On a Monday morning, a food writer who covers Goa opens her laptop to 40 emails. Thirty-eight of them begin with a version of the same sentence: we are excited to announce. New menu, new chef, new branch, new season. She clears them in about a minute.
Two survive. One is from a place in Panjim whose owner read her piece on monsoon cooking and wanted to tell her what happens in his kitchen when the boats stop coming in.
blurbgoa
4 hours ago3 min read
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