Colva Beach in the south of Goa, with its Portuguese heritage is where traditional fishing families reside. With the very sturdy mackerel, Chef Ranveer prepares Bangda Cutlet, a local delicacy. He smokes the fish with a marinade of local pepper Tirphal. He also cures whitebait fish, cooking it in a hot sand pit. And then talking about the culture of eating dried fish, Chef Ranveer fries dried king fish in coconut oil. With so many cooking techniques and types of fishes, it's a feast on the beach.
