Enjoy a culinary adventure at Miri, where the food festival ‘Around the World in 12 Plates’ takes you on a global journey through vibrant dishes, each boasting a unique fusion of flavours
SHERYL GONSALVES
If there is one thing that particularly sets Miri apart from other establishments around, it is its unique global fusion offerings. And this is precisely what the restaurant is carrying forward with their new ongoing food festival ‘Around the world in 12 plates’ which we were recently invited for.
While trusting our less-than-perfect sense of direction, despite using Google Maps, my colleague Christine and I finally reached our destination after a few twists and turns. As we entered the elegant Miri restaurant in Miramar, a small ‘food passport’ awaited us on our table, outlining the flavourful journey we were about to embark on.
Our first stop was Thailand, with chicken Miang Kham. This starter delivered an explosion of flavours, complemented by a complex dipping sauce that elevated each bite. Though we have tried this dish elsewhere, this was one of our favourite versions.
Next, as lovers of Italian cuisine, we were thrilled to try the gnocchi. It was soft, pillowy, and rested on a bed of pesto cream with earthy notes, dotted with marinara sauce. After savouring the delicate flavours of the gnocchi, we were hit with the bold, spicy flavours of the African Peri Peri Chicken. This dish came with a delicious buttermilk dip, juicy buttered corn, sweet pickled onions, and aromatic rice to balance the heat. Christine loved the chicken so much, she wanted to ignore everything else on the plate!
After those intense flavours, the Mexican Caesar Salad was a refreshing change of pace. But don’t be fooled—this wasn’t your typical salad. It came with a creamy dressing, crunchy croutons, juicy cherry tomatoes, and a generous helping of cheese. Who knew eating your greens could be so fun? Christine was so captivated by this salad that it topped her list of favourites.
Next, we moved on to two dishes that can be described in one word—comforting. The Burmese Khao Suey, a seasoned favourite at the restaurant already, featured a gently spiced coconut soup accompanied by noodles, burnt garlic, a soft-boiled egg, crispy noodles, and crunchy peanuts for texture. The Pakistani Dal Gosht was served with jeera rice, pickled onions, and tender slow-cooked lamb chops.
“At Miri, we aim to serve food that is unlike anything else, not only in terms of flavour but also in technique and culinary inspiration,” says head chef Tristan Lopes. Their goal is to draw inspiration from global dishes and add their own creative twist. “It’s more about being inspired by these dishes than trying to replicate the original recipes,” says chef Lopes, who admits he dislikes sticking strictly to tradition. “There’s often a reluctance to deviate from original recipes, but our question is—who made this rule? Why can’t we put our own spin on it? Miri is all about reinventing dishes. Whether it’s the Mexican Caesar Salad or the African Peri Peri Chicken, everything has a touch of our personality, and we present it creatively.”
As an example, Chef Lopes explains that while ceviche traditionally involves raw fish, their version takes a different approach. “Many Goans don’t enjoy raw fish, so in our Peruvian Ceviche, we grill the chonak and serve it with Beurre Blanc—a butter sauce made with caldin masala. This way, we take a global dish and infuse it with a hint of Goa, staying true to our roots while presenting international dishes.”
Based on the feedback they receive, Miri plans to add the festival dishes to their regular menu.
(With inputs from Christine Machado)
