Love desserts? Mumbai chef Paul Noronha suggests making Serradura this Christmas
Updated On: 16 December, 2022 11:28 AM IST | Mumbai | Nascimento Pinto
In the second part of the series, Mid-day Online spoke to Mumbai chef Paul Noronha as he goes down memory lane and shares his celebratory dish
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Chef Paul Noronha looks forward to Christmas lunch every year with his family as it is a huge feast but along with that he also enjoys Serradura for dessert, his celebratory dish for the day. Photo Courtesy: ITC Grand Central/Istock
For Mumbai chef Paul Noronha, Christmas meant visiting his relatives in Goa when he was growing up. “I still remember the excitement of boarding that Paulo bus from Mumbai, knowing that I would be seeing all of my cousins in Goa,” shares an excited Noronha, who hails from Dadar. Like many other Mumbaikars and members of the Catholic community around India, Christmas begins long before December 25. In fact, at this very moment, many are busy mixing their cakes, making sweets and wine too for the big day.
Playing Christmas Carols to decorating the home while listening to them is an important part of the festive season, and like many others, the Mumbaikar says it is all part of getting ready for the big day. However, what gets him most excited is the food and especially the Christmas lunch on the day. “There’s almost always a whole roasted poultry (either chicken or turkey), served with greens like asparagus. We also make sorpotel, a traditional Indian pork curry that`s eaten along with sannas which are spongy steamed rice cakes.” While Noronha loves the main course, he yearningly looks forward to dessert too, which is usually a serving of Serradura. “I’ve made it a point to carry on this tradition till today. My wife and kids love this tradition and often join me in preparing this grand feast,” he adds.
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