Food & Hospitality May 2024

& FOOD HOSPITALITY

An Enchanting Escape Taj Fort Aguada Resort and Spa

EXPLORING the Medicinal Benefits of Feni

CASHEWS the Nutritional Powerhouse

SUSTAINABILITY

SUSTAINABLE Seafood Consumption in Goa

TRAVELTALES

UNVEILING Goa's Lesser-Known Summer Escapes

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ADITI MALHOTRA MANAGING EDITOR

Ah, the scorching Goan summer is upon us once again! As we navigate through the blistering days, the anticipation of the monsoon season grows stronger within us all. Who isn't looking forward to the cooling rains that transform our landscapes into lush green paradises, right? Yet, while we eagerly await the monsoon, there's still plenty to cherish in the vibrant summer days of Goa.

I find myself ducking into my favourite local café more often these days, not just for the air-conditioning, but for the refreshing kokum sharbat that seems to instantly beat the heat. And isn’t that what our Goan summers are all about? Finding those perfect spots of joy and coolness amidst the swelter.

In this month's edition of our magazine, we continue to celebrate the fiery spirit of Goa’s summer. We're bringing

EMBRACING THE SIZZLE BEFORE

T H E D R I Z Z L E

you stories straight from our heartland—tales of resilience, culinary innovation, and community.

This issue is packed with summer-friendly recipes that promise to lighten up your meals and add a splash of freshness to your dining tables. We also delve into how our beloved local ingredients can not only enhance the flavours on our plates but also boost our health, helping us to stay hydrated and energized.

But there’s more! We've dedicated a section to the health enthusiasts among us, focusing on ingredients that do more than just tantalize your taste buds—they soothe and nourish. Ever wondered about the health benefits of our local spirits like Feni? Well, let's just say there's a good reason it's been cherished for generations, and we’ve got the scoop right here.

We are also excited to feature some inspiring stories of local heroes who are making waves in the food and hospitality industry. These are folks who embody the true Goan spirit—passionate, innovative, and always with a warm smile, much like the perfect blend of spices in our beloved Goan fish curry.

So, while the summer heat might be testing our limits, let's make the most of it by enjoying the bounty it offers. Dive into our magazine, try out some recipes, read about our local champions, and maybe discover a new favourite summer cooler.

Stay cool, stay hydrated, and as always, eat joyously!

THE TEAM

Editor in Chief & Publisher

Rajesh Ghadge rajesh@rajeshghadge.com

Managing Editor

Aditi Malhotra aditi@foodandhospitality.org

Contributors

Sunil Malhotra

Armaan Malhotra

Aakash Ghadge

Gauri Ghadge

Design & Layouts

GPDM - A Media Company info@goaprism.com

Photography

Tanmayee Masurkar

EDITORIAL OFFICES

FOOD & HOSPITALITY MAGAZINE

501, Sunteck-Kanaka Corporate Park, Patto Plaza, Panaji,Goa-403001 +91 89990 85172 (Rajesh)

SUBSCRIPTIONS & ADVERTISEMENTS

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The Magazine is Published by GOA PRISM DIGITAL MEDIA

Editor & Publisher Rajesh Ghadge, 501, Sunteck Kanaka Corporate Park, Patto Plaza, Panaji, Goa-403001

RNI - GOAENG/2020/00441 foodandhospitality.org

Cover Photo Credits

IHCL GOA

Stock Images Credits

18 - Food & Hospitality - May 2024 https://www.freepik.com/ FREEPIK

Image by Freepik

501, Suntek Kanaka Corporate Park Panaji Goa. 403602. India. Editor & Publisher: Rajesh Ghadge

SCOPE OF

ARTIFICIAL INTELLIGENCE

IN LUXURYRESORTS

While luxury hospitality is synonymous to personalised and curated services and artificial intelligence at a very nascent stage, we might one day achieve elements like immersive entertainment where in AI could personalise in room entertainment or even create interactive experiences like holographic tours. Or imagine emotion recognition where in AI could analyse guest sentiment to address concerns or personalise service based on mood.

While currently we at Taj Holiday Village Resort & S p

Aguada Resort & Spa and The Yellow House, Goa IHCL SeleQtions working to align with AI to elevate the guest experience while s t r e a m l i n i n g operations. By way of our past data capture of guests, w e a

e t o p r e d i c t preferences, rooms could be pre stoked with guest preferred drinks or books or turn town amenities, s p

a g e s booked etc – hyper personalisation of a stay. Thus offering guests an even more

unforgettable experience.

In future AI can manage tasks like check in or check out also activities like room temperature control thru apps. Possibilities of curated bespoke activities or even generate unique artwork for a guest’s room adding an extra layer of exclusivity. By helping optimize energy use the resource allocation thus allowing us to maintain luxury standards at our resorts while minimising their environmental impact coming from our core values of Paathya – the sustainable way forward.

DrAnmolAhluwalia,Area Director Operations, IHCLGoa

K A D A M B A SINGLE-MALT

TRIUMPHS WITH GOLD AT NEW YORK INTERNATIONAL SPIRITS COMPETITION

In a stunning display of excellence, Kadamba Single-Malt whisky has earned a prestigious Gold medal at the New York International Spirits Competition, scoring an impressive 95 points. Among more than 1,400 entries from over 39 countries, this honor signifies the whisky's exceptional quality, as Gold medals are awarded to only the most distinguished products.

"Securing a Gold medal with 95 points at the New York International Spirits Competition is a monumental achievement for Kadamba Single-Malt whisky. It underscores the passion and meticulous craftsmanship we pour into every bottle,” says Dr. Mohan Krishna, founder of the Cheers Group.

Ashwin Balivada, CEO of Cheers Group, echoes this sentiment: “This recognition drives our commitment to pushing the boundaries of distilling excellence. We continually innovate to deliver outstanding spirits that resonate with enthusiasts worldwide. We raise our glasses in gratitude to our dedicated team and loyal supporters who have been integral to our journey."

Kadamba Single-Malt stands proudly among other Gold medal recipients such as Tia Maria, Courvoisier Cognac, Bacardi, Jose Cuervo, Martini, Angel's Envy, Dewar's, Ciroc, Highland Park 21-year-old, Glenmorangie 18-year-old, Smirnoff, Crown Royal 21-year-old, Glen Grant 21-year-old, Skyy Vodka, and Wild Turkey.

The New York International Spirits Competition sets itself apart by featuring a jury of active trade buyers from the hospitality and retail sectors. These judges

bring a market-oriented perspective to the evaluation process, ensuring that award-winning spirits meet the practical and quality expectations of industry professionals and value-conscious consumers. Spirits are judged through blind tastings, where quality, price, and in-store placement are all considered. This ensures that medal winners excel in taste and craftsmanship, offer good value for money, and appeal to the market.

"Kadamba Single-Malt whisky boasts an exceptional aromatic intensity derived from handpicked casks from selected reserves It is specially crafted to meet the tastes of modern whisky enthusiasts,” adds Ashwin Balivada.

Dr. Divya Balivada, Global Creative Director of Cheers Group, affirms, "Kadamba Single-Malt has garnered numerous international awards, honoring the rich heritage of the Kadamba dynasty from which it draws its name, symbolizing the Golden Age of Goa. These accolades firmly establish India as a producer of world-class single-malt whiskies."

Renowned for its complex flavors, Kadamba SingleMalt owes its distinctive profile to the unique combination of production factors. The maritime climate imparts a subtle salty tang, while six-row high-quality barley malt, pot distilled, adds a touch of sweetness. The charred barrels contribute a fiery smoky flavor during aging, yet it remains balanced and not overpowering. Cheers!

PRAVIN SARANG

Appointed as Director of Sales at Goa Marriott Resort and Spa

The prestigious Goa Marriott Resort and Spa proudly welcomes Pravin Purushottam Sarang as its newest Director of Sales. With an illustrious career spanning over a decade in the hospitality industry, Pravin brings a wealth of experience garnered from esteemed establishments such as IHCL, Hyatt, and Radisson.

During his tenure as Director of Sales at Country Inn and Suites by Radisson Candolim Goa, Pravin demonstrated exceptional leadership and strategic prowess, achieving remarkable successes that

elevated the property's stature in the competitive market.

Beyond his professional achievements, Pravin is a seasoned traveler with a keen eye for photography, who finds solace in embarking on long bike rides and thrilling treks. His multifaceted interests and dedication to excellence make him a valuable addition to the Goa Marriott team, poised to further enhance the resort's reputation for unparalleled luxury and service.

A Care Guide For Your Wooden Utensils CHEF NISHANT DIWAKAR

Wooden utensils surely add a touch of warmth and beauty to any kitchen. But unlike their ceramic, metal or polymer counterparts, they require extra maintenance to ensure they last a lifetime. With proper care, your wooden spoons, spatulas, salad bowls, snack bowls, cheese platters and rolling pins c a n b e c o m e c h e r i s h e d companions in the kitchen, developing a rich patina and l a s t i n g o v e r d e c a d e s . Gentle cleaning is the key with wooden utensils. Avoid using the dishwasher for wooden utensils. The harsh detergents and high heat of dishwashers are not advisable for wood crafted items. Always hand-wash your utensils in warm, soapy water. Use a soft sponge or dishcloth to remove food particles, and avoid harsh scrubbers that can scratch the surface. Do not soak wooden utensils. Prolonged exposure to water can cause the wood to warp and subsequently to crack. Wash the wooden utensils promptly after use and rinse them thoroughly. Pat dry your utensils with a clean dish towel Let them air dry completely in a wellventilated area before storing them away This prevents moisture buildup, which can lead to mildew or rot especially in a tropical and hence humid place like Goa.

Wooden utensils benefit from regular conditioning with a food-safe oil. Mineral oil, butcher block conditioner, or a beeswax and mineral oil blend are

all excellent choices. Avoid vegetable or olive oil, as these can become rancid. Apply a thin coat of oil to a clean, dry utensil using a clean, lint-free cloth. Buff the oil gently into the wood, paying attention to areas that seem dry or absorbent. Let the utensil sit for 1520 minutes, or even overnight for a deeper conditioning. Wipe away any excess oil with a clean cloth. The frequency of conditioning depends on how often you use your utensils and how dry your climate i s . G e n e r a l l y , a m o n t h l y conditioning is sufficient. If your utensils start to look dull or feel rough, it's a sign that they need to b e b u f f e d . Highly pigmented foods like berries or tomato sauce can stain wooden utensils. While these stains are usually harmless, you can try scrubbing with a paste of baking soda and water to minimize them. Over time, your utensils may develop minor cracks or roughness. You can smooth them out with fine-grit sandpaper (around 120 grit). Be sure to sand with the grain of the wood and re-condition afterward with oil. Deep cracks can harbor bacteria and should be avoided. If your utensil develops significant cracks, it's best to discard it for safety r e a s o n s . With a little love and attention, your wooden utensils will become treasured kitchen tools, adding warmth, beauty, and functionality to your culinary creations for years to come.

COPPERLEAF LAUNCHES MINI FISH THALI

Copperleaf, known for its unique culinary offerings, has raised the level of excellence with the launch of its Mini Fish Thali. This delightful addition to their menu demonstrates Copperleaf's dedication to providing a diversified and memorable dining experience.

Known for its inviting ambiance and attentive service, it ensures that your experience goes beyond just the food. The warm and welcoming atmosphere of the restaurant enhances the overall dining experience, making it a memorable affair for their patrons.

The Mini Fish Thali is crafted to perfection for solo diners seeking a satisfying meal and groups looking to share a culinary adventure at Copperleaf. The

Mini Fish Thali is a special o f f e r i n g a v a i l a b l e exclusively at Panaji outlet Served only during lunch hours from Monday to Friday. From succulent fish curry to crispy fried fish, each component is c r a f t e d w i t h c a r e , resulting in a symphony of flavors that delight the senses.The highlight of the Mini Fish Thali is that the fish fry changes every day, depending on the availability of fresh catch from the market.

The introduction of the M i n i F i s h T h a l i i s a response to the needs a n d p r e f e r e n c e s o f patrons who desire a smaller portion size. Priced at an introductory offer of just Rs. 150/- (*T&C apply and GST Extra), the Mini Fish Thali is a treat for your taste buds. Copperleaf does not compromise on quality or portion size, making it a true value-formoney meal. Understanding the diverse preferences of its clientele, Copperleaf offers this mini version alongside its other signature thali's, which includethe Kingfish Thali, Chonak Thali, and Prawns Thali.

At Copperleaf, their commitment to customer satisfaction reigns supreme, as they eagerly anticipate the opportunity to continue delivering excellence and dedication to their valued patrons.

BEBINCA

EXPERIENCING THE DELICACY OF GOA

By FNHTEAM | Stock Images

Goa, a vibrant and culturally rich state on the western coast of India, is renowned not only for its picturesque beaches and lively nightlife but also for its distinctive culinary heritage. One of the crown jewels of Goan cuisine is Bebinca, a multi-layered dessert that embodies the region's unique blend of Portuguese and Indian influences. Bebinca, often referred to as the "queen of Goan desserts," is a delicious, traditional sweet treat that has been delighting palates for centuries. Made primarily from coconut milk, sugar, ghee, and egg yolks, this cake is distinct for its multiple layers, each baked individually to achieve its characteristic texture and flavor. The labour-intensive process of making Bebinca, often taking hours or even days, speaks to the love and dedication Goans have for their culinary traditions. The journey to experience Bebinca typically begins

in a quaint Goan village or a local bakery, where the aroma of freshly baked goods wafts through the warm, humid air. Stepping into such an establishment, one is greeted by the sight of goldenbrown Bebinca cakes, their layers glistening invitingly under the light.

The first bite is often a revelation. The layers, soft yet firm, mixed together to create a symphony of flavors and textures. The sweetness is perfectly balanced, not overwhelming but just enough to satisfy a sweet tooth. The subtle hint of coconut and the rich taste of ghee complement each other beautifully, creating a melt-in-the-mouth experience.

Eating Bebinca in Goa is not just about savoring a delicious dessert; it's about partaking in a piece of the region's history. Bebinca is often prepared for festive occasions such as Christmas and Easter, symbolizing celebration and togetherness. It is a

dessert that has transcended generations, with recipes passed down from grandmothers to mothers to daughters, each adding their own touch to the traditional method.

Watching a local baker prepare Bebinca can be an enlightening experience. The meticulous process begins with creating a smooth batter of coconut milk, sugar, egg yolks, and flour. This batter is then poured in layers into a baking dish, with each layer carefully baked before the next is added. This slow, repetitive process ensures that each layer is perfectly cooked and contributes to the cake's distinct, rich flavour.

The patience and precision required to make Bebinca are a testament to the baker's skill. It is a labor of love that requires not just expertise but also a deep appreciation for tradition.

While Bebinca is a Goan specialty, its popularity has spread beyond the borders of Goa. Many restaurants and bakeries across India now offer this dessert, often putting their own twist on the classic recipe. However, nothing compares to enjoying a slice of Bebinca in its place of origin, surrounded by the sights and sounds of Goa.

Experiencing Bebinca in Goa is more than just a culinary delight; it is a journey into the heart of Goan culture and tradition. The dessert's rich history, the intricate process of its preparation, and the sheer joy it brings to those who taste it make Bebinca an integral part of Goan identity.

For anyone visiting Goa, indulging in a slice of Bebinca is a must. It is a taste of tradition, a piece of history, and an experience that lingers long after the last bite.

KHATKHATE THE CHARM OF TRADITIONAL GOAN CUSINES

By FNHTEAM | Stock Images

Experiencing the culinary landscape of Goa is like embarking on a vibrant, flavorful journey through its rich cultural tapestry. Among the myriad dishes that define this coastal paradise, Khatkhate stands out as a unique and beloved vegetable stew. This traditional dish, rooted deeply in Goan Saraswat Brahmin cuisine, offers more than just a meal. It provides a taste of Goan history, culture, and community spirit.

Khatkhate is not merely a culinary delight but a significant part of Goa's cultural fabric. Its origins trace back to the Konkani-speaking Saraswat Brahmin community, who have been custodians of this recipe for generations. Traditionally, Khatkhate is prepared during festivals, religious ceremonies, and family gatherings, symbolizing prosperity, unity, and shared joy. The communal aspect of this dish reflects the essence of Goan society, where food is not just

sustenance but a means of bringing people together.

The beauty of Khatkhate lies in its diverse ingredients and the harmonious blend of flavors that they create. A typical Khatkhate features a variety of vegetables, such as sweet potatoes, yams, pumpkin, carrots, green beans, and raw bananas, all locally sourced to ensure freshness and support for local farmers. These vegetables are complemented by leguminous seeds like dried white peas or blackeyed peas, adding both protein and texture to the stew.

The preparation of Khatkhate is a labor of love, requiring meticulous attention to detail. The process begins with cleaning and chopping the vegetables, followed by the creation of a special spice blend. This blend includes freshly grated coconut, red chilies, coriander seeds, cumin, and turmeric. A

distinctive ingredient in Khatkhate is 'tirphal' (sichuan pepper), which imparts a unique tangy flavor and mild heat, setting this dish apart from other vegetable stews.

Tasting Khatkhate for the first time is an unforgettable experience The aroma, rich with spices and coconut, is both inviting and comforting. As you take your first bite, a burst of flavors unfolds—the sweetness of the root vegetables, the earthiness of the legumes, the slight bitterness of the raw banana, and the tanginess of tirphal The balance of these flavors, combined with the creamy texture of the coconut, creates a complex yet harmonious profile that is deeply satisfying.

In Goa, Khatkhate is typically served with steamed rice or chapati, allowing the stew's flavors to truly shine During festivals like Ganesh Chaturthi, Khatkhate becomes a centerpiece of the festive meal, often accompanied by other traditional dishes and sweets. This communal dining experience enhances the joy of sharing a homemade meal, reinforcing familial bonds and creating lasting memories.

Khatkhate is more than just a delicious stew; it is a cultural artifact that embodies the Goan way of life. The tradition of preparing Khatkhate during special occasions fosters a sense of community and continuity, preserving the culinary heritage of the Saraswat Brahmin community This dish also underscores the importance of using locally sourced and seasonal ingredients, promoting sustainability and supporting local agriculture. In an age where fast food and processed meals dominate, Khatkhate serves as a reminder of the benefits of traditional, home-cooked food.

For anyone visiting Goa, tasting Khatkhate is a must. It offers a glimpse into the rich culinary traditions of the region and the warmth of Goan hospitality. Whether enjoyed in a local home during a festival or at a traditional Goan restaurant, Khatkhate provides a deep and flavorful connection to the heart of Goan culture. Through every bite, you not only savor a delicious dish but also experience the spirit of Goa—its history, its traditions, and its unyielding sense of community.

IHCL’s Path to Sustainable Hospitality in Goa PAATHYA

By Rajesh Ghadge | Stock Images

Sustainability has become the cornerstone of numerous initiatives aimed at rejuvenating our planet, with people everywhere contributing in various ways. While the concept of sustainability is not new, it gained significant attention postCOVID, a pandemic that reshaped our world. In the hospitality sector, sustainability is crucial, with every hotel in Goa implementing measures to enhance the sustainability of their properties. Among them, IHCL, one of the largest hotel chains in Goa, has emerged as a leader through its Paathya initiative. This article delves into Paathya, exploring its broader implications and impact on sustainable hospitality.

What is Paathya?

According to Dr. Anmol Ahluwalia, Area Director –Operations at IHCL, Paathya is derived from the Sanskrit word प , meaning a path. “Paathya encapsulates our initiatives to lead positive change, aligning with IHCL's core values of trust among all stakeholders, awareness of our ecosystem's needs, and joy at heart. Building on IHCL's century-old legacy, Paathya charts a journey focused on environmental stewardship, social responsibility, excellence in governance, heritage preservation, value chain transformation, and sustainable growth,” Mr. Ahluwalia explains. Celebrating 50 years in Goa, IHCL sees Paathya as the future, emphasizing environmental importance. “Having completed 50 glorious years in Goa, IHCL is forging ahead with Paathya, focusing on environmental stewardship, social responsibility, excellence in governance, heritage preservation, value chain transformation, and sustainable growth,” said Mr. Ahluwalia. He added that the pillars of Paathya are based on Progress, Preserve, Prudent, Promise, Promote, and Partner, which his colleagues will elaborate on in the coming days.

Here Are the GMs saying on the Six Major Pillars of the Paathya

The Paathya Initiative is founded on six essential pillars critical for its sustainability and success: Progress, Preserve, Prudent, Promise, Promote, and Partner.

CHARGERS

EV

AT AMA CARDOZO INSTALLED BY TAJ HOLIDAY VILLAGE

PROGRESS - Sustainable Growth

Our commitment to sustainable growth is deeply rooted in our legacy, emphasizing diversity, excellence, and positive outcomes. The core objective of Paathya is to foster economic growth while ensuring positive social and environmental impacts.

PRESERVE - Heritage and Brand

India's rich culture and heritage are invaluable. Through Paathya, we aim to preserve, promote, and enhance this intangible wealth. Many of our hotels are engaged in initiatives that safeguard and celebrate India’s traditions and monuments, offering guests a multitude of cultural experiences.

PRUDENT - Corporate Governance

IHCL has always been a pioneer in adopting practices that not only comply with legal standards but also set benchmarks for the industry. The principles of independence, accountability, responsibility, transparency, trusteeship, and disclosure guide us in creating long-term value for our partners.

PROMOTE - Environmental Stewardship

In our quest for a cleaner, greener, and sustainable ecosystem, our environmental stewardship efforts are comprehensive, focusing on clean energy use, water conservation, waste management, and the elimination of single-use plastics.

PARTNER - Transformation

We actively engage with our vendors and partners to transform our value chain using technology to optimise time, cost, and quality. We implement fair work practices and assess risks. Our sustainable supply chain and best-in-class procurement practices support the growth and capability development of our suppliers and vendors, with a focus on local and indigenous procurement. What The Leaders of the Organization Says?

Souvik Bhattacharya: Preserve

According to Souvik Bhattacharya, General Manager of Taj Holiday Village Candolim. India, with its rich culture and heritage, is home to many cultural gems “With Paathya, we attempt to preserve, promote and enhance this intangible wealth. Several of our hotels are engaged in

initiatives to preserve and promote India’s rich heritage of traditions and monuments while providing our guests with many experiences,” says Mr Bhattacharya.

Ashwini Anand, General Manager, Taj Cidade de Goa: Prudent

According to Ashwani Anand IHCL has always been a frontrunner in adopting practices that not only operate in conjunction with the laws but also set an example for the industry to follow. “The c a r d

accountability, responsibility, transparency, trusteeship and disclosure serve as the means and the basis for us to create long-term value for our partners.

This is Ashwani Anand, General Manager Taj Cidade de Goa,” he adds.

Ashish Kumar, General Manager Ginger, Goa: Promise :

“With our community at heart, we remain steadfast in our efforts towards public welfare,” says Ashish Kumar adding “Social responsibility and supporting livelihoods via multiple skilling and learning initiatives. Led by our values, “We encourage our workforce to devote a part of their work hours towards the greater good by volunteering and active participation.”

Ashok Vasudevan, General Manager Vivanta by Taj Panaji and Miramar: Promote

“In our endeavour towards creating a cleaner, greener and more sustainable eco-system,” says Mr Ashok Vasudevan adding “our environmental stewardship efforts are holistic, with emphasis on promoting areas such as the use of clean energy, conserving water, managing waste and avoiding single-use plastic.”

Himadri Ray General Manager The Yellow House, Anjuna Taj SeleQtions: Partner

“We continually engage with our vendors and partners to transform our value chain by using technology for the optimising time, cost &

quantity, implementing fair work practices, and assessing risks,” he said adding “Sustainable supply chain and best-in-class procurement practices support the growth and capability development of the suppliers and vendors, also emphasising on local and Indigenous procurement.”

Conclusion

The Paathya Initiative by IHCL stands as a testament to the company ’ s unwavering commitment to sustainability and responsible hospitality. Celebrating 50 years in Goa, IHCL continues to lead by example, weaving the principles of environmental stewardship, social responsibility, and heritage preservation into the very fabric of their operations. With a clear focus on sustainable growth, ethical governance, and t r a n s f o r

s , P a a t h y a encapsulates the holistic approach required to foster a sustainable future. The insights and dedication shared by the General Managers across various properties reflect IHCL's deeprooted values and forward-thinking strategies. As the hospitality industry continues to evolve, initiatives like Paathya pave the way for a greener, more inclusive, and culturally rich future, ensuring that the legacy of IHCL not only endures but thrives in harmony with the planet and its people.

MANGO
MOCKTAIL

By Rani Malhotra | Stock Images

As summer arrives in full swing, a refreshing mango mocktail becomes the perfect way to cool down. This easy-to-make drink combines the sweetness of mangoes with a zesty twist, making it a favourite for both adults and children alike.

Ingredients

2 ripe mangoes, peeled and chopped

2 tablespoons honey or sugar (adjust according to taste)

Juice of 1 lime

A few mint leaves

Sparkling water or soda

Ice cubes

Optional: a pinch of salt or a sprinkle of chilli powder for a zesty kick

Method

Blend the Mangoes:

In a blender, combine the chopped mangoes, honey (or sugar), and lime juice. Blend until smooth. Prepare the Glasses:

In each glass, place a few mint leaves and gently muddle them to release their flavour. Assemble the Mocktail:

Fill the glasses halfway with ice cubes. Pour the mango mixture over the ice until the glass is about three-quarters full. Add Fizz:

Top off each glass with sparkling water or soda for a refreshing fizz.

Garnish and Serve:

Stir gently to mix the ingredients in the glass. Optionally, you can add a pinch of salt or a sprinkle of chilli powder on top for an extra zing. Garnish with a slice of lime or a few more mint leaves.

Enjoy this delightful mango mocktail, perfect for sipping on a warm day or serving at your next summer gathering!

AAM
KA
ACHAAR
(MANGO
PICKLE)

By Rani Malhotra | Stock Images

In Goa, as the summer heat intensifies, so does the excitement for preparing Aam Ka Achaar, a beloved spicy and tangy mango pickle. This regional favourite not only preserves the abundant seasonal mangoes but also adds a zesty flair to everyday meals.

Ingredients

1 kg raw mangoes, washed and cut into small pieces

250 g salt

100 g mustard seeds, coarsely ground

100 g fenugreek seeds, coarsely ground

50 g fennel seeds

25 g turmeric powder

200 g red chili powder

250 ml mustard oil

50 g asafoetida (hing)

Method

Preparation of Mangoes:

Dry the mango pieces in the sun for a few hours until the outer skin becomes slightly dry.

Mixing Spices:

In a large bowl, mix the salt, ground mustard, fenugreek seeds, fennel seeds, turmeric powder, and red chili powder. Add the dried mango pieces to this spice mix and toss well to coat evenly.

Tempering:

Heat mustard oil in a pan until it starts to smoke. Remove from heat and add asafoetida. Let the oil cool completely.

Combining:

Once the oil is cool, pour it over the mango and spice mixture. Mix well to ensure all pieces are coated with the oil and spices.

Storage:

Transfer the pickle into a clean, dry glass or ceramic jar. Ensure the jar is airtight and store it in a cool, dry place. The pickle will be ready to eat after 10-12 days as the mangoes soften and absorb the spices.

This Aam Ka Achaar is perfect for adding a lively kick to your Goan summer meals!

RESTAURANTS The Business Challenges for in Goa

ByArmaan Malhotra | Stock Images

Goa, with its sun-kissed beaches and vibrant culture, draws tourists from all corners of the world. While this influx seems like a promising prospect for local businesses, particularly restaurants, the reality presents a complex challenge. Despite the high foot traffic, many restaurants in Goa struggle to capture a significant share of the market. This predicament is largely due to the saturation of dining options and the intense competition that ensues.

Overabundance

and Diversification

The primary challenge is the sheer volume of dining establishments. From traditional Goan eateries and beach shacks to high-end restaurants and international chains, the variety is vast. Tourists and locals alike are spoilt for choice, making it difficult for any single restaurant to consistently draw a large crowd, except for those that have managed to carve out a unique niche or possess a long-standing reputation.

This diversity, while beneficial in offering choices, spreads the consumer base thin. Every restaurant needs to fight harder to capture and retain customer

attention. Many tourists tend to visit multiple venues during their stay, keen to experience a wide array of what Goa has to offer, which means loyalty to one dining spot is rare.

Economic Pressures and Seasonal Fluctuations

Economic factors also play a significant role. The cost of running a restaurant in Goa has escalated, with rising real estate prices, labour costs, and the expenses associated with sourcing quality ingredients. Many restaurants find it challenging to balance these costs while keeping menu prices attractive to budget-conscious tourists.

Moreover, the seasonal nature of tourism in Goa adds another layer of complexity. The peak tourist seasons see a boom in business, but during the offseason, many restaurants struggle to maintain profitability. This seasonality affects not only cash flow but also staffing and operational dynamics.

Marketing and Visibility Issues

In a market as saturated as Goa’s, marketing becomes crucial. However, smaller establishments often don't have the resources to invest in effective

marketing strategies that could help them stand out. Social media and online reviews have become critical tools in influencing dining decisions, but leveraging these effectively requires skill and often financial investment.

Additionally, the rise of food delivery platforms has altered consumer behaviour. While these platforms increase a restaurant's visibility, they also cut into profit margins and introduce a new set of competitors, including home kitchens that cater specifically to delivery clientele.

Strategic Responses

To thrive in this competitive environment, restaurants in Goa need to adopt more strategic approaches. Differentiation is key establishments that offer unique culinary experiences, exceptional service, or thematic ambience tend to attract more attention.

Focusing on niche markets, such as organic foods, vegan options, or regional specialities, can also set a restaurant apart.

Building a strong online presence is crucial. Effective use of social media, engaging online content, and prompt responses to reviews can enhance visibility and reputation. Partnerships with travel and food bloggers, along with active participation in local food festivals and events, can also boost a restaurant's profile.

Lastly, fostering relationships with the local community and returning customers can provide a steady stream of patrons. Loyalty programs, local events, and community engagement initiatives can help in building a loyal customer base.

In conclusion, while the abundance of tourists in Goa presents a potential boon for the restaurant industry, the reality is a challenging business environment marred by competition and economic pressures. Success in this saturated market requires more than just good food; it requires strategic thinking, marketing savvy, and a keen understanding of both local and tourist preferences.

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of Boutique Hotels in Goa THE RISE

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Goa, India's smallest state, has long been a magnet for tourists, drawn by its sun-kissed beaches, vibrant nightlife, and rich cultural heritage. Traditionally, Goa's hospitality landscape was dominated by s p r a w l i n g r e s o r t c h a i n s a n d b u d g e t accommodations. However, in recent years, a new trend has emerged, redefining the state's tourism experience: the rise of boutique hotels. These smaller, more personalized accommodations are captivating travelers who seek unique and intimate experiences, blending luxury with local charm. Boutique hotels are characterized by their distinct style, personalized service, and a dedication to creating unique guest experiences. Unlike large hotel chains, boutique hotels emphasize local culture, design, and cuisine, offering guests an authentic connection to their destination. This shift aligns with the evolving preferences of modern travelers, who increasingly prioritize quality and authenticity over quantity and uniformity. Several factors have contributed to the rising popularity of boutique hotels in Goa Modern

travelers, particularly millennials and Generation Z, are avoiding generic hotel experiences in favour of accommodations that offer immersion and individuality. They are drawn to hotels that provide not just a place to sleep, but a place to experience something unique. The architectural and historical richness of Goa, with its blend of Portuguese and Indian influences, offers an ideal setting for such hotels. Many boutique hotels in Goa are housed in heritage buildings and restored villas, providing guests with a tangible connection to the region's storied past.

Sustainability is another significant driver of this trend. Boutique hotels often lead in adopting ecofriendly practices, which resonate with environmentally conscious travelers. In a state where environmental concerns are paramount, many boutique hotels are incorporating renewable energy, reducing plastic waste, and supporting local communities. This focus on sustainability not only helps preserve Goa's natural beauty but also appeals to a growing segment of travelers who seek

FEATURE

to minimize their ecological footprint. Culinary excellence is yet another hallmark of boutique hotels in Goa. The state's culinary diversity is a significant draw for visitors, and many boutique hotels have in-house restaurants that showcase local cuisine. By using locally sourced ingredients and offering gourmet meals, these hotels provide guests with a rich gastronomic experience that enhances their overall stay. This emphasis on local flavors adds another layer of authenticity and connection to the region.

Among the many boutique hotels in Goa, some have garnered particular acclaim. Ahilya by the Sea in

spa treatments and lush gardens, creating a holistic retreat for guests. Casa Menezes in Batim is a 300year-old mansion turned boutique hotel, offering a unique cultural experience with its antique furnishings, traditional Goan cuisine, and personalized service.

The rise of boutique hotels in Goa has had a positive impact on the local economy and culture. These establishments often employ local staff, source materials and ingredients locally, and support local artisans and businesses. This not only boosts the economy but also helps preserve and promote Goan culture and traditions. Boutique hotels also c o n t r i b u t e t o sustainable tourism by encouraging responsible travel practices. Their focus on preserving heritage buildings and using ecofriendly practices helps mitigate the e n v i r o n m e n t a l impact of tourism, ensuring that Goa remains a vibrant d e s t i n a t i o n f o r future generations.

Nerul offers a serene escape with its beautifully restored villas, lush gardens, and stunning views of the Arabian Sea. The hotel's design blends traditional Goan architecture with contemporary comforts, providing a luxurious yet homely ambiance. Elsewhere, located in Mandrem, offers a collection of charming beach houses that combine rustic charm with modern amenities. This ecofriendly retreat emphasizes sustainability, offering an off-the-grid experience perfect for those seeking calmness. Turiya Villa and Spa in Canacona is a heritage property that blends traditional Goan and Portuguese architecture, renowned for its Ayurvedic

The rise of boutique h o t e l s i n G o a signifies a shift t o w a r d s m o r e p e r s o n a l i z e d , sustainable, and culturally immersive travel experiences. These establishments cater to the evolving preferences of modern travelers who seek authenticity and quality.

As Goa continues to attract tourists from around the world, the boutique hotel trend is likely to grow, enriching the local hospitality industry and offering visitors unforgettable experiences. Whether it's a restored Portuguese villa or a quaint beach house, boutique hotels in Goa promise a unique and memorable stay, capturing the essence of this beautiful coastal state.

COCKTAILS AND CUISINE WITH ADITI

URRAK

Goa's Summer Spirit

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COCKTAILS AND CUISINE WITH ADITI

In the heart of Goa’s balmy summers, there lies a spirit that captures the essence of the season—Urrak. A lesser-known cousin of the famed Goan feni, Urrak is a seasonal distillate made from the first extract of cashew apple juice, and it has become a quintessential part of Goan summer festivities and culinary experiences.

The

Origins of Urrak

Urrak’s production is deeply entwined with the cashew harvesting season, which runs from late February to May. Unlike feni, which is distilled twice or thrice, Urrak is the product of just a single distillation of fermented cashew juice. This limited distillation process results in a milder, fruitier spirit with a lower alcohol content, making it perfect for the sweltering Goan summer. Historically, Urrak was considered a peasant’s drink, enjoyed locally and rarely commercialized. However, its refreshing qualities and unique flavour profile have brought it into the limelight.

Urrak in Modern Goan Cuisine

Today, Urrak is celebrated across Goa in both local taverns and upscale restaurants, marking its transition from a humble homemade brew to a trendy summer staple. The spirit’s versatility makes it an excellent base for cocktails, combining well with a variety of flavours from sweet to spicy.

Local establishments, aware of Urrak’s growing popularity, have been quick to innovate, crafting cocktails that enhance its light, fruity notes. It’s common to find Urrak mixed with anything from traditional kokum to modern concoctions involving citrus and herbs, providing a refreshing twist that complements the coastal climate.

Urrak’s

Cultural Significance

The rise of Urrak has also contributed to the preservation of Goan heritage, as the demand helps maintain traditional cashew orchards and distillation practices. The Urrak season is often accompanied by local festivities, where

COCKTAILS AND CUISINE WITH ADITI

communities come together to celebrate the harvest. This spirit is not just a drink but a cultural marker that heralds the arrival of summer and the bounty of the land.

Beyond the Ordinary

What many might not know is that the best Urrak is said to be sourced from specific regions in Goa, where the soil and climate impart distinct flavours to the cashew apples. Connoisseurs seek out Urrak from these areas, much like wine aficionados look for bottles from famed vineyards. Furthermore, some innovative chefs in Goa have begun using Urrak as a culinary ingredient, not just in beverages but also in marinades and dressings, infusing traditional Goan recipes with a modern twist that surprises and delights the palate.

A Drink for Everyone

From beach shacks to luxury resorts, Urrak finds its way into the summer experience of both locals and tourists, embodying the spirit of Goan hospitality and celebration. Whether it’s in a chilled cocktail by the beach or a sophisticated drink at a gala, Urrak continues to be a symbol of Goan summer a refreshing, versatile, and culturally rich spirit that locals cherish and visitors fall in love with.

This summer, as you sip on a chilled Urrak cocktail, remember that you're not just enjoying a beverage but participating in a tradition that is quintessentially Goan, celebrating the season with every refreshing gulp.

ESCAPE An Enchanting

Taj Fort Aguada Resort and Spa

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REVIEW

In the enchanting heart of Goa, where the vibrant hues of the Arabian Sea meet the golden sands of Sinquerim Beach, lies the iconic Taj Fort Aguada Resort & Spa. Revered by celebrities, dignitaries, and discerning travelers alike, this resort seamlessly blends historical grandeur with unparalleled comfort. Our stay at this celebrated destination was nothing short of magical, filled with delightful discoveries and unforgettable experiences.

A Grand Welcome: Gateway to Elegance

From the moment we arrived at Taj Fort Aguada, we were enveloped in an atmosphere of elegance and charm. The resort's stunning Portuguese-style architecture, set against the backdrop of the 16thcentury Fort Aguada and the endless expanse of the Arabian Sea, created an immediate sense of awe. The check-in process was swift and gracious, characterized by the warm hospitality for which Taj is renowned.

The Villa: A Symphony of Comfort and Goan Heritage

Our abode for this enchanting escape was the illustrious Hermitage Villa, a standalone haven of tranquility within the Taj Fort Aguada Resort & Spa. Painted in a soothing powder-blue hue, the villa exuded an air of serenity from the moment we stepped inside.

Boasting a private garden adorned with lush greenery and lawn furniture, complete with parasols, the Hermitage Villa offered a secluded sanctuary amidst the bustling beauty of Goa. Spanning an impressive 74 square meters, it provided ample space for relaxation and rejuvenation.

The spacious bedroom was a retreat in itself, adorned with elegant furnishings and luxurious linens that beckoned us to unwind in comfort. Separated from the living area, the bedroom offered a peaceful haven for restful nights and blissful mornings.

The separate dining room provided a charming space for intimate meals, whether indulging in a romantic dinner for two or hosting a private gathering with loved ones. With its inviting ambiance and thoughtful design, it served as the perfect setting for memorable culinary experiences.

The large bathroom was a luxurious retreat, featuring a sumptuous bathtub where we could soak away the stresses of the day. Complete with

premium toiletries and plush towels, it offered a spalike experience in the comfort of our own villa. Every aspect of the Hermitage Villa was meticulously designed to ensure a harmonious blend of comfort and Goan heritage. From the tasteful decor to the thoughtful amenities, it provided an immersive experience that truly captured the essence of luxury living in Goa.

Our stay in the Hermitage Villa was nothing short of extraordinary, a testament to the unparalleled hospitality and attention to detail that Taj Fort Aguada is renowned for.

The Poolside: A Vivid Tapestry of Life

The poolside at Taj Fort Aguada is a vibrant oasis, brimming with life and charm. Overlooking the beach, the infinity pool seemed to merge seamlessly with the horizon, creating a mesmerizing visual symphony. Lounging by the pool, we were treated to refreshing beverages and delectable snacks, all delivered with impeccable service.

The poolside area was a hub of activity, with guests enjoying the sun, the sea breeze, and the relaxed Goan vibe. It was the perfect spot to unwind, soak up the sun, and revel in the tranquil beauty of our surroundings.

Culinary Delights: A Feast at Kokum Kitchen

The gastronomic offerings at Taj Fort Aguada are nothing short of spectacular. Among the resort's various dining venues, Kokum Kitchen stood out with its delectable lunch buffet and diverse à la carte menu. The buffet was a lavish spread of local and international cuisines, each dish prepared with finesse and bursting with flavor.

We indulged in an array of culinary delights, all delectable and remarkable. The ambience of Kokum Kitchen, with its elegant décor and panoramic views, added to the overall dining experience, making every meal a feast for the senses.

Exploring More Culinary Gems: Paper Moon and Morisco

Our culinary adventure extended beyond Kokum Kitchen. At Paper Moon, the resort's iconic Italian restaurant, we savored authentic Italian cuisine in a charming setting. The meals were crafted to perfection, transporting us to the heart of Italy with every bite.

Morisco, the seafood restaurant, offered the freshest catch of the day, prepared with an innovative twist. The chic décor, coupled with

stunning views of the beach, created a dining experience that was both sophisticated and relaxed. Each meal at Morisco was a delightful exploration of flavors, textures, and aromas.

Evening Retreats: SFX and Martini Bar

As the sun dipped below the horizon, we found ourselves at SFX, the resort's stylish bar. It was the perfect place for pre-dinner drinks, offering an extensive selection of cocktails, wines, and spirits. The bar's elegant ambience and breathtaking sunset views made it an ideal spot for evening relaxation. The nights often concluded at the Martini Bar, where expert mixologists crafted bespoke cocktails tailored to our preferences. The intimate setting and personalized service at the Martini Bar provided the perfect end to the day, blending sophistication with a touch of romance.

Rejuvenation at J Wellness Circle

A visit to the J Wellness Circle, the resort's renowned

spa, is an essential part of the stay. The spa offered a sanctuary of tranquility, with a range of rejuvenating therapies and treatments designed to relax and revitalize.

The spa's holistic approach, combining traditional Indian healing practices with modern wellness techniques, ensured a deeply relaxing experience. The skilled therapists personalized our treatments, creating a bespoke wellness journey that was both luxurious and restorative.

Activities and Adventures: Embracing the Goan Spirit

Taj Fort Aguada offers an array of activities for those seeking adventure. With direct access to Sinquerim Beach, the resort is perfectly situated for water sports and beach activities. From jet skiing and parasailing to beach volleyball and yoga sessions, there was something for everyone to enjoy. For families, the Kids' Club provided entertainment

and activities to keep the little ones engaged and happy. The club's friendly staff and well-planned programs ensured that children had a fun-filled and memorable stay.

Exploring the Local Area: A Glimpse of Goan History and Culture

The resort's prime location near Fort Aguada allowed us to explore Goa's rich history and vibrant culture. A short walk led us to the historic fort, where we marveled at its impressive architecture and enjoyed panoramic views of the coastline.

Nearby Candolim and Calangute beaches offered a taste of Goa's lively beach life, with bustling shacks, colorful markets, and a variety of dining options. Strolling along the sandy shores, as you immerse yourself in the local culture and the laid-back Goan vibe.

Wrapping Up The Stay:

The resort's perfect blend of comfort, culture, and

natural beauty provided an ideal setting for a truly unforgettable getaway.

The harmonious fusion of modern amenities and traditional Goan charm, coupled with the resort's exceptional service, make the stay special. Whether you seek a romantic escape, a family vacation, or a solo retreat, Taj Fort Aguada Resort & Spa offers an experience that is as enriching as it is delightful.

If you're seeking a destination that combines natural beauty, cultural richness, and unparalleled comfort, look no further than Taj Fort Aguada Resort & Spa. With its stunning location, exceptional amenities, and personalized service, it promises a stay that is both magical and memorable.

So go ahead, book your escape today, and immerse yourself in the enchanting world of Taj Fort Aguada. Your journey to bliss awaits!

EXPLORING

The Medicinal Benefits of Feni

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FOOD & HEALTH

Feni, the quintessentially Goan spirit distilled from cashew apples or coconut palm sap, is not just a staple in Goan bars and homes; it also has a storied history of medicinal use. Locally crafted and celebrated for its unique flavour and strong aroma, Feni is more than just an alcoholic beverage—it has been traditionally used for various health purposes by the local communities. Here’s a look at some of the medicinal benefits attributed to this iconic Goan spirit.

Digestive Aid

One of the most common traditional uses of Feni is as a digestive aid. The high alcohol content and the organic compounds present in Feni are believed to help in digestion. A small glass of Feni after a heavy meal is a customary practice in many Goan homes, thought to stimulate digestion and prevent issues like bloating and indigestion.

Cold and Flu Remedy

Feni is also popularly used in local remedies for colds and flu. The warming properties of alcohol,

combined with its ability to act as a decongestant, make Feni a go-to choice for treating respiratory issues. It is often mixed with warm water, honey, and spices such as pepper and turmeric to enhance its efficacy in relieving cold symptoms.

Anti-inflammatory Properties

The natural ingredients used in the making of Feni, particularly when made from cashew apples, contain antioxidants and have anti-inflammatory properties. These can help in reducing inflammation in the body, making Feni a traditional remedy for arthritis and muscle pain. It is sometimes applied topically as a rub to soothe aches and pains.

Antimicrobial Effects

Traditional beliefs also hold that Feni has antimicrobial properties. This makes it a popular local disinfectant for wounds and cuts, used to clean the affected area and protect against infections. While this practice is more folkloric, the high alcohol content does provide some basis for its use in sanitation.

Relaxation and Sleep Aid

Like many alcoholic beverages, Feni is considered by some as a sleep aid. The sedative effect of alcohol can help in reducing stress and promoting relaxation, leading to better sleep. However, it is important to note that excessive alcohol consumption can negatively impact sleep quality, so moderation is key.

Diuretic Effects

Feni has been noted to have diuretic properties, which means it can help in flushing out toxins from the body through urine. This property is particularly noted when Feni is consumed in moderate amounts

and is believed to help in cleansing the urinary tract and preventing urinary infections.

While Feni is celebrated for its distinctive taste and cultural significance, its medicinal uses are deeply rooted in traditional Goan practices. However, it’s important to approach these traditional remedies with caution, as excessive alcohol consumption can lead to adverse health effects. Used judiciously, Feni can be a delightful part of Goan heritage that also offers various health benefits, blending enjoyment with a touch of tradition. As always, moderation is key to enjoying all the benefits that Feni has to offer.

CASHEWS

The Nutritional Powerhouse

By Sunil Malhotra | Stock Images

FOOD & HEALTH

Cashews, the crescent-shaped nuts native to the coastal areas of northeastern Brazil, have become a staple in cuisines around the world, from rich, creamy curries to delightful snacks and vegan alternatives Known scientifically as Anacardium occidentale, cashews are not only delicious but also packed with various health benefits, making them a valuable addition to a balanced diet.

Nutritional Profile of Cashews

Cashews are rich in essential nutrients. They provide a good source of protein, essential fats, and dietary fiber. They are also packed with vitamins such as vitamins E, K, and B6, along with minerals like magnesium, zinc, iron, copper, phosphorus, and manganese. The dense nutritional content supports various bodily functions, from immune response to bone health.

Key Health Benefits of Cashews

Heart Health: Cashews contain a high level of monounsaturated and polyunsaturated fatty acids, particularly oleic and palmitoleic acids. These healthy fats are associated with a reduced risk of cardiovascular disease. Studies suggest that regular consumption of cashews can lower LDL (bad) cholesterol levels and increase HDL (good) cholesterol, promoting a healthier heart.

Weight Management: Despite their high fat content, cashews have a lower fat percentage compared to other nuts. Their high fiber and protein content can also help in managing weight by promoting a feeling of fullness and reducing overall calorie intake. This makes cashews a great snacking option for those trying to maintain or lose weight.

Blood Health: Cashews are a significant source of copper, which plays an important role in the elimination of free radicals from the body. Copper

also helps in the production of skin and hair pigment called melanin, as well as in the absorption of iron, which can help prevent anemia.

Bone Health: Magnesium, found in cashews, is vital for maintaining healthy bones. It works alongside calcium to support the structure and strength of bones. Magnesium deficiency can lead to osteoporosis, a condition where bones become brittle and fragile.

Eye Health: Cashews contain high levels of lutein and zeaxanthin, antioxidants that are known to protect the eyes from light damage, potentially staving off cataracts and macular degeneration.

Improved Brain Function: The brain relies heavily on healthy fats to function. Cashews provide these essential fats along with a mix of minerals that can help boost cognitive abilities and provide protection against neurodegenerative diseases.

Incorporating Cashews into Your Diet

Cashews are incredibly versatile in culinary uses. They can be eaten raw as a snack, roasted with spices, or added to various dishes for a creamy texture. Cashew butter is a popular and healthy alternative to traditional dairy butter in vegan recipes. Moreover, cashew milk and cashew-based cheese are excellent dairy-free alternatives rich in nutrients.

Cashews offer a plethora of health benefits and are an easy addition to many dishes. Whether you're looking to improve heart health, manage weight, or simply enjoy a delicious, nutritious snack, cashews are a wonderful choice. As with any nut, they should be consumed in moderation within a balanced diet to best utilize their health benefits. Enjoy the subtle sweetness and creamy texture of cashews, and reap the benefits of this remarkable nut.

SUSTAINABLE Seafood Consumption in Goa

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Goa,astateknownforitspristinebeaches,vibrantculture,andculinarydelights,heavilyrelies ontourismforitseconomicsustenance.Amongthemanyattractionsforvisitors,Goancuisine stands out, particularly its seafood, which is a staple in the local diet and a major draw for tourists. However, the rising demand for seafood poses significant challenges to marine ecosystems.Sustainableseafoodconsumptioniscrucialtoensurethattheoceansandmarine life,whichformthebackboneofGoa'stourism,remainhealthyandvibrant.

Sustainable seafood refers to fish and shellfish caught or farmed in ways that consider the longterm vitality of harvested species and the well-being of the oceans. Unsustainable fishing practices, such as overfishing and destructive fishing methods, have led to the depletion of fish stocks and the degradation of marine habitats worldwide. Goa is no exception to this trend. With tourism driving up the demand for seafood, there is an urgent need to promote sustainable practices to protect the marine environment and ensure the availability of seafood for future generations.

Goa faces several challenges in promoting sustainable seafood consumption One of the primary issues is overfishing. The increasing number of tourists each year amplifies the demand for popular seafood species such as prawns, lobsters, and various fish. This demand often leads to overfishing, which threatens the balance of marine ecosystems. Additionally, bycatch the capture of non-target species, is a significant problem, resulting in the unnecessary killing of marine life, including endangered species. Another challenge is the lack of awareness among consumers and businesses about sustainable seafood. Many tourists and even local residents are unaware of the environmental impacts of their seafood choices. Restaurants and hotels, in their bid

to cater to the tastes of tourists, often prioritize popular but overfished species without considering the sustainability of their sources.

Several initiatives are underway to promote sustainable seafood consumption in Goa. Local NGOs, government bodies, and international organizations are working together to create awareness and implement sustainable practices. For instance, the Marine Stewardship Council (MSC) and the Aquaculture Stewardship Council (ASC) provide certifications for sustainably sourced seafood. Encouraging local businesses to seek such certifications can play a significant role in promoting sustainability.

Educational campaigns targeting both tourists and locals are essential. These campaigns can provide information on sustainable seafood choices and highlight the importance of supporting local fishermen who employ sustainable fishing methods. Workshops, seminars, and collaborations with culinary schools can help disseminate this knowledge effectively.

Furthermore, the promotion of lesser-known, sustainable seafood options can reduce the pressure on overfished species. By diversifying the seafood offered in restaurants and markets, and by educating chefs and consumers about the culinary potential of these species, it is possible to create a

SUSTAINABILITY

shift towards more sustainable consumption patterns.

The hospitality industry in Goa plays a crucial role in promoting sustainable seafood. Restaurants and hotels are at the frontline of consumer demand and can significantly influence purchasing decisions. By sourcing seafood from sustainable fisheries and local, small-scale fishermen, these establishments can ensure that their practices do not harm the marine environment.

Restaurants can also play a pivotal role in educating their customers. Menus can include information about the sustainability of the seafood being served, and staff can be trained to discuss these issues with diners. Highlighting sustainable choices on the menu can make it easier for customers to make informed decisions.

Promoting sustainable seafood consumption has multiple benefits. Environmentally, it helps in

conserving marine biodiversity, ensuring that fish populations remain healthy and that marine ecosystems continue to thrive Economically, it supports local fishing communities, providing them with a stable and fair income while ensuring the long-term viability of their livelihoods. Socially, it fosters a sense of responsibility and awareness among tourists and locals, encouraging them to make choices that benefit the environment.

The promotion of sustainable seafood consumption is vital for preserving Goa's rich marine biodiversity and ensuring the long-term sustainability of its tourism industry. Through collaborative efforts involving government, NGOs, the hospitality industry, and consumers, it is possible to create a more sustainable future where the culinary delights of Goa can be enjoyed without compromising the health of its marine ecosystems.

UNVEILING

Goa's Lesser-Known Summer Escapes

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While Goa is famed for its picturesque beaches and vibrant nightlife, there’s a quieter, more enchanting side to this tourist haven that remains underexplored, even by many locals. Here’s a curated guide to some offbeat destinations within Goa, perfect for those seeking to discover new aspects of their own backyard. These spots offer not just serene beauty but also a dive into the rich culinary fabric of the region.

Chorão Island

Accessible by a short ferry ride, Chorão Island is an ideal retreat for those looking to escape the city’s hustle. The island is not only home to the Dr. Salim Ali Bird Sanctuary but also a host of traditional Goan eateries specializing in seafood. It's a tranquil spot for residents seeking peace and a taste of local

cuisine in a natural setting.

Tambdi Surla

Deep within the Bhagwan Mahaveer Sanctuary lies Tambdi Surla, appreciated for its ancient Mahadev Temple This locale remains pleasantly cool throughout the summer, courtesy of its thick forest canopy. It's a hidden culinary spot too, with local vendors offering rare traditional snacks that echo the wilderness of the area.

Netravali

Netravali in South Goa is steadily gaining attention for its commitment to eco-tourism. The village’s lifestyle is deeply integrated with nature, evident in the organic produce and traditional recipes offered at local homestays. For those who revel in nature and nurture, Netravali offers a unique blend of

ecological beauty and gastronomical authenticity.

Galjibag

Galjibag boasts one of the quieter beaches, perfect for those who enjoy solitude along with their sun, sea, and sand. Recognized for its conservation efforts with olive ridley turtles, the beach is also a hotspot for some of the freshest seafood in Goa, served up in quaint, family-run shacks.

Cabo de Rama

Away from the crowded tourist circuits, the historic Cabo de Rama fort offers spectacular views over

the Arabian Sea. The fort itself is a draw for those interested in Goa’s colonial past, while nearby local eateries provide a taste of authentic Goan cuisine against a backdrop of breathtaking landscapes. For the local Goans or long-term residents looking to delve deeper into their surroundings, these destinations offer a perfect mix of history, nature, and culinary delights. Exploring these lesser-known spots not only enriches your understanding of Goa but also provides a refreshing retreat from the familiar tourist paths.