Chef Cyrus Shares His Eggs Benedict And Prawn Rissois Recipes

Known for some great coffees and breakfast Caravela Cafe & Bistro is no new name in Goa. Cafe + Bistro space has garnered much appreciation from locals and tourists alike with its quality bakes and excellent single origin estate coffee, sourced from Coorg and now they are all set to open their 3rd outlet in Panjim. 

Carlos Noronha Jr. - Executive Director, Caravela Cafe & Bistro says, “Our third outlet is our commitment to serve great food with great ambiance to visitors in Goa. I believe in conversations over food as the best way to bond with people. In a traditional Goan home, food is the centrepiece for family gatherings where everyone comes together and share. Our ‘No Work Cafe’ policy is not always loved by everyone but we have limited seating and continue to have a very loyal user base who love coming to our outlets for the coffee, food and conversations and not work.” 

Chef Cyrus Noronha, Executive Chef and Director, Caravela Cafe & Bistro in Goa

Eggs Benedict:

This dish was recently introduced and has turned into one of our best sellers mainly as not many places serve this and also as we have added our small twist to this recipe by serving it on local bread rather than a muffin.


    2 pieces of ham

    2 tablespoons chopped parsley, for garnish

    2 eggs

    2 vinegar

    1 Poie (Local Goan Bread)


For Sauce:

    3 egg yolks 

    60ml butter clarified 

    1 tsp mustard

    1 tsp vinegar 

    Pinch of salt and black pepper


    In a large saucepan bring two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes.  When it comes time to remove the eggs, gently lift out with a slotted spoon.

    To make blender hollandaise, melt 60ml butter. Put 3 egg yolks, 1 teaspoon of mustard, 1/2 teaspoon salt in a blender, and blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or vinegar to taste. Transfer it to a container you can use for pouring and set it on a warm—but not hot—place on or near the stovetop.

    Cut the poie into two halves and apply butter to each half. Then toast them on a pan till it is crispy.

    To assemble use the buttered side of the poie, top with one slice of ham. Put a poached egg on top of the ham, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

Prawn Rissois

Prawn Rissois or Rissois de Camarao are these absolutely delicious Goan shrimp pattice which makes for some yummy appetizers. This snacky bite sees a creamy cheesy filling of prawns which make them irresistible.

For Pastry:

    240 gms/2 cup Plain white flour

    2 cups water

    1/2 tsp salt

    1 tbsp butter

For filling:

    1 cup prawns (cleaned and de-veined)

    1 1/2 tbsp butter

    1 1/2 cup finely chopped onions

    2 tbsp white oil

    salt & pepper to taste

    1 tbsp corn flour

    1/4 cup warm milk

    1 tbsp grated cheese

    2-3 tbsp oil for deep frying

    1 egg (beaten)

    1 1/2 cup breadcrumbs


    Sieve the flour. Place water in a pan with salt and bring to boil. Add butter, lower the heat and add flour.  

    Stir and beat to mix till it forms a ball. Remove from heat and allow to cool. Knead well. Chop the prawns finely. 

    Heat 2 tbsp oil in the pan and fry onions till transparent. Add the prawns and cook till they turn light pink. 

    Stir in water, add salt & pepper and cook for 2 minutes. Mix the cornflour with little water and stir into the mixture. 

    Add the milk and stir continuously to avoid lumping. Cook till thick and creamy. Remove from heat and add grated cheese. 

    Mix well and allow cooling. Roll out the pastry 1/8 inches thick. Cut out rounds of about 2 inches in diameter. 

    Place one teaspoon of filling on each round, fold over and moisten with water to seal. You will get about 40 rissois. 

    Heat oil in a deep frying pan. 

    Dip the rissois in beaten egg, roll in breadcrumbs and deep fry until golden brown. 

    Drain extra oil on a paper towel and serve.