Food inspirations from Goa

Virginia Phillips • 1 February 2024

The Jungle One

“Indian food culture is deep and it just keeps surprising me every time I visit Goa.



On my last trip to India, I discovered new people, new dishes, new restaurants, new aromas - it just keeps on giving!


Away from the popular beach and hotel restaurants I found myself in jungle hangouts/street cafes and Goan family restaurants and homes. One day, I was exploring the area on my moped. It was 2pm and I was negotiating a jungle track in 38-degree heat when I was hit with the scent of burning coconut, mango wood and spices and I was compelled to stop and eat! I came across a small cafe, set back from the jungle, just off the beaten track, with a large tandoor oven and a welcoming Goan chef. I sat down and was handed a lunch menu with just four dishes on it: Thali (fish or veg) and three different tandoori dishes. The chef suggested that I try the Chicken Seekh Kebab with butter roti and a raita. It sounded great and I was not disappointed!


Marinated chicken with fresh coriander, mint, parsley, green chillies, garlic and masala, all cooked in the tandoor oven using mango wood and coconut husk. I was blown away! I made a mental note to bring this idea back for you all to try at Wild Flour Pizza!


Pizza of the Week - The Jungle One

Garlic butter, mozzarella, wood-fired Goan Seekh kebab, tomato, onion & chilli salsa, served with a cucumber, mustard seed and tamarind raita dip.


Available this Thursday, Friday and Saturday 2-9pm only!


I hope you enjoy it!

Chris”

01273 950991

National Pizza Day!

by Virginia Phillips • 9 February 2024
ORDER TONIGHT TO ENTER OUR WILD FLOUR FEAST GIVEAWAY!

Holy Cow

by Virginia Phillips • 23 November 2023
Holy Cow! Ice Cream & Sorbets

Pizza Thursday!

by Virginia Phillips • 10 March 2022
Pizza Thursday Offer!

The Turkish One

by Christopher Phillips • 9 September 2021
I love a good doner kebab and so does all the Wild Flour Team but it needs to be done right and so many times it can be a disappointment and made wrong with cheap kebab shops serving substandard ingredients, greasy meat and hard flat breads. So, after lots of research with my close family friend from Cyprus, and occasional front of house extraordinaire, Lefteris, we came up with the idea for this week's special - The Turkish One! The lamb is from Beachy Head and my good friend, Glen, who runs GR Rushmans in Rottingdean sourced the meat for us. It has got a salt marsh vibe and tastes absolutely wonderful. It is served on a Romana base which is a flatter version of our usual pizza base and with less crust. It is the same Wild Flour dough but we spread the air evenly throughout and we think it works perfectly with these toppings. After 3 days of prep, I realised that making a homemade doner is not for the faint hearted but we are really pleased with the results and can't wait for you to try it!

Wild Flour Pizza ranked as best vegan takeaway option in Brighton

by Virginia Phillips • 12 March 2021
We were absolutely delighted that we were chosen as the best vegan takeaway in Brighton! The Wild Flour team work so hard to make sure that every single pizza, or salad is the best it can be and we are always thinking of new flavour combinations for our 'Pizza of the Week' so our customers will always have something new and interesting to try. We want to thank every single person who has supported us over the past few years simply by ordering, eating and enjoying our food and returning every week! In particular, Chris and I want to give a massive shout out to our team of chefs and front of house who work so hard every week with a huge smile on their face! We have the best team EVER! Love Virginia and Chris. x

The I-Thai-lian One

by PAR002_123 • 2 December 2020
I was fortunate to grow up in the San Francisco Bay Area, in the shadow of Napa Valley where the food is directly influenced by the diverse history and cultures that make up California. My background with food was just as diverse, born to Thai- French parents, my father, a classically trained chef, his motto ‘balance is key,’’ was drilled into me as soon as I could stir a pot beside him. Understanding how to balance the taste pillars of sweet, salty, sour, spicy and the importance of textures to a dish is rooted deep in my cooking ethos. The I-Thai-lian one is dolloped with a slow-cooked spicy red curry reduction, complemented with aromatic marinated chicken, finished with moreish peanut sauce and topped with fresh crunchy garnishes. This pizza is a culinary interpretation of a lifetime's worth of influences and I hope you enjoy it. Romy x

We are Number 1!!

by Virginia Phillips • 28 October 2020
The past week has been one of our best ever weeks at Wild Flour Pizza! After years of hard work, complicated planning applications, building a kitchen, moving our business and to top it all off - a pandemic - we received an enormous pat on the back from renowned food blogger The Graphic Foodie who made us her NUMBER 1 pizza in Brighton!!!! You can read what she says about her Top 7 Pizzas in Brighton here Her full review of Wild Flour Pizza is here We are positively glowing and so proud of our team for all their hard work making our vision a reality. From a pop up on a Thursday night serving pizzas from our back garden to Brighton's Number 1 pizza!!! What a journey.......

The Cuban One

by Christopher Phillips • 24 October 2020
You have to try Cuban One. The sandwich originates from Cuba. Workers would pick up a sandwich before their shift. The bread was split in half then layered with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. It was made famous lately by the film "Chef" Carl Casper quits his job at a prominent Los Angeles restaurant and finds himself in Miami, teaming up with his ex-wife, his friend and his son to launch a food truck selling Cuban sandwiches. We love this combination of flavours and it works a treat on our signature dough. The Cuban One creme fraiche base with hints of garlic, fior di latte, roasted pulled ham, emmental cheese, American mustard, smoked ricotta, roasted onions, gherkins Order yours now!

The Goan One - the inspiration behind this amazing pizza

by Christopher Phillips • 2 October 2020
Last December I visited India for the first time. My home for a month was Agonda beach in South Goa. This place is total paradise. While I was there, I decided to do some research in to South Goan food. Every day, we would have Dal Makahni (black dal), puffy light naan breads and chicken tikka for either lunch or dinner. It was always delicious and surprising and each chef had their own take on this wonderful dish. I was blown away and inspired by their cuisine; light and aromatic, the taste was incredible just from a few ingredients. So I decided to take what I had learned and put it on a pizza! It has taken me six months to perfect my dal and I believe that this is the taste of Goa on a pizza! You will love it! It is only available this week (it is way too labour intensive to do every week!) so you must order tonight or tomorrow to experience this unusual and delicious Goan pizza.
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