About
Caetano D'Costa encountered Chicken Cafreal in the early 80s. At the time, he was working in the kitchen of the Mandovi Hotel in Panjim, under the tutelage of a senior chef, Caridade Alfonso. Caetano D'costa's parents had a tiny tavern in a bylane of Saligao, selling cashew and palm feni distilled by a relative. His mother added homemade snacks to go along with drinks, and the little tavern immediately became a hit with the motorcycle-pilots of the region who operated a local taxi service on their bikes.They brought their customers in increasing numbers. In 1985, the then 24 year old Mr.D'Costa left his job at the Mandovi Hotel and the tavern turned into Florentine. On its menu was Chicken Cafreal. Today, this richly aromatic, long-marinated fried chicken that's smothered in a spicy, coriander- heavy sauce is ubiquitous on restaurant menus across the state and widely known across the world as a signature Goan dish. But in fact, until the 1970's, Chicken Cafreal was unknown in Goa.
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