Ignia - Hotel Review
They say everything in Goa has a charm of its own. You could eat a fish curry and rice in a local shack, and it becomes that fish curry that can never be lived down. To make an impression in this sun-kissed paradise where everything makes a lasting impression, is a feat indeed. And for me, Ignia is one of those places.
I’ve been here twice, once for lunch and once for dinner and loved it, so yes I definitely recommend it. Lunch at Ignia was on a beautiful, lazy, sun-drenched day. The restobar was quiet and the service impeccable. We had the barbecue meat platter and pulled pork burgers with tall, cool glasses of Long Island Ice Tea. After a long, unhurried meal here, we stepped out of the resto and into the bubbling, fresh, and revitalizing Udear Springs. My feet in the refreshingly cool water, the sun on my face … and it was that afternoon that I will never forget!
Dinner at Ignia was another memorable experience. Had a great chat with the proprietors, Vipin Raman and Varuna Kayarmar - two Bangalore Boys and fast friends who conceptualised the vision that became Ignia and toiled to make it a reality. The passion they have in creating an experience each customer will cherish, is evident in every stone, graphic, drink and dish that makes up Ignia. They have poured their heart and soul into the place and you can feel it in its pulse.
The food in itself was great. Here are some dishes that I tried there:
Glen is the bartender at Ignia. Having worked in many high-end restaurants, Glen whips up a wicked cocktail!
Brûlée Old Fashioned – This is a whisky based cocktail that Glen serves at your table, replete with setting an orange rind on fire with a flourish.
Legacy of Herbs – Coriander in a cocktail?? I kid you not. An interesting combination.
Beatles – This was a bit too sweet for me. But if you’re a sweet tooth and pink is your colour, this one you must try.
Crema di Funghi - Cream of mushroom soup. This was a star dish that hit all the right notes for me. Beautifully creamy and flavoured just right, you can taste the porcini mushrooms that are especially brought in for this dish. Loved it!
As a starter, I highly recommend the Barbecue platter. Yummilicious meat and veggies marinated in earthy spices and barbecued at your table! What's not to like!
Barcelos Chicken – The star ingredient in this dish is black pearl pepper. Why is it named Barcelos? Ask the chef when you get there!
Sirloin steak with red pepper sauce – This was a good one. The burst of flavour from the red pepper sauce on the steak is beautifully balanced with the creamiest mashed potato you'll ever taste. If you like your steak rare, you should mention it.
Chicken Scallop with Thyme emulsion – This dish is light on the palette with just the right note of thyme to tickle your taste buds.
The culinary experience at Ignia was a delight! A must try this one!
Here are some details that might be helpful:
Ignia, 113/F, Udear Spring, Verna, Margao, Goa
How to get there:
The roads are excellent and picturesque. I recommend a nice afternoon bike ride to get the best of the view. Although ... Ignia's Live shows for dinner are amazing as well. Make a day of it maybe?
I would say about INR 1500 (approx) for two.
Enjoy your meal guys and tell me how it went!