Written by: Kaushik Nath
In the vibrant culinary landscape of Goa, where seafood, Portuguese influences, and coastal delicacies dominate the dining scene, an Assamese restaurant has quietly carved out a unique identity for itself. Today, Soul Chef Goa is widely regarded as one of Panjim’s finest destinations for authentic Northeastern cuisine. Behind this remarkable success story are founders Saurav Parashar and Monalisa Baruah, a couple who took a leap of faith to introduce the flavours of Assam and the Northeast to a region where such cuisine was once virtually unknown.
Located in Caranzalem, Panjim, not far from the famous Dona Paula viewpoint associated with the filming of the Bollywood movie Singham, Soul Chef has become a cultural bridge connecting the Brahmaputra Valley with the Arabian Sea. What began as a modest home-chef venture has evolved into one of Goa’s most celebrated restaurants, earning loyal patrons among both locals and tourists.
The journey of Soul Chef is inseparable from the story of Monalisa Baruah. Originally from Ambari in Guwahati, near the AGP office area, Monalisa studied graphic design before moving to Goa. Her husband, Saurav Parashar, came from a sales and marketing background. Neither had formal restaurant management experience, yet both shared a passion for preserving and showcasing the food traditions of their homeland.
When Monalisa first arrived in Goa, Assamese cuisine was largely unfamiliar to the local population. Most people associated Northeastern food exclusively with Naga cuisine, while the rich culinary traditions of Assam remained largely unexplored. Dishes such as Masor Tenga, black sesame pork, and traditional Assamese sweets were virtually absent from Goa’s food scene. Introducing such cuisine was therefore not merely a business venture but also an attempt to create cultural awareness.
The defining turning point came in 2016 through the renowned Serendipity Arts Festival. Founded by Sunil Kant Munjal, the festival is one of India’s most prestigious multidisciplinary cultural events, bringing together art, theatre, music, literature, crafts, and food. During that edition of the festival, Monalisa set up an Assamese food stall. Remarkably, it was the only Assamese stall at the event.
The response exceeded all expectations. Visitors were introduced to flavours they had never encountered before, and the food quickly became a crowd favourite. The overwhelming appreciation convinced Monalisa that Assamese cuisine could indeed find a place in Goa. What began as an experiment soon transformed into a vision.
The following year, she started operating as a home chef near Miramar, serving carefully prepared Assamese dishes to a growing customer base. Word-of-mouth recommendations spread rapidly. Customers returned not only for the food but also for the warmth and authenticity behind every meal. Slowly, the roots of Soul Chef were planted.
The official journey of Soul Chef had actually begun in 2015, when the founders recognised a complete absence of Northeastern food representation in Goa. Their objective was simple: to introduce heirloom recipes, family traditions, and comfort food from Assam and the Northeast to a wider audience. Rather than heavily adapting the cuisine to local tastes, they chose to preserve its authenticity.
A major milestone arrived in 2019 when Soul Chef opened a physical café inside “The Yellow House” in Mala, Fontainhas, Panjim’s historic Latin Quarter. The small café soon became legendary among food enthusiasts. Its intimate atmosphere, single-page menu, and personalised hospitality created a unique dining experience. Adding to its charm were walls hand-painted by Monalisa herself, reflecting her artistic background.
The restaurant’s reputation continued to grow steadily. Food lovers, travel bloggers, and culinary enthusiasts increasingly began recommending Soul Chef as a must-visit destination in Goa. Recognition followed in 2022 when the restaurant won the award for Best Northeastern Cuisine at the Times Food & Nightlife Awards. For a restaurant that started from a home kitchen, this achievement represented a significant milestone.
As its popularity increased, the need for a larger space became inevitable. In 2025, Soul Chef relocated from Fontainhas to a more spacious and elegant location in Caranzalem, Panjim. The move allowed the restaurant to accommodate a larger number of guests while continuing to preserve the intimate and welcoming atmosphere that had defined its success.
A visit to Soul Chef reveals why it has earned such a devoted following. The menu celebrates traditional recipes rather than chasing culinary trends. Its Pork Ribs in Black Sesame remain one of the restaurant’s signature dishes, showcasing the nutty and earthy flavours deeply rooted in Assamese cooking traditions. Equally popular are the Pork Chops with Bhut Jolokia and Jaggery, a fascinating balance of intense heat and subtle sweetness.
For those seeking comfort food, the restaurant’s Thukpa offers warmth and simplicity, while the Masor Tenga captures the essence of Assamese cuisine through its light, tangy, and refreshing flavours. Every dish tells a story of home, memory, and tradition.
Perhaps the most nostalgic item on the menu is the Black Sesame Ice Cream. Inspired by the traditional Assamese sweet til diya laroo, this dessert transforms familiar childhood flavours into a modern culinary experience. It reflects the philosophy of Soul Chef itself—preserving tradition while presenting it in ways that appeal to contemporary audiences.
The story of Soul Chef is also becoming a family legacy. Monalisa’s daughter has grown up surrounded by the aromas, techniques, and traditions of Assamese cooking. From an early age, she watched her mother prepare meals and interact with customers. In many ways, she has been learning the craft naturally since childhood, ensuring that the culinary heritage continues into the next generation.
Soul Chef embodies resilience, cultural pride, and the courage to introduce something unfamiliar to a new audience. Every plate served carries the flavours of the Brahmaputra Valley, the memories of family kitchens, and the determination of two individuals who believed that their culinary heritage deserved a place on a larger stage.
From a home-chef venture to an award-winning restaurant, Soul Chef’s journey is a testament to how food can preserve identity, create connections, and tell stories that transcend regional boundaries. In the heart of Goa, far from Assam, Monalisa Baruah and Saurav Parashar have created something extraordinary—a home for Assamese cuisine by the sea.