COCKTAILS AND CUISINE WITH ADITI

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. 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.

P O P U L A R G O A N F O O D S T O R E L I S H D U R I N G M O N S O O N S I N G O A

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 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,

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!!