Ambe Pona : Authenctic Goan Food brand created through simplicity and consistency

Though a resident of Vasco da Gama since birth, the curiosity of Ambe Pona  had struck for very long time. I have been hearing praises of ambe pona since my teenage days from the old school guys to the newbies as how delicious and authentic the food being served.

I hardly remember my first visit searching the gem of taste (saying in context with difficulty to locate the restaurant as it was written Ramesh Restaurant and yet even today you might get quizzical looks if you go looking for Ramesh). For years, this was just a small bar called‘Ambe Pona’(since it was under the shade of the mango tree). So‘Ambe Pona’is what Ramesh restaurant will always be, for many across the Verna Industrial estate, the town of Vasco, and of course the villages of Sancoale and Chicalim.

Well today me grown up little bit in size and in years, exploring amazing food and food stories through my venture a food blog named as 'Quarter Plate ' ,I decided my first blog would be Ambe Ponna , it had all the right ingredients an emotional touch of Teenage déjà' vu , an inspiring story of brand building and above all the consistency of taste and authenticity of food restored over the years.

so I feel it's enough of a background story and let's turn the spot light on the Man himself Sachit Naik, a young boy of just 16, started this restaurant close to three decades ago. He named it after his uncle, Ramesh, who he lost a few years ago. But ‘Ramesh’ didn’t go out of his family as he also named his first born, Ramesh.

He opened this small restaurant adjoining his little home – initially just a small bar that served local fish on the side. Over the years, the freshness of the fish remained and the easy village ambience grew and the little village bar has become, thankfully, a little bigger restaurant with an added room. But it’s still under the mango tree. His wife cooks the food served here; now with two children to look after, she finally has asked for help in kitchen, but it’s still her show.

I happen to meet a regular of Ambe Pona who is a traffic constable who amazed us that most of colleague posted in Verna, Cortalim or even Vasco have their lunch at Ramesh Restaurant as it makes them feel that they are having meal prepared at their own homes which unfortunately very less this days in Goa.

When we talk about restaurants it’s always the cult following fancy ambience, classy service chaps and awkward richness to every single thing around but over here its pure magic in preparations in all its freshness, simplicity and authenticity. There’s no menu and the food is the fish or seafood that Sachit gets in the market or fresh catch from the fisher folk. Then wifey Naik gets down to work on the spices and the curries before people turn up. On an average, she makes 100-150 thalis each day and some special sides. The regulars being the locals who happen to travel via cortalim from all direction happen to make their journey time set accordingly so they can have the lovely meal which is ofcourse close to every Goan heart the fish thali .

Thali that is served consist of  two big pieces of KingF ish/Tamso/Modso/Chonak lightly fried, caught off the waters and taken straight to Naik’s kitchen, prawn curry (mostly) (sungtache hooman) that is thick , kokum and a vegetable /Kismoor.

Location: Ramesh Bar & restarant, Near Shantadurga Temple, Sancoale