logo
The Purumenth menu at Goa's Petisco features six drinks, and comes with postcards

The Purumenth menu at Goa's Petisco features six drinks, and comes with postcards

The Hindu2 days ago
As a child, a core memory for Dev Narvekar was getting off at the bus stop in Panjim and making a beeline for a fresh lime soda. The drink was frothy, with bubbles that went up his nose and mouth and added to the experience.
Decades later, now as head mixologist at gastro-bar Petisco, also in Panaji, Dev is bringing that childhood memory to spectacular life. It is in the form of a mango chilli air that sits daintily atop a drink called Saxtti. It pops, and bursts in the mouth too. Saxtti is one of six drinks on a special monsoon cocktail menu at Petisco. It is a menu that showcases Gaon ingredients and spirits, and a fast-disappearing practice.
Once upon a time, Goans would spend the summer stocking up provisions for the torrential rains ahead — also a lean month for fresh produce and fish. This stocking up included pickling, drying, fermenting, salting, and other preservation methods applied to a variety of foods: fish, prawns, mango and jackfruit seeds, kokum, and tamarind. This practice was called purumenth (a Konkani corruption of the Portuguese word, provimento or provisions). The easy availability of produce today has reduced the importance of this practice, which is now restricted to little markets, some church fairs, and certain corners of Goa.
Today, it is finding new space in our cocktail glasses.
The Purumenth menu at Petisco is just six drinks, and comes with postcards, highlighting the ingredients in the drinks. It is not just a prop: write a letter and the team will post it for you. Each drink tells a different story — of produce, of childhood memories, and of purumenth ingredients. There is the GI-tagged short and fiery Harmal chilli, grown in Harmal village in the north, turned into a tincture; the local palm jaggery whipped into a silken sweet syrup. Coconut and tamarind are fizzed into a soda, and solam (kokum) is mixed with dry mango and spices to create bitters. The alcohol used here is tequila and the local spirit, feni — popular homegrown brand Cazulo, and new kids on the block, Goenchi. One is a popular spirit worldwide, the other, in Goa.
The aforementioned Saxtti has tequila, a chilli tincture, and the brine of that beloved Goan pickle, chepni tor (raw mango pickle). 'Saxtti was a region in South Goa, which comprised of 66 settlements, hence the name (derived from the Konkani words for 66). It also refers to Salcete taluka, and the (dialect of the) language spoken there,' says Dev. 'We've used chillies from the region.' The sour-style drink is served tall, with a mountain of that mango chilli air. On the palate, it has a piquancy with underlying spicy notes.
In-Feni-Tea is a play on words and a tribute to the Goan penchant of drinking futi cha (black tea) in the monsoons. The cocktail has Cazulo's café feni, black tea, jaggery rum, coconut jaggery syrup and is served with a turmeric leaf. The ingredients (coconut, jaggery, turmeric) remind me of that steamed sweet, patoli, but the drink is more warming. 'It's a take on the hot toddy. We are serving it in a mud cup to showcase Goan pottery, which was once common in our kitchens,' he says. This Goan pottery is also the star of Budkulo Martini. Budkulo (earthen pots) were once used to keep water cool. Here, he uses it to store vermouth, which is then used to create a very dirty martini. Interestingly, instead of olives, he uses pickled kadna (karvanda), a local berry. 'This is the Goan version of olives,' Dev says with a smile. The pickled kadna is a throwback to his childhood, and fighting with his siblings to get the kadna in a pickle.
Drunken Sailor is like a highball, on the sweeter side, with a salted galmo (dried baby shrimp) rim and a galmo cracker shaped like a fish. 'I was inspired by the kismur (like a dried shrimp salad) using ingredients like coconut, green chillies, and tamarind,' says Dev.
There is also a low-waste policy governing the drinks. Take the West Coast Feni, for instance. The refreshing drink stars Goenchi Feni's West Coast Kokum feni with a Harmal chilli tincture, and lemon, rimmed with rock salt. It is served with a fruit leather made with the ground chilli mixture and jackfruit; jackfruit leather is another popular purumenth treat.
The most stunning of the drinks is the Ambot Tik. Named after a popular fish curry that is sour (ambot) and spicy (tik), it uses the Goan choris as a fat wash for Goenchi feni, chilli, and a sublime recheado syrup. It is a smokey, spicy, drink redolent with the aroma and flavour of sausages and the spice of the recheado.
Dev is largely a self-taught mixologist, picking up much of his creative flair and experiments during stints at Marriott in Goa, working on the ship for six years. He has been with Petisco almost from the beginning, honing the drinks and creating new expressions that showcase Goan ingredients: there is even a dodol-inspired drink.
Dev is a proud Goan and it reflects in his drinks — the ingredients are not used as a gimmick but are treated with thought and care. An inherent need to showcase different aspects of Goan life is what drives Dev's work as a mixologist. 'I've been doing Goa-forward drinks for a few years now,' he says. His Purumenth menu is Goa, distilled in a glass.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

The Purumenth menu at Goa's Petisco features six drinks, and comes with postcards
The Purumenth menu at Goa's Petisco features six drinks, and comes with postcards

The Hindu

time2 days ago

  • The Hindu

The Purumenth menu at Goa's Petisco features six drinks, and comes with postcards

As a child, a core memory for Dev Narvekar was getting off at the bus stop in Panjim and making a beeline for a fresh lime soda. The drink was frothy, with bubbles that went up his nose and mouth and added to the experience. Decades later, now as head mixologist at gastro-bar Petisco, also in Panaji, Dev is bringing that childhood memory to spectacular life. It is in the form of a mango chilli air that sits daintily atop a drink called Saxtti. It pops, and bursts in the mouth too. Saxtti is one of six drinks on a special monsoon cocktail menu at Petisco. It is a menu that showcases Gaon ingredients and spirits, and a fast-disappearing practice. Once upon a time, Goans would spend the summer stocking up provisions for the torrential rains ahead — also a lean month for fresh produce and fish. This stocking up included pickling, drying, fermenting, salting, and other preservation methods applied to a variety of foods: fish, prawns, mango and jackfruit seeds, kokum, and tamarind. This practice was called purumenth (a Konkani corruption of the Portuguese word, provimento or provisions). The easy availability of produce today has reduced the importance of this practice, which is now restricted to little markets, some church fairs, and certain corners of Goa. Today, it is finding new space in our cocktail glasses. The Purumenth menu at Petisco is just six drinks, and comes with postcards, highlighting the ingredients in the drinks. It is not just a prop: write a letter and the team will post it for you. Each drink tells a different story — of produce, of childhood memories, and of purumenth ingredients. There is the GI-tagged short and fiery Harmal chilli, grown in Harmal village in the north, turned into a tincture; the local palm jaggery whipped into a silken sweet syrup. Coconut and tamarind are fizzed into a soda, and solam (kokum) is mixed with dry mango and spices to create bitters. The alcohol used here is tequila and the local spirit, feni — popular homegrown brand Cazulo, and new kids on the block, Goenchi. One is a popular spirit worldwide, the other, in Goa. The aforementioned Saxtti has tequila, a chilli tincture, and the brine of that beloved Goan pickle, chepni tor (raw mango pickle). 'Saxtti was a region in South Goa, which comprised of 66 settlements, hence the name (derived from the Konkani words for 66). It also refers to Salcete taluka, and the (dialect of the) language spoken there,' says Dev. 'We've used chillies from the region.' The sour-style drink is served tall, with a mountain of that mango chilli air. On the palate, it has a piquancy with underlying spicy notes. In-Feni-Tea is a play on words and a tribute to the Goan penchant of drinking futi cha (black tea) in the monsoons. The cocktail has Cazulo's café feni, black tea, jaggery rum, coconut jaggery syrup and is served with a turmeric leaf. The ingredients (coconut, jaggery, turmeric) remind me of that steamed sweet, patoli, but the drink is more warming. 'It's a take on the hot toddy. We are serving it in a mud cup to showcase Goan pottery, which was once common in our kitchens,' he says. This Goan pottery is also the star of Budkulo Martini. Budkulo (earthen pots) were once used to keep water cool. Here, he uses it to store vermouth, which is then used to create a very dirty martini. Interestingly, instead of olives, he uses pickled kadna (karvanda), a local berry. 'This is the Goan version of olives,' Dev says with a smile. The pickled kadna is a throwback to his childhood, and fighting with his siblings to get the kadna in a pickle. Drunken Sailor is like a highball, on the sweeter side, with a salted galmo (dried baby shrimp) rim and a galmo cracker shaped like a fish. 'I was inspired by the kismur (like a dried shrimp salad) using ingredients like coconut, green chillies, and tamarind,' says Dev. There is also a low-waste policy governing the drinks. Take the West Coast Feni, for instance. The refreshing drink stars Goenchi Feni's West Coast Kokum feni with a Harmal chilli tincture, and lemon, rimmed with rock salt. It is served with a fruit leather made with the ground chilli mixture and jackfruit; jackfruit leather is another popular purumenth treat. The most stunning of the drinks is the Ambot Tik. Named after a popular fish curry that is sour (ambot) and spicy (tik), it uses the Goan choris as a fat wash for Goenchi feni, chilli, and a sublime recheado syrup. It is a smokey, spicy, drink redolent with the aroma and flavour of sausages and the spice of the recheado. Dev is largely a self-taught mixologist, picking up much of his creative flair and experiments during stints at Marriott in Goa, working on the ship for six years. He has been with Petisco almost from the beginning, honing the drinks and creating new expressions that showcase Goan ingredients: there is even a dodol-inspired drink. Dev is a proud Goan and it reflects in his drinks — the ingredients are not used as a gimmick but are treated with thought and care. An inherent need to showcase different aspects of Goan life is what drives Dev's work as a mixologist. 'I've been doing Goa-forward drinks for a few years now,' he says. His Purumenth menu is Goa, distilled in a glass.

In Pics: Daisy Shah's Yacht Adventure In Goa With Fur Babies Theo And Mike
In Pics: Daisy Shah's Yacht Adventure In Goa With Fur Babies Theo And Mike

News18

time2 days ago

  • News18

In Pics: Daisy Shah's Yacht Adventure In Goa With Fur Babies Theo And Mike

Last Updated: On Day 2 of her Goa holiday, Daisy Shah brought her adorable fur babies, Theo and Miko. Daisy Shah beat the monsoon blues the right way. The actress, best known for her roles in Jai Ho and Race 3, jetted off on a coastal escapade in Goa. While she is yet to share postcards from her tropical getaway on Instagram, Daisy recently uploaded a vlog on YouTube. In the video, she documented her travel experiences at the destination. From indulging in a gastronomical adventure to exploring the vibrant state, she had the time of her life. One moment that stood out in the clip had Daisy enjoying a yacht ride with her fur babies — pet dogs Theo and Miko. Daisy Shah Offers Glimpses Into Her Goan Vacation The vlog opened with Daisy Shah having a chat with her friends at the breakfast table. Soon, she headed out to explore Goa's charming sea beaches and vibrant street-side stalls. The actress soaked in the beauty of the golden beaches and shimmering waters before pausing for a quick snack break. She took a scrumptious bite of a corn cob before visiting other sightseeing points. Elsewhere in the clip, she had a sweet encounter with a stray dog, hinting at her love for animals. On day 2 of her Goa holiday, Daisy Shah brought her adorable companions, Theo and Miko. The 40-year-old exuded easy-breezy vibes in a strappy white midi dress featuring blue and yellow stitch patterns, offering some much-needed contrast. Daisy let the wind play with her hair as she posed for pictures with her pet dogs on the cruise. Daisy Shah Breaks Silence On Her Bigg Boss 19 Appearance Daisy Shah recently found herself in the headlines after speculations that she was a part of the Salman Khan-hosted Bigg Boss 19. The actress, however, put the rumours to rest, claiming that she is not going to participate in the reality show. In her now-disappeared Instagram Stories, Daisy Shah wrote, 'Putting an end to all the rumours. I am not doing Bigg Boss. Probably never will. Dhanyawad (Thank you)" and added a folded hand emoji. Daisy Shah's Work Front Daisy Shah made her Bollywood debut opposite Salman Khan in the 2014 film Jai Ho. The Sohail Khan directorial failed to impress viewers upon its release. She was last seen in the web series Red Room, which premiered on the Hungama OTT platform last year in October. First Published: July 29, 2025, 16:43 IST Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.

Souza's 4 rare works to be auctioned this week
Souza's 4 rare works to be auctioned this week

Time of India

time4 days ago

  • Time of India

Souza's 4 rare works to be auctioned this week

Panaji: A rare collection of four distinctive artworks by modernist painter of Goan origin, F N Souza, collectively valued at over Rs 1 crore, is set to lead the upcoming online auction by AstaGuru Auction House on July 29 and 30. The artworks include two pieces from his 'Head' series periods (1964 and 1985), a dynamic 1990 landscape, and a 1987 nude inspired by Khajuraho sculptures. 'Souza was a pioneering force in the Indian modernist art movement,' said Sneha Gautam, the director of client relations at AstaGuru Auction House. 'As a founding member of the Progressive Artists' Group in the 1940s, he was instrumental in challenging conventional Indian artistic traditions and introducing a bold modernist sensibility, especially at a time when the country was finding its distinct artistic voice. ' Gautam said, 'His work played a key role in shaping the trajectory of modern Indian art, bringing modernist styles and ideas to the forefront.' The artworks span various styles and themes that the artist concerned himself with throughout his career. The curation also showcases Souza's command of and proficiency in varied mediums. Lot No. 37 and Lot No. 42 showcase his different takes on portraiture and are reminiscent of his 'Head' series. The series featured portraits influenced by European art movements that displayed the artist's inner turmoil through the depiction of distorted faces. While Lot No. 37 is a colourful untitled work executed using acrylic on paper in 1985, Lot No. 42 is a charcoal-on-canvas work from 1964. Lot No. 56 belongs to Souza's vast oeuvre of landscapes. Executed in 1990, the oil-on-canvas work exemplifies his visceral approach to environment and structure. With a dense web of jagged lines and rhythmic brushstrokes, the composition collapses foreground and background into a frenetic tangle of green, ochre, and blue. Lot No. 84 is an untitled pen-on-paper work executed in 1987. It reveals Souza's fascination with creating nude works and the inspirations he took from the erotic sculptures of the Khajuraho temples. Captivated by the uninhibited expression of human desire found in these ancient carvings, Souza drew from their raw physicality and symbolism, particularly in his depictions of the female nude and intertwined couples. 'Characterised by assertive lines, striking colours, and a fusion of abstraction and figuration, Souza's art drew inspiration from Cubism, Expressionism, and other European movements,' Gautam said. 'His paintings frequently explored existential and religious concerns, while also offering sharp critiques of social and political structures.' She said, 'With a distinctive visual language, his use of line and colour imbued his work with dynamic tension, often evoking both intensity and unease. Souza left behind an unrivalled legacy of rebellion, paving the way for generations of artists to come.'

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store