bon appétit

palasha at la cabana beach & spa resort Indulgence by the Beach

Celebrate delicious moments and indulge in a range of delectable cuisine at palasha, in a sea-side ambience

Chicken afghani Kaeng Ped shrimp tempura Grilled Calamari

By syBil RodRigues

Palasha is one of the restaurants at La Cabana Beach & Spa Resort. This is a niche boutique luxury beach resort at Mandrem.

Palasha is a multi cuisine restaurant and if one is looking for good food along with a relaxed ambience, then this is a go to place. At Palasha, one can savour a selection of gastronomic delights specially prepared by their executive chef. Known for their range of delectable Pan Asian, Continental, and Indian cuisine, one can enjoy all this whilst taking in a spectacular view of the Arabian Sea.

Palasha has an extensive bar menu which offers Goan fenis, Liqueurs, Tequilas, along with the Bar Tenders special – well known names like Mojito, Pina Colada, Long Island Ice Tea, B.M.W, Black Russian and Bloody Mary to name a few. The B.M.W is a mix of Baileys, Malibu and whisky which is a smooth and sweet drink. The Black Russian is a concoction of vodka, rum and cola. It gets its name from the use of the quintessential Russian spirit, Vodka which makes it one strong drink. Both drinks were heady, though the B.M.W is a must try if you want something different.

Palasha has a wide range of appetizers which is a mix of Goan, Indian, and continental cuisine. Chicken Malai Kebabs, Chicken Chilli Fry, Shrimp Tempura, Fish fingers with a choice of plain and spicy; share space with vegetarian items like Crispy Vegetarian Seekh Kebabs and the Goan Kismur. The Shrimp Tempura consists of battered fried shrimps which are fried till crispy and served alongside with tartare sauce, lemon buttered rice and salad. The shrimps were crunchy and paired well with the sauce. The Chicken Afghani is a flavourful preparation where the chicken pieces are doused with a fragrant masalas and served with mint chutney. Buttered, lemon rice accompanied this starter too along with a salad. The chicken was melt in the mouth and the chutney took it up a notch higher. The Shrimp tempura is a clear winner among the starter and a must try when here.

Palasha offers a plethora of choices in vegetarian and non-vegetarian when it comes to the main course. In the Indian cuisine section, Jhinga Masala, Murgh Changrezi, Mutton Rogan Josh, Paneer Tikka Masala, Aloo Palak and Bhuna Gosht are some of the dishes to try.

The restaurant has a special section dedicated for tandoori preparations and dals which offers preparations like Tandoori Pomfret, Vegetable Tikka, Gujarathi Dal and Dal Bukhara. The Goan traditional cuisine feature names like Mussels Xacuti, Pomfret fried green masala, Chicken Cafreal and the famed prawn curry rice. For Chinese food lovers the Far East section is promising with exotic preparations like Chicken in hot Gralic Sauce, Fish Manchurian, Kaeng Khiao Wan (Thai Shrimp Green Curry), Kaeng Ped (Thai Prawns Red curry) with options for vegetarians as well. The Continental Special has Calamari Grilled, Fish and Chips, Spaghetti Alfredo and other pasta dishes in their long list of preparations.

The Kaeng Ped is a Thai dish consisting of sea fresh shrimps cooked in a spicy red curry with Thai herbs and coconut milk, served alongside with rice. It is just a right mix of tangy and goes beautifully with the rice while the portions of shrimps in the curry are quite generous.

The Calamari Grilled is a preparation of fresh squids marinated with fresh lemon juice, herbs, roasted black pepper, and garlic and grilled to perfection, which is served alongside garlic butter, sautéed vegetables and fries. This goes well as a side dish and would be more suited as a starter rather than main course.

Palasha’s desserts menu serves Gajjar Ka Halwa, Moong Dal ka Halwa, Bebinca, Crème Caramel, Gulab Jamun, Fresh Fruit Salad alongside different flavoured ice creams.

The Bebinca known as the emperor of Goan desserts is a layered coconut dessert and the portions served here is very generous. Each layer is well defined and is very tempting to look at.

Meanwhile the Crème Caramel is a custard dessert with a layer of clear caramel sauce which maybe flavoured with vanilla, cinnamon or lemon peel. This dessert literally takes the cake which was creamy, delicious and each spoonful was a delight. Don’t order this one, if you are full. you won’t be able to enjoy this bowl of perfection. This is a go to place if one wants to sit by the beach and enjoy a relaxed lunch or dinner. Enjoy your meal with the sound of waves crashing nearby. It is an experience to be savoured

the poder chronicles By nolan mascarenhas an ode to the poders

nolan Mascarenhas is on a quest to rekindle the spark of Goa’s original bread makers and the centre stage to his endeavour is the Poder

butterflies in the Garden - Prawn and Chorizo inspired farm to sea creation, bye then trump - slow cooked beef with gerkins and ros-to sundowner

Nolan Mascarenhas an award winning photojournalist, writer and blogger, has curated ‘The Poder Chronicles’, which is a simulated effort to take Goan breads and marry them to multi cuisine offerings with a hint of localisation to allow flavours to merge and create something unique and fulfilling. An ode to the old and way forward for the new.

Nolan elaborates on the idea behind The Poder Chronicles. “In my formative years, I chanced upon a quote by Louis Bromfield which said, ‘Bread is the king of the table and all else merely the court that surrounds the king. The countries are the soup, the meat, the vegetables and the salad, but bread is king.’ Growing up in Goa, this was synonymous with most households that asked for their daily bread and rice to oscillate for choice between meals.”

As time passed on, cultural adaptations descended upon Goa and part of the culture slowly and steadily took a backseat. During the lockdown, the fabric of mere human existence was put to the test with many businesses shutting down and some finding it hard to revive as the economy opened slowly.

nolan mascarenhas

While the art of baking bread in the local bakeries was slowly dying, many of our ‘Poders’ (Goan word for bread men); is synonymous with the blue tarpaulin sheet on his basket as he cycles though villages blowing his horn to serve Goan breads, sweets and freshly baked biscuits. Of late, the traditional poders are struggling to make ends meet.

Newer formats of foreign breads and hipster chic trends engulfed many cafés that opened up altering the culinary tapestry of our fair State. While it was well received, many of our classic favourites were thrown into obscurity only to be known generically as ‘Poie’ by folks who visited Goa.

Nolan continues, “Thus, a mission was undertaken one fine day when I traversed the length and breadth of many busy streets to find a multitude of Shawarma and Momo joints overtaking the ethos of what we were used to as street food – our Cutlet Pao. Sure it adds a hue to a vast multi-cultural bonhomie, but what about showcasing the uniqueness of our State in our produce to one and all? Thus came to rise (pun intended) The Poder Chronicles.”

After careful identification and study it’s a simple format of bringing to life Goa’s star products, a multitude and variety of breads locally sourced and produced. What does it do for Goans? It keeps alive tradition, hopefully with backward integration keeps the economy buoyant and last but not least, makes Goan breads as cool as the Italian and French ones such as the ‘Focaccia’, ‘Ciabatta’ and ‘Croissants’ in their own way. Let’s not forget the vast degree of health benefits minus preservatives.

The Plan for ‘The Poder Chronicles’ is as follows

A monthly pop-up is initiated on a rolling calendar with each establishment.

Stage 1 has Nolan along with the establishment of choice identify their local bakeries and through an outreach program initiate economies for the consumption and sale of the Local Goan Bread. This helps them support the local ‘Poder’ and bakeries.

Stage 2 has Nolan and the establishment of choice curating the menu as per textures of the breads. Each one is a different step from the next, so it’s exciting to see how they work out in a global format with hints of local cues.

Stage 3 has partnered establishments become part of a larger academy to pass on recipes and knowledge through the system between each other.

Inspiration comes in various forms. new recipes, new menus and more bread sold to promote Goan culinary culture to locals and tourists alike, thus bringing more of Goa onto the national food map.

“We started off the project with Antares and now the calendar is rolling with new creations and ideation coming in daily for the coming year. Every once a month a new menu of 5 items will be added to the existing list below,” Nolan concludes

PōSRō 21 Style in the times of corona

Revenge shopping proved to be a bonafide phenomenon at PōSRō 2021, the second edition of the fashion and accessory pop-up. Brainchild of Archana Bhobe of SNIP and Kedhar Gawde of Celebrity Locker, both ‘innovateurs’ with solid fashion and lifestyle backgrounds, PōSRō 2021 is the proverbial fresh air that all sartorially inclined people eagerly wait for. This year’s edition featured a very tightly curated mix of young emerging designers like Echké, Chillosophy and Khanijo, rubbing shoulders with stalwarts like Urvashi Kaur.

The setup resembled the chic street boutiques in Bangkok, complete with a Uber cool bar by Goa Brewery’s Eight Finger Eddie. A much surprising sell out, the designers and the promoters are ecstatic with the response and are already planning the next edition

team Posro: rakhee shah, sumeet & archana bhobe, Kedhar Gawde and Hemant thacker

Gaurpriya Pai Kane urvija bhatkuly Gaurav Khanjo urvashi Kaur noela Pereira aparna Khaunte

farida Mallan anisha Hassan neelima Morajkar shubhra shankhwalker Chanda Chowdhury nirvaan thacker

51st edition of international film festival of india held in goa

The 51st edition of International Film Festival of India (IFFI) was held in Goa from 16th to 24th January 2021. The line-up consisted of 50 outstanding films from across the globe. With a total of 8 films, majority of the films in the list were from Germany, followed by France with 6 movies. The line-up also included films from USA, Italy, Greece and Netherlands amongst other countries. During the 9-day festival, extraordinary films by renowned filmmakers from around the globe were screened for movies aficionados. IFFI showcased contemporary international cinema to the audience, for discovering films that thrill, engage and provokes curiosity. IFFI aims at providing a common platform for the cinemas of the world to project the cinematic excellence and the art. Every year IFFI celebrates some of the finest cinematic works and showcases a bouquet of best films from India and around the world. Argentine filmmaker Pablo Cesar headed the 51st IFFI’s international jury panel, while other members were filmmakers PrasannaVithanage (Sri Lanka), Abu Bakr Shawky (Austria), Priyadarshan (India) and Rubaiyat Hossain (Bangladesh). “There was a big opposition when OTT made its initial appearance citing that it will end theatrical releases and shut movie businesses. However, the traditional film industry, theatres and blockbuster movies will continue to stay despite OTT and TV channels being around. They only complement the entertainment business of cinema financially, making it more lucrative. The viewership on OTT is ever increasing at a faster pace which is pegged at 20 per cent now. OTT enables even average and small budget films, which would otherwise end up in cans, to gain viewership across the world. At the same time, creative people of the industry want their films to be watched in theatres,” said G P Vijayakumar, film producer and distributor from Malayalam film industry

actor sudeep inauguates the 51st international film festival of india in Goa Prakash Javadekar, Minister for information & broadcasting

sulakshana and dr Pramod sawant subhash Phaldessai Martina sakova Hadi ali abrar Zeenat aman

swati salgaocar

Panel discussion on ‘transformation for continuity’ at gMa’s Management day function

Goa Management Association celebrated its annual marquee event, Management Day, recently with a panel discussion with gen-next business leaders from Goa. The theme for the discussion was ‘Transformation for Continuity’. Deepak Bandekar, Executive Director, House of Rajaram N

S Bandekar; Swati Salgaocar, Director, Vimson Group; and Aakash Khaunte, Director, Alcon Anil Counto Enterprises spoke on the various aspects of businesses transforming to meet new challenges. They also emphasized the quest of their respective group companies to carry forward the proud legacy of their founders, thereby ensuring continuity. Engaging them in the discussion was editor of Business Goa, Harshvardhan Bhatkuly, who also happens to be the Immediate Past Chairman of Goa Management Association. Chairman of Goa Management Association, Amin Ladak welcomed the gathering and later felicitated the panelists. “It is nice to see gen-next business leaders address us on an issue of great business importance. As an organisation of thought leaders, GMA wishes to reach out to Goa’s corporates,” said Ladak. Nilesh Dessai, Hon Secretary of GMA, proposed the vote of thanks

amin Ladak anil Counto Harshvardhan bhatkuly shivanand salgaocar deepa bandekar aakash Khaunte

anand naik rohan bhandare Mahesh Pai nilesh dessai Pravin Kakode V b Prabhu Verlekar

utpal Parrikar appointed member of National Board of MSME

Utpal Parrikar has been appointed member of the National Board of Micro, Small and Medium Enterprises. Utpal has a BE in Computer Engineering from Padre Conceicao College of Engineering and a M.S. from Michigan State University. He is the founder of Ayuron Medical Systems Pvt Ltd and current owner of Goa Hydraulic, a firm started by his father, late Manohar Parrikar. He is also a partner in Westfield Hydraulics and Pneumatics. The MSME Board examines the factors affecting the promotion and development of micro, small and medium enterprises. The Board also reviews the policies and programs of the central government with respect to facilitating the promotion and development and enhancing the competitiveness of such enterprises and impact on these enterprises

www.businessgoa.in

adv uday bhembre releases new book, Vhadle Ghar

Adv Uday Bhembre has released a new book Vhadle Ghar, based on the 235 years of inquisition by the Portuguese. During the launch, Bhembre stated that people must learn history and should not shy away from facts. He further said that 235 years of inquisition was toughest time in Goa due to which many families had fled out of Goa while some were converted. Bhembre has been a vociferous advocate for the cause of Konkani language. He was awarded the Kullagar Puraskar (1999), Gundu Amonkar Memorial Award (2001), Konkani Bhasha Mandal Patrakarita Puraskar (2008), Bhangrallem Goem Asmitai Puraskar (2014) among others. He has been honoured with the Sahitya Akademi Award in Konkani language for the year 2015. Bhembre was awarded the prestigious award for his play, Karna Parv. He has also been appointed as the Chair Professor of Poet Bakibab Borkar Chair at Goa University

anisha hassan appointed consul of Mexico Rajesh joshi appointed CEO of Atal The Embassy of Mexico has informed Incubation Centre at GIM that Anisha Hassan has been appointed Rajesh Joshi has been appointed CEO as the new Consul of Mexico in Goa. of Atal Incubation Centre, a startup Anisha is a businessperson and has incubator of the Goa Institute of been engaged with the promotion of art Management. A serial entrepreneur and and culture in Goa. The new consulate angel investor, Joshi has two decades will reinforce the Mexican consular of experience in the startup sector. For network already in place, comprising the last two and half years, Joshi as the the consulates in Bengaluru, Chennai, project manager of Big 4 consulting Kolkata, and Mumbai. It will firm, has led project teams on Startup contribute to the promotion of trade Policy and programs for different state and investment and the protection government departments. On his of Mexican nationals, the embassy appointment, Joshi said, “I am privileged to be hired and proud said in a statement. Anisha owns to be selected by GIM. This is an exciting time in the startup Saligao Stories, a gourmet restaurant wherein she has created ecosystem and I firmly believe incubators have a leading role in a welcoming, elegant space that pays homage to global citizens building a cohesive and vibrant startup ecosystem who carry their homes in their hearts Saidutt Redkar shortlisted for EO’s ‘Global Student Entrepreneur Award’

Taleigao-resident Saidutt Jaideep Kamat Redkar has been shortlisted for the Global Student Entrepreneur Award (GSEA) instituted by the Entrepreneur’s Organisation (EO) Goa. Saidutt, who runs a startup to predict and bridge the demand-supply gap. Saidutt hopes to represent the nation at the global level. He was shortlisted by EO’s Goa chapter based on an interview where he outlined the potential that his startup offers. EO-Goa president Anirudh Agrawal and GSEA chair Sunaina Gera were on the jury that selected Redkar.

“My startup Sygence Pvt Ltd has designed a business forecasting model to bridge the gap between demand and supply,” said Saidutt, who is currently pursuing his post graduation in computer science (MS) at the University of Massachusetts, USA.

Entrepreneurs’ Organisation is a global business network for business leaders with a presence across 61 countries

140

1. What kind of business model is BOP?

2. What system of transporting vehicles was started between Kolad and Goa in 1999 by Konkan Railway? 3. What name is given to wines with bubbles produced outside the Champagne region of France? 4. Jamsetji Tata was inspired to start the Indian Institute of Science at Bangalore after meeting this ascetic while sailing to the United States. 5. Which game gets its name from the Latin word for ‘destiny’? 6. What operating system did Ken Thompson of Bell Labs invent in 1969? 7. Which Indian public sector company was the first to float an IPO?

8. What was first patented by Hungarian Lazlo Biro? 9. Identify this economist

answers to bg Quiz 139: 1. forest essentials 2. Parachute 3. babool 4. inMobi 5. Crossword 6. tata 7. indian Merchants’ Chamber 8. Leela 9. rajeev samant of sula Wines