Goan Food, LA Style

Chicken Tikka Masala, Garlic Nan and Lamb Briyani. You’ll find these popular dishes at any local Indian restaurant. But if you’re looking for South Asian entrees outside of the ordinary, one South Bay restaurant owner has created a winning combination by blending unique flavors from his homeland.

From his humble upbringing in a Goan village, Addi DeCosta overcame the obstacles of starting a small business in the big city. Today he is the owner of LA’s top rated Indian Restaurant. Not unlike many immigrant stories, DeCosta moved to Los Angeles in the late 1980’s in search of a brighter future for his family.

DeCosta’s first refined his cooking techniques at Chicken Madras in Hawthorne. But it’s not just what DeCosta learned in the kitchen that shaped his career path. He learned an invaluable skill by studying fast food. “When you come to the U.S. there are McDonalds every street you’re on, every step you take they’re right there. Then I got wondering, why are they so successful? They must be doing something right.” DeCosta realized the secret to McDonald’s success is the consistency of its food, customers always get what they expect. After opening Addi’s Tandoor Restaurant in Redondo Beach, ten years ago, DeCosta credits its overwhelming popularity to consistent cooking.

However, the restaurant itself couldn’t be further from a drive-thru. DeCosta prides himself on creating a “fine dining” experience. The authentic ambiance makes you feel as though you’ve transported to Bombay. Tucked away off of Torrance Boulevard, the cozy setting offers soft lighting, sitar music and traditional Indian handicrafts and oil paintings on the walls. DeCosta says the visual experience is just as important as enjoying the food. “When you bring the food to the table the first thing you do is eat with your eyes.” He believes the upscale atmosphere puts Addi’s Tandoor in a different league than his competitors.

Food critics seem to agree. His establishment was the only Indian restaurant in the Los Angeles area to earn an excellent to perfection rating in the 2006 Zagat guide.
DeCosta has a gracious, welcoming demeanor with every customer, whether they’re a regular or not. He admits it took some time to build a fan base. “Not all the people here are used to spicy food. So when they go to an India restaurant they think hot, fire- they think they’re going to have heartburn.”

The menu is really what sets Addi’s Tanooor apart from the others. DeCosta offers traditional dishes from his homeland, such as Pork Vindaloo which is not typically served in most Indian restaurants. Goan food is heavily influenced by 450 years under Portuguese rule. The fusion cuisine is flavored with fragrant spices such as cumin, coriander and red chilies combined with tropical ingredients like coconut milk, cashews and mangoes. The Portuguese brought over ingredients such as pork, sausage and soups which are now considered staple foods.

While they could be buying Big Macs, DeCosta is thrilled to see a younger generation choosing instead to eat at his restaurant. Addi’s Tandoor is a popular spot for birthday and graduation celebrations. “That’s a good sign. Once you’ve tried Indian food, you get addicted.”

Ordikor Cabbage

Ingredients: 1/2 head of cabbage sliced into strips 1 onion, diced 1 tomato, seeded and diced 3-4 curry leaves ½ teaspoon mustard seeds ½ teaspoon turmeric powder 1 tablespoon of oil Directions: Soak cabbage leaves in a bowl of water Heat oil over medium heat in frying pan Add mustard seeds and cover pan with a lid Allow mustard seeds to begin popping After popping subsides, add onions and fry until soft Add tomatoes, curry leaves and turmeric and cook 2-3 minutes Add cabbage to mixture and add 1 tablespoon of water Steam/sauté cabbage until soft

Fried Masala Brinjals (eggplant)

Ingredients: 1 large eggplant, sliced into ¼ inch thick slices ¼ teaspoon of salt ¼ teaspoon of black pepper ¼ teaspoon of chili powder ¼ teaspoon of flour 1 tablespoon of vegetable oil Directions: Fill 1 mixing bowl with water, add salt. Place the sliced eggplant in the salt water for 5-10 minutes, to prevent browning In second mixing bowl, beat 1 egg and add pepper, chili powder & flour Dip egg plant into the batter Heat oil in a frying pan over medium heat Once the oil is hot, place eggplant slices and fry on both sides until crispy brown on both sides. Place cooked eggplant on paper napkins to soak up excess oil

Mixed Vegetable Masala

Ingredients: Any variety of vegetables diced into similar size 1 large onion, diced 1 tomato, seeded and diced 1 green chili, seeded and diced ½ teaspoon of crush garlic ½ teaspoon of crush ginger 1 teaspoon of garam masala powder ¼ teaspoon of salt ¼ teaspoon of black pepper ½ teaspoon of cumin powder 1 tablespoon of oil Directions: Place uncooked vegetables into a pressure cooker Add ½ cup of water & salt Cook veggies until one whistle sounds *If you're not using a pressure cooker you can steam the vegetables until they're soft While the cooker cools, heat oil in a frying pan Sauté onions, ginger, garlic (5 minutes) Add green chilies & tomatoes and sauté until soft Add garam Masala, cumin, black pepper

Add the veggies to the spice mixture
Add a few tablespoons of water to desired consistency
Cook for 5-7 minutes and serve with rice.

Pomfrit in Green Coconut Curry

Ingredients: 1 large size Pomfrit fish sliced into horizontal slices 1 large onion, diced 1 green chili, seeded and diced 1 tablespoon of fresh, chopped cilantro 1 tomato, seeded and diced ½ cup of water 1 cup coconut milk ½ teaspoon ginger ½ teaspoon garlic ½ teaspoon turmeric ¼ teaspoon cloves ¼ teaspoon cinnamon ½ teaspoon cumin ½ teaspoon sugar ½ teaspoon salt 1 tablespoon oil Directions for Paste: Combine green chilies, cilantro, ginger, garlic and spices into a blender and grind into a paste. Cooking directions: Heat oil in a frying pan over medium heat Add onions and sauté until soft (5 minutes) Add tomatoes and sauté until soft (3 minutes) Add green masala mixture into the pan and fry for several minutes Add water and fish to the mixture and bring to a boil Lower heat to a simmer and cook for 5 minutes Add coconut milk and bring to a boil As soon as mixture boils, lower heat to a simmer for 10 minutes

Muscles Chili Fry

Muscles Chili Fry Ingredients: 2 lbs of muscles, in the shell 1 big onion, diced 1 large green chili, seeded and diced 1 medium tomato, seeded and diced 1 teaspoon of crushed garlic 1 teaspoon of crushed ginger ¼ teaspoon of black pepper powder ¼ cup of soy sauce 1 tablespoon of vegetable oil ¼ teaspoon of turmeric Directions: Drop muscles into a pot of boiling water for 2 minutes; until shells begin to open Remove meat from the shells with a knife Heat ½ tablespoon of oil in a frying pan Over medium heat, sauté onions about 5 minutes until soft Add garlic & ginger, sauté 2 minutes Add the muscles and soy sauce and fry for several minutes until muscles are fully cooked. Add remaining oil to the mixture and combine green chilies, turmeric, black pepper & tomatoes Fry mixture for 7 to 10 minutes, add additional water if needed.

Catch of The Day

While following a pod of playful dolphins in the Arabian Sea, off the coast of Benalim Beach, we saw this boat of Goan fishermen. It’s just another day at work for them, but for us this was a rare opportunity to watch the team work involved with hoisting a large net full of the ‘catch of the day’. As we approached the boat, the crew was chanting a melodic song to a tune I can still remember. As they unloaded their bounty, my husband who speaks the local language, asked them for a sample. One man poured a bucket of shrimp and baby mackerel into our boat, which became an amazing fish curry later that day. This is one of the best visual memories of my trip because it captured the essence of Goan culture. These are the hardworking fishermen who provide the staple food source for the community. We were lucky to watch them in action.