Crescentia's Kitchen

11/05/2026

Fort Kochi was under Portuguese rule from 1503 to 1663, making it the first European township in India. Thereafter the Dutch defeated the Portuguese and ruled until 1795.
Both these nations greatly influenced the food habits of their descendants in Cochin, who are now reduced to just a few families, most having migrated over the last several years. Many of the popular dishes have been or are almost forgotten. My book “Tale of Two Kitchens: A Culinary Journey through Cochin and Goa” has tried and tested recipes for these. Swipe left to see a few ➡️

You can order the book on either of the links given below :

https://amzn.in/d/953CDdg

https://bit.ly/48OYBVr

Those of you who live outside may use the following link :

https://www.midlandbookshop.com/en/product/tale-of-two-kitchens-a-culinary-journey-through-cochin-and-goa?view_site=1

08/05/2026

Pork Amsol aka Pork Solantulem - made with pork belly, very mildly spiced, with whole red chillies, onions and Bhindyachem Solan (Kokum). This is an ideal dish for summer as there’s not too much spice. The pork is slow cooked till it reaches the ‘melt in the mouth’ stage.

16/04/2026

https://www.joaoroqueliteraryjournal.com/review-events-new/2026/4/15/a-tale-of-two-kitchens-a-culinary-journey-through-cochin-amp-goa

Review by Michelle Mendonca Bambawale Tale of Two Kitchens: A Culinary Journey through Cochin & Goa  (Books etc., 2026), is a charming, all-colour tribute to the author’s life in food. Crescentia (Cres) Scolt Fernandes is an Anglo-Indian (of Portuguese and Dutch descent) chef and

10/04/2026

Some afternoons stay etched in your memory.

LIke the afternoon we had at The Farm Collective, where Crescentia hosted her iconic lunch spread to celebrate her newly launched book - A tale of two kitchens.

The winter sun peeking in through the gaps of the leaves, the music, the cocktails, the company - if an afternoon could be perfect, this was it.

As most of you know, Crescentia and us go way back. Her Xacuti Masala recipe was one of the first masalas we launched. We're so proud of you Cres. ❤️

Here's to tucked away hidden recipes from all over India that are beginning to see the light of day again. Here's the fabulous food, and here's to friendships that last the test of time.

31/03/2026

It’s been years since I’ve made Amla pickle, since the trees on our farm had to be transplanted a few years back due to remapping of boundaries, and could not survive. The newly planted trees have not yet started giving fruit. So when I saw the trees in Sophia Convent Ajmer overloaded with amlas, I just had to get some home and pickle them. Yes, pickling season is now on and I’m looking forward to making more pickles this season.

12/03/2026

Back to basics - Brinjal Pickle being cooked over firewood !

09/03/2026

Fresh lot of home made Goan Chouriços - smoked, dried and ready to go !
Made from premium pork and handpicked spices, stone ground in Goan vinegar.
DM or WhatsApp to order.

16/02/2026

My mother’s favourite fish ‘Paticha Curry’ made with bhetki
(sea bass). Of course Goan and Kerala fish curries always taste better made in a clay pot and served with the red unpolished rice. I had it with a bit of homemade brinjal pickle.

This fish curry appears as the first recipe in my recently published book “Tale of Two Kitchens : A Culinary Journey through Cochin & Goa”.

The book is available on the following links :

https://amzn.in/d/953CDdg
&
https://bit.ly/48OYBVr

13/02/2026

Ash Wednesday, which heralds the season of Lent (the forty days of fasting and abstinence before Easter) falls on 18 February this year. In the island of Divar in Goa, there is a unique custom that is followed -
the Potekar Feast, which coincides with the days of the ‘Carnaval’ in Goa.
Potekar means a ‘shabby’ person, an apt title as the men of the village dress up in shabby clothes, and wear ghoulish and scary masks resembling ghosts and demons which they spend days making out of papier-mâché. They go prowling around the village scaring people, children in particular. They wear cowbells on their waist and ankles to herald their arrival, and children start running away when they hear the jingle jangle of the cowbells.  To hide their identity, they disguise their voices and talk in a high pitched tone.  

To read more interesting stories about this feast, get my recently published book “Tale of Two Kitchens : A Culinary Journey through Cochin & Goa”

Order the book on :
https://amzn.in/d/953CDdg
Or
https://bit.ly/48OYBVr

09/02/2026

We are now accepting orders for our smoked Goan chouriços.
These are prepared from premium pork, and completely handmade in small batches. The handpicked spices are stone ground with Goan toddy vinegar and the sausages are smoked over coconut shells and husks.
DM to place your order or for further details.