Rohan D'Souza
Goan & coastal seafood for beach-house tables
4.5 · 2 reviews on ChefNetwork
About
Vinegar, kokum and a wood fire. I cook the Goa that locals eat — recheado, xacuti, sorpotel — for villa dinners and sunset events along the coast. Bring the wine; I'll bring the fire.
Services & packages
Menu
Prawn Recheado
Butterflied prawns stuffed with red recheado masala, grilled.
Chicken Xacuti
Roasted coconut and spice gravy, dark and deep.
Goan Fish Curry
Kokum and coconut curry with the day's catch.
Mushroom Cafreal
Green chilli and coriander masala, vegetarian.
Bebinca
Sixteen-layer coconut and egg cake.
Rates
Reviews
“Proper Goan food, not the tourist version. Loved it.”
“Great fire-grilled seafood; setup took a while.”
What clients say
“Rohan ran our 40-person sundowner single-handed. The recheado prawns vanished in minutes.”
Experience
- Sous chef · A beach shack, Anjuna (sample)2015 – 2020
- Private & event chef · Independent2020 – Present
Education
- Hotel Management · IHM Goa2014
Gallery
Press & mentions
- Where to eat like a local in Goa · Travel + Leisure (sample)2024
Availability
Most evenings and weekends; message me for your date.
Request a booking
Service areas
FAQ
Do you cook over fire?
Whenever I can — I bring a portable grill and love a beach-side setup. Indoor induction is fine too.
Vegetarian options?
Yes, cafreal, xacuti and curries all have brilliant vegetarian versions.
North or South Goa?
Both, plus nearby villas. Travel beyond 30 km is added at cost.
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