VOLUME 1 • ISSUE 5
Goa's First & Only Food & Hospitality Magazine
GOAN FOODIES XERO DEGREES FOR GEN X, Y AND Z! A chic, vibrant and typically Instagramworthy décor with a menu that pleases the younger generation, the moment you enter Xero Degrees
GOAN SPIRITS PAUL JOHN - TASTE GOA’S PREMIUM WHISKY Established back in the year 1996, hailing from the tropical shores of Goa, comes the Paul John single malts, a golden spirit of brilliance, from John Distilleries.
THE INCREDIBLE KITCHEN
JUNE 2022
GM SPEAKS MEET SAURABH KHANNA, THE MAN OF ALL SEASONS! When in Goa, Saurabh Khanna, the name, and the person needs no introduction. His extremely warm personality & social presence at most events in Goa
CHEF SPEAKS KIMBERLY PANDEY - FOLLOWING HER PASSION AND DREAMS This is a story of a young chef who started her journey into the food industry from the tender age of 4 and today she is a Chef at one of Goa’s top restaurant brands
THE GREEN GOODNESS JUICE If you want to start consuming green juice, this is a good place to start.
INDUSTRY BUZZ YOUR FOREVER PROMISE BEGINS AT GOA MARRIOTT RESORT AND SPA A beautiful evening of cocktails on the beach, or perhaps the exchanging of vows against a gorgeous sunset.
IN REVIEW GOA BAKING COMPANY- A GOOD BAKING COMPANY! From being just a hotel cake shop at Marriott Goa Resort & Spa, Goa Baking Company has come a long way
COVER STORY
GOA AS AN EMERGING WELLNESS DESTINATION
TABLE OF CONTENT
12 EDITORIAL
00
14 THE TEAM 16 INDUSTRY BUZZ GOA’S FIRST LUXURY BEACH RESORT FELICITATED GAVIN DIAS RECEIVES THE IHC HOSPITALITY INFLUENCER AWARD
16
00 26
26 TAVERNS OF GOA ASHOK BAR & RESTAURANT, PANJIM
30 COVER STORY GOA AS AN EMERGING WELLNESS DESTINATION
38 INCREDIBLE KITCHEN WHOLE WHEAT, JAGGERY & SESAME COOKIES
THE GREEN GOODNESS JUICE
00 30
40 GOAN FOODIES XERO DEGREES
44 STARTUP NOOK GET READY TO ADD SOME ‘CIRCA’ TO YOUR PLATES!
00
48 COCKTAILS AND
CUISINE WITH ADITI IS ‘HEALTHY’ DRINKING A REAL DEAL?
50 GM SPEAKS
40 PAGE 08 |FOOD&HOSPITALITY
44
00
MEET SAURABH KHANNA, THE MAN OF ALL SEASONS!
56 CHEF SPEAKS CHEF KIMBERLY PANDEY
60 FOOD & HEALTH YOGA FOR GUT HEALTH MAXIMISE THE BENEFITS OF YOGA WITH THESE DIET HACKS!
68 GOAN SPIRITS PAUL JOHN - TASTE GOA’S PREMIUM WHISKY
72 IN REVIEW BANYAN TREE- EXPERIENCE AUTHENTIC THAI CUISINE RIGHT HERE IN GOA!
50
14 56
GOA BAKING COMPANY- A GOOD BAKING COMPANY! A LAVISH DAYCATION EXPERIENCE- THE LEELA GOA
84 TRAVEL TALES DIVAR ISLAND - PARADISE UNEXPLORED
88 HOME CHEF OF THE MONTH CHOC-A-LOT, CHOCOLATE WITH LOVE AND HEALTH TOO!
92 VOCAL FOR GOACAL SUSHILA- WONDER WOMAN OF THE REAL WORLD!
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EDITORIAL
AS I WRITE MY COLUMN, IT'S INTERNATIONAL DAY OF YOGA. It has been celebrated annually on June 21 since 2015, following its inception in the United Nations General Assembly in 2014. Yoga is a physical, mental and spiritual practice which originated in India. The Indian Prime Minister, Narendra Modi, in his UN address in 2014, had suggested the date of June 21, as it is the longest day of the year in the Northern Hemisphere and shares a special significance in many parts of the world. Yoga is a representation of what we call the harmony of mind, body and soul. Yoga isn’t just a form of exercise, but a symbol of overall well-being. And to me wellness is not just about one day, it’s almost like a lifestyle mandate that we all must practice. I mean who enjoys being unwell or sick? And today, I see more and more people embracing a balanced lifestyle and taking care of their physical as well as mental wellness. In this issue of the magazine, we have tried and touched upon the aspects of wellness that are important to us as individuals and as a community at large. Something that makes me extremely happy is the fact that Goa is one of the most emerging wellness destinations in India. Yes, parallel to the presumed notion of Goa being a place for beaches, booze, bikinis and parties, there is a segment of travellers that find solace in the serene beaches of Goa, who come not to drink, but to detox, who come not to party and connect with strangers, but to disconnect from everything else and connect with nature & their inner self.
Our cover story this time is all about Goa as an epicentre of wellness. Discover some health benefits of yoga in our Food & Health Segment and try out some healthy recipes from the Incredible Kitchen. For our reviews section, we went all the way to Thailand this time, no I am kidding, but we went to the Banyan Tree at Taj Holiday Village Resort & Spa, and it was nothing less than visiting the streets of Bangkok for a heavenly Thai food experience. Control your temptation as you scroll through the pages of the Goa Baking Company review, I am sure that looking at those cakes, donuts and all, your taste buds will start to tingle. And if you are looking at taking a small yet luxurious break, the daycation at Leela just might be your thing. And did you know a little alcohol can actually help keep you well, read more about it in my column and say cheers to Paul John in our Goan Spirits. Meet Saurabh Khanna, the GM of the Park Hotel and make way for some woman power with Chef Kimberly Pandey from Fisherman’s Wharf sharing her story to Gargi Lotlikar, a biochemist by profession who makes amazing chocolates and Yachika Chopra, who drew inspiration from her late mother’s pickle recipe journals and decided to turn into a business. This month’s Vocal for Goacal is my personal favourite, yet another wonder woman who is a survivor and an inspiration to many women like her. The industry buzz will keep you buzzing with all the latest happenings, and I am sure you will enjoy reading this issue as much as we enjoyed creating it for you. Do let me know, will wait for your emails. Keep well!
ADITI MALHOTRA MANAGING EDITOR
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CONTACT US
THE TEAM Editor in Chief & Publisher Rajesh Ghadge rajesh@rajeshghadge.com
Managing Editor Aditi Malhotra aditi@foodandhospitality.org
Contributors Sunil Malhotra Kevin Pinto 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
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INDUSTRY BUZZ
GOA’S FIRST LUXURY BEACH RESORT FELICITATED By FNH TEAM Images: IHCL
On the occasion of the 35th Goa Statehood Day, Taj Fort Aguada Resort & Spa was felicitated for its outstanding contribution to the economic and social development of the tourism sector in the state at a celebratory event organized by the Department of Information & Publicity at Raj Bhavan, Dona Paula. Taj, India’s Strongest Brand across sectors, is the hallmark of Indian hospitality from the Indian Hotels Company (IHCL) with a legacy spanning over 118 years.
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The key accomplishments of the resort recognized include active involvement with the state authorities to achieve benchmark standards for tourism in Goa; establishing transformative growth over the years leading to greater profitability and market leadership; nurturing a culture of responsibility and care towards the planet with sustainable tourism practices; inclusive and collaborative approach towards helping improve the quality of life and giving back to the local communities. Speaking on the occasion, Mr. Vincent Ramos, Senior Vice President – IHCL, Goa said, “We are honored and humbled to have played a role in being of service to the state. IHCL has always been synonymous with Goa since its inception with the introduction of Taj Fort Aguada Resort & Spa and will continue to contribute to the development of the tourism industry in the state.
Under the recently announced Ahvaan 2025 – IHCL’s three-pronged strategy to grow profitably in the coming years, the local communities will share in the benefits of our presence with maximized local employment and new avenues for potential business opportunities.” Taj Fort Aguada Resort & Spa was the first luxury beach resort in the country to open its doors in 1974, to welcome the world to India’s sunshine state. It was the host hotel for the Commonwealth Heads of Government Meeting in 1983. Thus, IHCL became a pioneer in establishing Goa as a leisure destination on the international tourism map. With a footprint of 21 unique destinations and over 1500 rooms across a wide spectrum of brands, IHCL continues to define the changing landscape of tourism in Goa as the largest hospitality operator and leader in the tourism sector. *Brand Finance India 100 Report 2022
INDUSTRY BUZZ
IHCL CELEBRATES WORLD ENVIRONMENT DAY
The IHCL did it once again! After taking forward its journey towards a sustainable future last month they have conducted the plantation and distribution drive of 4000+ saplings across its various properties in Goa. On the occasion of the world environment day, the Indian Hotels Company (IHCL), one of Goa’s largest hospitality players has continued its journey towards sustainable social impact initiatives under the ESG framework “Paathya” based on this year’s theme “Only One Earth”. The company has distributed more than 4000 saplings in its various properties spread across the state of Goa. Speaking on the occasion of the world environment day Mr. Vincent Ramos, Senior vice president – of IHCL Goa spoke on the need for implementation of such an initiative. “It is crucial for each of us to work towards every aspect of the triple planetary emergency in order to maintain the balance with nature,” he said adding that IHCL’s social and business responsibility is in their DNA. “Under the Paathya initiative“, PAGE 18 |FOOD&HOSPITALITY
IHCL will continue to lead its journey towards sustainable practices in a pursuit to create excellence and benchmark in the tourism industry of Goa.” The IHCL has also undertaken the tangible measures under Paathya’s six key pillars, I.e. Environmental Stewardship, Social Responsibility, Excellence in Governance, Preserving Heritage, Value Chain Transformation, and Sustainable Growth and they have set the goal for a long-term and short-term basis to fulfill the same by 2030. Under the Paathya, IHCL will continue its journey towards creating a better tomorrow with multiple initiatives including Earth Check Certification, Waste Management, Green Footprint, EV Charging, Energy Conservation, Livelihood Impact, and Heritage. The term Paathya (पथ्य) has been derived from a Sanskrit term, inferring a path, that aims to lead positive change guided by IHCL’s core values of Trust of all stakeholders, Awareness around the needs of our ecosystem, and Joy at heart.
INDUSTRY BUZZ
GAVIN DIAS RECEIVES THE IHC HOSPITALITY INFLUENCER AWARD
Mr. Gavin Dias, General Manager (Hotels, Marketing & I.T) GTDC has received the IHC Hospitality Influencer Award on the International Hospitality Day for outstanding achievement in the field of Hospitality. The International Hospitality Council in association with the International Institute of Hotel Management organises this prestigious event annually and its main objectives are to Celebrate Hospitality, Promote Hospitality and Educate Hospitality. Mr Dias, has been recognised for his outstanding contribution in the field of Hospitality & the Institute has respectfully awarded him with the International Hospitality Council's
"Outstanding Hospitality Influencer" award on the occasion of the 7th International Hospitality Day, 2022. He is a seasoned hospitality professional, and has an illustrious career spanning over two decades with an exceptional network in the industry. He has worked at various properties spread across Europe, Middle East & India having exposure in both the leisure and business segment. He is an alumni of the Institute of Hotel Management Goa, Fellow Seoul National University, South Korea and currently pursuing his doctoral studies at NIMS University Jaipur.
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INDUSTRY BUZZ
YOUR FOREVER PROMISE BEGINS AT GOA MARRIOTT RESORT AND SPA By FNH TEAM Images: Marriott Goa
A beautiful evening of cocktails on the beach, or perhaps the exchanging of vows against a gorgeous sunset. Isn’t that the description of your dream wedding too? Centrally located in Panaji, the capital city of Goa, Goa Marriott Resort and Spa lets you choose the perfect stage for every ceremony and ritual, be it the intimacy of indoor halls or the magic that the sands, beach and a starry night sky can create. From sangeet to Mehendi, engagement, bachelorette, reception, cocktail parties to a beach wedding or traditional big fat wedding, they have got you covered. PAGE 20 |FOOD&HOSPITALITY
The sprawling beach, lush gardens and the luxurious pool deck, overlooking the mesmerizing horizon, truly makes it the jewel of Miramar, Goa. When two souls come together, so do two families. And its endeavour to make every special moment memorable for everyone involved. Their venues are designed to give these beautiful memories the perfect stage to unfold. Spread over 8 acres, Marriott’s indoor and outdoor convention spaces, banquet halls and ballroom will provide the perfect venue for any celebration of your choice, tailored to your needs.
From the moment you entrust them to make your special day come alive, their wedding specialists will be by your side crafting every experience to perfection. They ensure that you face no glitches with your communication, while their extensive list of wedding planners and vendors makes them your one-stop-shop. With 182 rooms and 8 suites specially designed with relaxing views of the bay and gardens, your guests will enjoy perfect peaceful moments amidst the revelry. The way to a happy guest's blessing is through their stomach. From the staunchest of vegetarians to the heartiest of meat lovers, their spread will have no stone (no plate) unturned to impress you and your guests. An off-course each of their delightful platter is as authentic as it can get. From relaxing hair spas, manicures, and pedicures to special facials, from styling the bride’s hair to perfection, to some beard and hair grooming for the groom, you’ll be at peace the whole time. While the sea flirts with your senses, throughout your stay, you’ll wonder if the whole experience wasn’t in fact specially crafted for you and your loved ones. The safety of guests is a top priority at Marriott and they take utmost care in maintaining social distancing and hygiene protocols are followed under Marriott’s Commitment to Clean initiative. Goa Marriott Resort and Spa is a one-stop beach destination, be it for a romantic weekend, a family getaway, a corporate meeting or a dream wedding. To speak to their Shaadi by Marriott Bonvoy event specialist, please call us on +91 832 246 3333, +91 9730032281 or visit www.goamarriottresort.com
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INDUSTRY BUZZ
GOA’S HOSPITALITY INDUSTRY IS BOOMING WITH 70% OCCUPANCY DURING OFF SEASON By FNH TEAM Images:Andrea Piacquadio
Giving it a very positive start at the beginning of the off-season in Goa, which begins in June, the stared hotels across the state have registered a whopping seventy percent occupancy rate which is the highest of all time for the non-peak season. Monsoon did not seem to have affected the tourism industry of Goa this time and hotels are showing a very positive trend in occupancy. Especially the stared hotels are doing exceptionally good with an occupancy rate of 70 to 80% at the beginning of the June month. PAGE 22 |FOOD&HOSPITALITY
Post pandemic scenario in this tiny state surprised everyone with the highest ever occupancy rates with the highest tariffs in the history of the hospitality industry in Goa. The room that was normally sold between 10 thousand to 15 thousand have shot up to 25 to 30 thousand per night but despite of the spike in tariff, the spirit of the vacationers did not dilute down. Goa did exceptionally well after the life came back to normal in the state following the lifting of all sorts of bans as the cases kept going
down and even the monsoon did not seems to have affected the hospitality sector. According to the reports, after receiving a very positive response in the month of June the prospects for the coming months look very bright. Normally the hotel booking rates go down below 50% percent during the offseason but this time trend appears to have changed as the footfalls have started increasing instead of the other way around. The stakeholder of the hospitality industry is feeling very positive about the future since this trend was nonexistent even during the prepandemic period. “The occupancy rate was never so good even during the pre-pandemic period,” said the GCCI president Ralph De Souza adding, that bookings have been very encouraging this time.
“Bookings have broken all the previous records and the 70% occupancy during the monsoon is very good.” According to Mr. Ralph, The summer hasn’t been over yet in northern parts of India and people still prefer to travel to Goa. “The offseason room tariff is probably encouraging the tourists to visit Goa. The other reason for Goa witnessing a rise in footfalls is because Southeast destinations – where Indian tourists are known to flock – are yet to fully open up for travelers.Goa was the only state that was opened up even during the covid time and after the Covid cases have gone down substantially, this tiny state has become the most preferred destination as other states in India have not yet opened their boundaries for the tourists.
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INDUSTRY BUZZ
MINISTRY OF CIVIL AVIATION CELEBRATES INTERNATIONAL YOGA DAY 2022 AT GWALIOR FORT By FNH TEAM Images:PTI
Union Minister of Civil Aviation, Jyotiraditya M Scindia inaugurated a massive demonstration of Yoga by more than 2000 people at the Gwalior Fort. The event was organised by the ministry of civil aviation on the international day of Yoga. As this year the International Day of Yoga falls under the “Azadi Ka Amrit Mahotsav”, the Ministry of Ayush has planned to observe the International Day of Yoga extensively at 75 of India’s iconic locations which will put ‘Brand India’ on the global map.
The theme for this year is “Yoga for Humanity” as it highlights the multiple benefits it gave in alleviating the sufferings during the peak of Covid-19 and emerged as a cause of bringing people across the globe closer by sheer compassion, kindness and togetherness at such a testing period. Myriad activities were taken up at these various events held all over to raise awareness amongst one and all.
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INDUSTRY BUZZ
TOURISTS ARE NOT TO PLAN THEIR STAY NEAR PANGONG LAKE WITHOUT PRIOR BOOKING, LADAKH TOURIST DEPARTMENT. By FNH TEAM Images:Wikimedia
It is no surprise for tourists from all parts of the country travel to Ladakh to beat the heat. Ladakh Tourist Department for the ease of travellers has issued an advisory for all travellers coming to Ladakh to make prior bookings, especially when visiting Pangong Lake, to avoid confusion, chaos and overcrowding. As per the advisory, those planning to travel to higher altitudes like Khardung La, Chang La PAGE 24 |FOOD&HOSPITALITY
Pangong Lake, Pensi La and Tso Moriri need 48 hours for acclimatisation before venturing higher up. Please make sure you make all proper bookings before going to Ladakh. These advisories are there to help you plan a pleasant stay in Ladakh. Pangong Lake as most travellers are aware is a very important site as 1/3 of the lakeside belongs to India while the remaining 2/3 lies with China, hence it is a very sensitive place.
TAVERNS OF GOA
IF YOU ARE GOOD AT SOMETHING, KEEP AT IT- ASHOK BAR & RESTAURANT, PANJIM
Aditi Malhotra Images by Armaan Malhotra
We all have come across people who believe in being a master of one trade rather than being a jack of all. Ashok Bar & Restaurant also falls in the same category. PAGE 26 |FOOD&HOSPITALITY
Nestled in the by lanes of Fontainhas, the Latin Quarter of Panjim, there is nothing striking about this place if you see it from the outside. Those just travelling by are most likely to miss it unless accompanied by a local who can enlighten them about this hidden gem. Given the current times, it's surprising that Ashok bar has no online presence or marketing strategy put in place and yet you are likely to find it packed with people during lunch and evening hours. It’s a typical no-frill place that is known for its authentic Goan food and cheap alcohol. As you enter the place, you see simply laid down tables and benches which gives you a feel of entering a little school or college canteen rather than a restaurant and bar. On one side, the walls are lined with pictures of famous actors and political personalities who have visited Ashok bar in the past and that further authenticate how well known this place is. On the other side,
you can see some alcohol bottles placed along showcasing what they keep. Coming to their speciality, Ashok is known for its Chicken Xacuti and keeping it very basic and simple, they haven’t tried to go overboard with their menu and focused on what they are good at and continue serving that. People hoard in numbers to eat the Xacuti day in and day out. And it's one of those places where you would find single men retiring after a long day at work, getting their drink fixed and eating a simple meal to return home happy. They would end up chatting with complete strangers or sometimes just enjoy a quiet drink on their own without a single word. It’s also a place where big political agendas are discussed amongst a group of colleagues or where gossip mongers sit and pass their time talking about anything under the sun. It’s a place where you would find random chatter and abrupt peals of laughter, a place that is another name of comfort to many in its own unique way.
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Some come to relax and some for a fun time, whatever may be the reason, Ashok Bar welcomes one and all with equal warmth. I remember when I went there for the first time, it just felt like coming to a known place, a place you have grown up with, a place that has a somewhat home-like feel where there are no pretensions, nothing artificial, just humbleness and purity.
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It has that kind of charm that makes you feel comfortable right from the word go. The chicken xacuti indeed was very good, served with a pao and a chilled beer on the side, it is one of the best examples of comfort food. If you haven’t been to Ashok Restaurant & Bar yet, a visit is highly recommended.
COVER STORY
COVER STORY
GOA AS AN EMERGING WELLNESS DESTINATION By Aditi Malhotra Images by Various Sources
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“Health is the biggest wealth. In today's times, where most people lead high-stress lives, owing to job expectations, residing in polluted environments, and being constantly absorbed in the rat race, it has become even more essential to take a pause and rejuvenate”, says Trupti Wesley, Resort Director, Cabo Sarai. Goa has always been perceived as a place of sun and sand, the sun-kissed beaches, booze, bikinis and at most churches and forts, but slowly, steadily, and surely it is emerging as the “new hub for wellness tourism.
Contrary to the travellers who come to Goa for fun and probably toxify their bodies with drinking and gastronomical indulgences, there is a set of audience who comes to Goa to completely rejuvenate their mind, body, and soul. They opt for detoxification and indulge in healthy activities like yoga, Ayurveda massages & therapies, nature treks etc. For instance, Cabo Serai provides an ideal getaway for those looking to take a break from a lifestyle of stress. Their sprawling retreat is perched on a hill by the azure waters of the Arabian Sea and nestled in lush native forest. Immersing yourself in nature is the most refreshing experience, allowing you to connect with yourself sans the stressors of everyday life. Activities at Cabo Serai, like forest bathing, nature walks, river swimming etc are curated to enable this process.
Wellness today has taken on an entirely new dimension, not only in our daily life but also as a means to travel. Wellness Tourism is the new way of exploring places, connecting with nature, taking a break from your daily chores, and giving your body a much-needed pause. In the usual grind of life, we do not realise how much damage we are causing our bodies, only when we reach an alarming stage is a time, we take some action. But there is a wave of change engulfing our Goan shores. There is a conscious effort of choosing vacations and even weekend breaks in a way where rather than overindulging in things, people want to take it easy and look for means to heal their bodies and relax their minds. While for some people, weekends continue to mean party time, many have taken the shift of using weekend getaways to detoxify their PAGE 31 |FOOD&HOSPITALITY
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bodies and mind. From yoga retreats to Ayurvedic therapies, and visiting resorts that have no WiFi or TVs, people are happily choosing social and physical detox. “The legend of wellness comes with a legacy – treasured wisdom of the past painstakingly preserved for the present. Wellness tourism is the journey into the infinite knowledge of our past to gift its glories for a better tomorrow, by embracing the best traditions of wellness and combining them with modern luxuries, serene destinations, nourishing cuisine and immersive experiences to craft a moment in time, when we are one with nature; where our soul is in a state of bliss; for our inner energy to rejuvenated and recharged”, says Anmol Ahluwalia, GM, Taj Holiday Village Resort & Spa, Goa India being the seat of Ayurveda, Goa is fast taking over as the destination for wellness. Goa naturally is an ideal platform to attain peace in its sublime beauty, the abundance of fresh air, organic food and diverse rustic accommodations to suit every budget. All these go a long way in the effectiveness of Ayurveda and Yoga. The naturally available requisites enhance the positive possibilities of the carefully curated wellness regimes. Goa is home to several retreats ensconced in the cozy nature, the breath-taking landscapes and serene scenic shorelines with an almost surrealistic feel of joy and peace. Ratheesh Nambiar and Shriram Kane Founded inner Living Ayurveda and resorts in the year 2020 with right expertise, vision and genuine thought to promote natural living, natural science, and most importantly to ensure every guest is taught to follow dina charya during their stay at Inner Living. They provide guest with opportunity to experience Ayurveda and various wellness PAGE 34 |FOOD&HOSPITALITY
retreats in most authentic form and also made it affordable for every one to experience. Ratheesh says, “most importantly we work on lifestyle improvisation to ensure lifestyle disorders which are most common amongst the youth today, are rectified. We offer specialized Ayurveda treatment for various ailment-based diseases, beauty care and old age health issues. At inner living Ayurveda and Yoga retreat, Mandrem, Goa, we offer an experience of peaceful stay which is surrounded by nature, healing with Ayurveda, yoga and other natural treatments, eating natural & organic food, connecting with local culture, and a perfect abode to meet “The Inner You”. Anmol also shares the same sentiment and adds, “Today there is a growing need for wellness retreats that offer holistic healing of the body, mind and soul coupled with centuries of sensory experiences. At Taj North Goa we have natured the infinite wealth of nature, uncovered the abundance of knowledge seeped in heritage with traditions reinvented to revive the spirit through a host of immersive experiences. At our serene locations, we have curated experiences derived from their very roots, intrinsic to the local cultures, steeped in tradition and truly life-changing. With the quintessential Taj hospitality, we recreate transformative experiences as we invite guests to join us on a wellness sojourn and discover the art of serenity through these multi-sensory moments. Amidst tranquil environs, under the expert guidance, savour life’s simple pleasures that evoke intense emotion; awaken hidden passions and conjure magical memories.” This conscious need has led to the emergence of nature, Ayurveda & Yoga retreats and even the health-based cafes. The trend has seen so much upward growth that even the biggest &
most luxurious hotels have taken notice and added spas, yoga classes and other therapies to their offerings and now fun and wellness go hand in hand. Agreeing with this fact, Trupti says, “Over the years we have seen a huge shift in the choices made by travellers. The focus is more on wellbeing, eco-conscious living, and experiential travel. This shift is extremely encouraging and provides an impetus for more hospitality businesses to adopt and expand in the wellness sector. And this urge for wellness is not restricted to travellers visiting wellness resorts or retreats, even at a micro level, it's an emerging trend. Throwing more light on the same, Nelson Paes, MMA fighter and owner of Nelson Paes Fitness Studio adds, “today there is a rising demand for personal trainers and yoga teachers whose services people avail of even on a vacation of 4 days. The trainers visit clients at their hotels or villas and ensure that their fitness regime remains intact while holidaying too. It is a good thing to see people taking their health & fitness so seriously that they consciously take out time for exercising during their travel.” Trekking, Kayaking, Cycling Tours etc. also indicate the rise of such nature and wellnessloving tourists, and it indeed is a welcome change. We can easily say that yes there is a Goa beyond beaches, bikinis, and booze that people are taking notice of, and it could serve these wellness stakeholders of the tourism business well. Goa is ready to provide you with a comforting experience of being put through an exhilarating feeling of wellness in the land of sunshine and beaches, and now your most coveted destination for wellness and good health.
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If you are also planning for a wellness vacation in Goa, here are our top picks: Cabo Serai, Cabo De Rama Built on the grounds of sustainability and embracing the philosophy of barefoot luxury, the charming cottages and tents at Cabo Serai allow guests to explore the outdoors, whilst generously offering all the modern comforts of luxurious accommodation. All are ocean-facing whilst being nestled in the privacy of their flourishing forest. Taj Holiday Village Resort & Spa, Candolim Taj Holiday Village Resort & Spa, is one of the finest luxury resorts in Goa. With the beach on the side and cocooned in dense foliage, their 142 terracotta-roof suites and villas in Goa deliver contemporary luxury in the midst of nature at her most glorious. The resort’s al fresco offerings are as captivating as its stately accommodation. You can savour a three-course Thai lunch at Banyan Tree – one of Goa’s top-rated Southeast Asian restaurants – after a drink and aperitif at the sunken bar and pool. A workout at the fitness centre, a round of tennis or water sports can be topped off with a hedonist massage or facial at their award-winning Jiva Spa. The resort welcomes you to their beach resort in North Goa to unwind and revel in a captivating Goan paradise.
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Inner Living, Mandrem Inner living, nestled amidst beautiful, lush landscapes and in the heart of nature, stunning open fields, serene surroundings overlooking mountains, makes it a perfect abode for relaxation and rejuvenation. They offer traditional Ayurveda treatment, yoga classes with 15 cosy exotic cottages, a Yogashala, a restaurant, and an Ayurveda product shop. It’s tagged as one of the best affordable Ayurveda and Panchakarma treatment destinations coupled with yoga and meditation in Goa. Goa Marriott Resort & Spa, Miramar Discover five-star hotel amenities in a beautiful beach setting at Goa Marriott Resort & Spa. Situated on the edge of Miramar Beach, with picturesque views of the Arabian Sea and Mandovi River, this luxury hotel blends relaxing resort services with award-winning hospitality. Settle into well-appointed rooms and suites with sweeping views of the bay or the hotel gardens. Taste the flavours of Goa and the world at their restaurants and bars, including a swim-up bar in their outdoor pool. Treat yourself to pampering at their spa or take a yoga class at their 24-hour fitness centre or simply relax in a hammock. Whether visiting for work or enjoying a quiet beach getaway, Goa Marriott Resort & Spa is the ultimate choice.
INCREDIBLE KITCHEN
WHOLE WHEAT, JAGGERY & SESAME COOKIES
5 servings
30 minutes
By Ekant Jain
When you have health on your mind and yet wanna indulge in something sweet and delicious, these cookies made of wheat, sesame seeds and jaggery are just perfect.
Ingredients
1. Powdered the jaggery and add it little by little to the creamed butter. To that butter + jaggery
1. SR Ingredients Quantity
mixture, start adding the milk into it. (Milk should
2. Butter(Unsalted)/Margarine 100gms
be cold). Gradually add all the milk, keep creaming
3. Jaggery 110gms
and the mixture will look fluffy and homogenous.
4. Milk/Coconut Milk 25 ml 5. Glucose Liquid(optional) 5ml 6. Whole Wheat Flour 210gms 7. Baking Powder 2gms (2 pinches) 8. Custard Powder 5gms 9. Sesame Seeds 5 + 10gms 10. Whole Wheat Flour for Dusting 10gms
Method 1. Cookies can be made at home using a hand blender or the creaming and mixing can be done on a stone table top. So, let’s follow the basic creaming method today which can be done on the kitchen countertop. 2. Place butter on the tabletop and start creaming it with the palm of your hand in a circular motion.
2. Melt the liquid glucose a bit and add it to the butter + jaggery + milk mix. 3. Separately mix baking powder, custard powder, and sesame seeds(5gms) in the whole wheat flour. 4. Now fold the flour mixture into the butter + jaggery, little at a time. 5. When all of the flour mixture is added to the butter mix, it will be formed into a soft dough. 6. Keep the dough in the fridge so that it firms up a bit. (up to 10minutes) 7. Now dust the tabletop with a little flour and roll out the dough to about 3 mm thickness. Spread the sesame seeds on the top and press gently with the rolling pin. 8. Now cut the cookies using a round or any shape cutter. Bake at 160 degrees Celsius in a preheated oven for 15-18 minutes. Cookies can be preserved
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in tin or glass jars.
INCREDIBLE KITCHEN
THE GREEN GOODNESS JUICE
1 servings
10 minutes
By Sunil Malhotra
If you want to start consuming green juice, this is a good place to start. Considering cucumbers and celery are packed with water, they are perfect for juicing. As for the green apple and pear, it adds plenty of natural; sweetness and a fruity flavour to the juice. This juice helps you stay hydrated even in monsoons when your overall water intake reduces a bit.
Ingredients
Method
3 stalks of celery
Blend these together, and either drink immediately or
1/2 large cucumber, cut into
chill for an hour in the fridge and drink. Do not store it
pieces
for long hours. It needs to had fresh.
1 medium green apple, cut into small pieces 1 medium pear, cut into small pieces
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GOAN FOODIES
XERO DEGREES FOR GEN X, Y AND Z!
Armaan Malhotra Images by Armaan Malhotra
A chic, vibrant and typically Instagram-worthy décor with a menu that pleases the younger generation, the moment you enter Xero Degrees you know that it is one hot spot for the youngsters of today, the gen X. PAGE 40 |FOOD&HOSPITALITY
The youthful vibe of Xero Degrees reflects in each of its elements. From the walls that adorn quirky quotes to its vibrant seating indoor and the big logo that you can sit under and get a picture for your gram, the vibe of Xero Degrees breathes cheerfulness. The menu is also designed keeping the youth in mind and thus you would find a good range of pizzas, burgers, fries, juices, mocktails, freak shakes and more. In fact, Xero Degrees is particularly known for its fries and shakes making it a favourite for everyone. Xero Degrees is located in St.Inez, Panjim. It’s on the third floor and offers both outdoor and indoor seating, the outdoor seating in the balcony area offers unobstructed views of green fields and you can feel the gentle breeze caressing your soul. The huge island bar inside is one of the highlights and you can see many people behind the bar shaking up mocktails and freak shakes one after the other. The presentation of food, especially the mocktails and shakes is another reason for you to visit, there is no one who does it like Xero Degrees. From tall beakers to jars, the glassware at Xero Degrees is unusual and strikes a chord with you instantly. In fact, they let you take away some of these beakers and jars too, now that is quite cool, isn’t it. The food menu is as quirky as it can get, for instance, the names of their sliders are based on popular television series like Money Heist, Game of Thrones, Sacred Games, Indiana Jones etc. Money Heist sliders are something that I highly recommend, they were really delicious. Chicken Strips were another winner of a dish, crispy from the outside and tender juicy chicken on the inside, it made for a perfect snack.
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As mentioned earlier, fries in a jar and pizza in a jar are something people crave at Xero Degrees. They have varieties like Tandoori Fries, Pizza Fries, Mushroom Fries, Peri-Peri Cheesy Fries and More. I tried the Tandoori and Pizza Fries and loved them both. A word of caution here, they are pretty loaded and heavy, so order accordingly. One portion can be easily shared between 2-3 people. As for me, we were a family of 4 and one portion of sliders and 2 fries served us just right. We had also ordered a portion of chicken dimsums, but they were disappointing, I am sure by now they would have taken care of it. To finish the meal, we ordered their classic shakes in chocolate and strawberry, and both were delicious to the core. I mean it was really something I can go back again and again for. The prices are affordable too and I think it's just a perfect place for teenagers, collegegoers and youngsters in the job to hang out with their friends, eat great food and not burn a hole in their pocket. Parents with young kids should definitely visit this place, the kids will love it, and for all the uncles and aunties who are young at heart, Xero Degrees is the place for you.
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STARTUP NOOK
Aditi Malhotra Images by Circa
GET READY TO ADD SOME ‘CIRCA’ TO YOUR PLATES! PAGE 44 |FOOD&HOSPITALITY
In most Indian households, a meal is almost incomplete without pickles. I am sure, we all have memories of our grandmothers preparing pickles sitting in the verandas or terraces, from sun-drying the chillies and mangoes to fermenting them for days, how we used to enjoy the entire process and also wait eagerly for the pickles to get done.
But now as more and more women work outside the home, they don’t have time for preparing pickles in the traditional way and the commercial pickles are no match for that homely authentic taste of pickles. But thank god for brands like CIRCA that are now making homemade pickles available for everyone to relish. With homemade pickles, one of the best parts is authentic recipes unique to each maker and no use of preservatives since most homemade pickles are made in small batches. A wordplay on ‘sirka’ the Hindi name for vinegar & the English loanword ‘circa’ referring to ancient dates, the brand drew inspiration for their name and use natural vinegar in their pickles to enhance their flavour and keep them preservative free with a long shelf life. Circa Pickles & Condiments is a brainchild of Yachika Chopra, who drew inspiration from her late mother’s (Poonam Chopra) recipe journals and decided to showcase them for others to relish. Yachika grew up in Bareilly and spent her childhood playing in ‘aangans’ adorned with many martabans filled with delicious pickles. As she grew she developed her palate travelling the world but something was always missing. The idea of circa pickles struck her when one day she opened up a jar of pickle made by her mother and she was instantly transported back to her childhood. She was astonished to realise that the pickle tasted just the way it used to 30 years ago. It was as if the family recipes had made time stand still. And there was no turning back for Yachika from that point. Circa today offers pickles & condiments that are made using traditional family recipes that have been perfected for over three generations.
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Driven by an all-female production team, all their products are made without preservatives and are 100% natural because the acidity of the vinegar used prevents any spoilage and lends a nice tangy flavour at the same time. Their vision led them to develop a line of products that are unique in their flavour profile. They don’t use the same run-off-themill traditional pickling spices found in massproduced commercial brands of pickles. Their company is 100% vegetarian and all their raw materials are sustainably sourced. It is their mission to purchase raw materials from other small businesses and support them. All production is carefully timed to reduce
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carbon emissions and bring you only the freshest ingredients. All their pickles are made using the highest quality ingredients and are free of any colours, additives, chemicals or preservatives & made in cold-pressed oils ensuring you a great taste each time without any concerns. So grab your bottles of pickles now from www.eatcirca.com or Whatsapp at 8261885443 to place your orders. You can also connect with them via social media Instagram: @circapickles Facebook: @circapickles
COCKTAILS AND CUISINE WITH ADITI
IS ‘HEALTHY’ DRINKING A REAL DEAL? By Aditi Malhotra Stock Images
Have you been part of the current rage of ‘healthy’ cocktails and drinks? Mixologists and bartenders across the globe have started this trend wherein they are reducing the use of sugar syrups, fruit crushes, preservatives etc to retain the original goodness of alcohol and rather use fresh ingredients to make cocktails. We all know that alcohol has a high sugar content and by adding more sugar and
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preservatives to it, the drinks become even more unhealthy. Keeping this aside, what about alcohol otherwise, is it healthy? Here's the real deal: Alcohol is only healthy in small amounts -- about one drink for women a day (150 ml of wine, 350 ml of beer, or 45 ml of liquor) and two for men. After that, the benefits get hazier and the risks increase.
Drinking moderately reduces your risk of heart attacks, strokes, and hardened arteries by 25 to 40% if you're in good physical shape. Small amounts of alcohol may contribute to raising HDL ("good") cholesterol levels. Heavy drinking, on the other hand, increases your risk of heart disease. Exercise is far more likely to benefit moderate drinkers than non-drinkers, and it may even have more health benefits than not drinking. Conversely, the more active you are, the more likely you are to drink occasionally. Scientists don't know exactly where this link comes from. Moderate drinkers are less likely to develop kidney stones: beer drinkers are 41% less likely, wine drinkers 33%. There may be some explanation for this, including the fact that alcohol, like caffeine from coffee and tea, makes you pee more frequently, which helps remove stones. However, you can get dehydrated if you drink too much, increasing your risk of kidney stones as well as other health problems. It's possible to minimize your risk for Alzheimer's disease by having a drink or two every few weeks. Wine is one of the 10 "brainhealthy" food groups included in the MIND diet, which is designed to lower your risk of the disease. Also, it lowers your risk for stroke and heart disease -- two conditions that can exacerbate Alzheimer's symptoms. It may be beneficial to drink a cocktail or a glass of wine with dinner to reduce your risk of developing type 2 diabetes. A drink or two may aid your body in managing high blood sugar levels in a healthy way, but scientists aren't sure why. It’s a universal fact that an intimate relationship helps you cope with stress, and alcohol may help move things along.
An experiment showed that women who drank one or two glasses of red wine daily had higher levels of desire, arousal, and sexual satisfaction. In addition, drinking can boost testosterone levels, increasing male libido, which makes both women and men more frisky, but drinking too much makes men lose their desire and the ability to have sex. So overall, we can conclude that alcohol under moderate limits does have many health benefits and the very same alcohol can devastate your health if consumed in higher amounts. So be mindful when drinking and make sure, you remain within moderate limits.
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GM SPEAKS
SAURABH KHANNA
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GM SPEAKS
MEET SAURABH KHANNA, THE MAN OF ALL SEASONS! Aditi Malhotra Images by Saurabh Khanna
When in Goa, Saurabh Khanna, the name, and the person needs no introduction. His extremely warm personality & social presence at most events in Goa, and his love for sports & physical fitness have all made him a part of the larger circle and most people know him. On a professional front, he is the GM of The Park Hotel and a very popular one indeed. But let’s try and know the man a little more, so here is Saurabh Khanna unfiltered.
Tell us something about your early days. I was born in Muzaffarpur which is a town famous for lychees. After a few years there I moved out to study in Nainital and Delhi. Being in a hostel, I was very active in sports and that probably led me to be a little disciplined in life too!! I was always an all-rounder doing well in both academics and sports. How did you choose hospitality as a line, was it intentional or happened by chance? Since my childhood, I wanted to be an Air Force Pilot. However, destiny had some other plans as I didn’t receive my SSC interview letter on time and missed the interview date. Coincidentally the Hotel Management exam was also on the same date for which I had appeared as one of my senior friends was doing hotel management. When I got through the choice of my institute – IHM Mumbai, I decided to join the course.
How has living in Goa been for you, was it easy or did you face any challenges initially? Goa has been very good to me. When I moved here a senior hotelier had advised me that the first 2 years in Goa are going to be very difficult but once you complete 2 seasons then you wouldn’t like to move out of Goa and that’s exactly what has happened. It was initially more difficult for the family as we had moved with a 6-month-old baby but once the family settled down this has been home. What do you think is your greatest strength and your biggest weakness? I feel my greatest strength is my ability to stay calm and composed most times and sometimes even smile when things are difficult. My biggest weakness might be that I trust people a lot and sometimes I get taken for granted due to that. PAGE 51 |FOOD&HOSPITALITY
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As a team leader, how do you cope with bad business days and keep your team motivated? I play a lot of sports and follow those principles in my work and personal life too. There will be bad days, but you cannot let them affect your life. Sometimes people will make mistakes and sometimes situations may be against a person but as a leader, it is our responsibility to nurture them by focusing on the good and sieving the bad. And the next day always must start as a new day. What are the key USPs of The Park as a hotel and how have you nurtured them? Our location and the chic contemporary design are our key USPs. Being right on the beach we have a stunning view of the sea and the sunset. Also being a small boutique property the level of personalization that we can offer and create is far higher compared to
a huge resort. How do you think Goa’s tourism business is different from other parts of the country? Goa is one top tourist destinations in India. Its culture, beaches, the old architecture etc. make it a great place to explore. It was always known for its nightlife and now with the variety of restaurants that have opened, it has also become the culinary capital of India. The casinos also help in bringing a section of the tourists here. Which other hotels apart from The Park do you personally appreciate? I often go out for a staycation with my family, and I like a lot of hotels in Goa. There are some great branded hotels and some outstanding stand-alone properties in Goa which have helped make Goa the tourist spot it is.
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What events/activities are you planning for the season to keep The Park always buzzing with people? The Park Hotels has always been known for its events and activities and we strive to offer our guests some good entertainment. We do have live music on most days of the week and a DJ on weekends. Our Sunday Brunch is very popular with the locals and the live singing, the ambience, beach views and food and drinks along with the pool make it a perfect day out for the family.
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How much do you think social media and influencers help in spreading the word for businesses these days? Social media has become one of the most important pillars of marketing these days and is very necessary for all businesses. The right influencers can help in enhancing the brand value of a product/place and it is important for the business to ensure that they prove authenticity to the buzz. Where do you see yourself 5 years from now? I hope to have a bigger role in managing a cluster of hotels and a larger team.
CHEF SPEAKS
CHEF KIMBERLY PANDEY
Chef Kimberly Pandey is a Young Goan Chef Fisherman’s Wharf, Goa
By Rajesh Ghadge Cover Pic by: Rajesh Ghadge PAGE 56 |FOOD&HOSPITALITY
FOLLOWING HER PASSION AND DREAMS
This is a story of a young chef who started her journey into the food industry from the tender age of 4 and today she is a Chef at one of Goa’s top restaurant brands - Fisherman’s Wharf - where she prepares Goan cuisine.
This is a very interesting and inspiring story for all those who believed in their dreams and the path they chose. Normally we cover all the Executive Chefs in this section but for the first time we have decided to introduce you with chef Kimberly Pandey. The Beginning of the Journey Kimberly tells us “I was introduced to the industry kitchen from the age of 4 as I was always traveling with my dad, also a chef, and that created a fascination about being a chef from a very young age” says Kimberly adding that she even made a chef costume when she was just four. “I always saw my father in a Chef’s uniform and as a young chef, I remember running around the kitchen checking what’s happening. Most of the senior chefs at the Holiday Inn and Fisherman’s Wharf knew me!” “I developed an interest towards what ingredients were being used in the kitchen and what was baking in the bakery,” said Kimberly, adding that she also watched her mom cook, tasting the raw ingredients and see what she is making. “According to me, as a homemaker, all the moms have their own style of cooking and each household has a very special outlook towards the food. So, I must say that I have incredible influences around me from both my parents.” Although she has been fascinated and influenced from her parents, Kimberly has her own interests also in the culinary field. “For me it's always been about discovery: I love testing new things and discovering new foods and I went with flow,” she said. Entry Into the Food Processing Industry Kimberly’s father, Chef Ranjeet Pandey, is a Director food production with Holiday inn while her mother is a homemaker and doctor.
Kimberly went into the science stream after her SSC and then she continued her graduation at IHM (Institute of Hotel Management) in Porvorim. “After finishing my graduation from IHM, I joined Taj for 5 months as an intern and then joined the Holiday Inn as a management trainee and that was the time I became sure that this is the field in which I want to make my career,” said Kimberly adding that she is very grateful that she did science. “According to me, food processing is all about science: if you break down cooking, it's all about science, it’s chemistry, it's biology and it's also physics.” Currently Kimberly is working at Fisherman’s Wharf, Mobor, as a Goan Chef handling the Goan cuisine. “I tried to be as authentic as possible. I learn from the Goan chefs who have worked across the globe and brought home their stories, their ingredients and their recipes,” she said adding that learning with them she understood how masalas work for the curries. “I love working with seafood and I thoroughly enjoy that. I love the smell, the texture and taste of different seafood. According to me, each fish has a different taste and different texture to offer.” The Challenges Kimberly believes that the food industry is very challenging. It's different from the corporate industry where we do jobs stuck at a desk, and in fact it is a very physical, skilled and intense industry. “You have to put in a lot of effort and some problems are very usual like working for long hours, putting in lots of hard, physical work. This industry is very much male-centric and a male- dominated industry and when a female chef tries to make her identity, she has to make extra effort. There are some extra hours and extra strength that you need to put in. There is a lot of pressure that you go through but it is definitely worth it, because PAGE 57 |FOOD&HOSPITALITY
when you come out each day the satisfaction of the little achievements are immense,” she said. Customer Reviews Kimberly tells us how she’s come across a lot of people who come to try the Goan cuisine at Fisherman’s Wharf. “Let me tell you that I have seen them pleasantly satisfied,” she said adding that the “masalas that we make here are so different from outside Goa and within the state we have so many different kinds of masalas, so many different kind of flavours and at our restaurant we try to strike that perfect balance between all the different cultures that we have here in Goa and definitely there is huge, positive feedback from the guests saying that they loved every bite of it,” she said. The Criticism “Coming to the criticism that I face in my dayto-day work is from my dad,” said Kimberly adding that her dad tells her about maintaining the quality, “I love that positive criticism because quality comes above anything else and it does not matter how long you take and I like that about him. He keeps telling me that every meal that I put out has to be my best meal. The criticism also helps me in improving myself and I know what to do and what not to do: it also keeps that inquisitiveness alive in you.” The Signature Dish Kimberly shares with us her signature dish which is Pomfret Recheado Masala. “As I said, I love to work with seafood and my specialty is Pomfret Rashad Masala that we serve with fresh Goan Poyee (Goan wholegrain bread) and Goan salad and I consider that as my signature dish,” she said adding that the Pomfret fish is grilled with the Reshad masala stuffed inside. “That is the authentic way of doing but some guests prefer it to be cut into PAGE 58 |FOOD&HOSPITALITY
little pieces and deep fried, but authentic Pomfret Reshad is stuffed fish with the masala.” The Baking Kimberly was also into baking for a short period of time. “The experience there was wonderful, but I have been baking at home for a long time since for me it’s basically free therapy. The chef’s life is very fast-paced and baking slows you down for some time. I made Pasta de Nata, a Portuguese custard tart, and posted on social media which went viral in no time. It was made with a traditional manner with laminated pastry. I spent the entire night doing it and it turned out amazing. You can call that my signature dish when it comes to baking,” said Kimberly. Nurturing the Hobby Besides being a chef, Kimberly is also an artist. “I love painting and I keep painting food related stuff on the canvas. I am very passionate about the same. The painting gives me lot of satisfaction and I do it in my metime,” she said. The Way Ahead Kimberly has plans to keep learning a lot from this industry and when she feels that she has nothing more to learn she want to enter into the entrepreneurial sphere by establishing her own brand. “For me, working with my father has been a very challenging task but at the same time I also developed strong focus and vision,” she said adding that she has a neversay-die attitude and she never compromises with her duties. “In this industry, efforts are taken for granted. While this industry is quite competitive and labour-intensive, there is a lot of effort and love that goes on behind the scenes, which people don’t realise. Working hours are long and chefs tend to put their whole soul into each meal they cook and
I would want that eventually the world sees that and appreciate it.” Kimberly thinks that the younger generation who come into this industry are defiantly very passionate. “They come into the industry because they are passionate, because they are willing to put in the work hours and I would like to tell them that hold on to your passion, do your best, and each meal should be the most incredible thing that you’re going to serve. Put all your love and hard work into it. If this is your dream, go ahead, chase it and achieve it and take yourself up there,” she concluded with that.
Kimberly's Passion From Her Childhood PAGE 59 |FOOD&HOSPITALITY
FOOD & HEALTH
Photo Credits - Cliff Booth
YOGA FOR GUT HEALTH By Sunil Malhotra Stock Images
We all know that Yoga is extremely beneficial for our mind, body and soul. Yoga helps keep the mind calm, and stomach active for better digestion, detoxifying and rejuvenating the gut to perform at its best. Not only identifying good healthy foods but the incorporation of Yoga into your fitness routine goes a long way to have a good, positive effect on your digestion and gut health.
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Your gut or gastrointestinal system is a complex and interconnected mesh of organs like the mouth, oesophagus, pancreas, stomach, gallbladder, liver, colon rectum and small intestines. Yoga targets your entire system to ensure good gut health. This Yoga Day, we give you some Yoga Asanas to detoxify and rejuvenate your gut to perform for your overall good health.
1. Uttanasana: This yoga asana not only stretches the calves, hamstring and hips but also lends strength to your thighs and knees. It calms the brain and relieves it of headaches and even insomnia. It helps de-stress you and releases signs of mild depression as it reduces fatigue and anxiety. It greatly improves your digestion while helping relieve the symptoms of menopause.
3. Chakravakasana This asana specifically targets the abdominals and spine which involves moving the spine from a rounded position to an arched position. This asana supports your back and eases the pain.it helps you maintain a healthy spine and helps you in long hours of work n front of a computer. It virtually helps you keep a good posture and is a great stress reliever.
2. Ustrasana This asana considerably strengthens your back and shoulders while opening up your hips and stretching your deep hip flexors. The expansion of the abdominal region helps in improving digestion and elimination while also expanding the chest and being beneficial in the respiratory process. Ustrasana noticeably reduces fat on the thighs, improves your body posture, relieves your back pain and helps loosen up your vertebrae.
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4. Vajrasana It is instrumental in keeping the mind stable and calm, curing digestive acidity, and gas formation relieving knee pain and strengthening thigh muscles while easing back pain. It helps with urinary problems and helps strengthen the sexual organs.
5. Trikonasana Trikonasana is an amazing exercise it greatly improves the flexibility in your pelvic and spine region. It helps you gain balance and strength too. As this asana involves the whole body, the benefits accruing are immense like treating neck sprain to simulating your blood flow, improving your digestive system, the flexibility of your spine, alignment of your shoulders, strengthening your ankles and palms, destressing you and relieves gastritis, acidity, flatulence and your indigestion.
Regularly bringing yoga into your fitness regime and monitoring the quantity and quality of your food intake will certainly help you maintain good gut health.
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FOOD & HEALTH
Photo Credits - Gustavo Fring
MAXIMISE THE BENEFITS OF YOGA WITH THESE DIET HACKS! By Sunil Malhotra Stock Images
If you want to boost and maintain your digestive power, follow a yogic diet to be at your healthiest best. Having some supreme quality foods and regular yogic practice in no way guarantees great digestion rather even equally or more important is the way you eat. Even if you are not a yogi you will soon find out that these daily practices will light up your digestive fires or Agni. PAGE 64 |FOOD&HOSPITALITY
The inherent strength of your Agni helps determine your ability to digest the kind of foods. The lower the intensity of your Agni, the lower the power of your digestion which due to the impaired digestion leads to a manifestation of a multitude of diseases. For religiously treading the path of yoga you need a healthy body which you can achieve by following these practices:
1. Scrape your tongue Soon after brushing your teeth each morning scrape well your tongue to remove the overnight accumulated toxins from your tongue. Each area of your tongue relates to a different organ. Scraping your tongue gently massages each organ thus stimulating the digestive system before you are ready for breakfast.
3. Drink a cup of Hot water before breakfast: An important ritual to follow before breakfast is sipping a glass of hot water to rekindle the low Agni and also to help move your bowels and flush out the toxins.
2. Eat a warm, oily, creamy or oleaginous breakfast Agni being naturally low in the morning you need to take a warm and moist breakfast like oatmeals for example or a toast nicely covered with almond butter or even ghee for those who can take it as these level out the dryness of the toast.
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4. Have your meals at a fixed time every day The digestive system appreciates a routine like having your meals at the same time every day. This leads to the body expecting food at those regular times and strives to get its digestive juices ready for the impending action. Going to sleep and waking up at the same time each day helps regulate your eating habits.
5. Make lunch your biggest meal Surprised? Wasn’t that supposed to be breakfast? No, as the Agni at noon time is in sync with the Sun and both burn brightly at noon time. Have your biggest meal at lunchtime and eat even healthy to digest foods such as proteins or salads helped in proper digestion by the Agni within you which is at a high this time of the day.
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6. Before breakfast and lunch have some Ginger: Ginger as we all are aware is a great appetiser. Ginger is super stimulated for your digestive fire. Simply marinate thin slices of ginger in some squeezed lemon juice with some Himalayan salt to add taste and just have a few both before breakfast and lunch. 7. Drink a lassi after lunch: Although yoghurt itself is heavy when churned with water and made into a lassi the yoghurt very easily assimilates itself and blended with some cumin makes for a real good digestive drink. You refrigerate the lassi before lunch then taste it out and bring it to room temperature and consume it after eating. There are numerous benefits of Yoga but to enhance
the
same
you
have
to
be
very
cautious of your diet and adhere to it to gain maximum and favourable results.
GOAN SPIRITS
PAUL JOHN TASTE GOA’S PREMIUM WHISKY By FNH TEAM Images by Paul John
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Established back in the year 1996, hailing from the tropical shores of Goa, comes the Paul John single malts, a golden spirit of brilliance, from John Distilleries. Today, within less than a decade John Distilleries grew to be one of the top most spirit company not just in India but across the globe. Presently, under the leadership of Mr. Paul P John, the company own a healthy portfolio of brands in various categories inclusive of Whiskies, Brandy and Wines. Apparently, Paul John has won over 280 international acclaimed awards. Paul John Indian Single Malts uses carefully picked indigenous ingredients which includes barley, water and yeast - which combine create a radiance of various kinds. For the whiskey to mature with perfection, Goa’s tropical clime offers the perfect temperature and ambiance. The Paul John Indian Single Malts are made from the thoroughly monitored
process right from the mashing of the grains, fermentation, distillation, maturation, vatting and lastly bottling. Paul John Single Malt is non-chilled filtered and there are no additional ingredients. The Whiskies manufactured are having ZERO artificial colours and ZERO added flavours and are guaranteed non chillfiltered. Each expression has significant character of its own. Currently, Paul John Indian Single Malt in the journey to create the best Whiskey has lead to a family of 5 Crore expressions, out of which BRILLIANCE, EDITED and BOLD are the flagship expressions Paul John also organizes its sumptuous Whiskey tasting, informative masterclass, organizes whiskey Festivals and Whiskey Lives; also conducts sessions to have personal interaction with Mr. Paul John or Master Michael D’Souza.
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Paul John Indian Single Malts Have bagged more than 100 prestigious awards in the past 5 years and have been rated Liquid Gold by Jim Murray and has been crowned with the best Indian Single Malt Award along with the Best Asian Award. The Double Gold Award from San Francisco World Spirits Competition, Chairman’s Trophy by the Ultimate Spirits Challenge, IWSC Silver Outstanding Award, and many more. Presently, whiskey lovers can now enjoy internationally acclaimed expressions 35 different countries Since the year 2018, Paul John Visitors Center which is situated in the beautiful state of Goa, was opened for the general public, so that the people get to know more about the great Indian Malt which is being produced and sees to that the guests have a great experience. In India, Paul John Centre has been tagged as the first distillery to allow visitors to experience the tour of the distillery and allowing the tasting of the top quality single malt whiskey. India having the highest number of Whiskey consumers in the entire world, Chairman of John distillery, Mr. Paul P John, had the vision to open up the visitors centre to the citizens of India and rest and rest of the world so that the people gain the knowledge about the single malt whiskey. The access to the main production plant will be granted to the visitors guided by the in house guided person, who will be providing the visitors about the various processes involved in making Paul John single malt and end the tour with the tasting of variety of Paul John single malt expressions. It takes around 1.5 to 2 hours to complete the entire tour. The visitors centre is also equipped with a gift shop for the visitors to purchase various merchandise and also indulge in purchasing Paul John single malt whiskey. PAGE 70 |FOOD&HOSPITALITY
The visitors centre manged to welcome 5148 visitors from the month of January till December 2021, in spite of the various COVID19 pandemic restrictions. However, the center had to remain close during the second wave, that is from the month of May till July the same year and was back in operation once the number of cases started to drop marginally. The team at the visitors centre took necessary safety precautions while handling the visitors keeping in mind the safety of the customers. Following are the key achievements from January 2021 till 2022 In spite of the COVID-19 Pandemic, the visitors center managed to get 5148 visitors. Students from various institutions visited the distillery as a part of educational trip. About 50 virtual tours of the distillery was conducted for various staff and management of hotel industry , liquor retailers, whiskey connoisseurs, international duty free.
IN REVIEW
BANYAN TREE- EXPERIENCE AUTHENTIC THAI CUISINE RIGHT HERE IN GOA! by Aditi Malhotra Images by: Armaan Malhotra, Taj Holiday Village Resort & Spa (Chef Lily) Banyan Tree, a Thai speciality restaurant at Taj Holiday Village Resort & Spa is not just a restaurant, it’s a deep dive into Taj’s culinary promise and hospitality standards that it stands for. The restaurant is nestled around a 300-year-old Banyan Tree and no points for guessing that it derives its name from the same. PAGE 72 |FOOD&HOSPITALITY
As you climb the wooden stairs, you witness a small stream of water flowing across a small bridge and lets you enjoy the serene, green beauty of Taj Holiday Village on the whole. There is ample outdoor seating where you can dine amidst nature or choose the classier indoor seating.
To ensure the authenticity of flavours and to serve you nothing but the most traditional Thai food, Taj recently hired the services of Chef Thomthong Sungkaha who hails from Nonthaburi province in Thailand. Chef Thomthong brings with her extensive experience and in-depth knowledge of the cuisine while making dishes that suit the Indian palate perfectly. Chef Lily as she is fondly called, had a passion for food and curiosity about ingredients since the nascent age of 10 years when she helped her family-run vegetable and noodle stalls at the local market before going to the school every morning. Following her passion, she trained at the Hotel and Tourism Training Institute, Tourism Authority of Thailand and began her career at the celebrated Celadon Thai restaurant in Sukhothai Hotel Bangkok. Following her roles at key hotels in Bangkok, including The Peninsula Hotel and The Dome, she migrated to India in 2010 with the aim to innovate, standardize and popularize Thai Cuisine while achieving a perfect balance between international tastes and authenticity. Having been the MasterChef at the Leela hotels in Chennai and Bangalore, and running her own restaurant and food delivery venture, Chef Lily is now spearheading the culinary team at Banyan Tree, at Taj Holiday Village Resort & Spa, Goa. While Thai food is her forte, Chef Lily’s 27 years of rich experience have honed her into a skilled Pan-Asian Chef with a focus on Indonesian, Burmese, Malaysian and Vietnamese cuisines. She is a strong supporter of the ‘Garden to Plate’ concept and believes that food tastes the best, with the freshest of ingredients plucked from home–grown gardens.
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Her passion and her attributes are all evident in her cooking and you will get to experience it while dining at the Banyan Tree. We started our culinary journey at the Banyan Tree with Pumpkin Crackers that made for the Amuse Bouche. It was followed by Satay Kai, a traditional dish of grilled chicken skewers served with peanut sauce & tangy cucumber salad. The chicken was succulent, tender and almost melted in the mouth. The peanut sauce and tangy cucumber salad definitely elevated the taste. Som Tam, the raw papaya salad is indeed one of my most favourite Thai dishes. The crunchiness of papaya and its tanginess balanced well with a dressing that includes honey, Som Tam makes for a refreshing salad. Chef Lily had my heart with this beautiful preparation of hers. Next, we tried the Pad Woon Sen, a Thai glass noodle salad topped with prawns. I have to admit that it was one of the best dishes I had that day. It was like a burst of flavours in your mouth and this is definitely something I would go back for. Scallops were the next thing that I made an entry on our table, It was my first time at trying Scallops and must say that I really liked them. The subtle flavours left a great aftertaste on the tongue. Phor Pla Je, Thai crispy veg spring rolls with sweet chilli sauce is what we tried next. Loved the outer crispy covering with juicy veggies on the inside. Tom Yum Soup, a spicy preparation that was full of lemongrass flavours along with bird's eye chilli, is something that you surely musthave.At most places the flavours of lemongrass are overpowering, but at Banyan Tree, it was perfectly balanced and made for a great accompaniment to the starters. PAGE 74 |FOOD&HOSPITALITY
For the mains, we tried Chicken Thai Green Curry, Chicken Thai Red Curry, Jasmine Rice, Phad Thai Noodles and Pla Rad Prik. Both the red and green gravies were delicious to the core and teamed with sticky jasmine rice, they made for a perfect combo. Phad Thai Noodles, these stir-fried flat noodles ooze out flavours and transport you straight to the streets of Bangkok. Pla Rad Prik was a delectable dish of crispy fried fish in tamarind sauce. The authenticity of flavours, the freshness of ingredients and Chef Lily’s expertise came across in every single dish and one cannot ask for a better Thai food experience than this. To complete the meal, we had the Tub Tim Grob, a refreshing dessert made of water chestnuts soaked in rose syrup served in sweetened cold coconut milk. You have to try this to believe how good it is. I mean you can just keep on sipping the coconut milk and the sweet bites of rose-flavoured water chestnuts are almost irresistible. Overall, Banyan Tree is a true Thai food dining experience that offers you the best of street food, as well as fine dishes from mainland Thailand and Chef Lily surely, has elevated the whole culinary scene with her years of work experience and her native knowledge of the cuisine. This place should definitely be on your list and I am sure you would enjoy it as much as I did. Address: Taj Holiday Village Resort & Spa, Bardez, Near Candolim, Goa Contact: +918326645858 Average Cost ₹3,000 for two people (approx.) Without alcohol Exclusive of applicable taxes and charges, if any Cash and Cards accepted Digital payments accepted More Info: Full Bar Available, Indoor Seating, Table booking recommended, Outdoor Seating
IN REVIEW
GOA BAKING COMPANY- A GOOD BAKING COMPANY! by Aditi Malhotra Images by Armaan Malhotra and Goa Marriott Resort & Spa
From being just a hotel cake shop at Marriott Goa Resort & Spa, Goa Baking Company has come a long way. Today it has an identity of its own and people swear by its products and services. PAGE 76 |FOOD&HOSPITALITY
Goa Baking Company or GBC as its fondly known started in 2018 under the helm of pastry chef Kalyan Banerjee and the mentorship of Executive Chef Dibyendu Roy. Kalyan brought his love for baking forward and turned it into art while Chef Dibyendu ensured the quality of the products at every step. Slowly and steadily, GBC became a household name for ordering cakes, pastries and other tea-time savouries. It’s been my personal favourite too and whenever I wanna relish a really good cake, GBC is my go-to place. GBC has a regular menu that includes cakes, pastries, donuts, some exotic desserts, savouries and even coffees. It doesn’t have a huge seating space and usually, clients parcel the stuff they like, but trust me, grabbing one of the chairs there and devouring a coffee with a donut or croissant will surely elevate your experience. The savoury items at GBC have a perfect mix of global as well as our local Goan fusion. They were amongst the first ones to bring about a chorizo croissant and married the flaky and soft croissant with a filling of spicy and tangy Goan sausages. And it certainly is a match made in heaven. Some of their other local and global fusions include a Chicken Cafreal Twist and Prawns Balchao Roll along with a Manchurian Twist as well. I personally loved the Chicken Manchurian Twist, it's my all-time favourite. I also love the fact that at GBC every customer gets personal attention, and they literally ask the customers what particular dish they would like on the menu. And as per the demand, they do special promotions and let their customers enjoy what they asked for. For instance, they did a special donut promotion in the past wherein a huge variety of donuts was made available and that too at a special price.
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There were some 8 colourful and delicious flavours of donuts including, the rainbow donut, the peanut butter donut, the lemon meringue donut, red velvet donut, cookies and cream donuts Then I also remember their Quiche and Pie promotion, which had a wide range of quiches and pies with different fillings and flavours. My personal favourites included Chorizo, Mackerel, Chicken Cafreal and Apple Pie. The latest promotion from GBC was the mango mania where Chef Kalyan delivered his finest creations. From cakes to desserts, smoothies and shakes, the mango mania was nothing less than a heavenly experience for mango lovers. And the greatest innovation came in blending some off-beat flavours together, for instance, can you imagine coming together of ginger, chocolate and mango to create a beautiful dessert.
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But Chef Kalyan typically works where our imagination doesn’t even reach and makes them a delectable reality. These promotions are what keep GBC alive and always kicking. Also, they strictly follow the policy of serving only fresh bakes to their customers. Thus, you will never find a prior day bake on the shelf. They also run a happy hour promotion every day from 9 PM to 10 PM where all that is left for the day can be bought at half the price and they do this to reduce waste and to always offer fresh bakes the next day. They have a special team who bakes every day at 4 AM to ensure the quality and freshness of all bakery items. And you know what the best part about GBC is, if not cheaper then it surely matches the rates of your neighbourhood bakery. It’s a whole lot easier on your pocket than other five-star hotel bakeries or stand-alone shops. Most things are priced between Rs 100-200 max and I am sure that for assured fresh bakes, this price is a bargain. So if you still haven’t tried GBC, it's time. And yes, you can thank me later.
Restaurant Details Address Goa Marriott Resort And Spa, Miramar Beach, Panaji, Goa Contact +918322463333, +918750703006 Average Cost ₹700 for two people (approx.) More Info Home Delivery Takeaway Available Indoor Seating Desserts and Bakes
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IN REVIEW
A LAVISH DAYCATION EXPERIENCE: THE LEELA GOA By Kevin Pinto Images - Kevin Pinto
The Leela Goa is surrounded by lush gardens and swaying palm trees and overlooks a scenic lagoon. It offers peak comfort, relaxation and luxury and is the perfect spot to disconnect and rejuvenate with your friends and family when in Goa. This award-winning resort is sprawled across 75 acres and is an oasis of tranquillity. It redefines the art of unwinding.
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The Leela Goa is all about hospitality, and the utmost satisfaction of its guests and the hotel staff welcomes you warmly to ensure you have the best time here. Since the property is huge, you’ll be escorted to your rooms in an in-house car. You’d be awestruck as you drive through the lush green resort. This magnificent resort houses a 12-hole golf course, a rejuvenating spa, four in-house restaurants, bars & lounges, a huge swimming pool, and so much more. A section of the resort also faces an isolated beach, and we all know that an empty beach is nothing short of luxury in Goa. The daycation at The Leela Goa is something that one should look forward to, and why not? The resort offers exquisite Lagoon Terrace Rooms in its daycation package, where one can check in at 11 am and check out by 11 pm. The rooms have a unique vintage aesthetic and are bathed in elegance. They are spacious and airy, and the best part of the room is the view it offers. Imagine entering your room and realizing it has a private balcony that offers mesmerizing views of the lagoon! You would not want to leave this spot ever. The blossoming lotuses floating on top of the lagoon is a visually arresting view that will stay with you even after you have left the property. The room is designed tastefully and features Portuguese architecture, making you feel at home. You also get access to amenities such as in-room dining, a huge bathtub, aesthetic interiors, and high-speed internet. The 24/7 doorstep service is a cherry on the top where all your demands are met, and your needs are taken care of instantly.
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One of the highlights of the daycation package is their complimentary scrumptious lunch buffet at ‘The Restaurant’. Delight your taste buds with the local Goan, western and Asian cuisine prepared just for you and wash it down with your favourite beverages. Their menu is expansive and features dishes from across the globe. Their live interactive kitchen ensures that the food is hot and fresh and tailor-made as per your taste. The endless dessert menu will spoil you for choice, and your toughest decision will be choosing between chilled ice cream or the creamy chocolate mousse when you’re full. The delicious food is not the only great thing about this fine dining restaurant. It also offers amazing views of the poolside and its expansive golf course to its guests. The wholesome food and the amazing views at ‘The Restaurant’ make for a great combination to spend a lovely afternoon. Post this, you can go back to your room and take an afternoon nap on their luxurious & comfortable bed. With a full tummy and a soft bed at your disposal, we assure you that it will be the best sleep you’ve had in a long time. But if you’re the kind who wants to make the most out of a daycation and do something exciting, you can take a dip in their expansive swimming pool to beat the heat. Or lounge in the sun chair with a cool, refreshing drink in hand. There is also a gym onsite for an adrenaline-pumping workout. If you want the real deal, visit the beach that has private access through the property and enjoy the waves crashing at your feet.
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After the sun goes down, enjoy a mouthwatering specially curated dinner with unlimited cocktails at ‘Riverside’, which is also a part of the daycation package. The best part of the restaurant is that it is located right beside a river and offers a splendid view. Dine amidst the swaying palm trees and enjoy the view while you gorge on their delectable food. There is nothing better than a brilliant sunset in front of you, sand between your toes, the sound of the sea and the soft breeze to calm your weary soul. Add unlimited and flavourful cocktails that are specially curated to the mix, and you are sure to experience a magical night with your family and loved ones. The Leela Goa is not only an aesthetic abode but also cares about your aesthetics. They offer digital photography services in their daycation package, ensuring you get the best Instagram-worthy photos for your feed. You can take your high-quality pictures against the property’s picturesque backgrounds. After all, what’s a daycation without some beautiful pictures to capture these memories? That’s not all. Suppose you want to pamper yourself with a relaxing spa session or play a game of golf because there is a 25 percent discount across all resort services when you opt for their daycation package. They also offer yoga, pilates sessions, and other leisure activities such as archery, cycling, rifle shooting, nature walk trails, and more. At INR 12,000 for two adults (plus taxes), it is quite a steal for the wholesome and memorable day you’d have at The Leela Goa. Enjoy Goa’s ‘Susegad’ philosophy of slow living in all its glory at your daycation in Leela. Be rest assured that you’ll leave the resort feeling energised and already planning your next trip here! It is an awesome place to visit with your friends and family for a daycation. PAGE 83 |FOOD&HOSPITALITY
TRAVEL TALES
DIVAR ISLAND
PARADISE UNEXPLORED Sunil Malhotra Images by Armaan Malhotra
Divar Island is located at a distance of 10 kms from Panjim, the Capital city of Goa. Tucked away in dense, lush green woods amidst the beauty of nature, Divar Island is a piece of heaven on earth. Connected to mainland Old Goa through ferry service only, the place leaves you spellbound with its calm serenity and tranquillity.
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Divar Island is often recognised as a ‘village stuck in time’. Being disconnected to the city by the travel of any other means apart from ferry services the area to date stays largely unexplored and unspoilt by commercialisation or heavy tourism which the residents of the island feel are a blessing. The term Divar is derived from the Konkani word Dipavati which means ‘small island’. Vintage Portuguese-style houses and traditional churches are surrounded by evergreen paddy fields, the calm peaceful surroundings are in total contrast with the presumed loud and hippie culture of Goa. The place in its entirety is an epitome of peace and makes the wanderers explore it. Irrespective of the fact that Divar Island does not boast a plethora of sightseeing spots, the ethereal beauty of the narrow winding roads, the tiny tea stalls and the overall enchanting aura of the place will make you wish to just stay back and let all your fatigue fade away leaving you aptly rejuvenated. The only way to get to Divar Islands is by one of the 3 ferry services available from old goa . Ferry can be boarded from; Piedde/Goltim terminal at south-east between Divar and Old Goa from 6.00am to 2.15 pm Navelim/St.Pedro terminal connects to Ribandar 6.30am – 12.45pm. Naroda terminal in the North 6.00am to 12.00 am. Amboi terminal connects to Vanxim Island 6.00am to 11.35 pm. In case of an emergency at any time of the day or night, one can ask for a special dedicated service.
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When on Divar Island do visit the village of Piedade, a replica of a Portuguese-time Goan village. It is a beautiful hamlet dotted throughout with well-kept houses. The village of Piedade houses the ruins of the Kadamba dynasty. Another worthwhile place to visit in Piedade village is the church of ‘Our Lady of Compassion”. It has a beautiful chapel wherein prayer services can be conducted. The place is usually kept locked but the priest opens it on request. One of the most unique features of Divar Island is the fact that they have some festivals of their own, which are celebrated only on the island and not the rest of the Goa. Bonderam is like a local carnival that is celebrated on the 4th Saturday of August. The villagers bring out floats and there is a colourful parade with music, dances and social messages at its core. Potekar festival is almost like Halloween. It is held 3 days before Lent. The locals dress up with scary costumes and roam around the village space. Saptkoteshwar Temple, dedicated to Lord Saptkoteshwar, the family God of the Kadamba dynasty rulers was once a very popular religious site. You can witness its ruins and listen to some local legends around it if you speak to any villagers. The Goan village of yore Sao Matia is now known as Malar village is another village on the island still stuck in the olden time warp. The village is home to the 400-year-old church, the Sao Mathias located in the heart of the village.The structure of the Church is absolutely spectacular and unique. Through this picturesque village passes the Konkan railways though it has no stop.
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Naroa is amongst the three villages on this island. The history of the village dates back to the 12th century when it used to be a pilgrimage site for Hindu devotees. The village has two shrines,’ Chapel of our lady of Candelaria’ and the Fortress Chapel. Other spots to visit are the Naroa Fort and the Kosi Tirtha Tali which at one time is believed to have a total of 108 temples. To explore the island more closely take a leisurely walk through the narrow roads surrounded by old Portuguese-style homes and vast green agricultural fields. The locals are very hospitable, simple people who go about their daily chores without being bothered. Their style of life has mostly been unchanged with modernisation and they continue to keep their traditions alive. taste the real Goan Food at some of the local Eateries or have a swig of the local brew ‘Urak’ at the old taverns. All in all WORTH EVERY SECOND OF YOUR VISIT.
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HOME CHEF OF THE MONTH
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F E A T U R E
CHOC-A-LOT, CHOCOLATE WITH LOVE AND HEALTH TOO! Sunil Malhotra Images by Gargi Loltikar
As the name suggests it is a brand of homemade designer chocolates with the tagline Taste the Love’ and truly an abundance of love and passion go behind the making of each chocolate. Before we go further let me give you a little background on what chocolate is.
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Well, literally chocolate is a food product made from roasted and ground cacao seed kernels, which are tiny pieces of pure raw cocoa without sugar or flavour enhancers that are very rich in nature, nutrient elements and phytonutrients that are perfect for a healthy lifestyle. It is available as a liquid, paste or solid on its own and even as a flavouring agent in other foods. Cacao has been known to be consumed in some or the other form since the 19th to 11th century BCE by the majority of Mesoamerican civilisation that made chocolate beverages. Dark chocolate in particular has some significant health benefits and many doctors worldwide advise consuming chocolate, in moderation though. Chocolate for many is synonymous with love, from making a loveable gift for loved ones to the lovely feeling that one gets on eating chocolate, chocolate is LOVE. Our home chef Gargi Lotlikar feels the same and thus she decided on spreading some more love, pure and homemade. Gargi Lotlikar, a biochemist by profession turned her passion for chocolates into a business. From her growing up years, Gargi, had an undying will to make a name for herself in the food industry. This is where her passion for chocolate came to the fore and her love for designing chocolates and trying out new innovative ideas helped her grow slowly but steadily. Based in the heart of Margao, she is set to revolutionise the chocolate industry with her ever-evolving variety of new and innovative flavours. At present Choc-a lot offers you some exotic flavours such as Strawberry, Mango, Pista, Caramel, Rose with dry rose petals, Crunchy chocolates Etc PAGE 89 |FOOD&HOSPITALITY
In the Filling Chocolate range Gargi offers, Almond, Jam, Raisins, Honey, Cashew, Fruits, Peanuts, Dry Fruits, Cherry, Coffee Butterscotch and more. Keeping health and wellness in mind Gargi introduced some immunity booster chocolates as well, Kasai Chocolate, Tulsi Honey and Tulsi Ginger. Oreo biscuit Chocs, Little hearts biscuit Chocs and Chikki Chocolate are some of her other Chocolates that make customers happy. Gargi also makes special Baby shower sweets known in Goa as FULCHAO FALAAR and during Chaturthi she gets busy making chocolate modaks. She makes Chocolate pedas as well which is a favourite amongst people, especially for functions like engagements, weddings, inaugurations, thread ceremonies etc. Gargi also makes Chocolate bouquets that serve as an ideal gifting option for any occasion. Gargi, with the blessings and unquestioned support of her family and friends, founded this business in the year 2018 and personally handles every operation right from outsourcing raw material, making chocolates, moulding, designing, packaging, etc. She even designs her brand labels, manages deliveries, maintains accounts, and keeps a close eye on every aspect of her growing business. During times of executing large orders, she gets all the support and help from her family be it packing or delivery. Euphoric at her first order, she still gets as excited with her current orders and the honest reviews by her loyal customers. Her everincreasing customer base keeps her motivated to maintain and even better her quality and services and incorporate every little suggestion made by them. She still considers herself a student in this fast-growing industry. PAGE 90 |FOOD&HOSPITALITY
Gargi consciously chose chocolate as a medium to enter the food industry as it is something which is popular with every age group. She had a vision where a whole group of people of all ages could try her innovative chocolate flavours, and enjoy and appreciate her endeavour to spread happiness in her own small but effective way. Her fast-selling chocolates are Almond, Dry Fruits, and the immunity booster Kasai Choc which was her innovation during the scary times of Covid and people really took to it favourably as it contained a healthy mix of turmeric, cardamom, almonds etc. Gargi has her plans for the future by bringing her innovative flavours to the market and making Choc-a lot a household name. Currently, she is working on making chocolates with vitamins and iron as her goal is for children to overcome this deficiency in a sweet way. Now we can easily say, chocolate is not just a way to good mood but also good health.
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VOCAL FOR GOACAL
SUSHILA- WONDER WOMAN OF THE REAL WORLD! By Aditi Malhotra Image by: Armaan Malhotra
The imagery of Goa is as incomplete without fisherwomen as it is without its coconut-lined pristine beaches. Even Mario Miranda could not help but make them an extensive part of his drawings of Goa.
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Typically dressed in sarees with either their fresh catches in a cane basket or kept in front of them on a small platform, these women are a regular feature in all markets and bus stands. Meet Sushila, one such wonder woman amongst many like her. Sushila started working at the age of 8 and since then she knows nothing else but to sell fish. For as long as she can recall, she has been doing the same work. Her day starts at 7AM and she goes on working till about 10 PM before retiring to her home after a long and hard-working day. For her, most days are the same, redundant, and monotonous, yet she always greets you with the widest smile possible and never forgets to ask about your wellbeing. I remember meeting her a few years ago when I went to the Panjim fish market to buy some prawns. It was one of my first times and I clearly remember how she helped me pick the freshest fish and prawns. Since then, every time I go to Panjim, I meet her, even on days when I am not buying anything, I go up to her just to chit-chat with her for a few minutes and check on her well-being. On one of our chit-chats, she told me, how she struggled to raise her 3 kids. She got married quite late as per the yesteryear’s standards, but her husband only added to her misery further. He was an alcoholic and did not provide much for the household. Sushila kept working and making the ends meet and with great difficulty raised her 3 children. Excessive alcohol led to her husband’s death just a few years after suffering a long stay in the hospital. Recalling those days Sushila shared that she had exhausted all her savings in her husband’s treatment, so much so that on the day he died, she wasn’t left with a single
penny. For 3 days she could not even cremate him. One of her customers came to know of her plight and gave her some money to complete her husband’s last riots with dignity. Despite tough situations, she never gave up and woke up each day with the hope of better times. She educated her children and provided them with whatever best she could, but only to be left alone in her old age. Today, she is nearing 70 years of age and works every day for an average of 15-16 hours which does not include cooking for herself or doing the household chores. She barely earns Rs 500 per day and yet is content with whatever she has. She is a positive soul, happy and works tirelessly, but somewhere she has succumbed to the situations, she isn’t ambitious, she doesn’t dream of good days anymore but you won’t see her ever with a sad face. Only when she was telling me her story did tears rolled from both our eyes, but she quickly wiped them saying she never talks about all this and told me her story because she feels I am one of the very few people who talk politely and respectfully to her. Most people don’t treat them well. And this is the reason that sometimes I visit her only to talk, not to buy anything but just to say a genuine and heartfelt hi. If you happen to visit the Panjim fish market, you will find Sushila in the most cheerful way selling her fresh catch every day, but when you look at her wrinkled and semi-frozen hands, the story of her struggles will speak for itself. I know I have become biased and I end up going to Sushila whenever I have to buy fish and sometimes even when I don’t, but this really isn’t Sushila’s story alone, I am sure every fisherwoman has her own story to tell and I see them all as Wonder Women of the real world.
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