Amidst the North Indian and Chinese restaurants in Behala, Goin West is one of its kind and is indeed a hidden gem. Who could have imagined that a restaurant specializing in Continental could ever open up in Behala, which is strictly restricted to the same old age North Indian and Chinese. In that case, the owners Sayantan and Chandrani need a huge round of applause for doing this risky and commendable job, thereby making an attempt to change the palette of the residents of Behala. The luring reviews and ratings that this place gets has always urged me to give this a visit and this happened when Panchphoron was invited over a food tasting session at Goin West.
Tucked up in the first floor of a building on James Long Sarani, Goin West is a small yet cute restaurant. The colourful walls decorated with portraits and models, create an amazing picturesque. The furniture, however, can be an issue for some people. The restaurant is almost a 15 seater, run by Sayantan and his family.
The first thing that was served to us a mocktail, Early sunrise. It was prepared from the juice extracted from the pulp of orange, which was further drizzled with grenadine. The drink was sweet, fizzy, refreshing and chilled – couldn’t have been better.
Among the starters we tried,
1. BBQ chicken wings – The chicken wings fried to crispness, were sauted in a BBQ sauce, prepared in house. The chicken was nice and the sauce was on the sweeter side, which actually went well with the chicken.
2. Cheese and mushroom croquettes with salsa – Pototao croquettes were stuffed with minced mushroom and mozzarella cheese, fried to a crispy batter and served with a spicy salsa dip. The outer covering was crispy however the stuffing was dry. I would suggest them to use american corn, normal sized mushrooms instead of minced ones and greater amount of mozzarella cheese for the stuffing, which would account for a much tastier dish.
3. Poached fish quenelles – Minced basa fish was mashed into a dumpling and then poached in flavoured stock, pan seared and served with a spicy mayonnaise dip. The dumpling were soft and just melted in the mouth. One must have it hot to experience it’s true flavours.
Moving on the main course, we tried :
1. Farmhouse Moussaka – This is a perfect dish for vegetaraians where fresh and juicy veggies are baked with chef’s special cream cheese sauce. The flavour of cheese and the munch of veggies in every bite was wonderful.
2. Chicken casserole – Chicken thigh and drumsticks were cooked slowly like a stew in rosemary sauce with carrots, mushroom and pearl onions. The chicken pieces were placed on a bed of mashed potatoes. The chicken was soft and well cooked, and the gravy being light on flavours yet amazing, were a perfect combo fr each other.
3. Pork schnitzels – Pork fillets were fried to crispness using bread crumbs and served with French fries and mayonnaise dip. This was really nice, the pork meat being properly cooked.
4. Lasagna – Layers of minced mutton cooked in a creamy sauce were placed between layers of lasagna sheets, topped with grated cheeese and then baked. This was obviously the best among the main course dishes, the mutton being well marinated and the proportion of cheese well balanced. Definitely, this was one of the best lasagnas I had till date.
The hearty meal ended with a special dessert, Crepe Suzette. In this dish, vanilla stuffed crepe was garnished with orange sauce and topped with a scoop of vanilla ice cream. The crepe was soft and creamy and went well with the ice cream. However I would suggest to use strawberry sauce instead of orange, as I had tasted the one with strawberry sauce few days back and it was heavenly !
Overall, Goin West is a place that everyone should visit, the homely ambience and food being their USP. Each dish did reflect the love and effort that was put in during its preparation. Also, going by the quantity I must say they are far ahead than many other restaurants at the price charged. I would certainly love to visit this cute little place in near future.