Food journalist Sona Bahadur journeyed to Goa, on a 'currython', while researching material for her book An Invitation To Feast, to understand the beauty of the quintessential Goan fish/seafood curry.

In the Goan kitchen, the “rogddo” has always had a pride of place. The stone grinder—comprising a mortar (semi-circular in shape with a deep varn or bowl at its centre) and pestle (the rogddeacho ...