Born in Mumbai, Corinnes came to Goa 29 years ago, after marraige, braced with Mama's advice 'To run a good home you need to learn to cook well.'

Cooking for Lucio and her son was to relish the time she spent with them, when not on an international jaunt. Each meal, both lunch and dinner, involved a different dish, cooked fresh and lavished with love. A quirk, she extends to friends, too. When Corinne cooks, it is the moment that is brought to the boil, simmered and thickened. And, served hot. On a trip to Russian years ago, when only boiled cabbage and chicken were available, her AU colleagues were treated to spicy, tasty hime cooked meals, made possible with her portable cooker. For friends in Mumbai who ached for a real Goan meal, Corinne would fly down to Goa, shop for xinaneo and prawns, reach Mumbai by 6.00pm and start frining the masalas to zing up the dinner.

Armed with a ladle and a aided with a glass of wine, Corinnes has churned our 10 to 12 dishes for friends invited for dinner. That too, having just returned from one of her flights abroad. Good food always has a place in Corinnes large heart(h). She says, "Food need to be cooked with love. I would rather fo hungry then eat food made with ketchup or pulled out from the freezer."

Mondays at Corinnes is reserved for grinding the masalas like rechado, vindaloo, caldean and assado. Every stage supervised or personally prepare Corinne. She says, "Wherever I go, I always end up in the kitchen asking if they need any help." After all, Corinne believes, "How you treat others, you get back the results. So be humble and you will always do well."

That probably explains why Corinne's, only three weeks old is drawing crowd, every night.