I write about Goan food as culture, memory, and lived history.

My work is rooted in the belief that food is more than recipes and restaurant menus. It is shaped by land, rivers, seasons, belief systems, migration, and the everyday kitchens where traditions are practised quietly and passed down without record. Much of what defines Goan cuisine was never written. It lived in oral traditions, ritual cooking, and the rhythms of home.

Over the years, I have documented Goa’s culinary heritage through research, writing, and lived observation, tracing how ingredients, communities, faiths, and historical events have shaped the food we know today. I am particularly drawn to lost recipes, regional practices, and the stories behind everyday dishes that rarely find space in mainstream narratives.

Through Tête-à-Tea with Odette, I create a space for conversation and reflection, where food becomes a way to speak about culture, memory, and identity. This platform brings together writing, conversations, and documentation with chefs, home cooks, historians, and those who carry knowledge that deserves to be preserved.

This work is not about trends or reinvention. It is about continuity, context, and respect for the past, while understanding how food continues to evolve.