VOLUME 1 • ISSUE 3
Goa's First & Only Food & Hospitality Magazine
APRIL 2022
COVER STORY
PLANET HOLLYWOOD GOA Get Hitched at Goa’s Top Notch Wedding Destination GOA FOODIES
TAAPU- HIDDEN BEACH, GREAT VIEWS, GREAT FOOD AND MORE! IF YOU ARE LOOKING TO INDULGE IN SOME GREAT FOOD ALONG WITH BREATHTAKINGLY BEAUTIFUL VIEWS, TAAPU IS YOUR PLACE TO BE. GOAN SPIRITS
RAHASYA VODKA MIXOLOGISTS ENJOY USING VODKA FOR COCKTAILS BECAUSE OF ITS VERSATILITY THE INCREDIBLE KITCHEN
MULBERRY SPARKLE CURATED BY ANGAD SINGH GANDHI, THIS COCKTAIL RECIPE IS PERFECT TO BEAT THE HEAT THIS SUMMER. IN REVIEW
COPPERLEAF, PANJIM AS FAR AS, COPPERLEAF’S NAME GOES IT HAS ALWAYS BEEN SYNONYMOUS THE AUTHENTIC GOAN THALI GM SPEAKS
RAJEEV KUMAR GENERAL MANAGER, FERN HOTELS & SPA., GOA D
A ET
IL
S IN
SI
WIN
DE
FREE STAYS, FOOD VOUCHERS AND GIFT HAMPERS EVERY WEEK VISIT PAGE 83
CHEF SPEAKS
CHEF PETER FERNANDES CHEF PETER FERNANDES IS THE OWNER OF CHEF PETER’S KITCHEN IN PILERNE
TABLE OF CONTENT
10 EDITORIAL
00
12 THE TEAM 14 INDUSTRY BUZZ KOSHER ORGANIC- MOVING MOUNTAINS TO MAKE WAVES IN THE SEA!
14
00 30
18 TAVERNS OF GOA THE ICON CALLED JOSEPH BAR!
22 COVER STORY PLANET HOLLYWOOD - GET HITCHED AT GOA’S TOP NOTCH WEDDING DESTINATION
30 INCREDIBLE KITCHEN GOAN PORK SORPOTEL
MULBERRY SPARKLE
00 22
32 GOAN FOODIE TAAPU- HIDDEN BEACH, GREAT VIEWS, GREAT FOOD AND MORE!
36 STARTUP NOOK MANधड़न CREATIONS, AN ECLECTIC CULINARY BRAND THAT BOTTLES UP DELICIOUSNESS IN ITS GLASS JARS!
00
40 COCKTAILS AND
CUISINE WITH ADITI WHY DO YOU DRINK ALCOHOL?
32 PAGE 08 |FOOD&HOSPITALITY
36
00
42 GM SPEAKS CANDID CONVERSATIONS WITH RAJEEV KUMAR
46 CHEF SPEAKS CHEF PETER FERNANDES
50 FOOD & HEALTH 5 POSTURES ( ASANA ) TO RELIEVE ACIDITY! 6 FOODS TO KEEP YOUR COOL THIS SUMMER!
58 GOAN SPIRIT RAHASYA VODKA- INDIA-INFUSED IN A BOTTLE!
62 IN REVIEW COPPERLEAF, PANJIM, MORE THAN JUST A GOAN THALI RESTAURANT!
42
14 46
PLEASES THE PALATE BUT LIGHT ON YOUR POCKET! VASUDHAIVA KUTUMBAKAM- MORADIA DOS QUADROS, A PLACE WHERE YOU CAN EXPERIENCE THIS SENTIMENT!
74 TRAVEL TALES ALDONA, ARGUABLY THE MOST BEAUTIFUL VILLAGE IN THE WORLD!
78 HOME CHEF OF THE MONTH THE TAILOR-MADE HOME CHEF!
82 VOCAL FOR GOACAL RELAX SINGH BY THE SEA
58
© All rights are Reserved. Reprinting, publishing whole or part without obtaining the express written permission of editor and publisher is strictly prohibited. All the images unless otherwise indicated are used for illustration purpose only. In case you feel that any image/s or content/s should not be there / needs due credits / having copyrights, you may please immediately inform the same to the editor/publisher in written format, the needful will be done in the following issue. To err is human. Although we take due care while publishing the magazine to ensure it is free of any mistakes, any omissions or errors are entirely unintentional. In case you find any erroneous photographs, language, missing credits or anything else published incorrectly, please feel free to bring it to our notice. We believe in publishing matters that catch our readers' attention and at the same time impart information. We hope all our readers appreciate the content and help us make this publication even better and more useful. Published & Owned by GOA PRISM DIGITAL MEDIA, and Published at FIIRE, Fatorda - Goa. 403602. India. Editor & Publisher: Rajesh Ghadge
PAGE 09 |FOOD&HOSPITALITY
78
EDITORIAL
VASTNESS OF GOA! Goa might be the smallest state of India, but I think
Get ready to explore pocket-friendly eats and pocket-
as a place it is so vast that you cannot contain Goa
friendly stays with our new features and plan your Goa
in any specific category. The vibrance, the culture,
travel on a budget. Unveil a new side of unexplored
the food scene, the nightlife, the quaint side, there
Goa with our travel tales and allow us to take you to
is
places you may not know anything about.
just
so
much
to
Goa
as
an
explorer
there
are
endless opportunities. Remember the taxi guy who picked you up from the Even when it comes to food and hospitality, Goa
airport or the masseur who massaged your feet at the
offers
beach,
such
diverse
options
that
from
budget
meet
these
unsung
heroes
of
the
food
and
hostels to the most luxurious resorts, Goa fulfills the
hospitality industry that bring about so much to your
needs of all kinds of travellers and welcomes them
overall
with open arms alike.
feature. Know more about the taverns of Goa that don’t
travel
experiences
under
our
vocal
for
glocal
merely serve you some drinks, but each tavern has a Food-wise, places,
where
food
we
trucks,
have
numerous
taverns
to
the
street most
food
story of its own to tell and bring you closer to Goa
exotic
because Goa is not just a state, Goa is a feeling, it’s an
restaurants serving the most exotic cuisines, it’s a
emotion and what better way to feel these emotions
paradise for food lovers too.
than exploring these hidden gems.
Going in line with this diversity that Goa offers, we thought of bringing you the taste of this diversity as
From
well
medium
you
a
bigger
and
but definitely a Goa you would like to know more about.
of
And don’t forget to write to me and enlighten me with
Goa and provide options for all kinds of travellers,
the Goa you know and I might not, let’s explore more of
whether on a budget or out there to splurge. It is
Goa together. Happy Reading!
constant
endeavour
cater
to
to
bring
magazine.
bring
many
that
our
we
better version of Goa, a Goa you may or may not know,
features
of
onwards
Thus,
new
the
issue
from this issue onwards, you would get to witness
our
through
this
the
vastness
nothing
but
the
best content for our readers.
ADITI MALHOTRA MANAGING EDITOR
PAGE 10 |FOOD&HOSPITALITY
CONTACT US
THE TEAM Editor in Chief & Publisher Rajesh Ghadge rajesh@rajeshghadge.com
Managing Editor Aditi Malhotra aditi@foodandhospitality.org
Contributors Sunil Malhotra Yashaswini R Laila Fathima
Design & Layouts Creative Concept Media creativeconcetmedia@gmail.com
Photography Intern Armaan Malhotra
Content Writing Intern Sabita Mishra
EDITORIAL OFFICES FOOD & HOSPITALITY MAGAZINE 501"B"Wing , 5th Floor, Sunteck-Kanaka Corporate Park, Patto Plaza, Panaji,Goa-403001 +91 89990 85172 (Rajesh) +91 98116 43530 (Aditi)
SUBSCRIPTIONS & ADVERTISEMENTS 501"B"Wing , 5th Floor, Sunteck-Kanaka Corporate Park, Patto Plaza, Panaji,Goa-403001 +91 9823211925 | info@foodandhospitality.org The Magazine is Published by GOA PRISM DIGITAL MEDIA Editor & Publisher Rajesh Ghadge, 501"B"Wing , 5th Floor, Sunteck-Kanaka Corporate Park, Patto Plaza, Panaji,Goa-403001 RNI - GOAENG/2020/00441 foodandhospitality.incrediblegoa.org
PAGE 12 |FOOD&HOSPITALITY
INDUSTRY BUZZ
MOVING MOUNTAINS TO MAKE WAVES IN THE SEA! by Aditi Malhotra Images - Kosher
KOSHER ORGANIC The organic food industry has been blooming with high
demands.
The
Indian
organic
food
market
stood at a value of USD 849.5 million in 2020. The market is further expected to grow at a CAGR of about 20.5% in the forecast period of 2021 and 2026 to reach a value of about USD 2601 million by 2026.
With a dream to be a part of this growing industry and to bring about a conscious change in what people
eat,
Himalayas,
from
Kosher,
the a
peaks
zero-waste
of
snow-clad
concept
store
carrying the best quality organic products touched the Goan shores some 3 years ago.
PAGE 14 |FOOD&HOSPITALITY
Kosher Organic has been a dream project of
Isodon
Fahad and his wife Bibi Aaidah. Back in 2010
Mushrooms
when
first
products that Kosher as a brand has literally
time, she was astonished by the fresh produce
crossed the mountains of Kashmir and brought
that the locals ate from their kitchen gardens.
to the shores of Goa. With rare and specific
This not just made her more conscious of what
ingredients like Isodon Flower or White Honey,
she was eating, but also inspired her to do
their products speak very high of their quality.
something about it and take the concept of
Mir
fresh
of
products and their purity and thus he chose
a
the pristine forest of Gurez Valley to source his
Bibi
&
was
visiting
organic
audience.
Fahad,
Kashmir
eating
to
although
a
for
the
larger
set
belonging
to
family whose main business was construction,
Flower
has
and
been
Honey,
White
Organic
very
Honey,
Cumin
particular
are
Morel a
about
few
the
morrel mushrooms and other products.
was in sync with his wife’s sentiments and was highly
motivated
produce
of
to
promote
Kashmir
to
the
other
organic
parts
of
the
country and the world. But setting up a concept store in Goa wasn’t possible third
without
partner,
fitness
great
Deepesh
enthusiast
restaurants
the
and
around
support
Sharma, owner
the
a
of
of
their
renowned chains
country.
So,
of
they
brought their dream products to the wonderful state
of
Goa
where
they
opened
their
first
flagship store by the name of Kosher. “Together the three of us are determined to turn kosher into a one of a kind food brand delivering
the
Kashmir
Valley’s
richest
and
finest produce on your table”, says Fahad Mir.
PAGE 15 |FOOD&HOSPITALITY
“We are here to advocate for unadulterated food and products encouraging our consumers to indulge in real, hygienic and natural,” cofounder
Bibi
promote
our
Aaidah, core
says.
belief,
“Our
the
vision
art
of
is
to
healthy
living.” Mir says, “the organic food industry is on the rise
and
with
popularity,
time
but
its
it
has
not
only
gained
demand
has
also
grown.
Several factors are projected to lead to its growth in the future.” In response to the growing global demand for organic
products,
launched
the
completely
brand organic
Kosher
has
markets
in
Srinagar and Goa. “Our products are untreated, unprocessed and unpasteurized.
They
naturally
contain
antibacterial properties, vitamins and healing components
that
are
vital
for
the
human
body,” Mir says. Besides supporting and practising a plasticfree
economy,
natural
Kosher
ecosystem.
also
The
promotes
packaging
an
all-
of
the
products is in reusable glass containers. The brand takes the necessary steps to protect our world
from
green
and
human safe.
interference
The
Kosher
and
keep
industry
is
it
now
catering to the fresh, pure, organic needs of many celebrities across the nation as well as overseas
and
boasts
including
Malaika
of
Arora,
regular Rhea
clientele
Kapoor
and
Ness Wadia amongst others. Kosher is now looking at expanding their wings to other cities as well through a franchisee model so that they can reach out to more and more
people
and
create
awareness
about
conscious eating. You can buy Kosher products online from their website and they deliver all across India. They are soon opening a new store in Porvorim, Goa where you can physically see the products and buy them.
PAGE 16 |FOOD&HOSPITALITY
TAVERNS OF GOA
THE ICON CALLED JOSEPH BAR! by Aditi Malhotra Images - Armaan Malhotra
Fontainhas, the Latin Quarter of Panjim has a charm of its own kind and it is equally popular between locals and tourists alike. With vibrant & colourful houses that are reminiscent of the Portuguese era, hand-painted street walls that depict tales of Goa, and monuments that highlight the rich culture of our state, Fontainhas in itself is a work of art. PAGE 18 |FOOD&HOSPITALITY
There is one more thing that sets Fontainhas apart,
it
is
the
tiniest
possible
bars
and
restaurants that you would come across. And yet it is the growing popularity of these old restaurants have
and
earned
tourist
spot
taverns
a
that
reputation
that
people
some
of
from
of
them
becoming near
and
a far
come to visit. When talking of Taverns, Joseph Bar is indeed one of the most iconic taverns of Goa and in fact, Joseph Bar alone has been responsible for putting itself as well as other taverns on a global map. It is an intimate, rustic, and very raw kind of bar with minimal seating space that you might end
up
stranger
sharing who
the
I
am
space sure
with
could
a
complete
become
your
best buddy a few drinks down the road. More often than not, you would find people standing around
corners
with
a
drink
in
their
hands,
spilling over to putting up some stools on the road, or just patiently waiting for their turns in their cars. The interiors of Joseph Bar might remind you of some
old-time
cowboy
movies
on
one
side,
while one of the rooms displays some antique clock
collection
since
it
was
a
clock
shop
before the bar was set up. One
of
the
key
USPs
of
Joseph
Bar
is
its
friendly and warm set of people who always greet you with the widest possible style and make you feel at home the moment you enter. Joseph Bar is popularly known as the house of Tambde Rosa, a drink made with Kokum, Rose, and Feni, which is definitely a must-try. Other than beers
this, and
the
bar
Gundu,
is
famous
the
for
barman.
its
crafted
Gundu
is
a
delightful person and a very efficient one too.
PAGE 19 |FOOD&HOSPITALITY
If you are a regular, he will remember your
The place is not very big on the food menu,
favorite drink and get it for you ASAP, if you
and
are visiting after long even then he tends to
supplied by local home chefs in the area. But
remember you by face and very cordially put
these items surely make for an apt snack to go
you at ease.
along with your drinks.
Old classics and jazz music fill up the air on
The menu is extremely pocket friendly and will
most
not burn any holes in your pocket, so gather
evenings
and
it
is
a
place
where
you
most
of
the
things
served
there
are
would find locals retiring for a relaxed drink
your
after
discussing
Susegad culture in the most authentic way at
anything and everything under the sun. It is
Joseph Bar. It hasn’t won so many awards and
also
accolades for nothing, it surely is worth your
a
a
hard
place
day
at
where
work
you
and
would
find
tourists
from other cities across the world flocking to experience
this
old-world
charm
that
gang
of
friends
and
experience
Goan
while.
is
unmatched.
The place is not ideal for a family outing but a great getaway for a gang of friends whether boys or girls. The Joseph Bar to put it simply is an icon. Highly recommended for a visit.
PAGE 20 |FOOD&HOSPITALITY
COVER STORY
PLANET HOLLYWOOD GOA
Spread across many verdant acres of land on Utorda beach in South Goa, the Planet Hollywood
Beach
Resort
is
one
of
Goa’s
top wedding destinations. This is their first property outside of Las Vegas. Situated in Goa, it is also the first property in India and Asia
under
this
brand.
The
Planet
Hollywood Beach Resort, Goa is owned by the JMJ group, currently headed by Sachiin
GET HITCHED AT GOA’S TOP NOTCH WEDDING DESTINATION
Joshi, a well-known name in business and Bollywood popular
in
India.
name
in
This
Internationally
hospitality
came
into
existence when Robert Earl, who owns this brand and Sachiin Joshi merged their vision
By Rajesh Ghadge Images by Planet Hollywood
to
provide
a
world
class
experience
of
hospitality in Goa. Interestingly, unlike the Planet Hollywood Las Vegas, this property is a family resort that is also pet-friendly,
COVER STORY
an increasingly important attribute when it comes
to
choosing
family vacation.
PAGE 22 |FOOD&HOSPITALITY
a
destination
for
a
The size of this property is perfect for weddings and guests can do a total buyout we are also one of the largest properties in Goa with 12 acres of land. At Indian weddings, there are many elderly guests and they never have complained about walking on the land spread across as we ensure guest's convenience in every aspect.” The Goa property has created enough of a stir
“We come under the five-star plus category of
with its positive impact that in the next few
hotels. We are at par with any International
properties
five-star luxury hotel in the staff quality and
of
Planet
Hollywood
in
Mexico,
Cambodia, and Costa Rica, the Goa model
service approach.”
has been replicated, a fact proudly confirmed
Due to this, the positioning of the hotel has
by
been
Anand
Planet
Chatterjee,
Hollywood
General
extremely
successful
as
the
guests
and
realise that they get more bang for their buck!
Ventures.
“We
“We offer something that any luxurious five-
have been in operation since about eight years
star property would do but at a reasonable
and
have
price,” said Mr. Chatterjee adding that positive
captured a big chunk of the market share in
feedback from his guests on the various online
the hospitality sector of Goa,” He also states
platforms is what makes him feel good.
that
I
Director
can
Planet
of
Viiking
confidently
Hollywood
Resort,
of
Goa
Executive
Beach
Manager
say
Goa
that
we
comes
neither
under a luxury hotel nor just a five-star hotel.
PAGE 23 |FOOD&HOSPITALITY
“When the guest writes positive feedback on
They
the online and social media platforms saying
Dentistry,
they were pleasantly surprised with the quality
Nutrition through collaboration with some well-
of rooms and service, it makes me feel that is
known Doctors specialized in this field.
the key to the success of this property.”
Planet Hollywood Beach Resort, Goa has also
The Rooms and Amenities
taken
The Planet Hollywood Beach Resort, Goa has
Friendliness.
115 rooms and additional 3 sea-facing chalets
Electrification of the transport sector and to
situated on the seashore which comes under
encourage
the
transportation, they have now installed an EV
ecologically
most
luxurious
sensitive
zone
sea-facing
and
are
the
accommodations
also
provide Medical
another
services Aesthetics
big
step
They
this
greatly
form
aThe
Villa
challenging
rooms,
a
kitchen
with
Clinical
Eco-
support
the
Eco-friendly
(Electric Vehicle) charging station for guests.
Hollywood also has a 3-Bedroom Presidential living
and
of
In the Shadow of the Pandemic
large
Cosmetic
towards
available in the entire state of Goa. Planet
with
like
pandemic
was
phases
one
that
of
every
the
hotel
most
had
to
butler service available. The other category of
face and Planet Hollywood did not escape the
rooms offer a pool view or garden view which
gloom either. “We didn’t lay off any of our staff
is equally mesmerizing. “We have a couple of
during the pandemic, instead we adjusted the
partial sea view rooms and we also have the
remuneration and working hours according to
one-bedroom suites” adds Mr. Chatterjee. The
the needs.” Mr. Chatterjee added, “Except for
cost
a couple of days when we had no guests, we
of
the
rooms
starts
with
the
base
category superior garden view rooms which is
did
in the range of ten to fifteen thousand per
never had to close down the hotel completely.
night.
Instead, we worked very closely with the State
Planet Hollywood Beach Resort boasts three
Government and transformed the entire hotel
excellent restaurants, Poseidon's Cove which is
into a luxury quarantine facility for travellers
a beach grill, a pool-facing restaurant called
coming down to Goa during the Covid times.”
Fame which is an Asian and Western resto-
He also disclosed how working closely with the
lounge, and Planet Dailies, an all-day dining
state government, Planet Hollywood managed
restaurant
to provide food to around 1200 to 1500 people
with
arrangement.
“For
an
alfresco
guests
who
seating
want
room
have
daily
days
which
that
were
included
not
great
breakfast,
but
lunch,
we
and
service, we don't just push in a trolley of food
dinner, during the first lockdown. “We did it for
but we create a memorable dining experience
over 6 months, we also donated the oxygen
inside the room itself that they will cherish,” he
concentrator to GMC and provided the entire
says with pride in the hospitality standards of
air-conditioning
the property. Planet Hollywood Beach Resort,
(Covid Ward). In fact, many of our employees
Goa
can
were later felicitated by the Chief Minister of
theatre-
Goa. So, through some tough times, we also
largest
had moments that gave us pride and hope” he
also
has
accommodate style
seating.
a up
“We
large to
300
have
Ballroom guests one
of
that in
the
pools in Goa, and we also provide the service of Spa and Ayurveda Treatments,” adds Mr. Chatterjee.
PAGE 24 2 |FOOD&HOSPITALITY
adds.
of
the
new
ward
at
GMC
The Bollywood Connection The
Planet
Hollywood
“Besides the five stars, we have also entered
Resort
Goa
was
into the 4 star plus segment of hotels with the
launched in the year 2015 in the presence of
branding
some well-known Bollywood celebrities such as
property situated in the Hiranandani at Powai,
Shah Rukh Khan & Gauri Khan, Chunky Pandey
with these two brands and assets we will have
&
the base of 4 hotels in five star plus segment
Bhavna
Pandey,
Varun
Dhawan,
Anusha
Dandekar, Sophia, and Ashish Chaudhary, Dino
of
“Beatle”
which
is
a
boutique
and one hotel in Budget 4 star plus segment.”
Mourya, Daboo and Manisha Ratnani, Sohail Khan, R Madhavan, Pratik Babbar, Kirti Sanon, Genelia
and
Ritesh
Deshmukh
and
Nilam
Kothari. According to Mr. Chatterjee, the star celebrity presence at the launch was a result of owner Sachiin Joshi’s close connection to Bollywood. “Mr. Sachiin Joshi himself is a celebrity and an actor who worked in many films in Bollywood and Tollywood and he is close to a number of actors
and
members
of
the
film
fraternity,”
adding that Mr. Robert Earl and Sachiin Joshi both
are
connected
Bollywood
respectively
reason
for
a
shared
to
Hollywood
and
that
vision.
is
“Most
and
also of
a
the
celebrities who stay here frequently are friends and though Hollywood or Bollywood as a name may be a reason they choose this property, it is also because of the close camaraderie they share
with
the
owners.
Hence
celebrity
spotting is common on our premises”, he says with a smile.
The Expansion Plans Speaking about the expansion plans of Planet Hollywood brand in India under the flagship of Mr. Sachiin Joshi. Mr. Chatterjee says “We are now expanding the Planet Hollywood Base in India,” adding that they are opening a second Planet
Hollywood
in
India
/
Asia
at
Hiranandani Estates situated in Thane suburbs in Mumbai and it will be followed by the Hotels in Delhi, and Jaipur.
PAGE 25 |FOOD&HOSPITALITY
According
to
him,
there
are
also
plans
of
The Top Wedding Destination in Goa
entering the management sector with taking
The Planet Hollywood Beach Resorts, Goa is
over the properties in various cities under the
invariably a top-notch wedding destination in
brand management of Viiking Ventures. “We
Goa for big fat Indian weddings. “Weddings is
are
of
one of the largest revenue streams in Goa for
with
the hospitality industry, second only to MICE
then
(Meetings, Incentives, Conferences, and Events
that
or Exhibitions). It is our top priority and hence
also
opening
management other
keen
perhaps the
and
go
real
up
avenues
operations estate
public,”
Viiking
the
he
owners
informs, be
adding
we made sure that weddings remain our strong
management company than the asset owners
source of revenue,” said Mr. Chatterjee adding
in the future, “That is the way forward we are
that
the
trying
that
segment.
position
will
and
a
to
Ventures
contract
ourselves
more
with
the
of
strong
property
“The
doing size
of
property
is
total
powered by Planet Hollywood Beach Resort,
largest properties in Goa with 12 acres of land.
Goa which is an outstation catering service
In
provided
to
guests and they never have complained about
location
PAN
Classic
Western,
Goan,
in
Goa
They
offer
a
India.
desserts
Japanese, and
range
South
mixology
or
with
any of
Indian, quality
presentation, impeccable service and value for money.
PAGE 26 |FOOD&HOSPITALITY
Indian
walking
and
we
weddings
on
the
are
there
land
guests
in
One more special offering is "Fame Creations"
buyout
and
this
well
perfect
events
weddings
extremely
sales and revenue network.”
large
for
is
also
are
spread
can
one
many
across
do
of
a
the
elderly
as
ensure guests convenience in every aspect.”
we
The Pet-Friendly Hotel The
Planet
Hollywood
Poseidon's Cove Beach
Resort,
Goa
is
Poseidon's
Cove
is
a
luxury
beach
grill
one of the first properties in Goa to start the
restaurant located at Planet Hollywood Beach
Pet-Friendly
concept
which
Resort,
means
guests
hotels
seafood, meats, and vegetarian meals along
with
that
their
pets
of
the
can
for
walk
into
it
serves
the
choicest
required. “There are many hotels who followed
food tastes best with a side of sea breeze -
suit later on, but we were the first hotel to start
'Poseidon's Cove is the chic new addition to
the
Planet Hollywood Beach Resort, Goa's culinary
Anand
adding
that
this
in
permission
and
with handcrafted cocktails. It is believed that
concept
no
the
Goa
is
Pet-Friendly
which
property,
Goa,”
move
said
was
so
Mr. well
offering.
timed to meet such a demand, that their hotel
Poseidon's
is
approach
known
as
Pet-Friendly
Hotel
now
in
the
Cove's to
relaxed
dining
combines
the
at least one guest staying in the hotel with
views. You can sit here and enjoy the waves
their pets. This all started with the love and
over
compassion towards animals, environment, and
evening with specialty dishes prepared by the
society at large. We also look after the stray
Chef.
dogs around the beach and neighbourhood,
dinner and accessible via the resort premises
we have sterilised them so that they don’t rise
or the beach directly.
in
population.
commercial
We
angle
don't but
a
do
this
humane
from
any
one
that
signature
restaurant
breathtaking
best
seasonal
The
with
cheerful
market. “In 365 days of the year, daily we have
their
produce
and
cocktails
is
open
or
for
ocean
spend
lunch
an
and
reflects our brand's belief and value system.”
PAGE 27 |FOOD&HOSPITALITY
Fame Fame is situated near the pool and it is a hot spot Resto Lounge featuring the Western and Asian
Cuisine.
The
Lounge
area
is
recommended as a perfect place for spending time with your loved ones. It is open for lunch and its eclectic music and lounge area is a perfect place for an evening outing. There is a variety of choices on the food menu starting
from
a
Platter
of
Grilled
Seafood,
Choice of Meat Cuts and Fresh Vegetables, along with Asian Stir-Fries. All the ingredients and vegetables are handpicked by the Chef from the Hotel Garden. This place serves right from delicious Japanese nigiri to Thai curry, sashimi, and teppanyaki to bento lunch. There is also an option of a wide selection of wines from various geographical spheres.
Planet Dailies One
of
the
property
most
as
famous
most
of
locations
the
guests
in
the
prefer
savouring the multi-cuisine dining here in this restaurant.
The
buffet
in
this
restaurant
features international cuisine such as Far East Asian, and Indian over breakfast, lunch, and dinner
and
restaurant.
this This
is
a
focal
restaurant
point also
of
this
has
an
interactive kitchen for the guests to experience the food making. Besides
the
buffet
lunch
and
dinner,
this
restaurant also serves an Ala Carte Menu such as fresh garden salads, gourmet sandwiches, wraps,
and
local
curries.
The
restaurant's
al
fresco dining is a great place to enjoy a late breakfast
or
a
laid-back
lunch
over
fruit
cocktails.
PAGE 28 |FOOD&HOSPITALITY
PAGE 25 |FOOD&HOSPITALITY
INCREDIBLE KITCHEN
GOAN PORK SORPOTEL
1 servings
10 minutes
By Chef Peter
Chef Peter is an award-winning chef whose dream is to put authentic Goan food on a global map. Here he is sharing one of his most celebrated recipes of the Goan Pork Sorpotel.
Ingredients
1. One kg pork 2. 12 red chillies 3. Pinch of cumin 4. 4 green Chili’s 5. 6 cloves 6. 2 onions 7. One-inch ginger next time 8. 1 pod of garlic 9. 50 grams tamarind 10. 60 mill of vinegar
PAGE 30 |FOOD&HOSPITALITY
Method 1. Boil the pork and cut it into small pieces. 2. Keep the stock aside. 3. Fry the meat a little. 4. Grind the red chillies, cumin, cloves, ginger, garlic and tamarind to a fine paste.
5. Cut onions and slit the green chillies and fry them in leftover oil.
6. Add the ground masala and the stock and bring to a boil. 7. Add the meat and allow to cook. 8. Serve hot after 3 days. 9. Add more vinegar if required.
INCREDIBLE KITCHEN
MULBERRY SPARKLE
1 servings
10 minutes
By Angad Singh Gandhi
The fruity notes of the 12-Year-Old expression find the perfect partner in handpicked Figs from Gujarat. A fig puree complements the sweetness of the malt, and the splash of ginger juice gives it a spicy zing. A twist of lime juice makes for a surprising citrus finish. A mention in the Old Testament. Believed to be the first domesticated crop ever. Extolled for its restorative powers. The fig has surely stood the test of time.
Method
Ingredients 60 ml Glenfiddich 12 Year Old
1. In a goblet glass pour the Glenfiddich 12, Figs Puree, reduced
20 ml Gujarat Figs Puree
apple juice, ginger juice, aromatic bitters and lime juice and
30ml Reduced Apple Juice
mix well
5ml Ginger Juice
2. Fill with ice and top with Tonic water
1 drop of Aromatic Bitters
3. Garnish with dried figs in a skewer
10ml Lime Juice 60ml Tonic Water
Curated by Angad Singh Gandhi, Glenfiddich India brand ambassador, this cocktail recipe is perfect to beat the heat this summer.
PAGE 31 |FOOD&HOSPITALITY
GOAN FOODIE
TAAPU HIDDEN BEACH, GREAT VIEWS, GREAT FOOD AND MORE! By Armaan Malhotra Images by Armaan Malhotra
If you are looking to indulge in some
great
food
along
with
breathtakingly beautiful views, Taapu is your place to be.
PAGE 32 |FOOD&HOSPITALITY
Taapu is almost like a hidden patch of beach
The ambience of Taapu is just like a typical
that isn’t very easily visible or accessible. You
beach
have to trek on narrow paths and uneven dirt
mesmerising
tracks
to
shack.
views
on
reach the
there.
way
are
Despite
the
something
trek,
you
the
would
shack,
but
than
the
that
of
views a
are
regular
more beach
Since it's not a full-fledged beach, but just a
stop by to click and once you reach Taapu, it
patch
will be all so worth your while.
uninterrupted views and privacy is unmatched.
Now let me tell you the most unbelievable part,
Coming to food, the menu has a selection of
this
in
Indian as well as global cuisine and more like
Baga. Can you imagine such a quiet place in
there is something for everyone. The items that
the ever hustling-bustling Baga, but yes, Taapu
I tried include:
hidden,
serene
and
tranquil
place
is
of
it,
the
access
to
the
beach,
is like an oasis in the desert, a calm in the chaos that you would love to experience.
PAGE 33 |FOOD&HOSPITALITY
1.
Corn
regular
and
Cheese
cheese
balls
Ballsthat
These
you
get
were
the
anywhere
nothing special though they tasted good so I would rate it 4/5 2. Chicken pasta in pink sauce- Chicken pasta in pink sauce was something that you must try whenever
you
visit
Taapu.
The
sauce
was
literally amazing and out of the world, it was one of my favourite dishes there and I would give it a solid 5 out of 5. 3. Cumin Chicken Skewers- Absolutely loved it, the chicken was so tender that it was leaving the stick it had a perfect balance of flavours, definitely a must-try and a 5/5 4. Butter Garlic Prawns- Butter garlic prawns were cooked to perfection and bursting with flavour, yet another must-try dish. Although a bit high on price, a visit to Taapu should
surely
be
on
your
list.
The
view,
the
ambience, the food, drinks and service make up for that little hole in your pocket.
PAGE 34 |FOOD&HOSPITALITY
STARTUP NOOK
By Laila Fathima Images By Bhawna Sood Kumar
The range of tastes that tempts your palate is
A Himalayan
drool-worthy. From sugar-free Peanut Butter, Sundried tomatoes in olive oil, Pesto Sauce,
Legacy you can
Sushi ginger to Kinnu and Orange Marmalade and
Jamun,
Mulberry,
Apple
and
Strawberry
preserves. My mind reeled from imagining the
enjoy in Goa!
bursts
of
flavours
on
my
tongue
as
these
names smoothly rolled off hers! And she wasn't done enlightening me with the From cool winds whistling among the deodars
sheer
of Shimla to the summery breeze swaying the
natural
palm fronds in Goa, it has been quite a journey
concoctions created by her mother are some
for Bhawna Sood Kumar, owner of Man
धड़न
variety
uniquely
on
remedy
herbed
offer
for
yet.
As
indigestion
salts
and
a
sure
and
masala
shot
nausea,
salts
too.
Creations, an eclectic culinary brand that
Some in a super hot variety with names like
bottles up deliciousness in its glass jars!
'High Voltage Chamba Chukh!
PAGE 36 |FOOD&HOSPITALITY
The delightfully unusual monikers continue in Man
धड़न
range
of
pickles.
Fiddlehead
Fern
pickle anyone? Or take a pick of her popular pickles like Hill Lime, Oil-Free, Raw Turmeric n Chilli, Chicken, Mushroom, multiple varieties of mango
pickles
and
more
uniquely
flavoured
smokey pickles. By now thoroughly bowled over by the palatepleasing menu of dips, preserves, chutneys and pickles, I wondered how this saga began for someone who started out, in her own words “ as a mountain girl at heart and then became a gypsy by choice as a wife of a senior doctor in the Indian Army." Interestingly Bhawna's foray into food started out
as
something
else
altogether.
She
narrates, “I painted some Buddha statuettes, lanterns,
diyas
etc
as
gifts
for
family
and
friends and was still left with a sizable amount of them. Diwali was around the corner so I participated
in
a
pop-up
market
and
the
appreciation received was overwhelming”. Wanting to take part in more such events but having
a
culinary
bent
bottled
a
few
of
jars
of
mind,
Bhawna
and
chutneys
pickles
inspired by my mother’s recipes and some of her
own
experiments
in
the
kitchen,
thus
creating a few new flavours that were hitherto unavailable. The response at pop-ups and flea markets was once again encouraging. And that is how Man
धड़न
was born. The quaint
name also has a sweet story behind it. “When my daughter was a little girl she would insist on saying “Man actual
धड़न
hindi
which
or manndharhan “and not the
word
means
“
मनगढ़त
something
or
mannghadat
made-up,
or
concocted out of imagination. Even after she grew
up
she
would
insist
on
using
the
mispronounced word when she actually meant
मनगढ़त !
PAGE 37 |FOOD&HOSPITALITY
So I named my brand after a little piece of my
She also financially supports a friend's effort in
daughter’s childhood and this way introduced
Chandigarh
the world to a nostalgic made-up name about
while here in Goa she prepares a big vat of
something made up!” she smiles fondly at the
food everyday for hungry stray dogs and cows.
memory.
She also reaches out in any way she can to
She
is
also
brands are truly Man
quick
to
add
that
her
धड़न, a bit made up out of
with
rescue
animals
displaced
imagination and nostalgia about her mountain
floods
besides
days,
her
events. Suitably impressed by both the woman
Himalayan
and her brand, as a parting query I ask about
category
incidentally
of
products
explains
is
why
called
Legacy. I
natural
and
those
which
by
dogs
sponsoring
calamities
gifts
at
like
deserving
her future plans.
discovered
to
my
delight,
that
Bhawna’s
“ Right now I do send products outside Goa
offerings are healthy without compromising on
too as Man
taste.
“Who
preserves
says
cannot
pickles, be
dips,
healthy
धड़न
always was and is a pan India
and
fruit
dream. Currently, I'm focusing on Goa more as
It's
what
I also plan on opening a restaurant not far in
too?
goes into it that counts” she asserts firmly.
the future with the help of my family who has
Her savoury products contain only Himalayan
been extremely supportive and without whom I
Pink Salt and no refined salt is used in any of
couldn't
the
acknowledges.
products.
The
sugar-free
items
have
have
made
it
this
far”,
धड़न has more than 70 products and you
organic honey and most of the other products
Man
have
can order from Bhawna who operates from
jaggery
in
them.
No
artificial
colours,
essence or preservatives are used in any of the
Panjim. Call/WhatsApp on 9370527324 &
products.
9733362000 or email at
When she revealed that she also dabbles in
mandharhancreations@gmail.com and
products
Follow on
made
immediately! Creame which palate.
On
and
are
with her
non
spirits, menu
Creame
customised
Infused
Vodka,
mine
are
Cointreau,
Coffee
according Rum
and
lifted
liqueurs to
Goa’s
very
boozy and likely to be a hit at any party.
धड़न
be
does
thankful
for,
Bhawna
and so much to not
forget
to
give back. Devastated by losing her father to cancer
Bhawna
decided
to
help
http://Instagram.com/Man_dharhan https://www.facebook.com/Mandharhan/
your
own local tipple, Uraak, all sound delightfully
With the popularity of Man
To Get Featured In Goa's First and Only
Food & Hospitality Magazine
others
affected by this disease too.
Get in Touch with us on
“ I regularly donate part of my proceeds of Man
धड़न
called
to the canteen of a cancer hospital
Almighty
Blessings
based
in
Shimla
where they provide free meals to patients and their attendants.”
PAGE 38 |FOOD&HOSPITALITY
she
info@foodandhospitality.org Rajesh - 89990 85172 Aditi - 98116 43530
COCKTAILS AND CUISINE WITH ADITI
WHY DO YOU DRINK ALCOHOL? By Aditi Malhotra Images - Canva
Have you ever wondered why people actually drink? Do they actually enjoy the bitter taste of alcohol? Is the high they get after drinking? Or just a social reason?
PAGE 40 |FOOD&HOSPITALITY
A lot of scientific studies and research have
5. Environment
been
when
conducted
to
understand
this
reason,
watching
Alcohol
TV
cravings
shows,
seeing
alcohol. In contrast, financial influences, such
due
as taxes, make drinking less attractive. It has
the
following
reasons.
Read
media
at
at, studies do suggest that people usually drink of
other
ads
events,
one
watching
increase
although no real conclusions have been arrived
to
and
-
about
along and tell me which one is yours?
been proven that simply increasing the price of
1. Social Norm
an alcoholic beverage by 10 per cent reduces
- Did you just start drinking
because of the social norm, attending parties
alcohol consumption by 7 per cent.
and events? It is one of the most common ways
6. Accessibility
for
To
There are a lot of alcoholic drinks to choose
at
from which are easily accessible. Those who
the party is holding a wine glass doesn’t go
may not like hard drinks often settle for easy
down too well with a lot of people and thus
drinks like beer or vodka because it is both
they give into holding one themselves.
easily available and common. Drinking alcohol
2. Peer Pressure
is also a very regular habit among adults in
people
stand
to
get
into
empty-handed
a
drinking
when
habit.
everyone
else
- Did your friends forcibly
make you gulp down that first beer and then
most
there was no looking back? A lot of youngsters
follow the footsteps of their adults. Alcohol is
give into drinking because they are introduced
also readily available in most supermarkets.
to alcohol as a result of peer pressure. Usually,
7. As an Act of Rebellion - Some people drink
it
alcohol to be a rebel. They don’t want to be
happens
with
people
during
school
and
families
- This is a very simple reason.
and
thus
the
youngsters
just
colleges days or when they start working.
bound by rules and think it’s just cool to drink.
3. Past Experiences
This is often seen amongst youngsters as an
- It is said that people
tend to go back to drinking if they tried and
adolescent factor.
liked the overall experience. Whether it was
8. For Fun
the taste of the drink or the high feeling one
common cause to settle for alcohol as a resort,
gets,
happiness is equally a factor. People drink just
past
experiences
tend
to
influence
a
-
As
much
as
depression
is
a
person’s drinking habits. In fact, if a person has
to enjoy, have fun and celebrate.
had a negative past experience, it could lead
So what was your reason to choose to drink,
to him not considering drinking at all in the
do you recall? And do you know, getting some
future.
clarity
4. Stress
- Known to remove and ease out
temporary anxiety, a lot of people give into drinking
because
of
stress
or
depression.
on
the
actual
reason
you
started
drinking could help you quit alcohol? So think wisely, and drink responsibly.
It
definitely does not cure any depression, but it is one of the most common excuses for people to take up drinking.
PAGE 41 |FOOD&HOSPITALITY
GM SPEAKS
SERVICE WITH A SMILE! RAJEEV KUMAR
PAGE 42 |FOOD&HOSPITALITY
GM SPEAKS Rajeev Kumar comes from the land of industrial revolutions in India but chose to settle with his family in the land of Sun, Sand & Surf and seek a career here. After finishing his studies in Hotel Management from Rourkela, Orissa, in 2020 he landed in Goa, the hub of the hospitality industry in India and has been here ever since scaling new heights in his chosen career. I met Rajeev to find out more about his journey. Below are the excerpts of the interview.
I believe that there is a tremendous scope of growth in this state in the hospitality industry in the near future and I am looking forward to continuing my services in this awesome state for good. This is my home now. By Rajesh Ghadge Images by Fern Kadamba
Rajeev Ji, please tell us more about your journey into the Hospitality Industry of Goa. “I
belong
industrial
to
Jamshedpur,
revolution
in
the India
city
of
and
the
How did you land in the Hospitality Industry and what has been your inspiration behind this?
after
Upon the completion of my college, my father
completing my BBA in Hotel Management from
advised
Rourkela in Orissa I moved down to Goa “in
course and soon I realised that is something
search
meant for me and I have to take my career
of
a
long-term
career.
Later
on,
I
me
to
join
the
completed my MBA in Hospitality Management
forward in this industry.
through
Today
distance
learning
from
the
Indian
School of Management Studies, Mumbai. My
professional
journey
began
in
the
when
I
look
Hotel
back
I
Management
feel
gratitude
towards my father for guiding me to choose year
this field as my career path and I am sure that
2000 after I joined the Majorda Beach Resort,
nothing would have made me happier than this
situated in south Goa as a trainee supervisor,
industry has.
moved to Haathi Mahal as a Junior Manager.
Rajeev Ji, You have helped many brands to set up and scale in this segment.
The
I feel very proud and honoured when I get such
and from thereafter completing my training I
journey
continued
as
I
explored
more
properties for growth prospects in India and
positive
abroad till finally, I landed at Fern Hotels and
associates. I am the master of my field and as
Resorts as a General Manager and since then I
a
have been here for the past 5 years.
opportunity to work with many brands in their
Food
remarks
&
from
Beverage
my
colleagues
professional
I
had
and
an
PAGE 43 |FOOD&HOSPITALITY
pre-opening
stage
and
set
up
the
Food
&
Goa Hospitality is the best, and due to this, I
Beverage outlets, department, and whole unit.
came back to Goa from wherever I went in a
I
search of lucrative change.
surely
want
to
include
Royal
Resorts
Units
of
popular
Club
name
some
-
Haathi
Mahindra
restaurant
of
Bay
them
which
Mahal,
Many
Holiday
15,
a
and
part
of
the
Aqua
Resorts & Spa is amongst the few to name.
What are the challenges that you faced in your journey and how did you tackle them?
Here, I would like to share that still there is a huge
scope
for
improvement
in
the
tourism
sector of Goa and if things work as desired, Goa can become the best holiday destination in the world.
does
Fern Kadamba Comes Under Boutique Hotel Segment, According to you, is it an Advantage or Disadvantage?
not? I was new to the Industry and our field,
Each type of property has its pros and cons
may look very glamourized from the outside
and
but it has a very hectic schedule and stressful
compared to the large one. On the one side,
scenarios all the time.
we
However, I am grateful to my mentor Mr. Sunil
occupancy rate but at the same, we feel sad
Mittal who guided me and taught me the tricks
when we have to refuse many of our repeated
of the trade, and prepared me to face the
clients due to the unavailability of the rooms. It
challenges and attain growth through that.
leaves a bad taste with guests when we say
At the beginning of my career, I had to face some
major
challenges,
but
then
who
I have known you for a long time but have never seen you stressed out anytime regardless of challenges, you always keep smiling. How do you manage to do this? Is there any special course you have done in this or it just comes naturally to you? Tell us more about this.
managing
are
doing
a
small
property
exceptionally
is
well
easier
with
our
“NO” during their future booking. Also afraid to lose the large size of business which has more benefits in terms of source of income.
We have also seen many celebrities visiting your hotel, how does it help in PR and Business? Fern Hotels and Resorts is highly recognized
As I mentioned earlier, my initial journey was
amongst corporate clients. We have 88 hotels
filled with lots of stress but as time passed I
across the country and overseas and besides
learned
the unit sales, we have 9 regional sales offices
to
efficiently.
deal
with
Maturity
the
comes
situation with
more
experience
in different locations in India.
and naturally, it helps in gaining patience to
Our presence is very strong in Metros as well
deal
cool
as in 2nd-tier cities. Our business comes from
mind. According to me, thoughtful decisions
various channels and sources and according to
are much more beneficial for the self as well
me, word of mouth publicity gets more than
as for the organisation.
half our job done. Every happy guest refers us
with
any
kind
of
situation
with
a
You have seen the Hospitality Industry across the world, what is your opinion on Goa’s Hospitality Industry?
to their contact and references and that works very well for us.
As far as my knowledge and experience go, I
According to you, what is the USP of your Property?
have seen the hospitality industry across the
The Fern Kadamba comes under the upscale
country and overseas and I have found that
5-star business hotels segment having all the
PAGE 44 |FOOD&HOSPITALITY
modern facilities and situated in the heritage
We
centre
capacities
of
Goa.
appointed
rooms
Our
hotel
along
with
has
48
various
well-
options
have
meeting besides
rooms the
with
hall
and
different open-air
Poolside lawn for large Banqueting or events.
for Banqueting and Multi-cuisine dining.
Easy
access
to
the
property
and
massive
We are also one of the Eco-Sensitive hotels
parking facilities attract guests to us for their
striving hard to adhere to the go green factor
events.
makes our property special among others. The
Finally, tell us about your plans and career in Goa
hotel also has other facilities such as Spa &
As I told you earlier that Goa has been my all-
Salon,
time favourite place and that is why I have
and
our
state-of-the-art
Squash
Court,
3
recreation
Layered
facilities
Swimming
Pool, and the Largest Gymnasium setup.
Tell us more about your Banqueting facilities and how it is Positioned?
settled
down
here
with
my
family.
I
believe
that there is a tremendous scope of growth in this state in the hospitality industry in the near
We have multiple options when it comes to the
future and I am looking forward to continuing
Banqueting facility and we can cater from 10
my services in this awesome state for good.
pax to 400 pax for any social and corporate
This is my home now.
requirements.
CHEF SPEAKS
CHEF PETER FERNANDES
KEEPING THE TRADITIONAL GOAN FOOD ALIVE! Chef
Chef PETER Fernandes the owner of Peter's Kitchen at Pilerne
Peter
needs
no
introduction.
Anyone
who
values
authentic Goan food either has tasted chef Peter’s food or has heard about the fact that his place is the best to do so. Winner
of
many
awards
and
accolades,
this
man
who
By Aditi Malhotra
started his journey as a kitchen helper has come a long long
Images by: Chef Peter
way, but at heart he was, is and will always remain a true chef.
PAGE46 |FOOD&HOSPITALITY
PAGE 47 |FOOD&HOSPITALITY
Tell us something about your journey. joined O’ Coqueiro. I started from scratch and
How do you control the quality and consistency of dishes to ensure customer satisfaction?
worked as a kitchen helper at first. Within 6
I make limited quantities and use only fresh
months I was promoted to an assistant cook
ingredients
and then in 1989, I was made the head chef. I
maintained.
kept getting promotions, then in 2000 I moved
What is the uniqueness of Goa you admire?
to Bay 15 and worked there as the head chef.
I love the culture and tradition of Goa and I
In 2016 I finally started my own kitchen and
have tried to keep it alive by reviving some old
despite the hurdles and setbacks and even the
forgotten recipes like the traditional stew and
Pandemic, I have no regrets. I am glad that I
samarachi kodi that used to be served only
took the plunge and even if it's been hard, it’s
during wedding ceremonies.
In
1986
I
finished
my
course
in
cookery
and
to
ensure
that
the
quality
is
When I was in school I used to help my mother
Which hotels or restaurants in Goa do you personally like visiting for a foodie indulgence?
in the kitchen and try my hand at cooking and
I
whatever
which
totally worth it.
When did you decide to become a chef?
everyone
I
made which
was
really
appreciated
motivated
me
to
by
pursue
prefer
visiting
give
favourites
a is
small
very
and
homely
Shanta
cosy vibe.
Durga
in
restaurants One
of
my
Porvorim,
his
cooking as a career.
bhaji pav is something I really enjoy.
What is your signature dish? What do people love about it?
When did you plan to start your own restaurant?
My signature dish is chicken cafreal and in veg,
The belief of my customers in my food led me
it
has
to
be
are
really
to
best
thing
When I shifted from O’Coqueiro to Bay 15, my
people love about it is that I cook it in a very
customers would patronise me and travel up to
authentic way.
16km for my food. This is what encouraged and
What is your favourite dish and why?
inspired me to use one of my properties to
My favourite dish is the traditional prawn curry
open my own kitchen.
appreciated
veg
by
xacuti,
everyone.
they The
think
of
opening
up
my
own
restaurant.
Name 3 kitchen tools you can’t do without?
Where do you see yourself 5 years from now?
Knife kitchen duster and spoon
My
What other chefs do you admire?
expanding or making a bigger place but to
First and foremost it’s my mother, then my wife
continue
and Mr Gines Viegas from whom I learnt a lot
serving Goa’s authentic food. It’s my dream for
at O’ Coqueiro.
the world to see Chef Peter’s Kitchen as the
What’s your favourite cuisine?
most
Without being biased, it is Goan.
restaurant.
or fish curry which I love preparing.
PAGE 48 |FOOD&HOSPITALITY
focus
for
the
running
traditional
future
this
and
is
not
restaurant
authentic
really
and
Goan
on
keep
food
FOOD & HEALTH
5 POSTURES ( ASANA ) TO RELIEVE ACIDITY! By Yashaswini R Images - Stock Images
Some of the main causes of acidity The
most
common
causes
of
acidity
or
heartburn are foods that are acidic or high in
Don’t
fat,
eating and drinking 3 hours before you lie
an
improper
lifestyle,
wrong
food
snack
right
before
bedtime.
Stop
combinations, erratic meal timings, and some
down.
foods that the body has a hard time accepting
Do try to get more fiber in your diet. In
and hence rejects by flaring up the acidity.
addition to improving your overall health,
Do’s and Don'ts
there is some evidence that getting more
Don't Avoid
eat
spicy,
too
caffeinated
acidic,
much or
or
alcohol
carbonated
fatty or
foods.
lots
drinks.
of
Limit
fiber may reduce acidity symptoms Don’t
smoke.
Nicotine
relaxes
the
esophageal sphincter and increases acid
chocolate, garlic, onions, and peppermint.
production.
Do sleep on your left side to avoid putting
Do watch your weight. Being even slightly
extra pressure on the stomach. Also, keep
overweight
your head elevated 4 to 6 inches if you
esophageal
suffer from night-time acid reflux.
Losing just a few pounds can help.
PAGE 50 |FOOD&HOSPITALITY
puts
pressure
sphincter,
on
the
causing
lower reflux.
Yoga asanas to perform that keep acidity at bay 1. Urdhva Hastasana / Side bending pose It's
a
lateral
standing
posture,
allowing
the
lower back and sides of the body to extend.
Steps
-
Stand
grounded.
Inhale
with and
feet,
hip
apart
raise
the
right
and hand
touching the right ear in line with the head and slowly start bending towards the left, lean the head back and hold for 5 full stomach breaths with
a
last
exhale
and
come
back
to
the
center and repeat on the left
2. Balasana ground,
- Posture done with knees on the
pressure
on
the
stomach
from
the
thigh muscles allowing the stomach muscles to release and restore.
Steps
- Bring the knees to the ground and
slightly
wider
than
the
hips,
toes
pointing
backward and release the head to the ground with hands in line with the head next to the ears and release the forehead to the ground and completely relax and take 10 - 15 breaths.
3. Pavanamuktasana
- Supine Posture done
lying down on the ground - is similar to the previous
posture
but
this
time
done
on
the
spine, pressure on the stomach from the thigh muscles
allowing
the
stomach
muscles
to
release and restore,
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PAGE 51 |FOOD&HOSPITALITY
Steps - Lie down on your back, bend the knees to the chest and slowly breathe, pressing the knees into the stomach and inhale bringing the head
to
touch
the
knees
and
exhale
to
release.
4. Marjari / Cat and Cow - The rounding and arching of the spine will allow space, oxygen and blood flow to all organs.
Steps
- Come on your knees on all fours on
the ground parallel to the hips, hands on the ground, palms below the shoulder. Inhale, arch your spine and look up , exhale rounding the back and look down towards the navel. Repeat 8 - 12 times
5. Shavasana / Corpse Pose body
to
rest
allows
parasympathetic
the
nervous
Allowing the
activation system,
of
the
which
will
begin the rest and digest process.
Steps
- Move to a lying down posture on your
back,
place
a
pillow
below
the
knees
and
allow the body to relax. Let go of all efforts and
observe
the
breath
moving
out.
Now
become aware of this sensation around the abdomen naturally for 50 counts.
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PAGE 52 |FOOD&HOSPITALITY
PAGE 51 |FOOD&HOSPITALITY
FOOD & HEALTH
HOW TO KEEP YOUR COOL THIS SUMMER! 6 FOODS AND THEIR BENEFITS! Keeping
our
body
cool
is
the
aim
during
summer so that the heat in the body can be
By Yashaswini R Images - Stock Images
balanced.It’s common knowledge that having a lot of water in summer keeps you hydrated but did you know that multiple fruits, greens, and
natural
seasonal
fruits
also
provide
hydration to the human body? Foods can play a great role in providing a long lasting cooling effect if we understand what to eat throughout the day. Foods that are easily digestible, with a high water content and are alkalizing
in
nature
are
highly
Āyuḥ-sattva-balārogyaSukha-prīti-vivardhanāḥ rasyāḥ snigdhāḥ sthirā hṛdyā āhārāḥ sāttvikapriyāḥ
suggestible
Bhagavad Gita 17.8
during summer. Though hunger pangs are less and
"If one has the intention of cherishing life , he
these foods can keep you alive, energetic and
will choose foods which are nourishing to the
kicking through summer.
mind, body and soul"
during
summer,
starving
is
a
bad
PAGE 54 |FOOD&HOSPITALITY
idea
1. Watermelons / Melons Watermelon, the fruit of the season, has about 92% water concentration making it a perfect fruit to consume on hot summer days, so your body
stays
hydrated.
watermelons,
you
are
When
not
just
eating
consuming
natural fruit water, but a combination of water and
fiber,
making
it
the
Nutritional Value
-
B
perfect
fruit
for
such
as
summer. vitamins,
thiamine, niacin, riboflavin, zinc, manganese, selenium
,
fluoride,
and
other
essential
minerals, tryptophan, leucine, lysine, arginine and other antioxidants
2. Tender Coconut Nature-made
Glucose
is
a
steal
deal
in
summers and is a staple in many Indian homes. Starting the day with a glass of coconut water has more benefits than you can imagine and is always
available
at
street
corners
during
summer wherever you go.
Nutritional Value electrolytes,
- it's packed with vitamins,
minerals,
phytohormones
&
amino
acids,
cytokines.
It
enzymes,
has
more
potassium than four bananas; is fat-free, antibacterial, and diuretic.
3. Kokum / Garcinia indica This fruit is part of the kokum plant and is a must-have
ingredient
at
home,
especially
during summers. This is made into a drink with various recipes, a superfood and it's also an antioxidant.
Ayurveda
too
has
a
mention
of
kokum beimg instrumental in controlling pitta levels in our body, which is body heat/acidity. This
special
and
popular
summer
drink
is
served with almost every meal in the coastal region
Nutritional Value
-
acid,
Hydroxycitric
Manganese,
Acetic
Acid,
Ascorbic
Acid,
high
nutrition, anti inflammatory, a good diet food.
PAGE 55 |FOOD&HOSPITALITY
4. Butter Milk The magic of probiotics is made tasty with a lip-smacking desi punch to it! The taste buds love
the
food.
flavor,
Butter
and
Milk
it's
is
an
ancient
considered
cooling
as
nectar
during the summer season. It is full of many nutritional properties. calcium,
Nutritional Value
-
Buttermilk
is
rich
in
Protein, Vitamin B, and Potassium, which are considered good for the body.
5. Celery It's bright, it's crunchy, it's hydrating: it works for
summer,
percent
with
and
a
water
celery
also
content
contains
of
95
essential
nutrients that keep you going during the hot weather.
Throw
in
a
celery
stick
in
all
your
juices to blend or chew on it. Boom! A power food right there!
Nutritional Value
- Celery is also loaded with
sodium, iron, potassium, magnesium, calcium, phosphorus, and zinc.
6. Chili Rich in multiple vitamins, it comes with a pack of so many health benefits that it seems almost unbelievable! Even though eating spicy food can make you feel warm, it also helps to lower your body temperature. That is because the capsaicin
in
chilies
sends
messages
to
the
brain to signal that your body is overheated. This causes you to sweat more than normal and brings on a cooling effect.
Nutritional Value
- rich in Vitamin K, Loaded
with Vitamin C and beta-carotene, In
addition
to
the
above
mentioned
foods,
mint, lemon and cucumbers can also be called superfoods of summer. Heard the phrase 'Cool as a cucumber'? It's because these everyday foods found easily in our kitchens are full of natural water, packed with nutrition, alkaline and hydration power. Cucumber is also loaded with
fiber,
so
eating
it
during
summer
helps in keeping constipation at bay.
PAGE 56 |FOOD&HOSPITALITY
also
GOAN SPIRIT
RAHASYA VODKA INDIA-INFUSED IN A BOTTLE! By Aditi Malhotra Images by Rahasya
PAGE 58 |FOOD&HOSPITALITY
Mixologists
enjoy
using
vodka
for
cocktails
Globally,
the
subcontinent’s
vast
treasury
of
because of its versatility - you taste what they
flavours
has been routinely compressed into a
want you to taste, and the vodka flavour is
narrow
band
completely hidden. Only a true aficionado will
undeniably,
tell you that vodka is best consumed on ice
offer. Until today, there hasn’t been any spirit
with perhaps a slice of lemon - without any
that
mixers - in its finest form. The subtle aromas
very
and flavours of vodka are a pleasure to the
Rahasya’s unique flavour profile instils a hint of
palate,
nostalgia in anyone who has lived in India or
make
especially artisanal
as
smaller
and
craft
producers vodkas
now
for
a
could
of
India
claim
essence.
archetypal has
to
much,
imbibe
From
masala. much
more
Indianness
Kashmir
to
But, to
in
its
Kerala,
has had any acquaintance with India's diverse
discerning audience. And this is what Varna
flavours and experiences.
Bhat (Founder & CEO – Blisswater Industries
Blisswater Industries Private Limited launched
Pvt. Ltd.) is betting on.
Rahasya
Rahasya, (pronounced Ra-hus-ya), a premium
essence of India and its culture. True to its
craft
and
name, it has a unique flavour as it is inspired
folklore of India. Meaning ‘mystery’ or ‘secret’
by various elements of our Indian way of life. It
in Sanskrit, Rahasya was conceived to create a
is
carefully researched product from India for the
mystique - to give us an immersive experience!
world, with pride in India’s rich and glorious
To put it subtly, there isn’t any other spirit that
civilizational
could
vodka
homegrown
inspired
by
brilliance. creation,
the
mysticism
This
which
has
is
Goa’s
been
re-
an
with
the
intent
amalgamation
say
it
imbibes
of
to
our
represent
Indian
Indianness
in
the
roots
its
&
true
essence.
imagined from Indian culinary secrets, to truly represent India. Rahasya Vodka is nothing less than the true taste of India in a bottle.
PAGE 59 |FOOD&HOSPITALITY
“Rahasya’s journey started with the desire of
Rahasya targets the new age consumer who is
creating
aspirational
a
product
that
is
premium
and
distinctly Indian,” said Varna.
and
well-travelled,
yet
strongly
rooted in the ethos of India.
“We’re seeing a good response to the drink as
Rahasya
Vodka
is
currently
available
a straight pour and in the cocktails made by
Goa, Maharashtra and Daman. It will soon
our mixologists.”
be offered in other parts of India
This unique blend is for those who are welltravelled yet strongly rooted in the ethos of India. How would you enjoy it? Crisp notes with a
refreshing
aftertaste,
this
vodka
is
best
To Get Featured In Goa's First and Only
enjoyed plain and simple on ice, making it an extremely pleasant and palatable white spirit. Varna Bhat is a first-generation entrepreneur who
comes
background experiential Goa,
from in
creative
branding,
marketing.
Varna
a
sought
events
Having to
industry
grown
capture
and up
in
various
elements that are inherent to the Indian way of life.
As
she
articulates,
“The
new
Indian
consumer takes pride in what is Indian, not just in terms of being manufactured in India but something that speaks of India in its identity.”
PAGE 60 |FOOD&HOSPITALITY
Food & Hospitality Magazine Get in Touch with us on info@foodandhospitality.org Rajesh - 89990 85172 Aditi - 98116 43530
in
IN REVIEW
COPPERLEAF, PANJIM, MORE THAN JUST A GOAN THALI RESTAURANT! by Aditi Malhotra Images - Armaan Malhotra
As far as I know, Copperleaf’s name has always been synonymous with Goa’s best restaurants to experience the authentic Goan thali, but trust me when I say there is much more to it. Copperleaf has a very popular branch in Porvorim and just recently they opened a new one in St.Inez, Panjim.
PAGE 62 |FOOD&HOSPITALITY
One look, even from the entrance point and you know that this Copperleaf is every inch premium and exudes vibes that any fine dining restaurant should. The moment you step inside, the classiness is validated
further.
hanging
greens,
Stunningly hues
decorated
of
pastels
with and
occasional graffiti walls, set the tone of the ambiance that is soothing as well as inviting. Also, they have taken complete care to make the restaurant friendly for those with physical disabilities. Right from a ramp at the entrance to a special toilet for the disabled, a diaper changing room for young mothers, everything is
thoughtfully
planned.
The
cleanliness
and
classiness of the washrooms can give five stars a run for their money, they are so well-kept. Coming to food, the menu is standardized and the same as the Porvorim branch, so you can be assured of delectable delights all through. The
hospitality
is
top-notch
and
you
will
experience the warmth of their staff members at every level. Right from the servers to the managers,
everyone
is
on
their
toes
making
you feel comfortable and paying heed to all your needs. Chef Kashish Thakral is always there to help you with his recommendations and going by his choice, we ordered Hariyali Gobhi, Chicken Tikka
from
the
North
Indian
section,
Prawns
Butter Garlic, King Fish Masala Fry, from the local specialities and Dragon Chicken from the Oriental menu. Each and every item that came on our table is worth a mention, but 3 things that were truly outstanding include the Hariyali Gobhi, it’s a must-have prawns runny
hands
down,
were
simply
too
butter
sauce,
these
the
butter
amazing, were
garlic
unlike
creamy
a
and
beautifully cooked. The chicken tikka was so tender and charred to perfection that there is no way you can ignore it.
PAGE 63 |FOOD&HOSPITALITY
Coming to mains, the thali is something that is one of Copperleaf’s best sellers and they have many different varieties of the same and thus makes for a must-try. But the menu also offers a great selection of other Goan, North Indian and thali,
Oriental we
chicken
delicacies.
opted
gravy
for
that
So
other
Chicken has
than
Rahra,
succulent
a
the thick
pieces
of
chicken cooked in a keema base. Best to eat with
a
hot
&
crispy
butter
garlic
naan
and
enter a food coma. The next on my list was Butter Chicken, though a little on the sweeter side, the colour, the consistency,
the
texture
and
the
taste
were
perfect. You can surely give it a try. If you are planning to have a simple yet soul-satisfying meal, nothing can beat their Prawn Curry & Rice. Finish the meal with a choice of Gulab Jamun, Serradura, or Caramel Pudding and I am sure you will enjoy your overall culinary journey at Copperleaf like never before.
Restaurant Details Phone Number - +919075018463
Cuisines Mughlai, North Indian, Goan, Chinese, Biryani Average Cost
₹ 600 for two people (approx)
Address Ground
Floor,
Esmeralda
Casa
de
Inez, Taleigao, Panaji, Goa 403001
Table booking recommended
PAGE 64 |FOOD&HOSPITALITY
Povo
St.
IN REVIEW
PLEASES THE PALATE BUT LIGHT ON YOUR POCKET!
Pocket Friendly Eats
By Team F&H
If you are feeling peckish and find yourself around the neighbourhood of Saligao, then here’s a pocket-friendly recommendation for a Goan twist to burgers and cutlets.
Atala’s food truck, parked right opposite the church lane is a family-run food truck named after
the
lady
who
is
behind
the
tasty
fish
cutlets, beef chili fry and various other delights served here, Atala Conseicao DeCosta. She also
takes
orders
for
get-togethers
and
parties. Along with her husband Felix Agnello and son Alson, Atala started the food truck in January 2020
but
was
immediately
affected
by
the
pandemic and lockdowns. Despite the hurdles, her quick smile and the delicious menu have helped in bringing many customers flocking to her place once it reopened.
PAGE 66 |FOOD&HOSPITALITY
Hygienically prepared and extremely light on your pocket, you can opt for their burgers like Chicken and Fish cutlets or Chicken Liver Fry at Rs 50 or Beef Steak cutlets priced at Rs 70. The Chicken Chilly Fry, as well as the Prawn, Beef, and Squid Chilly Fry, are yummy treats priced at just Rs 50. each, while their Spicy Green Chicken and Crispy Chicken specialties are priced at Rs 70.
PAGE 67 |FOOD&HOSPITALITY
The Beef Tongue Roast priced at Rs 70 is another specialty of theirs that is a must-try. These items also come without the buns if you want a lighter version. The milk tea here with a hint of rose flavour is also worth a mention.Atala’s Food Truck, Saligao can be found opposite the lane of Mae De Deus Church every evening between 5.00 pm and 9.30 pm.
PAGE 68 |FOOD&HOSPITALITY
PAGE 73 |FOOD&HOSPITALITY
IN REVIEW
Pocket Friendly Stays
VASUDHAIVA KUTUMBAKAMMORADIA DOS QUADROS, A PLACE WHERE YOU CAN EXPERIENCE THIS SENTIMENT! by Aditi Malhotra Images - Armaan Malhotra You must have heard this phrase often. This phrase consists of several words: Vasudha (transl. 'The Earth'); Eva (transl. 'Is Thus'); and Kutumbakam (transl. 'Family'). On the whole, it means, The World is a Family.
PAGE 70 |FOOD&HOSPITALITY
How many people actually believe in this, and out
of
the
actually
ones
who
practice?
It
believe,
takes
a
how
lot
to
many
actually
believe and practise something like this. But I did
come
across
a
person,
who
genuinely
believes in the concept and runs his homestay with the same faith. Welcome
to
Moradia
dos
Quadros
Mansion.
Located in Divar Islands, this mansion is run by Neves Quadros who not just calls it a home stay but makes you feel at HOME 100%. ‘Feel at home’ or ‘home away from home’ are not
merely
cliché
terms
when
it
comes
to
Neves. At Moradia dos Quadros, Neves makes you feel at home. Period. The
moment
you
enter
the
home
premises,
Neves takes you on a 5-7 min tour around the house
showing
you
not
just
your
room
but
subtly start instilling the feeling of being at home. For instance, he will take you around the
kitchen,
and
the
pantry
and
show
you
where what is kept. Before you know it, he would
be
asking
you
to
make
yourself
comfortable and help yourself with a drink or a snack and leave you alone for a few minutes. The simple concept here is if he is asking you too many times or getting things served then how will you feel at home? So to make you actually
feel
at
home,
at
Quadros
Mansion,
everything is so organised and well planned, that you can be yourself, get things from the kitchen
or
do
what
you
feel
like
without
needing any help. But I am sure this makes you wonder, if you are just randomly picking drinks and say a pack of chips from the kitchen, how will you be billed? This is where the true concept of HOME and Vasudhaiva
Kutumbakam
comes
into
the
picture because all Neves has done is kept a book of honesty, where you yourself mention what
all
you
took
and
account
for
it
accordingly.
PAGE 71 |FOOD&HOSPITALITY
The
pricing
of
items
is
also
kept
very
reasonable if you buy stuff from there, from soft drinks to juices, beers, breezers, a fullfledged bar with wine, whisky, rum etc., chips, chocolates,
biscuits
to
even
shampoo
and
toothpaste, Neves has almost created a minimart from where you can but anything. He has even taken care of regular medicines and first aid if need be. On the other hand, you are also free to bring your own booze and your own stuff and even cook your own food if you like. They otherwise have an excellent Goan lady named Maria who prepares delicious food and there is a set menu to choose and order from. Trust me, you would actually love what Maria cooks, she is just too good. From simple dal chawal to her Goan delicacies, her food too, makes you feel at home. Moradia dos Quadros has a total of 8 rooms which are divided after the names of North Goa and South Goa beaches. The South Goa side of rooms are NON AC and their pricing starts from as low as 700 per night, the North Goa ones are all AC rooms and pricing starts from 1000 per night. The master bedroom with a bathtub and huge balcony is priced at 1800 per night and trust me, the kind of serenity, athome feel, beautiful location and hospitality that you get at this price is unmatched. The prices are also kept reasonable because of the HOME philosophy, Neves believes that if he makes you a part of his family, how can he charge you something that is so obnoxious or hotel like? Also, there is complete privacy that you get at this homestay. It’s like your own place, whether you
wanna
morning,
or
blow sit
the
music
quietly
till
outside
5
AM
on
a
in
the
rocking
chair and hear the crickets chirp at night, it’s totally your choice.
PAGE 72 |FOOD&HOSPITALITY
You
can
even
sit
and
chat
with
Neves
and
Overall,
Moradia
dos
Quadros
is
my
go-to
listen to the tales of Goa & Divar Island that
place when I want to give myself a break and
can keep you intrigued.
yet feel very much at home.
The
best
Dream
experience Lake
is
the
which
visit
is
to
the
developed
Eco and
maintained by Moradia dos Quadros as a part of its CSR initiative. The lake is a 5 min walk on a narrow stretch of dirt path and all along you will witness open fields that would soothe your eyes and soul. One of the most unique things that you can do at the lake is take a clay bath. The water is waist-deep
and
irrespective
of
whether
you
know swimming or not, you can enter the lake and experience this surreal beauty of nature. The bottom of the lake is all soft mud that is exceptionally good for your skin and leaving your eyes, you can actually apply it on all parts of your body and wash it off once it dries. Ayurveda recognises clay as a great resource for skin nourishment. You must have heard of the dead sea in Jordan which people visit for the same reason. But now you have your own such place right in the heart of India and much more adventurous and private too. You can also indulge in fishing tiny fishes in the lake,
carry
your
snacks
and
enjoy
a
picnic
while you watch the sunset, or have an utterly romantic proposal or date with your partner where
you
enjoy
some
quiet
time
together.
Whatever may be your reason, the place is just ideal to feel close to nature and experience something extraordinary. After the trail & mud bath, you can straight head to the jet shower that Neves has created using
the
always
water
from
refreshingly
the
cold.
well This
and
thus
natural
is
and
sustainable jet shower is also an experience in itself that you will not forget. I sometimes feel like going to Quadros Mansion only to have a shower.
PAGE 73 |FOOD&HOSPITALITY
TRAVEL TALES
PAGE 36 |FOOD&HOSPITALITY
ALDONA
ARGUABLY THE MOST BEAUTIFUL VILLAGE IN THE WORLD! by Sunil Malhotra Images by Armaan Malhotra
It is a small village in the Taluka of Bardez in the state of Goa known for producing a number of famous Goans. Aldona otherwise is quite far away from the hustle-bustle of beaches, night markets, restaurants etc;
PAGE 74 |FOOD&HOSPITALITY
Aldona
is
one
Village
that
still
has
its
own
The cemetery gate in its pristine whites again
susegad intact.
has a very meaningful saying in Konkani – Aiz
Arguably, but not to locals, Aldona is the most
Maka Falea Tukaam meaning ‘Today it is me,
beautiful village in the world and the more you
Tomorrow it is you’. It is just a subtle reminder
explore, you would like to agree with the local
that
beliefs. The locals are not concerned about
experience.
no
one
is
infallible.
A
very
humbling
other places in the world but very forcefully even put it across to you that Aldona is the ultimate in beauty. Aldona or Haldona as it was earlier known has two
theories
name.
The
Turmeric
–
going
first a
about
lies
crop
the
in
the
that
was
origin
word
of
its
Haldi
or
planted
in
the
village while the other is that it originates from the word Hal or Plough. Being an agricultural village the name has been derived from this instrument. Mr
Soares
the
first
principal
of
St.
Thomas
School way back in 1923 has is a statue in the village
square.
An
amazing
feature
as
we
don’t often see educationists being celebrated this way. Aldona boasts of some spectacular places to visit when you are there.
St.Thomas Church. Village life in Goa is usually entered around their Church. This Church built-in 1596 CE is on a
plateau
charming
next
to
edifice
the
Mapusa
surrounded
by
river.
This
loads
of
greenery is a sight to behold as it stands tall in all its whitewashed pristine glory. If you are lucky
enough
Church
you
paintings.
to will
There
get
an
come was
inside across
a
tour some
rectory
of
the
lovely
around
a
courtyard outside full of a number of fruits. Truly a wonderful experience.
Aldona Cemetery. This is one of the most beautiful, serene places where the dead live.
PAGE 75 |FOOD&HOSPITALITY
Cable Bridge or Corjuem Bridge. It
is
Goa’s
holds
a
first
cable
bridge
and
special
place
in
hearts
the
therefore of
the
people of both villages as it connects them. It is a bridge you may cross or just laze around on it and get a scenic view of the beautiful mesmerising
and
absolutely
picturesque
greenery and the quietly flowing Mapusa river beneath. It is a surreal visual treat at the time of sunset.
Stone Bridge. On the backwaters of Aldona in the wilderness stands a small bridge with three arches telling its own tales of years gone by. Just the right kind
of
place
tranquillity small
of
to
the
colourful
soak
in
the
surroundings.
fishing
boats
quiet
A
and
cluster
rests
on
of the
banks. Another of those places to enjoy the sun going down.
Calvin Bridge. It would be just another common bridge but for the tragic story attached to it. In Feb 2012 4 schoolgirls and 2 adults, unfortunately, died while crossing the river. It was after this very sad
incident
that
the
bridge
was
commissioned. The Plaque on the bridge still shows the names, date of birth and photos of the
deceased
souls
lost.
sumptuous
thus
Across
showing
the
Samosas
respect
bridge,
sold
by
you a
for
get
local
some which
attracts a considerable number of people.
PAGE 76 |FOOD&HOSPITALITY
the
Corjeum Fort. The
Fort
leading to the roof that runs around the fort
itself
is
a
unique
piece
of
wall connecting to all 4 ramps.
architecture. A square structure with four tiny
It is thought that these ramps were used to roll
towers on ll four corners looks more like an
down supplies of some kind or take animals to
outpost. As you step inside the Fort you come
the top.
across a chapel. The inscription on the gate
As it is not a very massive structure maybe the
suggests it is of Portuguese times but locals
place was used as an outpost to keep an eye
disagree and say it is much older. The original
on surroundings or invaders.
construction
There
is
attributed
to
Desai’s
of
are
legends
galore
going
around
Sakhalin before changing hands to Bhosle’s of
place but no one to vouch for them really.
Samantwadi.
Overall
Local
laterite
stone
has
been
there
is
so
much
to
Aldona
the
that
it
used so it could be even older. A small hint of
cannot be put on a list, all you need to do is
Islamic architecture lies in the 4 tiny corner
explore around and discover for yourself how
towers. The most intriguing part inside the Fort
truly beautiful Aldona is.
lies in the bay, with 4 wide ramps in all 4 corners
PAGE 77 |FOOD&HOSPITALITY
HOME CHEF OF THE MONTH
0 3
K I T C H E N
|
F E A T U R E
THE TAILOR-MADE HOME CHEF! By Aditi Malhotra Images - Armaan Malhotra
Born
to
a
brought
Sikh
up
in
family
Delhi,
and
in
her
early years Rani was more of a
vegetarian
meant
only
north
and simple
Indian
only
marriage
when
food
after she
non-veg
visiting
Her
with
started
discovering
regular
dishes.
experimenting
eating
cooking
as
newer
many
her
started well
as
dishes
by
restaurants.
Whenever a dish intrigued her, she would call the restaurant chef and ask him about the ingredients and how the dish was
prepared.
Gathering
those minor details, she would come create often
back a
home
newer
than
not,
only
and a
more better
version of the same dish.
PAGE 78 |FOOD&HOSPITALITY
to
Passion for cooking came to Rani for as long as one can remember, but her career as a home chef started only after moving to Goa 3 years ago. Food in Rani’s family was always a big thing and often become a round table discussion sometimes
planning
meals
for
as
long
as
a
week. From her family to relatives and friends, she always earned a lot of love for not just the food
she
cooked
but
also
the
way
she
fed
lovingly. Nuances of cooking she picked up from her mother, who too was a great cook and even ran a small ‘dhaba’ during the later years of her
age.
Following
probably
her
mother’s
footsteps or as destiny would have it, despite being such a good cook, food as a business never
struck
a
chord
years
of
age.
Back
with in
Rani
Delhi,
in
her
she
early
had
a
boutique and successfully ran that business for over 35 years. When in 2019, Rani and her family shifted to Goa for good, her only concern was what work was she going to do. Since she never sat idle in
years
and
for
being
independent,
she
definitely wanted to do something of her own here in Goa too. While
contemplating
starting
the
boutique
work here too, it was her daughter’s friends who
pushed
her
to
start
as
a
home
chef
instead. They all had tasted her food and felt that her authentic style North Indian food will find many takers here. And that’s how it started, within a month of settling down in Goa, Rani organised a ‘Chole Bhature’ pop up at her home under the name The Twisted Food Tales, and it was an instant hit. The first pop up saw more than 30 people turning at her home and even queuing up for their turn. And since then there has been no looking back.
PAGE 79 |FOOD&HOSPITALITY
From
running
a
successful
boutique
to
now being a successful home chef, Rani’s husband jokingly calls her a Tailor-Made Chef. Speaking about her food, Amrita who is a regular client says, “Malhotra aunty as we fondly know her has been a sigh of relief for home-cooked food. She is my go-to during super busy days for healthy homecooked
food
or
when
people
drop
in
randomly for a meal. Her pleasant nature draws one, even more, to try out some of the dishes she whips up with much love & enthusiasm. Some of our staple favourites are the divine Shammi Kebabs that melt in
your
mouth
(and
tend
to
put
some
friends to sleep), the Chicken Saag Wala is
an
all-time
relished,
the
favourite Rajma
&
that
is
much
Punjabi
Kadhi
serves well for a comforting lunch. Feel blessed that god sent Malhotra aunty to Goa. From home
daily
meals
pop-ups
requests,
Rani
to
to is
party
orders,
sometimes
always
odd
ready
to
from hour cook
and feed. You have to visit her home for a
meal
to
relish
some
butter-laden
paranthas that she will feed you with so much
love
experience
that the
would
true
make
Punjabi
you
hospitality
and delicious food. Today Rani has a great customer base who order regularly from her. Actor Pooja Bedi,
Actor
Tarun
Arora,
Food
Writer
Nolan Mascarenhas amongst many others are all praises for Rani’s cooking and are often
seen
enjoying
hearty
meals
at
Rani’s house. Even Late Wendell Rodricks was a big fan of Rani’s Dal Makhani and Mutton Curry.
PAGE 80 |FOOD&HOSPITALITY
Some
of
her
Kebabs, Chicken Aloo
best
Tandoori
include,
Chicken
with
Hyderabadi
Paranthas
Bhallas,
sellers
Mathi,
Biryani,
and
even
Namak
Shammi a
Chole things
Pare,
Twist,
Bhature, like
Jalebi,
Dahi Shahi
Tukda, Halwa, and Panjeeri have many fans. Also they have made their concept so home and
environment
friendly
that
they
do
not
promote the use of plastic dabbas and urge people to bring their own dabbas from home when taking the food away. “I enjoy and love cooking & feeding people. The joy on people’s faces and the feeling of a satisfying meal that I can see in their eyes is what makes me the happiest. It's like instant gratification better
to
for
feed
your
hard
some
work,
hungry
and
what
tummies
and
gather their blessings. That is what keeps me going”, says Rani as she heads to her kitchen preparing for her next meal. People may or may not know The Twisted Food Tales
as
a
brand,
but
Rani/Malhotra
Aunty
continues capturing hearts with her food every single day.
PAGE 81 |FOOD&HOSPITALITY
VOCAL FOR GOACAL
RELAX SINGH BY THE SEA By Laila Fathima
If you’ve spent some time on the beaches of North Anjuna and have had a hankering for a relaxing massage , chances are that you have met Hukum Singh, formerly of Hardoi, Lucknow, who, many moons ago made his way to the sunshine state in search of livelihood. For
many
of
the
locals
who
have
lived
for
decades by this stretch of Anjuna beach or run establishments
here,
Hukum
is
a
well
known
face. Some of the young restaurant and shack owners affectionately narrate that they have grown up seeing his familiar face and he is as much a part of the community as they are.
PAGE 82 |FOOD&HOSPITALITY
A reflexologist par excellence, he will give any
Swearing off such liaisons and returning to his
trained professional a run for their money. But
town to bring back his family and setting up a
providing
and
garment store in Anjuna, which his wife runs
aching limbs is not all that he is about. "When I
with his help. But Hukum cannot bear to be
first came to Goa, leaving behind my wife and
away
children, I was taught to stitch hammocks by
seen helping out at a popular seaside resto-
my friend which we would then sell to tourists
bar
along
This
flock to him for his magic hands. Having been
was back when Anjuna was still frequented by
trained by experienced masseuses who took
foreigners in droves. He quickly became a well
him under his wing, Hukum engages you with
known
his ready wit and quick smile while he works his
relief
the
to
entire
face.
tourists
beach"
After
a
from
he
tired
reminisces.
fallout
over
living
from
his
chatting
beloved
amicably
with
tourists
who
barely
aches away. Having lived quite a chequered
escaped with his life. "I got horribly sick due to
life , he now hopes that his college going son
a
will change the fortunes of the family.
spiked
drink
on
Holi.
where
The
he
friend
I
had
a
soothe
often
unpleasant
events
to
is
nimble
of
dexterously
the
and
arrangements with his friend , things took an turn
fingers
beach
your
problem with earlier offered me the thandai
Hukum Singh of North Anjuna is F&H's GoAcal
and it probably had more than just bhaang!"
of the month!
he remembers with a shudder.
