‘Goan Stories’ at Taj Vivanta for Shravan-ka-Mahina… both vegetarian and sea food platters were available with many intrigued by the vegetarian recipes of niche Saraswat cuisine in Goa, such things as moogache gathi, udaamethi, pineapple or hogplum karam, vodyachi kismoor, ambyache lonche in mustard oil, all to be relished with goenche sheet and wade (puri). In pic (right) consultant cuisine curator Shubra Shankwalkar