Incredible Goa Food & Hospitality December 2022 Issue

Sachin Rane - Founder of Namaste Chai

THE BEGINNING OF A NEW ERA FOR TEA

SUITE PRESIDENTIAL

MODERN

LANGUAGE OF LUXURY

Enjoy unforgettable moments and enhance the magnificent experience!

Indulge in a tranquil setting of 260 square metres presidential suite, where every corner emphasizes on elegance, utmost comfort, and contemporary architecture. The suite comprises of an expansive living room welcoming the natural light, a dining area, master bedroom & an adjoining bedroom, walking closet and a kitchenette To enhance the magnificent experience, the private terrace hosts a lounge area with barbeque facilities overlooking the panoramic view of Sinquerim landscape and Nerul river.

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

or anything else published incorrectly, please feel free to bring it to our notice. We believe in publishing matters that catch

hope all our readers appreciate the content and help us make

HAPPY NEW YEAR!

New year, new beginnings, new hopes, new surprises, and a lot of new content to look forward to.

I don’t know how many of you believe in the New Year Resolutions, I don’t. For me, the idea of waiting for a whole year to start something new or to give up a bad habit just doesn’t work. I live for the moment and believe in the moment, whatever you wanna do, do it now, there is no tomorrow. We all have seen how unpredictable life is, the past 2 years were not easy for anyone and 2022 was a breath of relief for almost all businesses, but what’s waiting around the corner is still unknown and will always be So, it’s best to make the most of the present time and enjoy life to the fullest

In this issue, we bring to you the tales of our ordinary superhumans who work tirelessly to provide you with a great experience in Goa in different fields of work Whether it's food or hospitality or the many elements that support tourism in our state, these people make it all worthwhile Meet them in the GM Speaks, Chef Speaks, Home Chef of the Month and Vocal for Goacal features

Our cover story also talks about the journey of a man who saw a massive business opportunity in something as simple as ‘chai’

Check out Aiden by Best Western, Vagator, a newly opened boutique hotel already becoming a favorite amongst locals, tourists and celebrities alike. Plan your next staycation with them to experience a touch of global hospitality. Moka desserts and café is one of its kind dessert café nestled in the serene lanes of Siolim that is giving our traditional Indian desserts a modern twist and presenting them in a new avatar.

Make some delicious cakes using the recipes from our Incredible Kitchen and treat your family and friends

Discover a new hidden gem and plan a small getaway with your pack While reading about the Goan spirits make sure you have a glass in hand to say cheers to the New Year but do drink responsibly and do not drink and drive Enjoy the read I wish the coming year brings an abundance of health, wealth and happiness for one and all

See you next year!

ADITI MALHOTRA MANAGING EDITOR

THETEAM

Editor in Chief & Publisher

Rajesh Ghadge rajesh@rajeshghadge com Managing Editor Aditi Malhotra aditi@foodandhospitality org

Contributors

Sunil Malhotra Vandita Jade Dsa Armaan Malhotra Aakash Ghadge

Design & Layouts

Creative Concept Media creativeconceptsgoa@gmail com

Photography Intern Armaan Malhotra

Copy Editing Support Anita Athi

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 8999085172 | info@foodandhospitality org The

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

AIDEN VAGATOR GOA BAGS THE ‘MOST

Boutique Hotel category on the 15th of December 2022. The award ceremony was graced by the presence of the Honorable Governor of Goa Shri P S Sreedharan Pillai and many other dignitaries, celebrities, socialites and industry people.

Incredible Goa Awards is one of the most prestigious awards IP created by Goa’s first and only society magazine by the same name. The awards were started in the year 2018 with the aim of providing a recognition platform to the Incredible People of Goa from various walks of life.

thousands of Incredible Goans through its print and digital platforms. Aiden Vagator Goa recently opened its doors to the public It’s a boutique property nestled in the bylanes of Goa’s most happening location, Vagator. Situated just 950 meters away from the Vagator beach and minutes walking distance from the main market road, Aiden is one of the first Aiden by Best Western group of hotels in India Bringing a touch of global hospitality to Goa, Aiden Vagator combines luxury, comfort, thoughtfulness and service like no other.

MARRIOTT INTERNATIONAL’S ANNUAL CHARITY RUN

Marriott International returned with the 8th edition of the flagship charity run – Run to Give with a more inclusive and reformed avatar as Road to Give 2022, with an aim to encourage participants from across its South Asia portfolio of hotels to embrace all forms of movement beyond just running vis walking, cycling, swimming and others

Goa Marriott Resort and Spa, Fairfield by Marriott, Goa Anjuna, Fairfield by Marriott, Goa Calangute all a part of Marriott International, came together and organized the charity run on 26th November 2022

This annual charity run is an integral part of the Marriott South Asia calendar and is a testament to the company ’ s commitment to

cultivate a people-first environment that promotes the associates’ well-being and drives its people to care for the communities where they do business. This year, Road to Give 2022 had committed to lend support across 143 hotels from Marriott International hotels and resorts in South Asia who will come together to raise funds to support RISING STAR OUTREACH OF INDIA- (https://risingstaroutreach.org/), a non-profit organization dedicated to empowering individuals and Their families to rise above the stigma associated with leprosy and to live healthy, productive lives through quality education, medical care, and community development. Road to Give 2022 is essentially a step

towards creating a space for inclusion in our bid towards making tangible a contribution towards the upliftment of the communities around us

The annual run is an opportunity for Marriott International associates, along with family and guests to come together and make a move, this year in all possible ways, in the direction of a more diverse and accommodative future which holds space for individuals from across the spectrum The idea is to make the event larger and cohesive each year by taking participants closer to our TakeCare philosophies by adding new facets and elements to the annual run ” said Ranju Alex –Area Vice President, South Asia, Marriott International

With an aim to incorporate participation from across the country, the run was open to Marriott associates, partners as well as families, friends and guests who could join the event, lend support, take some time to reflect, care for their bodies and minds and most importantly to be part of a larger, purposeful initiative that aims at us helping build a more cohesive and responsible society.

The run held in Goa was a 6 KM run, where participants ran along the banks of the Mandovi River. The participants were entitled to t-shirts, breakfast, and completion certificates after the marathon. The marathon concluded with a jubilant celebration along with the prize distribution to the winners of the event, Men Category: Sohel Madar and Women’s Category: Helna Thottan Apte.

IHCL, GOA HERALDS THE HOLIDAY SEASON WITH A GREATER PURPOSE

Indian Hotels Company (IHCL), Goa’s largest hospitality operator and leader in the tourism sector rings in the festive cheer with a greater purpose of giving back to the society this holiday season Under Paathya, IHCL’s framework of sustainability and social impact measures, various initiatives have been implemented at the hotels to give guests a truly Goan holiday experience, which will

benefit the local community and aid in preserving Goa’s rich heritage. In the true spirit of the festive season, guests and associates will engage in meaningful actions of touching someone ’ s life in an impactful manner

Speaking on the initiative, Mr. Vincent Ramos, Senior Vice President – Goa for IHCL said, “Inclusion and business responsibility is embedded in our DNA. Taking ahead IHCL’s

over a century old legacy, we strive for the local communities to share in the benefits of our presence by serving the needs of the underprivileged communities and leaving a positive impact towards reshaping our common future for a better tomorrow. In the merriment of the festive season, we are delighted to extend an opportunity to our guests and associates to make a difference.” Carecations, a series of curated travel itineraries by IHCL will help guests to volunteer and support local communities on their travels.

From learning about Azulejos - once an almost forgotten art of hand-painted ceramic tiles to discovering another side of Goa in the hinterlands, to revisiting Goa’s legendary past with Fado - the iconic music genre introduced to Goa by the Portuguese, the holiday itineraries and activities enable direct

interaction between guests and the beneficiaries, allowing both to discover a rich bank of knowledge and stories.

In line with the ethos and values of the Tata Group, IHCL, Goa has also collaborated with various social welfare groups and philanthropic bodies across the state to amplify their reach in the community. The hotels will be showcasing traditional Goan Christmas sweets prepared by local women as part of the festive gift hamper collection Moreover, the annual cake mixing ceremonies held at the hotels witnessed the use of locally procured fruits, nuts, spices and spirits. Over 2000 employees of IHCL, Goa will be participating in various donation drives and other social works in service of the community throughout the festive season.

CELEBRATE A JOLLY HOLLYDAY AT ALILA DIWA GOA

Alila Diwa Goa, a lifestyle Hyatt resort in Majorda, South Goa is all set to celebrate Christmas and New Years with an array of unique experiences and festivities for the whole family. The fun and frolic in this season of joy multiplies when in Goa because the city comes alive, and Alila Diwa Goa will ensure that you have the best Christmas ever. The splendour of the lawns, the magnificent infinity pool by the Edge Bar, the exciting family fair, and a delightful gastronomic journey at various restaurants at Alila promises that you bring in Christmas and New Years in style

Starting from 22nd December to 1st January 23, every event and experience is specially curated to make it ‘surprisingly different’ and leave you mesmerized and joyful into the New Year

Christmas Family Fair

Join us with your little champs for an evening of exciting games, activities, music, dance,

unlimited food & drinks, and lots of fun While the kids keep Santa & his elves occupied, all the mommies and daddies can indulge in the unlimited barbecue & beer and catch up with friends. There is a lot more to look out for.

A Tropical Christmas Eve

Celebrate a tropical Christmas Eve by our Infinity Pool with a specially curated 5-course festive dinner coupled with a glass of sparkling wine and live music Christmas Vivo La Brunch

Immerse in the spirit of the season with a lively Brunch, best cherished with family and friends Enjoy access to our Infinity Pool and indulge in an unforgettable feast of yuletide specialities coupled with live festive music, themed activities, and lots more.

New Year’s Eve Gala Dinner

Bring in 2023 in style with our family-friendly New Year’s Eve Gala Dinner. Spread across multiple venues, bid adieu to 2022 with a

lavish dinner of global cuisine, pouring premium drinks, sensational Live Band, DJ, and a host of other activities to keep you engaged and excited right through New Year Vivo La Brunch

Celebrate new beginnings and beat the NYE hangover with a specially curated Brunch with unlimited food, drinks, live music, fun games & activities, live food counters, pottery, movie screening and lots more to enjoy with your family & friends

Date: Sunday, 1st January 2023

Timing: 12.30 to 4 pm

Venue: Vivo & Vivo Lawns

Entry Charges: INR 999++ (6 to 11) | INR 1,799++ (non-alcohol) | INR 2,399++ (alcohol)

Free entry for kids below 6 years For more details, bookings and passes connect with us on +91 9049997530 / 9049990498 or visit the Festivity Desk at Alila Diwa Goa

AIRASIA INDIA PARTNERS WITH SUGARBOX TO LAUNCH ‘AIRFLIX’

AirAsia India announced a partnership with Hyperlocal Cloud platform Sugarbox, to launch a first-of-its-kind in-flight experience hub, ‘AirFlix’. An innovative solution for digital access in the skies, ‘AirFlix’ is available across the airline’s fleet Offering a value proposition unique to Indian skies, ‘AirFlix’ provides over 6,000 hours of high-resolution content, enabling access to 1,000+ International and Indian movies, short movies and 1,500+ web series episodes, enabling guests to stream buffer-free content from OTT Apps ‘AirFlix’ is powered by the patented Cloud Fragment technology developed by Sugarbox, to provide fliers with digital access mimicking the internet experience, even without in-flight connectivity ‘AirFlix’ is integrated and operates in sync with AirAsia India’s in-flight ancillary platform, enabling customers to browse the menu and place orders using their

personal devices. With a speed of up to 1Gbps and storage capacity of 8TB, ‘AirFlix’ offers a host of customised options, including Games, Ed-tech content, News articles, Music, Ecommerce, and much more Talking about the launch, Siddhartha Butalia, Chief Marketing Officer, AirAsia India, said, "We’re excited to introduce the ‘AirFlix’ experience hub for fliers and to partner with Sugarbox on their pioneering technology platform, offering a wider and more diverse range of captivating content and a literally elevated user experience. We’re looking forward to leveraging the potential of this platform, introducing innovative features and technological integrations even beyond inflight dining, entertainment, and shopping, and enabling personalised experiences that provide a distinct, differentiated flying experience in a hyper-competitive market.”

DARU DOCTOR MOHAN KRISHNA BAGS "BUSINESSMAN OF THE YEAR AWARD"

Goa Awards 2022 held at Planet Hollywood Beach Resorts, Goa on 15th December 2022. Indian single malts are a huge hit in the international market. Many homegrown whisky brands, today, are even competing against whiskies from top whiskey producing countries in the world including from Scotland and Japan.

India is racing as one of the most exciting countries to make Single Malts. India has what experts may call a new “terroir” a unique warm, climate with a high angel share. Whisky in India ages around "four" times faster, a 10year-old aged Single malt whisky would be similar to a 30 to 40-year old Scotch whisky

The Three Monkeys Indian Single malt whisky will blow your mind, which is from the stable of Goa based Cheers group founded by Dr Mohan Krishna and his wife Anuradha in 2009. The world's first liquor marketing Doctorate Dr Mohan Krishna has bagged "Businessman of the Year award" for excellence in Indian Single malt whisky distiller at Goa’s most prestigious awards ceremony The Incredible

Crafted in Goa by Imperial Distillers and Vintners (Cheers group), flagship brand: Three Monkeys Indian Single Malt Whisky is an internationally award-winning single-malt, matured leisurely in new-American Oak and ex-bourbon barrels before bottling. The tasting notes include hints of orange citrus, cocoa and a smooth toffee. You can almost smell the rocky, sea-salted riddled turf of the Pristine beaches of Goa in its top notes, which when followed by its sweet finish, make for a delightfully layered dram.

"From traditional distillation, ageing to selecting the right casks and finally bottling a delicious pour of single-malt whisky is an art" says Dr Krishna, and adds that he is delighted to receive the Incredible award and thanked the jury for the honor.

“Balivada Single malt is perfect when you want a little more flavour and spice in your dram. It really lends itself well to adding a bit of complexity that goes perfectly just with some ice that opens the spirit up beautifully” says Ashwin Balivada, Executive Director, Cheers group.

MISKI - THE COMMUNITY BAR

By Vandita Images by Vandita

Miski! A rustic community bar, all about retro vibes, nostalgic Goan and Portugueseinspired food, classic cocktails, and good music, with balcao overlooking the lanes of the historic capital of Panaji that has witnessed history and has stories to tell.

I was fascinated by the coolest name roughly It’s a small tavern with a big heart. The vibe in

Talking about the drinks at th b Th ’ some cool cocktails like Diwa and the Tambde Rosa that’s the chromatic Fontainhas, Quarter. Yes so, the next t throng at Josephs’, while you for the tambde rosa, the popu Gundu the barman might wh you to Miski That’s how I got a sister venture of their own news is they have the classic t The young barman at Miski al Thomas Coffee, a drink inspir grandfather Thomas who wou coffee along with a whiske family gatherings. I am yet t definitely should add it to the The food here can range from wholesome combo meal and s ordinary bar food you woul believe in serving nostalgic G now almost disappearing f menus. And that’s exactly wh of the signature dishes here beef and pork. The beef tong are some top picks amon Vasquit mentioned Apart from that, they do ha chicken and some extraor preparations. One such favo meat stuffed papads. These are a must try and makes a gr any hour of the day Miski al house specials available on you ’ re lucky enough. They a barbecue nights on Tuesdays, imagine a live grill at the coo streets. While the retro scene with the a carrom board on the inside s

C O V E R S T O R Y COVER STORY

THE BEGINNING OF A NEW ERA FOR TEA

Image Credits - Pixabay

Sachin has been in the sales and marketing of the FMCG products segment for almost two decades. His interest has always laid in the food & beverages segment mainly and he has always believed in innovation. Over the years, he introduced many new products to the market but because of his dependency on manufacturers who haven’t had the capacity nor scope for scalability, made him think twice. However, he continued to use his skillset for new product development for third-party clients.

“We are specialised in the formulation and product development right from the idea to the execution,” he explained Sachin has developed more than 200 products to date “Somewhere in 2015, I decided to launch our own product range instead of just doing the formulations for the other companies. We launched the first carbonated drink, called Nature Day, and introduced local traditional flavours like ginger, kokum, lime and jeera ” Sachin soon realised that Goa’s market is limited for his product range so he extended to other states. “Currently we have a presence in the entire western region including multinational companies such as Reliance Retail, Star Bazaar, Apna Bazaar and Future Groups Big Bazaar and we are doing extremely well. After Coca-Cola and Pepsi, his

product range falls in the third position at Reliance Retail. “I have always targeted the national and international markets and now we supply to UAE and UK markets ” Sachin has recently introduced his new product range at India’s biggest Ayurvedic Congress held in Goa in December. “We launched the new product in accordance with Ayurveda which says whatever you apply on the body should be edible, since our body has small pores which absorb the contents applied and that is the reason we apply the coconut oil on our body. Hence, we have developed a product called body butter which is a mix of coconut oil and kokum butter which is edible and you can consume it without any problem Our product has received a huge demand from consumers and we have always believed

Image Credits - Shivansh Singh

Image Credits - Pablo Meza

in introducing unique products and this is one of them.

Namaste Chai, the Beginning of a New Era in the Tea Industry

Chai means tea and it has a huge consumer market share in our country. More than 140 crore cups of tea are consumed in India every day.

As the saying goes, need is the mother of invention and it was no different in the case of Sachin “It so happened that I was in Delhi and the tea that was severed to us at breakfast was not up to the mark. I realised that the best tea one gets in India is on the roadside Tapri (a small Kiosk). So a thought struck me to bring that same Tapri taste with a 5-star hotel level of hygiene and together, it would be a success. Thus, Namaste Chai was born,” he explained. The Chai brewing technique has remained the

same in India for 1 ½ centuries and but the taste is according to how it is brewed and what leaves are used. Also, every family has its own speciality in making tea “We always expect that one person from our family who makes the best tea should only prepare the tea for us every time as we are used to that taste. At the Namaste Chai, we have standardised this process and we have also applied to patent the same This way if you drink Namaste Chai at any outlet in the world, the taste will remain the same. ” Sachin started his first outlet of Namaste Chai in Goa and waited for one year to check consumer feedback before opening outlets across the country “There is no organised player in the chai industry in India We saw this gap in the market and started Namaste Chai. Looking at the huge response from our store in Goa, we started a total of 28 stores across the

country and we are marching towards a target of 100 stores in the next year. We’re even looking to introduce tech into tea-making so consumers at home can brew their tea to taste exactly as they would drink in our shops They can formulate their own chai with ingredients he wants and he can brew his own tea and lock that taste can be ordered with just a click of one button.”

Speaking on the challenges faced by him Sachin said that the biggest challenge was real estate. “The rents of our outlets are a major challenge for us. We need to have our

presence in the most happening locations but rents in these areas are high so it is not possible to spend a huge amount on real estate As real estate is the biggest challenge, we are working on the tech part of it by installing an automatic tea vending machine controlled by software and operated by individuals with the mobile app. This will shift the entire focus from the physical channel to the online channel where almost 40% of revenue comes from the online channels You should also know that we are in fact, the first company in India that sells chai by the litre.

One of the major hurdles that Sachin faces at the moment is advertising on national channels as his product is serving consumers at very reasonable costs “Our Chai starts from 10 rupees which is even cheaper than Tapriwalas in some places,” he says. “The highest price is 50 rupees as the idea behind our concept, which we want to promote is, ‘the need of Chai’ which means the urge of drinking tea. Our whole concept at Namaste Chai is value for money ”

The other segment that Sachin is catering to at the moment is pre-mixes of Namaste Chai. “The reason behind starting the pre-mixes is to cater to those who can’t visit our kiosks, like office workers They can use the pre-mix sachets in the comfort of their offices. We also have brewed milk which caters for different segments. Very soon we are introducing for the first time in India, a 1-litre and 1.5-litre pet bottle of ice tea readily available on the shelf ”

Speaking about future plans, Sachin said that IOT-based Chai Dispensers will operate on the mobile app. “We are now focusing on the western region and opening the outlets in the international markets. We will be taking the brand Namaste Chai across the globe and providing the authentic Indian taste of tea. We also have plans of entering the Indian sweets and napkins too but whatever segment we enter, we will always try to be unique ”

CUPCAKES

06 servings 30 minutes

Let’s start the New Year on a sweeter note and wish you a year full of sweet surprises just like our cupcakes

Ingredients

¾ cup Maida

¾ tbsp Baking Powder

1Tbsp Vanilla Essence

6 tbsp Melted Butter

½ tin Milkmaid

For Frosting

1 cup Powdered Sugar

4 tbsp Softened Butter

3tbsp Unsweetened Cocoa Powder

1tsp Vanilla Essence

Method

Sieve baking soda, powder and maida together Whisk Vanilla Essence and Milkmaid together in a bowl. Now fold in the already sieved ingredients into this mixture.

Preheat the oven to 150oC. Pour the batter into moulds till ¾ full and bake for about 20 minutes or till done. Keep them aside to cool.

Whisk cocoa powder, powdered sugar butter and vanilla essence till they’re light and evenly consistent Fill the piping bag with the frosting and decorate your cupcakes

By Sunil Malhotra

CARROT CAKE

08 servings 80 minutes By

Well, it’s the season of carrots and this carrot cake recipe will surely win all hearts Try it for yourself and thank us later

Ingredients

200 gms Maida

1tsp Baking Soda

1tsp Baking Powder

1 tsp Nutmeg (Jaiphal) Powder

100gms Butter

150ml Aerated Soda

3 cups Grated Carrots

1 tin Milkmaid

Method

Preheat oven to 180 degrees.

Grease an 8” inch tin pan and dust with maida. Sieve together maida, baking soda, baking powder and nutmeg powder. Dust carrots with 2-3 tbsp maida to prevent them from settling at the bottom of the cake.

Soften the butter and mix well with Milkmaid Fold in a few tbsp of maida mix to this mixture and add some aerated soda Repeat this alternatively till all the soda and maida are used up Now fold in the carrots

Pour the whole batter into the earlier prepared dish and bake in the 180oC preheated oven for around 45-50 minutes or till done

Remove the cake from the tin and leave it on a wire rack to cool for at least 10 minutes Slice and Serve

Sunil Malhotra

A LAID BACK LUNCH BY THE RIVER AT LAZY GOOSE!

With the serene Nerul river flowing next to it, Lazy Goose stands true to its name. It makes for a very relaxing place to laze around. The experience is made even more rewarding by the delicious food and amazing drinks that are available.

B y A r m a a n M a l h o t r a I m a g e s b y A r m a a n M a l h o t r a

Chef Rohan has literally put his heart and soul into curating a menu that caters to the needs of both tourists as well as locals. You can say that Lazy Goose offers comfort food that most people can relate to but with the chef’s personal twists and touches of course.

To begin with, we ordered a cheese fondue which was served with a generous helping of potato wedges and garlic bread bites and it was simply amazing This dish lasted the entire time we were at the restaurant We had one extra helping of wedges and I don’t think there could be a better starter than this for a place like Lazy Goose. This dish is made to be enjoyed on the riverbanks. Here, you can feel the water flowing by and feel the sense of calm taking over you This is because a gentle breeze passes through your hair, reaches your skin, and leaves you feeling completely refreshed.

On the chef’s recommendation, raw papaya and tender coconut salad was next on my table Thin slices of raw papaya and tender coconut with some glass noodles, cherry tomatoes and loads of greens tossed in a Thai dressing. This salad had amazing flavours.

You can also order Thai BBQ Chicken Skewers. These pan-grilled chunks of chicken cooked in BBQ sauce are served with a spicy peanut sauce and make for a delicious starter. I also tried a small portion of Yellow Corn Tacos stuffed with Goan sausages. It was a true delight and a perfect fusion creation that gives you the best of both global and local flavours.

For cocktails, my mom relied completely on the ever-so-hospitable staff of Lazy Goose and I think they brought the best drinks possible. Lemongrass and Ginger Martini, the Lazy Goose Sling and Spicy Guava Margarita, she loved them both while I enjoyed the nonalcoholic versions. After eating all this beautiful food, we were too full to try the main course and I love the fact that it gives me a chance to visit the place again in order to give some more dishes a try as I had a lovely time at Lazy Goose.

By Aakash Ghadge Images by Jashwanth Reddy

JASHWANTH REDDY

Jashwanth was born and brought in a middleclass family, up in one small town in Andhra Pradesh Above average in studies scoring good ranks, he graduated as a chemical engineer in the year 2015 from VIT University, Vellore. But during his post-graduation time, he was attracted towards the IT field and that was the beginning of his journey into the startup arena The Incredible Goa Team met Jashwanth to find out more about his journey and here are the excerpts of the interview.

IG TEAM: Please give us a brief introduction about you: where you grew up, your schooling and where you studied, including your specializations and anything additional.

JP: I was born and brought up in a small town called Kadiri in the State of Andhra Pradesh. Kadiri is known for its jasmines, peanuts and a famous Hindu temple. I consider myself a decent student. Just like any kid from a middle-class family, studying and scoring good marks were my primary goals during my education. I am very proud of my scores although they are irrelevant when you ’ re a grown up!

I graduated in 2015 as a Chemical Engineer from VIT University, Vellore. During my graduation, I learnt about the industrialization of products in the manufacturing industry. The IT industry caught my eye post-graduation as it allowed me to be creative in an organised way. Also, the barrier to entry back then was quite low. This interest sparked the beginning of my journey in the startup sphere.

IG TEAM: Please tell us about your entry into the building of a web-based assessment tool and crafting your own Product, as to what makes it so unique.

JP: I joined Infosys Limited as a Systems Engineer in 2015 and spent a year there. I excelled at being proactive, but that doesn’t mean my path would be any different than the others. And that harsh realisation left me impatient for a change.

For the first time, I started seeing the world in high resolution, one thing I knew was, I didn’t want to be stagnant and neither did I want to feel restricted This led to me thinking deeply about what exactly I wanted to do with my life. This stage of life is tremendously tough but a necessary one to achieve personal greatness.

The other line of thought was that I love adding value and helping make people’s lives easier, maybe I should do something here so this meant I had to add value by creating products or services that enrich or simplify their lives. How do I do that? All of my friends were in the tech industry working hard to create amazing products but no one knew how great are companies made. .

Fortunately, I got an offer to join the incubation team as a full-time employee It was now my job responsibility to understand and help startups be an efficient part of the ecosystem. A dream came true. There is no place else better suited for my needs at that time I am forever grateful for all the people involved and transforming my life For my service at T-Hub, I got a beautiful return gift. It was not the salary but the freedom to dream big that I loved.

IG TEAM: How was the process of learning and understanding for you, with respect to the FiiRE startup grant that you have been funded for?

JP: I had an idea when I joined FiiRE but ideas inherently have no value until they are executed and add value to people. I wanted to be away from home to get out of my comfort zone and eliminate any bias in the feedback. I heard about FiiRE and the EIR startup grant offered for first-generation entrepreneurs. So, I applied for the program. Through the EIR Program, I got introduced to my mentors who guide me every step of the way Additionally, FiiRE has one of the most amazing managements that I’ve been lucky to work with, who constantly take steps in adding value to the startups. It is cliche to say that entrepreneurship is a lonely journey, Startup founders who are part of the FiiRE community

are kind and help each other all the time. Making the journey less intimidating, the burden of doing it alone is eliminated.

IG TEAM: Any challenges that you faced along the way

JP: Intelview is a web-based assessment tool which evaluates a candidate's skills, knowledge and abilities. The goal of this tool is to optimize "Quality of Hire" and "Time to Hire", crucial metrics in a recruitment process

We are building this as an enterprise tool offering our services to businesses.

The data generated on a candidate will be seamlessly shared with the next round interviewer/ assessor without the loss of any information Further, the same data can be used to develop actionable intelligence impacting the strategy of the organisation, positively.

A problem that reared its head was my lack of experience in the HR industry, I had first-hand experience in my last start-up, but that was not enough to start a company Brushing up on HR terminologies, and courses whilst taking up an HR consulting job, however, solved that problem. And I am still learning, being humble and accepting that I will never know everything is something that I am coming to terms with, gracefully

I am sure every day will hold challenges like this, we just have to be ready to face and overcome them.

IG TEAM: What are your future plans?

JP: IntelView has a singular goal of optimizing quality over quantity of talent in a company We wanted to bring in the change of rewarding people for their skills without considering whether they have learnt that skill in a premium college or on Youtube. With this tool, organizations can provide candidates

with clear communication on where they stand in terms of skill. This critical feedback will help candidates to put in necessary skill improvement efforts and command better returns on the most important currency- “Time”

IG TEAM: Any tips or messages for the people who are aspiring to enter this side of the career that you have taken up?

JP: Entrepreneurship is a mindset of beating odds which requires so many skills Being a generalist would be one of my pieces of advice. I am not the right person to give advice to yet. But if I don't have an option, I suggest people choose great mentors until they are sure that they want to startup. And there is no advice which can be generic to say out loud, it's all situational and everyone ’ s journeys are different, with no similar problems or solutions. I would be happy to help if you are looking for some personal advice.

5 HOLIDAY DRINKS TO TRY THIS SEASON!

By Aditi Malhotra Stock Images

Christmas and New Year holidays are a time to let your hair down While many head out to party, some plan gatherings at home with their close ones. Whatever way you may choose, this time of the year is to enjoy, rejoice and have some merry time.

But what’s a merry time without some amazing drinks that you can easily shake up at home and entertain your guests?

Here are my top picks for the season, do try them and let me know how was your experience…

Every Christmas celebration is incomplete without a Classic Mulled Wine Its one of the best things about the holiday season, while we may not get snow in Goa, a warm mulled wine can still be enjoyed by one and all.

Its one of the most traditional Christmas beverages and has been enjoyed by people since Middle Ages It was also looked upon as a great way to extend the lifespan of stale wine. This recipe doesn’t need you to be a mixology expert and can be created easily at home. All you need to do is heat red wine with spices like nutmeg, cinnamon and clove. Add some honey to sweeten and gulp it down The Grinch Cocktail is my other favourite. A word of caution here, it’s so delicious that you might lose track of how many you have had ☺ Refreshing and light, it has a perfect blend of melon, citrus, and cherry flavours.

All you need is some melon liqueur, and white rum, topped with lemon soda and bingo!

Candy Cane Cocktail makes for another delicious thematic drink. It takes a little patience and time, but the end result will have you bowled over. Take your vodka and infuse it with some candy canes allowing them enough time to leave their minty and syrupy taste to elevate the vodka It usually takes up to 3 days and voila you will have the most amazing vodka ever. Enjoy it as it is or use this as a base for your other cocktails.

You can never go wrong with a Christmas Punch Its one of the best drinks you can have this season, refreshing, fruity and delicious Use sparkling wine, add some dark rum, orange juice, pineapple juice, cranberry juice and ginger ale. Add loads of ice and also use some fresh slices of orange, pineapple and cranberries to give it a kick And last but not the least, how about a Drunken Snowman? Well, it’s a cocktail, it’s a dessert and everything is amazing.

Take some vanilla ice cream in a blender, add some chocolate syrup and then add a generous amount of Bailey’s Irish Cream and there you go Warning, this one is addictive and one tends to keep enjoying it even after the holiday season is over.

I hope you have an amazing holiday season, but yes, do drink responsibly and do not drink and drive

VISHAL KHOSLA

THE JOURNEY OF SHEER DETERMINATION AND HARD WORK

By Rajesh Ghadge Images by Azaya Beach Resort

Vishal Khosla, General Manager at the Azaya Beach Resorts, Goa was born in Mumbai in a posh locality of Bandra He did his studies at Sacred Heart Boys high school Khar Had a dream of joining the Marchant Navy but his destiny took him to the Hospitality Industry Starting his journey as Dish-Washer he made his way up to becoming the General Manager of the the reputed properties. Here is a candid conversation with Vishal Khosla to find out more about his journey.

Tell us something about your early days & your background

Typical Mumbai boy grown in the streets of Bandra playing Cricket & Football. Studied at Sacred Heart Boys high school Khar, Grew up in LIC quarters

How did you choose hospitality as a line, was it intentional or happened by chance

Initially wanted to join Merchant Navy but opted for Hotel management at Sophia Polytechnic College which inspired me more towards Hotel management Started as a potwasher for almost 2 years since my hold on English language was average & later moved on to service as a steward in Banquet & got a

chance in Taj to move up my ranks & stand here as a General Manager.

At the age of 30 I was 1 of the youngest GM in my batch of Hotel Management which has been a wonderful journey. With more than 20 years of management experience, I have served as a General Manager in properties such as Novotel Goa Dona Sylvia Resort, Park Regis Resort, Whispering Palms Beach Resort and The Kenilworth Resort & Spa in Goa. Prior to joining Azaya Beach resort, I have also worked with renowned hospitality brands with extensive cross-cultural exposure to diverse domestic and international markets across UK, UAE & India.

How is this entire experience has been for you & what are the challenges you face while on this position?

My rapid growth and learning experience have grown tremendously since I joined this industry as a dishwasher to a GM which has given me insights of understanding every accept of this industry. Predicting the future post pandemic has been very challenging. With the Hospitality industry being the first and most affected during this pandemic. Its always challenging now to know when the markets will arise What do you think is your greatest strength & biggest weakness?

Having worldwide experience and cross skilled in the hospitality and aviation industry specifically solely designing the on suite rooms with the Etihad Airways in 2008 along with being very adaptable, focussed, and passionate are few of strengths. Well to speak about weaknesses, Me being aggressive, having low patience and always striving for more.

As a team leader how do you cope with bad business day & keep your team motivated?

As a person I am really an optimistic person and I believe Life is going to get better and post that I ensure the team is doing innovating stuff which always keeps them motivated

What are your key USP of Azaya Be

Resort Goa as a hotel & how have nurtured it

Azaya celebrates its Portuguese de influences with Maldivian concept in impeccably designed rooms and suites, be within the property, suites with individual p FIT hotels. Azaya is not the traditional hotel a lifestyle in itself.

How do you think goa tourism business is different from other parts of the country?

It’s extremely volatile goa tourism business and it has lots of extra factors which influences the tourism business which keeps it very different from other parts of the country

Which other hotel apart from Azaya Beach resort Goa do you personally appreciate?

St Regis, Taj Exotica & Alila Diwa

What events/activities are you planning for this season to keep Azaya always buzzing with people?

We are bringing a lot of musical events at Azaya, a lot of international festivals related to food & beverages which will be celebrated at Azaya, as Azaya is a synonym to “Celebration & Experiences”

How much do you think social media & influencers help in spreading the word for business these days?

Post pandemic social media & influencers have become a vital tool for supporting the marketing business of every single lobby, as print media and other ways of promoting has been reduced drastically

Where do you see your self 5yrs from now. Me creating something special & unique for the hospitality industry

CHEF GULSHAN KUMAR

Chef Gulshan Kumar is an Executive Chef at The Fishermans Wharf, Goa

By Rajesh Ghadge Images by: Chef Gulshan

I AM A PEOPLE'S PERSON

Chef Gulshan Kumar is an Exective Chef at the Fishermans Wharf Panaji and he is also holding the position of General Manager. Chef Gulshan belongs to the of India, New Delhi and he joined the Holiday Inn Resorts, Goa in 2015.

Chef Gulshan, please tell us more about your journey, and when you came down to Goa and how was it for you to move to Goa?

I am from New Delhi. After travelling to different states to build my career, I was asked to join the Holiday Inn Resort, South Goa, along with a friend So, in 2015, I travelled to Goa for food trials along with him, and we were both selected for the roles. That’s how my journey in Goa began. It was not difficult at all to move to Goa; as a young individual, I was seeking progress, exposure, and career building, and moving to Goa did also hit me with opportunities to participate in various competitions like the Culinary Expo Food Competition, where I achieved the first and second places in 2 consecutive years.

When did you realise that you wanted to become a chef?

I was always fascinated with special food preparations, and would help my mom in the kitchen from time to time. I still had no connection to Hospitality, nor was I interested, but it was always a dream to serve the Nation in any way possible, be it joining the army or police force However, I was rejected from the Army and Police forces due to my weak eyesight, and that’s when I found kitchen operations to be my go-to option, because I believed it offered me some surety. So, I did everything to make it possible for me to proceed with the Chef’s profession I completed my education at IHM-Hyderabad Catering College, and started off my career at Shangri-La Eros in New Delhi as a kitchen helper. After a year, I was positioned at Taj Falaknuma Palace in Hyderabad, and in 2013 I joined the Sayaji Hotel Indore as a Management Trainee, where, a little more than

half way into my trainee program, I was promoted as a Line Cook. Apart from all this, I’ve played a very important role at the preopening of numerous hotels and restaurants across the country

Tell us more about your tenure and journey at The Fisherman’s Wharf Goa

I joined The Fisherman’s Wharf, just this year in April, as an Executive Chef. It has been an experience of life changing moments; you get to deal with different guests and clients, and learn more about their tastes, preferences, likes and dislikes; but most importantly, you get to build a bond with them through the services you offer and through good food preparations. But through it all, I’ve had constant guidance from Chef Ranjeet Pandey; that plus experience has made me learn and understand so much about beneficial concepts like guest handling, food costing, crowd management, and so on. It feels really good to be part of one, strong and supportive team What are your signature dishes? Tell us more about it ‘Calamari a la Plancha’ is my signature dish, which is a squid preparation, originated from Spain. It is a very intricate dish that requires accuracy with the temperature levels, during preparation What is your personal favourite cuisine?

The Mediterranean cuisine is my personal favourite, because I believe it is one of the healthiest cuisines. It is this cluster of appetizing flavours from different regions of Italy, Spain, Portugal, Greece, France, and so on; made up of simplicity and the smallest, yet most delicious ingredients. What’s the dish you enjoy cooking the most?

I enjoy cooking the Risotto; an Italian dish, and

a Mediterranean favourite. I personally like the texture and taste of the Arborio rice, which is the highlight of the dish.

When it comes to eating, as a person what is your comfort food?

I prefer any South Indian dish for my choice of comfort, because of its uniqueness, every South Indian preparation has its own style, flavour and speciality to it.

What are your biggest strength and your weakness when you are leading a team?

I am a people's person; more than a team leader, I am a teamplayer. Being a very approachable person, is one of my biggest strengths, which allows my teammates to confide in me, to bring to me every challenge or difficulty faced with no hesitation, so that the right things can be done at the right time, to deal with the same. This in return brings them satisfaction, support and the much needed guidance that they require.

As a weakness, my temper gets the best of me at times But there has to always be a balance playing the bad cop and the good cop, to bring out the best in the team.

How did you keep the momentum going with your team during the low phase due to COVID-19?

COVID-19 was a tough time for many There were people who were unable to get back to their families, who were unable to fend for

themselves, who lost their loved ones, and those who lived alone with uncertainty. As a team player, it was only right of me to assist them during this phase I stayed with a few, we cooked together, and provided eachother with the right support. Apart from that, we provided and delivered groceries, basic supplies, financial and medical aid to the staff in different regions.

RAPID FIRE QUESTIONS

Q.1 WHERE DO YOU SEE YOURSELF 5 YEARS FROM NOW?

In 5 years, with hardwork and commitment, I see myself as a Corporate Chef for The Fisherman's Wharf.

Q.2 WHAT WEIRDEST THING YOU HAVE PUT IN YOUR MOUTH?

Wasabi is the weirdest thing to have ever been tasted. It's a Japanese plant paste with a very spicy flavour.

Q.3 5 KITCHEN TOOLS YOU CAN’T DO WITHOUT?

The 5 main tools would be passion, innovation, discipline, teamwork, and proper guidance. The most deliciously flavoursome dishes can be prepared with no absolute use of knives, ladles, and other crockery; but it is these five essential tools that can create a dish that brings the essence of the kitchen to a satisfied mouthful and a happy smile.

FOODS TO AVOID WITH FATTY LIVER

By Sunil Malhotra Stock Images

If you thought that liver damage is associated only with those who drink alcohol, think again. Yes, alcohol does cause maximum damage to the liver, but there are other factors and foods as well that can have an adverse effect on your liver. A fatty liver invites many diseases and hence it's important to keep your liver in check. Here are certain foods that you must avoid if you have a fatty liver.

Alcohol:

It is strongly recommended that anyone with fatty liver should ideally abstain from alcohol consumption If not then you should restrict yourself to the bare minimum of quantity and try and avoid the consumption of alcohol as much as possible. Alcohol consumed in excess for a long period of time results in cirrhosis of the liver which is irreversible and can lead to other complications like jaundice, blood vomiting, liver cancer as well as accumulation of excess fluid in your body.

Fatty/Fast Food Items:

Fast food items like wafers, french fries, pizzas, burgers etc; are very harmful to your liver. Being high in trans-fat content and saturated fat these foods are difficult to digest making your liver work harder to process such foods. The presence of high saturated fats can give rise to inflammation over a period of time which eventually turns into cirrhosis. In addition to fatty liver, saturated fats also raise bad cholesterol and simultaneously decrease good cholesterol levels in the body thereby increasing the risk of strokes and heart disease

Bread:

Food items like bread, pasta, pizza, biscuits etc; made from white flour lack fibre, minerals and various essential vitamins Most highly refined grains convert into sugar content which is hard to process and thus ends up as fat in the liver, being a major cause of fatty liver diseases.

Baked Food Items:

As suggested by Experts, bakery products should be totally wiped off your daily diet plan First and foremost these items are generally high in sugar which can lead to obesity and higher triglyceride levels in your body due to the fat content thereby leading to multiple liver diseases.

Fizzy Drinks:

Regular consumption of fizzy drinks can start damaging your liver and lead to various liver complications. Sodas, consumed in excess can be a cause for weight gain and obesity which results in fatty accumulation in your liver Soda is a very deadly combination of sugar and refined carbohydrates (also known as empty calories) that are detrimental to your health.

Red Meat:

Red meat is known to be high in protein but digesting it is a hard task for your liver The liver cannot easily break down the proteins which can result in various liver-related problems. The build-up of excess protein in your body can cause fatty liver diseases which may have an adverse impact on your kidneys and brain

Excessive Salt:

Salt has never been known to be easy on your liver as intake of excessive salt can lead to water retention in your body You must minimise your intake of salt and should avoid processed or canned foods that are rich in Sodium. You should consciously avoid all packaged savouries and processed foods as they can certainly lead to fatty liver diseases.

BENEFITS OF OLIVE OIL

By Sunil Malhotra Stock Images

Gone are the days when we had only 1 0r 2 types of oils for cooking With increased health awareness in today’s generation, many healthier options of oils are available for cooking One such oil is olive oil and you will be amazed to read how many benefits it really has, not just as a mere cooking oil but also for oral applications (the non-cooking version)

Reduces Risk Of Stroke:

The levels of cholesterol in the blood are significantly reduced by the presence of polyphenols in olive oil The risk of stroke is greatly reduced as the deposition of cholesterol in the arteries supplying blood to the brain is prevented.

Good For Digestion:

The consumption of olive oil regularly prevents various digestive diseases Olive oil lubricates our digestive system and keeps it healthy It helps prevent constipation by maintaining regular bowel movements.

Powerful Antioxidant:

Rich in polyphenols, Vitamin E and many other antioxidants, Olive oil is supposedly a very powerful antioxidant Your body is protected from free radical damage by these powerful antioxidants. They protect us from diseases of cancer, heart etc and keep us healthy.

Reduces Risk of Cancer:

As mentioned earlier too the polyphenols present in Olive oil are very good antioxidants

The risk of cancers of the bowel, colon, breast, endometrium, prostate etc; are to a great extent reduced by the consumption of Olive oil.

Good For Your Cardiovascular System:

Consumption of Olive oil is known to be linked with lower levels of bad cholesterol (LDL)

The polyphenols present in Olive oil help lower blood pressure and as such are useful for patients with hypertension. All this leads to the protection of your heart from various disorders

Antimicrobial:

Oleuropein present in Olive oil is rich in antiviral, anti-fungal and antibacterial properties. Therefore the consumption of Olive oil protects you from a variety of infections.

Helps In Weight Loss:

Olive oil is known to be rich in mono-saturated fatty acids like oleic acid. These are good for maintaining ideal blood sugar levels and good for your heart health Olive oil gives you a feeling of fullness thereby making you eat less food and reducing your calorie intake. This eventually leads to weight loss.

Pain Relief:

The presence of Oleocanthal in Olive oil shows anti-inflammatory effects and is instrumental in reducing inflammation, spasm and swelling thus reducing pain.

Management of Diabetes Mellitus:

An antioxidant called Tyrosol present in Olive oil helps improve insulin resistance thereby preventing sudden jumps in blood sugar levels Olive oil is effective in the management of type 2 diabetes mellitus.

Good For Bones:

The antioxidant and anti-inflammatory effects of Olive oil inhibit bone resorption It increases the formation of bones It goes a long way in maintaining bone material density. As a result, it prevents the risk of osteoporosis.

Benefits On Hair:

Promotes the growth of hair. Makes our hair shiny and healthy Hydrates your scalp and reduces dryness and itching Reduces and prevents dandruff.

Neuroprotective Effects:

Alzheimer’s, a neurodegenerative disease where an accumulation of beta-amyloid plaques in the brain results in memory loss The Oleocanthal present in Olive oil helps clear these plaques thus showing improvement in patients with Alzheimer’s. It effectively reverses learning and memory deficits.

BIG BANYAN

PREMIUM WINES BY JOHN DISTILLERS

By Rajesh Ghadge Images by Paul John

Making wines may be a fine art, but the magic lies in the lusciousness of the grape. Big Banyan is an expression of extraordinary journey of its makers John Distilleries from grape to

glass

Every sip of wine you take tells a tale of the land it came from, its unique terroir, the hands that nurtured the tender vines and plucked the plump grapes, and the vintner who worked his magic It reflects your mood, the occasion and the ‘moment’ you are in

To create these elegant wines, they harvest grapes from our vineyards in Bengaluru, and also handpick a few varietals from select vineyards across India. They are then transformed into wine at our state-of-the-art wineries in Goa and Bengaluru, under the watchful eye of Lucio Matricardi, their Italian winemaker.

The collection includes three red wines (Shiraz, Merlot, Cabernet Sauvignon), three white wines (Chardonnay, Chenin Blanc and Sauvignon Blanc), a rosé wine (Rosa Rossa), a dessert wine (Bellissima) and a Limited Spring Reserve Shiraz.

Over the years, their wines have received much praise and many a prestigious accolade. They are a testament to our company ’ s vision of creating the finest Indian spirits Go on, enjoy a glass of our creations.

The Vineyard

The Vineyard is located to the south of Bengaluru, just outside the city. The red clay soil and the mildly nippy weather with bursts of sunshine are perfect for some of the varietals we cultivate here. Lucio Matricardi, the winemaker, has handpicked a crew of farmers and trained them in the subtle nuances of viticulture. Together, they tend to our vines, prune them, nurture them, wait for the ripe

moment and pluck the grapes for our winery. They also source certain grape varietals from select vineyards in Nashik and Ramanagar. The terroir of these vineyards gives the grapes grown here a distinct flavour, which in turn is reflected brilliantly in our wines.

The Winery

After the grapes are harvested, they are taken to our wineries with utmost care. While their first winery was set up in Goa, they have launched a new winery in Bengaluru recently Their wineries are equipped with state-of-theart equipment to handle the winemaking process – from crushing, to pressing, fermentation, clarification and ageing. After undergoing our meticulous quality checks, the wines are finally bottled and prepared for you

The Vintner

Lucio Matricardi is an Italian winemaker with his roots deep in the heartland of winecountry. He hails from a family that owned a vineyard, and has always been surrounded by the magical process of winemaking At a very young age, he was introduced to the science of vine cultivation, the sweet fruits of toil, and the whimsical ways of nature. He turned his love for wines into a vocation, and went on to become a renowned winemaker

With his years of wisdom and passion for wines, he has helped create a distinct collection of fine Indian wines for us at Big Banyan.

John Distilleries

Established in 1996, John Distilleries grew to be a leading Alcobev company in a decade, not just in India but across the globe. Under the able guidance of the Chairman, Paul P. John the company owns a strong portfolio of brands across categories including Whisky, Brandy, Rum, Premium Wines and Single Malts The

flagship brand of the company, Original Choice, is one of the top selling brands in India’s popular whisky segment and is one of the top 10 selling whiskies worldwide, with sales exceeding 11 million cases a year. The Paul John Single Malts in the premium segment is a renowned brand of the company The popular Big Banyan portfolio of Wines, Mont Castle & Roulette are other known brands.

From the first case of Original Choice to the successful launch of the Paul John Single Malt, John Distilleries has always maintained the highest standards in quality all along This single-minded focus and an exceptionally talented and hardworking team eventually led John Distilleries to the realization of many a milestone.

John Distilleries has more than 1000 dedicated employees working in 8 manufacturing units spread over 7 states across India. We are committed to career-building, work-life balance and compensations at par with the best in the industry, whilst numerous other employee-friendly initiatives, help deliver a great work-life balance & enhance productivity.

AIDEN BY BEST WESTERNBRINGING A TOUCH OF GLOBAL HOSPITALITY!

By Aditi Malhotra Images by Aiden

Goa has no dearth of hotels, especially in the tourist belt, but to stand out and carve a name for itself right from the start is something a very few hotels can manage to do Aiden by Best Western in Vagator is one such name Recently awarded the Most Promising New Boutique Hotel in North Goa by Incredible Goa Awards, recognition came early for Aiden and it's every bit worthy of the same.

Nestled in the by-lanes of Vagator, just 950 mts away from the beach and 2 mins walk from the main Vagator road, this is one of the first Aiden by Best Western in India Best Western Hotels & Resorts headquartered in Phoenix, Arizona, is a privately held hotel brand with a global network of approximately 4,500 hotels in nearly 100 countries and territories worldwide.

Aiden Vagator features the brand’s newest design solutions that are created to meet the evolving needs of travellers. The design features an appealing combination of fresh, energetic and engaging elements, creating a distinctive style that is evident at every touch point of the hotel

The beautiful lobby with a stunning ceiling is what catches your attention the moment you enter the hotel. The smiling faces and hospitable nature of the staff are something you would not be able to ignore. Their attention to detail and quick turnarounds will win your heart during your stay As I was waiting for my check-in which was rather quick, I was served a shot of a nice and refreshing welcome drink.

As I walked to my room, the graffiti on the walls was hard to miss and appreciate and once inside my room, I realised that the rooms of this boutique hotel were at par with most of the 5-star hotels.

Spacious, and well-appointed rooms with a working desk, a lounging chair & table, a big screen LED TV, a minibar, an electric kettle, an almirah with locker and of course a comfortable bed are some of the key features that every room at Aiden boasts of.

The bathrooms are equipped with power showers and also have amenities of top quality All comforts of the guests have been

taken into consideration. The hotel’s classiness and premium standards are evident in the smallest of things. For instance, a bottle of sparkling wine was waiting for me as I entered my room

The hotel also has a multi-cuisine café that offers a selection of delicious dishes to satiate your hunger pangs. And for those who are conscious about their diet, there are some healthy options as well for you to choose from If you wanna cool off the heat, you can take a dip in the pool and if burning the holiday calories is on your mind, the hotel also has a gym to help you maintain your daily grind. While on the inside, Aiden provides a peaceful, calm and comfortable stay, the hot & happening life of Goa awaits you just outside the gate. Be it the flea markets, popular restaurants like Bo-Tai, Titlie, Antares, Salud or the famous tourist spots like Chapora Fort, Vagator Beach, Ozran Beach, everything is just minutes away from Aiden

The location of Aiden is definitely a big plus point making it an ideal choice for all travellers. And for those who love an extra dose of good hospitality and great service, Aiden is just perfect. After having stayed at the finest hotels in India and abroad, I can easily say that there is surely something about Aiden’s hospitality that makes it stand out from the rest.

For me personally, the experience of staying at Aiden was simply amazing and I would definitely like to go back and stay there

So what are you waiting for, plan your Goa vacation with Aiden by Best Western now.

Address: SY. No. 330/1, Anjuna, Vagator, Mapusa, Goa 403502

Contact:+91 83267 42030

Email: reservations@aidenvagatorgoa com

SOUL VACATION IS NOW POWERED BY KARE AYURVEDA

By Rajesh Ghadge Images by Soul Vacation

Soul Vacation, an award-winning property has recently joined hands with the Kare Ayurveda to provide a complete holistic experience to tourists visiting Goa. The property strikes the perfect balance of plush comfort and relaxed soul-searching collaborating with Kare.

Nestled in a beautifully serene setting in South Goa and infused with the magic of Greek architecture, Soul Vacation is a sanctuary to escape one ’ s busy life The property is strategically located close to the famous Colva beach and now with its association with Kare Ayurveda, guests can indulge in a refreshing and rejuvenating journey with custom-made packages facilitated by Kare. The collaboration between Soul Vacation and Kare Ayurveda is offering guests a unique experience that combines the best of both worlds: the tranquillity and beauty of Soul Vacation’s setting and a customised and holistic approach to wellness offered by Kare.

“We are very excited to launch this partnership with Kare Ayurveda,” said Vinod Dhawan, chairman of Soul Vacation. “Kare’s approach to wellness is aligned with our philosophy of offering a bespoke experience that helps our guests disconnect from the hustle and bustle of everyday life and reconnect with themselves We believe that this partnership will offer our guests a truly transformational experience.”

“After making significant investments in people, property and products, we are looking forward to providing our guests a completely new experience of wellness with specially curated packages by Kare’ , '' said Shiv Dhawan, Managing Director of Soul Vacation.

“We are delighted to be partnering with Soul Vacation to bring our custom wellness packages to South Goa,” said Dr Kalmadi, founder of Kare Ayurveda. “Kare’s philosophy is based on the belief that everyone is unique and therefore requires a personalised approach to wellness. We are confident that our partnership with Soul Vacation will offer guests a one-of-a-kind experience that will leave them feeling refreshed, rejuvenated and transformed.”

So next time you are planning to visit south Goa, be sure not to miss the opportunity to visit the Soul Vacation and experience a truly blissful stay with indulgence and relaxing ayurvedic therapy.

THE EDIBLE ART OF MOKA DESSERTS

By Sarat Rao Images by Moka

A great dessert has the capacity to simultaneously stop time and move you. And if you happen to bite into a dessert from Moka, it will not be an exaggeration to call it edible art. Behind this art lies the journey of the artist – an intentional process rooted deeply in tradition. For pastry chef and founder Moumita Sen, this journey spans across continents over three decades

“A large part of my childhood was spent at the Marble Palace in Kolkata, my maternal grandparents’ home. My grandmother was a matriarchal figure who imbued magic in Bengali sweets with the classic Bengali ‘Shondesh’, her absolute signature. I remember laboriously stirring the creamy cottage cheese over the flame, rolling it in the form of a dough and shaping them in wooden moulds. The Cheesecakes at Moka carry this tradition forward.”

The Gondhoraj Lime Cheesecake is one of Moka’s bestsellers and a must try The Gondhoraj lime (literally means the king of aroma, a distant cousin to the Kaffir lime) is known for its vibrant fragrance and truly elevates the taste of this cheesecake. Moumita’s quest took her to San Francisco where she had the opportunity to work with

some of the best pastry chefs in the world A lot of her learning was on the job, working closely with the pastry chef of Chez Panissea world-renowned restaurant in Berkeley started by Alice Waters, a pioneer in the farmto-table movement in California. “It was not just techniques and recipes but most importantly, the idea of ‘consciousness’ in food and where your ingredients come from.” These learnings laid the foundations of Moka.

In her bestseller cheesecakes, Moumita has achieved a certain mastery in the synthesis of her Bengali roots with notions of western dessert making The ‘Shondesh’ is the core component which lends a unique taste to the cheesecakes. They crumble on your plate as your heart fills with sensations of befuddling pleasure.

Like many successful ventures, Moka began in a garage in Saligao, Goa right before the pandemic. Moumita started Moka to celebrate Indian traditions through consciously crafted desserts. She works with local farms to get the freshest produce and sources in small batches from home growers whenever possible. “We choose to make our pastry ingredients inhouse instead of using store-bought options –like our cream cheese and ricotta made with locally sourced milk from Saligao. We use only Couverture chocolate which lends a superior texture to our desserts and avoids ingredients like hydrogenated oils which are neither good for the planet nor for us. ” Recently Moka moved from Saligao to Siolim expanding their menu for coffee lovers. Moka serves specialty coffee sourced from the Kelledevarapura and Balur estates in Karnataka. Visit Moka Desserts before sunset and feel what happens when tradition, creativity, love and flavour come together on a plate.

Café Details

Address: 22/1-B Wada Aframent, Siolim, Goa 403517

Website: https://www mokadesserts com Instagram: https://www instagram com/mokadessertsgoa/

QUERIM BEACH LESSER KNOWN PLACES IN GOA

By Sunil Malhotra Images by Armaan Malhotra

Goa is almost synonymous with beaches There are more than 50 beaches in Goa and of course, some are more popular than others and hence more frequented But if you are wondering where you should head for a quiet and peaceful beach experience given the holiday season rush, visit Querim Beach.

It’s one of the last beaches of Goa on the north side. It marks the mouth of the Tiracol River and makes for one of the most stunning beaches. It's usually secluded and offers clean waters with low tides. Since the location is still untouched, not many beach shacks or restaurants are found in the vicinity and it gives you a perfect chance to carry your picnic basket along and have a fun time with family or friends. However, a few local restaurants nearby could also be tried for enjoying the authentic Goan fish thali and other dishes

Since the tides here are low, you can easily take a plunge into the cool clear waters. A few popular activities carried along the Querim beach shore are: Paragliding: Paragliding is among the top water sports to enjoy while you visit Querim Beach. Usually, paragliding operations are run

in between the months of September and May here and the activity can last for a duration between 15 minutes to one hour.

Surfing: A few water sports enthusiasts can always be found lurking around in the water, splashing and surfing on their surfboards at Querim beach. Although the waters here are not quite wild, you will still be able to enjoy 2 –3 rounds of surf around the waters.

Kayaking: The tranquil surroundings of Querim beach make it a perfect place to revel in some kayaking activity. It is especially the best water activity for a solo traveller. Control your kayak and oar and navigate where you like on the silent waves.

Banana ride: As the name suggests, a bananashaped tube is connected to a speed boat and is meant to pull you or a group of your friends at a high speed. The inflatable tube is prone to flip you over in the water, which is

why you gotta hold the banana tube as tight as possible while the boat navigates the waters so that you do not end up with the fish below

Once done with the beach, you can also take a ferry ride to the Tiracol Fort from there and enjoy yet another offbeat location.

Tiracol Fort: Amongst the popular tourist spots in Goa, located near Querim Beach, this fort will take one hour of your time and does not entail any entry fee The fort is open for visit 24 hours a day and is highly recommended for those who reserve an interest in historical events and seek a unique adventure.

St. Cajetan’s Church: This is a historical and heritage site near Malvan and is regarded as one of the most magnificent churches in Goa

Tourists are attracted by the depiction of statues and sculptures at the church. For the best photography opportunities and a chance to view the amazing divinity of this church, one must certainly put this place on their list Shri Ajoba Temple: Shri Ajoba temple is located just at the entrance to the beach. It is one of the prominent points of attraction for tourists, who come here to view its spectacular yet modest architecture

Located around 45 km from Panaji, Querim Beach is well connected by buses. You can also take a one-and-a-half-hour drive to reach here by your own car or hired taxi. Make it a point to visit the beach for its sheer serene surroundings and ethereal beauty

SAMANTHA PEREIRA

BAKING CAKE IS MY PASSION

By Rajesh Ghadge Images by Samantha Pereira

Holding the masters degree in Geology in Earth Science from Goa University as well as an MBA from Goa Institute of Management Samantha started baking cakes five years ago. Besides baking she also doubles as an actor in Konkani movie and modelling for the couture brands in Goa. She is working full time for a reputed mining company in Goa and after finishing all the tasks she invests time in baking under the brand name of Cake~a~licious.

Cake making

I am Samantha Pereira- the girl who fell in love with baking a few years ago I am the founder and brainchild of Cake~a~licious. Currently based at St-Inez, Panjim. I am a Geologist holding a Master’s degree in Earth Science from Goa University as well as an MBA from Goa Institute of Management Currently associated full-time with one of the top mining firms in the industry. Along with being a part time-cake artist & bagging multiple awards, I have also dabbled in Konkani cinema bagging cameo roles in 2 movies along with modelling for couture brands

My journey towards baking started out as initially as a hobby when I started trying out different recipes, baking cookies and cupcakes. My first product that I vividly remember was chocolate-mint cookies, which i distributed amongst family, friends and neighbours. The feedback received was extremely encouraging and further pushed me to sell these amazing cookies. The next item that motivated me further was after baking my birthday cake - it was a rich chocolate cake loaded with strawberries and since then there was no looking back.

Have you done any formal education into the field of Culinary Art?

I am a self-taught cake-artist, however in order to hone and achieve the finesse required further, I have undergone a few certifications from some of the renowned names in the Caking world. What are the hurdles you faced while pursuing your dreams and how you overcome them?

Please tell us about your background and how you entered into the field of culinary?

Every venture has its ups and downs, but each situation always has a lesson to be learnt. Market saturation due to increase in a number of home bakers along with cartelization of prices are amongst the few challenges Also, Customers who haggle had initially been a challenge since i was still trying to make my place in a market that was oversaturated. However, with time, I’ve learnt that my time and expertise is what makes me unique and hence led me to cater to the cream of the crowd only!

What are the USPs of your cuisine and how you deal with the competition?

Consistency in product quality delivery is my USP & forms the DNA of my business

My works of art are not only pretty, but extremely delicious since i believe in putting my secret ingredient "love" into all my creations, and it primarily for this reason that I am proud to say a 90% of my clientele are repeat customers y-o-y Tell us more about the types of cakes that you bake and your specialty I cater to a range of customized delectable cakes (2D as well as 3D), chocolate fudge brownies, mousse bowls, cake pops, as well as corporate orders/hampers as per the client's budget

My signature work includes 3-D cakes which are a one-of-a-kind creation in Goa, bringing the design requirement to life in 3-D view and that too all in cake!

I provide ample flexibility to the clients to mix and match ideas, reference images- in short a completely customizable cake from scratch.

My forte does not just include customized cakes for weddings/birthdays/bachelorettes etc, but exquisite festival/special occasion hampers, are right up my ally

My products are not only consumed by clientele within the State of Goa but have also travelled far and wide across different states in India and internationally as well, which is a testimony to the consistent product quality that she maintains.

If not a Chef, what else would be doing ?

I would have been an Interior Decorator which again would allow me to express my creative side.

Tell us about your top 5 favourite dishes

Yellow Thai Curry with Jasmine Rice, Crumb Fried Beef Fillets, All types of Seafood, Ramen, Sorpotel E sanna

Tell us 5 kitchen tools you cannot live without.

Oven, Mixing Bowl, Spatula, Turntable, Bench Scraper

Any message that you want to give ?

If you believe in yourself, then nothing can stop you. There will be immense challenges all throughout the journey, there may be times when it gets too much and you want to give b t th t i t t i t k lf

DESTINY’S CHILD!

By Armaan Malhotra Image by: Armaan Malhotra

“If you want to make God laugh, tell him your plans” For some people, this line defines their whole life. Although none of us has control over life and what the future holds for us, for some, the plans they make versus what they actually end up doing are poles apart. It's literally like telling God a joke Samir Bhisti is a classic example of such a scenario in his real life. Little did he know that whatever he was working towards will lead him to a completely different path.

Belonging to a very middle-class simple family, Samir was born in Goa and has lived in the capital city since his birth. Despite the struggles of the family, Samir’s parents wanted him to get a good education and they left no stone unturned to do so.

After schooling, Sameer opted for a degree in automobiles and with his sheer hard work, he did attain that. Post getting a degree, it's every youth’s dream to get a job in his desired field, but this is where Sameer’s plans started to fail. He tried for months but did not land up a job that he was eyeing or did justice to his educational qualifications Sameer did not lose hope and rather than giving up on his dreams and taking any job that came his way, he thought of changing his subject line and increasing his qualifications. He started pursuing a degree in law. Yet again, after becoming BA LLB, Sameer still struggled to find a decent job.

Though Sameer was disappointed that none of his efforts was paying off, he maintained his calm and started of thinking ways to earn some money. He did not want to burden his family anymore and also thought that till the time he doesn’t find an appropriate job, he would do something temporary to sustain himself and also support his family in whichever way he could.

This is when Sameer met a friend of his who was running a small event management company It wasn’t the ideal choice for Sameer, but he went ahead and offered to help his friend and become part of the event management world.

A few months into this line, Sameer started enjoying his work so much that there was no looking back This wasn’t something he wanted to do, but destiny surely had other plans. Today, looking back, Sameer doesn’t regret the years he spent getting specialized qualifications and yet doing events, he proudly owns both aspects of his career and says that all one needs to do is trust in God and his plans. If he closes one door, or even the second, he opens the third. Believing in this philosophy, Sameer today enjoys his work to the fullest and you will always find him smiling, happy and bubbling with raw energy Seeing him, even my belief in God’s plans multi-folded and I feel that sometimes, it's best to surrender to the almighty and see where life takes you because no one plans better than God can