If one dish sums up the Goan-fusion side of the menu, it is the Dubki mushroom xacutti samosa cone. It takes xacutti, one of Goa’s best-known curries, cooks it with mushrooms, and packs it into a crisp samosa cone with mint mayo and something the menu calls chilli air. At ₹545 it is priced like most starters at Dubki – Dawn & Dusk Bar in Vagator, but it is far more local in spirit than most of its neighbours on the card.
Quick answer: The Mushroom Xacutti Samosa Cone is a vegetarian starter costing ₹545 (about ₹630 with service charge and GST). It fills a samosa-style pastry cone with mushroom cooked in Goan xacutti masala, finished with mint mayo and chilli air. Order it if you want one dish that tastes of Goa.
What is xacutti?
Xacutti (also spelt xacuti, and called shagoti locally) is a Goan curry built on roasted coconut, white poppy seeds and large dried red chillies. Toasted spices such as black pepper, turmeric, nutmeg, cinnamon and cloves round it out. The coconut and poppy seeds are roasted until fragrant, then ground into a thick, nutty, brown masala. It is warm and layered rather than fiercely hot.
The curry is traced to the village of Harmal, today’s Arambol, in Pernem taluka in the far north of Goa. That’s a short drive up the coast from Vagator, which makes a xacutti dish on a Vagator menu feel especially at home. Fishermen there are said to have made the spiced sauce to go with their catch or with chicken. Today chicken xacutti is the version most visitors meet, though crab, lamb and beef versions are common in Goan homes.
For the full story, see our explainer on what xacutti is.
The dish: what’s on the plate
| Component | What the menu says | What it adds |
|---|---|---|
| Samosa cone | Samosa cone | A crisp, flaky shell you can hold |
| Filling | Mushroom xacutti | Earthy mushroom in roasted coconut and spice masala |
| Mint mayo | Mint mayo | Cool, herby creaminess |
| Chilli air | Chilli air | A light chilli foam or garnish for heat |
“Chilli air” is a modern kitchen term usually meaning a very light foam. We can’t confirm exactly how Dubki makes it, so think of it as a delicate chilli finish rather than a sauce. The menu does not say how many cones come in a serving.
Why mushroom works with xacutti
Xacutti is a heavy, savoury masala that needs an ingredient with some body. Mushrooms bring a meaty texture and soak up the gravy well, which is why mushroom xacutti is a common vegetarian take on the curry. Putting it inside a pastry also means the gravy has to be reduced and thick, so the roasted coconut flavour gets concentrated.
Why it’s a Goan-fusion signature
Dubki’s menu wanders widely: Persian kebabs, Japanese katsu, Thai curries, Spanish paella, Russian honey cake. Only a handful of dishes speak directly to Goa, and this is the clearest. Three ideas meet in one bite:
- A Goan masala with deep local roots in Pernem.
- A pan-Indian snack format, the samosa, reshaped into a cone so it can hold a wet filling.
- Modern bar-kitchen touches: mint mayo instead of mint chutney, chilli air instead of a dusting of chilli powder.
Other dishes on the menu with a Goan thread include the Grilled Mediterranean Poiee Sandwich (Goan poiee bread), Patatas Bravas with Goan chorizo fricassee, and the Thai Fried Fish with balachung. If that’s your interest, read our guide to the poiee sandwich next.
What to order with it
The cone is rich and spiced, so pair it with something tangy, fresh or simple. Some vegetarian combinations that work:
| Combination | Subtotal | Estimated bill* |
|---|---|---|
| Samosa Cone alone | ₹545 | ~₹630 |
| Samosa Cone + Bhutta Khees Chaat | ₹1,090 | ~₹1,259 |
| Samosa Cone + Bhutta Khees Chaat + Kathal Khurchan Kulcha | ₹1,565 | ~₹1,808 |
| Samosa Cone + Grilled Halloumi Quinoa Salad | ₹1,090 | ~₹1,259 |
*Estimates include 10% service charge and roughly 5% GST on subtotal plus service.
The Bhutta Khees Chaat brings sweet curd and tangy chutneys. The Kathal Khurchan Kulcha (₹475) adds a jackfruit-stuffed bread. Non-vegetarians might pair the cone with the Mutton Pepper Fry for a more Indian-leaning spread. All the veg options are listed on the Dubki vegetarian menu.
Who will enjoy it
- First-timers in Goa who want a taste of a local masala without committing to a full curry.
- Vegetarians looking for something more interesting than fries or nachos.
- Anyone grazing with drinks: a hand-held cone is easy to share.
Those who dislike coconut or very spiced food may prefer the Corn Cheese Rissois or Stuffed Shitake, both ₹525.
Xacutti and its Goan cousins
Xacutti is only one of several masalas that define Goan cooking. Knowing the others helps you spot them on menus around Vagator and understand why xacutti tastes the way it does.
- Xacutti: roasted coconut, poppy seeds and dried red chillies. Nutty, toasty and warm.
- Cafreal: a green masala of coriander, chillies and spices, usually rubbed on chicken and pan-fried. Bright and herby.
- Recheado: a red chilli and vinegar paste, traditionally stuffed into mackerel or pomfret. Sharp and fiery.
- Balchão: a pickle-like, vinegary chilli preparation, most famous with prawns. Dubki’s Thai Fried Fish comes with balachung, its Burmese relative.
Of these, xacutti is the most labour-intensive, because the coconut and spices are roasted separately before grinding. That roasting is what gives it a deeper, browner flavour than the fresher green and red masalas.
FAQs
Is the Mushroom Xacutti Samosa Cone vegetarian?
Yes, it is listed among the vegetarian starters. Mayo can contain egg, so ask staff if you avoid eggs.
How spicy is it?
Xacutti is usually warm rather than fiery, and the mint mayo cools it down. The chilli air adds some heat. Ask if you are sensitive to chilli.
How much does it cost?
₹545 on the menu, roughly ₹630 with service charge and GST.
Is there a chicken xacutti at Dubki?
Not on the current menu. Xacutti appears only in this mushroom samosa cone.
To see it among the other highlights, read our pick of Dubki’s best dishes.