VOLUME 1 • ISSUE 2
Goa's First & Only Food & Hospitality Magazine
MARCH 2022
COVER STORY
CAAVA Come For The Vibe Stay For The Food!
GOA FOODIES
UNWINDING IN A HIDDEN GOAN WILDERNESS CALLED MOJIGAO NESTLED IN THE UPCOMING NEIGHBORHOOD OF ASSAGAO IN GOA, MOJIGAO ECO VILLAGE. GOAN SPIRITS
MOG ASUN THIS UNIQUE WHISKY THAT SYMBOLISES LOVE IS JUST WHAT YOU NEED TO BANISH THE COVID-19 BLUES! THE INCREDIBLE KITCHEN
PICKLES THAT TICKLE YOUR TASTE BUDS! FOODPRENEUR PRIYANKA GUPTA SHARES WITH US HER PICKLE SECRETS IN REVIEW
PRIME ROSE! THE BEST PART ABOUT PRIME ROSE IS THAT THEY NEVER STOP EXPERIMENTING WITH THEIR FOOD GM SPEAKS
GAURAV APTE GENERAL MANAGER, GOA MARRIOTT RESORT & SPA, MIRAMAR CHEF SPEAKS
CHEF DIBYENDU ROY CHEF DIBYENDU ROY IS THE EXECUTIVE CHEF AT GOA MARRIOTT RESORT & SPA
TABLE OF CONTENT
10 EDITORIAL
00
12 THE TEAM 14 INDUSTRY BUZZ GOA GETS ITS FIRST MEDITERRANEAN ROOFTOP RESTOBAR CONCERT FOR PEACE @Caava Courtyard!
14
3000
20 COVER STORY THE PERFECT MIX DOES EXIST AND IT’S CALLED CAAVA!
30 INCREDIBLE KITCHEN PICKLES THAT TICKLE YOUR TASTEBUDS!
ASIAN SUMMER CHICKEN SLAW
34 GOAN FOODIE
20
00
NESTLED IN THE UPCOMING NEIGHBORHOOD OF ASSAGAO IN GOA, MOJIGAO ECO VILLAGE
38 IN THE PINK A GOA-BASED BRAND MADE ITS MISSION TO BRING POPULAR INDIAN FOOD AND DRINKS INTO YOUR HOMES
00
38 COCKTAILS AND
CUISINE WITH ADITI
34 PAGE 08 |FOOD&HOSPITALITY
4000
HAVE YOU EVER WONDERED WHY CERTAIN FOOD DISHES PAIR WELL WITH THE OTHER?
42 GM SPEAKS CANDID CONVERSATIONS WITH GAURAV APTE!
46 CHEF SPEAKS MARRIOTT'S CULINARY MAGICIAN!
50 FOOD & HEALTH TOP 5 HEALTHIEST OILS TO COOK WITH! 5 FOODS FOR EYE HEALTH!
58 GOAN SPIRIT MOG ASUN - GOA’S NEWLY FOUND WHISKY LOVE!
14
62 IN REVIEW INNER LIVING FOR INNER HAPPINESS, HEALING AND MORE! YOUR SEARCH FOR GREAT STEAKS ENDS AT PRIME ROSE! SHANGRILA JUNGLE RESORT, MORE THAN JUST A LUXURIOUS JUNGLE GETAWAY! CRAVING FOR BURGERS, SANDWICHES AND MORE, NICKY M’S KITCHEN IS YOUR BEST BET!
78 HOME CHEF OF THE MONTH SAY BHALO BASI TO BENGALI CUISINE IN GOA!
© All rights are Reserved. Reprinting, publishing whole or part without obtaining the express written permission of editor and publisher is strictly prohibited. All the images unless otherwise indicated are used for illustration purpose only. In case you feel that any image/s or content/s should not be there / needs due credits / having copyrights, you may please immediately inform the same to the editor/publisher in written format, the needful will be done in the following issue. To err is human. Although we take due care while publishing the magazine to ensure it is free of any mistakes, any omissions or errors are entirely unintentional. In case you find any erroneous photographs, language, missing credits or anything else published incorrectly, please feel free to bring it to our notice. We believe in publishing matters that catch our readers' attention and at the same time impart information. We hope all our readers appreciate the content and help us make this publication even better and more useful. Published & Owned by GOA PRISM DIGITAL MEDIA, and Published at FIIRE, Fatorda - Goa. 403602. India. Editor & Publisher: Rajesh Ghadge
PAGE 09 |FOOD&HOSPITALITY
EDITORIAL
DREAMS DO COME TRUE, ALL YOU NEED TO DO IS DREAM AND BELIEVE! Launching
this
magazine
finally
last
month
felt
And
2
months
ago
when
Rajesh
offered
me
the
nothing less than a dream come true! Now that the
opportunity to lead the magazine, I not just jumped with
magazine
joy but also greatly appreciated his gesture of coming
is
launched,
I
can
spill
some
beans
on
how this all happened. The seed of this idea was in
back
my head ever since I started blogging. Being a food
started jointly.
to
me
since
this
discussion
was
something
we
and travel blogger, my blog many times felt like a magazine to me but obviously, I dreamed of giving
Today I am immensely happy that not just mine but both
it
our dreams have come true. We successfully launched
a
more
professional
approach.
However,
in
all
these years it never happened.
our
magazine
Courtyard
on
the
amongst
25th
the
of
February
presence
of
those
at
Caava
who
have
I remember meeting Rajesh, our editor in chief over
supported us and believed in us. And you our audience
a
at large has received our first edition so well that it has
cup
of
vaguely
coffee
some
discussed
hospitality
the
magazine
in
2.5
years
need Goa.
ago
for
My
a
when food
seed
of
we and
an
idea
seemed a little more possible, given the fact that Rajesh
was
already
running
a
successful
left
us
overwhelmed.
We
should
strive
to
bring
you
stories around Goa’s food and hospitality scene giving our best in each upcoming edition.
media
house and a print magazine in Goa. I felt as if my
Take a virtual tour of our launch venue Caava and feast
seed was watered and could see the day of light
your eyes with their gastronomical delights. We have
soon.
brief
some offbeat staycation reviews for you to plan your
silent
next getaway, some amazing recipes, a start-up story
But
then
discussion
also
COVID got
happened,
infected
and
and
our
died
a
death.
that is set to change the perception of healthy food not being tasty, a home chef who brought Bengali cuisine in
2 years of COVID have been a struggle for all and
limelight
amidst
heading one of Goa’s most renowned resorts amongst
making
ends
meet
and
other
work
commitments I almost forgot about the magazine. But
on
the
other
side,
Rajesh
kept
working
on
in
Goa
and
another
Bengali
Chef
who
is
other features.
it
relentlessly. Over 2 years, he kept building content
Don’t forget to share your feedback with me because I
for
believe there is always room for improvement. Connect
the
website
magazine that
even
and
worked
before
the
so
hard
on
magazine
the was
with me at aditi@foodandhospitality.org
launched, its SEO and analytics spoke for it.
ADITI MALHOTRA MANAGING EDITOR
PAGE 10 |FOOD&HOSPITALITY
CONTACT US
THE TEAM Editor in Chief Rajesh Ghadge
Managing Editor Aditi Malhotra
Business Head Laila Fathima
Contributors Sunil Malhotra Nikita Shah
Design & Layouts Creative Concept Media
Photography Intern Armaan Malhotra
Social Media Intern Aditya Malhotra
EDITORIAL OFFICES FOOD & HOSPITALITY MAGAZINE 501"B"Wing , 5th Floor, Sunteck-Kanaka Corporate Park, Patto Plaza, Panaji,Goa-403001 +91 98116 43530 15-S1, Kamat Kinara, Toca, Miramar Panaji - Goa. 403002, India. +91 89990 85172
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
PAGE 12 |FOOD&HOSPITALITY
INDUSTRY BUZZ
GOA GETS ITS FIRST MEDITERRANEAN ROOFTOP RESTOBAR
RAKI Ready for a one-of-a-kind rooftop experience in the capital city of Goa? Introducing the first and the highest rooftop restobar in Goa, on the 11th floor
of
The
Crescent
Hotel,
overlooking
the
Miramar beachfront - Raki Modern Mezze and more opened
its
doors
on
the
1st
of
March
2022.
A
stellar team consisting of Rakshay Dhariwal from Passcode
Hospitality,
Chef
Rahul
Gomes
and
sisters-in-law duo Sahana Kumar Monserrate and Jennifer
Baumgartner
Monserrate
have
joined
forces to bring to you the finest modern version of Middle national
Eastern drink
cuisine
of
Turkey,
at
Raki.
raki,
a
Inspired liqueur
by
made
the of
twice-distilled grapes and anise, this plush space is the first in the country to serve Raki. The drink raki is also
called
the
lion’s
milk
because
of
its
cloudy
appearance and at Raki it is served as an aperitif.
PAGE 14 |FOOD&HOSPITALITY
This
55
seater
upbeat
restobar
offers
a
modern twist to Mediterranean dishes along with their wide variety of cocktails created to showcase the versatility of flavours and colours of Goa. Designed by Rahul Gomes, Head Chef at Raki, the menu includes a variety of dishes like
Labneh
Za’atar,
Hummus(especially
the
different Edamame
types
of
Hummus
with Chorizo), Toum & Harissa, Feta & Okra Gozleme, and the Pides with truffle oil and burrata cheese amongst others. Most of the spices used on this menu are imported from the Middle East to keep the flavours authentic.
The
interiors
of
Raki
are
luxurious
yet
minimalistic, with a play of rose gold and teak wood,
accessorized
with
gray
and
teal
furniture. Raki has been designed by Archizi Design and Alan Machado keeping in mind the feel of a lavish penthouse with a 180 degree view of the Miramar coastline, a sun-roof for a ceiling, an exquisite bar and with indoor dining and bar seating, and outdoor lounge seating. The experience at Raki would not be complete without a mention of their cocktail menu. Their in-house offering
mixologist some
cocktails Horizon,
like Tokyo
designed
classics Alphonso to
Beirut,
and
Goa
Punch, and
the
of
menu inspired
Beyond course
the the
Lions Milk.
PAGE 15 |FOOD&HOSPITALITY
Speaking
about
the
inspiration
for
Raki,
Sahana Monserrate says “Living in Panjim for the last 7 years, I realized the dearth of good Middle Eastern food, and as the opportunity presented itself, I decided to give the rooftop of our hotel an international feel with modern Mediterranean
and
easy
finger
food.
The
place gives out a stylish vibe with an extremely unique
view
and
height,
and
for
me
it
is
everything that Goa has been waiting for. Our vision was perfectly understood and executed by
Archizi
creating
Design
this
and
ambience
Alan
that
is
Machado dynamic
in
and
conceptual. They strived to deliver a unique perspective restaurant.”
Raki is the perfect place for people to unwind and
enjoy
a
cocktail
with
a
breath-taking
seascape in the capital city of Panjim. Thanks to its unique environment, dishes and cocktails that
will
leave
unparalleled
you
view,
wanting
Raki
is
set
more to
and
an
provide
an
unforgettable and unmatched experience!
PAGE 16 |FOOD&HOSPITALITY
with
this
wonderful
rooftop
INDUSTRY BUZZ
CONCERT FOR PEACE @CAAVA COURTYARD!
The
Concert
executed Ukraine
For
to
Peace
raise
and
to
was
funds
make
conceptualised
for
the
those
world
a
and
suffering better
in
place.
Millions of children are being displaced from their homes
and
for
some,
the
struggle
for
their
life
begins as soon as they are born. There are so many premature
deliveries
happening
in
hospitals
and
both mothers and children face tough conditions. They
can
neither
be
evacuated
nor
are
the
hospitals properly equipped to take care of them. Premature
babies
who
need
extra
care
are
swinging between life and death. The organisers said ‘In our small way, we wish to reach out to these hospitals and help them get incubators and other required
equipment
to
try
and
ensure
healthier
growth for these children who are fighting each day for their survival. We are working on getting the funds
raised
to
the
16th
Children's
Kharkiv”.
PAGE 18 |FOOD&HOSPITALITY
Hospital
In
There is no greater power in the world than the power of love, and we stand by love. With this sentiment
in
international
their
hearts,
community
the of
local
Goa
and came
together to stand by peace and help those troubled by the war in Ukraine. On Sunday, March
13,
2022,
‘Concert
For
Peace’
was
organized by Ash Chandler, Sinead McManus & friends at Caava Courtyard, Anjuna with a single aim in mind - to raise funds for a cause.
It was an evening of entertainment hosted by Ash Chandler who also sang with his duo act (Los
Bardos
with
Salim
Sadik)
featuring
renowned artists including Carlton Braganza (Jukebox
Jammies),
Noronha,
Smruti
Charizma
Jalpur,
Anika
Entertainment,
Fire
Performers- Kupava & Liza, Wolf Family, Sufi dance Wanted
by
Tatiana
Lee
performers.
resounding
success
Mariia
The as
the
Skutova
&
show
was
a
crowd
enjoyed
three hours of nonstop entertainment with love & applause at the beautiful venue.
PAGE 19 |FOOD&HOSPITALITY
Familiar
faces
including
French
actress
Marianne Borgo, Dr Nadia Pinto Sousa & Paul Dass
OBE
supported
the
cause.
Caava
Courtyard served as an excellent venue to host this
endearing
evening.
Local
businesses
donated gifts & prizes that were redeemed through raffles and auctions. All proceedings will go immediately to help save lives.
Charizma Entertainment's Zenia, who is from Ukraine, said, "I'm really grateful to all of you for
coming
here
to
support
the
cause.
You
can't imagine what it means to us. And I wish you
all
a
peaceful
sky
above.
Now
I
understand, that's the most important wish in life."
An
amount
of
Rs
1,80,000/-
was
collected and donated towards the cause with a hope in everyone’s heart to make the world a more peaceful place.
PAGE 20 |FOOD&HOSPITALITY
COVER STORY
COME FOR THE VIBE. STAY FOR THE FOOD. As
CAAVA COURTYARD THE PERFECT MIX DOES EXIST AND IT’S CALLED CAAVA!
you
walk
surrounded
by
down palms,
a
narrow
you
will
path
notice
a
huge banyan tree that makes for Caava’s centrepiece-like attraction and not just that,
this
big
treehouse too
banyan
dining
cool?
also
space.
Where
else
houses
Now will
isn’t
you
a
that
get
a
chance to dine in a treehouse in Goa? Once you stop admiring that bit, which will take you a few moments, the other elements
By Aditi Malhotra Images by Caava
your
more.
COVER STORY PAGE 22 |FOOD&HOSPITALITY
the
attention,
open-air pool
of
ambience cosy
seating,
table,
a
private
secret
lavish
start
bar
cabanas,
seating, and
taking
so
a
big
much
As Caava’s tagline says, ‘start a love story, it's surely one of the places that make you fall in love with it at first glance, and your love can only grow fonder as you sit down and start breathing in the ambience, more closely. For me, it’s been an ongoing affair ever since it opened its doors. Coming
to
the
food,
serving
global
cuisine
along with some North Indian delicacies, there can
never
Caava
be
a
concerning
disappointing its
food
and
moment cocktails.
at A
great effort has been instilled by the entire team at Caava to ensure only the best quality products come onto your table.
"Some places appear right out of a fairytale and Caava Courtyard in Anjuna is surely one of them. With raw thatched structures, lush greenery and a rustic appeal, this place is a charmer right from its wonderland-like entrance" PAGE 23 |FOOD&HOSPITALITY
The first thing that I tried on the menu was the Vietnamese
Rice
recommend
you
Paper try
Rolls
them
and
out.
I
Soft
highly on
the
outside with crunchy vegetables on the inside, this
one
chicken
was
was
a
winner
another
all
through.
amazing
dish
Pesto
that
you
must try. Next on was the Chicken Olive Malai Tikka, this one simply melts in your mouth. This one is hard to get over with mildly spiced, tender chunks of chicken
that
are
roasted
to
perfection
in
tandoor. It won’t be wrong to say that Caava serves the best Kebabs that Goa has to offer, whether
it
is
Chicken
Olive
Malai
Tikka
or
Gilafi Seekh Kebabs or Galawati Kebabs, they have mastered the art. If
you
like
Kebabs,
Caava
is
your
best
bet,
serving you their most succulent, juiciest and flavourful kebabs. And no, I don’t mean just non-vegetarian kebabs, their Paneer Tikka and Malai Broccoli is equally to die for. For the mains, we tried Tawa Chicken, Khumb Malai and Dal Tadka with some Malabar Parotas and Rice. I haven’t eaten a better vegetarian main course than this in a long long time, I mean it was so good that I ended up gobbling it down to the last bite, even more than the chicken. And coming from a hardcore non-vegetarian, it’s a big deal for sure. Soon, Caava will be going big on breakfast and
bakery
bread
and
items
with
cheesecakes
their
freshly
available
to
baked devour
there and buy it off the shelf as well. Coming to cocktails, you have to try the Caava special and Don Pablo for a perfect spirit-ual experience and you can always ask Sushant, the bartender, to mix up his favourites using the
freshest
of
ingredients
and
syrups.
PAGE 24 2 |FOOD&HOSPITALITY
house-made
PAGE 26 |FOOD&HOSPITALITY
PAGE 27 |FOOD&HOSPITALITY
With different performances over the weekend, Disco Divas Ladies Night on Tuesdays and Latin Dance
Nights
on
Wednesdays,
live
entertainments at Caava are always on point. It’s a place that changes vibe with time, if you visit
during
setting
to
the have
day,
it
some
offers candid
you
a
serene
conversations
with your family and friends or grab a cup of coffee
and
work,
while
in
the
evening,
it
changes into that perfect romantic spot where you
can
take
your
partner
on
a
date
for
a
dinner at the treehouse or a private cabana or enjoy live performances and dance the night away. Caava is not just any restaurant, it’s a feeling, it’s
a
connection,
it’s
a
vibe,
it’s
simply
amazing. You don’t have to take my word for it, go and experience it for yourself because more
than
anything
else,
Caava
is
a
mind-
blowing wholesome experience!
PAGE 28 |FOOD&HOSPITALITY
PAGE 25 |FOOD&HOSPITALITY
INCREDIBLE KITCHEN
TURMERIC PICKLE
2 servings
15 minutes
By Priyanka Gupta
Pickles that tickle your taste buds! Ever found yourself in a dilemma? Or in a pickle, so to say! About whether a rich oily pickle could ever be what the doctor ordered? Enter Oomah brand of pickles which are popular for their section of no oil no sugar and minimal oil pickles that are homemade, sun-cooked and no additives added. The brainchild of Priyanka Gupta, whose childhood nostalgic memories of summery days and homemade pickles by Maa or the neighbouring Aunty got her to try her hand at pickling.
Having moved to Goa after her marriage, her mother-in-law became her mentor and guide having expressed admiration for Priyanka's pickling skills.
Encouraged by the deserved praise heaped on her, Priyanka guided by her mother-in-law decided to take an off-beat path in pickles. A healthy pickle is what she wanted to offer. Thus, was born her bestselling pickle, Sweet Lemon Ginger.
PAGE 30 |FOOD&HOSPITALITY
Priyanka posted about it on Instagram and the orders started pouring in!
This Marwari bahu with a business family background embraced the challenges of entrepreneurship with gusto and the positive feedback she got from her clientele encourages her each day to innovate and experiment with pickles. Jaggery replaces sugar, the natural oil and juices of vegetables are coaxed out replacing oil. For these innovations, Priyanka gives full credit to her mother-in-law, whose name Uma, has been stylised as Oomah to become the name of the brand. It is also a tribute to mothers everywhere who have made these delicious pickles a part of our collective nostalgia.
Priyanka shares with us a very simple but tasty turmeric pickle that you can make at home this summer.
Ingredients
Method
Grated raw turmeric
1. Mix Grated Raw Turmeric, Ginger together and soak it
Grated ginger Rock salt Red chilli flakes Fennel Fenugreek seeds powder Split mustard seeds Mustard oil
in lemon juice for an hour.
2. Add Rock salt, red chilli flakes, fennel, fenugreek seeds powder, split mustard seeds
3. Mix it well. 4. Heat mustard oil and put some onion seeds in it. Pour this on the pickle mix and toss it all together.
5. Your Raw Haldi Pickle is ready!
Onion seeds
PAGE 31 |FOOD&HOSPITALITY
INCREDIBLE KITCHEN
ASIAN SUMMER CHICKEN SLAW
1 servings
10 minutes
By Dibyendu Roy
Chef Dibyendu Roy is the executive chef at Goa Marriott Resort & Spa and although he is a Bengali, he loves experimenting with global cuisines. And here he is sharing a simple yet flavourful recipe that you can easily try at home.
Method
Ingredients Medium size chicken breast 300gm Ripped avocado pitted 100gm Cherry tomato 50gm Cucumber 100gm Beans Sprout 50gm Ginger
40gm
Garlic
30gm
Star anise seed 4-5 no Light soya sauce 2-3 tsp Lemon juice 2-no Sesame paste 2 tsp Mint and basil leaves 20gm Green onion 10gm Sesame seeds For garnish Salad oil
100ml
Salt and white pepper As per required
1. Marinate the chicken breast with salt and pepper and keep it aside. Take a pot and make a stock with salt, white pepper and star anise. Cook the chicken breast in the stock for 1012min (don’t overcook the breast).
2. Once the chicken breast is cooked take it out and out into ice water to stop over cooking. Take a pan and sauté some ginger and garlic on a very slow flame.
3. Once the mixture start changing colour remove from fire and cool it down. Take a bowl and add the ginger garlic mixture, salad oil, soya sauce, sesame paste and mix them well. Finished with freshly squeezed lemon juices.
4. Take the chilled chicken breast slice it and mix it with this dressing, add some finely chopped minted with it.
5. Take the half cut cherry tomato, sprouts and mix it with the basil & mint leaves and some light soya sauce. Check the seasoning. Slice the avocado and mix it with the same dressing,
6. Serve the marinated chicken on top of slice cucumber, avocado and tomato salad on side Sprinkle sesame seeds and chopped spring onion. Drizzle some light soya sauce.
PAGE 32 |FOOD&HOSPITALITY
Serve cold.
GOAN FOODIE
MOJIGAO UNWINDING IN HIDDEN GOAN WILDERNESS By Nikita Shah Images by Nikita Shah
Ever imagined being transported to the hills in a coastal area like Goa? Neither did I till I set foot in this hidden paradise called Mojigao, which has ample sunshine and is surrounded by lush greens. Even on a hot summer afternoon it felt like I was sitting a couple of meters above sea level and enjoying the cool breeze with birds
chirping
in
a
calm
surrounding,
as
I
relished my favorite Avocado Sandwich and a side of their fresh watermelon juice.
PAGE 34 |FOOD&HOSPITALITY
Nestled Assagao
in
the
in
upcoming
Goa,
Mojigao
neighborhood Eco
Village
is
of an
experience in itself and has my heart! From healthy
breakfast
wholesome
bowls,
salads,
smoothies,
fresh
juices
and
sandwiches made using freshly baked breads to their weekend tapas menu, it is the ideal way to unwind and rejuvenate in serenity. When I visited the restaurant, I had the
pleasure
of
meeting
Head
Chef
Aakash
Rokadia, originally from Ahmedabad. He is a former employee of Hyatt group of hotels and the
Carnival
Cruise
Line
and
has
previously
worked in Goa & Ahmedabad after graduating from
Manipal
University.
When
we
discussed
the vision of Mojigao, he repeatedly mentioned the uniqueness that they wanted to bring to the
culture
of
Goa
by
offering
a
spot
that
speaks volumes about how the interiors of Goa are also as beautiful and it is not just about the sand, sea and nightlife. Mojigao is an extension of the popularly known restaurant Artjuna in Anjuna and served a lot of their specials but has now developed their menu further to cater to not only tourists but also the locals. As you walk into
this
rustic
outdoor
restaurant
you
are
instantly transported to a hilly setting unlike the scenic beach views and nightlife that Goa is popularly known for. It is the perfect nook in a secluded location, cropped away from the city life, buzzing parties and fine dining restaurants of North Goa. They have so much to offer and you can spend an entire day there by being involved in their yoga activities, reading a book from their stack, soaking in the wilderness and indulging
in
their
vegetarian,
vegan
and
pescatarian menu, which in its true sense is living
the
epitome
of
the
quintessential
susegad life.
PAGE 35 |FOOD&HOSPITALITY
Their menu is a celebration of life and healthy food that results in happy tummies! Although they
started
off
as
a
vegetarian
restaurant,
keeping in mind the freshly available produce from the Goan coastal line, they decided to add seafood to their menu. This addition did in fact attract a lot of locals who love indulging in
coastal
dishes
experimenting
and
and
the
chefs
improvising
intend
on
order
to
in
cater to the likings of all kinds of foodies. Keeping the Goan week ending vibe, they also have a Tapas Brunch over the weekends
alongside
some
newly
curated
tropical cocktails and live music. Listing down a few must-haves from their menu that one should
definitely
try,
as
I
am
sitting
here
ruminating and hoping to re- visit soon myself! The
Avocado
sandwich,
fresh
natural
juices
(Watermelon is my favorite), the Mediterranean thali, chia smoothie bowl, the seasonal Jamun smoothie
bowl,
the
cappuccino
(apparently
their coffee machine is vintage and has been restored for their use!), croissant sandwich and Goat’s cheese ravioli are my top eats. What is even better is how affordable and well-priced their
menu
is
specially
for
budget
travelers.
You can get their Set Breakfast which includes 2 drinks, fruits and a sandwich for less than 500 rupees! All in all, Mojigao is the perfect good
combination
food,
great
of
the
views,
lovely
positive
outdoors, vibes
and
weekend drunching. Head over to this secret insta-worthy
spot
the
next
time
you
Assagao and you won’t be disappointed.
You can connect with Nikita on www.instagram.com/saltinall www.facebook.com/saltinall PAGE 36 |FOOD&HOSPITALITY
visit
STARTUP NOOK
IN THE PINK
Healthy Food is Not Tasty
The story of a brand that challenged this thought process and changed the game! It’s
the
age
steadily
of
people
heading
conscious
lifestyle
who
towards and
a
are
slowly
more
especially
but
healthwhen
it
comes to food. But have you noticed, the only hesitation most people have when switching to healthier options is taste? Most products that are deemed healthy are not tasty, or so we perceive.
A Goa-based brand made its mission to bring popular Indian food and drinks into your homes prepared using fully natural ingredients and without the use of any artificial preservatives or flavours - and taste delicious too. This is how ‘In the Pink’ was born.
PAGE 38 |FOOD&HOSPITALITY
Their
biggest
challenge
was
to
get
this
The
company
is
actively
all
developing their own e-commerce channel on
have
been
painstakingly
and
Mumbai
on
expanding
recipes
Bengaluru
working
combination of health and taste right and thus their
into
now
and
developed in-house. The modern lifestyle has
their website www.inthepink.farm
made many of these recipes difficult to make
Their brand name “inthepink” is for the obvious
at
reason
home
and
conveniently
their
aim
available
is
for
to
those
make
them
looking
for
–
may
you
always
be
in
the
pink
of
health!
such healthy and tasty options. As their tagline “Home
Food
Culture”
suggests,
they
believe
that you will get a feeling of nostalgia when trying their products. They also firmly believe that the magic of Goa also plays a big part in retaining the freshness of their produce. They
are
currently
producing
four
main
categories of food products - Premium Khakras (Tingles),
Roasted
Crackers
(KraKra),
Dry
Chutneys & Beverages. In addition, they also produce Khatta SKUs,
their
popular
Meetha their
Paanipuri
Chutney.
products
With
are
a
ka
Paani
total
available
of
& 27
across
supermarkets in Goa, Pune & Cochin and they are also available on Amazon.
To Get Featured In Goa's First and Only
Food & Hospitality Magazine Get in Touch with us on info@foodandhospitality.org Rajesh - 89990 85172 Aditi - 98116 43530 Laila - 73784 23999
PAGE 39 |FOOD&HOSPITALITY
COCKTAILS AND CUISINE WITH ADITI
FOOD PAIRING, WHAT’S THAT? By Aditi Malhotra Images - Caanva
Have you ever wondered why certain food dishes pair well with the other? For instance, chocolate and strawberries, cheese and bacon, chips and guacamole, French fries and ketchup, these feel like matches made in heaven. But these did not happen just by chance, there is a whole lot of science behind it.
PAGE 40 |FOOD&HOSPITALITY
Indian food has a unique characteristic that can be attributed to its spices, but the spices are the very reason that defies all the rules of traditional pairing, as per the
research.
Now
that’s
quite
an
interesting thing to know, isn’t it? In
fact,
cuisine
the
researchers
exhibits
a
note
strong
that
negative
our
food
pairing pattern. The result is that Indian recipes include ingredients with very little or no common taste compounds, as well as ingredients with contrasting tastes. The spices used in our cooking do not follow the pairing rules and I think it’s our rebelliousness unique
flavour
that
gives
that
the
our
dishes
Westerners
a
can
never think of. Paired or unpaired, today Indian cuisine is loved
by
the
world.
It’s
our
gravies,
kebabs, and other delicacies that have Food pairing theory is the idea that the more aromatic
compounds
two
foods
have
in
common, the better they will taste together. There are hundreds of combinations of foods that work superbly well together that we all know and love. And the world over, chefs are constantly working towards bringing to us new and
interesting
pairings.
Salted
are some of the recent pairings that have fast gained popularity. But research suggests that these tastes that we all love and know actually make sense only people
in
North
America
use
ingredients
&
of
spices
flavours
and
that
unpaired
makes
world drool. So kudos to all our Indian cooking
that
breaks
all
the
rules
and
Western
India, the pairing of common ingredients with common flavours is not a practice. In fact, when it comes to food pairing, Indian cuisine breaks all the traditional rules. molecules
in
Indian
and
follows its own path. Do let me know what you think about our cuisine and its uniqueness.
To Get Featured In Goa's First and Only
Food & Hospitality Magazine
Europe. In many Asian countries and especially
The
the
caramel,
strawberry and basil and chocolate and chilli
to
extensive
food
clash
dramatically and use many more ingredients and flavours in comparison to western cuisine.
Get in Touch with us on info@foodandhospitality.org Rajesh - 89990 85172 Aditi - 98116 43530 Laila - 73784 23999
GM SPEAKS
CANDID CONVERSATIONS WITH GAURAV APTE!
PAGE 42 |FOOD&HOSPITALITY
GM SPEAKS
"Goa used to be and it still is my favorite place to stay or work. I used to make it a point that at least once a year I travel to Goa and spend a few days there"
Gaurav Apte is the General Manager of Goa Marriott Resort & Spa, Miramar. Gaurav who always comes across as a very suave personality is a man of few words and his actions actually speak louder. But we tried to get in a candid conversation with Gaurav, trying to discover a little more behind his shy smile.
By Aditi Malhotra Images by Goa Marriott Resort & Spa
Tell us something about your early days. I was born and brought up in Mumbai. I was good at sports and basically an outdoor person who likes to explore different places and spend time with a lot of friends.
How did you choose hospitality as a line, was it intentional or happened by chance? It actually happened by chance. I had got through a good institute in Pune for a
Bachelor
of
Computer
Studies
and
my
second
option
was
hotel
management as my cousin used to be a Chef in one of the 5-star hotels. I used to think that my cousin gets to make and eat such fancy dishes, the hotel industry would be definitely better than Computer studies, hence decided to give it a try.
PAGE 43 |FOOD&HOSPITALITY
How has living in Goa been for you, was it easy or did you face any challenges initially?
As leaders, it is our fundamental responsibility to
maintain
carrying
out
an
optimistic
our
businesses
Goa used to be and it still is my favorite place
inclusive
and
supportive
to stay or work. I used to make it a point that
team members
balance and
while
encourage
framework
for
our
after my 10th Class, where we school friends
What are the key USPs of Marriott Goa Resort & Spa as a hotel and how have you nurtured them?
decided to venture out on our own to Goa and
Our location! Being a resort that is centrally
it was right then that I fell in love with Goa. I
located in the heart of the city, the capital of
didn’t have any issues moving to Goa as the
Goa.
people are very friendly and also the Konkani
glorious sunsets, we are an ideal hotel for a
language is not difficult to understand if you
stay in the land of sun and sand for all those
know Marathi well
who
at least once a year I travel to Goa and spend a few days there. My first visit to Goa was
What do you think is your greatest strength and your biggest weakness?
With
wish
stunning
to
views
celebrate
of
any
the
bay
occasion
and
or
a
business
is
getaway. How
do
you
think
Goa’s
tourism
My greatest strength is teamwork. I absolutely
different from other parts of the country?
believe that you are as strong as your team.
Located on the south-western coast of India,
Leadership
Goa is one of the top tourist destinations in
together
is
about
best known for its serene beaches, forts and
team member from leaving the company and
churches that date back to the colonial era,
unable to manage their career aspirations.
wildlife sanctuaries, museums, and rich culinary
It is important to understand that when any
legacy. Goa also boasts of vibrant nightlife,
business is faced with adversity, it is critical to
thanks to the many beach shacks, pubs, and
keep the team together and depict a sense of
clubs dotting the region. What’s more, it is the
belonging,
only Indian state where you can find floating
the
team
that
common
team
biggest low is when I am unable to prevent any
is
a
the
the country. This erstwhile Portuguese colony is
it
achieve
holding
My
as
to
all
creates
goal.
memorable
casinos.
at Marriott being ‘Put People First’, we do just
How do you think Goa’s tourism business is different from other parts of the country?
that.
Located on the south-western coast of India,
In our day-to-day operations, we encourage
Goa is one of the top tourist destinations in
collaborative
the country. This erstwhile Portuguese colony is
experiences for our guests and with our motto
ideation
thinking
to
cross-functional and
best known for its serene beaches, forts and
ultimately
churches that date back to the colonial era,
keeps the team engaged especially through
wildlife sanctuaries, museums, and rich culinary
difficult times.
legacy. Goa also boasts of vibrant nightlife,
resourceful
We
at
bring
and
a
environment,
Marriott
transparent members,
about
believe
which
in
communication
which
is
positive
positive
effective with in
our nature
ensure that every success story is praised.
PAGE 44 |FOOD&HOSPITALITY
and
thanks to the many beach shacks, pubs, and
team
clubs dotting the region. What’s more, it is the
and
only Indian state where you can find floating casinos.
Which other hotels apart from the Marriott do you personally appreciate?
Relive the ancient tales of Easter celebration with friends and family over our Sunday brunch
I think all brands have their uniqueness- some
on
of the hotel chains that I really appreciate are
cuisine, old fashioned pot roast live counter,
Taj, Oberoi, ITC, Hyatt, Hilton and Accor. The
sweet-hot plum-glazed ham, grilled fish, slow
competitive
roast leg of lamb, and desserts paired with
spirit
between
the
hotel
chains
drives quality and better guest satisfaction.
17th
April
unlimited
What events/activities are you planning for the season to keep Marriott always buzzing with people?
with
an
beverages,
array
live
of
international
entertainment
and
Easter egg hunt for kids at Waterfront Terrace & Bar.
building strong customer relationships to boost
How much do you think social media and influencers help in spreading the word for businesses these days?
loyalty. Currently, we have many ongoing food
Social media and Influencer marketing have
and beverage offerings to provide our local
caused a revolutionary change for businesses
guests with varied experiences.
by offering unbelievable opportunities at a low
Goa
Marriott
Resort
and
Spa
believes
in
Beyond Brunch- Every Sunday from 12:30
cost to help them market their products and
pm to 3: 00 pm at Waterfront Terrace and
services to a much larger audience and build a
Bar
strong brand reputation.
and
showcasing
a
International
wide
spread
specialties
of
paired
local with
Every business, be it small or large, nowadays
crafted drinks, live counters, pool access.
have
Live music and much more.
personified themselves by giving their brand a
Barbeque On Wheels- Pique your appetite
friendly
with our tempting Barbeque in a Box safely
services that allow building a relationship with
delivered
the customers at a human level. With the help
to
your
doorstep.
Our
culinary
an
online
voice
maestro has exclusively curated this grilling
of
experience
businesses
from
a
to
uplift
selection
your
meats
unmatchable
media
and
influencer
can
now
connect
have
customer
marketing, with
their
customers like a friend who understands their
paired with sautéed vegetables, mashed
needs and thus helping them drive sales. What
potato, or rice noodles, and just grill it your
is
way.
that their fan base is very loyal and their trust
Wok By The Bay- Savour scrumptious Asian
in the influencers is high.
cuisine
Where do you see yourself 5 years from now?
by
and
Choose
and
Businesses
sauces
inspired
of
mood.
social
presence.
timeless
culinary
special
about
social
media
influencers,
is
traditions at our new pop-up Indo-Chinese
In the last 20 years with Marriott, I have been
restaurant,
working
every
Friday,
Saturday,
and
and
staying
cities
to 11 pm.
have experience in business hotels and resorts.
Easter Goodies and Brunch- This Easter,
In 5 years I feel that I would be able to take
enjoy
care of larger hotels or clusters of hotels and
cakes,
bunnies,
and
like
chocolate
lots
more
at
eggs, Goa
and
Mumbai,
Pune,
treats
Ahmedabad
like
Sunday at South Central Lawns from 7 pm
classic
Bengaluru,
in
Goa
and
larger teams.
Baking Company.
PAGE 45 |FOOD&HOSPITALITY
CHEF SPEAKS
CHEF DIBYENDU ROY
MARRIOTT'S CULINARY MAGICIAN! A
Chef Dibyendu Roy is the executive chef at Goa Marriott Resort & Spa.
smiling
and
cheerful
personality
that
makes
every
experience at Marriott more enjoyable. It’s his passion for food and feedback that always keeps him on his toes. As much he enjoys trying new things, he personally would come
By Aditi Malhotra
to guests and ask for their feedback for improvement. Here
Images by: Dibyendu Roy
is
a
small
attempt
to
know
Chef
Dibyendu
culinary journey a little more, up and close.
PAGE 46 |FOOD&HOSPITALITY
Roy
and
his
Tell us something about your overall journey.
tried those recipes but never got them right. It is
during
this
process
that
my
interest
in
It has been 20 years I am with this industry.
different spices and food started growing and
Here’s a little more about my culinary journey
I ended up joining a culinary school.
2002 when I got selected for Hyatt regency
What is your signature dish? What do people love about it
Kolkata as a preopening team. This was my
I have curated plenty of exclusive dishes so far
first real kitchen experience. In 2006 and 2007
and I am learning every day to make it better.
I
Personally,
and my achievements. The journey started in
managed
to
get
two
promotions
back
to
I
think
roasting
or
pork
crackling
back. It was the happiest moment of my life
with burnt onion and apple chutney is one of
but suddenly everything came to a halt, after a
my
road accident. It was almost the end of my
from other recipes of mine.The crackling skin of
career but I never give up.
roast pork with soft and tender meat is always
After six months, I was ready and back on my
a hot cake.
feet
and
fly
opportunity After
two
there,
off with
years
I
to
got
the of
USA
and
gaining
the
continues.
Working
Marriott,
with
Ritz-Carlton,
to
journey with
JW
a
better
Stomas.
experience
transferred
Shanghai
Oberoi,
the
from
Ritz-Carlton with
brands
Marriott,
Marriott
like
Hyatt,
Ritz-Carlton
signature
dishes
that
always
stands
out
What is your favourite and least favourite dish to prepare? Why? In
my
career,
I
have
learned
their
different
styles and techniques of cooking from different chefs. I have created plenty of recipes in my career but the recipe which I am proud of is’ sesame
and
ginger
crusted
prawn”
Lots
of
abroad has always taught me to be a better
fresh flavours come out on every bite of it.
leader. In my 20 years of journey, I have served
Every dish I cook has a different story behind it,
diplomats and presidents like the first woman
some are overpowering with flavours and some
president of India, Mrs Pratibha Patil to Barack
are
Obama and many more.
character and they all are part of my success.
What is your cooking philosophy?
How do you describe your overall cooking?
My philosophy behind the food I cook is the
I always prefer to use locally grown products.
experience
“GO
that
I
create
for
my
client.
The
mild
in
LOCAL
flavours.
“is
a
Each
big
dish
shoutout
has
to
its
our
own
local
emotion that comes out on the first bite tells
farmers and vendors.
my success story
There was a time when our industry preferred
When did you decide to become a chef?
to
I
different
outside and was happy to call it “IMPORTED”.
career.
With time people have understood the health
always
wanted
which
is
came
from
everyone
to
interesting
is
a
try and
Bengali
fond
of
something fun
as
foodie
good
a
family
food.
I
where
During
my
buy
resources
with
benefits
associated
growth.
We
have
additional
with
so
local
much
cost
and
from
seasonal
produce
in
our
school days I used to watch roadside vendors
neighbourhood which we are still unaware of,
chopping vegetables with such expertise, they
so as a part of my cooking style I like to make
had no degrees but their talent was such an
maximum use of local products.
inspiration.During
summer
my
mom
used
to
make homegrown vegetable pickles which last
Name the three kitchen ingredients you can’t do without?
for six months,
PAGE 47 |FOOD&HOSPITALITY
Vegetables,
fresh
herbs
and
dry
spices
I still prefer to cook with my team. This not only motivates
my
challenge to make a perfect recipe with one
checked.
Every
ingredient, one add colour and another add
kitchen gets checked twice. I have a separate
complement
each
other.
It’s
always
a
flavour to the dish. I always give priority to local elements like we have coconut, kokum, cashew
nuts
and
jaggery
in
an
everyday
recipe. It is difficult to point out a particular favourite ingredient still I think star anise is one
Name two of your strengths and two of your
Passionate and creative. I love to learn new
know
if
it’s
a
weakness
or
yet
another strength but I still try and learn from my down the line & never feel ashamed about the same. I still work long hours to get things right and accurate.
What chefs do you follow on social media (or admire their work and career in general)? Explain why. Who is your biggest inspiration? Food is the biggest inspiration for me to be in this industry. I keep on learning from random chefs around, everyone has their own story to share
on
their
plate.
Their
passion
and
dedication inspires me a lot.
What’s your personal favourite cuisine and dish? After working for more than 9years in China, Asian
food
has
floors
that
who
consistency
goes
always
out
check
from
on
is
the
guest
satisfaction after their meal and do necessary changes if required.
What as per you is Marriott’s biggest USP and how have you contributed to it? loyalty towards their guest. Being a leader of
become
my
don’t just do events but we create memories for our clients.
cooking techniques from any food artist. don’t
meal
also
this organisation I follow the same. I believe we
weaknesses as a chef.
I
on
but
Marriott is known for Innovation, creativity and
of them leading the chart.
Rest
team
team
comfort
food
What is the uniqueness of Goa do you admire? Goa
is
rich
in
culture,
music,
dance
and
art
which is always celebrated in every corner. The passion for baking that Goans possess is also very inspiring.
Which other hotels/restaurants in Goa do you personally like visiting for a foodie indulgence? Goa is now becoming a food Hub and there are many great restaurants. Every restaurant has its uniqueness;
and
their
specialities
too.
I
wish
them all success.
How do you keep going and keep your team motivated on low business days? I believe that a successful team can make a successful restaurant. It is very important that we
always
appreciate
their
hard
work
and
dedication. A simple thank you after a busy day
because of its secret flavours in every bite.
can
Fresh herbs, flavours always attract me more
outings and trainings always help my team to
than spices. Lots of restaurants have so many
stay motivated, even on dull business days.
great
Where do you see yourself 5 years from now?
recipes
favourite (Taiwanese
which
I
restaurants restaurant)
am are
yet Din
and
to
try.
Tai
My
Fung
Bellagio
in
Shanghai and I love their food.
How do you control the quality and consistency of dishes to ensure customer satisfaction? PAGE 48 |FOOD&HOSPITALITY
keep
them
motivated.Team
lunch,
team
Being a chef I always wanted to be a part of this
food
industry.
I
would
love
to
be
more
involved with multiple properties and to lead a bigger successful team.
FOOD & HEALTH
TOP 5 HEALTHIEST OILS TO COOK WITH!
These days one is really spoilt for choices as far as choosing a healthy option for cooking oil. For cooking oil, you have to be very careful
By Sunil Malhotra Images - Canva
about its smoke point because if you heat the oil beyond the smoke point it not only harms the flavour but also degrades the nutrients in the
oil
and
well
releases
compounds like free radicals.
PAGE 50 |FOOD&HOSPITALITY
certain
harmful
1. Olive Oil One of the most healthy and versatile cooking oils as per Nutrition and Cooking experts. The “Extra
Virgin”
label
tells
you
that
the
oil
is
neither refined nor overly processed and hence of high quality. Extra Virgin Oil is full of monounsaturated fats and some polyunsaturated fatty acids which have been linked to better heart health. Olive Oil has a low smoke point comparatively and
is
considered
to
be
good
for
low
and
medium heat cooking. It can also be used as a dressing. It is widely accepted as a healthy cooking medium.
2. Coconut Oil Coconut oil, being mainly saturated fat, is able to withstand higher temperatures than other oils. This quality alone makes it one of the best oils for cooking. It also has a delicious taste that further enhances the taste of your food and
gives
a
superb
texture
to
foods.
Use
organic extra-virgin coconut oil for the best quality.
3. Canola Oil. Canola
Oil
is
derived
from
rapeseed,
a
flowering plant and contains a good amount of monounsaturated fats and a decent amount of polyunsaturated fats. One thing heavily in favour of Canola Oil is that it has the least amount of saturated fats. It has a high smoke point which means it can be used in high heat cooking. Canola Oil is generally highly processed and therefore devoid of nutrients. Cold-pressed
or
unprocessed
canola
is
available but difficult to source.`
PAGE 51 |FOOD&HOSPITALITY
4. Avocado Oil. Another
super-tech
choice
is
Avocado
Oil
because like Extra Virgin Olive Oil, this too is an unrefined oil full of monounsaturated and polyunsaturated fatty acids rather it has the highest
mono
saturated
contents
among
all
cooking oils. Unlike Extra Virgin Oil it has a higher smoking point thus favouring high-heat cooking. Avocado Oil has no flavour and as such makes it a good option for cooking. The one thing that goes against this oil is that it is highly expensive.
5.
Safflower Oil.
As the name suggests Safflower Oil is derived from
the
seeds
of
the
Safflower
plant.
It
contains a higher percentage of unsaturated fatty acids while it is low in saturated fats. It has a higher smoking point comparatively. The use of safflower oil daily, as per a study, may reduce
inflammation,
levels
and
manage
cholesterol
blood
levels
sugar among
postmenopausal women with obesity and type 2 diabetes. It
has
a
neutral
BBQ,Frying
on
flavour
stove
top
that and
works even
marinades,dips and sauces.
PAGE 52 |FOOD&HOSPITALITY
well in
for
some
PAGE 51 |FOOD&HOSPITALITY
FOOD & HEALTH
5 FOODS FOR EYE HEALTH It
is
a
very
common
perception
that
failing
eyesight is a result of ageing or eye strain. In fact, a healthy lifestyle can vastly improve the safety of your eyesight.
By Sunil Malhotra Images - Canva
Over
the
years
studies
have
come
to
a
conclusion that omega 3 fatty acids, including DHA, copper, zeaxanthin and lutein are greatly vital for your eye health. Here
we
give
you
five
maintaining your eyesight
PAGE 54 |FOOD&HOSPITALITY
foods
helpful
in
1. Fish. A number of Fish are found to be a rich source of omega 3 fatty acids. Oily Fish offers you a higher level of omega 3 rich fish oil. Some of the Fish that are beneficial and rich in omega 3 are: Tuna Salmon Trout Mackerel Sardines Anchovies Herring
Studies
have
even
shown
that
Fish
Oil
can
reverse dry eye effects including those caused by spending too much time on the computer.
2. Citrus Fruits. Citrus fruits are found to be rich in Vitamin C which is an antioxidant recommended for agerelated eye damage. Some Vitamin C rich citrus fruits are:
Lemons Oranges Grapefruits etc;
3. Leafy Green Vegetables. As is widely accepted leafy green vegetables are really good for overall health. These
contain
Lutetia
and
zeaxanthin
which
are a fair source of eye-friendly vitamin C. Some of the well known leafy greens are:
Spinach Kale Collards(Dark green, loose leafed vegetables from the same family like kale, broccoli etc.)
PAGE 55 |FOOD&HOSPITALITY
4. Carrots. Carrots
abound
with
vitamin
A
and
Beta
Carotene, responsible for the orange colour of the carrots. Vitamin crucial
A
on
part
component
in
the the
protein
other
hand
vision. called
plays
Vitamin
A
rhodopsin
a
very
has
a
which
helps the retina absorb light. Beta Carotene’s clear role in this is not proven so far but it is required for the formation of Vitamin A in the body.
5. Eggs. They are a vital source of vitamins C, E and zinc as also lutein and zeaxanthin which are known
to
reduce
the
age-related
risk
of
eyesight loss.
So don’t forget to include these food items in your diet for a healthier eye-sight.
PAGE 56 |FOOD&HOSPITALITY
GOAN SPIRIT
MOG ASUN GOA’S NEWLY FOUND WHISKY LOVE! By Aditi Malhotra Images - Mog Asun
GOAN TO THE CORE Two commonly used greetings by Goans areDev borem korum(God bless, or may God do you some good!) and Mog Asuni(Let there be love (between us)- said like a goodbye.
PAGE 58 |FOOD&HOSPITALITY
On 24th June 2019, Anand Pardeshi, a former
Feb 2020-Soft Launch
Seagrams
Anand Pardeshi had worked relentlessly for a
and
ABD
state
head,
and
Keith
Fernandes, CEO of Slipdisc Advertising, met
year,
for drinks and decided it was time Goa had its
bottlers and distributors network, working on
own
the
Whisky.
famous
for
Goa,
Caju
as
Feni.
everyone Several
knows,
names
is
were
procuring
marketing
the
and
blend,
establishing
advertising
a
strategy—all
with the aim to put Mog Asun on every Goan
considered and they settled for Mog Asun, a
table.
shortened
They
perfect to soft launch this brand epitomising
contacted their graphic designer friend Bina
love. Advertising that targeted domestic and
Nayak.
international
version
She
of
quickly
Mog
designed
Asuni.
the
logo
and
14th
February-Valentine’s
tourists
made
Day
everyone
was
eager
packaging to reflect Goan heritage by using a
with anticipation. Mog Asun was exhibited at a
colour
Goa’s
food festival in Panjim to rave reviews. Tourists
famed Azulejos tiles. The next step was to get
at the festival bought it as a memento of their
the right blend. Mog Asun is made by blending
Goa holiday, whereas locals bought it as a
imported
matter of pride and joy that there was finally a
palette
malts
and
motifs
from
inspired
Scotland
and
by
selected
local grain spirits. It is matured to fulness in
Goan
Whisky
Oakwood barrels.
huge
success,
brand. Mog
With
the
Asun
soft
waited
launch for
a
the
domestic tourist season in April.
PAGE 59 |FOOD&HOSPITALITY
A beneficiary of ‘Atmanirbhar’in Covid
there was a demand for a smaller sized bottle.
times Mog Asun was in liquor stores in March 2020, but just a few weeks later the pandemic hit and the country went into lockdown mode. It seemed
Mog Asun started flying off the shelves and
like
bad
timing,
especially
after
investing so much money, time and effort into
Now
available
in
750ml,
soon
it
will
be
launched in 180ml. This unique whisky that symbolises love is just what you need to banish the Covid-19 blues! Drink Mog Asun and love life!
the product. As months passed in quarantine, people got tired of being locked in and there was talk of opening liquor stores in one of the several
‘unlocks’.
Meanwhile,
the
honourable
PM spoke about the importance of being selfsufficient-
‘atmanirbhar’
and
the
need
to
promote ‘local’. ‘Vocal for Local’ is the new mantra in India today. In just a few months the world changed its focus from promoting global to
depending
on
local
as
all
trade
and
movement of goods and people came to a halt. As liquor stores opened in Goa, people made a
beeline
for
Mog
Asun.
Goans
wanted
to
celebrate in gratitude for being in a safe zone with their very own whisky.
PAGE 60 |FOOD&HOSPITALITY
To Get Featured In Goa's First and Only
Food & Hospitality Magazine Get in Touch with us on info@foodandhospitality.org Rajesh - 89990 85172 Aditi - 98116 43530 Laila - 73784 23999
IN REVIEW
INNER LIVING FOR INNER HAPPINESS, HEALING AND MORE! by Aditi Malhotra Images - Armaan Malhotra Beautiful lush landscapes surrounded by serene nature, stunning open fields and a peaceful environment with mountain views make Inner Living a perfect home for relaxation and rejuvenation. Located in Mandrem, the moment you step into Inner Living Ayurveda & Yoga Retreat, the tranquil vibes of the place start calming you down instantly. Coconut gloves and a wonderful open field, a quiet area overlooking the mountains and yet just about 2 km away from the Mandrem beach, Inner Living: Ayurveda & Yoga Retreat is not just a resort but a place that can alter your lifestyle and heal your mind, body and soul.
PAGE 62 |FOOD&HOSPITALITY
In today's stressful times, the need for holistic healing and inner happiness is much more and with its balance of natural surroundings and Ayurvedic therapies, Inner Living is your best bet
to
gift
yourself
some
calming
time
and
overall rejuvenation. They have 15 cosy cottages that transported me back in time. I felt as if I was in a hill station with the cool breeze caressing my body and the warmth inside that wooden cottage made me feel comfortable and relaxed. The cottages are a perfect mix of being old school in their design language while being equipped with all modern amenities. Apart from 15 cottages, they also have a Yoga Shala, a restaurant & bar, an art shop and an Ayurveda product shop. With the time-tested traditional healing techniques in Ayurveda to spa therapies, rejuvenation therapies, wellness treatments,
slimming,
management, physiotherapy, ailments Inner
can
Living
relaxation
detoxification,
haircare, yoga, also
does
and
be
therapies,
just but
skincare,
meditation,
cured
not
stress
at
Inner
offer
many Living.
temporary
some
of
their
packages are meant to take care of specific ailments
over
a
period
of
time.
These
cure
based packages are designed after consulting with a doctor, and then the number of days required for the treatment, the therapies and diet are planned. In my two days of staycation, I enjoyed the Abhyanaga, which is an ayurvedic procedure of application of medicated oils all over the body with a certain amount of pressure and massage.
It
was
extremely
therapeutic
and
relaxing.
PAGE 63 |FOOD&HOSPITALITY
The food at Inner Living is also something that will make you appreciate the place even more. The
spacious
restaurant
overlooking
green
paddy feels serves great food and drinks on a normal basis. Only if you are on a treatment package and/or advised by your doctor, the meal
included
vegetarian,
within
otherwise,
the
you
package
can
enjoy
is
both
vegetarian and non-vegetarian meals at the restaurant. From reading books to just sitting on a swing chair
and
ayurvedic
breathing massages
in and
the
fresh
taking
a
air,
to
stroll
to
Mandrem beach, the possibilities of spending a great time at Inner Living are endless. For
me
it
also
served
as
a
perfect
writer’s
retreat when I sat down on the balcony of my room
absorbing
all
serenity
of
the
green
surroundings, listening to the chirping of birds and letting the time just crawl by, my creativity just flew and my words just created the most wonderful stories. Also, let me tell you the best part, Inner Living is without a doubt one of the most pocketfriendly
Ayurveda
resorts
that
I
have
come
across. Their packages do not burn a hole in your
standards.
while For
the
resort
instance,
maintains
the
high
Abhyanaga
massage that I took is priced at just Rs 1500 for 45 mins. Their stay packages are also very reasonable. Their long term cure treatments can help you in
ailments
like
lower
backaches,
diabetes,
sleep disorders, weight management etc. So whether it’s a getaway that you want to plan or
treat
a
specific
problem,
Inner
Living
definitely going to be worth your while.
PAGE 64 |FOOD&HOSPITALITY
is
IN REVIEW
YOUR SEARCH FOR GREAT STEAKS ENDS AT PRIME ROSE! by Aditi Malhotra Images - Armaan Malhotra
Did you know that the term Steak dates back to the mid 15th century in Scandinavia and it has its roots in Italy? And popular to the contrary belief that steaks are most consumed in the United States, it is Argentina that actually tops the charts. Over the years, steaks became a favoured dish all over the world and today most countries would have restaurants serving them. Although a dish that looks very simple to make, getting a perfect steak is a speciality that not everyone is capable of. However,
if
you
are
craving
a
good
steak
in
Goa,
look
no
further,
Prime
Rose
in
Sangolda
specialises in steaks and other beef delicacies. Located right on the main Sangolda road, it’s hard to miss this one. It is nestled in a more than 100-year-old Portuguese house and offers you a very Irish pub cum steakhouse kind of an ambience.
PAGE 66 |FOOD&HOSPITALITY
There can
are
different
choose
as
per
dining your
sections
mood,
that
from
a
you very
friendly central hall to more private seating for those cosy conversations, Prime Rose has it all. Other
than
steaks,
the
menu
offers
some
amazing sizzlers, grills, pizzas, kinds of pasta and
more
to
give
you
a
wholesome
experience. The grills include meats like beef, chicken and seafood and vegetarians would not
be
disappointed
either
as
enough
weightage is given to vegetarian dishes on the menu. The best part about Prime Rose is that they never stop experimenting with their food and constantly keep trying to amaze you with their flavourful dishes and cocktails too. I have been to Prime Rose many times and I remember it being one of the first places that I visited
with
friends
when
I
came
to
Goa
5
years ago. Like me, Prime Rose has also come a long way since then. They have massively evolved their menu and there is so much to look forward to in it. Although the menu is slightly exhaustive and may leave you a little confused on what to order, I would suggest asking their team for the best recommendations. Since it wasn’t my first
time,
apart
from
a
chicken
sizzler,
I
decided to give their main menu a skip and settled for their specials of the day and I am so glad I did that. The Surf & Turf steak which has a beef steak served with mashed potatoes, a tiger prawn and creamy garlic sauce is a heavenly dish that all steak lovers must try. In a small period of time the dish has become so popular that Salim
Khan,
the
owner
of
Prime
Rose
has
almost decided to include it in the main menu, but
until
then,
feel
free
to
gorge
on
this
beautiful dish from the specials menu.
PAGE 67 |FOOD&HOSPITALITY
Brazilian Churrasco Beef Steak was another stunner
of
a
dish
from
the
specials
menu.
Chunks of beef, grilled to perfection, served with
thyme
butter,
red
chilly
butter
sauce,
farofa, roasted baby potatoes and vinaigrette. The accompaniment of this dish is what makes it even more unique as each of them has a distinct flavour that compliments the beef.
Chicken from
Sizzler
the
main
was
one
menu.
dish
that
Served
I
with
picked stuffed
capsicum and grilled vegetables and a choice of African sauce and Mexican rice, this dish could
have
been
a
little
better
or
maybe
because both the steak dishes were so good, I was a little biased in my opinion. Well, I would suggest you try it for yourself and make your own choices. And don’t forget to order some amazing cocktails from their bar, and all you lovely
ladies
Watermelon
especially,
Sangria,
it’s
do really
try worth
their the
indulgence.
So next time when you are craving good food (steaks in particular), great drinks and a fun time with family or friends, you know where to head to.
PAGE 68 |FOOD&HOSPITALITY
IN REVIEW
SHANGRILA JUNGLE RESORT, MORE THAN JUST A LUXURIOUS JUNGLE GETAWAY! by Aditi Malhotra Images - Armaan Malhotra Shangrila
is
tucked
away
in
the
tranquillity
of
the
Western
Ghats,
also
known
as
Sahyadri
(Benevolent Mountains), a mountain range that runs parallel to the west coast of India. There are a number of undiscovered species throughout this region, making it one of the world's Top Ten Biodiversity Hotspots, with a more diverse ecosystem than the Amazon rainforest. A must-visit destination for nature lovers, adventurists, adrenaline seekers and fitness enthusiasts, Shangrila is paradise on earth.
PAGE 70 |FOOD&HOSPITALITY
Who
doesn’t
love
a
vacation?
With
a
crazy
season, the workload was quite something and I was literally craving for a break. When I saw some of my friends visiting Shangrila Jungle Resort, I was mesmerised by the place and had decided upon visiting it for a staycation with family. While booking the stay I got to know that Shangrila has no network except for BSNL and
no
Wi-Fi
sceptical
on
too.
This
whether
I
made
should
me go
a
little
ahead
or
cancel my plan since being without network and Wi-Fi for 2 days wasn’t an ideal kind of situation for me to be in. After thinking a lot about it, I went ahead with my plan. Where earlier
I
was
changed might
it
be
planning to
a
mid-week
weekend
more
break,
thinking
appropriate
to
I
weekend
go
without
network than a working weekday. So on Saturday morning, we set out for our 80km journey to Shangrila Jungle Resort. The resort
is
located
on
the
border
of
Goa-
Karnataka and it took us a good 2 hours to reach there from Porvorim. We were welcomed by smiling and cheerful faces who made our check-in process a simple one
while
drinks.
we
One
were
step
served
into
the
with
welcome
property
and
you
cannot stop raving about its lush greenery and beautiful cottages. We had booked ourselves a
suite
room,
which
had
a
huge
private
outdoor space to enjoy nature, a large living room
with
bedroom.
sofa-cum-beds The
best
part
and
was
a
that
spacious both
the
rooms had an attached bathroom which made life really simple, though the master bathroom came equipped with a bath tub to relax with a lavish bath, the other bathroom was also fully equipped
with
power
showers
and
other
essentials. Also, both the rooms had their own TVs
which
family
too
members
makes to
it
convenient
watch
their
for
all
preferred
channels.
PAGE 71 |FOOD&HOSPITALITY
We
reached
there
around
2
PM
and
the
journey had made us hungry, so we ordered room service and while patiently waiting for our food, we let the tranquillity of the place sink in. As the food came, the looks of it told us that we won’t be disappointed. The food was rather delicious. For us being a foodie family, if the food is good, the fun of a staycation simply doubles up. 3
hours
had
passed
since
we
stepped
into
Shangrila and those were the first-ever 3 hours of
not
looking
bothered
at
about
my
it.
phone
Such
or
is
even
the
being
magic
of
Shangrila. After lunch, we relaxed for a bit and then
I
was
all
set
to
explore
this
stunning
property. Spread across 9 acres, surrounded by forests and hills on all sides, Shangrila Jungle Resort is in the middle of nowhere. Since the place is a little cut-off, they have ensured that their inhouse
activities
entertained
and
keep there
you is
engaged
not
even
a
and single
moment of boredom. The sound of birdsong, insects chirping, and the magical melodies of the forest can wake you up in the morning. Choose
from
many
indoor
and
outdoor
activities such as Flying Fox, Boating, Kayaking, and more. There is a full-fledged gaming room that has carrom tables, a snooker table, table tennis,
chess
cycles
from
and the
more.
resort
You and
can ride
also
take
along
the
narrow paths surrounded by greenery or take a dip in the pool and relax by the poolside. A small terrace area that gives you 360 degree views of the mountains, as well as the resort, is an ideal spot to have breakfast or hi-tea with a view. You can request the team at the resort to set it up for you and thank me later for the idea. It’s also great for an intimate candlelight dinner
under
the
stars
with
your
partner
or
even if you are not having dinner, do climb up to the terrace at night to feel the cool breeze and witness a sky full of stars.
PAGE 72 |FOOD&HOSPITALITY
Also
surprisingly
the
temperature
was
10
degrees below the normal in Goa and at night it had dropped down to about 14 degrees and made
for
an
ideal
time
to
sit
around
the
bonfire and have some cosy conversations with the family. The food at Shangrila, right from breakfast to dinner was so good that it really made our stay worthwhile. There wasn’t a single dish that we didn’t like. And to top it all, the warmth and hospitality that the team of Shangrila offers are unmatched. They work tirelessly to ensure that you get every comfort during your stay. The two days passed swiftly enough playing games with my family, kayaking multiple times in
the
serene
stream
that
flows,
zip-lining,
swinging, and sometimes just quietly absorbing nature. The stay seemed to end way too soon and surprisingly there wasn’t a moment when I missed my phone or social media. This detox was much needed and thoroughly enjoyed, so much so that now I am looking forward to a visit again soon. If you are looking for a wholesome vacation experience, this is the place for you. And from children
to
older
people,
the
place
offers
something for everyone and I am sure you will enjoy it. And don’t worry if you still think that you
cannot
be
without
Wi-Fi,
the
resort
is
working on the same and ideally, within this month their Wi-Fi services will be activated.
Address SHANGRI-LA JUNGLE RESORT 12/13, Karambal Village, Post – Anmod, Joida, Goa-Karnataka Border Get In Touch Goa Reservation Head Office reservation@shangrilajungleresort.com +91 84689 39138 +91 94824 34828
PAGE 73 |FOOD&HOSPITALITY
IN REVIEW
CRAVING FOR BURGERS, SANDWICHES AND MORE, NICKY M’S KITCHEN IS YOUR BEST BET! by Aditi Malhotra Images - Armaan Malhotra A brainchild of Nikhil Mirkar and Jui Damle, Nicky M’s kitchen is your best bet for great burgers, sandwiches and other tapas items along with some carefully crafted cocktails. Located in the by lanes of Baga-Calangute road, the place may be small, but it exudes vibrancy and the bold graffiti on the wall and the colourful furniture seem like telling a story that you want to listen to. I had been to Nicky M’s just after the first lockdown when they had opened up, and since then they have come a long way. Not just the menu has become much more attractive and elaborate, the quality of food has also gone up. And now they have a fully serviced cocktail bar too.
PAGE 74 |FOOD&HOSPITALITY
This time I went for a special occasion and it turned out to be more special than I thought. I went with my son to celebrate Women’s Day at Nicky M’s as we took it as our cheat day and what better way than indulging in some juicy burgers. more
So
let
special
me
tell
before
I
you
how
tell
you
it
became
about
my
culinary journey. As soon as we stepped in, we were greeted with warm smiles and a rose was being given out to every woman. And I feel that whether it’s
a
bouquet
of
flowers
or
a
single
one,
flowers always make a woman happy, at least I
feel
elated
whenever
I
get
flowers
from
anyone. With this warm greeting, as we moved in ahead, I realized that the place was more decorated than normal, with rangolis, ribbons, and flowers, there was undoubtedly a lot of extra effort gone in to deck up the place. And then I learnt that Nikhil and his partner Jui were celebrating Women’s Day by treating women and children from the nearby slum with their delicious food. I was so moved. The thought of making these women who work the whole day tirelessly special
feel
special,
touch.
A
was
gesture
indeed that
a
was
very
simply
heartfelt. We seated ourselves in the outside area and placed our order for some starters. Chicken Nuggets, Peri-Peri Fries, Aloo Tikkis and Teriyaki Chicken
Wings
made
for
some
amazing
starters. Each one of the items that I tried was on point. The chicken wings were cooked to perfection and the teriyaki sauce had a lasting effect on me. The nuggets and aloo tikki were something we could not stop ourselves at one portion,
so
masala
that
something
ordered
to
Nikhil die
another. makes
for,
The
on
super-hot,
his
peri-peri own
super
is
spicy
and super delicious. But a sweet chilli sauce that
comes
along
balances
the
spices
perfectly. Trust me you must try this for sure.
PAGE 75 |FOOD&HOSPITALITY
The
starters
filled
us
a
bit,
but
we
weren’t
giving up on our burgers. As we placed an order
for
our
burgers,
the
women
from
the
slum area had also started coming in. And I loved
the
way
Nikhil
and
Jui
personally
attended to them. Not only did Nikhil and Jui treat them with their food, but they also gave them
small
essentials
gift like
bags nail
consisting
paint,
of
women's
bindis,
clutcher,
comb, shampoo etc. I personally felt it was the best way one could celebrate Women’s Day and I am so glad that I could be a small part of
this
celebration.
Good
food
and
good
deeds go a long way.
Coming
back
to
food,
I
ordered
myself
a
pulled pork burger while my son settled for a Nicky M’s classic chicken burger. I might have visited Nicky M’s after a long time, but I keep ordering
their
burgers
Swiggy/Zomato
(you
and
can
sandwiches
do
that
too)
via and
that’s when I became fond of their pulled pork burger.
Now
this
burger
tasted
even
better
eating there hot and fresh, with extra grilled pineapple, the juicy pork burger is something you must try. The pork was spiced well, the buns
were
soft
and
the
sauces
were
just
perfect. Topped with sauteed onions, this will remain my all-time favourite. Likewise, my son has always loved the classic chicken burger. But let me recommend 4 other things that I have tried in the past and completely loved: The Pahadi Chicken Roll, Chicken Red Chilli Sandwich, Bombay Veggie Delight Sandwich and
Beef
Twisted
recommendations,
Burger. there
is
Apart a
lot
from to
my
choose
from on the menu and you must keep trying different things, I am sure you will never be disappointed. My burger tasted more delicious with my Kala Khatta Urak cocktail that Nikhil himself prepared.
PAGE 76 |FOOD&HOSPITALITY
I wanted to try a dessert too, but my stomach was so full that I literally had to push the last few bites of the burger into my mouth and there
was
again,
let
just me
no
space
make
a
for
desserts.
But
recommendation
yet
again based on my past experience, you have to try their Brownie, it's simply amazing and I am craving it as I write about it. In fact, writing this review has made me hungry, so I guess I am
gonna
cheat
pick
day
burgers
up
today
and
the
my
by
phone
ordering
brownie
and
call
some
from
it
a
snacks,
Nicky’s
M
Kitchen! Don’t forget to pay them a visit if you haven’t done so yet.
To Get Featured In Goa's First and Only
Food & Hospitality Magazine Get in Touch with us on info@foodandhospitality.org Rajesh - 89990 85172 Aditi - 98116 43530 Laila - 73784 23999 PAGE 77 |FOOD&HOSPITALITY
HOME CHEF OF THE MONTH
0 3
K I T C H E N
|
F E A T U R E
SAY BHALO BASI TO BENGALI CUISINE IN GOA! By Laila Fathima Images - Ajanta Burman
Ajanta
Burman
is
a
name
among
the
popular Bengali
diaspora in Goa. A chef par excellence, home
she
catering
started service
her long
before the pandemic created a
worldwide
phenomenon
where people discovered their inner
chefs!
participated
Having in
recently
the
Goa
Beach Carnival foodpreuner's stalls,
which
is
where
I
met
this elegantly beautiful lady, I was blissfully satiated having tried my favourite Bengali dish Kosha Mangsho at her kiosk. This bhuna (braised ) mutton in
delicious
gravy
also
happens to be her top selling dish in her catering business which she conducts from her home in Caranzalem.
PAGE 78 |FOOD&HOSPITALITY
Among the many dishes on her menu, I would definitely recommend her Chingri Malai Curry (prawns in a silky creamy gravy) or Doi Maach (marinated fish cooked in a yoghurt gravy). The vegetarians
can
choose
from
all
time
favourites like Doi Baigun, Dum Aloo , Shukto and more. And of course, Mishti Doi and the ubiquitous Rosogullas are, without doubt, an inescapable weakness of any sweet lover. This uber talented participant of Master Chef Season
2
started
out
by
trying
to
recreate
dishes she liked at restaurants. " I was surprised that my innovatively made dishes were so well loved. I took a chance and participated
in
the
All
Goa
Kitchen
Queen
contest and to my delight, I won it. The prize was
an
all
Singapore!
expense
I
have
paid
never
5
day
looked
trip
back
to
since
then and followed my passion to become a chef." Apart
from
getting
Chef,
Radisson
recognition
Blu
has
as
a
felicitated
Master
her
with
Incredible Home Chef award in 2019 and she has since then conducted many pop-ups there as well. I
asked
Ajanta
Bengalis
living
Bengalis
if in
make
customers
her Goa
up
too,
a
main but
clientele
were
surprisingly
large
proving
share
that
Non-
of
her
deliciously
prepared food transcends cultures. "
I
never
thought
Non-Bengalis
would
love
sarson (mustard) based dishes and I was glad to be proved wrong" she says with a laugh. Prodding cuisine,
her
about
second
of
her
course
personal to
her
favourite
own
,
she
reveals it is the robust Rajasthani dishes like Lal Maas and Kadhi Kachori which, not at all to my surprise,
she
also
prepares
excellently.
She
cooks northern cuisines from states like Bihar and
Jharkand
too,
having
lived
there
extensively in the past.
PAGE 79 |FOOD&HOSPITALITY
Coming
back
to
Bengali
dishes
and
having heard about a signature dish she has
on
her
menu,
the
Dak
Bungalow
Chicken, my scribe's nose twitched at the story
behind
this
name.
Sure
enough,
Ajanta has a tale to tell. "Back
during
the
British
Raj,
administrative officers would have secret meetings or would stop on their travels at circuit
houses
away
from
Groceries
along the
and
the
postal
towns
food
routes
and
cities.
ingredients
were
scarcely stocked here so the caretakers of
these
themselves
Dak tend
Bungalows
little
gardens
would to
grow
onions, potatoes. green chillies etc. The rustic recipe slowly evolved , with boiled eggs added to the chicken and potato curry,
eventually
tables
of
finding
cityfolk
as
its
well".
way I
to
the
made
a
mental note to order the Dak Bungalow Chicken from her soon. On a lighter note I shot a couple of rapid fire questions at her and she sportingly replied with her inherent panache. If she had to cook a candle light romantic dinner
what
would
the
dishes
on
that
table be? " For candle light dinner, I would cook fish steak
in
flavour.
the And
famous
Bengali
Mutton
mustard
Rezala
with
flavoured rice."
What's her go-to dish in a hurry? " Kadhi chawal and Bihar's favourite goto dish, Tahri. A flavoured rice consisting of veggies, it cooks in no time at all."
PAGE 80 |FOOD&HOSPITALITY
This
mouthwatering
train
of
thought
led
me
naturally to my next question. Has she thought about opening her own Bengali restaurant, a welcome addition to Goa's foodscape in my opinion! Ajanta did not disappoint. She admits, "It has been my dream for a while no
doubt.
Kitchen, helps
a
I
am
now
culinary
establish
associated incubator
foodpreneurs.
with
Fierce
start-up So
maybe
that my
dream will become a reality soon" We at Incredible Goa Food & Hospitality wish her the very best for the future.
Quick Queries 1.Any Minimum Order? None. Single diners to small families can order too.
2. Are you on any food delivery apps? Not presently but will be available soon.
PAGE 81 |FOOD&HOSPITALITY
