Your sneak peek at Gaia, the hottest new restaurant in Goa. PS: We've heard rumours of topless chefs.

Beaches and Cream

If we didn’t know any better, we would have dismissed them as hippies, Chinu and Christophe from Mumbai and Switzerland respectively - they’ve named their North Goa restaurant, launching on November 8, Gaia after Goddess Earth; they plan to grow their own herbs and veggies; and hope their space becomes a community for free spirits. They’re one chillum and a few good vibrations away from the H word.

But we do know better: Chinu, aka Shilarna Vaze is a Le Cordon Bleu, Paris graduate who’s worked Goa’s culinary scene for over four years, has her own cooking show and ran a kickass sushi delivery service in Mumbai. She will be executive chef at Gaia. Christophe is a (cute) horticulturist, and therefore well equipped to tend the organic garden. Until it blooms, the restaurant will source veggies and herbs from organic farms around Goa. Pair- fait!

She’ll Be Coming Down the Mountain

Gaia is conceived as “Greek-meets-Goa” all white and wood with blue splashes. Butterflies and birds come with the hill on which it stands, with a spectacular view of the ocean. The restaurant will open at sunset with happy hours, a dinner slot, and rooftop parties two nights a week.

Off With His Shirt

What kind of food will Gaia serve? “Our favourites,” says Chinu with a straight face, as if it were a type of cuisine. “All the dishes we love,” she goes on to explain. “That way, we’ll never tire of eating here.” This means morel mushrooms cooked the way Christophe’s dad makes them at Christmas; sushi from Ninja Sushi’s oeuvre; foie gras; lamb chops served with Sindhi aloo took and spinach raita; Chinu’s risotto version of grandma’s Maharashtrian prawn khichdi. The kitchen will also feature a bunch of fun guest chefs, starting with model/cooking show host Aditya Bal, who we hear will be convinced to cook topless. In the nude for food?

When you visit Gaia: Chinu suggests you stay at Sur La Mer where high antique beds come with their own flight of stairs and an eccentric owner cooks on a whim; chill at Ashwem beach; and take a yoga class at Sushumna Studio.

Until then, steal Chinu’s grandma’s recipe for Rawa Prawns, a fixture on the Gaia menu:

Rava Fried Prawns with Coconut Milk

For the prawns:

15 mid size prawns,
1 tsp each of haldi, salt and mirchi powder.

De-vein prawns and wash. Add spices.

For the chutney:

1 bundle coriander
6 large garlic cloves
2 lemons
2 inch ginger pieces
7 green chillies

Add bit by bit to the mixer (put lemon first so it doesn’t discolour).

For the Rava (semolina):

Add 1 tsp salt and 1 tsp chilli powder to 100 gms rava. Marinate prawns in the chutney. Put 4 to 5 tsps of oil in a frying pan (to shallow fry) and heat. Cover prawns on both sides with rawa and put 5 prawns at a time into the pan. Fry for 3 to 5 minutes till both sides are crispy, drain on kitchen paper and serve hot with rice and fresh coconut milk.

Bon appetit!

Getting there: Gaia Restaurant and Bar, Ashwem Hill, Ashwem-Mandrem Road, close to La Plage, North Goa.