This December, W Goa will play home to Mumbai’s Ministry of Crab for a pop-up dinner featuring the specialties of Chef Dharshan Munidasa
From December 16 to December 31, Mumbai’s Ministry of Crab will have a delectable pop-up in the renowned gin bar, Sylvia, located in the oceanfront luxury hotel W Goa. Celebrity chef Dharshan Munidasa, the creator of the award-winning Sri Lankan restaurant Ministry of Crab, and chef Jerry Thomas, the head chef of the Mumbai location, will share their culinary knowledge.
The Mumbai-based eatery is holding its first-ever pop-up in Goa, where it will be serving its specialty dishes from the well-known seafood restaurant. The restaurant, which is housed in a stunning historical property in Khar, is renowned for its skillful fusion of real Sri Lankan ingredients cooked according to Japanese culinary philosophy with the finest Indian mud crabs. The Ministry of Crab master franchise is owned by Gourmet Investments Private Limited (GIPL) in India and is a part of the Bharti family office.
A carefully selected four-course set menu is offered for supper every day and for lunch and dinner on weekends at the pop-up at W Goa, promising a culinary odyssey. There will be vegetarian and non-vegetarian alternatives available. The chef’s half-Sri Lankan, half-Japanese menu will feature dishes like Avocado Crab Salad, which is a beautiful blend of steamed and chilled white meat crab, wasabi mayonnaise, and avocado. Garlic Chilli Prawns, on the other hand, are served with Kade Bread and are inspired by traditional wood-fired bread in Sri Lanka. The large lake prawns from Sri Lanka are cooked in olive oil, Japanese soy sauce, garlic, and chilli flakes.
The main attraction is the famous Pepper Crab from the Ministry of Crab. It is prepared in a black pepper stock and garnished with freshly crushed peppercorns, creating a flavorful sauce that balances the somewhat sweet taste of the fresh crab. Coconut Crème Brûlée, a tropical island take on the traditional French dessert made with creamy coconut milk and cooked to perfection in fresh coconut, is a fantastic way to round off your dinner.
For vegetarians, there’s the Avocado Tomato Salad, which combines freshly mashed avocado with cherry tomatoes that have been poached in soy sauce. Moc(k) Baked Crab is a flavorful dish that replaces crab with savory button mushrooms and a creamy béchamel sauce. The main dish is a Goan curry, which has a flavorful blend of baby eggplant, button mushrooms, onion rings, and coconut vinegar that is distinctly Goan. Without the unique Coconut Crème Brûlée as the sweet ending to your Ministry of Crab feast, the meal would not be complete.
General Manager Tanveer Kwatra of W Goa acknowledged his pleasure by saying, “We’re thrilled to have Chef Dharshan and the Ministry of Crab pop-up here. His mouthwatering specialties provide a taste of the fine Sri Lankan cuisine to our shores. The event is sure to be a success, with Chef Dharshan leading the kitchen and Chef Jerry Thomas launching this pop-up. Given his love of fresh foods, we can be certain that the meal will be both a gastronomic and visual joy.”
About introducing his pop-up cuisine to W Goa, Chef Dharshan Munidasa made the following statement: “I am thrilled to introduce Ministry of Crab to Goa for the first time. In terms of their shared love of seafood, I think Goa and Colombo have a lot in common. I am excited to provide the finest mud crab from India and Sri Lankan spices to Goa’s dining patrons during this joyous season. We anticipate that our pop-up will enhance Goa’s already dynamic culinary scene with authenticity and color.”
The set meal, which is offered for supper and lunch on weekends during the same time, is priced at Rs 6,500 plus taxes per person for non-vegetarians and Rs 4,500 plus taxes per person for vegetarians. Diners may reach 7821963677 for reservations and questions.
