From Chul to Hob: A Journey of Goan Flavours

Zurich-based Goan culinary artist Dulce Fernandes has brought a fresh perspective to the rich heritage of Goan cuisine through her cookbook From Chul to Hob. The title itself is symbolic, representing the evolution of Goan cooking methods — from traditional clay stoves (chul) to modern gas and induction hobs — while preserving the heart and soul of age-old recipes.

A Reluctant Cook Turned Culinary Advocate

Interestingly, Dulce was not always passionate about cooking. As a youngster, she once decided that the kitchen was not her calling. This changed dramatically after moving to Switzerland, where she began experimenting with Goan recipes to recreate the tastes of home. Over time, her kitchen became a cultural bridge connecting her roots to her present life abroad.

Preserving Tradition, Embracing Innovation

From Chul to Hob is more than a recipe collection — it’s a documentation of cultural identity. Dulce adapts classic dishes like prawn balchao, bebinca, and xacuti with accessible ingredients for modern kitchens, without losing their authentic flavours. Her book also includes historical notes and trivia about the origins of these dishes, making it a delightful read for both food lovers and culture enthusiasts.

Goan Cuisine in a Global Context

Goan cuisine is a vibrant blend of Indian, Portuguese, and coastal influences, known for its bold spices, coconut-based gravies, and seafood specialties. By modernising recipes while retaining their soul, Dulce hopes to inspire younger generations to embrace and carry forward this culinary legacy.

Fun Fact

Did you know? The iconic Goan dessert bebinca can have up to 16 layers, each painstakingly cooked individually. Traditionally, it was made over a wood-fired chul for hours!

Source: The Navhind Times