Incredible Goa Food & Hospitality July 2022 Issue

VOLUME 1 • ISSUE 6

Goa's First & Only Food & Hospitality Magazine

JULY 2022

GOAN FOODIES

GM SPEAKS

UNO MAS - A MINI SPAIN IN GOA

NIKHIL BRID - HOSPITALITY HAPPENED TO ME BY CHANCE

This mini Spain in Goa if full of surprises for sure. From the time you step into the beautiful Frida Kahlo cushions and the lovely tapas.

GOAN SPIRITS IST SELTZER-TAKING HEALTHY DRINKING FROM A CONCEPT TO REALITY! In just 99 calories, 2 grams of sugar and a gluten-free concoction, Hard Seltzers are not only the lowest-calorie drink, but also the best tasting drink on your retail shelves!

THE INCREDIBLE KITCHEN TULSI HALDI KADHA FOR IMMUNITY The monsoon season is upon us and we're all enjoying the much-needed rain.

INDUSTRY BUZZ IHCL CONDUCTS TRAINING PROGRAM FOR GTDC STAFF In an effort to achieve benchmark service standards for Tourism in Goa, the Indian Hotels Company (IHCL) conducted a full-day training program for the staff of Goa Tourism Development Corporation Ltd

Born and brought up in Maharashtra, Nikhil Brid belongs to a family of service (army) background. At no point was entering the hospitality sector on his bucket list -, it just happened to him by chance.

CHEF SPEAKS CHEF MANJIT SINGH - WHEN YOU COOK FROM YOUR HEART, IT NEVER GOES WRONG A senior executive chef of Holiday Inn and someone who also handles the Fisherman’s Wharf, Manjit Singh comes from a place of passion for food and drink.

HOME CHEF SWEET BAKES BY AVIRA CARO BAKED WITH LOVE Avira Caro is a real prodigy and her culinary skills are exceptional.

IN REVIEW UK 27 THE FERN BELAGAVI - A PERFECT BLEND OF LUXURY AND ECO-FRIENDLINESS Strategically located in the center of the city, The Fern Belagavi is the first 5-star- hotel and a leading environmentally-sensitive ecotel that provides a perfect blend of luxury & environment-friendliness.

COVER STORY

MONSOON TOURISM IN GOA; TRENDING NOW!

TABLE OF CONTENT

12 EDITORIAL

00

14 THE TEAM 16 INDUSTRY BUZZ GOA MARRIOTT RESORT AND SPA GETS DINESH MAAN ON BOARD IHCL CONDUCTS TRAINING PROGRAM FOR GTDC STAFF AT TAJ RESORT

16

00 28

28 TAVERNS OF GOA MEENALI BAR- CHORAO ISLAND’S HIDDEN GEM TO ENJOY A DRINK

32 COVER STORY MONSOON TOURISM IN GOA; TRENDING NOW!

40 INCREDIBLE KITCHEN MOONG DAL PAKODA

TULSI HALDI KADHA FOR IMMUNITY

00 32

42 GOAN FOODIES UNO MAS - A MINI SPAIN IN GOA

46 STARTUP NOOK VNYA, OF THE WILD HABITS CREATE HABITAT

00

48 COCKTAILS AND

CUISINE WITH ADITI POPULAR GOAN FOODS TO RELISH DURING MONSOONS IN GOA

54 GM SPEAKS

42 PAGE 08 |FOOD&HOSPITALITY

46

00

NIKHIL BRID - HOSPITALITY HAPPENED TO ME BY CHANCE

60 CHEF SPEAKS CHEF MANJIT SINGH

64 FOOD & HEALTH SOME FOODS TO AVOID DURING MONSOONS IMMUNITY BOOSTERS FOR MONSOON SEASON

72 GOAN SPIRITS IST SELTZER-TAKING HEALTHY DRINKING FROM A CONCEPT TO REALITY!

76 IN REVIEW UK 27 THE FERN BELAGAVI - A PERFECT BLEND OF LUXURY AND ECO-FRIENDLINESS

54

14 60

IN PURSUIT OF HAPPINESS IN SAWANTWADI AVO’S KITCHEN - TRADITIONAL RECIPE CURATED BY MOTHER

88 TRAVEL TALES FONTAINHAS - DARK SKIES, BRIGHT HOUSES

92 HOME CHEF OF THE MONTH SWEET BAKES BY AVIRA CARO - BAKED WITH LOVE

96 VOCAL FOR GOACAL PODER- GOA’S ALARM CLOCK!

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Published & Owned by GOA PRISM DIGITAL MEDIA, and Published at FIIRE, Fatorda - Goa. 403602. India. Editor & Publisher: Rajesh Ghadge

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88

EDITORIAL

THE MAGIC I CALL MONSOONS! Goa in monsoons is not just a season, for me, it’s an emotion. It’s a feeling that words cannot justify.

Sometimes it's about those quiet moments when I watch the rain drops create music on my windowpanes, sometimes it's drenching in god’s natural shower, sometimes it's exploring Goa’s greens and raw beauty with wet roads and sometimes it's jumping & dancing in joy like a peacock does in jungles. For me, monsoons just hit differently in Goa. This month’s issue is also like my emotions, full of an exciting journey of monsoons in Goa. From our cover story that touches upon monsoons in Goa being an off-season to now being a destination of all seasons. Hear out what our industry experts feel about this change over the years and more so post COVID. Also figure out what you can do in Goa in monsoons when beaches, shacks and water sports are not an option. And yes, we all love rains and this beautiful season, but there is no denying that this season is also home to some common infections and diseases. So let our food and health section guide you to keep in the best of your health during monsoons.

Monsoons and good food are a match made in heaven, so let our incredible kitchen help you dish out some amazing culinary delights for the rains.

Let us also tell you how you can enjoy some great food at The Fern Belgavi and Avos Kitchen and what makes Happiness Estate your next happy getaway.

Chef Manjit and GM Nikhil Brid’s stories make us believe that if there is dedication and passion, you can achieve what you dream of and even beyond.

Supriya, her mom, and their newly opened organic store Vnya are also set to change the game of organic products in Goa. This zero-waste concept store should be on your list for your next grocery shopping trip. From pulses to oils, spices, pickles and so much more, Vnya has a lot to offer that surely is the need of the hour.

When talking about monsoons, how can I not share the story of a superhero who delivers our daily bread in the harshest of conditions? And the last issue, I touched upon healthy drinking as a concept, in this issue, IST, a hard seltzer brand is literally turning it true. And don’t forget to check my column for some of the most amazing dishes that you should be eating this monsoon. I know I know you would have them on their list already, but then no harm saying it again right.

So, enjoy the rains, enjoy the magazine, keep buzzing with the latest industry buzz and have fun!

Wishing you all a great monsoon season ahead.

ADITI MALHOTRA MANAGING EDITOR

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CONTACT US

THE TEAM Editor in Chief & Publisher Rajesh Ghadge rajesh@foodandhospitality.org

Managing Editor Aditi Malhotra aditi@foodandhospitality.org

Contributors Sunil Malhotra Jade Dsa Tanisi Kakodkar Armaan Malhotra

Design & Layouts Creative Concept Media creativeconcetmedia@gmail.com

Photography Intern Armaan Malhotra

Content Editing Support Anita Athi

EDITORIAL OFFICES FOOD & HOSPITALITY MAGAZINE 501"B"Wing , 5th Floor, Sunteck-Kanaka Corporate Park, Patto Plaza, Panaji,Goa-403001 +91 89990 85172 (Rajesh) +91 98116 43530 (Aditi)

SUBSCRIPTIONS & ADVERTISEMENTS 501"B"Wing , 5th Floor, Sunteck-Kanaka Corporate Park, Patto Plaza, Panaji,Goa-403001 +91 9823211925 | info@foodandhospitality.org The Magazine is Published by GOA PRISM DIGITAL MEDIA Editor & Publisher Rajesh Ghadge, 501"B"Wing , 5th Floor, Sunteck-Kanaka Corporate Park, Patto Plaza, Panaji,Goa-403001 RNI - GOAENG/2020/00441 foodandhospitality.incrediblegoa.org

Cover Photo Credits Dattaram Gawade

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INDUSTRY BUZZ

GOA MARRIOTT RESORT AND SPA GETS DINESH MAAN ON BOARD AS NEW DIRECTOR OF FOOD & BEVERAGES

Dinesh Maan, an Army Brat, who spent his childhood in the boarding school and did schooling in the Army School has been appointed as the Director of Food & Beverages at Goa’s premier property Goa Marriott and Spa. Dinesh had started his career in the hospitality Industry with Taj Palace, New Delhi as an Associate and climbed the ladder to become the Director of Food and Beverage within a short stint of 13 years.

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Known to be an Army Brat Dinesh did his schooling from 05th to 12th Standard in Army Public School Dagshai, Solan (Himachal). He spent his childhood in boarding school since he was 8 years old.

According to the reports, Dinesh always had an interest in the travel and tourism industry and that made him to join the Hotel Management after finishing his school. He joined the 3 years course in Hospitality and Tourism at NIHM (National Institute of Hotel Management), Dehradun for a B.SC.

INDUSTRY BUZZ After finishing his education at NIHM he joined the Taj Palace in New Delhi as an Associate and then climbed the ladder to become the Director of Food and Beverage. Dinesh Mann has worked with renewed hotel chains like Taj, Oberois, and Marriott in the past.

With this new responsibility at Goa Marriott Resort and Spa, he will be supervising the five Food & Beverages outlets, 14 thousand square feet of Banqueting space and In-Room Dining, and Minibar for 190 rooms. He will be also overlooking the overall functioning, Marketing, and revenue of the entire Food and Beverage division and leading a team of 61 team members.

Mr. Maan will also be responsible for the seamless functioning of the F&B department and employees while looking after the International brand standards and client

satisfaction. He will also be helping in preparing the Annual Food & Beverages plan and devising the marketing strategies for the hotel and individual outlets.

According to the reports, Mr. Maan will also be taking care of the recruitment, training, and motivation of the Food & Beverages team at Goa Marriott Resort and Spa. Mr. Maan’s last stint was at Conrad, Pune where he was holding the responsibility as Director of Food and Beverage and he is known to set many records for Conrad by establishing Food and Beverage to the top for Pune Market.

In his leisure time, Mr. Maan enjoys keeping himself updated with the new developments in the Food and Beverages scenario and he is also passionate about watching the latest movies and spending quality time with family.

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INDUSTRY BUZZ

IHCL CONDUCTS TRAINING PROGRAM FOR GTDC STAFF AT TAJ RESORT & CONVENTION CENTRE

In an effort to achieve benchmark service standards for Tourism in Goa, the Indian Hotels Company (IHCL) conducted a full-day training program for the staff of Goa Tourism Development Corporation Ltd (GTDC) Residencies at Taj Resort & Convention Centre in Dona Paula. The training involved a thorough showcase of IHCL’s signature hospitality and an interactive session with the

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Learning and Development Team of IHCL, Goa on the current trends and potential learnings of this rapidly evolving industry.

The attendees were chosen on basis of seniority in ranking and experience. The session involved a detailed study of the heart of the house departments including Housekeeping, Food and Beverage Service, Food and Beverage Production, Front Office, Engineering and Horticulture.

Each Head of Department demonstrated the various techniques and skills used in daily hotel operations and the correct use of state-ofthe-art equipment for effective time management with bulk requirements.

Additionally, each department discussed the common challenges faced and the various methods practiced to address them. Speaking on the initiative, Mr. Vincent Ramos, Senior Vice President – Goa for IHCL said, “Unlike other states in the country, tourism is the backbone of Goa’s economy with 40% of the population directly or indirectly dependent on it. Hence, it is imperative that we adapt to the changing tourism landscape and match the service expectations of today’s travellers. Goa has immense potential to position itself as the world’s best travel and leisure destination. With a combined and unified effort of all the partners and stakeholders in the industry, I am certain that Goa can achieve exemplary

standards in tourism.”

On completing the training, participants were rewarded with certificates and mementos by GTDC’s senior leadership team. In his speech at the closing ceremony, Dr. Ganesh Gaonkar, Chairman – of GTDC said, “We are immensely grateful to the IHCL team for extending their resources and support towards enhancing the service standards at GTDC Residencies.

Undoubtedly, IHCL is the hallmark of Indian hospitality with a service culture that has been nourished over 118 years and practiced across 50 global destinations. This synergy will help Goa to be a model state as per the vision of our Hon’ble Chief Minister, Dr. Pramod Sawant.”

GTDC has over 500 keys spread across the length and breadth of the state in key locations. These properties are primarily used to cater to travelers visiting the paradisiacal state of Goa from across the country.

INDUSTRY BUZZ

VISHAL KHOSLA TAKES OVER AS GM OF AZAYA BEACH RESORTS

Vishal Khosla, a well-known name in the hospitality sector is a seasoned professional having vast exposure in the domestic and international markets across the UK, UAE and India has been appointed as General Manager at Azaya Beach Resorts situated on the pristine white sands of Benaulim Beach situated in south Goa. The property is spread across in 10 acres of land touching the beach with 114 well-appointed rooms.

Mr Khosla dons a hat of 20 years of experience in the Hospitality Industry and he is a seasoned hospitality professional having PAGE 22 |FOOD&HOSPITALITY

extensive cross-cultural exposure to widespread domestic and international markets.

Before joining the Azaya Beach Resorts, Mr Khosla had been serving as a general manager in well-known properties such as Novotel Goa Dona Sylvia Resort, Park Regis Resort, Whispering Palms Beach Resort and The Kenilworth Resort & Spa in Goa. He has also worked with well-known international brands like the Hilton Glasgow Hotel, Radisson SAS Hotel in Liverpool, IHG – Holiday Inn Hotel in Aylesbury, Etihad Airways in Abu Dhabi, The Taj

Mahal Palace & Tower and JW Marriott Hotel in Mumbai and The Club Mahindra Resort and The Lalit Golf & Spa Resort in Goa. “I feel privileged to have this unique opportunity of relaunching a jewel that is yet to be discovered,” said Mr Khosla adding that Azaya Resorts has many unique features including the largest inventory of plunge pool suites in Goa. “I am excited to be a part of this service-oriented team and humbled by the potential that this new journey holds.”

Vishal’s enthusiasm and vision find synergy in Azaya’s bold, vibrant and playful character that maximises guest satisfaction. His immense operational experience will be instrumental in strengthening and delivering Azaya’s core ethos while his commitment to excellence will create value that further enriches the genuine, attentive and intuitive service design of the property. He will also enhance the celebrations and bespoke experiences that have become the hallmarks of this property.

Azaya Resorts Goa is premium property promoted by the Saraf Hotel Enterprises headed by Mr Radhe Shyam Saraf who owns a chain of hotels under the Hyatt Brand and Owned Brands in India and Nepal. Mr Saraf had started his first property in Nepal in the year 1977 called Yak & Yeti and since then he never looked back.

The Azaya Beach Resorts Goa draws the inspiration from Maldivian sense of place with uninterrupted, soul-stirring sea views and powder-soft white sand spread deep into the resort. With a fresh, fun and trendy vibe, Azaya welcomes you to a unique destination where celebrations require no occasion and bespoke experiences transform moments into memories.

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INDUSTRY BUZZ

SKAL GOA RECEIVES OUTSTANDING RECOGNITION FROM SIAA 3 TIMES IN A ROW

Skal Club of Goa led by dynamic President Sk. Ernest Dias was adjudged the Club of the Year 2022 & Young Skal Club Of The Year 2022 – both for the third year in a row by Skal International Asia for the Asian Region. The leadership exhibited by President Sk. Ernest Dias has brought out the very best from the Skal Goa Board and the Members.

The Club has grown significantly from 165 numbers to 193 with an increase in Young Skal Members as well. The Club had conducted a number of projects for the Young Skalleagues during the pandemic and also post pandemic period. Year on year we have been increasing our membership. The enthusiasm of young PAGE 24 |FOOD&HOSPITALITY

members eager to join Skal is a testimony of the learnings and experiences and rewards being reaped by the Young Skalleagues. The Young Skal movement has been ably led by Director Young Skal Sk. Carl Costa. The planning and execution of all the Young Skal events has been meticulously worked out by Skal Goa dependable Young Skal Director Sk. Carl Costa.

Some of our Skalleague Members have adopted eco-friendly environmentally sustainable projects. Different activities as undertaken by the Club range from 1.

Supporting the Orphans, Aged & the Underprivileged 2. Beach Cleaning activity

3.Blood Donation drives 4. Awareness of Safe Practices connected with Torism during the Pandemic period etc.

Our attendance of members at General Body Meetings and of Board Members at the Board Meetings has been excellent. There was excellent bonding, interaction and networking amongst members at meetings and events. The Club has been regular contributors to Florimond Volckaert Fund for the long-term benefit of Skalleagues in need.

For the second year running Skal Goa has been at the forefront in organizing the Rallies – Bike Rally ( 2020 ) & Car & Bike Rally ( 2021 ).

Bike Rally 2020 was for promoting Tourism in Goa & assuring people that we were a safe destination to visit. Car & Bike Rally 2021 was held on World Tourism Day as a show of solidarity with the industry that we are all apart off.

All these activities and moreover excellent camaraderie amongst members and families was the hallmark of Skal Club of Goa in bagging this award for the third time. The support offered by all the Ex-President’s and the Skal Goa Board Officials has been exemplary and spontaneous in every respect.

Sk. Shekhar Divadkar has been awarded The Skal Asian Region Personality of the year 2022 Award. It is a matter of pride for Skal Goa that Sk. Shekhar Divadkar a founding member, a person with deep commitment for Skal and whose embodiment of daily work is Skal first has been so honoured. Sk. Shekhar Divadkar is presently designated as Secretary with Skal International Asia and as Vice President with Skal Goa and he has made significant contributions to the development of Skal and the travel industry at Local, National, Asian and International level.

Sk. Shekhar Divadkar has been awarded The Skal Asian Region Personality of the year 2022 Award. It is a matter of pride for Skal Goa that Sk. Shekhar Divadkar a founding member, a person with deep commitment for Skal and whose embodiment of daily work is Skal first has been so honoured. Sk. Shekhar Divadkar is presently designated as Secretary with Skal International Asia and as Vice President with Skal Goa and he has made significant contributions to the development of Skal and the travel industry at Local, National, Asian and International level.

Skal Club Of Goa has also achieved laurels at the World Level as well. The Club has been the Club Of The Year 2020 & The Runner Up Club Of The Year 2021. The Club has achieved the Gold Award for Second Highest Net Increase In Members for 2020 & the Platinum Award for the Highest Net Increase In Members for 2021.

Our Skalleague Mario Sequeira has been the proud recipient of the Skal Special Award For 2020 for outstanding service rendered for the Skal cause & so also has been conferred with the prestigious Title of Membre D’ Honneur in 2021. Skal Goa is indeed proud of Member Skalleague Mario Sequeira. Skal Club Of Goa has been invited once again for the third time in a row by Skal International to participate in the Club Of The Year competition. It is indeed a major achievement for any Skal Club to be so invited.

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INDUSTRY BUZZ

KERALA AND AHMEDABAD ON TIME MAGAZINE’S TOP 50 DESTINATIONS TO EXPLORE!

Kerala and Ahmedabad have been named by TIME among the 50 top destinations to explore in its list, of World’s Greatest Places of 2022.

Kerala as we all are aware is one of India’s most beautiful states and is often referred to as ‘God’s Own Country’. It is known for its temples, palaces, breath-taking beaches and enchanting backwaters. Kerala boasts of its first caravan park which is fast gaining popularity amongst the tourists.

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As India’s first UNESCO recognised World Heritage City, Ahmedabad has an abundance of ancient landmarks and modern, contemporary innovations turning it into a unique destination for cultural tourism. Gandhi Ashram that sits on the banks of Sabarmati river and the ‘navratri’ being the world’s longest’ dance festival which goes on for 9 days are some of the highlights of this cultural extravaganza.

INDUSTRY BUZZ

VARANASI TO BE FIRST CULTURAL AND TOURISM CAPITAL OF SCO

SCO a Beijing based organisation(Shanghai Co-operative Organisation) is an eight member security an economic alliance comprising of, China, Russia, Kazakhstan, Tajikistan, Uzbekistan, India and Pakistan, have announced Varanasi to be the ‘Cultural and Tourism Capital’ of SCO for the year 2022-23 under a rotative policy initiative to bring about active public participation to promote tourism in the member countries. Each year another member to be honoured the privilege of the title. The main agenda is to explore the rich resources in respect to tourism the member countries have.

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TAVERNS OF GOA

MEENALI BAR- CHORAO ISLAND’S HIDDEN GEM TO ENJOY A DRINK OR TWO!

Aditi Malhotra Images by Armaan Malhotra

How exciting can it get when you hop on to a ferry, cross a river, reach one of Goa's largest islands, find a small tavern and take a sip of our original jungle juice, urak!

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Sounds like bliss isn't it?

Goa is famous for its sun kissed beaches, but most people don't know that it has a small archipelago of 17 islands rich in flora and fauna. Located on the largest of the 17 islands, Chorao Island is truly a hidden gem untouched by mass tourism. Chorao Island, with its Portuguese-styled manors and churches, is not just naturally picturesque but also home to the offbeat Salim Ali bird sanctuary and some old charm taverns that you cannot miss visiting.

You have to take a ferry from Ribandar to reach the island.

In the third-fourth century, Indo-Aryans settled on Chorao island and the island's history begins there. Local legends claim that only 10 families initially settled here, mostly Shenvi Brahmins. It is said that Chodan was the original Konkani name for the island and that Yashoda, Lord Krishna's mother, threw away the jewels to create it.

While exploring this beautiful island, we came across this small old-world kind of tavern called Meenali Bar. Something about it seemed inviting and we decided instantly to stop by. It is spread across 2 floors, when I say spread don’t think its very huge and big, it still is a small bar, but with 2 seating areas. While the lower floor is more like a restaurant with benches, the upper floor has a balcao kinda feel to it and looks like an amazing place to chill with your group of friends or family.

We visited it right in time for Urak season and what better than to indulge in an authentic Urak drink overlooking the blue skies and mesmerising greens.

In contrast to bottled feni, which can be purchased in a liquor store, urak requires you to have great Goan friends or visit local bars & taverns that make Urak cocktails.

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Tourists are deluged with its more popular cousin, feni, that they are unaware of this drink. Using ripe cashew apples, urak is the first distillation of these apples. Urak is consumed by Goans throughout the summer and stopped after the first shower of rain in June.

Just like summer flowers, it vanishes with the rain and has a short shelf life.

At Meenali Bar, the owner himself brought us some fresh Urak, some green chillies, lemon wedges and of course Limca. Urak and Limca are said to be a match made in heaven and you have to try it to believe it.

So he poured a generous peg of Urak in a

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glass, then added a slit green chilli and muddled it a bit, poured some limca over it, a dash of salt and in goes a lemon wedge. Voila, the jungle juice was ready. With a vibrantly painted wall on one side and the balcony overlooking the road and greens, sipping this Urak drink at Meenali Bar was an experience of its own kind. Although at that time, we did not eat anything there, but whenever you happen to visit, remember to ask them for their specials and I am sure their local Goan delicacies will be loved by you as much as you would enjoy their drinks.

Truly, these taverns of Goa have a charm of their own that is unmatched. Have you been to Meenali Bar yet?

COVER STORY

Image Credits : Ravi Jha

COVER STORY

MONSOON TOURISM IN GOA; TRENDING NOW!

By Aditi Malhotra Images by Armaan Malhotra

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So at one side we do feel happy as a state that tourism is becoming an year round business that benefits everyone in a way, but at the same time, it is imperative that our culture, our heritage and nature is protected and preserved too. Because I feel that the monsoon tourism is here to stay.

But from business point of view, Nikhil Mirkar, a hospitality professional in Goa since 1992 feels that it’s not just social media, but a lot of other factors as well that have made Goa a preferred destination during monsoons.

“A few years back, Goa used to be literally shut in the monsoons. Many hotels or restaurants would close for the offseason, i.e. the monsoons. Also, during this period, there would be no foreign tourists. Indians would also find other destinations to visit. Some would avail the economical monsoon packages offered by 5 star hotels, but there was limited crowd. Streets would wear a deserted look.

Over the last 5 years, we have seen this scenario changing, and the pandemic further pushed the attractiveness of Goa in the monsoons. Better road connectivity, air connectivity, fine dine and specialty restaurants, co-working spaces, hostels, spas, boutique resorts – all have led to the increase in tourists coming to Goa during the monsoons. There are several villas, apartments and home stay options that gained popularity especially during the pandemic, with many

young people and even professionals opting for a ’workcation’ from Goa. Plus, people are slowly realizing there is more to Goa beyond the beaches and booze. Monsoon treks, river activities, and the overall romance of Goa with its lush greenery now drives the ‘revenge’ tourists and the city weary tourists to Goa.” Sharing his experience, John Buckenham, Wiyo Travels also resonates with what Nikhil said, “In the 90s the time when I moved to Goa, the last charter leaving Goa spelt the end of the tourist season till late October. With it came the shutdown of smaller hotels, shacks, restaurants and taxi business. Only a few of the big hotels would gain business with their all-inclusive packages for the monsoon at extremely affordable prices. The monsoons in Goa are beautiful, lush green, wonderful weather and a must experience for the discerning traveller.

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Image Credits : Anubhav Arora

Image Credits : Jaideep Arora

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So most of the true Goa lovers would find their way to Goa during the monsoons and spend their time. Over the years with more hotels opening, and connectivity having improved from other parts of India, travel during the monsoons picked up in leaps and bounds.

Thanks to the slogan of Goa being a 365 destination things have only got better. Over the past decade and half, the monsoon season has attracted Domestic Corporate conferences, destination weddings and MICE and they have been the backbone for the Monsoons and I speak from Experience. As we can also see pre and post pandemic Domestic Tourism good, bad or ugly drives the Goa tourist economy. Domestic tourism year around and especially in the monsoons is here to stay.

I strongly recommend visiting Goa during the monsoons, it is well worth the visit and good memories to take back home.”

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During this season Goa also has a few festivals where you can capture the essence of the local culture and their specialities.

A great time to join in the festivities and experience the joy and happiness the locals feel. One of the most popular festivals is the Sao-Joao which is celebrated with great fervour as you see men jumping into the overflowing wells of the villages to retrieve the bottles of their local alcohol feni.

Another festival is the Bonderan festival that id celebrated with great panache at Divar Islands near Panjim. Apart from this there are various other festivities that go around during this time, one being Ganesh Chaturthi celebrations that are religiously observed in Goa. All this mix of nature and culture is surely bringing more and more people to Goa during monsoons and getting them to experience Goa in a different way.

“The changes have been dynamic every passing year. This year however, the monsoon doesn't seem to affect the room occupancy. I believe this surge is a change of scenario for Goa. It’s likely to witness around 80% of occupancy this season. For the year ahead, it's good to say now that we can expect good numbers as people are willing to travel post pandemic and they are onto a trend of revenge travel”, validates Amandeep Grover, General Manager, Hilton Goa Resort.

So if you are still thinking what would you do in Goa when its raining cats and dogs, here is a small list you can refer to Visit the Waterfalls: Top of my list is the Dudhsagar Falls which is located on the borders of Goa and Karnataka.

As the name so clearly suggests Dudhsagar is an “Ocean of Milk”. It is listed as India’s fifth tallest waterfall and ranked 227th in the world standing tall at an awesome 310m.The water just plummets hundreds of meters from over a 1000 feet in huge volumes during the monsoon season, forming one of the most breath-taking marvel of a natural phenomenon. The amazing result is of the bigger falls giving birth to a number of smaller beautiful falls on the way down making it even more spectacular. No words are enough to describe the real feelings you go through, you simply have to experience it on your own. The cascading volumes of water have a mesmerizing effect.

The surrounding area is dense forest and many species of birds ,animals and insect plants abound. The place, I promise, will leave an indelible impression.

There is also the Tambdi Sula waterfall in the Bhagwan Mahavir Sanctuary and others that you can take a day trip to and enjoy a super serene atmosphere away from the city life.

Do River Rafting in the Mahadevi River: Many nature water activities such as swimming in a lake, mud baths, river rafting etc. can be greatly enjoyed as the rivers during monsoons are in full bloom. Mahadevi River alongside the dense Mahadei Wildlife Sanctuary is perfect for River Rafting. You can take professional guided tours, that are conducted by various travel groups, to avoid any misadventure.

Go on a Wildlife Safari Exciting isn’t it? The wildlife sanctuaries in Goa are open all year round and at this time of the season offer a completely different experience. Some of the major one’s like Mollem National Park, Cotigao Wildlife Sanctuary and Mhadei Wildlife Sanctuary are a picturesque sight in all hues of greens around. Everything around you gives a freshly bathed look. Mhadei Sanctuary boasts of bioluminescent fungi known as Mycena which glows in the dark during monsoon.

There is then Bondla Wildlife Sanctuary which may be smaller in size but it has animal rehabilitation centres, botanical gardens, and many nature trails to keep you thoroughly occupied and entertained.

Take a Hiking Trip: Another of those activities for the nature lovers and what better place than Goa to do it. Take a hike the Vagheri Hills, Chorla Ghat to explore other smaller waterfalls or simply walk up to the Vazira Sakla Waterfalls and set up your tents for a unique ‘Night Out Experience’ in Goa. The paddy fields filled with water, children playing football on the beach, the different hues of the sky, the leaves that shine with diamonds of droplets on them, the winds that sway away coconut trees, the sometimes silent

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and sometimes violent sea, the crashing waves, the puddles of water on roads and the whole charm of enjoying some good food, for me there is nothing like Goa in monsoons.

I hope I have convinced you enough of why you must travel to Goa in monsoons. It’s definitely an experience you won’t forget. So come on over, Goa and its rains are waiting for you.

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Image Credits : Vivek Sharma

INCREDIBLE KITCHEN

MOONG DAL PAKODA

5 servings

30 minutes

By Team F&H

Moong dal pakoda also known as Moong dal bhajiya is a popular and tasty street food snack from Mumbai. These are fried fritters made from yellow moong lentils, herbs, spices and are mildly spiced.

You can find these in the streets of Mumbai and other cities. These snacks are very popular among people of all age groups. The dish is always served with some chutney or tamarind chutney as side dish.

Accompanied with a cup of hot tea, it is a perfect monsoon snack.

Ingredients 1. 1 cup yellow moong lentils 2. 1 or 2 green chilies, chopped roughly 3. ½ inch ginger, chopped 4. 1 pinch asafoetida (hing) 5. 1 teaspoon whole black pepper 6. 1 teaspoon coriander seeds 7. ⅛ cup water or as required 8. salt as required 9. oil for deep frying or shallow frying

Method To make this recipe, use moong dal that's been soaked in water for about 3-4 hours or overnight.

After soaking, drain the water and add them to the grinder. Then add chopped green chilies, ginger and asafoetida (and some more water if required).

Coarsely crush black pepper and coriander seeds in a mortar-pestle before adding these spices to the batter.

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Stir the batter vigorously for a few minutes until it is smooth and lump-free.

These pakoras are so simple to make and so delicious that you'll want to make them all the time.

First, heat oil in a kadai or pan. Then drop spoonfuls of the pakora batter into medium hot oil and fry till crisp and golden. You will have to flip the pakoras a couple of times for even cooking.

Once the pakora becomes crisp and golden, remove them with a slotted spoon draining as much oil as possible in the kadai. Then drain the moong dal bhajiya on paper napkins to remove excess oil and serve hot or warm with chutney varieties like coriander chutney, mint chutney, tamarind chutney, or plain tomato sauce. They make for a good monsoon evening snack accompanied with tea!

INCREDIBLE KITCHEN

TULSI HALDI KADHA FOR IMMUNITY

1 servings

10 minutes

By Team F&H

The monsoon season is upon us and we're all enjoying the much-needed rain. But while it's a relief to get out of the heat, it can also be dangerous—especially when you're dealing with infections like flu or cold.

The rainy season brings with it many diseases like malaria, dengue fever, chikungunya, Zika virus and at times even pneumonia. Infections are also easy to catch during monsoon because people are more prone to getting sick when they are out of the house or travelling on a bike or car in the rain. The pandemic has made things worse, however the good news is that there is this easy drink that you can make to boost your immunity at home, so you're ready for whatever comes your way this monsoon. You can make this kadha easily at home with a few ingredients.

Ingredients

Method

Half teaspoon of turmeric

Take a pan, add a glass of water to it.

8-12 basil leaves

Then add turmeric powder, basil leaves, cloves,

1-2 tablespoons of honey

and cinnamon stick.

3-4 cloves

Let the mixture boil for 15 minutes.

1 cinnamon stick

Make sure to use filter water.

Strain the water after 15 minutes and have it lukewarm.

You can add some honey to enhance the taste.

You can have this kadha twice-thrice a day to improve immunity and cure a cold and flu.

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GOAN FOODIES

UNO MAS A MINI SPAIN IN GOA Tanisi Kakodkar Images by Tanisi Kakodkar

Uno mas. The name of this place means one more and the food here stands by the name. you can never stop at one here. This place has the BEST paella one can ever have in Goa. PAGE 42 |FOOD&HOSPITALITY

Back in 2018, I went on the most memorable trip. I came back with loads of memories and some food cravings, which I could not satisfy in Goa, till the time I came across this beautiful restaurant.

This mini Spain in Goa if full of surprises or sure. From the time you step into the beautiful Frida Kahlo cushions and the lovely tapas. They have it all. With a spoilt choice of food and drinks, every bite on the menu is worth trying.

There is nothing striking about this place when you see it from the outside as you pass through the streets of Vagator, but the bright and quirky elements as you enter the place will scream joy and happiness from every corner.

As we say in GenZ language, a total Instagram-worthy place. speaking about the menu, they have made sure the authentic tapas along with a few Mexican dishes will tingle with your taste buds.

Their speciality Gambas had my heart with the first bite. Beautifully cooked prawns with some fragrant prawn head oil. Need I say more?

Next, let’s speak about Patatas Bravas.

Faultlessly cooked baby potatoes served with some rich smoked salsa brava with garlic aioli.

This dish was textbook perfect.

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Not to Forget how they served the Paella in the kadhai and we were totally enjoying having it from one kadhai. The perfectly balanced spices with the seafood were perfect to end our meals with. wait once cant end their meal without any dessert right? And they make sure that you won't be disappointed with your last course.

For desserts, we had, Tres Leches cake. I honestly have no words to describe how amazing this was. The silky and airy sponge soaked in the 3 milks was a perfect pallet cleanser. it is said that bac in the 1920s when Spain when Coca Cola was not easily available in the country, the riches of the country would make this drink called Kalimaxto (coca-cola and wine mixed) later in 1953, when the first coca-cola factory was opened up in the country, it became a common drink. But Uno Mas actually served us Kalimaxto in Parron.

How cool is that? everyone out there is missing out on some good fun if you haven't been to Uno Mas as yet.

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STARTUP NOOK

Aditi Malhotra Images by Vnya

VNYA, OF THE WILD HABITS CREATE HABITAT PAGE 46 |FOOD&HOSPITALITY

Vnya, believes in a world where everyone can live better.

Vnya is a local organic grocery & lifestyle brand focused on healthy, sustainable, and socially responsible ways of living. Nestled in Sangloda, Vnya is a zero waste organic concept store that will have your heart the moment you visit.

It exudes some kind of warmth that is unmatched. Their products originate from the hills of Uttarakhand and feature a range of locally produced items, including vegetables, fruits, spices and herbs. They are committed to creating a waste-less world by revolutionizing agricultural production in India through their work with local farmers.

They have been growing their business since March 2020, and their main aim has been to bring you the best possible products at every stage of the lifecycle—from planting seeds to harvest time.

Vnya loves nature, and they love animals—so it was only natural that their logo be representative of both! The base of Vnya's logo (green) denotes a tree trunk while its star is a sacred geometric symbol for creation. The four triangles represent sacred geometric symbols for the four elements: earth, water, fire and ether.

Their produce is sourced directly from the source, which helps preserve its cleanliness and reduce waste. They only use organic methods like water mills or hand chakkis to conserve electricity, so their supply chain is also clean—not to mention more sustainable!

You'll notice that their produce retains immense natural benefits as it travels directly from the soil, coming from regions best suited to grow the produce. It's also not processed: no artificial ingredients required!

They believe in making fresh and seasonal produce accessible at the time they are naturally abundant as they have the highest amount of nutrition, antioxidants and phytonutrients.

Seasonal produce that naturally ripens in the sun is fresher, tastes better, and in turn helps in clean and healthy living.

They are a grocery store that takes sustainability seriously and believes in the PAGE 47 |FOOD&HOSPITALITY

importance of nourishing with quality food and making sure that the planet is protected from environmental damage. They also believe that it is their responsibility to help others do the same.

They have a commitment to only using ingredients that are organic, fresh and of a high quality. Their products are sourced locally wherever possible and they take extra steps to ensure that the products are as environmentally friendly as possible.

Their category and product portfolio comprises organic rice, pulses, spices, fresh fruits & vegetables, food supplements, lifestyle products like Buransh and malta squash, variety of incense sticks, essential oils, superfoods etc., that are rich in nutrients and antioxidants. They all come together in a single place so you can shop without having to go through multiple stores!

They also work with local waste collectors in the vicinity who in turn sell recyclable waste for us so that they can generate income for them as well as help keep our planet clean!

The revolution is here! Vnya is a store that has no plastic, no fuss and no frills. You can either bring your own jars and fill up the stuff or even rent a jar from their store and return it on your next visit.

Vnya also believes in the power of local and organic farming, which is why they curate products from their partners at NGO’s that work to uplift rural folks, women and special children in Uttarakhand forest areas. And then make these products available for us to shop.

This is going to be the best shopping experience ever for you, trust me.

Speaking on the new and conscious way of living, Supriya Sarin throws some light on how it all started.

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What triggered the thought of starting this business?

I believe in healing the environment and ourselves, through the cumulative effect of our habits, focusing on nourishment, daily routines and giving back. After exploring many trails, love for nature and animals and a growing passion for clean foods led me here.

We, as humans, are creatures of habit and a beautiful whole made of healthy and messy bits. While we aren’t perfect (and never will be) we are working hard towards creating a more sustainable and environmentally and socially friendly way of life...with a whole lot of heart!

What was your biggest inspiration?

Not so much inspiration as much as motivation to do something I truly believed in.

The state in which we have let the planet be, you know, plastic and micro-plastics everywhere; In our waters, in our land and in our food has really bothered me and I wanted to do something about it.

I have also been in advertising for close to 12 years and after all these years it really was about being true and authentic to what one wanted to work towards. I am finally working for something that I truly believe in, which is sustainability and zero-waste living, something I have slowly been able to achieve through our establishment which offers zero-waste grocery.

Giving up on a job to start a business is never easy, was your decision met with support from the family?

I had a business of my own before Vnya. But yes, it has been a total game changer and my family has been fully supportive of me and has helped and contributed to Vnya’s growth.

What made you choose Goa as a market and what potential do you see?

Goa has been a place that I have visited for years now. I have friends and family who reside here and from the limited interactions I have had previously with the place and people, I knew that this is also a place where people are likely to be much more open to embracing and incorporating a zero-waste way of life, simply because of people’s propensity to give space to being mindful about the environment and overall well-being.

What role does your mom play in the business?

My mom is a creator and maker. She has actively contributed to making and designing products for Vnya. From her homemade pickles and marmalades to special masala

concoctions, she has been actively in charge and involved in bringing Vnya to where it is now.

Which part of your business are you most passionate about?

I am really passionate about the fact that I am able to advocate something that I truly believe in, which is zero-waste living. It is of course an ideal that we are striving for and are perhaps still going towards. I feel privileged to be able to share and encourage this by making my business model reflect the ideals I believe in.

Ours is a zero-waste grocery store and I think that having a business where I am able to be mindful about reducing wastefulness, is a responsibility I am happy to take.

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COCKTAILS AND CUISINE WITH ADITI

POPULAR GOAN FOODS TO RELISH DURING MONSOONS IN GOA

By Aditi Malhotra Stock Images

Monsoons are my favourite season of the year and there is simply nothing that can replace the overall excitement that this season brings for me.

After the steering summers the rains are like a heaven sent breath of fresh air filling me with an exuberant energy and a hunger for some appetising delicacies to pamper myself. I mean how can one not talk of food in PAGE 50 |FOOD&HOSPITALITY

monsoons. In Goa, especially where we do not have winters, monsoons becomes the most amazing time to eat.

So let’s talk about some of the more popular Goan foods to choose from. Goan households go through a wide range of chores to get ready for the incessant rains that are a normal for a monsoon in goa. Not only they take precautionary steps like rainproofing the roof,

covering the balconies but as importantly they stock up their pantry or as it is known in Konkani, purument. Purumentachem Fest is in fact an annual celebration of the advent of this season.

Dried Fish: Dried Fish is supposedly a monsoon delicacy on which Goa thrives and it is available in a number of varieties like mackerels, bombils(Bombay Duck) and of course sungta(shrimp).These are used for preparing different dishes and accompaniments.

Sukya Bangdyache Hooman or Died Mackerel Curry is a delicate, simple yet delicious dish prepared with dried mackerel, spices and tamarind. It is generally served with boiled rice and an accompaniment called kismoor, a side delicacy made with coconut and shrimps adding to the delicious main dish.

Choris– Pork Sausages: They are an all year round favourite but more so during the monsoon season as these can be kept unrefrigerated for a long time. Versatile as Goan Sausages are, they are handmade all through the year combining pork, spices with dried red chillies and most importantly vinegar.

Once properly cured these Choris can be stored and used in the making of a number of delicious dishes. Simply put them in a pan with some sliced onions and tomatoes and a piping hot dish to be savoured with some fresh poi makes for a lip smacking meal. Alternately you can make a Choris pulao or a Choris Daal Curry. My personal favourite is a Choris loaded omelette that I make. Yum! Ros Omelette: It is one of the most favourite street foods of Goa. It is nothing like your regular omelette and what sets it apart is the special curry , or the Ros as known in Konkani, the omelette is generously dipped into. Ros Omelette is a delightful dish with curry made from coconut, PAGE 51 |FOOD&HOSPITALITY

black mustard, spices, onion and curry leaves.

Must have dish if you are visiting Goa and those who live in Goa know that in monsoons, Ros Omelette hits differently when relished sitting in your car watching the rain drops smashing against your windshield.

Pakodas, Bhajia’s and Vada Pav with Chai: Pakoda’s as we are all aware is a big time favourite of most Indians and specially so during monsoons. Pakoda’s, bhajia or a soft pao with a crispy aloo patty inside with a steaming hot cup of tea works wonders during the monsoons. The dry red, garlic-chilli chutney and onions to accompany, it makes for a delicious and easily affordable street food.

Pickles: Goa is specially famous for its variety of pickles during the monsoon season. Palm Vinegar which the Goans very skilfully produce forms the base of these yummy pickles more so the fish and meat kind. If you have not had any of these then you are really missing something.

Para is one of the most popular fish pickles. It is a masterful blend of chilli, vinegar, garlic and dried whole mackerels, The pickle is cured all through the year in earthen pots and brought out during the monsoons as an accompaniment to the main meals. Other popular pickles are brinjal and tendlim(Gherkin). Balchao is a dish made with dried shrimps while king fish and vinegar go into the making of Molho, another local dish.

Just as the landscapes of Goa glisten during the monsoons so do the wide range of local cuisine you can relish in the monsoons, which is more exquisite than it is normally.

Though termed as ‘Off Season’ it is during this time when you see an entire tropical flora from tall coconut trees to the fanning palms turn into a kaleidoscope of breath-taking lush greens. An unforgettable experience of its kind!!

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GM SPEAKS

NIKHIL BRID

PAGE 54 |FOOD&HOSPITALITY

GM SPEAKS

HOSPITALITY HAPPENED TO ME BY CHANCE Rajesh Ghadge Images by Rajesh Ghadge & The Crown Goa

Born and brought up in Maharashtra, Nikhil Brid belongs to a family of service (army) background.

At no point was entering the hospitality sector on his bucket list -, it just happened to him by chance. He is now the General Manager of The Crown, Goa. Nikhil tells us that during the earlier days, parents always wanted their children to become either a doctor or an engineer and these were the only real choices but Nikhil never wanted to be either of them. He appeared for an entrance examination in Hotel Management at the request of his friends and the rest is history.

“Incidentally I was allotted a seat at Goa Catering College and that was the first time I came to Goa,” said Nikhil, adding that he fell in love with this beautiful state and decide to stay here forever. “It was an entry into a completely new domain for me as none of my family members ever contributed to this industry and I was the first to become a hotel management graduate in my family.”

When Nikhil came down to Goa for the first time, it was the monsoon season and everyone knows how these are in Goa. “It was very hard for me to manage in a new location with the harsh monsoon but then time went by and I graduated from my 3-year course,” said Nikhil.

He tells us that cooking was a completely new aspect for him as he had never cooked before.

“But soon after the first year, it was compulsory to do industrial training and I got an opportunity to do that at The Leela in Mumbai.

For me, it was a big eye opener since Leela is a premium hotel property and I was exposed to something called ‘luxury living’ for the first time: the standards set were very high and when I came back to Goa having finished my industrial training, I knew that this the industry I am going to work for the rest of my life.”

When Nikhil started his career in the hospitality industry in Goa, it was no more an unknown territory for him as he had already developed a great number of connections with the locals here while doing his graduation. “I came to college through a common entrance exam and our batch had students from all over the

PAGE 55 |FOOD&HOSPITALITY

country, but the 20% were Goans and that helped me in networking with the locals,” said Nikhil adding that being a kid of defence personnel, he is very adaptable to any environment. “When I came to Goa, for me it was just another part of our country and I became very comfortable with every aspect which the state had to offer right from the food to the infrastructure that the place provided and the hospitality which Goa is famous for, and it was a very easy blend as far as the locals are concerned and it has been till date.”

According to Nikhil, his greatest strength is his capacity of breaking down the most complex ideas into very simple processes, making them easy to understand. “This helps me in communicating with my team more effectively,” said Nikhil, further saying that these skills helped him in transforming the vision of his superiors into simple ideas and executing it with the help of a team. “The owners of the properties are entrepreneurs and they have a vision, and what they need is someone who will transform their vision into a successful mission and execute it which is where my strength comes into play: I am capable of breaking down that vision into bitesized chunks and then can delegate and distribute to the team. This way, the mission is completed and this is one of my biggest strengths. My weakness is my nature of going to the root cause of everything when something goes wrong and I get very obsessed with it,” he added.

Talking about motivating the team during the bad times, Nikhil gave an example of the pandemic, “When the problem arises, we make the team a part of the solution maintaining complete transparency. When we’re faced

PAGE 56 |FOOD&HOSPITALITY

with a challenge, we help guide everyone in the right direction to keep them away from failure and depression. I have an executivelevel team who have been working with me for more than 6 years and all of us have gone through thick and thin together, and hence when we conduct the decision-making process, I am sure they are prepared to contribute towards it and when the pandemic struck, we did not let go of a single staff member: instead, we looked after them, helped each of them to remain afloat during the rough times.”

When I asked Nikhil about the USP of his property, he said it all in three words “Location! Location! and Location! “This property is situated in the heart of the city and uniquely positioned and from the point and perspective of guests, this place is most accessible to all the facilities and recreation that guests normally seek when they travel for their vacations in Goa. The second thing is our hospitable and well-trained staff, who completely meet the expectations of our guests and the third, and most important aspect of this property, is the room size. Our base categories of room that overlook the Mandovi river is 310 Sqft. I don’t think any other property in Panaji offers that. We offer wellappointed, spacious rooms, hygienic service and good food.”

Nikhil believes that “Goa currently has the best to offer in the country and from the development of the Mopa airport, lots of new business projects are setting up across the state, and we are positioned to offer the perfect mix of leisure and corporate in Goa that no other state in India can offer at the moment. It’s time to grab the right opportunity

PAGE 57 |FOOD&HOSPITALITY

and focus on the aspects that can take us to higher positions.”

When I asked Nikhil which other property besides the Crown he personally appreciates, he said “I am a big fan of the Oberoi Hotels and the second I would say is the Leela, where I had started my journey into the hospitality industry and both have taught me a lot.”

Nikhil also spoke about events and activities that take place in his property that comprises of live performances three times a week. “We have a Hindi singer, Kavish, who performs live on Fridays, and on Saturdays we have Selvin performing here and Sundays we serve brunch with Daryl and these three have been very consistent . They have their own fan following and together with our food made by chef Kanchan, their entertainment is the cherry on top,” he said, adding that they also do a children’s party and new year celebration every year at the Crown Goa. Talking about social media and influencers benefiting the hospitality business, Nikhil said that social media has become a tool for creating awareness.

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“It not only helps businesses, but it also educates customers about hospitality, food, wine and beverages and that keeps us on toes so we have to stay updated with the latest trends in the industry. The shelf life of everything expires very fast and to keep pace with social media you need to keep reinventing yourself constantly and I have always believed in utilising the force of social media to its full potential.”

When I asked Nikhil where he sees himself five years from now, he said, “I have been with this industry for more than 30 years and I would like to be a part of it going forward. I would like to be a part of the Crown Goa itself and our owners have plans of growing this company. I would like to be a stimulus in that growth of the Vision Dempo Hospitality in the long run,” said Nikhil speaking about the plans of Vision Group coming up with a couple of properties in the capital city and in the coastal areas.

“There is a lot happening here and I would like to be a part of it,” he concluded with these words.

CHEF SPEAKS

CHEF MANJIT SINGH

Chef Manjit Singh is a Senior Executive Chef at Holiday in, Goa Mobor Beach.

By Rajesh Ghadge Cover Pic by: Aakash Ghadge PAGE 56 |FOOD&HOSPITALITY

WHEN YOU COOK FROM YOUR HEART, IT NEVER GOES WRONG

A senior executive chef of Holiday Inn and someone who also handles the Fisherman’s Wharf, Chef Manjit Singh comes from a place of passion for food and drink. He graduated from the Hotel Management Institute and post-graduated with a Master of Business Administration.

Manjit Singh has been a part of Holiday Inn for more than a decade. Being a Punjabi, he had an innate passion for food, and right from a young age, he had seen his mother, who, according to him, was the best cook in the world! He learned a lot from his mom about culinary art before he grew up and decided to join a culinary school to enable him to enter the food industry.

According to Chef Manjit, he did not realise when his love for the food turned into his passion. “My father was working for Coal India and it was a transferrable job, so I was sent to boarding school and there, I really missed my mother’s food,” he said, adding that it was during the vacations when he used to visit his mother and he would learn culinary techniques from her. “When my mom used to cook, I kept a close watch on each process without being aware that this habit will turn into my passion one day.”

Chef Manjit belongs to a family background of service (army, doctors, engineers). “I am the only one that entered into food & hospitality, and I give the entire credit to my mom who was my culinary queen,” said Manjit. Chef Manjit firmly believes that you need to be an artist to enter into the culinary industry, “Art is a most essential ingredient to be in this industry and I always had it in me,” he said. He tells us that his mom would always say that it is not important what you make. What you have to ensure is that whatever you make should have the flavours in it. “She always said that ‘the magic (taste) is not in the ingredients, it’s in your fingers’ and till today when I have to cook for someone special, I don’t use a spoon and I let my fingers make that magic.”

After finishing his 12th, Chef Manjit joined the Hotel Management at NSHM Durgapur, “It was a 3-year diploma course and after that, I

started my career at Club Mahindra in Goa.” He had done his industrial training at Oberoi Hotels in Delhi, “While I was in college doing my hotel management, I was sent to Oberoi Flight Services for industrial training in the first year. There I learned the highest level of hygiene and sanitation and since I had done my entire training over 6 months in a kitchen, I made up my mind that this is what I’m here to do.”

Chef Manjit tells us that he was posted to various departments while undergoing industrial training but he did not last in any of those departments for more than a couple of days, “I knew that I can only survive in the kitchen and nowhere else. After doing a short stint at Club Mahindra in Varca, I moved back to Delhi to the Hyatt Regency, and then my journey into the food & hospitality industry began. I moved to many properties before moving back in Goa in Club Mahindra where I worked for almost a year.”

In the year 2005 Chef Manjit met Chef Ranjeet Pandey who made an offer to join the Holiday Inn, Goa. “Chef Ranjeet Pandey asked me to give it a try and I appeared for the interview. I I was selected instantly to take the position of Sous-Chef and from 2005 till date, I have been with the Holiday Inn,” said Chef Manjit. Today, he’s a Senior Executive Chef at Holiday Inn Goa. “It’s been a long journey but I am very content in this place and this journey will continue for a long time.”

Chef Manjit specialised in Continental cuisine such as Italian, Mexican, Lebanese and Mediterranean food, “These are my specialties, and if you ask me what else I am good at, I will say that I have expertise in barbeques,” he said stating that there is a very interesting story as to how he got into barbeques. “I started working at junior level and I was PAGE 61 |FOOD&HOSPITALITY

placed at the live counters at most of the places I worked, considering that I am tall and that will be an added advantage. Here, I remembered the words my dad once said ‘you cannot hide your talent: if you do a good job, you will get appreciation’ and I always kept that in mind while working at any level and never said no to anything, which helped me to learn a lot of new things. I believe that food has only two mantras: Food has to be fresh and food needs to be juicy-and while barbequing, I always keep this in mind.”

There’s a cliché that Punjabis would be good at making butter chicken, tandoori, and dal makhani. However, Chef Manjit developed his interest in Continental food, so when I asked him about the same he gave me a very witty reply saying, “there are two sides to this.

Customers say, ‘oh so is that you who made the dal makhani’ which is a positive response.

However, I also had to face the negative responses also – some people would ask me ‘are you the chef?’ and I reply in the affirmative. Then they would say, ‘the dal makhani and butter chicken does not have that taste’ but the fact is, I was not the one who cooked it. So there are pros and cons to being known as the Punjabi Chef in the hotel.”

According to Chef Manjit, India is a country of diverse cultures and that also goes for the food, “In India, every 100 km the language, culture, and food changes. “When I was in Delhi Oberoi, my Guru, the Chef, told me that if I go for the Indian cuisine, I will have to struggle for 10 to 12 years, but if I go for Continental cuisine, I can achieve the similar position in 6 to 8 years. Indian cuisine is very vast and you cannot gain expertise in everything, and hence, to master Indian cuisine, two to three decades are also not enough. I have been in this industry for more PAGE 62 |FOOD&HOSPITALITY

Vegetable Jubilee - Mesclun mix with asparagus, grapefruit jelly and curried sesame seed emulsion

Roasted pumpkin and ricotta tortellini served with pumpkin tartare and beurre noisette

than 20 years now and I still feel that there is so much more to learn.”

Chef Manjit has also specialized in all types of steaks. “The whole game of preparing the steaks is dependent on the marination and temperature and one has to know two things while dealing with Continental food,” he said.

He tells us that earlier it was only foreigners who used to request and order Continental cuisine but now it is very much in demand from Indians as well. “Let me tell you the situation 10- 15 years back- people would come and place an order for dal makhani, butter chicken, and tandoori roti. The orders were fixed because people were reluctant to experiment but now things have completely changed and the new generation is more exposed to international cuisine and they don’t mind experimenting.”

Although the demand for Continental food keeps growing because people travel more, that hasn’t meant that we’ve given up on traditional food. Chef Manjit maintains that staple food is always going to be in demand regardless of what trend comes in. “Take an example of a Goan. Wherever he goes and whatever he eats, at the end of the day he will need his fish curry and rice. Similarly, dal makhani, naan, and butter chicken are stapled foods of Punjab and it won’t change. Trends will come and go but tradition will always be there forever.”

Talking about his achievements in the culinary domain and the milestones that he has achieved, Chef Manjit Singh tells us that he is even in the Guinness Book of World Records. “I am a part of the Culinary Forum of Goa and I am the General Secretary for the Forum. We have made the largest fish patty in the world that weighed a whopping 396KGS, then we made a chocolate mud pudding and the third

one is the largest bread & butter pudding in the world weighing approximately 1.5 Ton!!.”

When I asked Chef Manjit what other interests he has in life that he wanted to pursue, he said that he also had a passion for sports and if he was not a chef, he would have been an athletic champion but he could not pursue this passion due to the responsibilities and commitment towards his duties. “I was a school champion in athletics and I would always achieve gold medals for my school. But my father was not in favor of me getting into the sports field, as according to him, sports had no future then. He would always say, ‘it’s good, but what about your career?’ and that was the breaking point for me to give up sports and enter the food industry. But I am very happy in what I am doing.”

Manjit is doing very well in his profession and maintains a very good balance between his work and family life and he always thanks God for providing everything that he asked for and even for the things that he did not ask for. “I am very content in my personal life and career.

I never asked for increments till date, but my seniors, especially Chef Ranjeet Pandey Ji, have always given me more than my expectations, so there is no issue with money and the work culture is so good in our kitchen that people don’t want to leave. Chef Ranjeet Pandey always takes the team out once a month for food and cocktails and that creates a very strong bond it is very rare to find such a positive atmosphere which matters the most.

For me, humanity is first. Finally, honesty is the best policy, and give your best and the best will come.”

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FOOD & HEALTH

Photo Credits- Robin Stickel

SOME FOODS TO AVOID DURING MONSOONS

By Sunil Malhotra Stock Images The strong craving for some hot and delicious food takes on another meaning during the monsoons. But there are some foods you need to avoid having in this season as they may be detrimental to your well-being. Monsoon does bring about great relief from the scorching heat of summer but is also a ground for numerous health problems. These hurdles can be easily overcome if you stay a little cautious

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and conscious of certain things like maintaining cleanliness at home and try and disinfect anything brought into the house to make sure that you eat right. Foods susceptible to bacteria, deep fried foods and most of the street foods should be avoided.

Some of the foods you should definitely try and avoid as much as possible include:

Seafood Seafoods like fish and prawns should be avoided during monsoons. Reason?? Well there are basically two very important reasons. Firstly the presence of pathogens and bacteria in the water during rains are prone to infect the fish thereby the one who is consuming it. Secondly several harmful changes occur during this breeding season.

Spicy and Fried Foods It is quite normal to want to have certain fried foods like samosas, pakodas etc; during the ongoing rainy season but you must have it once in a while and that too should be in small quantities as an excess consumption may lead to several problems with your stomach like diarrhoea ,indigestion etc;.So it is advisable to restrict yourself from overheating to avoid these problems.

Leafy Vegetables The humidity and the temperature of the monsoon season are helpful in fugal and bacterial growth, more so on green leafy vegetables. This again leads to many stomach infections, so you should consciously avoid having them.

You should go more for the pungent vegetables like bitter gourd, toree, tinda etc; during this risky period.

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Raw Foods Eating of raw foods is like an entry without visa to all the pathogens present to take a heavy toll on your health with viral and bacterial infection. Cooking your meals properly kill all the harmful bacteria, so make sure you cut down on eating raw foods during monsoons.

Curd: Consuming curd during monsoo due to the curd’s cool nature could prove to be harmful to your body. People suffering from sinus should religiously stay away from this dairy product.

Fizzy Drinks Due to the humidity and sweating during this season you often feel dehydrated and to hydrate yourself you should always prefer having plenty of water. Avoid having Fizzy drinks as they reduce the minerals in your body and weaken your digestive system.

Keep in mind that street foods sold in the open with no precautionary measures in place and even things growing in damp environments like the mushroom must be avoided to the betterment of your health.

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FOOD & HEALTH

Photo by Julia Volk

IMMUNITY BOOSTERS FOR MONSOON SEASON

By Sunil Malhotra Stock Images

The biggest concern for everyone today is boosting immunity. There are innumerable ways to boost your immunity ,right from immunity boosting drinks to regular exercise to raise your levels of immunity although having selected healthy foods is the way to go. We all anxiously wait for the monsoon season providing us with relief from the heat but

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unfortunately at the same time the monsoons bring with it a number of pathogens that take a toll on our immunity thereby leading us more prone to cold, infections and flu. It therefore becomes all the more important to take precautions to prevent these disease carrying pathogens to hit us. We here within suggest some of the immunity boosting foods that you can incorporate in your diet:

Low-fat Yogurt Yogurt n general is full of vitamins and minerals which are beneficial to help improve your overall health. Yogurt can be instrumental in boosting your immunity because of the good bacteria and Probiotics present.

Pomegranates The traditional old saying of ‘Ek Anar Sau Bimaar’ works the other way round in this case, ‘Sau Bimaar Ek Anar’ yes, Pomegrenate (Anar) which is rich in vitamin C and fibre helps in restoring energy and boosting your immunity.

Pomegranate is full of vitamin C and antioxidants and has immense health benefits.it is a great immunity booster, fights type 2 diabetes, keeps blood pressure in control and smoothens digestion.

Broccoli It is considered to be a power food that has a solid nutritional value. Packed with potassium, magnesium, selenium and iron, this wonderful vegetable contains protein, vitamins A,C,E,K and is known to be rich in fibre. It is also full of a range of B vitamins including frolic acid.

It is strongly advised that avoid fried, spicy, outside foods during the monsoon season and take precautions at all times to maintain your good health.

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Watermelon It is a delicious, refreshing fruit that is healthy for you. Although it is 92% water, it has antioxidants that go a long way to protect your cells. Watermelon is rich in vitamins A,B,C and lycopene which help shield you from UV rays. All these nutrients combined reduce the risk of infection during this season.

Beet root Indigestion is a very common occurrence with most people during monsoons.

The consumption of beetroot essentially helps in the process of digestion, weight loss and helps build your immunity at the same time. People with hair and skin problems also benefit a great deal as beetroot improves haemoglobin levels.

Spinach Although it is a general conception that one should avoid green leafy vegetables during monsoon because of the harmful germs they may carry but spinach, well washed, is one of the most beneficial of green vegetables for your good health. Make doubly sure that it is properly washed and cleansed. It is full of beta carotene and antioxidants both of which help increase the infection-fighting capabilities of our immune system.

It is strongly advised that avoid fried, spicy, outside foods during the monsoon season and take precautions at all times to maintain your good health.

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GOAN SPIRITS

IST SELTZER TAKING HEALTHY DRINKING FROM A CONCEPT TO REALITY!

By Aditi Malhotra Images by IST

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In just 99 calories, 2 grams of sugar and a gluten-free concoction, Hard Seltzers are not only the lowest-calorie drink, but also the best tasting drink on your retail shelves! Their alcohol content is 5% ABV (alcohol by volume), delivering the pleasant effects of beer in a guilt-free manner. For consumers looking to enhance their everyday routines, IST offers a refreshing sensory experience with 100% natural flavor combinations.

What makes Seltzer so special?

When the pandemic hit India, and the line between work and home blurred, many brought a drink home, retiring to their rooms after office hours.

While others focused on reducing their drinking and voluntarily decided to refrain from intoxicants. Since Seltzer's meet all the criteria, we found them to be an excellent choice. Besides tasting great, it has 5% alcohol (just like beer), is gluten-free, so there is no bloating, and most importantly, it doesn't leave you feeling hungover. India is definitely ready for Seltzer products, but they don't know much about the category and what it offers.

This gap will enable the alternate beverage market to boom once it is filled.

To know more about Seltzer, we got in a candid conversation with Krupa & Kunal Shah, the dynamic duo who are all set to change the game.

Why did you opt for a new beverage segment like Seltzer rather than opting for a tried and tested route?

Both Kunal & I are healthy hedonists, we are constantly looking to balance pleasure and happiness in a mindful way and celebrate life while living consciously, and our inspiration stems from our sincere passion for cheerful drinking without compromising on a healthy

lifestyle. Very few beverages in the market allowed us to do both, which drove us to create IST – a light, refreshing, tasty and healthier alternative that can seamlessly integrate into the everyday lives of the everevolving Indian consumer.

What was your biggest inspiration?

The global Hard Seltzer revolution is what really inspired us. Kunal & I were both in the US when White Claw was starting to replace beer in most fridges. A low-cal and refreshing drink with the same buzz as a beer was a really appealing idea to millennials and Gen Z, and we noticed similar mindful drinking and conscious food & beverage trends being adopted in India at the same time.

The low-ABV space remains the most interesting area of alco-bev innovation and witnessing the creation of a whole new alcobev category shaping consumer behaviors was really quite exciting!

How do you plan to market the product and widen its reach?

We are now available in over 100+ retail outlets and 30+ restaurants in Goa, which include upscale spots such as Maai in Assagao, and local community bars such as Misky Bar in Panjim and Cajy Bar in Arpora.

Moreover, the product is being widely accepted in events where consumer feedback has been phenomenal. From doing hearty Sunday brunches to intimate gigs and largescale football screenings, we are continuously leveraging unique platforms to engage with consumers and have seen a growing community and consumer love for IST. What made you choose Goa as a market and what potential do you see?

Firstly, Goa’s favorable excise policies towards start-up and home-grown brands make it a

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great place to introduce a new alco-bev brand operationally. Secondly, Goa offers an opportunity to make IST Hard Seltzer accessible to tourists from across the country and internationally, which allows us to analyze feedback from a varied set of consumers.

And most importantly, people often come to Goa with an openness to experience new things, and there is a great passion among retailers and consumers to try locally produced craft brands. We often hear “when are you going to launch in Delhi/ Mumbai/ Hyderabad, etc.”, which has all now given us the confidence for our Pan-India launch.

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Which part of your business are you most passionate about?

As an early-stage start-up it is extremely critical for us to understand consumer insights, which is the part we are most passionate about. Both Kunal & I interact with retailers on a daily basis and actively engage with consumers during events where we get to learn about their feedback directly, and it’s the great response from the Goa market is what is keeping us going!

There are currently two flavors available for IST - Grapefruit Smash and Lime Smash.

Grapefruit Smash features notes of pomegranate, and Lime Smash features Chardonnay.

We look forward to this new way of drinking!

IN REVIEW

UK 27 THE FERN BELAGAVI - A PERFECT BLEND OF LUXURY AND ECO-FRIENDLINESS

by Rajesh Ghadge Images by: Fern Belagavi Strategically located in the center of the city, The Fern Belagavi is the first 5-star- hotel and a leading environmentally-sensitive ecotel that provides a perfect blend of luxury & environment-friendliness. This hotel chain has won 200 awards across many spectrums in

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‘outstanding management and environmental practices’ making this property the only ecotel hotel in Belagavi city.

Belagavi is a most sought-after area for Goans and The Fern Belagavi provides unmatched customer service along with top-

class luxury for their guests. The cherry on top is their eco-friendly approach to the entire experience and you’ll feel right at home during your stay.

The property comprises 90 well-equipped rooms which are again subcategorised into aesthetically built 33 Wintergreen rooms, 33 Wintergreen Premier Rooms, 6 studio rooms, 6 Premium studios and 12 suites. The Fern Club Suite and the Hazel Suite are the most spacious and luxurious and each suite carries a stamp of excellence.

Earlier Belagavi did not have many options for travellers in the segment of budget hotels clubbed with world-class facilities. There were options of either very expensive rooms or lowbudget hotels that do not provide any facilities, but now the Fern Belagavi provides top-notch luxury and world-class facilities at the most affordable rates. Why spend more when you get both at one price?

The Fern Belagavi also provides the facilities such as a well-designed world-cuisine restaurant, coffee shop, multicuisine and a Pan-Asian restaurant, lobby lounge deli shop, a rooftop retro-bar and swimming pool, a state-of-the-art banquet hall, a meeting room and the board room beside a large lawn to cater for social and corporate events.

The Fern Belagavi believes in the principle of hospitality with responsibility and sustainable tourism, and it offers the perfect blend of luxury and coexistence with nature.

The Ecotel The term Ecotel derives from eco-friendly and hotel. The hotel is equipped with a premium standard of amenities and services with a true passion for the environment. Normally, luxury and eco-friendliness do not go hand in hand but this is not the case with the Fern Belagavi.

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According to them, the fern is a perennial plant, retaining a rare consistency and many of its best characteristics over millions of years. It is an epitome of pedigree flora and it aptly represents them.

In an era where guests require proactive, individualized service, The Fern delivers much more luxury with elegance and personalized service and all the contemporary facilities come together with minimal impact on the environment.

The Rooms As mentioned above the hotel has 91 wellequipped rooms with top-class amenities and the rooms are divided into multiple types which include, 1 Winter Green room spread across 354 sqft area, 33 King Bed Rooms, 33 Fern Club Premium Studio 430 sq ft, 06 Studio Rooms (with Twin Beds and Showers), 4 Fern Club Premium Studio 588 sq ft, 06 Studio Rooms 03 Studio Rooms (with King Beds, Bathtub and Kitchen) 03 Studio Rooms (with King Beds, Showers and Kitchen), 5 Hazel Suite 896 sq ft, 06 Suites (with a dining area), 6 Fern Club Suite 924 sq ft, 06 Suites 03 Suites (with a Dining area) 03 Suites (with a Dining area and Jacuzzi).

The Amenities The Fern Belagavi provided the world-class amenities at the most affordable cost, some of which include express check-in and check-out, complimentary buffet breakfast, high-speed internet connectivity, complimentary bottled drinking water, in-room tea & coffee facility, LED TV, in-room dining, banquet and meeting rooms, health club, swimming pool, travel desk, doctor on call, car parking, airport and local transfers (on chargeable basis) Melange Melange is a world-cuisine restaurant which

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takes you on a rollercoaster ride of tastes from across the world. There’s a spectacular fine-dining experience on offer featuring their a la carte menu. The restaurant offers a culinary trail spanning the length of Indian, Chinese, Mediterranean & Continental.

Also, when you are here do not forget to try the confectionery items from the bakery. The custom décor and the personalized services make ‘Mélange’ the ideal location to pamper oneself.

Yaki Yaki is a Pan-Asian restaurant situated in the Fern Belagavi and if you are wondering what it means, then you’ve come to the right place. Pan-Asian encompasses special dishes from different nations and cultures throughout the entire continent of Asia. On a Pan-Asian menu, you are likely to find a spicy curry dish from rural Southern India, pork, rice, and vegetable dishes from Vietnam, and a traditional Chinese rice and shrimp dish, all offered on the same menu.

UK Lounge Rooftop Restro The Lounge is a chic haven based in the heart of Belagavi, where you can eat, drink & savour the breathtaking views. At UK 27 Lounge, they make every possible attempt to provide guests with a distinct experience on every visit, boasting a wide range of entertainment.

Curve The GYM The layout is designed for quick and effective exercise. Equipment options include elliptical machines, free weights treadmills and include personal trainers.

Rooftop Pool The property also has a rooftop pool with an amazing 180° City view. Sunbeds are arranged for relaxing.

The Lawn Only when we connect to nature, and engage with nature, we are truly alive and vigorous. To really be alive, one must be under the sun, the moon, and the shining stars and surrounded by beautiful greenery. The Lawn, with an extraordinary gazebo, creates wonders itself.

Address: UK 27 The Fern, Belagavi, Ayodhya Nagar, Sadashiv Nagar, Belagavi, Karnataka 590019 Contact: +918326645858 / 0831 427 2727 Average Room Tariff ₹5,000 on Twin Sharing Basis with CP Package PAGE 79 |FOOD&HOSPITALITY

IN REVIEW

IN PURSUIT OF HAPPINESS IN SAWANTWADI

by Jade Dsa Images by Jade Dsa

The fast-paced urban life has made us lose touch, not just with ourselves, but also with nature. A study of 20000 people in 2019 showed that spending at least 2 hours every week in nature could drastically improve physical and mental well-being.

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These results remained the same despite differences in age, gender, ethnicity, physical disabilities and presence/absence of chronic illnesses. Regardless of where you are or what you do, it is crucial to consciously remember to hit the pause button and unwind in the company of nature as and when need be.

Happiness Estate Konkan in Sawantwadi is one such place that offers precisely that.

The rolling green estate is snuggled into the Western Ghats, surrounded by an abundant forest and rich biodiversity. This means you could wake up to the sound of birds, not alarms, and breathe clean air that is not suffused with harmful automobile emissions.

The exclusive property only maintains six rooms, including two heritage suites, ensuring guests are offered privacy and solitude. The rooms are built in-keeping with the style predominant in the area - with laterite stones and tiles as well as beautiful Warli paintings on the exterior.

During my 2-day stay at Happiness Estate, I was spoiled with simple pleasures. A glass of kokum sherbet on arrival, walking barefoot on the grass that is maintained by bringing in the neighbourhood cows to graze, an afternoon dip in the pool, an evening under the palm trees enjoying snacks and pleasant conversations with the host, Vikrant, his family and other guests. For breakfast, I looked forward to the array of home-made jams and preserves made using the fruits grown on the property. This, accompanied by a hot cup of chai, some toast, puri bhaji and more - a blissful way to start the day. Oh, did I mention?

Happiness Estate is pet-friendly, so apart from the Chief Happiness Officer, Bhuri, a beautiful brown indie dog, there were guests’ pets to play with and cuddle!

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Moreover, your entire stay there will be curated around the Konkan experience. You could spend time at a beach, discover new waterfalls, engage in cultural activities and enjoy locally prepared food. The cooks at Happiness Estate specialize in Malvani cuisine, and the taste of the prawn curry I enjoyed still lingers in my memory.

While I love a day or two of solitude in the lap of nature, I must confess, I can’t do without connectivity. Happiness Estate had excellent phone signal and internet, allowing me to work uninterrupted in my room. Speaking of my room, the beds were among most the comfortable I’ve ever slept on. The property pays due emphasis on nature and sustainability - with glass bottles of water and ‘daatun,’ which is a twig of the neem tree to brush your teeth in the morning. Upon check-out, guests are requested to plant a sapling to offset the carbon footprint created during the holiday.

Things to do in Sawantwadi around Happiness Estate: Go cycling The land around Happiness Estate is lined with over 200 km of cycling routes that run along the coast and through forests. The region of Sindhdurg is well-known for its pristine beauty and tranquillity which makes it perfect for cycling.

Waterfall treks The Western Ghats are home to some of the most mesmerizing waterfalls in the country.

With a little guidance from the locals, you can easily find waterfalls around the property. If you are the more adventurous kind, you can also drive down to the Chorla or the Amboli Ghats and explore the waterfalls there.

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Eat local cuisine One does not leave the Konkan coast without experiencing its seafood. Malvani seafood is unique in its own way and worth indulging in.

At Happiness Estate in Sawantwadi, you can indulge in lunches and dinners comprising of meats and seafood, with a couple of veg options, too.

Visit a Museum The Thakkar Adivasi Kala Angan Museum and Art Gallery at Pinguli, is around a 25 min drive from the farm stay. Here, you will get a glimpse of the dying art forms that the family-run museum preserves - from puppetry to Chitragatha.

This 15-acre farm stay is just the place to disconnect and enjoy a few days away from it all, so if you’re looking for a quick getaway from Goa or Pune, head on over.

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IN REVIEW

AVO’S KITCHEN - TRADITIONAL RECIPE CURATED BY MOTHER

By Tanisi Kakodkar Images - Tanisi Kakodkar

Beaches, late-night parties, pubs, cheap drinks, isn’t this all Goa is famous for? Not to mention all the stereotypical films shot in goa and portrayed Goa the way it is. While everyone out there is going gaga over all the new cuisines, two Brothers from Goa, who graduated from IHM Amey and Gaurish, with their passion for Authentic Goan Cuisine, started a place which screams true goa every time you stop there.

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Traditional recipe and masalas curated specially by their Mother Mrs Vidya Naik, Avo’s kitchen stands by its name by all means. Opened up back in May, this trending place has set up a benchmark of good food.

Situated in the heart of Assagao, with a picture-worthy board outside the place, this cosy place will offer you a peaceful meal in a homely way. The moment you enter this place, the interiors will have your heart at the first sight.

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A good love at first sight, right? This beauty won't only impress you with the rustic interiors, but the homely food will make sure your heart sings the melody. Celebrating a good Goan soul, this place serves authentic Goan Cuisine.

Doesn’t your heart melt every time you relish the authentic Goan palate? Cooked on a wood fire (traditional way of cooking on fire), served with Ukde rice (traditional Goan Rice), in clay pots, Avo has made sure we have a full experience like never before. the food here will tickle your taste buds and ensure you experience the true flavors of the little state.

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Goa is all about the local food every season, from Ghota (ordinary Mangoes), Bibe (Soft Cashew), nirphanas in summers, to all the local greens in the rains. Can you believe they serve Ghotanche Sasanv in a restaurant? The fresh fish beautifully cooked in golden semolina, the reds of recheado Masala, yellows of the fish curry, not to forget their flavorful Sugatchi Kadi, this place is blasting Goan colours in all possible ways. The IHM graduates, Amey and Gaurish make sure to source their raw ingredients local. Whereas Avo makes sure that everything is cooked with full love.

My personal Favorite, The Fish Thali, reminds me of home away from home. The beautifully cooked ukde rice, served with fish curry, fried fish, Kokum cry with coconut (I was dancing with joy when I saw this), other Goan Sides and Desserts.

Avo’s kitchen is filled with smiley faces who will make sure you have an astounding experience.

Right from planting their own greens, to cooking in an open kitchen, the grand entrance and galaxy stairway, will take you down food heaven. They have Ample parking spaces and a comfortable sitting area that can easily cover around 80-100 people at once.

Make sure you plan a meal with your loved ones soon here if you have not till today.

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TRAVEL TALES

FONTAINHAS DARK SKIES, BRIGHT HOUSES

By Aditi Malhotra Images by Armaan Malhotra

In Panjim's Altinho foothills, Fontainhas is an old Latin quarter. It is the only place in Goa with Portuguese as the primary language, a testament to the Portuguese influence in the state.

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In 1770, a natural spring sprouted from the ground which is now known as Fountain of Phoenix, hence the name 'Fontainhas'.

Fontainhas was founded in the late 18th century by a wealthy Portuguese named Antonio Joao de Sequeira. He used this land for coconut plantations. As a result of the spread of epidemics in the Old Goa, the Portuguese government moved its headquarters to Panjim in the early 1800s.

Therefore, this area became the residence of Portuguese administrative officers and rulers.

The Fontainhas Heritage Zone was recognized

by UNESCO in 1984.

I still remember discovering Fontainhas on foot years ago, and I started from the Maruti Temple. Even now, I get as excited witnessing these colourful lanes as I did the first time. And in rains, Fontainhas hits differently. The imagery of watching a wet Fontainhas, skies covered in dark clouds and the bright colourful houses has a different impact on me, every single time. Coming back to my first point, the Maruti Temple.

The temple's structure is brightly colored orange, representing the monkey god 'Hanuman', and combines modernity with ancient history. In the course of moving into the temple, I discovered that there are two idols of Hanuman, the larger being visible through a hole in the lower floor wall without climbing up the main temple. Well, I bowed down before both idols, the main idol, which is housed in a big hall, seems majestic.

Huge chandeliers in the middle of the prayer hall make it look magnificent. The view from the top of the main temple is breathtakingly beautiful, as there is a lot of open space surrounding it. The whole Fontainhas area, and especially the spring, can be seen from there.

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After climbing down the stairs, I reached the Fontainhas spring. According to legend, a tunnel led from the temple to that spring, which is now closed with a cross on the door.

It turns out that the two structures that line the tunnel, used to provide light, are mosque-like structures, making this place a wonderful mixture of three religions.

My next step was to walk through Fontainhas' lanes, visiting a few art galleries where some of the best art was displayed. Some of the old houses use shells as windows instead of glasses because back then, glass was not available. It's so interesting to see these old world charm buildings. In fact, they look so amazing that I would want sea shell windows if I had the choice.

I also visited the oldest bakery in town, Confeitaria 31 De Janeiro, and was blown away by how amazing their baked goods are.

The bakery still uses the old stone clay oven, and they bake some amazing pastries and breads. I tried a french roll, and it reminded me of my childhood—before food companies started playing around with chemicals and additives. It was so fresh and delicious! The name 31 De Janeiro holds a significance in history: Rua 31 de Janeira (31st January Road) is named after the day when Portugal got independence from Spain on January 31, 1640 The monsoons have always been a part of my life, they are an integral part of the island life.

From a light drizzle to thunder shower, monsoons made the walk even more interesting and beautiful. I also learnt that the houses in Fontainhas still need to get painted after every monsoon, it was a rule laid out in the Portuguese time but is followed till date.

This keeps the beauty and vibrancy of this place in tact year after year. One of the historic houses that I came across had big well in front of it, though the well is not in function PAGE 90 |FOOD&HOSPITALITY

now, but the serenity and peace of the place is inexplainable. You can really spend some quiet time there breathing the natural and man made beauties together.

The Portuguese time was very much about simplicity and sharing with nature. There were no cars or motorbikes at that time, people lived off their land and traveled by foot or by boat. This meant that there were plenty of places where one could be alone with nature or with friends for hours on end!

If you're into art, then you've heard of Azulejo.

It's a Portuguese name for these beautiful hand-painted ceramic tiles, and they originated in the 15th century. They were brought to India when the Portuguese settled in Goa. Though back then these Azulejos were imported from Portugal, and there were no Goan artists to do it, the art died out. It was brought back by a man named Orlando De Norohna, who had a 5-year degree in commercial art from Goa college of arts. He went to Lisbon to get himself skilled with guitar and came back with Azulejos. Since then, the art has been fully revived and many students took interest in learning the same.

Today Goa is the only state in India where these tiles are made—and many tourists make an effort to see them for themselves once they arrive here! From name tiles to murals, each Azulejo tells a Goan story. If you want one for your home or office space… then Azulejos De Goa in Panjim is one of the best shops to hunt for these stunning handcrafted tiles!

My heritage walk ended at the St. Sebastian Chapel, a popular tourist attraction in Goa built in 1818. The church is dedicated to St. Sebastian and was originally part of the Inquisition Palace, which was destroyed by the

Portuguese during their occupation of Goa from 1510-1763. The chapel's striking crucifix originally stood in the Palace of Inquisition in Old Goa. In earlier days, when people were troubled with the disease of pests and plagues, they turned for help to St Sebastian who treated them through his mediation and miraculous interventions.

This whitewashed church has a striking crucifix which originally stood in the Palace of Inquisition in Old Goa. In the crucifix Christ’s eyes are opened. It’s a rather unusual sight to witness a crucifix with Christ’s head up and eyes open, it’s believed to be so in order to instil fear of god. The god is watching those who are troublemakers and they shall be punished for their sins. The Chapel also houses a statue of the Virgin Mary, two marquetry chests and three elaborately carved screens from a church in Diu, which once formed part of the colony of Goa. You may have lived in Goa for years and seen Fontainhas every now and then, but a visit in rains is just something you must experience.

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HOME CHEF OF THE MONTH

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F E A T U R E

SWEET BAKES BY AVIRA CARO BAKED WITH LOVE

By Rajesh Ghadge Images by Avira Caro

Avira Caro is a real prodigy and her culinary skills are exceptional.

She faces any challenge head-on and comes out as a winner in the end.

A science graduate with an inherent interest in arts, creativity, and culinary arts, Avira runs a successful business in cakemaking- in fact, she turned her passion into a profession!

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Avira, who does not like to call herself a businesswoman tells us “I am a very simple and dedicated housewife, carrying out all my duties and Mother, wife and a daughter in the family. I just followed my passion and quite when it turned into my profession, I am not aware, but frankly, I enjoy every moment of it,” she adds.

“Cakemaking comes to me naturally, I don't know how but right from a young age I had a passion to bake cakes,” says Avira, adding that she picked up these skills from her mother. “My mother is a real culinary queen and I have learnt a lot from her. Right from a young age, I was exposed to unusual baking skills. I used to watch my mother making cakes with the help of a pressure cooker- no oven, no expensive equipment- and made me realise that what one needs is the skill and passion to cook anything,” she added.

Soon after finishing her graduation, Avira’s life changed. “I got married soon after I completed my graduation and things changed.

I had a new family, was living in a new place and had new responsibilities but that did not change my love and passion for baking,” she said, adding that she started making cakes for her extended family. But by time things were settling down, a new member came into her family, her son, and she took a 4-year break.

“Soon after he became 4, I decided to follow my passion with new enthusiasm and I made new plans of turning my passion into my entrepreneurial journey.”

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Baking Cakes for Others Till now Avira was baking cakes for the family and extended family but now she has decided to take this to the next level. “The word was put across and I got my first order through my sister-in-law and there was no looking back since,” said Avira. “To date, I have baked more than 2000 cakes and around 5000 cupcakes and supplied them to customers from all parts of Goa”.

Avira tells us that she uses only superior quality ingredients for preparing her cakes. “I always use the finest quality flour, sugar and other ingredients for preparing my cakes, even the butter for making the cream is from Amul,” said Avira. She tells us her mindset when she begins work on a cake. . “Every time I bake a cake, I don’t think that I’m making it for a customer but instead, I keep in my mind that I am making it for my family so I keep the standards high, assure the purity and quality of ingredients and maintain maximum sanitation, making sure that the product is free from any sort of contaminations and deliver it fresh to the customer,” she added.

Chocolate Making Till now we knew Avira as a cakemaker but do you know that she also prepares fine chocolates? When I asked Avira about the same, she said, “For me, everything came as a challenge and I accepted it. Initially, I used to pack some chocolates as compliments from me along with the cakes to the customers, but one day someone asked me if I can provide chocolates in bulk quantity. It was a surprise for me but as she enjoyed my chocolates so much, she wanted to distribute them on Diwali.

The challenge was accepted and I made the first order of 1300 chocolates and it was a super hit.”

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Avira relays that the process of making chocolates is surely different but not as tedious as baking cakes and she really enjoys doing it. “I don’t make chocolate routinely but if someone asks, I never refuse,” said Avira. “I am more confident than ever before and I am now ready to face any challenges.”

Avira may have a long way to go but as far as I know her, I am sure she will reach greater heights in a very short span of time.

Meanwhile, if you want to give her a new challenge please do not hesitate, here are her contact details.

SWEET BAKES BY AVIRA CARO Margao - Goa. Mobile - +91 94238 84715 Instagram handle @sweet_bakes_by_avira_caro Facebook Handle https://www.facebook.com/SweetestBakes/

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VOCAL FOR GOACAL

PODER- GOA’S ALARM CLOCK!

By Armaan Malhotra Image by: Armaan Malhotra

A poder is as synonymous to Goa as are its beaches. The tourists might not know the importance of a poder’s role in the life of all locals, but we know what a poder means to us.

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His typical horn is almost like a morning alarm that brings with it the freshly baked breads and his honking in the evening is like a signal to get the evening tea rolling.

I see them hopping each lane of the colony and then standing for hours around the market corner, never missing a day. Last year when ‘Taukte’ swayed Goa, I remember how the first 3 days were almost disastrous. With power cuts that lasted more than 50-60 hours, all food deliveries closed and people being stuck at home all we saw was falling trees, lashing winds and thunderous rains. But then too my surprise, in between those fallen trees and walking against that lashing rain and wind, I saw our poder. The wind was so harsh that riding a cycle was almost impossible and even walking with his cycle seemed like a difficult task. But he was somehow managing it, still blowing his horn and bringing people their breads. Even during those strange conditions, he came every single day, fighting against the odds and being totally committed to his job.

For me, in its own way, this act was heroic. It moved me and compelled me to applaud his gesture. We as a family clapped for him as he made his way through our lane. It did not stop there, a few days went by but I could not get over his picture of balancing the cycle against the wind, making way through fallen trees and still delivering breads at people’s doorstep. I knew I had to speak to him, to thank him and to know his story, someday. Almost an year passed.

Just a few days ago when it was yet again raining heavily and I saw him coming and I just knew it was the day. I went down to speak to him. His name was Nagraj, a name that is a true testament of his hard work and sheer dedication.

Nagraj has been selling pois’ for 3 years now and sells about 500 pois’ in a day He starts early at 6 AM every day and works till 10 PM in the night. From selling to baking pois in a small bakery that he works for, his 16 hour long working day is full of hardships but he does everything with a smile and for him bringing food to people is his biggest happiness.

Looking at Nagraj and many other poders like him who work day night in hard conditions and yet bring to you the bread with a wide smile as if their only mission is to feed people and make their life comfortable, I feel our planet is a much better place because of people like him.

These are the real heroes of the society, often neglected but when you look deeper, you cannot ignore the value they add to our daily lives.

We might not be able to do anything for them in return, but then may be just asking their name, greeting them with a smile and thanking them could make their day. So next time you meet the Nagraj in your lane, just remember this.

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