Goa & Manila

Roving foodies Angela May and Bobby Chinn embark on 2 culinary journeys across Asia. Angela travels to the western coast of India to sample the cuisine and culture of the thriving melting pot that is Goa. Meanwhile, Bobby travels to Manila where he discovers a passionate and humorous people, and their love of food. Goa existed under Portuguese colonisation for over 400 years, and the architecture, cuisine and overall flavour of the region is entirely reflective of this rule. Angela samples delicious Goan foods from vibrant restaurants across the region, gets cooking lessons from Goan chefs, and also tries her hand at creating some of the dishes for herself. She starts her travels in the capital city of Panaji along the Mandovi River, where she has the chance to try a traditional Goan breakfast of Pao Bhaji, a vegetable curry with a soft white bread. Angela moves on to the Sanctuary bakery, where she is taught how to make the bread. Inspired by the fare, Angela creates her own version of the curry, adding untraditional vegetables to the mix. Next stop on her journey is Goa Villa, where Angela helps stuff and smoke a traditional Goan sausage. From there, it is on to the municipal market, to peruse the endless stands of fish and shellfish. Seafood is a major staple of the Goan diet, as the region is home to many rivers, and bordered on the west by the Arabian Sea. Chef Ragu, from the Taj Hotel Village who shows her how to cook a Goan Prawn Curry using fresh, local ingredients. Angela moves on to Goa's beaches, which are popular amongst tourists and locals alike, to sample the fare at the famously delicious food and drink shacks that line the sand. After absorbing some rays, she takes a cooking lesson from Faro musician and chef Francisco Sousa, whose restaurant - Casa Portuguesa - is one of the most popular in Goa. Francisco mixes Goan and Portuguese chillies to make a fusion dish called Pork Sorpotel. Next, she meets up with local chef Morgan from Le Resta