Noronha’s Corner, a food truck run by the Noronha brothers, has been a popular destination at Anjuna Circle for over a decade offering Goan cuisine inspired by family recipes. THE GOAN explores the legacy they continue to build.
For over a decade, the Noronha brothers—Charles, Lazarus, and Joseph—have been a fixture at Anjuna Circle, where their food truck, Noronha’s Corner, has become a go-to spot for Goan snacks. What started as a humble food stall in 2009, strategically parked at the intersection of the Anjuna-Mapusa and Calangute-Siolim roads, evolved into a food truck in 2014. Almost every night, they draw locals and tourists alike, offering a taste of Goa's rich street food culture.
Inspiration of the truck
Lazarus Noronha, one of the brothers behind Noronha's Corner, explains the inspiration that led them to start their food truck.
"The passion for this came from our love of cooking — all three of us. We had this dream that if we ever opened a food truck or any kind of food stall, we’d serve what we eat at home. Authentic Goan food, like the kind families prepare for special occasions — weddings, birthday parties, and more. So, we started with a stall in 2009 and upgraded to a food truck in 2014," he says.
Adjusting hours
When Noronha's Corner first opened in 2009, the brothers operated from 4 pm to 11 pm. However, as demand for their food grew after midnight, they decided to adjust their hours.
"We started getting more calls after 12, with people asking, 'Why aren't you open late? There’s no one serving food like what Noronha's does.' So, we thought, why not extend our hours? Slowly, we started opening a little later and closing later as well," explained Lazarus Noronha. "Now, we open by 9 pm, have everything ready, and close by 2:30 or 3 am."
Goan delicacies
Noronha’s Corner offers a mouth-watering selection of Goan favourites, such as the beef croquettes and the tangy fish cutlets made from mackerel, infused with traditional Goan vinegar. The menu also boasts a selection of Goan fast food, including the Goan sausage bread and chicken cafreal among other items. To round off the experience, they offer a variety of homemade desserts to satisfy one's sweet tooth.
Roots in the food industry
The Noronha brothers have deep roots in the food industry, having spent years honing their craft. “We were always in the food business. I worked on the beach for the past 13 or 14 years, and my brothers also spent time in restaurants during those years. We’ve spent most of our time in the kitchen, on the beach, and the football field,” shares Lazarus.
Authentic recipes
Emphasising the authenticity of their recipes, Lazarus states, “All our recipes have been passed down from our mom and dad. They’re authentically Goan; we don’t use Ajinomoto, capsicum, or soy sauce. We stick to traditional Goan masalas. While we may add our twist, Mom is the boss when it comes to making the masalas.”
Family affair
Since their inception in 2009, the Noronha brothers have remained committed to preserving the authentic taste of their dishes, which they believe is a key factor in attracting customers.
"Our taste has stayed the same since 2009, and that’s what draws people here," says Lazarus. "The main thing is that we don’t have any workers in the kitchen; it’s just our family working together. Since we started, it's been a family affair, that’s our top secret," he adds.
Ingredient challenges
Despite the challenges of fluctuating ingredient prices, the Noronha brothers strive to keep their food affordable. “Maintaining consistency can be tough. For example, onions are currently 50 rupees per kilo, and beef has been scarce lately. We try to adjust our prices as best as we can. Thankfully, people love our food and there are no complaints,” Lazarus explains.
Weathering the elements
The brothers have built a reputation for being open almost every day, no matter the weather. Lazarus recalls, “The first three years were tough with our open-sided stall, but people loved coming. Now, with the food truck, we’re no longer worried about the weather; we focus on ensuring our customers make the trip, no matter how hot or windy it is.”
Preserving Goan identity
The Noronha’s are passionate about preserving the cultural identity of Goan cuisine amid the rapid changes in the Coastal area. “It’s very sad that many restaurants are serving Goan food but killing the taste and recipes. For example, people try to make cafreal red; that’s just not how it’s supposed to be. Goan food is becoming spoiled, and it’s disheartening,” he says.
He adds, “I don’t like when people order food and add ketchup. I tell them, ‘Please don’t!’ Our food doesn’t need sauces. I recommend they have a bite first. Many youngsters drown their food in ketchup or mayonnaise, hiding the flavours. It’s better to savour the true taste before adding anything.”
Encouraging the young
Lazarus believes in the importance of preserving Goan culinary traditions and encourages the young to create more spaces that showcase authentic Goan cuisine. “It’s essential to keep our culture alive,” he emphasises. “When we showcase our authentic dishes, it makes us proud. With more Goan food options, our culture can last forever,” he says.
