GOA FRUIT SPECIAL The Fruit is False, not the
Feni
The writer hits the cashew trail in Goa and rediscovers the fruit
in a million ways
Anacardium occidentale. That's the name. I stood under that tree.
Blossoms tipsy with their own incandescence.
Fruits hanging like buntings from wind blown boughs. Countless
fruits. Red.
Yellow. Green. Burnished orange. Few scattered and bruised on the
ground.
Like fallen angels. Each fruit with one nut dressed in a charcoal
sheath. Hard shell with resinous filling. There is noth ing true about the
Anacardium occiden tale fruit. It is a false fruit -not a fruit but a swollen
stalk with the nut dangling precariously outside. On the Valpoi cashew farm of
Cedric and Mac Vaz, I was falling in love with a thing untrue. A false fruit.
Picking the ripe fruits with a stick. That's the rule of cashew apple picking.
Pick the fallen fruits. Never pluck them off the tree. That was my first lesson
during the Cashew Trail, a 10-day annual festival by Park Hyatt Goa Resort
& Spa that harks back to the old legend of cashew.
Anacardium occidentale? That's the botanical name of the cashew
tree, which was first brought into India by the Portuguese near ly 500 years
ago. Five centuries ago, a sailor with chapped lips and tanned skin must have
clung to the cashew sapling, hopped off a ship, dug dirt and planted the first
cashew tree in Goa. Five centuries later, an ingenious man decided to string
the cashew narrative into a Cashew Trail -a tell-all, know-all one-of-itskind
cashew event. That man, Thomas Abraham, general manager, Park Hyatt Goa, who
conceived the trademarked Cashew Trail to coincide with the harvest season. And
to complete the tree to bottle story, he joined hands with the Vazs -Valentino,
Mac and Cedric -of Madame Rosa Distillery, Goa's largest feni maker.
The annual Cashew Trail is not a dreary jaunt into history, a mere
mishmash of facts. It rediscovers cashew in a million methods -cooking classes
with executive chef Saulo Bacchilega; cocktails lessons with mixologist Shatbhi
Basu and India's first `fenilier' Jeffrey Manuel; a cycle ride that begins at
the Vaz farm in Valpoi and ends with barbecue and feni-infused cocktails at the
Park Hyatt's Palms restaurant; cocktail-making clash; visit to a cashew factory
to learn how cashew nuts are steamed, roasted, peeled, buttersalt-roasted as a
snack; couple cook-off and a cashew-themed brunch as the grand finale. Abraham
sure strung the cashew narrative perfect. Each chapter flawless.Every moment
sublime. That explains why at the Cashew Trail, time seems caught in a ritual
of reenacting the glory and mystery of cashew and feni.
As Dominant as Deities
For those 10 days, cashew and feni are dominant as deities.
Everything else remains redundant. Obsolete. Nothing.
The April Goan sun was scorching and sweat was gathering at my
pores. If my pair of lungs were not as duff as that of a languid horse, I would
have pedalled for a cashew redux. I did not. With cashew farm dust still stuck
to my shoes, I sat by colossal copper stills sealed with anthill clay in which
cashew apple juice is simmered. As the cashew apple juice vapour swirled out of
a thick hose, I listened to Cedric Vaz as he explained the feni-making process.
Exactly 90 litres of cashew apple juice can produce 30 litres of urak. Ferment
more. Do mathematics. Divide by 3. That's feni with roughly 42% alcohol
content.
Feeling like a dexterous feni-maker, that afternoon I sat in the
swank ballroom of Park Hyatt Goa to sniff feni-infused cocktails that
bartenders were tossing and twirling with ingredients out of a mystery box.The
air was rife with banter and the aroma of urak and feni, the two most popular
cashew drinks that were later paired with a de lectable five-course dinner at
Casa Sarita.Chef Eldridge and his team were rustling scrumptious
cashew-inspired dishes behind impeccable glass panes while Mac Vaz, president,
Goa Feni Distillers and Bottlers Association, delivered homilies about the
bounty of urak and feni.
In Goa, cashew had gotten under my skin. But I was still yearning
for more cashew. For the Sunday brunch. As the sun sped into the afternoon sky,
I walked into Park Hyatt Goa's Magical Forest. At the entrance hats lay
stacked, cashew apple posing as dainty flowers in vases, white gazebos were
bustling with giggly kids and men and women measuring their happiness in pints
of feni. In a rock-hewn pit mounds of cashew apple were being stomped, couples
were squawking over what to cook for the cashewfeni culinary competition; Latin
Con nection was crooning on stage and in another corner lay a lavish lunch:
cashew ice cream, cashew jam, cashewmango chut ney, cashew des serts, fresh
cash ew apple juice... Cashew. Cashew.And more cashew.
A Cashew-esque Madrigal
In the middle of the Magical Forest, on a wooden palanquin sat a
stout Big Boss. A glass bottle full to the gill with 45 litres of Big Boss feni
ready to be auctioned for a charitable cause. Then, I saw him. Not him, really.
His sketch. A deft rendering of a Goan tavern etched in ink on a bottle of
feni. It is the first and only sketch iconic cartoonist Mario Miranda has ever
done for a feni label. Drawn more than a decade ago, Mir a n d a's d r aw i n g
n ow adorns the bottle of Lembrança, Madame Rosa Distillery's newest feni brand
which is a traditional copper-pot distilled feni charcoal filtered for
smoothness and blended with oak barrel aged feni. The first bottle of Lembrança
was presented to Miranda's wife Habiba Miranda by Valentino Vaz, whose father
Pedro Vincent Vaz set up Madame Rosa in 1933.
At the Cashew Trail, cashew was everywhere. Basting on my skin.
Stuffed in the stomach. Mind tipsy with the whiff of cash ew fruit. Iris laden
with cashew montage. Toe nails gleaming with fresh cashew apple stomping
pedicure. Cashew twig caught in the hem of my skirt.
Cashew farm dust like stickum on my black stilettos. The tang of
Lem brança feni trapped in the curls of my long hair. At the Park Hyatt Goa's
Cash ew Trail, I sure ODed on cashew. A feni-induced drunken stupor without a
drop of the cashew liquor down my gullet. Call it a cashew-esque madrigal.Not a
prosaic cashew trail, please.
Preeti Verma Lal
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ETM31MAY15
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