Food & Hospitality January 2023 Issue

GM SPEAKS

SHEKHAR DIVADKAR - THE INDUSTRY TREND IS CHANGING AS TRAVELLERS GET TECH SAVY

He wanted to become an engineer but his destiny had led him into the Hospitality Industry He worked very extensively across the various properties in Goa before settling down

CHEF SPEAKS

CHEF DINESH CHAND - I WANT TO BECOME THE MASTER CHEF

Hailing from Bharatpur Rajasthan, Chef Dinesh came down to Goa in the year 2007, and before joining the Fern Calangute he worked with Hotel Majestic for some time

INDUSTRY

BUZZ

DAIVYA’S - THE NEW ENTRANT IN GOA’S CULINARY SCENE, LAUNCHED WITH A BANG!

Daivya’s, a North Indian speciality restaurant opened its doors last Friday with a huge bang. It was double the celebrations at Daivya’s

GOAN SPIRITS

ROULETTE - PREMIUM BLENDED WHISKY

BY JOHN DISTILLERIES

Established in the year 1996, under the guidance of Mr Paul P John, John Distilleries grew to be a leading spirit company in less than a decade, not just in India but across the globe.

FIVE MUST VISIT FOOD OUTLETS IN GOA

12 EDITORIAL

14 THE TEAM

16 INDUSTRY BUZZ

DAIVYA’S- THE NEW ENTRANT IN GOA’S CULINARY SCENE, LAUNCHED WITH A BANG!

WINNERS OF "COLLECT & WIN" CONTEST AT COPPERLEAF, GOA

THREE MONKEYS SINGLE MALT GIFTPACK LAUNCHED WITH “FREE” RARE WHISKY GLASS!

28 TAVERNS OF GOA

SIP ALONG AT GOMES BAR!

32 COVER STORY

FIVE MUST - VISIT FOOD OUTLETS IN GOA

44 INCREDIBLE KITCHEN

CHICKEN XACUTI CHICKEN 65

46 GOAN FOODIES

SPICY GOA- A PERFECT FAMILY AFFAIR FOR FOOD LOVERS!

50

STARTUP NOOK

DR ANIMA SRIVASTAVA - WORKING WITH COLOURS PRODUCED BY BACTERIA

54 COCKTAILS AND CUISINE WITH ADITI

FUN COCKTAIL FACTS!

58 GM SPEAKS

SHEKHAR DIVADKAR-THE INDUSTRY TREND IS CHANGING AS TRAVELERS GETTING TECH SAVY

64 CHEF SPEAKS

CHEF DINESH CHAND-I WANT TO BECOME THE MASTER CHEF

68 FOOD & HEALTH

BENEFITS OF COCONUT WATER

FOODS TO AVOID WITH HIGH BLOOD PRESSURE

76 GOAN SPIRITS

ROULETTE-PREMIUM BLENDED WHISKY

BY JOHN DISTILLERIES

80 IN REVIEW

HOLIDAY INN GOA CANDOLIM - A PREMIUM LUXURY BUSINESS LEISURE HOTEL IN NORTH GOA

DAIVYA’S-MODERN BY MOOD AND DESI BY FOOD!

POSEIDON’S COVE - A FLAGSHIP SEAFOOD RESTAURANT OF PLANET HOLLYWOOD BEACH RESORT, GOA

92 TRAVEL TALES

PEQUENO ISLAND-BRINGING TO YOU

YET ANOTHER OF THE LESS VISITED SPOTS OF GOA

96 HOME CHEF OF THE MONTH

SWEETIE FERNANDES - FINDING THE PERFECT BALANCE BETWEEN PERSONAL AND PROFESSIONAL LIFE

100 VOCAL FOR GOACAL

DRIVING HIS WAY FROM TRYING TIMES TO HAPPIER TIMES!

58 64

76 96

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NEW HOPES WITH THE NEW YEAR!

Hope you all have had a fantastic start to the new year. Well, the new year is always filled with new hopes and changes and looking up to bigger, better things in life. And just like that, it's been almost a year since we started this journey of Food & Hospitality Magazine. And like everyone else, we also aspire to make it bigger and better this year. So, before I tell you what’s in store for you in this issue of the magazine, I need to tell you that watch out for our anniversary issue next month. There would be a lot of new things for you to enjoy and we would be happy to hear from you, your inputs on how we can make it better, your suggestions on something particular that you think we should add, please do write into us and we shall consider every possible thing to bring to you a better version of our magazine

Now coming to this month, as always there is a lot of interesting stuff for you to read about Our people's stories serve as a true inspiration to dream big, believe in them and turn them into reality

Whether you wanna become a chef, or start your business as a home entrepreneur, if you believe it, you can do it.

Travel with us to the lanes of Daryaganj Delhi and enjoy North Indian culinary delights that bring those flavours to the Goan shores as Daivya’s opens its doors in Vagator. Modern by mood and desi by food, Daivya’s is all set to leave your taste buds tingling. And how about a getaway right in the middle of the tourist hub, yes Holiday Inn Calangute offers a perfect mix of calm comfort on the inside while the throbbing life of Goa is right at the doorstep.

Poseidon's Cove is the chic new addition to Planet Hollywood Beach Resort’s culinary offering It offers a relaxed and cheerful approach to dining combined with the best seasonal produce and breathtaking views of the ocean

Don’t forget to check out our interesting recipes and delight your family & friends with your creations Also, keep your health in check and see how the food you eat plays a big role in the same Learn some amazing cocktail facts from my section and do drink responsibly

Take care of yourself and as I said, watch out for our anniversary issue next month

Cheers ☺

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

Aakash Ghadge

Copy Editor

Anita Athi

EDITORIAL OFFICES

FOOD & HOSPITALITY MAGAZINE

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+91 89990 85172 (Rajesh)

+91 98116 43530 (Aditi)

SUBSCRIPTIONS & ADVERTISEMENTS

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+91 8999085172 | info@foodandhospitality.org

The Magazine is Published by GOA PRISM DIGITAL MEDIA

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

RNI - GOAENG/2020/00441

foodandhospitality.incrediblegoa.org

Cover Photo Credits

Karthik Reddy

They lit up the Lohri on the beats of Dhol, while everyone moved up to the co-owned terrace of Daivya’s as well as Aiden by Best Western for the main event. The place was aptly decorated in bright hues, adding to the charm

Once Jasbir Jassi was on the stage, the energy of the place was at a different level altogether There wasn’t even a single soul who could resist dancing to the power-packed live performance by Jasbir Jassi. He enthralled

the audience with his popular tracks like ‘Koka Koka’, ‘Dil Le Gayi Kudi’, Kudi Kudi’ amongst many others. To add even more colour and entertainment to the evening, Upasana Singh of Kapil Sharma Show fame also joined the bandwagon. She performed a small stand-up pertaining to her popular character ‘Bua’ and left the audience in splits She was also seen dancing to the tunes of Jasbir Jassi and interacting with the audience, clicking pictures with them.

While the guests were thoroughly enjoying the live performances, the food from Daivya’s kitchen was also getting rave reviews Chicken Tikka, Chicken Seekh Kebab, Dahi Ke Kebab and Paneer Tikka were doing rounds while there was a mouth-watering Chaat counter serving Pani Puri, Sev Puri, Samosa Chaat and Papdi Chaat

For the main course, the essence of Lohri festival was kept in mind and Butter Chicken, Dal Makhani, Paneer Tikka Masala, Sarson Ka Saag with Makki Di Roti, Gur and White Butter with other bread and accompaniments, & Gajar Ka Halwa to complete the meal were served

Roulette Premium Whisky and Big Banyan Wines took the center stage at the bar, while some other cocktails and drinks were also being shaken.

It was truly a one of its kind event with appropriate doses of culture, good food and entertainment that was enjoyed by one and all.

The event was managed by Aditi from Ikreate Passions.

The doors to Daivya’s are now officially open and guests can relish authentic North Indian delicacies bringing the flavours from the streets of Daryaganj, Old Delhi to our Goan

Shores With a chic and modern setting, Daivya’s is all set to offer you a perfect balance of fine dining with typical desi-style food. It aptly says ‘Modern by Mood and Desi by Food’. See you all at Daivya’s.

THREE MONKEYS SINGLE MALT GIFT-PACK LAUNCHED WITH “FREE” RARE WHISKY GLASS!

The Three Monkeys gift pack, which promises to be your perfect company for a relaxed evening, contains a 750 ml bottle of the Three Monkeys Single-malt whisky and a complimentary rare whisky tumbler. Priced at Rs 1650/- per unit, this pack is available at all leading liquor stores across Goa Your whisky has aged for years in a barrel Give it a glass that opens it up. Developed with assistance from several master blenders and specially engineered to enhance the flavour notes commonly found in single malt, the intriguing and eye-catching tulip-shaped whisky glass is proven highly functional at concentrating flavours and for a great sipping treat.

The Three Monkeys Single Malt whisky is steeped in rich traditions and the national pride of India. Naturally, glasses are expected to be worthy enough of such a fine spirit made of the highest quality ingredients and distilled to perfection.

Authentic Single-malt traditionally calls for something more upscale The right whisky glass can improve how much you enjoy your whisky. So why not try an unusual-style glass experience?

“The limited edition Three Monkeys valueadded pack comes in a sophisticated box style packaging with a 750ml bottle and an exclusive whisky tumbler free,” says Dr Mohan Krishna, founder, of Cheers group.

Make the joyous festival season all the more special with the “Giftpack” edition of the most awarded Indian single-malt whisky-Three Monkeys, a rightful, balanced, full-bodied, intense finishing

"With the festive season in full swing around the corner, many of us are looking for Gift ideas for our loved ones. Thus honouring the festivities and the associated tradition of sharing gifts, Three Monkeys Indian Single malt whisky- special edition Gift Pack has been introduced” adds Ashwin Balivada, Executive Director, Cheers group. Add extra fun to your celebrations by creating and indulging in whisky serves in this “complimentary” exquisite glass tumbler as you celebrate with your loved ones

“The gift pack offer the Three Monkeys consumers a unique experience to unwind and relax as they savour this fine Indian Single malt whisky The launch of the new gift pack portrays Three Monkeys' global lineage which signifies sophistication and luxury for its patrons” says Dr Divya Balivada, Global Creative Director, Cheers group.

With a unique one-of-a-kind glass like this, your next drink may taste a little better knowing that no one out there is enjoying their Single-malt quite in the same way as you. Relax and enjoy the true Indian spirit of class and finesse. Cheers!

SETA BRINGS A ONE OF A KIND

MEDITERRANEAN

– ASIAN ALFRESCO DINING EXPERIENCE

Seta opens its doors at Embassy GolfLinks at Domlur, offering an unparalleled poolside alfresco dining experience and a refreshing escape from the surrounding hustle. Seta is inspired by the Outdoors, Nature and its Abundance With design driven by the elegant minimalist details of nature, Seta’s cuisine is inspired by Asian and Mediterranean eating practices, both healthful and tasteful. Seta’s ethos is to celebrate the importance of

enjoying life.

Seta promises to transform the diners to a state of “Eudaimonia” - a contented state of well-being, happy and prosperous by embodying a multi-sensory culinary and lifestyle experience Dishes are served in the easy and informal ‘izakaya’ dining style, where they are meant to be shared at the table, creating an atmosphere to socialise and have a great time!

Sandwiched between a charcoal grill on one side and a beautiful pool on the other, Seta is a transportive venue bringing an elevated dining experience and pleasure together with a rustic and vibrant atmosphere creating a truly unique experience. Seta embodies a multi-sensory culinary experience filled with eclectic blends of unconventional immersive music, tasteful dishes, and a lively ambiance to celebrate

The menu comprises an array of dishes with profound flavours, ranging from small plates, soups, salads, grills, wokery and desserts. The menu offers a variety of meat and seafood dishes and unmatched vegetarian options. Some of Seta’s signature dishes include the ‘Turnip cake garnished with garlic chips &

Sichuan pepper ’ , the ‘Yuzu kosho shrimp with shiso lime drizzled with chili butter’ and the ‘Grilled cauliflower served on a bed of sweet potato puree with harissa hummus & curry-oil drizzle’, among others

Seta’s design combines traditional materials such as mud brick, firewood, unpolished floors and a play of light to create a rustic and serene ambiance. It’s simple yet tasteful design embraces the effortless beauty of the five elements, offering a unique experience that awakens all of the senses.

Hilton Bangalore Embassy GolfLinks is located at Embassy GolfLinks Business Park, Off Intermediate Ring Road, Domlur, Bangalore 560 071, India

THE GODFATHER OF LIQUOR PACKAGING DR. MOHAN KRISHNA BAGS “LIFETIME ACHIEVEMENT’ AWARD

Marketing Guru” and “Marketing Scientist of the Millennium” awards He has been listed in the leading International Liquor magazines as one of the most influential personalities in the liquor industry.

He is an industry veteran with rich and profound experience also worked with SAB Miller, Shaw Wallace and United Spirits (now Diageo). During his career, he has been instrumental in launching and building many leading global brands.

The Cheers group, India’s leading luxury spirits company has been honoured with top awards at the Drinks Live prestigious Spirits Business Awards including ‘Lifetime Achievement’ for founder Dr Mohan Krishna and ‘Double Gold’ for Three Monkeys Indian Single Malt Whisky. ln 2009, together with his wife Anuradha, they built an enduring passion and dedication to craft and generosity of spirit in supporting others hone their skills.

Dr Krishna is the “World’s first liquor marketing Doctorate” and recipient of the “Alcobev

Dr Krishna has published over 2000 articles on beverage alcohol in various journals and magazines of international repute, as well his interviews appeared on popular Television channels and in various publications. He is an international speaker and was invited as a keynote speaker at many global conferences.

Dr Krishna is a “Top-Notch Packaging expert” and bagged many National and International awards for his liquor products. The key elements of his packaging mantra: Creativity, Marketability, Innovation, Execution, and OnPack Branding.

His love for whisky and innovation has helped build the Best Indian single malt awarded “Three Monkeys Indian Single Malt Whisky” brand into what it is today!

WINNERS OF "COLLECT & WIN" CONTEST AT COPPERLEAF, GOA

COPPERLEAF, Goa's Favourite Restaurant, organized Gift Vouchers distribution ceremony for the "COLLECT & WIN" contest. A total of 419 families participated in the contest and 8 families completed the contest successfully The "COLLECT & WIN" was an exclusive contest for kids below 12 years. The program was launched on 1st November and got completed on 20th December. For every visit, the kids were collecting magnets of each alphabet forming the word "COPPERLEAF" The contest was to collect all ten letters in a series before 20th December.

The Winners of the "COLLECT & WIN" contest were Vallen A. Azavedo, Kayden Lanz Lobo, Aarush Mohit Kenny, Yuvaan Siddesh Gaonkar, Yuti Sanvordekar, Davis Lijo Daniel, Junia Sara Varghese, and Girish Arun Chodankar. Each of the kids were presented with a memento cheque, gift vouchers worth Rs. 5000/-, and brand ambassador kit. The prize distribution was done in the presence of Copperleaf owners Shreekant, Sachin Vishwanath Pai Bir

Shreekant Pai Bir, Chairman of Vishwamukta Group which owns & operates the brand "COPPERLEAF" addressed the guests by congratulating the little ones and their families He also thanked them for showing their patronage and loyalty towards the brand. He also mentioned various ongoing discounts such as Armed Forces and Corporate programs running at Copperleaf along with the CSR activities

Sachin Pai Bir, CEO of Vishwamukta Group thanked all the winners and the team for motivating patrons to participate and complete the contest. Vishwanath Pai Bir, COO of Vishwamukta Group informed everyone that more and more such offers will be coming for the year 2023 and they would be available for everyone. "On public demand, we are getting back HAPPY HOUR in which customers would get 50% discount on all food and beverages between 7-8 PM and this time it would be at both the locations " he said

CELEBI INDIA TO PROVIDE GROUND SERVICES AT MANOHAR INTERNATIONAL AIRPORT

Aligned with the vision of the Aviation Ministry, Celebi India is committed to support the necessary infrastructure and capacity building at various upcoming airports across the country Over the last decade, Celebi India has reoriented the a i r p o r t e x p e r i e n c e b y professionally managing ground handling, passenger and asset management, cargo services across six metro and non-metro airports in India throughout the year is necessary to keep Goa as a preferred destination, especially during the peak season Today, airport experience has become a critical factor for tourists entering or exiting a destination; we are elated with our selection and are committed to providing the highest industry standards of service and ensuring a seamless e x p e r i e n c e a t M a n o h a r International Airport in Mopa, Goa.”

Celebi India, the country's largest aviation ground handling and c a r g o l o g i s t i c s c o m p a n y , commences ground-handling services in Goa with the opening of Manohar International Airport (MIA) at Mopa, North Goa Goa marks the seventh airport for Celebi India active footprint o f f e r i n g u n m a t c h e d a n d seamless service across the country. The new airport addition comes on the backdrop of b u r g e o n i n g d e m a n d f o r professional services and a unified experience by the evolved flyers thus redefining and benchmarking Indian aviation. The new airport will further enhance air connectivity, domestic and international tourism, and cater to the existing and growing demand of the coastal state as a global touristic

SIP ALONG AT GOMES BAR!

By Aditi Malhotra

Images by Armaan Malhotra

Taverns in Goa aren’t merely bars where you can sit and have a drink, each one of them is a storyteller. In Panjim alone, you will find so many of tiny little bars, but, every bar has a different vibe.

For me, something that I have found comm across all bars is their sense of homely fe Every bar seems inviting and once you set inside, you get a strong feeling of familiar There is a heavy dose of comfort that all m all bars in Goa offers They feel like your ow Bars in Goa are usually family businesses a it's common to see husband-wife duos, fath son duos, or siblings running the pla together. This family feeling is what g translated to the customers as well and th the inevitable comfort

One another such bar that I came across w the Gomes Bar. Located on the Sva Vivekananda Road in Panjim, it's difficult miss this one.

Quirky branding on both the outside and ins catches your immediate attention and off cool vibes to the place. Gomes bar is also family-run bar and Mrs and Mr Gomes happ take turns managing the place. It doesn't have a very big space but off enough tables for you to grab hold of a f friends and head there for a chilled-out time

Like every other bar, they have a menu t serves straight pours ranging from Fenny Whisky, Rum, Gin, Vodka and of course chil Beers. You can also get some typical Go nibbles to go along with your drinks and ord certain main course dishes like Xacuti etc So if you happen to be in that area, drop by Gomes Bar with friends or family and g yourself a taste of local Goa.

FIVE MUSTVISIT FOOD OUTLETS IN GOA

When you visit Goa, food & drink is always on your mind, be you a foodie or not! Drinks are widely available across every part of Goa, in every nook and corner However, food is something that you need to check out before you plan your meal. Here we have handpicked five places from across the state of Goa with the unique proposition of each place and of course giving options for different cuisines So next time you plan your visit to Goa, keep this guide handy

By Rajesh Ghadge

1. COPPERLEAF

Local fish curry thali is the most famous dish in Goa. Every local restaurant across the state will make mouth-watering fish curry rice but if you really want to experience an authentic Goan thali then you must visit Copperleaf- a premium fish thali restaurant situated in Porvorim and Panaji.

Copperleaf is a premium fine dining restaurant and its variety of fish thalis is famous across the state. The aesthetic interiors with a mixture of greenery, give a feel of being in Goa and the moment you enter the restaurant, you will feel the ambience that is soothing as well as inviting.

Image Credits - Shivansh Singh

The food quality and quantity are standardised across both Porvorim and Panaji outlets giving you a consistent experience no matter which place you choose to visit. Besides its signature fish curry and rice, the Copperleaf menu also offers a great selection of other Goan, North Indian and Oriental delicacies such as Hariyali Gobhi, Chicken Tikka, Prawns Butter Garlic, King Fish Masala Fry, and Dragon Chicken. When you finish your main course, you should not miss the mouth-watering desserts with a choice of Gulab Jamun, Serradura, or Caramel Pudding.

Some Signature Dishes You Must Try

Restaurant Details - Table booking recommended

Phone Numbers +919075018463

Average Cost - ₹600 for two people (approx)

Address - Ground Floor, Esmeralda Casa de Povo St. Inez, Taleigao, Panaji, Goa 403001

Image Credits - Ravi N Jha

PAGE 35 |FOOD&HOSPITALITY

2. FISHERMAN’S WHARF

When you see the name, it might just strike you that this is only a fish speciality restaurant.

Fisherman’s Wharf came into existence due to their first restaurant, situated in Cavelossim, where fishing boats are anchored, hence the name Today, Fisherman’s Wharf have three outlets in Goa and more across the other parts of the country.

If you wish to experience the real Fisherman’s Wharf then you must visit their main outlet at Cavelossim next to Holiday Inn Resorts If you ’ re not in the south, then you can dine at their Panaji & Calangute restaurants which provide similar food experience with

Image Credits - Shivansh Singh consistency maintained throughout.

The Fisherman’s Wharf is a multi-cuisine restaurant and its Panaji outlet is located in a huge and spacious Portuguese house. The place has multiple seating options, both indoor and outdoor and the pathway boasts an open kitchen that is a delight to watch. Its interiors give you the feeling of a true GoanPortuguese culture.

Fisherman’s Wharf is known for its fresh seafood delicacies along with local Goan preparations and offers a wide array of dishes from multiple cuisines as well. You may start with the fish rava masala fry, fish tikka,

southern fried fish and chilly chicken prepared in a Goan way. In the main course, you have many options to choose from like an authentic Goan kingfish curry or prawns curry prepared in special Goan masalas with steamed rice and fried rava masala fish or you can also go for the butter chicken, naan, roti followed by biriyani or fried rice

Sometimes they have live music to give you the feel of partying in Goa Do not forget to order some cocktails and mocktails and desserts to conclude with.

Some Signature Dishes You Must Try

Restaurant Details - Table booking recommended

Phone Numbers +91 88884 93333

Average Cost ₹ 600 for two people (approx)

Address - House No 13, 139, 18th June Rd, beside Taj Vivanta, Campal, Altinho, Panaji, Goa 403001

Image Credits - Ravi N Jha PAGE 34 |FOOD&HOSPITALITY

3. MAMA MISO

After experiencing a lot of Goan fish curry rice and north Indian cuisine, you may wish to shake it up a bit and have a little Pan Asian food. Mama Miso, situated in the famous Goa Heritage Village Club in Velsao is a place that provides you with a perfect mix of authentic Pan Asian cuisine mixed with a traditional local ambience.

Mama Miso brings Pan Asian food to the coastlines of Goa giving the natives as well as the tourists and travellers of Goa a unique and enthralling dining experience Serving a delectable selection of dishes, greatly inspired by the Asian street-food culture, Mama Miso

Image Credits - Shivansh Singh will take you on a whole new culinary adventure like never before. Take a stroll on the beach towards Mama Miso where you can start with an Asian beer or Sake It also has a Tea Bar showcasing a variety of teas and coffees, along with classic Asian drinks and whimsical cocktails like the Asian Pearl Mule, Bees and Flowers, the Umami Mary, and many more, making sure there’s something for everyone. The live kitchen is one of its many interesting features This culinary art form where the customers can watch as their food is being prepared and also interact with the chefs, makes for a very intimate

dining experience.

Another speciality of Mama Miso is its multiple seating arrangements that suits every mood. You can choose from a beautiful garden table which makes for the ultimate spot to dine al fresco, or choose a deck that gives you a stunning view and lastly, the classic indoor seating, coated in pastel pink, makes for a warm and serene atmosphere to peacefully enjoy your meal

The dishes you can try here start from rock

shrimp tempura, crispy chilly lotus, butter garlic miso lobster, and many such mouth-watering options to delicious authentic dim sum, sushi, and small plates, setting an all-new benchmark for Asian dining in South Goa

Mama Miso is a perfect mix of Chinese simplicity along with Japanese aesthetics, merging to create the perfect space, made even better with scrumptious food and a welcoming and comfy ambience to soothe and recharge your stomach and your soul

Some Signature Dishes You Must Try

Restaurant Details - Table booking recommended

Phone Number - +91 91751 89149

Average Cost ₹ 800 for two people (approx)

Address - Arossim Beach Road, Cansaulim 403712

4. BANYAN TREE

The Banyan Tree, Thai speciality restaurant Taj Holiday Village Resort & Spa, Candolim, is perhaps Goa’s only Thai speciality restaurant. In fact, The Banyan Tree is not just a restaurant, it’s a deep dive into Taj’s culinary promise and hospitality standards that it stands for. Another speciality of this place is that the restaurant is nestled around a 300year-old Banyan tree and it derives its name from the same.

As you reach the restaurant, you will climb the wooden stairs through a small stream of water flowing under a petite wooden bridge. The restaurant also provides ample outdoor

Image Credits - Shivansh Singh

seating which is housed under the big Banyan tree but if you like a more aesthetic and comfier environment then indoor seating would be preferred.

This place serves nothing but traditional authentic Thai Cuisine In fact to uphold the authenticity of the food, Taj has hired Chef Thomthong Sungkaha aka Chef Lily, who hails from Nonthaburi province in Thailand. Chef Thomthong brings with her extensive experience and in-depth knowledge of the cuisine while making dishes that suit the Indian palate perfectly.

You can start your culinary journey at Banyan

Tree with pumpkin crackers made for the amuse bouche followed by satay kai, a traditional dish of grilled chicken skewers served with peanut sauce & tangy cucumber salad It also offers Som Tam, a raw papaya salad.

Your journey can continue with Pad Woon Sen, a Thai glass noodle salad topped with prawns. The next dish you can try is Phor Pla Je, Thai crispy veg spring rolls with sweet chilli sauce and in soups, you can go for the Tom Yum soup, a spicy preparation with flovours of lemongrass and bird's eye chilli.

Once you are done with the starter, you may proceed to the main course starting with Chicken Thai Green Curry, Chicken Thai Red

Curry, Jasmine Rice, Phad Thai Noodles and Pla Rad Prik. With the authenticity of flavours, the freshness of ingredients and Chef Lily’s expertise in every single dish, you cannot ask for a better Thai food experience than this Before you wind up don't forget to eat some desserts to make your whole experience end on a sweet note. You can try the Tub Tim Grob, a refreshing dessert made of water chestnuts soaked in rose syrup served in sweetened cold coconut milk Overall, your experience at Banyan Tree is going to be a true Thai food dining experience that offers you the best of street food, as well as fine dishes from mainland Thailand.

Some Signature Dishes You Must Try

Restaurant Details - Table booking recommended

Phone Numbers +918326645858

Average Cost ₹ 3000 for two people (approx)

Address: Taj Holiday Village Resort & Spa, Bardez, Near Candolim, Goa.

5. GOA BAKING COMPANY

Now that we have already taken a complete tour of the various cuisines available in Goa, it's time to experience Goa’s baking experience at Goa Baking Company situated at Goa Marriott Resorts, Panaji Baking is one of the traditional Goan businesses but is vanishing with time and Goa Baking Company has come into existence to keep that tradition alive.

The Goa Baking Company aka GBC, was started in 2018 by pastry chef Kalyan Banerjee under the mentorship of Executive Chef, Dibyendu Roy. Kalyan brought his love for baking forward and turned it into art while

Chef Dibyendu ensured the quality of the products at every step. Eventually, GBC became a household name for cakes, pastries and other tea-time savouries in the capital city of Goa

GBC’s regular menu includes cakes, pastries, doughnuts, some exotic desserts, savouries and even coffees. There is not much seating available, hence more people prefer to get a take away.

The savoury items at GBC consist of a perfect mix of global as well as local Goan cuisine such as chorizo croissants: a perfect marriage of a flaky, soft croissant with a filling of spicy

Image Credits - Shivansh Singh

and tangy Goan sausages. Other Goan dishes include a Chicken Cafreal Twist and Prawns Balchao Roll along with a Manchurian Twist. GBC also produces a wide range of quiches and pies with different fillings and flavours such as chorizo, mackerel, chicken cafreal and apple pie. You can also enjoy cakes, desserts, smoothies and shakes at GBC

Some Signature Dishes You Must Try

Restaurant Details - Table booking recommended

Phone Numbers +918750703006

Average Cost ₹ 700 for two people (approx)

Address: Goa Marriott Resort And Spa, Miramar Beach, Panaji, Goa

CHICKEN XACUTI

05 servings

130 minutes

By Sunil Malhotra

This Goan dish is extremely popular and whoever comes to Goa, surely gives it a try But everyone has their own style of making chicken xacuti Try our recipe and do tell us if it is any different than how you make

Ingredients

INGREDIENTS:

For Marination:

Chicken 1kg

1 Teaspoon Salt

¼ Teaspoon Turmeric powder.

Paste 1 for MARINATION

½ bunch Coriander

2 inches Ginger

10 Garlic flakes

5 Green chillies

Paste 2 for XACUTI MASALA:

1 Teaspoon Groundnut oil

2 Green chillies

2 Onions sliced

5 Garlic flakes

1 inch Ginger

Method

1 Coconut, large, grated

Paste 3 of XACUTI Masala:

3 Cardamoms, peeled

2-inch Cinnamon

1 Teaspoon black peppercorn

1 Teaspoon Aniseed

1 Teaspoon Coriander seeds

1 Teaspoon Poppy seeds

8-10 Kashmiri red chillies

1 Maize flower

½ inch Turmeric

¼ piece Nutmeg

1 Star anise

Finishing:

2 Teaspoon Groundnut oil

2 Onions, sliced

2 Green chillies, split

¼ Cup Water.

Add turmeric and salt to the curry-cut chicken Add Paste 1 and marinate for half an hour For making Paste 2 just heat oil in a pan and sauté green chillies, sliced onions, ginger and garlic for around 3 minutes Now add the grated coconut and sauté for another 5-7 minutes Keep aside once the onions are crisp For Paste 3 roast cardamom, cinnamon, black peppercorns, aniseed, coriander seeds, poppy seeds, maize flower, nutmeg, turmeric, star anise and Kashmiri red chillies in a dry pan Grind together paste 2 and 3 to make XACUTI Masala Heat oil in a pan and add onions and green chillies After a minute add the marinated chicken pieces After about 2 minutes add the XACUTI Masala and water Cook for 10 minutes Ready to serve:

04 servings

Ingredients

500gms Chicken

2 Tablespoons coriander powder

1 pinch of red chilli powder

4 Tablespoons yoghurt

1 Tablespoon curry leaves

½ Tablespoon turmeric powder

4 Green chillies

Salt as required

4 Tablespoons tomato ketchup

4 Tablespoons mustard oil.

For Garnishing:

1 stalk of chopped onions

CHICKEN 65

15 minutes

By Sunil Malhotra

Method

Prepare the Marination:

To get the real flavour in this recipe, take a bowl and mix chilli powder, coriander powder, turmeric powder, curd and salt for marination

Wash the chicken and chop it Now add the chicken pieces to the marinade and set aside for a minimum of 4to5 to hours to let the flavours be well absorbed by the chicken. You may keep them in the refrigerator. Heat oil in a deep-bottomed pan over medium heat.When the oil is sufficiently hot very carefully put the marinated pieces of chicken in the oil and shallow fry them till well cooked.

Take a pan without oil, put the chicken pieces in and cook over a low flame to make the chicken crispier Once done add the curry leaves, green chillies and tomato ketchup. Stir well till the chicken pieces are well coated and continue to cook for another 5mnts on medium heat.

Transfer the dish to a serving bowl and garnish with spring onions.

Relish your delicious Chicken 65

SPICY GOA- A PERFECT FAMILY AFFAIR FOR FOOD LOVERS!

Spicy Goa is a family restaurant and bar nestled in the busy lanes of Patto. This place is a perfect example of a restaurant that focuses only on its food and not on over-the-top decor and ambience settings.

Spicy Goa is a family restaurant and bar nestled in the busy lanes of Patto. This place is a perfect example of a restaurant that focuses only on its food and not on over-the-top decor and ambience settings

Of course, the place is very well known for its Goan Thali, but trust me there is a lot more to offer and you must explore that. Besides Goan food, they also serve North Indian and Asian dishes Their tandoori section especially deserves mention Our choice was Banjara Kebabs and Mutton Galauti Kebabs from the North Indian section. The banjara kebabs were succulent pieces of chicken tikka marinated in coriander-based masala, a bit spicy but delicious The mutton galautis, on the other hand, may not be like the galauti kebabs one gets back in the northern part of India. It was a twisted version and more like their own take on the traditional galautis. These kebabs were also made of minced mutton but their outer covering was crispy as it was made with egg whites

As part of the Goan section, I tried the Masala King Fish, which was very flavorful. I was simply blown away by it. A perfect balance of flavors was found in the recheado masala prepared in-house. In some places, the vinegar comes out very strong, but here the flavours were subtle and just right for my liking.

Chicken Spring Rolls is what I chose from the Asian section and they were quite nicely done.

Fish Thali was my obvious choice for the main course, and I must admit that it is well worth trying. You must give this place a try if you have not done so already. I am sure you will not be disappointed.

By Aakash Ghadge

Srivastava

DR ANIMA SRIVASTAVA

WORKING WITH COLOURS PRODUCED BY BACTERIA

Born in the historic city of Allahabad, also known as Prayagraj, situated in Uttar Pradesh, Anima comes from a middle-class family background Having been very efficient in her studies, Anima did her masters in Microbiology from the Allahabad Agricultural Institute and then she joined the National Dairy Research Institute (NDRI), Karnal as a Junior Research Fellow The Incredible Goa team met Dr Anima to find out more about her journey into the startup ecosystem of Goa.

Images by Dr. Anima

“I worked intensively on probiotic bacteria and realized the immense power these tiny microbes possess and how deeply they can influence human life. I always had an interest in research and development. Whilst working at the NDRI Karnal, I completed my Ph.D. in microbiology in 2019 from there itself ” After completing her PHD, Anima come down to Goa. “I shifted to GOA to join my husband who was employed here and I started working on various research projects in institutes like National Institute of Oceanography and CCARI, ICAR However, I always wanted to create something of my own, at the same time keeping my love for science and research intact. During my stint in NIO, I was working on a diversity study of pigment producing microbes from aqua-culture. I was so fascinated to see such bright and beautiful pigments produced by microbes and I wondered why can't we use these pigments to dye our clothes or in printing for that matter. It motivated me to read more about pigment producing microbes and their applications. I also found out about the harmful and toxic effects of chemical dyes presently being used by industries like textile, pharma, printing etc,” she explained.

Being a microbiologist Anima had been curious about microscopic creatures and their power to synthesize diverse secondary metabolites of human interest. “I was very disheartened to see that most of the research in India is limited to the laboratories and research articles only and there is no bridge to take such innovative research to the market. Fortunately for me, in 2021-22 my husband was helping IIT Goa, setting up their incubation cell and because of covid he was working from home, so I had the opportunity to listen to some of his meetings.

That made me realize that the time is changing now and there are ways to get these ideas implemented only you have the courage to do so I also learnt that GOI is in full support of the startup culture and there are various schemes and grants available if your idea is unique enough. That was the turning point for me. I started discussing the idea of extracting and stabilizing microbial pigments with concerned people and I got all the encouragement and support I required,” she added.

Anima’s entry into the startup ecosystem began by writing the formal proposal for her startup idea. “While doing that I came across the NIDHI EIR scheme, and I pitched my idea to team FiiRE Fortunately, I got selected for NIDHI EIR through FiiRE. Initially I was very scared and nervous, full of doubts as everything was very new for me. But thanks to team FiiRE and for their constant support and guidance Other EIR fellows are also very supportive, and we keep discussing our progress and challenges with each other so it feels like one big family at FiiRE incubator! So far I have successfully extracted 11 different shades of pigments from microbes and now I am working on their stability I have been using lab facilities at BITS BIONEST incubator and IIT Goa to develop the prototype. Everyone is really interested in this.””

“There were many challenges I faced during my small entrepreneurial journey which is normal for everyone, I think My challenges were mostly technical, related to lab work Sometimes you expect certain results and you don't get them. Another challenge was funding, as life sciences research is very expensive, so you have to manage everything within a limited budget The biggest challenge

I faced was a mindset issue. While doing market research I figured that most of the people see microbes only as pathogens and something that is harmful, especially after covid ”

Speaking about her future plans, Anima said that her short term plan is to stabilize microbial pigments and to run some pilot projects for testing and validation. “The long-term plan is to replace harmful chemical dyes and pigments with natural microbial pigments At the same time creating the much needed awareness among people regarding the good

side of the microbes. I want to also find a solution for agro waste / marine waste by using them as substrate for microbial growth.”

“Although I am at a very early stage of my startup to advise anybody, I am still seeking advice from my seniors and mentors. But I would say, do something that you truly believe in and then only you’ll be able to give your 100 percent. Don't be afraid of challenges, they will only make you stronger and more resilient Dream big and don't hesitate to take risks Bigger risks result in bigger rewards.”

FUN COCKTAIL FACTS!

By Aditi Malhotra

Stock Images

We all love the word ‘cocktail’ and keep hearing it every now and then, but how about digging a little deep into some fun facts related to cocktails?

Did you know ‘Punch’ was like a precursor to cocktails? It was invented in India 1500 years ago. Made from sugar, spices, water, citrus, and arrack, punch came into existence much before modern-day cocktails. While the United States is often credited with the invention of the modern cocktail, it was Italy where it all started. A treatise written in 77 A.D. by Roman Emperor Nero’s physician hinted at preparing medicines that included wines, alcohol, and bitters. The Sazerac invented in 1838 by apothecary owner Antoine Peychaud in New Orleans is known to be the oldest cocktail ever. However, the ‘old-fashioned’ takes the place of the most popular cocktail worldwide because of its simplicity, mass appeal and easy availability of whiskey In India, it’s the Mojito.

Diamond Is Forever Martini featuring a onecarat diamond alongside Absolut Elyx Vodka at the Ritz-Carlton Tokyo is considered the most expensive cocktail worldwide. This martini roughly costs 19k USD or 15 65 lakhs INR approx.

A hotel in the Thai capital, Bangkok set a Guinness World Record by stirring up the world's largest Negroni cocktail, with more than 630 litres of the bitter Italian drink. The Commonwealth cocktail has been sought after as the most complicated and difficult cocktail for any bartender to put together as it contains 71 ingredients to honour the 71 countries that participated in the 20th Commonwealth games.

Sheldon Wiley who made 18 cocktails in one minute created a World Record in 2013 for making the most number of cocktails in a minute and also managed to make 1,905 cocktails in an hour in 2014

While Gethal Durairaj Lingesh of Tamil Nadu, India, set a record for making and displaying the maximum number of cocktails in one minute. He made 21 cocktails in one minute at Radisson Blu, Egmore, Chennai on September 29, 2021

London has the highest number of bars in the world and in India, Bengaluru tops the list. No

doubt it is called the ‘pub culture’ capital of India.

Can you imagine, 185,000 margaritas are consumed hourly in the USA?

According to the latest National Family Health Survey 5 report, Arunachal Pradesh in India has the highest proportion of both men (53%) and women (24%) who drink alcohol. While globally speaking, Latvia averages 12.6 litres of alcohol consumed per person annually

These surely were some cool facts, weren’t they? Do let me know how many of these you already knew.

SHEKHAR DIVADKAR

THE INDUSTRY TREND IS CHANGING AS TRAVELERS GETTING TECH SAVY

By Rajesh Ghadge Images by Shekhar Diwadkar

Born and raised in the posh locality of the business hub of India, Mumbai, Shekhar Divadkar has led a very active lifestyle being involved in sports and bodybuilding He wanted to become an engineer but his destiny had led him into the Hospitality Industry He worked very extensively across the various properties in Goa before settling down at Hotel Delmon where he handles 3 properties. Here are the excerpts from the Interview.

Please tell us about your early days and your background.

I completed my schooling and college in Mumbai. I was very active in sports and athletics, outdoor activities, cycling, badminton, beach football, cricket and bodybuilding Residing very close to the seashore at Juhu in Mumbai was a blessing and this went a long way in being fit & energetic as I grew up and took up employment in an industry that I was most comfortable and happy in. How did you choose Hospitality as a Career, was it intentional or happened by chance?

Initially, I had enrolled in engineering but since

I was more comfortable and looking forward to working with people, communicating and resolving their issues, so the crossover from engineering to a catering course. I started my career with hotels in Mumbai in 1987. Worked through Housekeeping, Front Office assignments, in the Hotels around Juhu, Mumbai and later the journey took me to the iconic Taj Mahal Palace and Tower, Mumbai in the Food and Beverage Service department. I shifted to Goa in 1994 and continued with Food and Beverage service assignment In 2000 I was promoted as Executive Assistant Manager, subsequently to General Manager and thereafter I have held responsibilities for

different entities in various senior management roles.

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

Every day brings about different situations and it is a learning experience all the time. One has to be receptive, listen to what is being communicated, pre-empt as much as possible to prevent issues from cropping up, use common sense, and be practical I have made myself approachable without barriers for all and this has assisted in averting major issues in the course of work activities.

Handling staff responsibly and getting the best out of them is a major challenge Retaining your staff and avoiding attrition is again a major challenge over time. Relationship buildup matters and can go a long way in building up a good team that gives quality services on a sustained basis. Entity reputation management is critical and needs to be taken care of without any let-up The quality and consistency of the food items offered need constant monitoring.

What are your greatest strengths and your biggest weaknesses?

Strengths - I consciously listen to what the guests have to say I work on their suggestions, pre-empt situations that may come about, work along with the staff and give them support and motivation, ensure their growth, and focus on the primary targets - quality, revenue, cost, and profitability

Weaknesses – I’m always in a hurry to get the work done and tick off the next task on the list. As a team leader, how do you cope with bad business days and keep your team motivated?

Over the years, we have seen 9/11, the

recession, 26/11, and also Covid. It’s been a learning experience where businesses have had to be adapted so as to be viable and to ensure employment and sustainability 9/11 caused disruption in the hospitality and travel business. International tourist inflow dwindled and the business models for the state of Goa had to be redefined.

The focus shifted to encouraging Domestic tourism, subsequent to this Goa tourism also came about with the Dil Chahta Hai campaign and helped in the growth of domestic tourism. Then the state of Goa saw an increase in inbound tourism and good days for the industry. Post this we had to face the recession and 26/11 This once again resulted in a huge fall in inbound tourism to the State which affected the industry in a big way.

However, once again the revenue focus shifted to Domestic and MICE tourism, and weddings. Goa came to be looked upon as a hotspot for destination weddings The facilities required for such events were available and the hotels were able to give memorable services. The industry was seeing good growth till we came across Covid. Here again, we saw three waves over a period of one and a half years and the industry took a big hit There was a massive loss of employment, wage cuts, etc We got used to working with minimum numbers. We managed to keep connected with the staff through an employment rollover system while holding on to the core team keeping in mind long-term goals

The guests during this period were also open to self-service, not being pampered. It was a win-win situation for both the industry and the guests. However, presently the situation is where the business is rolling back but the hotels are finding it very difficult to offer

quality services as was being done pre - Co as there is a massive shortage of hum resource availability.

What are the key USPs of the property t you are currently associated with, and h have you nurtured

It is a business hotel, conveniently located in the heart of the business centre with a required facilities being available walking distance. Being close to the off casinos has also been a big plus as a re source The food served in the restaur well-appreciated and conveniently p Guest satisfaction is also well taken care How do you think Goa’s tourism busin different from other parts of the count Goa has been blessed and featured as destination for a holiday, celebra relaxation, rejuvenation, etc Destin weddings and MICE tourism also form a part of the revenue source for the industr geographical location, and climate, are factors that go a long way in boosting tou Goa has rooms to offer all the categ i f tourists right from budget to high end too in big numbers. Goa also has co centres with more setups being added Wine festivals, Serendipity, and many festivals feature on the Goa calen after year

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

The Taj Group, ITC, Hyatt, Marrio brands provide quality services an there is enough focus on high which has also given great recog as a tourist destination by bei internationally and nationally contributions and achievements major convention facilities an important venues for MICE and we How much do you think social influencers help in spreading the word for businesses these days?

Today we cannot overlook social media the success of most businesses are ma dependent on their social media participat How effectively they can use this med majorly decides the success of the en Presence on Instagram, Facebook, Twi YouTube, Snapchat, etc. is a major winner a whole lot of businesses across catego Today travellers are tech-savvy, glued to t mobile phones and surfing content holidays, food and beverage requireme adventure activities, etc. Information available at the click of a button helps di business queries to the entities Influen talking about the product, short video clips, and stories, go a long way in boosting the interest levels of prospective clients. Where do you see yourself 5 years from now?

Consulting businesses for their success and sustainability is something that I look forward to in the long run, as also, as mentoring and guiding the younger aspirants for a successful career in the hospitality industry. This would be a primary task that I would assign myself.

CHEF DINESH CHAND

Chef Dinesh Chand is an Executive Sous Chef at THE FERN RESIDENCY CALANGUTE,

By FNH Team

Images by: Chef Dinesh

I WANT

TO BECOME THE MASTER CHEF

Hailing from Bharatpur Rajasthan, Chef Dinesh came down to Goa in the year 2007, and before joining the Fern Calangute he worked with Hotel Majestic for some time.

Tell us something about your journey, are you from Goa? If not then when you came down to Goa and How was it for you to move to Goa?

I am basically from Bharatpur, Rajasthan. Came down to Goa in the year 2007 and joined Hotel Majestic. Since Goan Hospitality is very popular around the globe so it was very exciting to move for me to work and grow in Goa.

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

While doing Hotel Management after industrial exposure in the kitchen I decided to work in food production and become Chef

Tell us more about your tenure and journey at The Fern Hotels Goa

Even though I joined Fern Hotels & Resorts recently but I have got the best learning and training about being a chef and serving exclusive meals to guests

What are your signature dishes? Tell us more about it

Being an expert in Authentic Indian cuisine my signature dishes are Kebabs & Curries. I.e. Galauti Kebab, Murgh Jaffrani Kebab, Dahi Ke Kebab, Bhutte di Seekh, Mutton Rogan Josh, Dhaniya Wala Murgh, Bhuna Gosht, Subz Malai

Kofta, Corn Palak, Dum Biryani etc.

What is your personal favorite cuisine?

Being a Desi Chef my favorite cuisine is Indian and Northwest Frontier

What’s the dish you enjoy cooking the most?

I truly enjoy cooking dum Biryani with various types of meat

When it comes to eating, as a person what is your comfort food? Well, I enjoy eating Chinese food very comfortably. Thai Curry with Jasmin Rice too is my favorite.

What are your biggest strengths and your weaknesses when you are leading a team?

I am a team player and working with my team always that's my biggest strength. Being very polite and soft becomes my weakness often. How did you keep the momentum going with your team during the low phase due to COVID-19?

Handling the pandemic situation was a learning as well as challenging task. My priority during Covid time was to keep my team absolutely safe and virus free. Gave them enough time to boost their immunity and remain safe by maintaining safety protocols

RAPID FIRE QUESTIONS

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

Would like to grab the master chef position at Fern Hotels & Resorts

Q.2 WHAT IS WEIRDEST THING YOU HAVE PUT IN YOUR MOUTH? Duck. I found it unbearable to eat.

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

Knife and Palta are the best tools I ever want to work with

BENEFITS OF COCONUT WATER

By Sunil Malhotra Stock Images

Coconut water is the clear liquid inside coconuts. In early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. As growth continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. The liquid inside young coconuts is often preferred to the liquid of a ripened coconut. Coconut water from young green coconuts is also known specifically as buko juice.

Antioxidants

During metabolism, our cells generate reactive molecules known as Free Radicals. Too much stress or damage usually prompts their production Too many of these free radicals in your body cause a state of oxidative stress which is harmful and increases your risk of illness. Coconut water offers a range of antioxidants thereby helping in the reduction of oxidative stress by combating the free radicals generated during exercise too To avail of maximum benefits go for fresh coconut water.

Amino acids

They are the building blocks of protein and help in various body functions such as Tissue healing Coconut water is rich in Amino acids

Coconut water is high in arginine, an amino acid which helps regulate stress, especially after a heavy workout. Arginine may also help in the maintenance of your healthy heart and also support your immune system

Beneficial after Workout

Being low in calories and carbohydrates

coconut water is free from additives and so is primarily connected to exercise. Electrolytes, minerals with an electrical charge, are present in your blood, sweat and urine These are necessary for many processes that keep your body going especially for the proper functioning of your muscles and nerves. Coconut water is an elixir of these electrolytes. They are instrumental in keeping your body

hydrated and maintaining your internal pH

Coconut water is rich in electrolytes like sodium, potassium and magnesium. It is a great post-workout drink due to its rehydrating qualities.

Low Calorie

It is an apt substitute for high-calorie sports drinks that are full of sugar and carbs. Coconut water on the other hand is a lowcalorie drink It has more electrolytes and minerals, the primary being potassium. The better option always will be to go for fresh coconut water instead of packaged ones.

Cytokinins

Coconut water is full of cytokinins which are small proteins that help regulate the function and development of the immune system. When released, Cytokinins, alert the immune system to do their job. Cytokinins present in Coconut also affect the growth of cells that help in your body’s immune response

May Lower Cholesterol

It has been demonstrated in a study that coconut water lowers triglycerides and free fatty acids in an experiment conducted on rats, though no further research on humans has been confirmed as yet

Gives Radiant Skin

As coconut helps you meet your hyd needs, it promotes circulation and leav plump. glowing skin. The antioxidants p in coconut water may also have anti-a effects

Prevents Constipation

Magnesium mineral in coconut water digestion and keeps your gut healthy. Coconut water makes for a healthy and addition to your diet.

FOODS TO AVOID WITH HIGH BLOOD PRESSURE

By Sunil Malhotra Stock Images

High blood pressure cannot be cured but it can definitely be controlled and thus you will lower your risk of certain other complications such as heart attacks, stroke, congestive heart failure, kidney.. failure etc; By making a few dietary and lifestyle changes you can simply control your high B.P.

Cut down your intake of SALT

Drastically reducing the intake of salt in your food makes a strong impact on controlling your high B P Increase your consumption of vegetables and fruits Salt intake always raises your blood pressure, the higher the intake of salt, the higher your blood pressure. Having a low-diet fat that includes lots of fibre, like fruits, vegetables, bread and whole grain rice help lower your blood pressure

Cut down on CAFFEINE

Drinking too much coffee each day increases your blood pressure. You need to cut down on your caffeine-rich drinks such as tea, colas and even certain energy drinks. Tea, Coffee etc; should be taken in moderation

Quit SMOKING

Although smoking does not directly cause your blood pressure to rise it puts you at a much greater risk of a stroke or heart attack. Due to smoking your arteries tend to narrow down just as in high blood pressure High blood pressure alongside smoking causes your arteries to narrow down much faster thereby increasing the risk of lung disease or heart disease shortly.

Limit your intake of ALCOHOL

Your blood pressure tends to rise over time if you are a regular drinker Drink in absolute moderation I.e. not exceeding the recommended limit of 14 units a week, which also should be avoided if you can. Being high in calories, alcohol can make you gain weight and further increase your blood pressure

Lose WEIGHT

When you are overweight, your heart has to work harder to pump blood around your body which can result in increasing your blood pressure Losing weight will not only make you feel good but at the same time make a significant difference to your overall health and blood pressure.

Be ACTIVE

Your heart and blood vessels are kept in good healthy condition if you exercise regularly and keep yourself active. Losing weight through regular exercise helps lower your blood pressure. Exercises of moderate intensity, like cycling or brisk walking all through the week, are highly beneficial

Canned VEGETABLES

Lots of fresh vegetables and fibre should be a part of your healthy diet plan. Canned vegetables are high in sodium but you should always make sure they are low in sodium or no salt added variety Still, if you have to use canned vegetables rinse and drain them regularly to get rid of the added sodium.

SUGAR

If you are having high blood pressure you are advised to monitor your intake of sugar. Studies on diabetes have shown a correlation between increased blood pressure and excessive sugar intake. Even if you don’t have high blood pressure it is always a very good decision to avoid added sugar like in soft drinks or canned fruits in syrup Keep your sugar levels in check and you will find that your blood pressure levels will also remain in control.

Your main focus though should be on a healthy diet and lifestyle to control your blood pressure.

ROULETTE

PREMIUM BLENDED WHISKY BY JOHN DISTILLERIES

By Rajesh Ghadge

Images by Paul John

Established in the year 1996, under the guidance of Mr Paul P John, John Distilleries grew to be a leading spirit company in less than a decade, not just in India but across the globe John Distilleries Pvt Ltd is an Indian company that produces distilled beverages, and the company ' s flagship brand is Original Choice whisky. It also manufactures brandy, whisky, wines, and the award-winning single malt whisky called Paul John The founders have sold 51% of the company to Sazerac Company.

After the success of brand Paul John Single Malt Whiskey, Makers of Original Choice, one of the largest selling whisky brands in the world, and of the internationally acclaimed Paul John Indian Single Malts, John Distilleries now ventures into yet another brand of premium whiskey the “Roulette Premium Whisky”, a new blended whisky in the Indian alco-bev premium IMFL segment.

The new Roulette whisky is a blended whisky of high quality, Bottled at 42 8% ABV, Indian grain matured in ex-bourbon casks, and a balanced blend of peated and unpeated malt spirit to enhance the drinking experience of consumers seeking premium and memorable experiences

With rich fruity aromas, deep flavours of vibrant fruit, hints of smoke and a lingering creamy finish, Roulette whisky is now available in Goa in 750ml ,180ml & 60 ml, and is also be available across Telangana, Maharashtra, Haryana and Karnataka as well

‘We wanted to introduce a whisky that was a true game-changer, to the popular premium blended whisky segment in India. Roulette whisky is completely different from other whiskies in its segment, and offers flavours that are unheard unseen and untasted in this

category,’ says Paul P John, Chairman, John Distilleries.

John Distilleries was founded by Paul P. John, who belongs to the beautiful place called Kerala He is the son of a plantation and liquor baron in Karnataka. He also has interests in hospitality. The company ' s first distillery was set up in Bangalore, Karnataka. The company launched Original Choice whisky in 1996. The brand was an instant success, taking John Distilleries to the top of the segment of the Indian whisky market. The company decided to take the brand national, and signed Malayalam film actor Mohanlal as surrogate brand ambassador.

John Distilleries sold four million cases in 2005 Original Choice was the largest selling IMFL brand in Karnataka that year, selling nearly two lakh cases a month with John Distilleries' overall IMFL sales by volume in the state amounting to around 1.2 million cases. Original Choice sold about 4 5 million cases in 2006, and 6 41-million cases in 2007

John Distilleries launched the Big Banyan wines in 2007. Big Banyan Wines is named after the Big Banyan Tree near Bangalore, where the corporate headquarters of John Distilleries is located The chief wine maker is oenologist Lucio Matricardi, who is a consultant at wineries in Italy. Big Banyan initially launched five varietals. John Distilleries officially launched two new variants under its Big Banyan brand on 7 July 2010 at The Paul, Bangalore, a business hotel owned by Paul John The new variants were Rosa Rossa, a rose wine, and Bellissima Late Harvest Muscat, a dessert wine. Bellissima is the Italian word for beautiful. Bellissima is the first dessert wine in India to be made from the Muscat grape. With a dedicated team of nearly 2000

employees working across 10 manufacturing units spread over 7 states across India, John Distilleries has a strong portfolio of brands in various liquor categories including whiskies, brandy, and wines.The flagship brand of the company is Original Choice, one of the top selling brands in India’s popular whisky segment and one of the top 10 selling whiskies in the world with sales exceeding 11 million cases a year.

Other brands owned by the company include Mont Castle and Roulette brandy, Big Banyan, Ampersand and L’angoor wines, and the globally renowned, award winning Paul John Single Malts.

HOLIDAY INN GOA CANDOLIM - A PREMIUM LUXURY BUSINESS LEISURE HOTEL IN NORTH GOA

By Rajesh Ghadge

Images by Holiday Inn Candolim

Situated in the heart of the city, on the Candolim Sinquerim main road, Holiday Inn Goa Candolim is a premium luxury Five Star Property providing a warm and friendly atmosphere to its guests.

Holiday Inn Goa Candolim is an upscale hotel located in a serene, green, and relaxing setting of Goa. The hotel offers a relaxing haven for business or leisure travelers seeking luxury accommodation with all the comforts

Holiday Inn Goa Candolim is situated just 5 minutes walking distance from Candolim Beach. It is located on the main road to Candolim Beach, a short drive from worldfamous beaches along the west coast of India including Anjuna and Vagator. The hotel has all you need in order to make your stay a memorable one. The hotel features facilities that include a large swimming pool with sundeck and shell bar alongside. Other dining facilities also include Viva lounge & bar and bakery to fulfill all your taste buds. Holiday Inn Goa is a fine diner, where you can enjoy all the local delicacies

Whether you ' re looking for a romantic getaway or an upscale place to hold an executive event, Holiday Inn Goa Candolim is where you need to be. With over 105 total rooms, one being the presidential suite with jacuzzi, Coral – Banquet hall, Pearl – Boardroom, gym facility, and SeaSalt spa by Senses and Elements we are confident that you will find what you need at our hotel

Holiday Inn Goa Candolim is an ideal destination to stay in Goa It has the most spacious and comfortable rooms with a fabulous ambiance and impeccable service. It has special attention to detail in all its classes of accommodation, making it an ideal choice.

Amenities & Services

The Holiday Inn Candolim also has a fully equipped fitness centre, located amidst the green foliage, and it is the perfect option to give a boost to your health goals the best thing is, it operational 24X7. The fitness equipment available in the gym are, Elliptical Machines, Free Weights, Rower, Stationary Bicycles, and Treadmills.

For the people who are on the move and don’t stop doing business even while on vacation they have a fully equipped business centre which is open 24 hours a day with all the facilities such as computers, printers, scanners and copy machine.

The other facilities provided by the hotel include Housekeeping & Laundry, Same-Day Dry Cleaning, Emergency cords/Button in Bedrooms, Concierge Services, Wake Up Calls, Foreign Currency Exchange, and Doctor on Call.

DAIVYA’S-MODERN BY MOOD AND DESI BY FOOD!

By Aditi Malhotra

Images by Armaan

Malhotra

‘Modern by Mood and Desi by Food’ very efficiently describes the core essence of this newly opened restaurant- Daivya’s in Vagator.

While the buzzing streets of Vagator are now blooming with new restaurants, it takes something special to stand out from the rest and Daivya’s definitely hits all the right chords Located just off the main Vagator Market Road, Daivya’s might be a new entrant in the culinary scene of Goan shores, but once you enter the place and taste the food, a hint of familiarity starts taking over.

Daivya’s is an honest attempt to bring the authentic North Indian flavours from the by lanes of Daryaganj, Old Delhi and going up further to the streets of Amritsar to our tropical setting. You may not feel this instantly when you enter Daivya’s, but once the food hits your table, you will know what I mean

From design and ambience perspective, Daivya’s has a minimalistic modern approach with a bright graffiti wall behind the bar that immediately catches your attention. It offers both indoor and outdoor seating oozing chilled out vibes and sense of calm It’s the kind of place, where you could hang in with friends over a few drinks and good food of course or have a cosy time with family or even grab your laptop and have some me time while you enjoy refreshing cocktails from the bar and indulge in delectable food

Coming to food, the small but carefully curated menu at Daivya’s allows you to enjoy some delicious starters with their main focus on tandoori items and kebabs in both veg and non-veg, while the main course offers you a selection of some mouthwatering Mughlai and North Indian dishes

The first thing that impressed me even before I tasted the food was the cutlery at Daivya’s. Oh my my, that brassware was gorgeous to look at, let alone eating like royalty. When the first set of starters came on my table, my mind was

blown away, even without any over the top presentation, the food looked very inviting indeed and the magic of that brassware cutlery was evident

I ordered Tandoori Chicken, Chicken Pakora, Chicken Tikka and Dahi Ke Kebab. Trust me, each and every item was delicious to the core. Tandoori Chicken and Chicken Pakora are specialties are Daivya’s and hence must be tried for sure I am sure you would have never eaten a chicken pakora anywhere here in Goa and this one comes straight from the lanes of Old Delhi. Dahi Ke Kebab was another winner dish for me, succulent kebabs that simply melt in the mouth.

For the mains, I wanted to try the basics and thus settled for Butter Chicken, Dal Makhani and Paneer Tikka Masala. Coming from Delhi myself, I can easily say that this was the kind of Butter Chicken I had been craving for and finally Daivya’s has brought that authentic taste for us to relish Without moving a foot, I was transported to my old times in Delhi If you have been to Delhi and experienced those flavours, I am sure you will be able to relive them and if you haven’t tried yet, Daivya’s is your answer to that Delhi food trip that you have not been able to take I had a hearty portion of Gajar Ka Halwa to end my meal and there could have been nothing better than this.

Being a Dilli Wala, my search for typical Delhi style of North Indian cuisine ends at Daivya’s. Along with the food, the cocktails at Daivya’s will have your heart I tried at least 3-4 different drinks just to experience holding those stylish types of brass cocktail glasses. Totally worthy for your Instagram.

So do pay a visit to Daivya’s soon and let me know how your experience was

POSEIDON’S COVE - A FLAGSHIP SEAFOOD RESTAURANT OF PLANET HOLLYWOOD BEACH RESORT, GOA

By Aakash Ghadge

Images by Tanmayee Masurkar

Located on the Uttorda Beach stretch, Poseidon’s Cove is a flagship seafood restaurant based at the Planet Hollywood Beach Resort.

Head Chef Yogender was kind enough to accommodate us and provide us with information about the restaurant and how he has been an integral part from its very inception, in the year 2018 The Chef himself has been instrumental in forming the creative team of all the restaurants under the Planet Hollywood Beach Resort Uttorda property. The name “Poseidon’s Cove” is derived from the majestic Greek God of the Seas combined with the beautiful beach café-shack themed décor and styled interiors. Poseidon’s Cove has a really classy selection of signature and unique dishes for you to spoil yourself with. There is something for everyone to suit every taste Other than being a culinary delight in terms of menu options, this place specialises in sushi, grills and continental and tandoor styled dishes that just hits the right spot. We tried the Prawn Tempora Maki and the Asparagus and Avocado Sushi which were delectable and really set the tempo for what the restaurant was known for They were served alongside some wasabi and for authenticity, chopsticks were provided to eat them with. Poseidon’s Cove has a live sushi counter where you can see what’s being cooked in front of you allowing you to add personal inputs on what suits your taste buds more!

Next, we moved on to the grills section where we tried the Mediterranean Jerk Chicken Wrap served alongside fries and a side of coleslaw and Murgh tikka which was cooked to absolute perfection and had a really rich yet subtle smoky tinge to it.

We rounded off the same with a main course of Grilled Sea Bass (Chonak) which was served with a side of mashed potatoes, grilled broccoli, cherry tomatoes and mushrooms This dish was the highlight of our day with the preparation being very flavour-based whilst still maintaining a grilled aesthetic of the same.

An honourable mention goes out to the innovative Broccoli and Pine nut Galoutti that really had a very unique and distinguished taste to it, and this dish is a must-try for all you vegetarians out there. Trust me, you won’t be disappointed!

At Poseidon’s Cove, each dish is served exquisitely with different and interesting plating styles. For someone who loves the taste-to-aesthetic combination of food, they really hit it out of the park on that front and the dishes are truly Instagram worthy!

No meal is complete without a dessert, and Poseidon’s Cove have a fantastic array of them. We tried the Classic Tiramisu served with creamy mascarpone custard and Biscotti, which was really rich but light at the same time. Lastly, we tried the Hot Chocolate Fudge Cake which was served with a side of Ginger ice cream, and let me tell you- this dessert really just melts in your mouth with every bite you take! True heaven!

Poseidon’s Cove really leaves no stone unturned in the culinary innovation department with arguably the best looking beach restaurant/shack aesthetics in South Goa It’s a beautiful sundowner spot too. Evenings and dinner dates at this place are really something special! You truly are missing out on a good time if you don’t visit this place today.

PEQUENO ISLAND

BRINGING TO YOU YET ANOTHER OF THE LESS VISITED SPOTS OF GOA

By Aditi Malhotra

Images by Armaan Malhotra

Pequeno Island is more popularly known as the ‘Bat Island’ and when some of my friends suggested paying a visit to this island, I was really sceptical. But then I learnt that there is nothing to be alarmed about, there are no bats on the island nowadays.

Although once upon a time till the 70s or 80s you would be greeted by the site of trees laden with Flying Foxes, one of the biggest species of Bats But further research taken up later did not find any evidence of Bats but the name Bat Island stuck. Although the island lies just a few km away from Baina Beach in Vasco, we chose a different way of reaching the island. We hired a private boat from the Dona Paula Jetty and set out on a day full of beauty and adventure early in the morning. It was a 45minute boat ride to Bat Island and on the way, we did spot some dolphins and also tried our luck at fishing. Overall, it was a ride filled with so much fun that I got even more excited to

explore what all the day had in store for us on the island.

Once we reached the island, we found our own piece of a small stretch of beach and it felt as if we were the only ones on the island The calmness, serenity, peace and virgin beauty that I could feel the moment I set foot on the island remains unmatched to date. The cool, clear blue waters were surely inviting and we could not resist taking a dip in the sea But that dip lasted for more than an hour and the experience of splashing in an open sea felt surreal.

While we were enjoying the sea, our boatman had made a fire and was preparing to grill a fresh catch right there Apart from grilling a

fish, he also roasted some potatoes and made a chicken curry with some rice. It was one of the most pleasant sights ever. On one side, there was this gorgeous sea and we were lying on the sand soaking up the sun and on the other hand, the food was being cooked. After having a delicious meal, it was time for another round of swim in the sea, followed by the most calming nap on the sand before we rode our boat for the return journey. If you too love such serene and calm picnic kinds of days, head to Bat Island and thank me later The overall combination of rock, sand and inviting blue waters will never disappoint you.

Untouched almost virgin sites will lend a sense of solitude you seek. You can have a campfire going and make some unforgettable moments with your friends and family If you are looking for some thrill then you must try water sports and even explore some underwater life on this Island. Some amusing marine life on this Island acts as a magnet for visitors. As for me, I love Goa even more when I explore such places and experience something so unique and satisfying Please travel responsibly and do not litter.

SWEETIE FERNANDES

FINDING THE PERFECT BALANCE BETWEEN PERSONAL AND PROFESSIONAL LIFE

Sweetie is a psychology graduate but is not sure of what she wanted to do, she joined an architectural firm as an office executive and started baking cakes in her free time. At that point, she had no idea that one day this passion of hers will turn into a successful career. Starting with small orders she now caters to a quite substantial market size.

Text by Aakash Ghadge Images - Sweetie Fernandes

Please tell us about your background and how you entered the field of culinary cake making

Well, I am a graduate of Psychology, and after completing my graduation I was a little confused about pursuing my career in that field, so I started working for an architecture firm as an Office Executive. During my spare time, I started baking. At that time. I could not imagine that this would become my profession one day

Have you undertaken any formal education in the field of culinary arts?

I started taking up small orders for friends and family, but I wanted to get a professional certificate, hence, I joined the Craftmanship course in Food Production & Patisserie at IHM Goa and afterward, I completed an internship at Grand Hyatt, Goa. I started working as a pastry chef at a fine dining restaurant and Purpleivy Bakes is my passion project.

What was the reason you chose to bake?

My mom is an amazing cook, and I had been watching her all my childhood, though I would not step into the kitchen & do anything back then. If you ask my friends if they ever thought that I would become a chef someday, they would be like “definitely not!!”, but I am my mother’s daughter, so I started baking eventually. There is no reason as such because passion comes from within.

What are the hurdles you faced while pursuing your dreams and how did you overcome them?

For me, monetary issues were the biggest hurdle and that is another reason I took a break so that I could afford to pay for my own education. Other than that, everything went smoothly.

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

From bread to plated desserts to wholesome cakes, I do not follow a particular cuisine as such I am more into fusion desserts but when it comes to certain sweet dishes, nothing can beat our classics. Competition is always going to be there. I am open to trying new recipes without compromising my forte. I do not really do fondant décor much I like a more flavourful, rustic approach towards my cakes My designs are simple but my flavours are what keeps me in the game.

Tell us more about the types of cakes that you bake and your speciality

I bake classics like red velvet, black forest, vanilla cream and so on I also work with citruses, vegetables, nuts, chocolate, rum & raisin and herbs as well. But at the end of the day, a simple chocolate cake with a decadent chocolate ganache and berries wins everyone ’ s heart

What are the weirdest foods you have ever tried?

I also do research & development (R&D), so sometimes I come up with some wacky stuff! Technically, food is an art, and the plate is our canvas Every person is different, and what I find strange, someone else might really love If not a home chef, what else would you be doing?

I would have probably continued with my Master's in Psychology and worked as a therapist for special children I also have a knack for writing so I would have been working for a magazine or a newspaper. But regardless I plan on publishing a collection of my poems in the near future.

Tell us about your top 5 favourite dishes

I love a good tiramisu, also a coffee cake with

buttercream frosting, which literally screams my love for coffee, so yeah it would make the Top 5. I also make a chocolate cake with rumsoaked raisins and chocolate ganache. I like a little tang so lemon cake with lemon curd & white chocolate frosting also makes the list. There is a tie between the classics a red velvet and a chocolate cake because they both are just so good.

Tell us 5 kitchen tools you cannot live without.

My electric hand whisk, measuring cups & spoons, pallet knife, tins and of course the oven are some things I cannot work without Any message that you want to give to people in the same field?

A culinary field is a place where you need to find a perfect balance between your personal and professional life because as you know every public holiday is our busiest working day

FERNANDES - DRIVING HIS WAY FROM TRYING TIMES TO HAPPIER TIMES!

By Armaan Malhotra Image by Armaan Malhotra

“This year ' s work looks much better”, shares Fernandes who has been driving a tourist cab for 10 years. Since the time COVID-19 hit India, business has been very slow for all touristrelated work in Goa. The situation has been no different for Fernandes who lives with his wife and son in the Candolim area of Goa

Fernandes was born and brought up in Goa and then he spent a few years of his youth finding ways to make money in the Gulf. Finally, he returned to his motherland and started driving a tourist taxi. He happily took around the tourists coming to Goa from one place to another and saw how Goa evolved over the years. While many people disapprove of the urbanization that Goa has seen over the last decade, Fernandes personally likes it. He thinks a lot has changed and all for the betterment Better infrastructure, better hotels and restaurants, all help get more tourists

which in turn helps businesses to do well

Even though Fernandes was out of work for almost a year and a half, he did not give up. He was not just hopeful but also cheerful. He took the free time as an opportunity to spend time with his family and indulge in his hobbies. He spent a lot of time fishing Whenever he felt a little bored, he would just pick up his fishing road and go to the sea and catch some fresh fish for dinner. Fernandes found a sense of calm while fishing and it also helped bring in his family a fresh meal without having to spend any money on those tough days

Now that things are looking up, you will find Fernandes back to his grind, picking up and dropping tourists from the hustling-bustling area of Candolim, enjoying every moment of doing his bit for the hospitality & tourism business of Goa