O’ Coqueiro – A Conqueror of the Tastebuds

O’ Coqueiro – A Conqueror of the Tastebuds

Precisely 7 kilometres from Panaji, O’Coqueiro is a priceless gem of North Goa. A place of fine dining and a susegad experience, O’ Coqueiro is known for its delicious chicken cafreal which is the most served dish. Vastly known for its Goan and Portuguese cuisine, O’ Coqueiro has evolved from its original menu to multi-cuisine. After the notorious bikini serial killer, Charles Sobhraj was nabbed here while dining, O’ Coqueiro rose to fame instantly. It had been under renovation for 3-4 months and is now working full swing catering to the growing needs of different people from different regions.

The name ‘O’ Coqueiro’ signifies the Portuguese nut (coconut) which is used in almost all the Goan dishes with a hint of vinegar and a handful of spices. This nutty restaurant served chicken cafreal in Goa for the first time thanks to Chef Gines Viegas, who had just returned from his journey from East Africa. Started way back in 1968, O’ Coqueiro is a pioneer amongst the Goan-Portuguese cuisine restaurants in Goa, for its ability to give an authentic Goan feel through its food and ambience.

The iconic restaurant is owned by the Alcon Group of industries and is situated near the busiest junction of the Porvorim highway, commonly known as the ‘the O’ Coqueiro circle’ by the locals and bus conductors. But to what does it owe its enormous popularity? Well, the infamous serial killer Charles Sobhraj was here having chicken cafreal and stuffed crabs one day, and it was here that he was caught! That moment became a turning point for the restaurant which made it famous all over the nation. After the incident, as a ‘tribute’, a clay statue was erected exactly at the same place and position from where he was nabbed. It was recently removed after the statue faced some damage.

Chicken Cafreal!

Even though there is a rush of traffic outside the vicinity of O’ Coqueiro, it doesn’t fail to offer an ambience similar to that of a calm countryside restaurant. While the restaurant has reduced the dominance of Portuguese dishes in its menu, the architecture is still a strong reminder of the four hundred and fifty years of their regime in Goa, which O’ Coqueiro has affectionately maintained. From the roof to the floor, every bit of its architectural design and tiles delves into the era of the Portuguese leaving no stone unturned for a grand luncheon experience.  O’ Coqueiro has a place for everyone, be it family, friends, business meetings, or acquaintances. When you step into the restaurant, you will witness an absolutely different world away from the city life; a serene dining experience filled with delicious food, and excellent service accompanied by live performances on weekends.

Being popular for its Goan-Porto nostalgic brunch and evenings, O’ Coqueiro has undergone a change from its Portuguese-Goan cuisine to a multi-cuisine restaurant. The reason being, people who prefer Portuguese dishes are few. Amol Desai, the Unit head of O’ Coqueiro, looks after the functioning of the restaurant.  When asked about a sudden change in the menu, he said, “O’ Coqueiro has been updated according to the present needs of the people. Tourists avoid Portuguese food due to unfamiliarity with the cuisine. We need to cater to the tastes of the Goans, tourists and even youngsters who drop by often. This is why we have added Indian and Chinese cuisines which are fast selling cookeries among all the groups”. In addition to Chinese, Thai cuisine which is a budding favourite among few has been added to the menu too. But Goan cuisine will always remain as the focal point of O’ Coqueiro.

(L-R) – Mr. Amol Desai, Unit head of O’ Coqueiro & Chef Narendra Lakshman Chavan

The majestic interiors reveal neat seating arrangements divided according to people’s preferences namely the salao (balcony), Sala de Jantar(dining hall), Sala de Privada( private hall), Taverna (bar), garden hall and AC/Non-AC dining rooms. It can also accommodate more than 140 people for parties and wedding receptions.  We were escorted to a private seating arrangement where they served luscious food and delicacies like succulent chicken cafreal, stuffed crab, dishes from Goan and Thai cuisine, and the savoury Serra durra to end with. It is said that the best chicken cafreal is cooked in O’ Coqueiro, and we can vouch for that!

Chef Narendra Lakshman Chavan who has spent numerous years in the field of hospitality in notable hotels in and around Goa heads the culinary division of O’ Coqueiro. Speaking about the signature dish he says, “Besides the main ingredients, we also use Dunkle sauce and tomato sauce to give it a distinct cafreal taste”. Although extracting the milk from the coconut is time-consuming at home, it is surprisingly a time saver for the restaurant. “We have to see to the preference of the people, but most times we use coconut milk as it is easier to extract rather than grind large quantities of grated coconut to a smooth paste.” O’ Coqueiro underwent renovations in 2016 and is geared up with a revised menu containing new dishes beyond its fraternity. Speaking about expansion, Mr. Desai revealed that O’ Coqueiro’s ‘coconutty’ food can be ordered home too, as they have started home deliveries and external catering services.

Finally, we saved the juiciest information for the last. O’ Coqueiro will be also be adding new desserts to melt its customers – like the cream caramel, bebinca cheesecake, mango feni crumble cake, bola sans rival and many more. So jump in for a sinful delight with the new multi-cuisine aura of O’ Coqueiro, because trust me, a trip to Goa is a waste if you haven’t dined in Coquiero!

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