C hristmas at home is pure, happy chaos. It’s RACHEL GOENKA Founder & CEO, TCSC Hospitality Pvt Ltd (The Sassy Spoon, House of Mandarin, Baraza & Sassy Teaspoon, 8ish) ‘Christmas time is one happy disaster’ fairy lights, over-the-top decorations and plenty of food. My mum goes into full festive mode every year — no corner of the house is spared. My sister and I have officially claimed the roast chicken; that’s our Christmas territory. Since my kids were born, the gingerbread house has become a ritual. It’s less ‘Pinterest’ and more happy disaster, but that’s what makes it special. December is my excuse to slow down without guilt. Christmas almost always happens in Goa — bare feet, beach-tousled hair, long lunches and zero sense of time. Everything I love about Christmas circles back to the table: proper Goan food like sweet rice, sorpotel, roast beef and beef rolls packed with bacon and ginger. GRACIAN D’SOUZA Chef & Restaurant Consultant ‘Look forward to sorpotel, ginjinha’ A s a Catholic, Christmas is one of the biggest festivals for my family. Growing up, we travelled to Goa to spend the holidays with our grandparents. Our Christmas rituals are a blend of Goan, Portuguese and English food traditions. We begin macerating the fruit for rum cake in the first week of December. Christmas starts for us around December 22 and continues until December 31, with a spread of various cuisines. On Christmas Day, it’s porchetta. We get it prepared in Goa, along with roast pigling and wine. Ginjinha, a sour cherry liqueur, is a family recipe. We enjoy our sorpotel, roast chicken and avoid overly spicy dishes that week. 2
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