Viva Goa - Page 2

A plethora of vindaloos distinguishes this intriguing Indian spot on Lombard

|
(4)
Mussels tikka at Viva Goa
GUARDIAN PHOTO BY RORY MCNAMARA

Did I say Madhur Jaffrey's recipes rely on easily-got ingredients? They do, with one exception: fresh curry leaves. These are not easy to find (she recommends basil or kaffir lime leaves as substitutes), but they somehow turned up in Viva Goa's malabar jinga ($7.99), an arrangement of shelled, sautéed prawns napped with a spicy red sauce that looked like caponata but with a much stronger kick, aromatic and exotic.

To round out the proceedings, starch-wise, are many of the usual suspects, from basmati rice to naan ($1.99, made with whole-wheat flour) and paratha ($2.50, basically buttered naan). There are also (for $1.50) fine pappadum. These would be excellent for cleaning up any leftover sauce, except they lose so much of their magic when cool. Luckily, they're almost sure to be gone long before then.

VIVA GOA

Dinner: nightly, 5–10 p.m.

Lunch: Mon.-Sat., 11 a.m.-2:30 p.m.; Sun., noon–3 p.m.

2420 Lombard, SF

(415) 440-2600

www.vivagoaindiancuisine.com

Beer and wine

AE/MC/V

Not noisy

Wheelchair accessible

Comments

Well shoot, I was going to say that they're easy to find at Bombay Bazaar on Valencia, but apparently this place was shut down last fall! I'm trying to find out what happened. Anyway, I think any Indian grocery store will have some, and they keep a long time in the fridge without going bad.

Posted by Guest on Feb. 03, 2011 @ 11:48 am

They are " very available " at the Indian Grocery on POLK nearer POST on the
west side betwn. POST n SUTTER across from I think METRO PCS ?
I think it's called INDIA BAZAAR - around the corner from MAHARANI's RESTAURANT ! It's much cleaner and smaller than BOMBAY BAZAAR used to be !!! Fresh lentils n Rice, variety of Mango/Lime Pickles and a good assortment of Indian cookies like "chocolate bourbon biscuits", Haldiram's Khara or savory
snack packs and a range of Indian Ayurvedic / Natural soaps, cosmetic needs,
toothpaste and CHAVANAPRASH !!!!!!!!!!!CK IY OUT FOLKS .....:-) !!

Posted by Guest Anwar Hussain on Feb. 07, 2011 @ 8:07 pm

'Vindaloo'? thats is not how it is pronounced in Portugal nor Goa (where it originated from ) and there is nothing indian in 'vinhdayo' lol - if you mean 'Vinhdayo' !!vinhdayo is a portuguese dish - it means - a pork meat dish prepared /marinated and cooked in portuguese spices which primarily has a strong red wine (Vinho) infused with garlic (ayos) Wine and garlic - hence the name VINHDAYO.

Posted by Guest Wanda on Mar. 02, 2011 @ 12:36 pm

Udupi Palace on Valencia at 21st Street has curry leaves in their food as well, there is no substitute and any effort at Indian cooking without them falls flat.

-marc

Posted by marcos on Mar. 02, 2011 @ 12:59 pm

Also from this author

  • The last supper

    Food writer Paul Reidinger bids farewell after more than a decade covering the San Francisco food scene

  • Radish

    Staging well-crafted feats of new all-American, neatly tucked away from the Valencia Street h-words

  • Boxing Room

    A warm Hayes Valley spot that punches up the Cajun trend with lagniappe, mirilton, and po'boys