Vir, in his prolific wisdom once said “Staying in a city, where blowing horns, speeding cars, a million voices or rather noises- all speaking at the same time, all thinking at the same time – are a given, your senses tend to get dull . Your eyes see but don’t observe, your ears hear but don’t listen. I came to Goa and suddenly my ears perked up to the sounds of crashing waves, you smell the earth after the rain & if you pay heed, you may even listen to yourself think for a change.”
Aakritee found Goa temperamental with “crazy monsoons and unpredictable showers; no clockwork mechanism”, and that’s what she continues to love about it. “Our dishes vary depending on the whim of the land, the sea and season of the year. We cook what our orchards, seas and forests provide through the accumulated experience of many, many hours in the kitchen and at the table,” she said.
She is a food enthusiast and not a chef, a woman fueled by a passion so driven it evolves every day to create new dishes for A Reverie. Says Virendra, “She is a perfectionist. This trait runs parallel to, in opposition to, or is exactly the same way as her tendency to be extremely stubborn. She wants to do everything herself, get it right the first time, and have it perfect and better than anyone else by the third attempt. It runs as an occupational hazard.”
And thus, it came to be as;
And fall it did, as they flung themselves headfast from the precipice of uncertainty and into the bosom of an infinite, never ending tapestry of love begotten art.
Virendra’s entrepreneurial vision at the time made him take a rather bold step to buy a rather coveted piece of land on which his restaurant now nestles, as well as the surrounding property, to create an organic herb & vegetable garden from which the restaurant sources fresh herbs rather than constructing on the land for monetary gain.
“Unlike restaurants in cities, we don’t have a ‘type’ or ‘clientele’” Vir intones. “Goa surprises us every day and it allows us to be adventurous. Our team can play with cuisines, flavours, techniques from all around the world because just like our food, our guests; most of whom are now very close friends are globally inspired too.”
Aakritee on the other hand over the years has developed into an idiosyncratic Chef de Cuisine, culinarily obsessive, un-restrained, highly thoughtful but without being austere or anything less than a generous chef. Aakritee; now brings in both modernist cooking innovation techniques and simplicity to her degustation and regularly changing carte blanche menus.
This airy & rather resplendently decorated restaurant where each element is created by the couple themselves with painstaking attention to detail by now is redolent with discreet luxury, as is the menu, which features truffles and foie gras alongside humbler ingredients that are accorded equal respect, and off course regional cuisine re-interpreted in her signature style alongside a large vegetarian section borne from the land.