Guadalajara Reporter

For seven years, the tiny Guadalajara restaurant Goa has been beckoning customers in from Lopez Cotilla near Chapultepec with its vibrant multicolored lamps hanging from its vibrant yellow porch and of course its vibrantly seasoned northern Indian cuisine.

Now along comes Goa 2, located a few kilometers southeast of the mothership and the brainchild of entrepreneurs Vijay Chaudhary and Raj Singh, who teamed up when they left India as adolescents to study cooking and hotel management in Luzern, Switzerland.

“I couldn’t even make tea then,” confesses Chaudhary as he takes a break from the demands of opening the new restaurant just last week.

But now he gives a tour de force of Goa’s menu, Indian ingredients, and even the history of Indian cooking with the aplomb of the chef and food aficionado he has become, thrilling the listener with plums of cooking lore.

“Tandoori means oven,” he explains. “Most of our dishes are made in a clay oven. They originated in Persia and came to India 500 or 600 years ago with the Mughal rulers.”

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