Food & Hospitality Magazine October 2022

GOAN FOODIES

The demand for Asian food in Goa has recently increased, and to meet this demand, a couple of new Asian eateries

GOAN SPIRITS

MAKA DI GOA’S BESPOKE 100% CRAFT BEER

Maka Di is India’s foremost bespoke 100% craft beverage company thats makes game changing craft beer beverages in Goa

TERRANCE MOTHA SELF BELIEF, DETERMINATION AND NEVER SAY NO ATTITUDE

GM SPEAKS SAKÉ THE NEW TRENDING ASIAN RESTAURANT IN GOA

Coming from a family of a service background that involved lots of transfers, Terrance was born and brought up in south

CHEF SPEAKS

CHEF NITIN TIWARI MY LONG STANDING FASCINATION WITH THE HOSPITALITY INDUSTRY

Starting his journey into the food & hospitality industry from Holiday Inn Goa, Chief Nitin Tiwari has a wider experience THE INCREDIBLE KITCHEN

BESAN BADAAM LADOO

The most saught after sweet dish made for the winter season

INDUSTRY BUZZ

THE ANNUAL CAKE MIXING CEREMONY HELD AT PLANET HOLLYWOOD BEACH LAWNS

Planet Hollywood beach resorts Goa also known as Goa’s major wedding destination and prominent five star property situated in south Goa

STORY

HOME CHEF

KIM MARTIN BAKING HER WAY INTO PEOPLE’S HEART!

Kim Martin is a passionate baker and with the support of her family, she turned her passion into a business

IN REVIEW

A BEAUTIFUL STAYCATION IN THE HEART OF SOUTH GOA WITH HERITAGE VILLAGE RESORT & SPA

Nestled in the picturesque South Goa and with just 2 minutes walk to Arrosim beach, Heritage Village Resort & Spa is a perfect getaway for your

TOURISM POLICY AND

SUITE PRESIDENTIAL

MODERN

LANGUAGE OF LUXURY

Enjoy unforgettable moments and enhance the magnificent experience!

Indulge in a tranquil setting of 260 square metres presidential suite, where every corner emphasizes on elegance, utmost comfort, and contemporary architecture. The suite comprises of an expansive living room welcoming the natural light, a dining area, master bedroom & an adjoining bedroom, walking closet and a kitchenette. To enhance the magnificent experience, the private terrace hosts a lounge area with barbeque facilities overlooking the panoramic view of Sinquerim landscape and Nerul river.

EDITORIAL

THE TEAM

INDUSTRY BUZZ

THE ANNUAL CAKE MIXING CEREMONY HELD AT PLANET HOLLYWOOD BEACH LAWNS

KEBAB FESTIVAL ORGANISED BY THE PARK CALANGUTE GOA

TAVERNS OF GOA

EVERGREEN BAR & RESTAURANT, PANJIM

COVER STORY

THE NEW TOURISM POLICY AND GOA

INCREDIBLE KITCHEN

BESAN BADAAM LADOO COCONUT BARFI

GOAN FOODIES

SAKÉ THE NEW TRENDING ASIAN RESTAURANT IN GOA

STARTUP NOOK

ROSHAN NAIK - EXPERIMENTING

RAPID BACTERIAL DIAGNOSIS

COCKTAILS AND CUISINE WITH ADITI

SOME GIN FACTS THAT

GM SPEAKS

TERRANCE MOTHA - SELF BELIEF, DETERMINATION

NEVER

THE TOURIST SEASON HAS BEGUN, BUT ARE WE MISSING SOMETHING?

The tourism industry in Goa might have survived the 2 years of the pandemic with a surge in local tourists, but even though the restrictions of the pandemic have been lifted up, things aren’t looking very bright as far as international tourists are concerned. Currently, the waiting period to get a visa for a UK citizen is 2 3 months, and if constructive steps are not taken to reduce this time, Goa might lose these tourists forever.

Once a customer is lost, it becomes extremely difficult to recapture the market and we have already seen this with charters from Finland, Germany and Poland that were stopped a few years ago Before COVID, Goa was getting around 45000 charter travellers and a few more individual travellers, but since 2020, not even a single charter from the UK has landed in Goa

Our cover story this month is trying to touch upon the effects of this New Tourism Policy and what the stakeholders feel about the same

And well on the positive side, we have some beautiful restaurant reviews for you to explore and also plan a beach staycation in South Goa with our new discovery.

Our people’s section and their stories are always inspiring, and I am sure you will definitely find a connection there.

Next time when you plan to head out with your friends for a drink, do remember to check out our tavern feature and make it your preferred spot.

Do impress your family and friends with your cooking when you have our recipes to bank upon and I am sure they would enjoy it as much

Is GIN your favourite alcohol too, then you would love reading the cocktails and cuisine with Aditi section for some amazing gin facts

Read along for many more interesting stories and news and please do share your feedback with us Wishing everyone a great season ahead!

MALHOTRA MANAGING EDITOR

THETEAM

THE ANNUAL CAKE MIXING CEREMONY HELD AT PLANET HOLLYWOOD BEACH LAWNS

Planet Hollywood beach resorts Goa also known as Goa’s major wedding destination and prominent five star property situated in south Goa hosted an annual cake mixing ceremony at the beach lawns of the Resort on October 26, 2022. The event was followed by the sundowner, canapés and cocktails with house guests, media and food bloggers in attendance.

The cake mixing ceremony is celebrated every year before Christmas where several kilograms of dry fruits, nuts, grains and spices are paired together to prepare the mixture which is later on soaked into the Alcohol and kept for blending for a few days to let them soak all the flavours and aroma. Lastly, it is divided intoparts which go into the cake batter, from which further Christmas Fruit Cakes are baked. The invited guests were provided with aprons,

gloves and chef capes before joining the celebration of cake mixing The ceremony saw an array of influential guests, employees and chefs partake in the event with full enthusiasm and zeal while maintaining the highest levels of hygiene and safety. Tidings of love, joy and cheer mixed with all the quintessential ingredients make a heart warming and delicious Cake. With a delectable mix of the choicest nuts and fruits and spiritous liqueurs, the mixture will be left to mature until around Christmas, followed by blending this well with the cake batter to bake the most delectable Christmas fruit cake The celebration at Planet Hollywood Goa was hosted to create everlasting special memories for all its guests. We shall wait patiently for the fruits or should we say cake of our efforts.

GOA MARRIOTT RESORT AND SPA RINGS IN THE FESTIVE SEASON WITH THEIR ANNUAL CAKE-MIXING CEREMONY

Goa Marriott Resort and Spa, one of the city's most sought after 5 star destinations, hosted a spectacular Cake Mixing Soiree on October 15, 2022 This was followed by High Tea spreads, a variety of house wines, and a lot more. The grand event saw residence guests, prominent socialites in Goa, and hotel associates thoroughly enjoying this elegant event.

Guests celebrated the season by donning aprons, gloves, and chef hats Raisins, glazed red cherries, mixed fruits, black currants, dried apricots, walnuts, and cashews were soaked in a variety of delectable beverages.

Executive Chef Amit Dash and his team showcased high end cuisine, decadent appetizers, and intoxicating drinks that kept the spirits high throughout the evening. The desserts served were petite and in keeping with the exciting occasion, thanks to the talented team of culinary experts.

On this occasion, Gaurav Apte, General Manager, Goa Marriott Resort and Spa expressed “The resort is known for creating an ideal atmosphere for an uplifting evening of up scale hospitality with delicious food and drinks; it gives us immense pleasure to have our guests participate in the annual ritual and create unforgettable memories”. Our Executive Chef Amit Dash further added and explained ‘The proportion of dry fruits and the alcohol used into the sumptuous mix The alcohol preserves the dry fruit mixture which is eventually used to make Xmas cakes a month later,”

With an elaborate setup, the breathtaking ambiance of the hotel, festive décor, and cuisines to match the festivities, it was a perfect blend of an evening filled with panache, excitement, and cheer.

IHCL, GOA CELEBRATES DIWALI IN A STYLE

This Diwali is very special since it's the first Diwali that we will be celebrating without Covid on the menu and hence it becomes very important as to how and where we celebrate it IHCL Goa has a specially curated menu for you to celebrate this festival of light in a style. According to reports from IHCL management, all the Hotels of the Taj (IHCL) including Taj Resort & Convention Centre, Dona Paula; Taj Exotica Resort & Spa, Benaulim; Taj Fort Aguada Resort & Spa, Sinquerim; Taj Holiday

Village Resort & Spa, Candolim; Cidade de Goa IHCL SeleQtions; Vivanta Goa, Panaji and Vivanta Goa, Miramar will be curating the festivities at breath taking destinations spread across the paradisiacal state

The IHCL hotels in Goa will also be offering a special collection of exquisite hampers, thoughtfully designed to convey the warmest thoughts and greetings. “each hamper features an array of artisanal mithai and goodies coupled with the finest luxury

accessories to brighten the festive celebrations. Choose from an assortment of exclusive and customised gifting options and personalise it as per preference,” says the press note

You can also enjoy the timeless rituals and reminisce sweet memories with loved ones over a spread of gourmet dining specials at award winning restaurants of IHCL across the state of Goa

You can relish a plethora of epicurean delights with authentic flavours to a tryst between classic and contemporary. One can also opt to enhance celebrations in the comforts of home with Qmin, the food delivery app from IHCL. Add the perfect cheer to your festive revelry with various delectable preparations delivered to your doorstep.

Be it celebrating over a meal together or surprising your loved ones with a bespoke hamper, brighten up this Diwali with the

signature hospitality of IHCL, Goa.

KEBAB LAJAWAB – KEBAB FESTIVAL ORGANISED BY THE PARK CALANGUTE GOA TO KICKSTART THE FESTIVE SEASON

The tourism season is just around the corner and the festive season has already begun as the Dusshera just got over and Diwali is on the horizon. The Park, a luxury boutique hotel situated at Calangute, Goa has decided to

host the Kebab Festival under the tagline “Kebab Lajawab” with a sumptuous menu of Kebab platters.

The Kebab festival is scheduled to remain open for tourists and locals alike from 15th October

through 31st October 2022 at their sea facing outlets’ LOVE & PEACE. This food festival will bring delightful and rich flavours from a mix of traditional and eclectic recipes Chef Sandeep Bisht of The Park Calangute Goa and his team have put together an array of sumptuous dishes from traditional to modern. Some of the specials include Chatpattey Coconut kebab, Beetroot & Tofu kebab, Gilafi Seekh kebab, Mackerel cutlet etc

Speaking on the occasion Chef Sandeep Bisht said, “We have tried to present the rich and flavourful kebabs in our contemporary way and we hope the guests will savour our Anything But Ordinary™ culinary expertise ” So come and experience the essence of the Kebabi flavours and gastronomical delights during the “Kebab Lajawab” festival from the 15th to the 31st of October.

COME, EXPERIENCE THE “EDGE”, A TROPICAL BAR & KITCHEN AT ALILA DIWA GOA

Escape into the enriching ‘Susegaad’ luxury as the recently upgraded Edge Tropical Bar & Kitchen at the lifestyle Hyatt resort, Alila Diwa Goa, opens its doors to a new look, new vibe, and an all new experience. A family friendly tropical paradise, Edge features a lively bar and a show kitchen with unforgettable views of the Infinity Pool and the natural Goan landscape of swaying palms and paddy fields.

Tropical Design

Conceptualised by the well known design studio, The Busride and led by none other than Ayaz Basrai, Edge takes a departure from the earlier dark tones to create a bright, day washed tropical space to synergize with the stunning location overlooking the cool tones of the gorgeous Infinity Pool and the sweeping paddy fields that is a unique offering at Alila

Diwa Goa.

Inspired by the intimacy of verandahs and patios at the resort, guests are nestled within tiny cocoons of plants that open to the stunning Goan landscape surrounding Edge The tropical bar is designed to be an all day space, a hop off from the pool and its deck, seamlessly transitioning into a lovely sundowner spot to enjoy a drink or two with some groovy edgy music for company Edge exudes a relaxed vibe with warm, natural materials, cement, and terrazzo that blends aesthetically with the ongoing material and design philosophy of the Alila Diwa Goa.

Tropical Bar

Curated by well known Bar Consultants, Arijit Bose & Pankaj Balachandran from Countertop, Edge offers a familiar yet fascinating journey of fantastic libations. While some are curated exclusively for Edge like the Queen’s Park Swizzle, Northlander, Edgy Negroni, and Corpse Reviver Number Blue, others are inspired by the breathtaking beaches from the world's edges that have withstood the test of time. One such example is our take on Miami Vice which swishes out of a slush machine and makes for the best drink to cool with by the pool

You can go tropical with drinks like Gin Michalda and Caribbean Flair among others or have fun with popsicles and slush cups with varied flavours. Some are tropical and some enchanting, while some are reminiscent of the buccaneers, pirates, and explorers, their travels and discoveries make your time here adventurous, and fun yet relaxing.

Tropical Kitchen

Food at Edge is a celebration of senses with a unique blend of flavours, aromas, and design that offers an array of experiences in a one

of a kind destination. The menu at Edge is designed for comfort, shared dining, and a fun experience, making it an ideal venue for lunches by the pool The ingredients are thoughtfully sourced locally and carefully served in custom made crockery from a Goa based potter. Get started with healthy and fresh salads or small plates like a ‘Stay Fit’ Salad with quinoa and beans, Som Tam Salad, Varuval Tart, Button Idli Chaat, Edge Egg Florentine, and Rawa Fried Fish among others. Move on to a variety of stuffed and wrapped delicacies like Dimsums, wraps, and Poee Sliders giving you the taste of Goan flavours in the bread sourced from a local Poder Be sure to pick on the charcoal grilled sticks and skewers or fresh from the oven flatbreads. Call for your wholesome ‘meal in a bowl with our creative take dishes like Malaysian Laksa,

Thai Green Curry, Ramen Bowl, Punjabi Chhole, and Goan Fish Curry, and indulge in some sweet endings like a Mango Panacotta, Classic Tiramisu, or a Feni Crème Brulee

With a welcoming, exciting, innovative, and passionate personality, Edge Tropical Bar & Kitchen is all set to become the most sought after venue for lunch and sundowners in Goa. “While at Edge, we want you to forget that you are in a five star hotel and lose yourself in the sheer beauty of Goa’s gorgeous tropical landscape overlooking the paddy fields. We have consciously positioned and priced Edge like a stand alone restaurant with its own unique identity where guests can unwind with great drinks, food and music” ~Suveer Sodhi, General Manager, Alila Diwa Goa

Edge Timings: 11 am to 8 pm For Reservation, call on +91 8322746800 | diwagoa@alilahotels.com

EVERGREEN BAR & RESTAURANT, PANJIM

By Aditi Malhotra Images by Evergreen Bar

Taverns are a part of Goa’s culture. As significant it is to enjoy Goa’s fish curry and rice at a local restaurant, it's imperative to visit a local tavern to get the true Goan vibe.

Panjim alone is a hub to such treasure of taverns that are still holding on to the age old culture of Goa. I recently happened to stumble upon one of the taverns in Panjim and instantly loved the vibe of the place Evergreen Bar & Restaurant, located on the Mahalaxmi Temple Road is diagonally opposite the very popular restaurant Kokni Kanteen. As I crossed this place, it almost seemed inviting with its vibrancy, and I just had to check it out The chic décor was indeed inviting, I simply loved the posters adorning both side walls. It gave it a very youthful appeal and for a moment I thought that it was a new bar. But then I had a candid conversation with the owner and learnt that the bar opened way back in 1975 and the décor hasn’t changed much since then. It was started by Mr Mhablu Mhalsekar and as of today, his son Sayyam runs it.

You can indulge in chilled beers, straight drinks like rum and whiskey and also the local favourite fenny at Evergreen. It’s the kind of place where you can have intimate conversations with a group of friends over drinks or sometimes just grab a glass and relax with your own thoughts.

You should also be glad to know that Everygreen has been serving the authentic Goan fish thali since 1975 and even to date, you can relish it in both the afternoon and nighttime.

I mean picture yourself, with a chilled beer in hand, having candid conversations with your friends while polishing off a rawa kingfish and some prawn curry n rice What more can one ask for? Sometimes all you need is these simple pleasures of life to relax after a hectic day at work.

And you know what I love the most about these taverns in Goa is the fact that you don’t have to worry if you don’t have company These places make you feel completely at home and you can literally enjoy your own solo company or catch up with complete strangers and make new friends. This is something I have noticed across taverns in Goa, they have a very different feel and vibe to them that is unmatched.

I am so glad that some people are keeping our culture alive through these taverns. Because these taverns are not mere places to drink and eat, but they are all storytellers of their own kind

Until we meet next time, it’s time for another bar and another story!

C O V E R S T O R Y

THE NEW TOURISM POLICY AND GOA

By Rajesh Ghadge Stock Images

Goa is a major tourism destination in India and even during covid, it was the only state in the country which had a few tourism activities operational, except for that first major lockdown. Goa has all the required ingredients to run off tourism very efficiently but the tourism policy which has been drafted by the state government is yet to be properly implemented.

Image Credits Paz Arando

What is the New Tourism Policy?

Tourism is the major economic foundation for Goa and other businesses function around this. Goa has a unique cultural image across the world and that was recognised by stakeholders since liberation and from then on, there was no turning back. Initially, it was a hippy’s paradise and slowly it transformed to what it is today. The Tourism Development Corporation was established in 1982 with the purpose of providing budget accommodation, sight seeing tours and river cruises to tourists

visiting the state. While retaining the traditional image, Goa remained a prime beach destination in the country and the new tourism policy was brought in to showcase eco tourism, hinterland development (villages), cultural, heritage tourism, business tourism, adventure tourism and indigenous health care tourism. The whole idea behind the policy was to encourage private players to take on a leading role in the development of tourism in the state.

Image Credits Shivansh Singh

The new tourism policy was created to raise the bar in the tourism sector by creating an infrastructure which is the foundation for sustainable development of tourism in the state Here are some of the guidelines laid down by the state government:

1. Encouragement to existing private initiatives through an appropriate package of fiscal and friendly taxation measures.

2 Investor friendly environment for new private initiatives through a combination of prompt processes and progressive fiscal and taxation policies.

3. Develop tourism as a non invasive instrument of revitalization, conservation and growth

4 Balanced tourism development as a part of the overall Area Development Strategy.

5. Public infrastructural facilities including local planning and zoning arrangements.

6. Entrust regulatory measures to ensure social, cultural and environmental sustainability.

7. Ensure that the type and scale of tourism development is compatible with the environment and social cultural milieu of the area

8. Ensure that the local community is involved and the benefits of tourism accrue to them.

9. Ensure availability of trained manpower primarily from amongst the local pollution.

10. Undertake research, prepare Master Plans, formulate marketing strategies and organize domestic and overseas promotion and marketing jointly with the industry.

11. Ensure Regulation of Indigenous Tourism related Health Care System.

12. Measures to ensure promotion, facilitation and regulation of Tourist Trade

The scope of the tourism policy is very wide and it cannot be addressed in just one article, but we still try our best to provide you with the most relevant and up to date information and for that we spoke with some stakeholders of the tourism industry to find out more and here is what they have to say about it.

D S Prashant CEO of FiiRE & Promotor of Tourism Tech Startups in Goa is working in the field of tourism tech startups to bring change in this segment and feels that Goa’s tourism along with other tourism destinations has struggled over 2020 2022. And as one of the worst hit industries in the pandemic, local as well as international organisations are working towards helping the industry to recover

According to him, Goa’s Tourism policy includes elements that can help us pick up from where we left off, and now incorporate sustainability goals, responsible tourism as well as better operational efficiencies & customer experiences With technology as the driver, the cornerstone principles of the policy can help the industry to revive.

Developing tourism infrastructure in an environmentally and ecologically sustainable manner, developing Nature clusters, setting up family entertainment districts, and facilities to attract high end tourists, and incorporating technology, to enhance the quality of the tourism product, are all elements in the current tourism policy with great potential to revive Goa’s Tourism AI driven customer data, VR led promotional campaigns, and technology driven marketing activities can be implemented to attract a global traveller. Waste management, mobility, sustainability, clean tech, and technological innovations to experience tourist attractions, is

what Goa can implement in the coming years to boost tourism activity.

There is a lot of potential in developing hinterland tourism, using technology to help promote beach belt tourism in a novel way, promoting ecotourism to attract the modern responsible tourist, enhancing safety to attract family & solo women travellers, promoting wellness & adventure tourism and much more.

Goa has a topography that can interest a wide variety of travellers and many natural and heritage sites that can be developed to offer diverse experiences. We need to think globally and be updated on technology that enhances tourism experiences.

Globally, for instance, AR mobile apps use object recognition to offer on screen information about places of interest, museums, galleries, and landmarks, as a tourist strolls through a city or town making it a convenient virtual guide. Technology such as this is what a global traveller expects And with tech startups catching on to global trends, we can develop technology to entice these travellers.

The tourism department’s vision and emphasis on technology will help guide this change. Collaboration with industry, tech startup ecosystem, and other government organisations will speed up the implementation of the tourism policy.

As an incubation centre, and TourismTech accelerator FiiRE (Forum for Innovation Incubation Research and Entrepreneurship) supports startups with innovative ideas that will alter tourism for travellers, suppliers and the environment. A number of our startups are developing tech based solutions to help tourism revival. It is our vision to make Goa the premier destination for TourismTech startups by 2030, in line with the Tourism Departments'

vision to make Goa the most preferred destination around the year for high spending tourists in India by 2024, and a world class international tourism destination by 2030

Nikhil Mirkar Proprietor of Goa Unlimited (DMC for Goa) spoke on the New Visa Policy and its effects on the tourism industry of Goa. According to him,, after a gap of 2 years, just when they were recovering from the covid situation and hoping to start the festive season with the return of foreign charter flights, the new visa policies for inbound tourist into India, has been a bummer for Goa The inconvenience of getting a visa has led to a high number of cancellation amongst the UK tourists

With more hotel beds starting this season and the uncertainty of the charters, I feel Goa will again take the hit this year with hotels only

attaining close to 100% during weekends and the festive period. Rest of the period, they will have to sell with further discounted rates to increase the occupancies

After noticing the hit in the 1st few days of the season, hope our government tries their best to resolve the visa situation at least by the beginning of December. This may help in bringing in more charter and FIT business, even if it's for the 1st few months of 2023 That will be a good sign of recovery

Siddhant Salgainkar Associate Director of Sales, Hilton Goa Resort says. "Russia and UK are 2 of the biggest inbound markets for Goa. Owing to the scrapping of the e visa policy it has become very cumbersome for tourists to apply for visas As per some trade figures, there seems to be a cancellation of almost 6000 tourists already and the number is

Image Credits Aditya Rathod

only increasing which doesn’t augur well for the Goan Tourism Industry at large."

Gaurav Apte, GM, of Goa Marriott Resort & Spa feels that the UK is the largest tourist market for India and Goa During this season British tourists, who have usually repeated visitors, flock to Goa to escape the harsh winters of their home country. But with the last minute change in visa rules requiring them to present themselves in person at visa centres in

the UK to apply for tourist visas, many Britons had to cancel their planned trips to India.

There are no visa appointments available before their flight departs Also, the UK has been removed from the list of countries eligible for e visas making this more difficult for them. This is hampering the tourism business in terms of foreign investment too. Hoping this issue gets resolved soon so we can welcome foreign tourists to Goa and India

Image Credits Sohan Rayguru

Ingredients

One and a half cups Besan

One and a half cups Whole Almonds or Two and a half cups Almond Powder.

¼ Teaspoon Green Cardamom Powder.

¾ Cup Ghee.

1 Cup Powdered Sugar.

BESAN BADAAM LADOO Method

If you are using Almond Powder you can skip steps 2 &3.

If you are using whole almonds, put them in the small jar of a mixer grinder and grind till a smooth powder is attained

Heat the ghee in a Kadai or heavy based pan on a medium flame

When it starts melting add the Besan. Mix well.

Stir continuously and roast the Besan over a low flame.

When it starts melting add the Besan. Mix well.

Stir continuously and roast the Besan over a low flame

Stir and cook slowly until it turns light golden brown and releases a nice aroma

Turn off the flame and add half of the powdered almonds.

Mix well and add the remaining powdered almonds.

Transfer the mixture to a big plate and let it cool down at room temperature for about 15 minutes

When the mixture is warm add ¼ teaspoon of cardamom powder and 1 cup of powdered sugar Mix them well by using your hands till everything blends completely.

Make round shaped small Ladoos from the mixture and let them rest for a few hours to further cool down.

When fully set, transfer them to a container.

Your Besan Badaam Ladoos are ready to relish They stay good for 3 to 4 weeks in an airtight container

10 servings 40 minutes

By Sunil Malhotra

Ingredients

2 servings

COCONUT BARFI Method

Grease a mould or a plate with ½ tablespoon ghee and keep aside

1 cup fresh coconut, scraped, without brown skin.

½ cup Sugar.

2 Tablespoons Condensed Milk.

¼ Teaspoon Cardamom Powder.

½ Tablespoon +1/2 Tablespoon Ghee.

3 Tablespoons Chopped Cashew

Nuts

2 Tablespoons Milk

Take the scraped coconut,1/2 tablespoon ghee and sugar in a non stick Kasai or a heavy based pan and heat it over medium flame.

Stir continuously and cook till the mixture turns golden brown.

Add milk and condensed milk.

Again stir continuously until the whole mixture turns thick.

Add cardamom powder and cashew nuts Mix well and turn off the flame

On the greased plate, pour the prepared mixture

Spread the mixture evenly with a spatula and let it cool down for around 10 minutes.

Cut the barfi into the shape you prefer, either square or diamond.

Remove the pieces from the plate when it has completely cooled down ENJOY!!

minutes By Sunil Malhotra

SAKÉ

THE NEW TRENDING ASIAN RESTAURANT IN GOA

The demand for Asian food in Goa has recently increased, and to meet this demand, a couple of new Asian eateries have opened in the last few years. Sake is a new Asian restaurant that opened its doors just a few months ago in Goa's most lively neighbourhood, Assagao. There are numerous reasons why Saké has the upper hand over many other Asian foods, which you will learn about in this read.

a

This Asian restaurant in Goa serves a range of mouthwatering dishes from Japanese and Cantonese cuisines. Its interior is aesthetically beautiful, and the ambience is welcoming You may be asking why Saké has this name Well, Saké is essentially a Japanese alcoholic beverage derived from fermented rice, which already speaks well of their well established bar delivering intriguing and eye catching cocktails to wash down the delectable Asian cuisine they have The cocktail menu has been carefully curated by Rohan Barbosa, and they have a list of signature cocktails and sakes that one must not miss out on. The most loved ones are Sake Maho, Sake Bomb, The Land of Nihonga, and so much more Most of their cocktails & mocktails are inspired by Japanese ingredients.

Harsh Dixit, one of Ranbir Kapoor's favourite private chefs, is responsible for creating the cuisine menu at Saké. Is that not sufficient motivation to try Saké? Their Maki or Umaki sushi rolls are delectable Every bite is loaded with a unique and refreshing flavour. Avocado and cream cheese rolls are the most popular among the vegetarian sushi rolls, but there are also many other fantastic options to try from. Alternately, they provide a carefully curated and one of a kind selection of non vegetarian sushi rolls, ranging from blue pea rice to the Uramaki roll with Salmon, Tuna, Avocado, Crab Stick, and Tobiko. Unquestionably a paradise for sushi lovers.

The small plates at Saké have some intriguing dishes, such as Yellow Tail Hamachi Carpaccio, Aburi Chirashi with Salmon, Tuna, crispy fried Fish Skin, Seaweed and Sesame Furikake, and Truffle Broccoli Mousse with Sesame Crackers. Miso Aubergine, Salmon, Tuna, and Crabstick Nigiris are deserving of

your attention. Sushi on Crack is the signature dish of this Asian restaurant in Goa, which is deconstructed sushi on crunchy crackers and seaweed instead of rolls. This distinctive mix, combined with the crispiness of the cracker, makes this an extremely popular selection at Saké.

Saké also offers an incredible array of Wontons, Gyoza, Cheung Fun, and Bao with a flavour that will make you want to return. If you ' re a fan of Ramen, their Pork Tonkorsu style Ramen with Charsui pork is highly recommended. Aside from this, their main courses offer an extensive selection of Asian cuisine, ranging from Prawn & Xo fried rice, 5 spicy duck rice, crispy beef with raw mango to Mushrooms in chilli oyster sauce and Mala style

Sichuan fish, among many more Those with a sweet tooth will be pleased to learn that they offer a variety of delectable desserts on their menu. The most popular dish is the Kaya Toast, which is topped with a traditional jam made of coconut, palm sugar, and Pandan Leaves, and served with Coffee Ice Cream, whilst the Nama Chocolate is for chocolate connoisseurs. On the other hand, the Sticky Date Cake with Whiskey Toffee Sauce and Vanilla Icecream is to die for!

Saké has added so many new Asian foods to its extensive menu over time, and each dish has a unique taste and is worth a try. Dining at Sake, you are certain to have a splendid time here with your family, friends or loved ones. They span two floors, with eclectic yet simple ambience, private dining rooms for private parties, DJ nights on some days, and so much more. Sake is undoubtedly worth being added to your list of must visit places in Goa.

By Rajesh Ghadge Images by Rajesh Ghadge

ROSHAN NAIK

EXPERIMENTING WITH RAPID BACTERIAL DIAGNOSIS

Roshan Naik, currently incubating at the FiiRE Incubator with his startup idea, grew up in Ponda and did his schooling at A.J. De Almeida High School and GVM’s SNJA higher secondary school. Further, he studied Chemistry and Biotechnology during his undergraduate and postgraduate studies at Goa University. After a 2 year stint in the food and beverage industry as a process officer, he went to Germany to pursue his PhD at Max Planck Institute of Psychiatry/Ludwig

Maximilian University, Munich, Germany During his PhD, he characterized the molecular mechanism of novel drug targets in preclinical models of anxiety and major depression. Subsequently, followed it with postdoctoral training in Germany, France and Singapore.

During his time in Singapore, he completed a 4 month Bioentrepreneurship certificate course at Nanyang Technological University, Singapore where he learnt about various stages involved in biotechnology and healthcare related startups. He also had the opportunity to attend several startup competitions at various stages of development which gave him the confidence to pursue his own entrepreneurship aspirations.

He has a PhD in biology from Max Planck Institute of Psychiatry/Ludwig Maximilian University, Munich, Germany and has completed a Bioentrepreneurship certificate course at Nanyang Technological University, Singapore. During the pandemic, personal hygiene became essential everywhere but at the same time, frequent use of disinfectants is associated with an increase in the incidence of antimicrobial resistance (AMR) bacteria. Methicillin resistant Staphylococcus aureus (MRSA) is one such AMR bacteria which are hard to treat in clinics due to its resistance to most of the commonly prescribed antibiotics or inappropriate use of antibiotics leading to life threatening conditions.

“We at Diagopreutic Private Limited work on rapid bacterial diagnosis within the same day unlike 2 3 days currently undertaken and can help reduce undesirable side effects and targeted treatment approaches Indian Network for Surveillance of Antimicrobial Resistance (INSAR) reported a Methicillin resistant Staphylococcus aureus (MRSA)

prevalence rate of 41% based on data from 15 tertiary care centres (National Action Plan on Antimicrobial Resistance (NAP AMR) 2017 2021, Government of India) Treating MRSA is the top ten priority area for the Ministry of Health and Family Welfare, Government of India. I initially got interested in S. aureus bacteria,” he said.

“After successfully completing the GSIC prototyping grant work, I applied for the GSIC Ideathon event where I presented my idea related to rapid diagnosis of Methicillin Resistant Staphylococcus Aureus (MRSA) and I won the second prize in this competition in December 2021. This bolstered my confidence and I successfully applied and was selected for the Nidhi Prayas grant (up to 10 lakhs) incubated at FiiRE, Fatorda, Goa to develop the prototype. During my work in the last 6 months, under the guidance of my mentor Mr Kishor Shah and various sessions related to startups organized by FiiRE, I have made steady progress on my prototype developments. I have also submitted a provisional patent application for differential bacterial diagnosis based on visual colour change using a proprietary media formulation,” he added

Speaking about the challenges he said “Some of the work required dedicated space and lab setup which we managed by either renting out space or doing the work on a pay basis in dedicated labs.”

“I was attending a science fest in Panjim in March 2021 where Goa State Innovation Council (GSIC) had an exhibition on various activities organized by them and grants available to individuals and startups. Soon after I started attending online meetings and workshops organized by GSIC related to

funding, prototyping, and patent filing which was very useful. I also applied and was selected for a prototyping grant to convert excessive nitrate which is toxic to human and animal health and convert it to nitrogen gas using microorganisms. Excessive nitrate in water is harmful to health and we have previously examined it in the Saipem ward in the Candolim area (Naik and Phadke 2022) to probe the potential cause of water pollution,” he explained

“While working on this project, I examined the potential of several microorganisms to convert toxic nitrate to nontoxic byproducts, amongst which Staphylococcus aureus caught my attention as it is a major hospital acquired pathogen that can cause pneumonia, bloodstream, urinary or surgical site infections.

Interestingly, the same nitrate detection can be adapted for their rapid differential diagnosis and this work has been submitted for provisional patent filing by our company (Diagopreutic Private Limited) Overall, there was a similar biochemical process that could be harnessed to either treat toxic nitrate in water or rapid differential diagnosis of infections,” he added.

Speaking about the future plans he said, “Diagopreutic aims to be a market leader in diagnosis and prognosis of Antimicrobial resistance (AMR). We will provide accurate, reproducible diagnostic and prognostic tools to government and private labs globally, through the use of our innovative solutions ”

“I would recommend attending events either physically or at least in online mode whenever possible as many events are recorded these days. In the startup world, one can take various different roles, either in regulatory affairs, patent filing, marketing, quality controls or lab

work. You will acquire new knowledge to understand the various aspects of the startup world and give your best shot.

Reference: Naik RR, Phadke MR (2022) High Levels of Nitrate in Well Waters of Saipem Ward, Candolim, Goa. In: Ashish, D.K., de Brito, J. (eds) Environmental Concerns and Remediation. Springer, Cham. First and Corresponding Author,” he concluded

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SOME GIN FACTS THAT YOU MUST KNOW!

By Aditi Malhotra Stock Images

The gin fever is taking over everyone and how. Gin has garnered a lot of popularity in the past few years and has become a preferred choice of drink for many Many brands are launching their products in the gin segment and a rapid growth has been observed.

I am sure there is no bar that you visit today that doesn’t display a wide range of gin brands available with them, and not just gin, but the supporting categories of tonic water are also seeing a rise in the number of brands. So going with the flow, here are some interesting facts about our beloved gin that I thought of sharing with you all, hope you enjoy them while sipping your favourite gin and tonic.

1. While gin may be the national spirit of England, its origin is dated back to Holland. The British discovered genever while fighting the Dutch War of Independence in the 17th century and brought the spirit back with them.

2. The late 1600s was a period when genever was sold in pharmacies in holland. Franciscus Sylvius, a Dutch physician, created genever as medicine and his high proof concoction was believed to improve circulation and other ailments. During the Dutch Independence War, it was given to soldiers and referred to as “Dutch Courage.”

3. Tonic is as important as gin for the making of a quality gin and tonic During the 19th century, Britishers began to move to India after the Sepoy Rebellion of 1857 and, subsequently, the popularity of Gin & Tonics increased. In efforts to avoid malaria, the demand for “Indian Tonic Water” grew. Gin was added to the tonic water to mask the bitterness and enhance its taste.

4. The first cocktail listed in the first British cocktail book was a gin cocktail with ginger syrup, orange curaçao and bitters.

5. New York City in 1928 was all about GIN AND TOMATO JUICE for hangover relief. It was famous years before the vodka based Bloody Mary made its debut at the King Cole Room in the St Regis Hotel

6. It is estimated that most of the Juniper used in gin are wild picked. Almost none is cultivated.

7. While British sailors received daily rum rations, UK naval officers received daily gin rations

8. Contrary to the popular belief that Gin is most consumed in England, the Philippines is

the country with the highest per capita consumption of gin in the world. It consumes an estimated 25 million cases annually.

9. A martini at Mayfair’s duke's hotel bar is often referred to as the best in the world Drinks are mixed on a tableside trolley, and the bar maintains a strict two Martini limit.

10. Did you know that a juniper berry without which a gin cannot be made is actually not a berry at all? It is a female seed cone, a highly evolved pinecone with fleshy and merged scales that give it the appearance of a berry.

TERRANCE MOTHA

SELF BELIEF, DETERMINATION AND NEVER SAY NO ATTITUDE

By Rajesh Ghadge Images by Sarovar Portico

Coming from a family of a service background that involved lots of transfers, Terrance was born and brought up in south India and he had to spend most of younger days in the residential school that helped him to build a highly disciplined and strong personality to survive any type of environment, especially the most challenging hospitality industry

Hello Terrance Tell us something about your early days and your background

Being in a family that involved with a lot of transfers, I was born and brought up in the South of India spent most of my younger days in a residential school till higher secondary which played a major role in my discipline and able well to survive in this robust industry. Hotel Management I would say was a luck by chance that happened only during my Higher Secondary as I was very active in Sports and represented Tamil Nadu playing Hockey, represented my School upto district level in triple jump and part of various other sports activities within school.

How did you choose hospitality as a line, was it intentional or happened by chance?

I would stay it was by chance as there were few from the family who were already well established hoteliers from where I drew inspiration at a later stage of my schooling. Sports was always my first love

Not many Goans sit on the highest position in the hospitality industry of Goa, How is this experience for you and what are the challenges you face while on this position?

Many do hold good positions that makes Goa proud in this Industry worldwide, and my strong take would be self belief and determination with a never say NO attitude. I feel we Goans

are best suited for this industry due to our openness to various social cultures we experience a day in and day out. What do you think is your greatest strength and your biggest weakness?

My greatest strength would be the determination to achieve with a positive approach and my weakness would be at maintaining my cool during pressure situations.

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

Lead from the front. Leading by example has always been my mantra for keeping the team motivated. Dealing with a positive approach

on any bad business day is the best way forward.

What are the key USPs of Sarovar Portico Canacona as a hotel and how have you nurtured

If you are looking for a private peaceful and picture perfect holiday that’s the USP of what Sobit Sarovar Portico would offer.

We provide the best quality accommodation i the whole of Palolem which ensures safety, hygiene and quality service that we can strongly advocate for. Our staff are empowered to coordinate with us which gives our guest the best of services.

How do you think Goa’s tourism business is different from other parts of the country?

Challenging with the number of quality hotels spread across this small state and by this competition each one desires to deliver better than the other and in this competitive challenge we all deliver better quality service that I feel the other states are far behind us. Which other hotels apart from Sarovar Portico do you personally appreciate?

The Leela Goa stays very close to my heart as it was a part of my grooming to be a better hotelier.

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

Social media & influencers plays a very important role as I personally find this to be a

very strong way of communication to the masses, positive or negative. Where do you see yourself 5 years from now?

AS a entrepreneur having my own league of management services as I would also like to play an active role as an educator where I would have a chance to educate the younger generation to a better and positive look at the industry

CHEF NITIN TIWARI MY LONG-STANDING FASCINATION WITH THE HOSPITALITY INDUSTRY

By Rajesh Ghadge

Images by: Fern Kadamba

Starting his journey into the food & hospitality industry from Holiday Inn Goa, Chief Nitin Tiwari has a wider experience in the field of food curation and after moving around the globe on a cruise liner he decided to come down to Goa and joined Fern Kadamba.

Chef Nitin Tiwari is an Executive Chef at the Fern Kadamba, Goa

Tell us something about your journey. When you came down to Goa and how was it for you to move to Goa?

Goa is a beautiful and peaceful place I love the most. The people and the authentic goan food of Goa is very good and I enjoy the most.

So when I came down to goa I started my journey from Holiday Inn Cavelossim,I worked there for two years, then I moved to Taj Exotica Varca for two years then I got an opportunity to work in Cruise After completed Six years I decided to come back to India The first place came into my mind was goa and i joined The Fern Kadamba Hotel And Spa When did you realize that you wanted to become a chef?

Firstly, I was not sure that I would become a chef. It was my destiny that brought me into this field. When I started my journey into the field of cooking it was a challenging task but soon it turned into something that started building my interest and I decoded to take this up as my profession and now i enjoy my job.

Tell us more about your tenure and journey at The Fern Kadamba

The Fern Kadamba Hotel is a very beautiful place to work in Under the able guidance of our GM Mr Rajeev Kumar I learned a lot and implemented a lots of new thing in the hotel. Rajeev Ji always supported me and helped me with whatever material I required to get the ball rolling My team is also very supportive and always obeyed whatever instructions were given to them. I have completed five years in the Fern Kadamba Hotel & Spa and I did not realised when time flew so fast. What are your signature dishes?Tell us more about it?

I love cooking Pan fried Red Snapper and I must saay that the taste remained consistent

every time I made that dish. The basic ingredients for the recipe include olive oil, French mustard, salt, Fresh Thyme, Garlic, lemon juice, and good quality of Red snapper

I get enormous satisfaction and pleasure when I make this dish. It is an uncomplicated dish, wonderfully made where in it creates a story for us to tell the guest.

What is your personal favorite cuisine?

I always admire authentic goan cuisine The best thing about goan cuisine is, the traditional goan dishes are deeply rooted in the goan culture and the recipes are often passed down between the generations and are cherished for their authentic origins. Well it is not just one, I love both goan and Italian cuisine

What’s the dish you enjoy cooking the most?

Paella is a dish that I truly love but we do not have it on our menu. However we are planning to introduce the dish enough to work with C closely trained me to ex When it comes to eat is your comfort food?

Comfort food is s effortless, and in my c Briyani

What is your bigges weakness when you a I consider my leadersh greatest strengths. As successfully merged tw a training program for everyone was confiden How did you keep t with your team during Covid- 19 In Covid 19 pandemic It

the situation for all of us. As my team members were feeling homesick, and missing their families. I gave them moral support by telling them that everything gonna be fine, nothing to worry about and we will be in the business all over again.

Where do you see yourself 5years from now?

Just progressing and developing myself as a chef

What weirdest thing you have put in your mouth?

When I was on a cruise my teammate was cooking a dish, which unknowingly I ate because it looked very mouth snatching and later on I came to know it as a kangaroo Kitchen tools you can’t do without My knife, my tasting spoon, and my love for food

HEALTH BENEFITS OF JACKFRUIT

By Sunil Malhotra Stock Images

Jackfruit is a tropical fruit in Asia, Africa and South America. Jackfruit is a member of the Mulberry family.

1. Prevents Diabetes

Jackfruit contains substances that reduce blood sugar levels and are found to improve glucose tolerance as also the chemicals present in jackfruit leaves prevent diabetic complications. As per preliminary evidence, jackfruit leaves help stabilise blood sugar levels and hence control diabetes.

Photo Credits- Robin Stickel

2. Aids Digestion

Due to the high amounts of soluble and insoluble fibre present in jackfruit, it helps with digestion The fibre present is essential for the prevention of constipation The ability to absorb water may also help prevent cholesterol absorption and fat build up in the digestive system. Research has proved that jackfruit aids in digestion.

3. Supports Bone Health

The intake of jackfruit regularly protects bones from breaking down as such it relieves osteoporosis, arthritis and many other bone conditions. Jackfruit contains magnesium and calcium which are important for good bone health Jackfruit increases bone density by reducing calcium loss with potassium therefore existing bones are less prone to problems. Jackfruit is also rich in manganese, copper, zinc and phosphorus which are crucial for bone health.

4. Provides Instant Energy

The body easily absorbs the simple sugars present in jackfruit. For instant energy, post workout, it is an ideal snack.

5. Regulates Blood Pressure

The negative impact of sodium is lessened by the significant amount of potassium present in jackfruit resulting in reduced hypertension

6. Good For Hair

The seeds present in jackfruit are rich in minerals and vitamins that help keep your scalp healthy. Soak the seeds overnight, and grind them into a paste with water in the morning Apply on your scalp, let it sit for an hour, and then wash it off.

7. Cures Anaemia

Jackfruit is known to contain many essential minerals and vitamins such as A, C, and E, in addition to magnesium, manganese and

copper which are found to be beneficial for the production of blood.Including jackfruit in your daily diet helps prevent Iron deficiency which is a major cause of anemia

8. Prevents Cancer

It helps in the treatment of cancer due to its antioxidant rich properties. Tannins, saponins, and flavonoids present are heavily beneficial constituents of jackfruit. The prevention of the growth of tumor cells, to fight oxidative stress is helped by these compounds to remove free radicals. Seed flour has been found to have anti cancer effects.

9. Helps Improve Vision

As per studies, jackfruit contains beta carotene and various nutrients that provenly support eye health and are essential for vision Beta carotene gets converted to Vitamin A. The role of jackfruit in the normal functioning of the cornea and conjunctival membranes is most necessary for good eyesight. Jackfruit also contains Zeaxanthin, Lutein and Carotenoids that don’t get synthesised by the body. These nutrients help filter harmful light and help protect healthy cells in the retina.

10. Prevents Cardiovascular Diseases

Cardiovascular diseases are prevented by the intake of jackfruit as per studies It promotes heart health as it is known to be high in antioxidants and fibre. The negative impact of sodium levels is reduced by the potassium present in jackfruit resulting in the prevention of artery damage. They are an excellent source of Vitamin B6 which is necessary for heart health Jackfruit is rich in resveratrol which is instrumental in providing cardiovascular support and can help treat cardiovascular diseases like atherosclerosis and ischemia.

WHAT TO AVOID EATING WITH HIGH CHOLESTEROL

By Sunil Malhotra Stock Images

Let’s first try and understand what cholesterol is. It is a fatty, waxy substance found in your blood. Cholesterol is mainly of two types: GOOD CHOLESTEROL (HDL i.e. High Density Lipoprotein) and (LDL I.e. Low Density Lipoprotein). Another type of fat found in the blood is Triglycerides, which increases the risk of heart disease. To reduce your levels of bad cholesterol and triglycerides you must follow a healthy eating pattern We give you here some foods to avoid:

Red Meat

Meats like beef roast, pork chops, ribs steak and ground beef tend to have more saturated fat and cholesterol content You should focus mainly on lower fat animal protein, such as baked skinless or lean white meat.

Processed Meat

Because of the high sodium content and low nutrition you should generally avoid processed meats If you want to go for processed meat then choose from minimally processed meat that too should be preferably white.

Full-fat Dairy

Saturated fat is found in abundance in dairy products like butter, cheese, full fat yoghurt and whole milk too. Cheese also is known to be high in sodium. Try and drink skimmed milk, limit your intake of cheese and look for low or non fat yoghurt. Instead of butter use extra virgin oil

Baked Foods and Sweets

Due to the butter or shortening present in cookies, doughnuts and cakes they are carriers of the high level of cholesterol and saturated fats. Also, they contain a higher quantity of sugar, which leads to higher levels of blood triglycerides which can be a great risk for coronary heart disease. Preferably make your desserts at home, thereby cutting the amounts of butter and sugar.

Fried Foods

Another unhealthy food is the oil you fry your chicken or French fries in has a high percentage of cholesterol and unsaturated fats. Avoid fried foods and better go for baked potatoes or fries.

Salt

Your blood pressure can shoot up if your intake of sodium is high Avoid having too much salt in your food and even otherwise.

There are several other foods too that are unhealthy for you, so kindly take ample care of your diet for a healthy life.

MAKA DI

GOA’S BESPOKE 100% CRAFT BEER

By Rajesh Ghadge Images by MAKA DI

Maka Di is India’s foremost bespoke 100% craft beverage company thats makes game changing craft beer beverages in Goa since 2017 Co founded by Aditya Ishan Varshnei (CEO) and Anish Varshnei (CIO) that strives for excellence, It is a young, innovative beverage company.

“We aim to build an infrastructure around our products that is vastly different from what’s available in the market today and as such we have a team of young, vibrant individuals to take our mission forward. We are also the only brewery in India to have an in house Quality Control mechanism and an R&D lab to experiment & process ingredients,” says Ishan. “Did you ever imagine that an astronaut would be a beer ambassador? Well, ours is He is in space and he could well be at a store, pub, or restaurant near you. And he is now getting ready to tell you about the beer he stands for and loves, on earth and in outer space. A beer brand called Maka di Maka was born out of the desire to create a unique range of locally brewed beer, full of character. Today, Maka offers 6 variants of craft beer. So here goes, ” he adds.

The Ale first was made by mystic monks who experimented with heady flavors and brewed intoxicating golden elixirs With aromas from esters and hops from the Czech Republic finely balanced, this bespoke beer created exclusively for you in partnership with Lupulus Brasserie in Belgium has contemporary flavors and moods It’s called the BELGIAN TRIPEL

The next Ale has a natural sweetness Built on a base of malt, honey ale is hoppy, layered with the lingering essence of wild honey. Layered and smooth, the organic wild honey for this Ale is sourced from the majestic Jim Corbett National Park and by the way, was the

first ever brew brewed in the White House by an American President. The beer type is simple and straight, it’s called HONEY ALE. Then they have a spicy wheat beer with attitude This easy drinking beer is light and citrusy and has exciting aromas of coriander, cumin, and Sicilian lemon. In France, it was known as bière Blanche. This style originally belonged to the Flemish region of Belgium. That’s where it derives its name BELGIAN BLANCHE

The next beer that they have on their list is a pure lager, traditionally brewed by the book and internationally recognized to beer lovers in Goa and India. It’s called BAVARIAN KELLER. Apart from the above, they also have special additions to their range of beers, the Shandy and Rose Brut IPA.

SHANDY

the advanced brewing techniques of Maka brewers meet citrusy lemonade, a flavor that lovers of Borecha’s Sicilian lime and lemon, and the result is this crisp citrusy ‘lager ade’ beer cocktail.

All good stories almost always begin with "Once upon a time" and this one begins in Britain in the 1950s Beer a traditional favorite was mixed for the first time with ginger ale and called "Shandygaff", which was shortened to "Shandy".

Over the years, many of us have been initiated into beer via Shandy (lemonade mixed with beer)

"The world over people are looking at easy drinking low alcoholic solutions The lager and lemonade combo (lager ade) which we are introducing as Shandy is an offering we believe will do well in Goa and elsewhere, as a low alcoholic functional beverage. when we enter other cities,” Aditya Ishan Varshnei

Rose Brut IPA

The finest grapes sourced from Nashik give the beer a slight tartness and its unique pink color. The fruity aroma is a result of the combination of American and German hops, while the dry finish can be credited to the special enzyme that we use to make a "Zero Gravity Brew" Research & Development

Using research and innovation as their key tools, they wish to create a craft beverage experience that matches global standards Their in depth research has enabled them to source high quality ingredients and raw materials from Finland, Germany, and Spain, to produce exceptional craft and functional

beverages that have found a niche in the beverage universe. Hours spent in the lab have led them to source the finest ingredients to brew their beverages The company has invested in testing their raw materials and final products till they were satisfied with the results. “We paid close attention to our brewing, manufacturing, and bottling processes to ensure that everything stayed on track We spent time finding the best, most eco friendly way of packaging too We integrate our brews into a channel of excellence that caters to a variety of moods, and palettes,” adds Aditya Ishan Varshnei. Maka di Belgian Tripel also received Asia beer champion 2022 Strong Ale Bronze Award

A BEAUTIFUL STAYCATION IN THE HEART OF SOUTH GOA WITH HERITAGE VILLAGE RESORT & SPA

By Aditi Malhotra Images by Heritage Village

Nestled in the picturesque South Goa and with just 2 minutes walk to Arrosim beach, Heritage Village Resort & Spa is a perfect getaway for your next family vacation. The hotel reflects true Goan essence with the Portuguese styled architecture taking precedence while the rooms are comfortably appointed with all modern amenities to ensure a pleasant stay.

The warm hospitality of Heritage Village Resort & Spa awaits you right at the entrance, with smiling faces, serenaders that groove to the Goan tunes and a refreshing drink of coconut water As you settle down in the beautiful lobby sipping your welcome drink, you get a glimpse of the huge pool in the front surrounded by greens and also the all day dining restaurant buzzing with people.

We were attended soon by the warm staff, and directed towards my room I stayed in a Deluxe Room, offering a sense of expansive space with contemporary interiors and elegant décor. This well appointed room, came with a small balcony offering a pool view and was complemented by modern amenities and thoughtful inclusions such as a diwan cum bed. They were perfect for a relaxing vacation.

The in room hospitality with a personalised welcome letter, a bottle of wine, a fruit basket, cookies and nuts is something that will remain with me for a long time as I am a big fan of small gestures.

After relaxing for some time in our room, we headed for a hearty lunch at the all day dining restaurant Chutney, there was a South Indian food festival, where we indulged in a specially curated South Indian menu For starters, we relished Meen Varuval, popular South Indian Fish Fry and Kozhi Melagu Charu, a fragrant chicken soup. Both the items were super delicious, I especially enjoyed the warm soup a lot

Up next was Ennai Kathirikai which is a South Indian curry made with tender brinjals and also there was Mutton Ishtew with Appam and both these main course items were really good. Paruppu Payasam was something I had never tried before and was great, it was a payasam made with moong lentils simmered in coconut milk.

After having this delicious meal, we returned to our room for a quick nap and then headed for a dip in the pool. The poolside also has a bar that can serve you amazing cocktails and chilled beers We enjoyed every bit of staying in the pool for a long and leisurely dip.

As I wanted to spend some more chilled out time with my son, a curated picnic on the beach was next on our agenda. Arrosim beach is just 2 minutes walk from the resort and they do have buggies to take you there We had a beautiful set up on the beach complete with some nibbles like nachos, cookies, brownies and sandwiches along with chilled beers and coffee as well. The picnic baskets full of these goodies and beach toys ensured that our picnic was indeed fun

The sunset at the beach was almost surreal and you must indulge in this experience whenever visiting Heritage Village Resort & Spa. This personalised picnic made it even more worthwhile

The resort’s Blue Lagoon bar was our next stop where I enjoyed a refreshing gin n tonic along with some bar nibbles like Chicken Malai Tikka and Chicken Popcorn.

Mama Miso, the resort’s Pan Asian fine dining restaurant was our ideal choice for a lovely dinner I really cannot begin to put into words how awesome and delicious the food was. Each and every item on our table was thoughtfully prepared and full of flavours. Spinach Wrapped Chicken in Black Bean Sauce, Avocado Cream Cheese Roll, Crunchy Chicken Katsu Roll and the Chicken Ramen Bowl were my top picks and I highly recommend you give them a try. After such a delightful meal retiring to our comfortable room for a good night’s sleep seemed just right

The buffet breakfast is served from 7:30 AM to 10:30 AM and we made it just in time to relish the same. The buffet spread had a perfect mix of Indian and English breakfast items Fresh fruits, eggs to order, hot n crispy dosas, cereals, juices and fresh bakes, all found a great space on the buffet. With a glass of Mimosa, I enjoyed a portion of eggs benedict and some fresh fruits for my fill.

Sadly it was a short staycation and after breakfast, it was time to leave for home But I am positive that I will be going back to Heritage Village Resort & Spa for a longer vacation very soon because the hospitality, the experiences and the food, everything was top notch

About the resort

Heritage Village Resort & Spa, Goa

Arossim Beach, Arossim, Cansaulim, Goa 403712

Tel: +91 83266 94444 | Fax: +91 83227-54324 E-mail: goa@heritagevillageresorts.com

EAT, CHILL, WORK, REPEAT AT QMIN!

By Aditi Malhotra Images by Armaan Malhotra

Patto is all set to become a foodies’ hub apart from being the business centre of Goa. Located right in the heart of Panjim city and surrounded by offices, it's surely a great place to explore food options. After all, food is what brings people together like no other. One such exciting place that you must explore is QMIN. QMIN, coming from the house of IHCL is now open in Ginger Hotel and makes for a great addition to this ever evolving food scene in Panjim.

The chic, vibrant and quirky ambience of this place is something that you cannot miss. Its one of the first thing that catches your attention. QMIN is a perfect combination of a place where you can sit back and relax or also carry your laptop and work from You'll enjoy the chilled out vibes and the relaxed environment at this restaurant. Seating is available for almost every mood and type of group, from large tables to covered intimate spaces, comfortable couches to single seaters. With this fresh, contemporary design and service philosophy reflecting the reimagined Ginger brand's philosophy of providing a seamless hospitality experience, the all new Qmin combines comfort, convenience, and chill to offer guests a multi sensory dining experience

This space has ample charging points and seamless Wi Fi connectivity, making it a great location for business meetings or a creative workspace.

And not to forget, it’s so beautifully designed and decorated that every corner is worthy of making it to your Instagram feed, I am sure you will end up taking tons of pictures like I did. When it comes to food, Qmin offers a mix of quick, easy, and comfortable dishes, as well as some authentic sit down meals. You can also get beer and binge baskets while watching a match on their big screen or catching up with friends. The nachos basket for instance was just perfect. It came with a beer and nachos, served with 2 dips. Their homemade salsa was such a refreshing change from the bottled salsa dips you get everywhere, as well as their cheesy dip With a tangy and spicy dressing, this salsa had fine pieces of onions, tomatoes, and green chillies. In comparison with the usual salsa, it reminded me more of a good kachumbar salad. You will not be able to stop

eating this after you take your first bite with the crispy nachos.

I was literally licking it off to the last bite. The tawa pomfret was my next favorite starter, and it was the best dish of the day This pomfret, marinated in a delicious masala and perfectly cooked, is a must try and should not be missed.The new 'On the Run' counter at Qmin is your best bet if you ' re looking for a quick bite on the go You can buy kathi rolls, dahi bhalle, pizza, chole kulchey, dum biryani, and other packaged snacks such as cookies, chocolates, energy bars, biryani cups, and beverages on the go.

Items like kathi rolls, dahi bhallas, chole kulchey are freshly prepared every day and kept ready but are heated and served immediately. So when in a real hurry, these quick serving items can be right on your table in under 5 minutes. You can even parcel them and relish them on the go. But trust me these taste as delicious as they can The chef ensures that the quality is not compromised and the food is always fresh.

Prawns Balchao, a local Goan delicacy that is usually considered and eaten like a pickle was my choice for the mains. Its sweet, spicy and tangy taste makes for an interesting combination of flavours and is best relished with a soft poee.

Because of its pickle like feature that can be preserved for many days it has always been considered a dish that you save for a rainy day when fresh fish is usually unavailable

We tried the chole kulchey next Although the concept of kulchas is still very new in Goa and it did not meet my expectations of a typical North Indian style kulcha, its bread like taste and texture went well with the choley. The choley were nicely prepared and mildly

spiced and made for an interesting combo.

You can also relish mains like the Goan fish curry with rice, Dhaba paneer and butter chicken with naan, dal tadka, and more at Qmin

Qmin makes for the perfect hangout and party spot thanks to its high energy music, quirky décor, outdoor patio, and large screen to watch matches with friends and has a lot to offer under one roof

With IHCL’s promise of quality, Goa has got a new address where one can chill and enjoy delectable bites. So, what are you waiting for, head straight to Qmin at Ginger Goa, Patto and let the fun times begin!

THE OUTPOST BY SLY GRANNY

By Armaan Malhotra Images by Armaan Malhotra

Sly Granny has surely established a name for itself and set the culinary standards high in Goa. With 3 amazing sub brands, Tereza by the Beach, Mamagoto and the more recent Outpost, you can always be assured of great food and great hospitality, whichever restaurant you may visit.

I have been to all 3 and my personal favourite is The Outpost Oozing out a vintage charm, it transports you to the 1950s and you feel as if you are sitting in a beautiful café in some English country. It is indeed one of the finest places I have come across recently and it should definitely be on your list

I personally love the posters that adorn their walls and can easily spend some time just staring at them.

Located close to Mandovi Creek, I love the fact that the place doubles up as both a café and a bar as they serve some amazing brews and you can relish them till the time you aren’t ready to hit the bar or are a non drinker like me.

I enjoyed my Iced Mocha with the Burrata which was the first dish on our table. Seasoned with toasted coriander seeds and caramelised oranges, the Burrata was a great way to start our culinary experience.

Up next was the Crispy Chicken, since I had tried this one at Tereza by the Beach and loved it, I just had to order again. Yes, they do have a few things in common on their menu, but the charm of this place is unmatched for me. Served with a hot fermented sauce and pickles, this chicken is something you should not miss.

For the mains, while I settled for the Katsu Chicken Burger, my mom picked the Pandi Fry Tacos I have to say that both the dishes were fabulous. With crispy fried katsu chicken and the perfect sauces to go along, it was indeed one of the best burgers I had eaten in a long time and it's surely something that will take me back there soon

My mom had the same feeling about the Pandi Fry Tacos and I am sure they must be as good as the burger.

There can’t be anything better to end your meal than the Basque Cheesecake or the Dark Chocolate Cake, both these desserts were heavenly and even if your stomach is full, you cannot get enough of them The basque cheesecake in particular is something that you should not miss.

Overall, The Outpost is the kind of place that ticks all boxes. It’s a place where you can chill out with friends & family, it's also a place that can serve as a perfect date scene and it's also a place where one can just grab a cup of coffee or a beer and read a book from their small but beautifully curated library.

The food is excellent and the warm service is like the cherry on the cake I am sure you would love experiencing The Outpost as much as I did.

About the restaurant Address: Chalta 45, Ground Floor, Soho Building, Tiswadi, Panaji, Goa Contact: +919209004575, +919209004576

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ARVALEM WATERFALLS LESSER KNOWN PLACES IN GOA

By Sunil Malhotra Stock Images

From this issue onwards we are starting an article to bring to the readers a series on lesser known places in Goa, worth a visit

In this issue, we take up one such destination.

Arvalem(Harvalem)Waterfalls

Harlem waterfalls is a serene and scenic breathtaking place, more so during monsoons, on this southwestern coast of Goa. It is situated close to the Bicholim and Sequelim towns of North Goa. The broad white cascading waterfall, especially during rains, flows noisily through the terrain of rocks and trees. The waterfall turns into a small trickle during winter.

It is truly an awe inspiring sight to see this waterfall cascade from a height of 70metres. It is an ideal place for a fun day out with the family. You can have a great time with your family or have a picnic. You can spend leisurely time at the waterfall site and enjoy various fun activities like taking a dip in the water, having a stroll across the lush green surroundings, clicking pictures and visiting various little shops nearby.

The Government has set up a recreation centre adjacent to the waterfall so that you can make the most of your trip. It is a worth visiting place during monsoons The place is also a craze among film crews for shooting.

Some of the nearby attractions are:

Rudreshwar Temple

The ancient Inca of Lord Shiva is venerated here The idol in this temple is so placed that it faces the waterfall. While coming down the stairs from the temple you get a view of the majestic waterfall cascading down in all its glory. The temple attracts several devotees on Shivratri, which is celebrated with great fervour The last rites of the deceased are also performed behind the temple premises.

Pandava Caves

These Pandava or Harvalem caves are around 6th Century rock cut caves where, as per mythology, the Pandavas, during their exile took refuge The caves with their plain laterite stone walls are simple yet appealing.

Carambolim Lake

It is one of the most picturesque and exciting wildlife preservation sites in Goa Due to its rich ecological diversity, several local and migratory and some exotic plants can be seen here. A bonanza for nature lovers.

How to reach Harvalem Waterfalls

The shortest route to reach the place is from Panjim.

It takes about an hour to get there by bus, for cheaper bus rides you can opt for Govt, run. bus rides from Panjim Kadamba bus depot.

A private taxi or car will take around half an hour to cover the 24 km distance.

The distance from Goa International Airport at Dabolim is around 60 km which can be covered by prepaid cabs or app based cabs in about one and a half hours

Take your pick and do visit this mesmerising site.

In the coming issue, we will take up another less visited spot.

KIM MARTIN

BAKING HER WAY INTO PEOPLE’S HEART!

By Aditi Malhotra Images by Kim Martin

Kim Martin is a passionate baker and with the support of her family, she turned her passion into a business. Today she is a successful home chef and she has a huge customer base that is fond of her delicious cooking. Here is a candid chat with Kim to understand how her regular baking became Kim’s Fine Foods & Confectionery, a name that people swear by.

Based out of Orlim Salcette, you can reach Kim at +91 84079 90664 and tingle your taste buds.

How did it all start?

The passion for cooking it seems is in the family! While the seeds to join culinary school was sown when I was very young but the circumstances did not permit me to pursue it.

But I guess destiny had its plans ready.

Kim's fine foods and confectionery was started about 10 years back with the encouragement of my husband and both my children who are my biggest support & critics as well.

When did you exactly think of turning it into a business?

While I started taking orders at Christmas & Easter from before, 10 years ago, on the first Sunday of December, Kim’s Fine Foods & Confectionery was born. This is where we formalised the idea, the licenses were applied for and since then there has been no looking back Only hard work, commitment and consistency

Who has been your biggest inspiration? My parents!

Did you like cooking as a child?

Yes, I have always loved cooking! I was a curious child and one would find me in the kitchen pretty often

What's your personal favourite cuisine?

Continental is my all time favourite, however, I love to try out new dishes.

What's one dish that people love but your family doesn't like much?

Haha Prawn Bacon n Potato Gratin, it's a lovely cheesy combination and people love it. However, that is not the case at home.

What was the first dish you prepared that started your home chef journey?

The first dish I ever made was when I was 12 years under the supervision of my father and it was the cauliflower au gratin!

What's the weirdest food you have ever tried?

Cannot say it's weird ..but loved it, Escargot with garlic butter in South Africa.

What do you love the most other than cooking?

Travelling and meeting new people.

Your top favourite dishes from your menu. Chicken Cafreal

Beef Wellington with buttered veggies and brown pepper sauce

Honey mustard glaze ham

BBQ pork spare ribs

Roast stuffed chicken

Rum soaked Christmas cake

Which other chefs do you look up to and why?

Gordan Ramsay, he is a great chef and I connect with his childhood

Marco Pierre White, he is so down to earth and such an inspiration.

Angela Lawson because she also did not have any formal training and learnt her own way, much like I have

What are the plans for the future?

I would like to start a boutique restaurant serving food that satisfies one ' s taste buds and soul alike.

THE ONE WOMAN SHOW!

By Armaan Malhotra Image by: Armaan Malhotra

“Women are never stronger than when they arm themselves with their weaknesses.”

Madame Marie du Deffand

Sometimes a woman ’ s weakness becomes her biggest strength and she emerges stronger than ever. Such has been the case with Debjani as well Debjani came to Goa more than a decade ago from Kolkata. She lost her husband at a young age and had the responsibility of raising 2 kids all by herself.

Her loss was irreversible, she was low and shattered, but then she gathered all her strength and decided to face life head on She not only had to raise her kids but to provide for them in every way, from a home to food, to education, she had to look for means to support herself and her kids and somehow make the ends meet.

This is when she looked inside and evaluated her own strengths. She could not imagine that the daily house hold chore that she had been diligently performing for her own family was now going to become her means to earn bread and butter. Yes, it was cooking!

Debjani started with a small kiosk outside SAINIK SUPER STORE in Porvorim. She served South Indian breakfast items like Dosas and Idlis in the morning and during evenings, she started selling popular street food items like Pani Puri, Dahi Puri, Ragda Pattis etc.

Her son also stepped in to help her a little and today by the grace of Goa Debjani has opened up a small café in Porvorim from where she continues to serve food with the same love and passion.

Today she is independent, stronger than ever and ready to take the world by its horns Her work has made her financially stable and given her the confidence to be alone and manage things by herself. Today people know her by

her name, they love her food and keep coming back for it, in this big world, Debjani has made her small place.

It’s the women like her that provide inspiration to everyone around, no matter what, if you believe in yourself, you can definitely achieve what you want

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