X is for: Xacuti {Viva Goa Restaurant Review}

Months ago, I learned there’s an Indian (specifically…Goan) dish called Xacuti. I filed it away, determined to make it once X week rolled around.

Well, I just didn’t have time this week to tackle this one. First of all, you need a ton of Indian spices to make the masala. Spices which I don’t have and didn’t have time to hunt down. I’m sure once you have them, the recipe would actually go pretty fast, but I just didn’t have the time or the energy this week.

So I did the next best thing. I found a restaurant in San Francisco that serves it! Viva Goa is located on Lombard Street in the Marina. I would have never noticed it had I not been looking for it specifically.

It’s relatively small, with a super friendly and attentive staff. I opted for the Prawn Xacuti (Pronounced “Sha-koo-tee”). I think lamb and chicken are more common, but I was feeling shrimp for some reason. I really enjoyed the flavor.

Because I looked it up ahead of time, I knew it was a very complex mix of spices, and it was definitely reflected in the taste. My only complaint was my shrimp was slightly overcooked, but other than that it was very good. (And cheap! Between $10-$12 depending on what type of Xacuti you order). Next time, I’d like to try the lamb. Definitely get some rice to soak up the flavorful sauce.

As for other things on the menu…they have all of the typical Indian dishes, including Chicken Tikka Masala and Samosas. Without a doubt, the Garlic Naan was a favorite and I would totally order again. (Along with the rice, also great for soaking up the flavorful Xacuti sauce!) The samosas were Ok…I’ve had better. (Curry Up Now, for example). The Vegetable Caldin was flavorful too, but I got a weird bite of something woody and it kind of grossed me out.

Overall, a nice little Indian food find in the Marina, and very affordable, which is always nice. Apparently they have a pretty good lunch buffet, so that might be worth checking out (though I generally try to avoid buffets). Next time it’s X week, I will be prepped and ready to make my own Xacuti!