Its a full meal starters, mains and deserts. This is the new concept at Chulha at the grand hyatt in Goa. The indian cocktails like the tamarind margaridha and Mumbai sugarcane mojito to compliment dishes with a combo where preparation like the tapas sized tomato or shingaday ki chaat are offered. The chaat counter and halwa are the main focus as you enter. The outer area of the restaurant is situated above a very scenic garden, while the center is where the action is. We can watch the chefs work while we relax in crafted splendor. Take the chaat from Punjab, Rajasthan, and Maharashtra the palak papdi chaat a must have. The spinach leaves crispy to the bite served with lentils yoghurt and tamarind. Then there are starters from Lucknow the zaffrani paneer tikka. Homemade cottage cheese with cream and yellow chilly a mouthful of bliss. Don't miss the Kerala food specially tossed chicken with black pepper and fennel. In main course go for chulha mutton curry with a malabar nan. The menu has a great many positive we can get to choose more dishes. At last in deserts malpua rabdi or amarkhand which is mango flavored yoghurt must taste. Packaged taste class and creativity they match it up with the service too.
