And if you know of a better place, do let us know. Goanspirit will take up the challenge.

March 10, 2019

 Okay this is not a TV food show where the host chef yells “this is the best thing I ever ate in my whole life” - Godinho Bakery’s cuniachi poee or Goan bakri is the best frickin' bakri I have ever eaten in my life. Period. End of story. 

But I am not quite finished though. Godinho uses wheat bran and genuine wheat flour. You can see that from the texture and from its taste. And I know because I am quite fed up of eating the normal poee made with pure (!) white flour these days baked by migrants. I suspect there’s a dash of toddy added too in his bakris despite the dearth of toddy tappers. 

In fact, the people of Utorda-Majorda, it is said, were the first to use toddy as a fermenting agent when it all began.

And if you know of a better place, do let us know. Goanspirit will take up the challenge. 

How to get there: If you are driving from the Majorda railway crossing towards the railway station, just before the station you will see Bank of Baroda on your left. About 30 metres ahead is a cane furniture shop. Godinho Bakery's is next to that. The station is a bit ahead on your right. Park sensibly because the road is rather narrow.