|Caldinho ‘D Camarao|
The sorpotel (Rs 280) is finely diced pork and liver, boiled, fried and then cooked together with ground spices and vinegar and kept to mature for a couple of days. Like its richer cousin, the vindalho de porco (Rs 280), it tastes better when kept for a few days. This is a multi-layered dish – sweet and tangy at first, with a background of heat. What the palate discovers soon thereafter is the meaty notes, and then crisp yet perfectly cooked bite of the diced pork and liver. The accompanying pauis ideal to soak up the gravy.
This article was first published in Friday Gurgaon