Sapna Anand brings the tastes of Goa to the Golden Triangle

Further establishing her rule as the “The Queen of Spice”, Chef Sapna Anand recently launched “Goa by Sapna Anand” at The Ascott in Kuala Lumpur, in collaboration with the SOUL Society Group. The launch will see this multitalented chef cum cookbook author cum TV Host introduce Malaysia to the unique flavours of her home, Goa.

Goa by Sapna Anand” aims to transport Malaysians to the laidback, carefree state of Goa, known for its beaches, nightlife and contemporary culture. The dining experience promises to be a trip for all five senses, bringing together a cornucopia of regional flavour profiles and the casual, airy aesthetics of Goa brought to life with contemporary art pieces and interior design inspired by the eclectic state. The biodiverse flora and fauna of Goa have formed a unique cuisine in which local spices are ubiquitous in all dishes, from the seafood for which it is famed, to even desserts and everything in between.

Access to fresh seafood from the Arabian sea and influences from Muslim and Portuguese cuisines have evolved Goan food from a traditionally Hindu fare to the melting pot it is today. The one constant over centuries of growth is that the tropical region’s cuisine has always been centred around intense flavours and spices. So, stop by for a visit and live life with a little spice.” said Chef Sapna Anand at the launch of the restaurant.

Goa by Sapna Anand” will feature classic Goan dishes such as the Rava Seafood Fry, which offers a medley of fresh seafood delicately coated in spices and crusted in semolina; the Goan Masala Chicken marinated in a Goan red spiced paste; the Panaji Fish Parcel, inspired by the most popular fish market in Panaji, the capital city of Goa; the Konkan Ghee Roast Chicken Tortillas, which is a dish that originates from Kundapur, a coastal town in the state of Karnataka; and the Goan Beef Vindalho, derived from a dish the Portuguese first brought to India in the 15th Century.

Born and raised in Goa, “The Queen of Spice” is no stranger to the eclectic flavours which characterize the region’s cuisine. Apart from being the host of the popular cooking show “Fast Indian Cooking with Sapna” and the author of numerous cookbooks, Anand also has her own line of premium spice blends made up of Goan spices to complement any professional chef’s or home cook’s arsenal.

Her travels and experiences have influenced the way she sees and cooks the food she grew up with, allowing Sapna to elevate timeless Goan taste profiles with modern techniques and her own blend of spices at “Goa by Sapna Anand.”

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