INCREDIBLE GOA FOOD & HOSPITALITY APRIL 2022 ISSUE

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,

To Get Featured In Goa's First and Only

Food & Hospitality Magazine Get in Touch with us on info@foodandhospitality.org Rajesh - 89990 85172 Aditi - 98116 43530

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.

To Get Featured In Goa's First and Only

Food & Hospitality Magazine Get in Touch with us on info@foodandhospitality.org Rajesh - 89990 85172 Aditi - 98116 43530

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.