Food & Hospitality February 2023 Issue

A FISH TALE

THE STORY OF ‘THE FISHERMAN'S WHARF’

12 EDITORIAL

14 THE TEAM

16 INDUSTRY BUZZ

VISHAL KHOSLA RECEIVES PRESTIGIOUS ASIA FOOD CONGRESS & AWARDS

RAHUL GURAV JOINS GOA MARRIOTT RESORT AND SPA AS PASTRY CHEF

THE LAUNCH OF BRISA DO MAR ON 12TH FEBRUARY 2023

28

TAVERNS OF GOA

MIGUEL'S COCKTAILS & PETISCOS

32 COVER STORY

A FISH TALE - THE STORY OF THE FISHERMAN'S WHARF

44 INCREDIBLE KITCHEN

BLACK CARROT KANJI BHANG GUJIYA

46 GOAN

FOODIES

THE TRULY INDIAN BRUNCH AT TAJ FORT AGUADA

50 FEATURE

6 OFFBEAT REASONS TO VISIT GOA THIS SEASON!

5 FOOD TRENDS THAT ARE SET TO RULE 2023!

58

COCKTAILS AND CUISINE WITH ADITI

WHAT MAKES VODKA, A GO TO ALCOHOL FOR ALL COCKTAILS?

62 GM SPEAKS

RAJESH KUMAR - THRIVING IN THE DYNAMIC HOSPITALITY INDUSTRY: EMBRACING OPPORTUNITIES

68 CHEF SPEAKS

CHEF KALYANI PUNYAPWAR - BONDING EMOTION COULD BE THE GREAT STORY-

72 FOOD & HEALTH

10 BENEFITS OF INCLUDING RAISINS IN YOUR DIET.

BENEFITS OF FLAX SEEDS

80 GOAN SPIRITS

BOTTOMS UP - AN EXPERIENTIAL SPIRITS OUTLET

84 IN REVIEW

SOBIT SAROVAR PORTICO - THE ALL IN ONE BUSINESS LESURE HOTEL

THE RED GINGER - A PREMIUM PAN ASIAN DINING

BAKESTER’S DOZEN - 13 REASONS TO HOP IN

96

TRAVEL TALES

BELGAVI - A PLACE RICH IN CULTURE, HISTORY AND CUISINE!

100 HOME CHEF OF THE MONTH

ABIGAIL NUNES - CULINARIAN INSPIRED BY GENERATIONS

62 68

80

100

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NEW HOPES WITH THE NEW YEAR!

As we celebrate the colourful and joyous festival of Holi, I would like to extend our warmest wishes to all our readers. Holi is a time to spread love, happiness, and good food, and we all at FNH hope that this festival brings you all of that and more.

As we enter into a new year, we are also proud to announce the anniversary issue of our magazine. This special issue marks a milestone in our journey, and we would like to take this opportunity to thank all our readers and contributors for their unwavering support and encouragement.

Our anniversary issue is a celebration of the best in food and hospitality, with a focus on the latest trends, innovative ideas, and timeless classics We have scoured the state of Goa to bring you the most inspiring stories and the most delicious recipes, all packaged in a beautiful and interactive format

It's been an incredible year in the world of food and hospitality in this beautiful coastal state, and we ' re excited to share some of the latest trends and developments with you

Goa is known for its stunning beaches, vibrant culture, and delicious cuisine, and in this issue, we'll be showcasing some of the top restaurants, chefs, and food experiences this state has to offer.

One of the most exciting things happening in the world of food and hospitality in Goa is the emergence of a new wave of chefs and restaurateurs who are redefining the local culinary scene. These chefs are taking traditional Goan recipes and putting their own unique spin on them, resulting in exciting and delicious new flavours and combinations. We'll be taking a closer look at some of these up-and-coming chefs and their signature dishes.

At the heart of our anniversary issue is a commitment to excellence in food and hospitality

We believe that food is not just nourishment for the body, but also nourishment for the soul And we hope that our magazine inspires you to explore new places, experiment with new flavours, and embrace the spirit of hospitality in all that you do

So, as you celebrate the festival of Holi, we invite you to join us in celebrating our anniversary issue

We hope that our magazine continues to be a source of inspiration and joy for all our readers in the coming years and that you enjoy this special anniversary issue of our food and hospitality magazine in Goa. Here's to another year of delicious food, unforgettable experiences, and endless culinary inspiration in this beautiful state! Once again, we wish you a happy and colourful Holi, filled with love, laughter, and of course, delicious food.

Cheers ☺

The Food and Hospitality Magazine Editorial Team.

ADITI MALHOTRA MANAGING EDITOR

THETEAM

Editor in Chief & Publisher

Rajesh Ghadge

rajesh@rajeshghadge.com

Managing Editor

Aditi Malhotra aditi@foodandhospitality org

Contributors

Sunil Malhotra

Jade Dsa

Armaan Malhotra

Aakash Ghadge

Kalyani Merwade

Design & Layouts

Creative Concept Media creativeconceptsgoa@gmail com

Photography

Tanmayee Masurkar

Copy Editor

Anita Athi

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The Magazine is Published by GOA PRISM DIGITAL MEDIA

Editor & Publisher Rajesh Ghadge, 501, SunteckKanaka Corporate Park, Patto Plaza, Panaji, Goa-403001

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Cover Photo Credits

Fisherrman's Wharf

VISHAL KHOSLA RECEIVES PRESTIGIOUS ASIA FOOD CONGRESS & AWARDS

Vishal Khosla, General Manager Azaya Beach Resorts, Goa received the most pretentious Asia Food Congress & Awards in the category of one of the Top Most Hospitality IconsGeneral Manager.

The Asia Food Congress & Awards held on the 14th March, Velentines day at Taj Lands End Mumbai. Mr Kholsa also received an award as Goa's Best General Managers – Hospitality by Goa Leadership Awards felicitation ceremony on 22nd March 2023 amidst industry stalwarts

The Asia Food Congress & Awards were created to redefine 'Good Food' as being tasty, authentic and responsible. We aim to set

criteria for entry that are realistic and inclusive of food and drink producers who have demonstrated a commitment to be part of building a tasty. Authentic and responsible food system, going far above and beyond the status quo for their industry, while not making them so strict that eligible participants are limited to a small handful of products. The Awards are rooted in a belief that by being inclusive, our food system will more closely embody the principles of taste, authenticity and responsibility more quickly

RAHUL GURAV JOINS GOA MARRIOTT RESORT AND SPA AS PASTRY CHEF

Panaji, Goa, India] –01st February 2023 – Goa Marriott Resort and Spa is pleased to announce the appointment of Chef Rahul Gurav as the new Pastry Chef, who comes with a distinct culinary experience. A seasoned chef, he has worked with some of the most eminent Indian and International hospitality brands including Marriott International, ACCOR, The Oberoi Group, and IHG Hotels and Resorts.

Rahul's primary responsibilities at the Goa Marriott Resort and Spa will be to introduce new ideas into the bakery and dessert operations He will also enhance the gastronomic experience at Goa Baking Company, the in-house Deli, and one of Goa's

most popular patisseries, with his signature dishes, which have garnered him numerous accolades and appreciation from guests over the years. He was also awarded with a bronze medal in the Hospitality Qatar 2018 | Salon Culinaire.

Shares Amit Dash, Executive Chef, Goa Marriott Resort and Spa, “We are delighted to have Chef Rahul join our team and share his culinary expertise to offer the best food to our guests. He will be responsible for the design and creation of desserts, pastries, and bread across all the outlets at the hotel We are positive that he will be an asset to the property with his remarkable sense of global and local cuisine, know-how and cooking skills.

KINGFISHER ULTRA LAUNCHES

NEW MUSIC IP ‘ULTRA SOULFLYP’

Ultra Soulflyp four-city tour in February will feature performances from celebrated musicians IAMDDB and DJ Lag across events in Bangalore, Mumbai, New Delhi and Goa

Kingfisher Ultra, India’s iconic premium brand, today announced the launch of a new music event series called Ultra Soulflyp, with an aim to build immersive musical experiences.

Kingfisher Ultra is a contemporary and premium brand, which constantly reinvents

itself to offer unforgettable experiences. “Kingfisher Ultra has been the premium brand of choice to celebrate culture and community as well as moments of joy and togetherness. We are thrilled to be announcing this music series and we are confident that Ultra Soulflyp will be a new milestone in our journey. Music has always been a passion point for the youth who are seeking authentic and newer avenues of immersive experiences with diverse music

forms and artists. We are confident that Ultra Soulflyp will become a new platform to connect the cultural dots for our communities through music,” Vikram Bahl, Chief Marketing Officer, United Breweries Limited, said Ultra Soulflyp aims to build immersive experiences through alternative music genres. Designed with the aim of building a community enriched by musical experiences, Ultra Soulflyp’s calling card will be its focus on techled immersive experiences soundtracked by new, creative and exciting dance music genres. In its first edition, it will feature a fourcity launch tour with artists like gqom king DJ Lag and urban jazz pioneer IAMDBB, supported by Indian acts in Bangalore, Mumbai, Delhi and Goa later this month

In a space saturated with events, the new music series Ultra Soulflyp will stand out with its curation of sounds and styles from around the world that are on the edge of familiar and offer a true celebration of culture and community. Ultra Soulflyp’s series of launch events across India in February offer a taste of what the music IP has in store for music fans through the year. Its focus on technology-led immersive experiences will also seek to highlight talent – local and international – and offer opportunities to young creatives and designers whose ideas navigate multiple disciplines and artforms.

ELEVATE YOUR SUNDOWNERS WITH GOAN CHARLIE AT DOCE, HILTON GOA RESORT

The charm of Goa lies as much in its onshore breeze and surreal views as it does in its cuisine and cultural experiences. Nestled atop the Saipe Hills, Doce at Hilton Goa Resort brings you a unique sophisticated experience of the perfect Hi-Tea with their Goan Charlie Doce, the open-air cafe inspired by the quaint Portuguese-style architecture has an elegant ambiance and will serve the Goan Charlie, a 3 tier stand of local savoury and sweet bites that

are both familiar and unfamiliar – but, most of all, ideal for you to luxuriate in a dreamy sundowner with a stunning panoramic view of the setting sun, Nerul river, and surrounding fields.

The signature bites for Goan Charlie are inspired by the menu of The Poder Chronicles, a flagship event at Hilton Goa Resort which aims to support and revive the Poder community and the Poder culture, which is at

the heart of the Goan culinary tapestry. The concept showcases the local Goan bread and its various versions by presenting a diverse selection of meat-infused breads, with vegan options as a bonus

A three-tiered culinary adventure filled with tantalizing flavors’ and aromas, the Goan Charlie showcases an array of signature delicacies such as Balchao in Saipem, Vegetable & Mushroom Xacuti Croissant Sandwich, Maka Kullyo Zai and Cafreal Chicken Croissant Sandwich in the top tier; the Avo’s Kankon and Mumbai Balchao Potato Crostini in the middle tier alongside Pork a Que and Richado prawn open face toastie, whereas Akela, Serra Dora and Bebinca in the bottom tier While the savories are sure to delight your palate, the desserts will take you on a journey of pure indulgence. Alongside this, one can also savor other small bites like Zapiekanka, Faux poie, Smoked Salmon,

Cream Cheese and Bagel, and Grilled Ham and Cheese Sandwich, among others from the à la carte menu of the charming cafe. ‘Doce’ means ‘sweet’ in Portuguese and staying true to its name, where you can also enjoy an assortment of artisanal teas from Tea Swan, single estate coffees and various editions of Hot Chocolates while relishing the three-tiered Goan Charlie with distinctive vegetarian as well as non-vegetarian signature dishes curated by the culinary team at the luxurious resort.

The fresh air, natural lighting and breathtaking views of the Nerul river lend the cafe a calm Goan vibe. Make the most of your evenings set beside the picturesque sunsets and amp up your Cream Tea experience at Doce

When: 5 pm onwards

Where: Doce, Hilton Goa Resort

Price: Goan Charlie at Doce 499 ++ with unlimited Artisan Tea by Tea Swan 699 ++

THE LAUNCH OF BRISA DO MAR ON 12TH

THE LAUNCH OF BRISA DO MAR ON 12TH

FEBRUARY 2023 was attended by the who's who of hospitality industry in Goa. Brisa Do Mar is a RestoBar situated on the rooftop of Fern Habitat on the most happening lanes of Goa, near to the candolim beach with 180 degree Arial view of the Arabian sea and an infinity swimming pool adjacent to the Brisa Do Mar with an 180 degree mountain view open to greenery, and it is a perfect place to unwind with your friends and family with world class liquid mixology at the Bar, curated by the top 50 ranked bars of the world to create an experience and the perfection to our delivery

of our cocktails matching to the taste bud of our customers, adding to this their food menu options have delicious spread known for its Mediterranean, Asian, continental and Goan cuisine “As we launched Brisa Do Mar with brunch affair which we are planning to have every Sundays with Live Music, Delicious food, live seafood grills, mind blowing mixology with unlimited alcoholic and nonalcoholic beverages, various activities for kids and adults likewise pool table, goose ball, Infinity swimming pool, toddler and kids play area and more, ” said the hotel GM.

A TASTE OF THAI AT DOUBLETREE BY HILTON GOA – PANAJI’S THAI FOOD FESTIVAL

At the 8-day festival, Chef Kitti and the culinary team of the resort will come together to present a palate of traditionally prepared dishes with delicious ingredients. On the menu will be popular Thai delicacies like Tom Kha soup, Pad thai noodles, Deep Fried Sea Bass with Fish Sauce to lesser-known recipes like Kung Op Woon-Sen, Eggplant stir-fried with garlic and basil leaves, Kanom Pung Nha Moo and more. After a piquant savoury taste, guests can indulge in drool-worthy Thai desserts ranging from Young Coconut Sago, Bua Loy (Rice ball in Coconut milk) to Pumpkin with egg custard. As DoubleTree by Hilton Goa – Panaji sets up to serve Thai flavours at their serene resort, it’s time for you to gather your friends and family for a culinary sojourn like no other in the city!

When: 5th and 12th Feb: Family Soiree brunch (Thai highlight cuisine) at Comida

6th – 11th Feb Set menu as well as A La Carte, Thai Food Festival over Dinner

Time: For Soiree Brunch (01:00 to 04:00pm)

The city goers are in for a Thai treat as DoubleTree by Hilton Goa – Panaji turns the host of a tantalising Thai Food Festival at their dining outlet Comida. Chef Kitti Kaewsakul, a skilled chef from Bangkok’s prestigious Thai Cooking Academy is flown down to exclusively prepare authentic flavours of the cuisine starting from 5th to 12th February

Set Menu / Ala Carte over Dinner (07:0011:00pm) Venue: Comida, DoubleTree by Hilton Goa – Panaji- Price: INR 1299 + taxes per person (Ala carte vegetarian) - INR 1499 + taxes per person (Ala carte non-vegetarian)

INR 1800 + taxes per person with soft beverages (Brunch) - INR 2800 + taxes per person with alcoholic beverages (Brunch)

INR 1000 + taxes per child (6-12years) (Brunch)

MIGUEL'S COCKTAILS & PETISCOS

TEXT - KALYANI MERWADE IMAGES - MIGUEL’S

Miguel's is an art-deco bar that serves as a friendly watering hole for both the residents of Panjim and the wandering. The food represents 450 years of Konkan- Portuguese culinary fusion, served in exciting contemporary formats

Miguel's is an art-deco bar that serves as a friendly watering hole for both the residents of Panjim and the wandering. The food represents 450 years of Konkan- Portuguese culinary fusion, served in exciting contemporary formats.

Beautifully crafted cocktails and drinks hark back to the classic drinks of the 1920s and '30s. Miguel's as a cocktail bar is reminiscent of the Gilded Age where quality and attention to detail superseded convenience and costcutting. Bearing in mind the timelessness of its beautiful neighborhood Miguel's Goa immerses the guest in an Art-deco environment from the Roaring 20s. The brand name pays homage to the Building "Bento Miguel" and its original builders of the Bento Miguel family who were pivotal in bringing spirits and wines to Goa during the Portuguese era.

Miguel's Cocktails & Petiscos' was the realization of a longstanding dream of two college buddies, Dhruv and Ankush who studied and worked in various bars in the town of Brighton (UK) in the early 2000s. Dhruv and Ankush met at East Slope Bar, the University of Sussex Union bar 23 years ago and have been friends since, in honor of that bar and its importance to their friendship, their company is named East Slope Hospitality.

Miguels takes the art of mixology and cocktails seriously and offers several signature cocktails as well as some of the great classics. The Great team of young chefs, headed by the very talented Chef Madhav Dayal serves a variety of Petiscos (small plates) that pay tribute to Konkan-Portuguese cuisine, highlighting Local Goan produce.

One of the favorite signature cocktails at Miguel's is the Punho Luta Mexicano which has Jalapeno-infused vodka, Cointreau, freshly ground cinnamon, freshly squeezed orange, locally sourced raw honey, and lime. Another crowd-pleaser is the Azulejo, which is a smoked Chonak (popular local sea fish) served on a deconstructed curry that resembles a

Portuguese tile. These among other unique offerings give the customer a one-of-a-kind experience.The Art-Deco influences in the identity come from the space itself, which is designed to be a luxurious, intimate cocoon for high-quality and handpicked experiences. The bar uses only the finest materials such as Burma Teak with an inlay of Italian Perlato marble, highlighted by hand-crafted wicker and glass lamps The tables have Pakistani Onyx that radiates back the warm lighting The Brass Chandelier Bar emits a soft glow through the various liquor bottles. No faux materials were used and everything was created as it would have been 100 years ago.

The live open Kitchen and Mixology counters are at the centerpiece of the experience and within a short spell, the patron familiarises oneself with the core team. Conversations and interactions are encouraged and the team is anything but secretive about their craft and methodology

Specially curated music events regularly punctuate the calendar and they regularly collaborate with their fellow F&B fraternity, thereby bringing new offerings to their customers.

Miguel's Goa wonderfully aspires and lives up to the name 'Miguel's Cocktails & Petiscos" It believes the guests want and offer what it says " on the tin" by providing good quality products that are responsibly sourced and used.

Miguel's Goa also extended their services by making the place friendly enough to bring in Children but till 9 pm, post which it's adults only.

On top of making magical moments, they also accept special requests but it relies on the request to feel that they can do justice and cater to the requirement properly

A FISH TALE

THE STORY OF THE FISHERMAN'S WHARF

By Rajesh Ghadge

Goa’s tourism industry is the highestgrossing in the country, and the food and hospitality industry is second to none. All the big players have their franchises set up here What is most significant, however, is the homegrown brand of The Fisherman’s Wharf, which has made its mark across the state, the country and now internationally too. In this first anniversary issue, we are bringing you the story of the inception and growth of the proudly Goan brand “The Fisherman’s Wharf”.

The Fisherman’s Wharf is a unit of Averina International Resorts Pvt. Ltd., owned by Mr. Xavier Furtado who also owns the Holiday Inn Resort, Mobor The Fisherman’s Wharf’s chain in Goa and across the country is headed by the Head of Operations, Mr. Ranjeet Pandey. The brand has currently 3 outlets in Goa and branches in Bangalore, Hyderabad and Chennai. Mr. Ranjeet who is associated with the brand for more than two decades hails from Kolkata but has been living in Goa most of his life. He is a science graduate but entered the hospitality industry with a speciality in food production.

Mr Ranjeet Pandey relays that the idea of Fisherman’s Wharf came about in 2005 when Mr Xavier, the Chairman of the group, decided to make use of a piece of land touching the river situated opposite the Holiday Inn Resort, Mobor. “Mr Xavier had acquired this land long back with the vision of starting something unique, and one day he came up with the idea of a restaurant with an authentic Goan touch I was part of the core team to execute this plan to make Mr Xavier’s vision a reality. During that time, I was working as the Executive Chef at Holiday Inn Resort and after the launch of The Fisherman’s Wharf, I was given the responsibility of a restaurant in south Goa.”

After the great success of The Fisherman’s Wharf in South Goa, it opened its second branch in Bangalore, followed by Dubai and Hyderabad “When we saw the progress of the Bangalore property, we decided to expand into other locations, and in 2012 we opened The Fisherman’s Wharf in Dubai, followed by Panaji and later on in Hyderabad,” said Ranjeet.

Our Company has a plan of opening a second

branch in Bangalore. ”I believe that there’s a lot of potential in Bangalore and just one or two properties will not suffice hence we have plans to open more outlets in the Tech City of India As Bangalore is such a large city, business potentials are enormous and we have the scope of having more than 3 to 4 outlets there,” he added.

Mr Xavier himself gave us the background to the emergence of this success story “I had purchased the riverside property where The Fisherman’s Wharf is currently situated, long ago with a vision of making a riverside restaurant there. During the construction of the Holiday Inn resort, it was used as a shelter for the labourers One day I went to my father and relayed my idea of opening a restaurant with a Goan touch on that land to which he instantly agreed, rest is the history,” he said. After the approval from his father, there was no looking back for Mr Xavier and it was the beginning of one of Goa’s biggest restaurant chains “After Bangalore, we opened a Fisherman’s Wharf at Dubai Marina but because of the lack of an alcohol licence, we decided to move back to India. After the success of the Panaji outlet, we started the third outlet of Goa in Calangute Currently, Fisherman’s Wharf has 3 outlets in Goa, 2 in Bangalore, one in Hyderabad and one in Chennai.”

Mr Xavier has ambitious plans for the expansion of the Fisherman’s Wharf brand across the country “I want to take it to all the major locations across the country but we are going slowly and steadily as it takes time to set up these ventures in new geographical locations. For example, setting up one restaurant takes 6 to 8 months so the process is long You have to choose a location, assess

the competition and ensure the market is correct. We have plans of starting a Fisherman’s Wharf in Pune, Mangalore and in Mumbai.

All the outlets believe in ‘Responsible Dining’ as their foremost objective through guest satisfaction in terms of value for money complimented with food and dining hygiene and safety

THE FISHERMAN’S WHARF, MOBOR

Fisherman’s Wharf is situated on the banks of River Sal, set in a rustic ambience, with a picturesque view of the shimmering water and majestic sunsets This riverside indulgence is the flagship establishment of this very wellknown chain of restaurants.

It offers a very creative cuisine of seafood delights with an amalgamation of Goan

authenticity and Indian and global flavours. They serve up classic cocktails and other refreshers to accompany your food. It is also an entertainment hub with only the best of live bands and energetic performances, whilst guests are treated to the cool breeze and the warm embrace of the Goan vibe.

The Fisherman’s Wharf was established in 2015 in the heart of Panjim city, in a heritage IndoPortuguese villa with intricately and thoughtfully designed furniture and décor in bright and vivid colours, inviting visitors for a luscious and exciting dining experience. The brass pots, woven bamboo baskets, glimmering lights and the colourful Mexican hats in quaint settings, add to the grandeur of the place.

It boasts an extensive menu of seafood dishes with Goan and Portuguese influences, curated by stellar chefs, to the liking and preference of its diners. Awarded the ‘Best Restaurant in Panjim’, it is a place where guests can enjoy their evenings with their loved ones, friends and family, as they dine to impeccable, classy and melodious tunes of live music throughout the week, with relaxing vibe.

THE FISHERMAN’S WHARF, CALANGUTE

A mission to show appreciation for local Goan cuisine, and further to give a nod to the true essence of the richness of Goan flavours, led to the establishment of The Fisherman’s Wharf, in Calangute, in 2018. Set aside from the hustle and bustle of the thronged streets of Candolim and Calangute, it is a standalone Portuguese-Goan bungalow with sloping roofs, surrounded by wooden decks and row boats

resembling the summery and sandy beaches of Goa It isn’t just a restaurant, but an ultimate culinary destination, with a blend of lipsmacking delicious food, impeccable service and hospitality, and a fantastic atmosphere, translating into the perfect dining experience. It offers a slice of Goa to everyone who walks in and all can watch the chefs churn out lavish pieces of their culinary art.

THE FISHERMAN’S WHARF, BANGALORE

The Fisherman’s Wharf, established in 2012, brings the essence and fragrance of flavours from Goa to the outskirts of Bangalore. Everything, from the clay-roofed gazebos and the artwork to the culinary experience, is reminiscent of a lavish Goan home. With an island bar down the centre, shaking out refreshing cocktails and beverages, the Wharf leaves no stone unturned in finding that perfect companion to go with your choice of

cuisine Diverse flavours from across the globe find their way to the menu, making the perfect middle ground to satisfy a diverse taste palate. With a dedicated play area for the kids, planning that long overdue family gettogether isn't as farfetched an idea anymore. Whether you ’ re looking for a quiet table for two or to sip a few drinks with a bunch of friends, The Fisherman’s Wharf comes with a setting for every need.

Image Credits - Shivansh Singh

THE FISHERMAN’S WHARF, HYDERABAD

The Fisherman’s Wharf, established on the 10th of March 2017, is a lavish Goan house with an open kitchen whereby, one can see master chefs, craft out each preparation on a sparkling white platter, tastefully decorated for the diner’s culinary delight. Flavours from across the globe find their way to the menu, making it a point to satisfy a diverse tasting palate.

Strolling through, the restaurant transports you directly to the quaint streets of Panjim with multi-coloured homes depicting the Portuguese era, lush green surroundings, clayroofed gazebos and tiny cobbled streets ‘The Tinto’, which is ‘The Marketplace’ in Portuguese, is an open bar that shakes out

refreshing cocktails and beverages, while The Margarita Lounge Bar transports you to the streets of Mexico with a hacienda theme and graffiti on the walls, where one can enjoy classic margaritas and frozen delights. Adding on, the banqueting lawns have been created for lavish parties, receptions or corporate events.

Live music makes the central courtyard the place to be in, whether to shake a leg or sit under an umbrella to enjoy the Goan hospitality. Whether you want to serenade your loved ones or party with friends, this place will ensure and guarantee you a true Goan experience in Hyderabad

Image Credits - Shivansh Singh

THE FISHERMAN’S WHARF, CHENNAI

Recently launched on 17th February 2023, is a seafood multi-cuisine restaurant, within the premises of Essentia Premier Hotel, Chennai, set as a terrace structure at the top. It is your onestop destination to satisfy your Goan food cravings, with an extensive menu of Goan delicacies. To cater to all its guests from around the world and for those who don’t count seafood as a favourite, there’s more

that the Wharf serves

There are Asian favourites and Indian signatures, along with Continental and Mediterranean options as well.

Image Credits - Shivansh Singh

BLACK CARROT KANJI

05 servings

30 minutes

By Sunil Malhotra

Black carrot kanji is a traditional Indian fermented drink made with black carrots, water, and spices. It is usually made around the festival Holi and for many, it marks the arrival of summer It is a healthy and refreshing drink that is easy to make at home Here's a simple recipe for black carrot kanji:

Ingredients

4-5 medium-sized black carrots, peeled and grated

6 cups water

1/2 tsp black salt

1 tsp red chili powder

1/2 tsp roasted cumin powder

1/2 tsp black pepper powder

1/4 tsp asafoetida

Salt to taste

Fresh mint leaves for garnish

Method

In a large bowl, combine grated black carrots, water, black salt, red chili powder, roasted cumin powder, black pepper powder, and asafoetida Mix well and cover it with a lid or a clean cloth

Let it ferment for 2-3 days or until it turns sour and bubbly Stir it once or twice a day

After fermentation, strain the kanji and discard the grated black carrots Add salt to taste and mix well

Chill the kanji in the refrigerator for a few hours

Serve the black carrot kanji in glasses, garnished with fresh mint leaves

Note: You can adjust the amount of spices and salt as per your taste preference Black carrots are available in some specialty grocery stores or online If you can't find black carrots, you can use regular carrots instead, but the color and taste may be slightly different

04 servings

BHANG GUJIYA

15 minutes

By Sunil Malhotra

Ingredients

2 cups all-purpose flour

4 tbsp ghee or clarified butter

1/2 cup milk

1/4 tsp salt

1 cup khoya or mawa (dried milk solids)

1/2 cup powdered sugar

1/4 cup chopped mixed dry fruits (almonds, cashews, raisins, etc.)

1 tbsp bhang (cannabis leaves and flowers paste)

Oil or ghee for deep frying

Powdered sugar for dusting

Method

In a large mixing bowl, combine the all-purpose flour, ghee, and salt Mix well and knead into a stiff dough using milk Cover it with a damp cloth and keep it aside for 30 minutes

In a separate mixing bowl, crumble the khoya and add powdered sugar, chopped dry fruits, and bhang paste Mix well to form a thick and smooth mixture

Divide the dough into small equal sized balls. Roll each ball into a small circle, about 3-4 inches in diameter.

Spoon a tablespoon of the khoya filling onto one half of the circle, leaving a little space around the edges. Fold the other half of the circle over the filling to form a half-moon shape Press the edges together to seal it tightly

Heat oil or ghee in a deep pan or kadhai over medium heat. Once the oil is hot, gently slide in the gujiyas and fry until they turn golden brown on both sides.

Remove the gujiyas from the oil using a slotted spoon and place them on a paper towel to remove excess oil. Once they have cooled down to room temperature, dust them with powdered sugar

Serve the bhang gujiya as a sweet treat during the festive occasion of Holi

Note: Bhang is a controlled substance and should only be consumed by adults in small quantities Also, it is important to ensure that

Bhang gujiya is a popular sweet dish that is traditionally prepared and consumed during the festival of Holi in India It is a type of dumpling filled with a mixture of khoya, dry fruits, and bhang (a preparation made from the leaves and flowers of the cannabis plant). Here's a recipe for bhang gujiya that you can try at home:

the bhang used is safe and free from any impurities It is advisable to check with your local laws before consuming or preparing any dishes containing bhang

THE TRULY INDIAN BRUNCH AT TAJ FORT AGUADA

I recently attended a Sunday brunch at Taj, Fort Aguada that showcased all Indian tribal communities.

The experience was truly exceptional, and I would highly recommend it to anyone looking to explore the unique cultures of India's indigenous peoples. Although the brunch at Taj always makes sure to include regional Indian food with a perfect mix of International cuisines, this brunch was extra special As part of the republic day celebrations, this brunch brought forward food from different tribes of India

From the moment I arrived, I was impressed by the attention to detail and the warm hospitality of the staff The decor was beautiful, vibrant and very very inviting. The food was of course the main highlight of the brunch, with a wide variety of dishes from different tribal communities across India. The flavors and spices were truly unique, and I enjoyed trying new dishes and exploring the different regional cuisines. From Litti Chokha to Sarson Ka Saag, Bamboo Chicken, and many other dishes from North East, Bihar, Punjab, Goa and other places made it a feast for all food lovers The dessert spread showcasing the delicacies of West Bengal was one of the best things at the brunch. I could not make up my mind of what to eat and what to leave. There was Mishti Doi, Chamcham, Rosogullas, Sondesh and so many other sweets to choose from

In addition to the food, there were also cultural performances and demonstrations throughout the brunch, showcasing the music, dance, and art of the different tribes. It was a wonderful opportunity to learn more about these vibrant communities and their rich cultural traditions.

Overall, the brunch celebrating all Indian tribal communities at Taj Fort Aguada hotel was an unforgettable experience. The attention to detail, the delicious food, and the vibrant cultural performances all came together to create a truly immersive and enjoyable event. I highly recommend it to anyone looking to explore the diverse cultures of India's indigenous peoples.

By Aditi Malhotra Stock Images

6 OFFBEAT REASONS TO VISIT GOA THIS SEASON!

When people think of Goa, they often imagine crowded beaches, vibrant nightlife, and plenty of seafood. While all of these are great reasons to visit Goa, there is so much more to this vibrant state. Here are six offbeat reasons to visit Goa this season:

Photo by cottonbro studio

Explore the Spice Plantations: Goa is home to some of the most beautiful spice plantations in India. The lush greenery, the fragrant aroma of the spices, and the fresh air make for an unforgettable experience. Take a guided tour of the spice plantations and learn about the cultivation and processing of various spices like pepper, cardamom, and nutmeg. Visit the Churches: Goa is known for its beautiful churches, many of which date back to the Portuguese era. The Basilica of Bom Jesus, the Se Cathedral, and the Church of Our Lady of Immaculate Conception are some of the most famous churches in Goa. These churches are not just places of worship but also architectural marvels that offer a glimpse into the history and culture of the state.

Explore the Temples of Goa: The temples of Goa offer a unique opportunity to explore the rich history and culture of the state. These temples are not just places of worship, but also serve as important cultural and architectural landmarks.

Attend a Music Festival: Goa is a hub of music festivals, with events happening throughout the year. From jazz festivals to electronic music festivals, there is something for everyone. These festivals bring together music lovers from all over the world and offer a unique opportunity to experience the vibrant music scene of Goa.

Take a Yoga Retreat: Goa is a popular destination for yoga enthusiasts. The state has several yoga retreats that offer a peaceful and serene environment to practice yoga and meditation Whether you are a beginner or an experienced yogi, these retreats cater to all levels of practitioners and offer a chance to connect with your inner self.

Explore the Backwaters: The backwaters of Goa are a hidden gem that few tourists know about The Zuari and Mandovi rivers offer a peaceful and scenic escape from the hustle and bustle of the city. Take a boat ride on the backwaters and enjoy the lush greenery, the exotic birdlife, and the tranquil waters. In conclusion, Goa has much more to offer than just its beaches and nightlife Whether you are a nature lover, a history buff, or a music enthusiast, there is something for everyone in this vibrant state. So, pack your bags and explore the offbeat side of Goa this season

By Aditi Malhotra Stock Images

5 FOOD TRENDS THAT ARE SET TO RULE 2023!

As the food industry continues to evolve and adapt to changing consumer preferences and behaviors, there are some trends that are poised to take center stage in 2023. Here are five food trends that are all set to rule in 2023:

Photo by cottonbro studio

Plant-Based Foods: Plant-based foods have been gaining popularity for several years now, and the trend is set to continue in 2023. With more people embracing a plant-based lifestyle for health and environmental reasons, there will be an increase in demand for plant-based alternatives to meat, dairy, and other animal products. Expect to see more plant-based meat substitutes, plant-based milk, and plantbased cheese options on the menu.

Sustainability: Consumers are becoming increasingly aware of the impact of their food choices on the environment. As a result, there will be a growing emphasis on sustainable food practices, such as reducing food waste, using locally sourced ingredients, and adopting eco-friendly packaging Restaurants that prioritize sustainability will attract more customers who are looking for ethical and environmentally conscious options.

Health and Wellness: As people become more health-conscious, there will be a greater emphasis on foods that are not only delicious but also nutritious Restaurants will offer healthier options such as salads, grain bowls, and smoothie bowls. There will also be a focus on foods that offer functional benefits, such as probiotics, adaptogens, and superfoods.

Fusion Cuisine: Fusion cuisine is all about combining different culinary traditions and flavours to create something new and exciting This trend has been gaining popularity over the past few years, and it is set to continue in 2023. Expect to see more fusion dishes that bring together different cuisines, such as Korean-Mexican fusion tacos, Indian-Japanese fusion sushi, and Italian-Thai fusion pasta Virtual Dining: The pandemic has accelerated the trend of virtual dining, where customers can order food online and have it delivered to their doorstep. This trend is set to continue in 2023, with more restaurants offering virtual dining options This will not only provide customers with convenience but also allow restaurants to expand their reach and attract more customers.

In conclusion, 2023 is shaping up to be an exciting year for the food industry, with these five trends taking centre stage Whether you are a foodie or a restaurant owner, staying ahead of these trends will be key to success in the year ahead.

WHAT MAKES VODKA, A GO TO ALCOHOL FOR ALL COCKTAILS?

By Aditi Malhotra Stock Images

Vodka is one of the world's most popular and versatile spirits, and for good reason It's a neutral, odorless, and tasteless liquor that mixes well with virtually anything, making it the perfect base for countless cocktail recipes.

In this article, we shall explore why vodka is the most used base for cocktails and why you should be getting your stock for the same.

Versatility: Vodka is an incredibly versatile spirit that can be mixed with a wide variety of other ingredients It's neutral flavor allows it to blend seamlessly with other flavors, making it a perfect base for cocktails that feature fruity, spicy, or even savory elements.

Easy to mix: Vodka is one of the easiest spirits to mix with other ingredients. Its neutral flavor profile means that it won't overpower other ingredients in a cocktail, and it can be easily diluted with other liquids without losing its distinct character. Whether you ' re making a simple vodka tonic or a complex cocktail with multiple ingredients, vodka is a breeze to work with

Widely available: Vodka is one of the most widely available spirits in the world, and it's easy to find just about anywhere. Its popularity means that it's readily available in most bars and restaurants, making it a go-to choice for many bartenders and home mixologists

Affordable: Vodka is also one of the most affordable spirits, making it an accessible choice for many people. While some high-end vodkas can be expensive, there are plenty of affordable options that are still high quality and perfect for mixing cocktails

Health benefits: Vodka is known for its he benefits, particularly its ability to imp circulation and reduce stress. It's also low calories than many other spirits, which mak a popular choice for those who are watc their weight.

Aesthetic appeal: Finally, vodka has a dis aesthetic appeal that makes it perfect visually stunning cocktails. Its c transparent color allows it to blend seamlessly with other ingredients and cre crisp look that is visually appealin In conclusion, vodka is the most cocktails because of its versat mixing, availability, affordab benefits, and aesthetic appeal W a professional bartender or just cocktails at home, vodka is a gois sure to please.

RAJESH KUMAR

THRIVING IN THE DYNAMIC HOSPITALITY INDUSTRY: EMBRACING OPPORTUNITIES

By Rajesh Ghadge Images by Rajesh Kumar

An MBA from the University of Pondicherry in 2012s Rajesh Kumar did his Diploma in Hotel Management from the IHM Madras in 1998 Born into a family of doctors and Indian Army personnel, he chose a career in Hotel Management and never looked back since.

Working for nearly a quarter century in the hospitality industry Rajesh Kumar has worked with many premium properties across the country. Currently, Rajesh Kumar is serving as a General Manager at La Paz Gardens Beacon Hotel in Vasco da Gama, Goa which is a Fern Hotels property in Goa. His journey with the Fern Hotels & Resorts as the pre-opening General Manager for The Grand Victoria the Fern in Panchgani. I met Rajesh Kumar to find out more about his journey into the Hospitality Industry. Here are the excerpts from the interview.

Hello Rajesh Ji, Please tell us about your early days and your background.

With my career spanning over 24 years in the hospitality industry, I have had the pleasure of managing a variety of hotels and resorts across India. My journey began with The Fern Hotels & Resorts as the pre-opening General

Manager for The Grand Victoria the Fern in Panchgani, Maharashtra, India in 2021, and am currently serving as the Hotel General Manager at La Paz Gardens Beacon Hotel in Vasco da Gama, Goa, India.

Prior to this, I managed boutique and heritage hotels as the Group General Manager in Puducherry, India, and have also held positions as the Pre-Opening General Manager of the Luxury Resort "Woods at Sasan" in Sasan GIR, Gujarat, India, and as a General Manager and Resort Manager in Andaman Islands, Havelock Island, India.

How did you choose Hospitality as a career, was it intentional, or happened by chance?

Throughout my formative years, I discovered a passion for cuisine and found joy in experimenting with various cooking techniques As I pursued higher education, I

was drawn to the prospect of becoming a skilled chef, then to the broader field of hospitality management. During my college years, I was fortunate to receive hands-on training in culinary arts, ultimately, I decided to pursue a career in food and beverage management.

How is this entire experience has been for you and what are the challenges you faced while in this position? Specialty with the current assignment?

My tenure in the hospitality industry has been a fulfilling experience that has allowed me to grow both personally and professionally. I find the industry to be a great fit for individuals, like myself, who take pleasure in providing exceptional service The hospitality industry provides opportunities for individuals to hone their leadership skills while managing businesses that are recognized in society. Additionally, it offers a unique opportunity to develop professional relationships across various industries and businesses

Challenges are inherent in every industry, and the hospitality sector is no exception. In my experience, the most significant challenge for any leader in this industry is effective people management While textbooks are valuable resources, the experience remains the best teacher in this regard.

hotels in Goa, India. Managing this hotel is an honor that comes with the responsibility of upholding the values of our managing company We work closely with the developers of our properties, recognizing them as stakeholders in our success, and ensuring that we protect their assets, enhance their reputation, and provide them with a good return on investment.

What are your greatest strengths and your biggest weaknesses?

In terms of strengths, I pride myself on upholding the values of any organization I am a part of and delivering exceptional customer experiences. Additionally, I possess a talent for identifying new opportunities that can drive revenue growth and am skilled in communicating assertively while still showing respect to all parties involved.

However, as with any individual, I acknowledge that there are areas where I can continue to develop my weakness, in particular, I recognize that managing and retaining talented employees in a highly competitive hospitality industry is an ongoing challenge. Additionally, while I remain committed to keeping up with the latest technological advancements and digital marketing strategies, there may be instances where I face difficulties in adapting to these changes.

My current assignment as the General Manager of LA PAZ GARDENS

BEACON

HOTEL, Vasco da Gama, Goa, India, is the most exceptional opportunity in my career I am proud to be a part of The Fern Hotels and Resorts, Concept Hospitality Pvt Ltd (A member of CG Hospitality), which manages this prestigious hotel.

The organization has been operating in Goa for almost 50 years and is one of the oldest

As a team leader, how do you cope with bad business days and keep your team motivated?

As a team leader, I understand the importance of staying resilient during challenging business days. I strive to approach every situation as a learning experience and use it to make informed decisions that prioritize the needs of our guests and employees. I maintain an opendoor policy and make myself available to

provide guidance and mentorship to my team, creating a supportive and unbiased work environment that fosters motivation and engagement among all employees

What are the key USPs of the property that you are currently associated with, and how have you nurtured them?

The LA PAZ GARDENS BEACON HOTEL, situated in Vasco da Gama, Goa, is a wellestablished property that has been operating for nearly five decades One of its key USPs is its advantageous location in the proximity of business houses in Vasco da Gama, which has been complemented by its long-standing reputation for providing high-quality services. Over the years, I have worked diligently to nurture and enhance these USPs by establishing and maintaining excellent relations with public sector units of the central government, private companies in the defense sector, and the marine industry. By fostering a culture of excellence in the work environment and adhering to the Brand standards set by our management company, I have been able to facilitate a turnaround in the property's performance, leading to remarkable growth and focused performance toward profitability. How do you think Goa’s tourism business is different from other parts of the country?

Goa's tourism industry sets itself apart from other regions in the country due to its focus on policies that cater to various segments of tourism, including domestic and international visitors, as well as niche markets such as adventure, wellness, and eco-tourism

Furthermore, Goa has a diverse cultural heritage and a wealth of historical sites, including temples, churches, and forts, that attract many visitors. The hospitality and service standards in Goa's tourism sector are

highly regarded, with a wide range of accommodation options available for all budget ranges and preferences. Our company, The Fern Hotels, and Resorts, a leader in environmentally sensitive hotels, Concept Hospitality Pvt Ltd (a member of CG Hospitality), are proud to contribute to the growth of Goa's tourism industry by operating six hotels in the region and continuing to expand The company has grown from strength to strength with 6 brands in its portfolio and is nearing its vision of touching 100 hotels by the year 2023.

Which Hotels & Resorts do you personally appreciate in Goa or beyond?

In my experience, I have found that each hotel brand in Goa or beyond endeavors to provide exceptional service to its guests. Every property has its distinct attributes and adheres to a specific set of brand standards that are tailored to meet the needs of its discerning guests

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

In today's digital era, social media has become an essential marketing tool for businesses to reach out to customers directly Influencers, with a substantial and authentic following, have the potential to generate business by influencing their target audience's behavior. Hotels can benefit from carefully selecting an influencer whose audience aligns with the hotel's customer profile and target audience, leading to a mutually beneficial partnership with influencers to promote their business. Where do you see yourself 5 years from now?

Five years from now, I envision myself in a senior management role within the hospitality

industry, leveraging my extensive experience in pre-opening, and managing hotels and resorts to drive business growth and focused performance toward increased profitability I am passionate about mentoring and developing talent within the organization and strive to cultivate a positive and supportive work environment that inspires creativity, innovation, and continuous improvement. As a forward-thinking professional, I remain committed to staying abreast of the latest industry trends and emerging technologies, which I believe will be critical to staying competitive and achieving success in the years to come. Thank you!

CHEF KALYANI PUNYAPWAR BONDING EMOTION COULD BE THE GREAT STORY

By FNH Team

Chef Kalyani Punyapwar is originally from Nagpur Maharashtra. She completed her graduation from IHM Gwalior, after which she sought a job in Goa Shifting to Goa was a preferred decision to work since her elder brother and sister-in-law settled here more than 8 years ago.

Images by: Red Ginger

Chef Kalyani Punyapwar is heading the Sushi section at The Red Ginger in Panjim

This step brought her closer to them. Goa is like a second home to her, where she also completed her Industrial Training at Double Tree by Hilton in Panjim. After completing her graduation, she was seeking a job, she finally got a job offer from The Red Ginger through Chef Ranjeet Pandey, as a Kitchen Operational Trainee She was assigned to work within the sushi section, and after 9 months got promoted to Kitchen Management Trainee, which is her current position while heading the Sushi section at The Red Ginger in Panjim.

Kalyani is a person who lives in the present She also proudly states that she doesn’t have any prior plans for the next 5 years. It was not just about the passion for Kalyani to be a chef but there is a series of connected emotions while speaking of her choosing Culinary art as a career, she emotionally retorted that- “I was inspired by my mother who used to run a canteen instead of going to play on weekends. I used to accompany her and grew up sitting with her and watching the operation. I was fascinated with how the food came out from the kitchen and the hospitable manner it was presented to the guest table I was very eager to watch how the female workers worked within the kitchen, including the cutting of vegetables, preparation of food, setup of the mise en place to prepare for the operation, and maintaining kitchen cleanliness; it made me think of a career as a chef After my dad passed away in 2009, we, unfortunately, had to close the canteen to take a short break; my mother started a tiffin service from home itself, and I helped her with little things like washing and cutting the vegetables Sometimes I would make the dishes and ask my mother for feedback; she

would correct me and guide me to better prepare the next time. At that time, Instagram was growing into a popular social media platform, so I would take pictures of my preparations and upload them on my Instagram account. From preparing the food to posting it, I learned food photography as well.

Since I was very fascinated with cooking, when the time came, I chose Hotel Management as a career as it is something that would take me to the next level and will allow me to achieve something I am passionate about”.

When she was asked about what is the best company she made a laughing comment that being a chef she prefers the company of a Knife, sushi mat, chopsticks, spatula, and spoon.

Kalyani just loved what she made and to drive through her Culinary experience she Created a great variety of dishes. While talking about them she Says, “Scallion Tempura Roll / Maki is my signature dish, which is a very unique dish you will find only at The Red Ginger Panjim. It is a very simple roll but it will give you a good taste on your palate.

The dish consists of tempura fried spring onion leaves, spicy mayonnaise, nori sheet (seaweed), sushi rice, and tempura crunch

When people are trying sushi they always think of it as a heavy dish; however, the spring onion used in this dish is batter-fried yet crispy, and the spicy mayonnaise adds up to its flavor, making it a unique dish making you feel lighter on the inside”

If you are stepping into some field as a creator then you need to be a fan first, and somewhat idea is connected with Kalyani too. Bringing the Foodie out of herself, she replied- “My favorite is Japanese cuisine Before stepping

into The Red Ginger, I had no clue about Japanese cuisine; but now, with me heading the sushi section, I am aware of the way the Japanese treat their food and their rich food culture, which has gotten me to personally favor this cuisine. I enjoy making sushi, as it cannot be made by anyone other than the experts, with real hard work and practice. Once you start learning to prepare it, you don’t need to worry about it going wrong with its standard recipe”

Like everyone has their Flaws she had thought and she was brave enough to share her sensitivity with us- “My biggest strength is planning. Once I’m on shift, I will check the mise en place and prepare a list to plan accordingly for the day’s operation

My biggest weakness is staying in my comfort zone. I never like trying to do new things in terms of day-to-day work, so I just stick to what I do and better myself at it. But I’ve now realized that it is always nice to push yourself to explore new things and to accept change, which is why I need to come out of my comfort zone to grow within my career ” .

She also shared her experience with eating raw Tuna in her career she shared- “The weirdest dish I’ve had is tuna Before joining The Red Ginger, I had

no clue about

Sashimi

The first time my chef told me to try raw tuna, I was hesitant. My chef explained how to eat it properly, and once I did, I liked it. The tuna fish doesn’t have the taste of typical fish, nor does it have the odor of seafood When I ate tuna, it felt similar to eating a jackfruit with its mild sweetness and subtle flavor”.

10 BENEFITS OF INCLUDING RAISINS IN YOUR DIET.

By Sunil Malhotra Stock Images

Raisins are a type of dried grape that are commonly used as a snack or ingredient in various dishes. They are rich in nutrients, including fiber, antioxidants, and vitamins, which makes them an excellent addition to any healthy diet. In this article, we will explore the top 10 health benefits of raisins.

Promote Digestive Health

Raisins are an excellent source of dietary fiber, which helps to promote digestive health. Fiber helps to bulk up stools and move them through the digestive system, preventing constipation and promoting regular bowel movements. The fiber in raisins can also help to promote the growth of beneficial bacteria in the gut, which can improve overall digestive health.

Boost Energy

Raisins are a great source of carbohydrates, which provide energy to the body. They are also rich in natural sugars, such as fructose and glucose, which can be quickly absorbed by the body to provide an instant energy boost

Improve Bone Health

Raisins are a rich source of calcium, which is essential for maintaining strong bones and teeth. Calcium is also important for muscle function and nerve transmission, and can help to prevent osteoporosis and other bone disorders

Prevent Anemia

Raisins are a good source of iron, which is essential for the production of red blood cells. Iron deficiency can lead to anemia, a condition in which the body does not produce enough red blood cells Eating raisins can help to prevent anemia and promote healthy blood circulation.

Regulate Blood Pressure

Raisins are a good source of potassium, which is essential for regulating blood pressure

Potassium helps to relax the blood vessels, reducing the strain on the heart and lowering blood pressure. This can help to prevent heart disease and stroke.

Reduce Inflammation

Raisins are rich in antioxidants, which can help

to reduce inflammation in the body. Inflammation is a natural response to injury or infection, but chronic inflammation can lead to a range of health problems, including heart disease, diabetes, and cancer Eating raisins can help to reduce inflammation and promote overall health.

Support Eye Health

Raisins are a good source of vitamin A, which is essential for maintaining healthy eyes

Vitamin A helps to protect the cornea and promote good vision, and can help to prevent age-related macular degeneration and other eye disorders.

Boost Immune System

Raisins are rich in antioxidants and other nutrients that can help to boost the immune system. Antioxidants help to neutralize free radicals, which can damage cells and lead to a range of health problems. Eating raisins can help to protect the body against disease and promote overall health

Promote Dental Health

Raisins contain natural sugars, but they are also rich in phytochemicals that can help to prevent tooth decay and promote dental health. These phytochemicals can help to reduce the growth of bacteria in the mouth, preventing cavities and gum disease

Aid Weight Management

Raisins are a nutrient-dense food that can help to satisfy hunger and promote weight management. They are rich in fiber and other nutrients that can help to reduce appetite and promote feelings of fullness Eating raisins as a snack can help to prevent overeating and promote a healthy weight.

In conclusion, raisins are a nutritious and versatile food that offer a range of health benefits

Incorporating them into your diet can help to promote digestive health, boost energy, improve bone health, prevent anemia, regulate blood pressure, reduce inflammation, support eye health, boost the immune system, promote dental health, and aid weight management.

BENEFITS OF FLAX SEEDS

By Sunil Malhotra Stock Images

With its crunchy consistency, mild nutty flavour and crispness flaxseed is a very versatile ingredient that can enhance the taste and texture of almost any recipe while providing numerous health benefits.

Loaded with Nutrients:

Flaxseed is one of the world’s oldest known crops which is grown in two types, golden and brown and both are nutritious.It is rich in protein, fiber, a number of beneficial vitamins and minerals, as also Omega -3 fatty acids. Flaxseed is particularly rich in thiamine, a B vitamin crucial in energy metabolism and cell function. The copper present in flaxseed, helps iron metabolism, immune health and the development of the brain.

May Lower Cholesterol Levels:

According to study flaxseed, decreases the levels of LDL(bad) cholesterol by almost 15%. A further study revealed that consumption of 30gms of flaxseed per day led to a significant reduction in. BMI(Body Mass Index) , blood pressure and total cholesterol.

May Stabilise Your Blood Sugar Levels: Flaxseed promotes blood sugar control while stabilising your blood sugar levels. As per a study, whole flaxseed helps decrease blood sugar and prevent insulin resistance, a condition that reduces the body’s ability to regulate blood sugar levels

May Help Manage Your Weight:

A number of studies suggest that flaxseed may help your weight management A study showed that a drink with 2.5gms. of soluble fiber in a flaxseed fiber tablet effectively reduced feelings of appetite and hunger as it increases feelings of fullness thereby useful in weight loss.

May Help Protect Against Cancer:

It is known to be full of lignans (75-800 times more than other plant foods), a plant compound that is known for its cancer-fighting values. Certain studies link a lower risk of breast cancer in menopausal women who consume flaxseed

Flaxseed is quite versatile and easy to use in multiple recipes.

BOTTOMS UP

AN EXPERIENTIAL SPIRITS OUTLET

By Rajesh Ghadge

Images by Shray Tyagi

Shray Tyagi, the promotor of the Bottoms Up brand comes from a service-class family and he is the first generation to enter the business world If you ask what sells more in Goa, the common answer will be liquor and Shray decided to enter into this most lucrative business with a Bottoms Up tagline.

Bottoms Up is a liquor store situated in Old Goa. It’s unique in that it has aesthetic interiors and a friendly customer approach Shray’s uncle used to work at United Breweries, then owned by Vijay Mallya, and he developed a kind of fascination with this field.

“Before starting Bottoms Up, I first researched the three things that are most essential and I found that food, medicine, and liquor have maximum sales even during the Covid period, and that paved my way to start “Bottoms Up” , ” said Shray.

When he decided to start a liquor store, he knew that it is one of the most competitive markets and there are hundreds of stores around Goa “But I wanted to stand out in the marketplace with our unique style and touch and we decided to set up Goa’s perhaps first experiential liquor store where the customers can walk in, have a look, feel the product, check the brands and rates, interact with us and buy the best suitable spirit,” he added Shray gives credit for his entering this field to Mr. Sanjiv of Wine Gallery from Mapusa who was his mentor. “Normally there is a perception that to start a wine store like this, one needs to spend around 1 to 3 CR but I started this business with only a 10 lakh investment and it has grown to this stage organically,” he said.

Bottoms Up stocks all types of liquor from expensive Single Malt whiskey to the most reasonable beer. “We keep the finest whiskey in town such as Blue Label, which is normally

not available in other stores. We have Whiskey aged 25 years, we also have the Woodburns also known as the tale of oak, and it’s a very exclusive bottle that is available in some select premium outlets in Goa We also keep imported liquor- there is a Japanese series called Yamazaki that belongs to Toki Family and it is one of the rarest whiskeys and you will find that only at our outlet. We also support homegrown brands like Paul John, the Labradog series by Three Moneys, and Woodburns which is also a Goan brand and we also keep the Whiskeys made by Stolkhome Distilleries. Goa also has a very big market for gin and there are many brands available in the market,” he said Shray knows that the liquor business starts with a copycat policy as one does not know what will and what will not sell. “We cannot predict in the initial stages what will move and what will not, so we have to be copycats but as time passes, we learn the tricks of the trade and we come to know what moves and makes more money and based on that we stock up. Also, from the customer’s point of view, we start ordering more stock depending on their preferences, and in this process, we also learn. We do not categorize the clients based on their status either Initially, I saw that the labor class was hesitant to come inside a premium store so I had to invite them inside. For us, every customer is the same regardless of their financial standings. In fact, their community is very strong and they will pass on the word to others that at the end of the day add up to our business and now they have become my important clients- they give regular business.”

Speaking on the title of Bottoms Up, Shray said, that any name needs to have two important ingredients: it has to be catchy and

simple “Bottoms Up was the right choice as it's a very common word in the spirits community and saying “Bottoms Up” means you are enjoying a drink with your friends and chilling out. If you see our board it says “Bottoms Up: The Liquor Store. It’s not a wine store because liquor covers everything, not just wine ”

SOBIT SAROVAR PORTICO THE ALL IN ONE BUSINESS LESURE

HOTEL

By Rajesh Ghadge

Images by Sobit Sarovar

Portico

If you are looking for a private, peaceful & picture-perfect vacation in Goa then look no further we have the best option for you the Sobit Sarovar Portico.

Situated on Goa’s most famous Palolem beach, The Sobit Sarovar Portico is a tastefully built holiday location in Goa that is far away from the hustle and bustle of the city crowd Situated in south Goa this hotel is hardly 500 meters away from the serene, picturesque, and verdant Palolem beach.

The Sobit Sarovar Portico is strategically located and reachable by road, air, and train, just 90 mins from Goa’s famous Dabolim Airport and just 10 mins from the Canacona Railways station. The hotel has the semblance of Portuguese architecture with combination roofs, lots of fine woodwork, and Goan & Portuguese style art and artifacts to give it a unique character The central part of the hotel hosts an amazingly beautiful swimming pool with refreshing green landscaping.

The Rooms

Sobit Sarovar Portico has 48 well-appointed rooms encased beautifully by quaint architecture that reflects Goa’s history and Culture Intricate woodwork, hand-selected art, and sleek lines showcase a blend of Goan and Indo- Portuguese styles. Throughout the hotel, paintings and other art narrate the tale of goa ’ s heritage, culture, landscapes, events, and daily life

The Deluxe and Delux King Rooms with Balcony, decked with comfortable furnishing and complimentary amenities, ensure to offer you a wonderful stay. furniture in the room includes a cozy double bed, sofa and tables, and a wardrobe, and amenities such as dressing space, tea/coffee machine, and LCD TV are appointed for your convenience. A spacious balcony provides a picturesque view of the surroundings and lets you sit back and destress.

The amenities include Pool View, Wi-Fi Internet

Access, Bedside Table, Complim Cookies, Television, Fruit Platter (On Req Mini Bar, RO water, Parallel Phone L Bathroom, Hair Dryer, Iron and Iron Boa request, Bathrobe on request, 24hrs In Dining, Laundry services chargeable ba Safety Lockers.

The Dining

The Sobit Sarovar Portico has a dining f that can accommodate 75 pax at any time Experience an unparalleled cu journey with a host of wine and dining op Capacitating about 75 individuals. The restaurant treats guests with c music, a rich blend of Indian and delicacies, and lip-smacking G Linger-over buffet service and options for a culinary retreat impressing ambiance. The myriad food and beverage themselves apart within the offering a different atmosphere w that singular common thread o hospitality and quaint architectura Uzo, the bar, is well-stocked w international array of beverages chic, friendly manner. Flavors Sarovar Portico’s multicuisine res popular dishes from around the world, served with flair. At Balcao, guests can lo pool as they sip innovative cocktai on delicious snacks.

Conferences & Meetings

The Sobit Sarovar Portico has t halls Sala De Cristal Banquet Hall Conference Hall, which serve as venues for business meetings weddings, and get-togethers. maintained, and adorned in palettes, these halls turn your ever

a memorable one. Our hotel treats its guests with timeless comfort, well-decorated interiors, plush furniture, and modern amenities Our professional banqueting team treats our guests with signature Sarovar hospitality, making the organization and execution of every event a successful one. With its gorgeous interiors, Sala de Cristal banquet offers the ideal venue for events of any sort, from weddings to private parties, and exhibitions to corporate retreats for up to 350 guests. To reinforce that feeling of relaxation, Sobit Sarovar Portico offers O Spa, at which trained therapists ease and relax guests with a wide variety of treatments Besides this, the property has well- equipped Gym and an activity center for children and adults with indoor games like snooker, carom, a mini library, and more. To keep in touch with the world at large, there is complimentary highspeed Wi-Fi

Conclusion

Being located just 500 meters away from Goa’s Pristine Palolem beach it gives an advantage of reaching the nearby places of interest and famous tourist spots. Just a 6minute of drive from the Hotel to Butterfly Beach, and it takes only 16 minutes from the hotel to Famous Agonda Beach. The party lovers can head to the Silent Noise Club which is about 5 minutes from our resort in Palolem or the Leopard Valley, which is 8 minutes from the resort and is known to host some of the best parties in Goa The other places like the Basilica of Bom Jesus, Se Cathedral, and other UNESCO World Heritage Sites, can be reached via car or two-wheelers in around 2.5 hours. Popular beaches like Baga, Calangute, and Candolim are also 2 to 2 5 hours away from our Goa resort

Overall the Sobit Sarovar Portico severs as the all-in-one business leisure destination for all your needs Every Sarovar hotel is designed to meet the contemporary requirements of today's travelers. From tech-enabled spaces to inspired design, from affordable luxury to chic boutiques, and from value-driven essentials to pampered indulgence.

THE RED GINGER - A PREMIUM PAN ASIAN DINING EXPERIENCE

By Aakash Ghadge

Images by Tanmayee

Masurkar

Situated in the picturesque Interiors of the Heritage Campal neighborhood in one of Panaji's most unique quarters known for its riverfront gardens, aesthetic buildings, and a solid community spirit. The Red Ginger is one of Panaji’s most renowned Pan Asian spots that we checked out recently.

Placed inside an Old Portuguese House and sharing space with one of Goa’s most renowned Seafood Restaurants “The Fisherman’s Wharf”, the Red Ginger has a variety of Seating options both indoors as well as outdoors but we highly recommend seating inside as it has a very authentic oriental vibe about it that is hard to miss.

We were greeted by Chef Gulshan who handles the Restaurant at Panaji and he was kind enough to give us some solid recommendations on the dishes as well as the drinks that we should try.

The Red Ginger is known for its oriental cuisine and has an array of oriental options to offer ranging right from Chinese, Malaysian, Thai, and Japanese

For starters, we tried the Dragon Roll, Chicken Teriyaki Bao, and Classic Chicken Dumplings. ‘The Dragon Roll’ is a delectable serving of Sushi with an emphasis on authentic taste and presentation consisting of Crumb Fried Prawns, Avocado, and a hint of spicy Mayo Prepared by The Red Ginger’s Sushi Master Chef, this was bound to be a delight and is a must for all sushi lovers out there.

‘Teriyaki Chicken Bao’ is one of the most interesting preparations that the place has to offer in terms of innovation and they surely do not miss this department! Juicy chicken blanketed with a sweet sticky glaze of Teriyaki Sauce stuffed between the super soft Chinese Bao Buns creates a burst of taste in the mouth. The Baos at Red Ginger is definitely something you shouldn’t miss!

Their ‘Classic Chicken Dumplings’ are glistening, steaming balls of joy stuffed with seasoned chicken cooked to perfection that will drive any Pan-Asian foodie crazy.

Coming to the Mains, we tried the House specialty Kung Pao Chicken and the Mix Phad Thai Noodles.

The Kung Pao Chicken was a semi-spicy-sweet stir-fried dish made with chunky pieces of chicken, vegetables, and chili peppers, and the peanuts here were substituted with Cashew nuts instead making this a very interesting yet different take on the all-time oriental classic. It went rather surprisingly well with the Mix Phad Thai Noodles consisting of Egg, Chicken, Squids, Prawns, and a variety of vegetables cooked in a glaze of in-house sauces.

For the Final and most important course, we indulged in the “The Great Wall of Chocolate” which is a 5 Layer of super delicious and rich chocolate cake topped with white chocolate curls as fancy as it sounds, it exceeds the expectations in the taste department. This is a must-try for all those sweet tooth aficionados. So head on down to the Red Ginger today and don’t miss out on the amazing culinary offerings this Oriental flavor house has to offer!

Restaurant Details

Phone Number: +918888493333

Cuisine

Pan Asian Cuisine with a Covered terrace & Live music

Service options

Dine-in · Takeaway · No-contact delivery

Average Cost

₹1200 per person (approx)

Address

House No 13, 139, 18th June Rd, beside Taj

Vivanta, Campal, Altinho, Panaji, Goa 403001

Table booking recommended

BAKESTER’S DOZEN 13 REASONS TO HOP IN

By Rajesh Ghadge

Images by Tanmayee Masurkar

Helga Motha, the owner of Bakester’s Dozen hails from a family who loves good food Her Grandmother was running a school of culinary art called Master Craft where she used to teach baking.

Although Helga did not undertake any formal training in food, you could say that she was genetically made to be in this field and is selftaught

Helga was working in the hospitality industry in the food & beverages department before starting her own entrepreneurial journey with Bakester’s Dozen. When I asked Helga about the meaning of “Bakester’s Dozen” and the number 13 written on it she said she follows the baker’s dozen “A female baker is known as Bakester and we follow the concept of Baker’s Dozen which is based on the folktale wherein our dozen is 13 which means anyone who buys 12 pcs (1 dozen) from here, we provide 13.” Helga is a home baker and we have already covered her story in the Home Chef section in one of our earlier issues. Helga says, “I have been into baking for more than a decade and I still have a fully-fledged bakery running at home but when the kids grew up, I decided to step out and start something of my own and from that, the concept of Bakester’s Dozen came into existence.”

It was during the lockdown Helga started her new venture at Benaulim close to the beach. “For me, it was the right time and despite the lockdown, many tourists who were left stranded in Goa were visiting the cafe on a regular basis and business was good. I also got enough time to experiment a lot on bread and got a chance to study the market by trying different things.”

Speaking about her clientele she said that they have lots of local customers “I am from Margao and people know me. I have a good client base here for my cakes and bakes and most of them visit our place here,” she said.

Helga’s reason behind setting up the cafe away from the main city is property. “I have lived in an old Portuguese house and always liked that kind of property When I came across this place, I instantly grabbed the opportunity. This is the space and environment that I always wanted. Yes, I had to do a lot of work to put the place together but that was done.”

“Margao is always a better option This place is more of a relaxed type, where people come and spend some time, work from here, and we have free Wifi. During Covid, this cafe had really picked up, ” she said.

Speaking about her signature dishes she said, “We sell a lot of Baos and in fact, we are known for them so it is one of our signature dishes. We also cook a lot of pork and beef dishes too. Our roast pork and roast beef are best-sellers. There are a lot of locals who do not cook meat at home so come to our cafe to savour the same ”

“I prefer selling desserts instead of pastries We provide a platter of assorted desserts. You can play around with desserts but not so much with pastries.”

Another thing that Helga mentioned here is sourcing coffee beans “We are well known for our excellent coffee and we source our coffee beans directly from Coorg. We grind them ourselves in our Italian coffee machine so you get a fresh cup of coffee here. Our coffee brings people here from far and wide- some people even come just for an espresso shot!” she said

BELGAVI

A PLACE RICH IN CULTURE, HISTORY AND CUISINE!

By Aditi Malhotra

Images by Stock Images

In this issue, we thought of taking you on a little trip outside Goa For some, this place is a business destination, for some a place to do monthly shopping and for some just a simple weekend getaway. Welcome to Belgavi!

Belagavi, also known as Belgaum, is a historic city located in the northern region of the Indian state of Karnataka and shares its border with the southern part of Goa

It is one of the oldest cities in the state and has a rich cultural heritage that is reflected in its architecture, cuisine, and lifestyle. The city has a population of around 5 lakh people and is the headquarters of the Belagavi district. Belagavi is known for its pleasant climate, scenic beauty, and its historic landmarks that attract visitors from all over the world.

History:

Belagavi has a rich history that dates back to the 12th century. It was ruled by various dynasties like the Chalukyas, the Rashtrakutas, the Yadavas, the Bahmani Sultanate, and the Marathas before it became a part of independent India. The city played a significant role in the Indian independence movement and was a center of the Quit India Movement in 1942 It was also a major military base during World War II and was the headquarters of the British Indian Army's Southern Command.

Tourist Attractions:

Belagavi has several tourist attractions that offer a glimpse into its rich history and cultural heritage Here are some of the top places to visit in Belagavi:

Belagavi Fort: The Belagavi Fort is a historic landmark in the city and dates back to the 13th century. It has witnessed many battles and has been ruled by various dynasties over the centuries The fort has several temples, mosques, and other structures within its premises.

Gokak Falls: The Gokak Falls is a picturesque waterfall located on the Ghataprabha River. The waterfall is surrounded by lush greenery

and offers a spectacular view The b to visit the falls is during the monsoon when the water flow is at its peak.

Kittur Fort: The Kittur Fort is a hist located in the village of Kittur, abou from Belagavi. The fort was the site famous Kittur Uprising in 1824 when t queen fought against the British Ea Company.

Mahalaxmi Temple: The Mahalaxmi T a famous temple dedicated to th goddess Mahalaxmi. The temple is lo the heart of the city and is known beautiful architecture and intricate ca

Belagavi Military Hospital: The Military Hospital is a historic landm dates back to the British era. The hosp established in 1863 and has pl significant role in the medical history o

Cuisine: Belagavi is famous for its which is a blend of Marathi and K d cuisine. The city is known for its sp flavorful food, and some of the popula include Jolada Rotti, Enne Badnek

Kunda Belagavi is also known for its and the most popular sweet dish is Kar

Climate: Belagavi has a pleasant throughout the year, with temp ranging from 10°C to 35°C. The best visit Belagavi is between October an when the weather is cool and pleasant

Conclusion: Belagavi is a beautiful ci rich history and cultural heritage. It ha tourist attractions that offer a glimpse past, and its cuisine is a delight f lovers. The city has something to o everyone, whether you are a history b nature lover. So, if you are planning Karnataka, don't forget to visit Belag explore its hidden gems.

ABIGAIL NUNES

CULINARIAN INSPIRED BY GENERATIONS

By IG Team

Images - Abigail Nunes

Abigail Nunes always wanted to follow her dream of being a chef. She entered this field because she was always passionate about cooking and baking from a young age. Her mom has been a great Goan traditional cook and her grandma was a great baker so they have been an inspiration to her.

She had a Vibrant perspective for her career choice of being a Culinary artist. She completed her BSc in home science, Food nutrition, and dietetics from IHM Goa and Food production and pâtissier She always saw herself as a chef and after all her genuine efforts she is the one.

She also said if she had to choose some another field of Career rather than being a chef, she would be a food technologist A cake beater, personnel knife, rolling pin, Cake turntable, and Paintbrush are some of the magical biddies that accompany her in this Beautiful business she runs.

While thinking back to her story, and why she chose to be a baker/ cake artist she said“So, 10 years back I baked my first cake for my sister which was on a Sunday, and we served our church group the finishing of the cake wasn’t that great though, don't have a lot of experience in cake icing was just seeing YouTube channels and observe at work, but I bet the taste of it was amazing as all of the church members loved it.

Since then I have got the confidence that I should be baking quite often”.

As every Chef is Foodie first and we got to ask her about what are her favorite and Go-ToComfort Food choices and she Joyfully confessed-

Pasties de Nata

Chicken wings in any form

Goan beef roast

Fruit salad

Goan fish curry rice anytime

Abigail Nunes has gone through a lot of experiences- she took this interview as a Runthrough of her story. She retorted“I always wanted to be a chef by profession. For that, I wanted to do a degree course in

IHM-goa but I could not afford it. Nevertheless, I chose home science but still, I knew I wouldn’t get to do an internship in a 5-star hotel at all. But things started with something and I saw myself doing a job where I had to demonstrate how to use an oven. I started my career in baking by teaching people how to bake since I had no experience I was just seeing YouTube channels trying out different cake recipes using my grandma's techniques etc

I desired to be a pastry chef After working for 3 years by demonstrating to people I finally saved up some money and did a 1.5-year IHM course. I did my internship in Cidade goa. Could not continue in the hotel industry as there were many steps in being a chef and it did not pay me that well I was okay with it at the same time I needed income.

So as a next step, I worked as a Quality control officer in a well-known Bakery. Looking into the quality of pieces of bread, cakes, etc but wasn’t making the products But I did observe a lot of techniques throughout the Job I did there.

But like it’s said that God sees the Efforts but waits, something happened to me like Miracle, I got Promoted from quality control executive to cake artist and store manager in the same bakery I delivered over 50+ flavors of cake Work was getting very stressful as it was decorating cakes and looking after the entire store

So, I took the risk of leaving the job and starting to bake and cook from home I opened up a small fast-food restaurant (Cozinha de Nunes) meaning the kitchen of the Nunes and started selling some Goan food street food also used to bake cakes with the services.

It wasn’t easy but I knew the hard work paid

the best price Finally, I'm a pastry chef in a café and also run my fast food in Old Goa ”

The menu at her fast food station is decorated with traditional Goan options, all the Kitchen activities are still used traditional methods, including grinding masalas on the stone.

Even though there is a lot of competition since covid there are many home bakers, in the end, I believe in satisfying the taste of people once you satisfy the taste of your food to your customers. I don't think competition should even matter

she never sees anyone as in the competition or never has thought of falling from the market. She cooks with love and delivers with love and that’s the best thing about home cooks and home bakers where she perfectly Fits.

Abigail Nunes is famous and much loved by her customers because of the variety in kids of cakes she serves. Some of her specialties are-

Chocolate rum cake

Chocolate mousse cake

Brownies

Christmas cakes

Goan Christmas sweets

She at last was lovely enough to share her optimistic energies with the aspiring young chefs and commented“If you ' re passionate about something and never give up it may take years to reach the place where you have seen yourself Sometimes disappointing situations lead you to give up but be patient, work hard, and trust the process and you will get there. Love what you do”.