Food & Hospitality November 2022

SPEAKS

IRENE ALMEIDA - THE WOMAN IN POWER! GM

Irene Almeida is the GM of the first Aiden hotel by Best Western in India The first Aiden is all set to open its doors on the 10th of December in Vagator Located just 950 mts away from the Vagator beach

CHEF SPEAKS

CHEF ANKITA HONAVARKAR A TEAM LEADER WITH GOOD COMMUNICATION SKILLS

Chef Ankita, Sous Chef at The Park Baga holds a decade of experience in the culinary field and she has worked with various luxury brands in Goa and other parts of the country.

INDUSTRY BUZZ

AIDEN VAGATOR BY BEST WESTERN, YOUR ADDRESS FOR THE NEXT GOA VACATION!

Aiden Vagator Goa is amongst the first Aidens in India by the Best Western Chain of Hotels Situated just 950 m away from Vagator Beach, bringing a touch of global hospitality to Goa

GOAN SPIRITS

SVAMI - DISRUPTING THE MARKET WITH NON-ALCOHOLIC BEVERAGES!

Svami, a household name in Tonic Water and other non alcoholic beverages today, had entered the market with the primary idea

GOA

The New Food Destination in India

SUITE PRESIDENTIAL

MODERN

LANGUAGE OF LUXURY

Enjoy

unforgettable moments and enhance the magnificent experience!

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

LA PAZ GARDENS BEACON, VASCO CHEF ANKITA HONAVARKAR - A TEAM LEADER WITH GOOD COMMUNICATION SKILLS

© 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. 60 CHEF SPEAKS 64 FOOD & HEALTH BENEFITS OF BANANA 76 IN REVIEW 88 TRAVEL TALES

92 HOME CHEF OF THE MONTH

& 96 VOCAL FOR GOACAL

& SOME FOODS TO AVOID DURING PREGNANCY 72 GOAN SPIRITS SVAMI - DISRUPTING THE MARKET WITH NON-ALCOHOLIC BEVERAGES! VIVENDA DOS CORDEIROS - A PLACE WHERE HERITAGE MEETS LUXURY THE WORLD’S TALLEST FLYING RESTAURANT KICKED OFF THE SEASON WITH THE DRAGON FESTIVAL!

FIIRE, Fatorda - Goa. 403602. India. 54 60 72 92 THE IRONY OF LIFE!

Rajesh PRAJWALA NAIK - A BUSINESS MANAGEMENT STUDENT TURNED BAKER

CHRISTMAS IS COMING!

And Goa just hits differently during this time of the year Celebrations and events become a part of all the hotels and restaurants What starts with cake mixing ceremonies culminates with the tree lighting and Christmas brunches.

The streets light up, and the aroma of Christmas cakes being prepared already starts filling the air. The Christmas cheer in Goa is hard to ignore and catches up on the locals and tourists alike.

And how could our magazine be far from this cheer? So, spreading the cheer, our incredible kitchen brings to you the essential Christmas recipes that you should definitely be trying From being a favourite tourist destination in India to becoming a culinary hub, Goa’s ever evolving personality is what makes it so dynamic, and this indeed makes for our engaging cover story where industry experts share their take on the same Our people's section is always full of lively and inspiring stories Chef Ankita Honavarkar shares her journey as a chef while Irene Almeida who is the

GM of Aiden Vagator shares how being a woman leader she has carved her path in a so called man ’ s world On the other hand, Geeta talks about her struggle as a daily worker on the beach and how she still keeps her hopes alive And don’t forget to make your dining plans in the sky as Fly Dining is back for the season with the Dragon festival. We also have 2 interesting reviews to sort your staycation plans in Goa. And while you are enjoying your stay in Goa or looking to explore further as a local, check out our travel tales section to discover another hidden gem.

For a twist, in this issue, we bring to you a brand that is not an alcohol brand in itself but surely plays a big role in the beverage industry.

Well, there is a lot to catch up on in this issue, so while you keep spreading the Christmas cheer, don’t forget to read ☺

Merry Christmas in advance!

ADITI MALHOTRA MANAGING EDITOR

THETEAM

Editor

Rajesh Ghadge rajesh@foodandhospitality org

Aditi Malhotra aditi@foodandhospitality org

Contributors

Sunil Malhotra Kevin Pinto Jade Dsa Armaan Malhotra

Photography Intern Armaan Malhotra

EDITORIAL

FOOD & HOSPITALITY MAGAZINE

501"B"Wing , 5th Floor, Sunteck Kanaka Corporate Park, Patto Plaza, Panaji,Goa 403001 +91 89990 85172 (Rajesh) +91 98116 43530 (Aditi)

501"B"Wing , 5th Floor, Sunteck Kanaka Corporate Park, Patto Plaza, Panaji,Goa 403001 +91 9823211925 | info@foodandhospitality org

Aiden Vagator Goa is amongst the first Aidens in India by the Best Western Chain of Hotels Situated just 950 m away from Vagator Beach, bringing a touch of global hospitality to Goa, Aiden Vagator is a boutique hotel that combines luxury, comfort, thoughtfulness and service like no other With its central location and close vicinity to beaches, popular restaurants, clubs and marketplaces, Aiden is all set to become a preferred choice for travellers. With free WiFi and a fitness centre at the guests’ disposal, guests would never miss out on their routine activities be it #WorkfromGoa goals or #FitnessGoals.There is also a swimming pool that the guests can dip into and swim their worries away. Aiden Vagator also features a multicuisine café, a restaurant

with a full fledged bar offering crafted cocktails and contemporary Indian cuisine

Speaking on the occasion, Ms Irene Almeida, General Manager, Best Western Aiden Vagator said, “with world class service, a wide range of modern amenities and a tourist friendly location, the Aiden Vagator, is much more than the finest international hospitality stopover in Goa”.

Aiden’s launch was attended by many well known celebrities including famous music director Sajid Khan of Sajid Wajid fame, Bollywood actors Jackie Shroff, Suniel Shetty, Gulshan Grover, Sohail Khan, Mahima Chaudhary were also present amongst others.

PAPER MOON DEBUTS IN INDIA AT TAJ FORT AGUADA RESORT & SPA

India’s largest hospitality company, has introduced the Italian restaurant, Paper Moon in Goa. This marks the debut of the brand in India, which will bring alive authentic Italian gastronomic tradition. Located in the historic settings of Taj Fort Aguada Resort and Spa, Goa, Paper Moon overlooks the historic 16th century coastal fort and the Arabian Sea, offering guests a culinary experience with a view.

Speaking about the launch, Mr. Puneet Chhatwal, Managing Director and Chief Executive Officer, IHCL, said, “IHCL has a long standing legacy of being a pioneer in introducing unique culinary concepts and cuisines, while offering guests the best in class dining experiences. We are delighted to partner with Ristorante Paper Moon S.R.L to bring Paper Moon to India With its marquee location at Taj Fort Aguada Resort & Spa, Goa, India’s first luxury beach resort, Paper Moon will offer authentic Italian flavours in a setting true to the cuisine.”

Paper Moon, which opened its first restaurant in Milan in 1977, will present its trademark traditional Italian cuisine at its new outpost, which reflects Goa’s vibrant spirit. Crafted using the freshest produce, the menu at Paper Moon changes with the season. An exquisite choice of ingredients will allow guests to experience a fresh variety of delicacies every season. Guests can choose from a wide selection of wines and cocktails made with local ingredients to complement popular dishes, and also experience a cafe offering the best Italian coffee and drinks Combined with the warmth of Taj’s legendary hospitality and service excellence, Paper Moon will bring alive the magic of a true Italian culinary experience in the heart of Goa.

Born out of love for honest Italian cuisine, Paper Moon stands as a beacon of authenticity and epicurean delight at Taj Fort Aguada Resort & Spa, Goa. For more details, visit here.

THE KODAVA TRAIL WITH CHEF ANJALI GANAPATHY AT SPICE STUDIO, ALILA DIWA GOA

The Spice Studio situated at the Alila Diwa Goa has a beautiful dining experience called The Kodava Trail curated specially for you by Chef Anjali Ganapathy on the 12th and 13th of November Spice Studio, the homestyle coastal restaurant at Alila Diwa Goa invites you to come and explore the land of the Kodavas, with a bespoke dining experience, featuring a meal

curated by Chef Anjali Ganapathy, Founder Pigout A Coorg Kitchen Story and Chef Pradeep Rao, Executive Chef at Alila Diwa Goa

The menu offers delectable options for both vegetarian and non vegetarian dishes with the rich authentic flavours of Coorg.

Some of the must tries are Koli Nallamallu Barthad (chicken in roasted spices) and Kaime

Unde (mince cutlets), in appetizers followed by mains that include Kakkada Njende Curry (mud crab), Erachi Curry (mutton) and the classic Pandi Curry (pork), paired with accompaniments Akki otti, Kadambutt, and Paaputtu. No meal is complete without the luxurious Kodava Erachi pulao and desserts, which include Khus Khus Payasa, Koovale Puttu or Bale Nuruk.

Chef Anjali Ganapathy and Chef Pradeep Rao, with the team of Spice Studio, bring you flavours from a Coorg kitchen. With fresh seafood, meats, roasted spices and kachampulli, coming together seamlessly on a plate, we invite you to a unique dining experience

Where?

Spice Studio, Alila Diwa Goa, 48/10, Adao Waddo, Village Majorda, Salcette, South Goa

PLANET HOLLYWOOD ANNOUNCES ITS SECOND HOTEL IN ASIA

Planet Hollywood rolls out the red carpet once again with an exciting addition to the brand’s portfolio in Asia. Planet Hollywood, Thane City is the second hotel in Asia after Planet Hollywood Beach Resort, Goa Set amidst the breathtaking city of Thane, Planet Hollywood is your ultimate holiday destination to discover the perfect blend of exquisite luxury and premium hospitality, where efficient service and great value come flawlessly together for business and leisure travellers around the world.

Owned by promoters of SJJ Realty, JMJ Group promoters Mr J M Joshi and Mr Sachiin Joshi, the hotel will feature 118 rooms, 7 suites, a rooftop swimming pool and an array of dining options including a stylish multi cuisine restaurant, a patisserie and delicatessen, a Pan Asian lounge & speciality restaurant and a rooftop Mediterranean restaurant.

The all inclusive hotel will also feature a Pink Room by Senses and Elements Wellness Spa, Trance fitness gym, a ballroom and 2 meeting rooms will be part of the hotel’s amenities. Facilities such as mood lighting, high speed internet, and a minibar, among many more room services will be offered. The hotel is ideal for families, couples, and business professionals looking for a getaway like no other.

Unwind and rediscover yourself right here in the City of Lakes! Planet Hollywood, Thane City is located in the metropolitan city of Thane, just outside Mumbai city

The hotel is a vacationers’ delight for its breathtaking architecture, landscapes, dramatic sculptures, and artwork. As you enter the hotel, the neoclassical facade will take you back to ancient Italy and France. Each room has been given a touch of

Hollywood and contemporary interiors that give a timeless neutral style. The copper finish highlights running across the hotel give a rich and aesthetic appeal

The restaurants, bars, ballroom, and lobby sport a vibrant and energetic look with different dramatic patterns, lighting, and artwork. The hotel like other Planet Hollywood Hotels and Resorts takes pride in being eco friendly and sustainable Planet Hollywood, Thane City is committed to providing a memorable, celebrity style worthy experience to each and every guest.

For more details and Reservations you can contact Planet Hollywood Thane City, you may either write to: reservations@planethollywoodthane com or call on +91 22 68221000. For more information, visit our website at www.planethollywoodthane.com

THE WORLD’S TALLEST FLYING

Fly Dining An Adventure Dining Experience in the Sky by Vindev Adventure Hospitality started the season with a bang, bringing the Dragon Festival in collaboration with Grand Hyatt to tingle your taste buds with Asian flavours like never before.

With a unique floating sky restaurant 160 feet high, offering exquisite views of the state’s stunning coastal landscape and the reputed gastronomical endeavours of this well awarded five star resort. Fly Dining is an Initiative of Vindev Adventure Hospitality co founded by Devi Prasad and Vinay Kasetty Fly Dining offers three course meals and is open for breakfast, high tea, sundowners and dinner with food curated by the expert team of Grand Hyatt Goa. Taking the culinary experience to another level, the team at

Grand Hyatt has curated a special Asian menu as part of the Dragon Festival where you can enjoy speciality dishes like Sushi, and Nasi Goreng, 160 feet up in the sky while enjoying the mesmerizing views all over.

With a maximum capacity of 24 seats, the experience also features live music performances along with a service team of four ensuring a safe and memorable affair.

Fly Dining is a floating sky restaurant, serving 3 course meals in guests for breakfast, high tea, sundowner and dinner. Prices begin from 2999 per person Fly Dining has successfully taken off in Noida and Agra in the country. Fly Dining is certified for Safety. Guests must be above 10 years of age.

For reservations and list of FAQ’s log onto flydining.com/goa

TAVERNS OF GOA PRADEEP BAR AT MAYEM!

By Aditi Malhotra Images @clarence1212 Source - @barsofgoa

Taverns in Goa aren’t mere bars, they are storytellers, they are a collection of memories and also a place where numerous memorable moments are created every day.

People visit these bars as one of their own. They have this unique sense of familiarity with the place. There is an unsaid friendship with the owner and sometimes even with co visitors that is so strong and real that the so called best friends are put to shame.

People visit these bars sometimes to enjoy a quiet drink after a hard day at work or sometimes when they are sad, sometimes it’s a place that is significant to their small celebrations and sometimes just out of habit. But trust me, each bar has several stories to tell.

Mayem has over a period of time become very popular because of the bungee jumping at the lake and attracting many locals and tourists alike.

If you are in the area, I recommend a visit to Pradeep Bar The warm and cheerful smile of Mr Pednekar who owns the bar is enough to welcome you The place is rather small but surely has a big heart.

It's an old place that has stood by the test of time and despite its worn out look and feel, there is a sense of homecoming that it offers.

Enjoy some of the local Goan food here while you gulp down your favourite drink. End of the day neither the food, nor the drinks, it’s the hospitality and warmth of this place that you will take back with you

C O V E R S T O R Y COVER STORY

GOA THE NEW FOOD DESTINATION IN INDIA

Image Credits Pixabay

Goa has always been recognised as a major tourism destination in the country and is now fast steading towards becoming the new food destination in India as well. The past couple of years has seen the entry of many big brands from all over the country setting up their food outlets in this tiny beautiful beach state thus putting it on the culinary map like never before.

Fortunately, even when the entire country was under a lockdown with restricted travel, Goa was considered safe and many people found Goa as a home, while many came to work from Goa thus boosting the tourism business With the domestic travellers, as well as the settlers, always looking for new places to explore, Goa served as an opportunity for many restaurant brands. Many familiar food chains made Goa their new home and were welcomed with open arms. Global cuisine restaurants in particular saw a surge. From Japanese to Mexican, Pan Asian, and Arabic, many different and unique cuisines have now found a customer base in Goa. This probably would have been difficult to imagine 4 years ago And not just dine in restaurants, even cloud kitchens mushroomed

in a big way during covid. 3 years ago, there were hardly any food delivery services available, 1 2 restaurants here and there were the only ones using their own manpower used to home deliver food, but today apps like Swiggy and Zomato have no dearth of restaurants offering their services to the comfort of people’s homes. Some prominent brands like Bo Tai, Mama Miso, Mamagoto, Starbucks, Lord of the Drinks, Izumi, Saz on the Beach, Kofuku, BLUE IRIS in Benaulim etc. has recently opened up their food outlets in Goa and have gotten a fantastic response, while there are some big brands which are there in Goa for almost a decade such as Fisherman’s wharf, Martins Corner, That has given the reason for many new brands to enter this tiny state of Goa.

Image Credits Shivansh Singh

Image Credits Pablo Meza

“Over the past few years, the spotlight has shone on Goa and its cultural diversity. Successful restaurant chains and big culinary brands emerging in the state have sought to use local ingredients to their advantage, although with a Portuguese touch, to diversely curate popular cuisine specialities that are in high demand amongst not just the locals, but travellers and tourists from all across the globe,” said Ranjeet Pandey, Director Food Production at Holiday Inn Goa “Tourists who once preferred specialities of their regions or countries back home, are now curiously invested in tasting the rich and exclusive flavours of Goa, while our locals fantasize a distinguish palatable taste from the yesteryears, to try something different with a tint of authentic Goan flavour. As an emerging culinary destination, we not just have our local Goan cuisine speciality restaurants, but also, Indian, Continental, Chinese, and a mix of all as well,” he adds “Here, at The Fisherman’s Wharf, with sheer determination, our Chefs strive to curate

varied platters, to cater to the tastebuds of each and every diner. We flow with the trends and attempt to stay atop, with our upgraded and ever so efficient technology and skills; of course, with empathy towards what our customers need and want, with complete attention to their tastes and preferences, through feedback and reviews. Our services and hospitality towards our guests are what fascinates them and get them back wanting more and more. ”

“Goa is the new food capital of India. The restaurant, bar, and bistro scene in Goa is just amazing. The quality, style and level of F&B offerings are just outstanding. We have also been part of this revolution with our own Pan Asian offering called “Mama Miso” which is now one of the premium dining places in South Goa,” says Guitry Velho, the Vice President of Heritage Village Resort & Spa, Goa.

Having founded Massive Restaurants, which includes Farzi Café, Pa Pa Ya, Masala Library and Made in Punjab chains, Zorawar Kalra is a household name when it comes to the restaurant business Bo Tai Goa, that opened last December in collaboration entrepreneur Aman Anand, is Kalra’s eatery and he has understood the pu people that visit the fancy lanes of Ozra good times With a chic ambience delectable menu, Bo Tai Goa has been by tourists and locals alike. “Goa has always had some great food more single or family run businesses ove years, the changing phase is drastic with than 30 new brands entering the marke must do lists have increased dramaticall every big owner believes they need presence in Goa. Along with the food s the nightlife space has also g tremendously, this does lead to a employment increase as well I personal prefer some of the brands that have done like A Reverie, Calamari, sublime, Bo house of Loyd’s and a host of others. Th two months alone show more than 6 entrants like Mystras, Hosa, Assa house, moshi, SOPO, slow tide and a few more everyone all the best : ))”, says Aman A Director Kickstart Ent / INCA

“Over the past 4 years, Goa’s food scen grown exponentially. With its secret l grown gins to Gin bars, local favourit specialised bakeries, vegan cafes to bars, Goa is attracting culinary entrepre , chefs and diners from across the country,” Vishal Khosla, GM Azaya Beach Resort in Benaulim

“The reason / common factor for any food capitals is they attract both Leisure &

Business travellers. Also attracts the HNI’s & millennials As they are open to experimentation. They are keen to try new cuisines and are willing to pay a price for their gourmet experience Goa is also offering

Many global cuisines are now finding a prominent place on the shores of Goa Japanese and Pan Asian cuisine for instance has shown a lot of growth and popularity in the past 2 years with names like Mamagoto, Mamamiso, Izumi, Sake, Kofuku etc. finding a place on Goa’s restaurant scene. “Goa is already a culinary destination as it’s a global spot and a preferred place for chefs and restaurateurs to showcase their talent and concepts. Paired with its rich cultural heritage and natural beauty it’s a great environment to do business in and be part of the incredible local community It’s for similar reasons that

we also chose to open our brands in Goa.”, says Rahul Khanna, Azure Hospitality (Mamagoto and Sly Granny)

Voicing the same sentiment, Aman Kumar, Director Strawberry Moon Hospitality (Tera Vita), says, “Goa is one of the most adaptive markets when it comes to FnB. Being a city where multiple cultures are entwined it is a market we felt worked best with our brands.

Goa is a new culinary destination It is a place where multiple cuisines, traditions, and culinary techniques have a platform to showcase and get widely accepted.”

“We were running a successful luxury rental villa, Villa In Palms by V Escapes, so when we decided to expand our presence it was natural that Goa was our first choice There is a certain authenticity here that keeps us attached and honestly, a soft corner for this beautiful place.

We hoped to bring our vision to this melting pot of people, food and culture.

Goa was always the culinary destination of India Earlier it was run by independent Europeans catering to tourists and today by locals and Indians catering to its own people”, shares, Gunjan Bakshi COO, Vedro & Village 36.

“The whole Food and Beverage pattern has completely changed in Goa These days people just don't come to party or dance the night away, but food and drinks are given equal importance. Bigger brands coming into Goa are giving the authentic factor of various cuisines from across India & the World and are also giving wide options of exquisite drinks curated by top mixologists”, feels Rohan Reddy, partner Lord of the Drinks Goa. Many feel that social media and influencer marketing also is playing a big role in putting

see many bloggers, influencers and other community pages on social media suggesting the names of these restaurants as part of the Goa to do

“Food has become the primary focus in Goa Tourists have a bucket list even before they plan a visit and with marketing and social media taking a front seat restaurants like ours can always put across new offerings for people to see and benefit from Garnering popularit amongst locals too, we are happily open till 5 am now ” , shares Prince Chadha, Owner, of

Barcode Goi Mapusa

“As someone rightly said, "Food may be essential as fuel for the body, but good food is fuel for the soul’! The food and beverage sector has evolved over the years and now is the time to embrace this change and for hotels to realize its importance. Food is no longer a mere necessity but a source of

pleasure. A high quality dining experience can enhance the overall guests' experience while travelling on a business or leisure trip. If done right, the food and beverage offerings of a hotel can become an important source of recognition, guest satisfaction, and overall revenue for the hotel. F&B experiences can prove to be the biggest “ memory makers” for someone travelling away from home and the hotels in Goa are realizing this With new emerging trends, a lot of attention is being given to the food and beverage concepts within a hotel to elevate the overall guest experience and retain guests within the hotel. Existing outlets are being renovated; new concept based outlets are being opened and dining is being made more affordable and comparable to non hotel restaurants,” says Suveer Sodhi, General Manager Alila Diwa Goa.

“Our newly upgraded Edge is one such example With a Tropical Bar & Kitchen, Edge

is designed as a space that makes you forget that you are in a five star hotel while still maintaining the high quality and service that one expects from a five star luxury resort The design concept is by The Busride, for the bar concept we have roped in well known consultants, Arijit Bose and Pankaj Balachandran of Countertop and the food concept curated by our expert team of Chefs is a celebration of senses with a unique blend of flavours, aromas, and design that offers an array of experiences in a one of a kind destination. It is created as a bright, welcoming space and consciously positioned and priced like a stand alone with its own unique identity With the right pricing strategy, we have attempted to break the barrier that one may have about dining in a five star hotel. With a welcoming, exciting, innovative, and passionate personality, we are all set to make Edge Tropical Bar & Kitchen the most sought after venue for lunch and sundowners in Goa

CHRISTMAS TRUFFLES

10 servings 30 minutes

Ingredients

150gm dark chocolate, chopped 150gm milk chocolate, chopped 150ml double cream

50 gm unsalted butter

For Coating: chopped nuts, lustre powder, icing sugar, cocoa powder and sprinkles. A flavourless oil like a sunflower for shaping.

Method

Take a bowl and put dark and milk chocolate in it, then put the cream and butter in a pan and bring to a simmer.

Pour the hot cream over the chocolate and stir till it melts. Let it cool down and then chill in the fridge for 7hrs.

Put the coatings in separate bowls. Shape the truffles by lightly rubbing sunflower oil on your hands and roll teaspoons of the truffle mix between your palms

Roll the truffles gently in the bowl of the coating until they are evenly coated, then put them in a box and chill.

You may store them in an airtight container for 3days in the fridge or you can even freeze them for a month, Just defrost them in the fridge overnight.

By Sunil Malhotra

CHRISTMAS CAKE

10 servings 10 minutes

Ingredients

150 gm dried cranberries

200 gm chopped prunes

150 gm raisins

1 lemon

2 tablespoons orange zest

150 gm orange juice

150 gm butter

200 gm all purpose flour

3 eggs

½ teaspoon baking powder

1 teaspoon cinnamon powder

1 teaspoon vanilla essence

¼ teaspoon clove powder

175 gm brown sugar

10 cashews

Method

Add raisins, prunes and cranberries in a large bowl.

Add orange juice, lemon juice and orange zest in it

Soak the dry fruits overnight in the juices

Preheat the oven to 160 degrees centigrade.

Take a 9” diameter pan and grease and line the base and periphery of the pan.

Transfer the dry fruits mixture to the pan, place the pan on a flame and bring the mixture to a boil. Let the mixture simmer for about 4 minutes.

Take the pan off the flame and let the mixture cool down. In another pan mix the baking powder and all purpose flour and keep it aside.

Take another pan and beat together the butter and sugar. Now add the eggs and mix well. To this mixture add vanilla essence, cashews, clove and cinnamon powder and mix well. Add the dry fruit mixture and the juice and flour mixture. Fold everything well. Now transfer all the mixture to the baking dish, lined earlier, and smoother the mixture with a spatula.

Bake the cake for 50 minutes or till the skewer comes out clean. Let the cake rest in the oven for a few minutes.

Take the cake out and let it cool down completely. Wrap the cake well with a cling film after carefully taking it out of the pan.

Cut and serve or Store.

You can always add dry fruits like almonds, walnuts etc if you want to make the cake a richer one also if you prefer the chocolate taste you may add cocoa powder to the batter.

By Sunil Malhotra

A MANGLOREAN FEAST IN GOA!

Food is an emotion, sometimes nostalgic, sometimes happiness, a love language and at times excitement. And for me, the recent Manglorean food festival at Fortune Miramar was all about excitement.

B y V a n d i t a I m a g e s b y V a n d i t a

Food is an emotion, sometimes nostalgic, sometimes happiness, a love language and at times excitement. And for me, the recent Manglorean food festival at Fortune Miramar was all about excitement Just after my recent short hault at Manglore while on my way back to Goa from a trip, I was totally flattered by the array of Mangalorean cuisine the place had to offer. Talking about emotions and food, well this time there was clearly a Fomo as due to time constraints I couldn’t really try much of the food in this coastal region although the absolute foodie in me made sure I had the signature dishes in Mangalore.

And just when I was thinking of taking yet another trip to Mangalore for all the food that I had on my list, Manglorean flavours came to Goa! Thanks to Fortune Miramar and their Namaskara Mangaluru food festival. A festival showcasing handcrafted delicacies created by chef Annapa Poojari who travelled all the way from Manglore

Fortune Miramar, a sleek hotel located at about 3 minutes away from the Miramar beach, a frequent place for client meetings and quick coffee sessions had this time surprised me with a food festival This sleek hotel has polished rooms with 24/7 room service and other necessities along with airport transfers.

I was here for the Namaskar Mangaluru, The festival had an elaborate menu from snacking options like sanna, manglorean buns, Kube Mutli, to the traditional mains such as ghee roast, Pulimunchi, kottige and desserts like ragi manni and kayi Holige

Kicked off the excitement in my stomach with some luscious mutton sukkha and some rawa fried kingfish The perfectly cooked soft mutton

wrapped in the flavours of Mangalore was nothing less than love at first site. The mutton sukkha was one the few best decisions I’d otherwise take I’d say While I was on my last bite of the rawa fried kingfish, popularly known as Anjal in Mangalore, the aroma of prawns ghee roast was enough to distract me. The rich red preparation with generous amount of ghee and fresh prawns couldn’t wait but marry the neer dosa immediately And I guess that’s how a match made in heaven feels like. An exciting fish preparation, the pulimunchi was enough to elevate a coastal girls mood. The Pulimunchi, a tangy fish preparation, this time with baby kingfish was served in an earthen dish It was a thick gravy with tamarind being the key ingredient along with some dried spices. Pulimunchi along with fluffy sannas made a delectable combo aswell. I was reminded of the Goan ambot tikk and fish mole often prepared by my grandmother on special occasions The tanginess of ambott tikk and the thickness and spices in that of mole is synonymous to Pulimunchi. Concluded a delectable meal with raagi manne, a sweet dish made from ragi with just right amount of sweetness I needed after a hearty meal While I’ve been to fortune Miramar for their other food festivals and meetings this one trip that took me through the authentic flavours of Mangalore clearly makes it the best one! And by then this Mangalorean food festival had tingled all the emotions of happiness I could ask for.

By Aakash Ghadge Images by Yaguar Raptors

YAGUAR RAPTORS

Yaguar Raptors is a team of Aeronautical engineering graduates who aim to accelerate the adoption of fuel efficient transportation while also delivering sustainable solutions. The team consists of Advaith S Sudil from Kasaragod, Balachandran S Elayath and Vinayan Vikraman from Thiruvananthapuram, Mary Afeena K F from Kochi and Silpa S G from Kollam.

All of us after completing our Higher Secondary from our respective places came together at Rajadhani Institute of Engineering and Technology in the year 2016 where we met our staff advisor and were mentored by Mr Nivin Francis.

The initial days were quite normal as any student with full hopes and dreams along with great expectations in life which quietly started to turn into an academic session with a lot of theory classes. The department had a lab which we called the UAV lab where we could do some hands on models It mainly entertains anyone who is excited about Doing It Yourself (DIY).

According to Balachandran, Vinayan who already had hands on skills started utilizing the lab way before the rest of them gathered along “Once we came together, then the talks related to different techs and their impact got started.The influence and talks about startups and their ecosystem made us attracted towards it and we started taking part in programs, discussions and seminars related to it We presented our first pitch deck presentation in an idea pitch competition hosted by the MBA department while we were in the third year where we brought out a concept in early natural disaster alert, bagging the second place in the competition,” he said. “Our journey to the project where we are right now, started in the cafeteria of our college which being in an uphill and had a wonderful breeze mostly around,” said Balachandran adding that with a cup of coffee in their hands, they discussed ways to utilize wind energy for the benefit of the college itself “It led to discussions, planning, making a vertical windmill model and testing it in the college wind tunnel. It was at this point in time our

mentor put forward the applications where we could incorporate the tech and then strikes the utilization of it in moving vehicles especially heavy vehicles Our research on the subjects, analysis of the cad models and testing of the forces acting on our college bus made way for us to finalize a concept for increasing the efficiency of these vehicles. It was during the last days of our college when COVID hit and everything had to be shut down But we continued to work on this and reached that point where we applied for the patent of our concept and started looking for challenges and funding to build the prototype. This is when we came across FIIRE and the NIDHI EIR. Getting selected for this program was a great step ahead in our entrepreneurship journey FIIRE has helped us with mentorship and connections and is still helping us be where our concept belongs.”

According to Balachandran, the journey from the start itself was not easy “Testing results that show errors from time to time making the person annoyed to ‘lag’ that happened in building and testing of the scaled down models all come under this. The level of frustration and questions we had among us about our concept going forward was a special season One of the challenges we faced was in relation to the complete filing of our patent where we had to test the model before filing and this was before we got into FIIRE. Arranging workshops, borrowing money and making a model just hoping it to provide us with the result we wanted even though the guarantee of it was hanging. But we didn’t give up and the results came pleasing to our theoretical values,” he added. “Our interest in engineering and innovation grew along with time Attending startup

sessions, presenting our first pitch deck in front of a panel and taking part in science exhibitions attending Aero India 2019 in Bangalore, being delegates at the Bangalore Space Expo 2022 and the Defence Expo 2022 are all the key events we were able to be part of. The journey was quite different and exciting for each of us. Even with all these hardships, we have moved forward to make what we thought happened It gave us a lot of insights not only look at the business field but also into each of our life. The main goal is to see efficient heavy vehicles running on the

roads with our prototype incorporated into them,” explained Balachandran.

According to Balachandran, the energy solutions and sustainability is something that is very much in demand “We plan to bring out solutions to the problems in the said field and bring out energy efficiency in whatever we can. I hope we could make it happen.”

“There is nothing that could stop any of you if you have the will to do it So I would like to just say to the aspiring ones that even though the field isn’t a risk free one, “Just do it”,” he concluded.

INTERESTING FACTS ABOUT TONIC WATER!

By Aditi Malhotra Stock Images

Gin and Tonic Water are like a match made in heaven and nowadays fining varieties of Tonic water just takes a visit to your nearest departmental store and you will be spoiled for choices.

But Tonic Water wasn’t really made as a mixed to enhance the taste of Gin, it was rather a medicine. Read on to know some interesting things about Tonic Water that you may or may not have known before.

Tonic water, or Indian tonic water as it’s also known, is a classic addition to many mixed drinks You probably didn't know that carbonated soft drinks were originally invented to give quinine to British soldiers in India to fight malaria.

Tonic water is a soft drink made from quinine from the cinchona tree's bark Several islands in the Caribbean, parts of West Africa, and Central and South America are home to this tree. Despite the fact that quinine is no longer required to combat malaria, some people believe it can relieve muscle cramps and restless legs as well Among the 25 alkaloids found in Cinchona bark, quinine is the most significant. The white powder does not have an odour, but has a strong sense of its own purpose: it fluoresces or glows, even at 1:100,000. Despite a ratio of 1:50,000, it still has a distinct taste Erasmus Bond from London was awarded the first patent for tonic water in 1858. Known as the purveyor to the British court since 1831, Johann Jacob Schweppe's company introduced its mineral water infused with lime and quinine in 1870 In 1821, Schweppe passed away before he could see such a day

In comparison with the amount of quinine present in today's tonic water, the current amount is a mere speck compared with the amount present when tonic water was used to treat malaria But still the more bitter the tonic water, the more quinine it has.

If you wanna try your hand at making your own Tonic Water, here’s the recipe of acclaimed American bartender Jeffrey Morgenthaler: 4 cups of water, 1 good handful of coarsely

chopped lemongrass, 1 bowl each of the juice of 1 orange, 1 lemon and 1 lime, 1 teaspoon of allspice berries, 1/4 teaspoon of salt, 2 tablespoons of powdered cinchona Boil it all up and then let it simmer in a closed pot for 20 minutes. Strain it through a sieve and then boil it again with 3/4 cup of agave syrup. Pour it into a bottle, cool and store it in dry conditions. Add soda water to this syrup to turn it into tonic water

IRENE ALMEIDA

THE WOMAN IN POWER!

By Aditi Malhotra Images by Aiden Vagator

Irene Almeida is the GM of the first Aiden hotel by Best Western in India. The first Aiden is all set to open its doors on the 10th of December in Vagator. Located just 950 mts away from the Vagator beach and equipped with all modern amenities, Aiden will definitely become a preferred choice for all travellers Here is a candid conversation with Irene Almeida to know a little more about her journey.

Tell us something about your journey.

My journey has been like the crossword puzzle, always adventurous and I look forward to a challenging yet exciting road map ahead. Tell us something about your professional life, how did it all start?

I always wanted to do something different and unique. It was my mother who suggested that I should go for hotel management, she had a belief that I would do well in the same and even my father and brothers backed the decision.

But hotel management wasn’t as easy as I thought and back then it wasn’t even considered a reputed thing to do. However,

with the support of my family and my late uncle and his wife, I sailed through. I feel that initial backing is very important for any child to make the right decisions and choose the correct path.

Did you choose hospitality or hospitality chose you?

I think in the end it is both ways. I did choose hospitality thinking it’s all glamour, fun, gives a chance to travel, and meet a lot of people. All this does happen but eventually, it also shapes your overall personality.

As per you what’s your greatest strength in this managerial position?

I believe my greatest strength is the ability to

quick fix a problem due to the presence of my mind and constructive self criticism. I pride myself on being a learner and I always seek to improve myself in all areas of life.

You come across as a happy-go-lucky person so how do you deal with bad days in business?

Well, I focus on my strengths during such circumstances and stay optimistic. I take every situation as a challenge and find a better way to deal with any business.

Being a woman in a senior position did you ever feel a different behaviour from your colleagues or face any challenges?

Women represent half of the population in the world but continuously face the problems of

inequality in every field of job and they particularly face problems with leadership because men always think that women cannot be good leaders. Whether it's government organisations or private, this attitude towards women in senior positions is prevalent across. I have also faced my backlashes, but being a woman means always emerging stronger.

How do you think Goa's hospitality is different from other places?

Goa has the essence to make it an ideal spot to rest and settle down. A place where culture mixes and harmony precedes the natural serenity making it a preferred tourist destination

Goa with its natural sanctuary that is being

preserved has a long way to look forward to It will remain to have tourists knocking at its doorsteps for years to come. The culture it shares with the immigrants and the locals has a unique tale to tell.

What do you think is Aiden’s biggest USP and how have you nurtured it further?

I personally feel the promise of service and quality that Aiden brings is unmatched. The constant urge to do better flows down from the top to bottom and I think it allows me to constantly improvise on things to provide the best customer experience to our guests

What are the prime contributors from your end for excelling at customer service?

1. Respond as quickly as possible 2. Know your customers. 3. Fix your mistakes. 4. Listen to your customers.

5. Think long term A customer is for life

This a tricky question, but which Hotels would you recommend apart from Aiden that you personally like?

TAJ goes without saying where else do we get the exemplary service that Taj provides Taj is where it all began for me and I also like the kind of pampering Leela does

Do you ever go and check your competitors?

Yes as I would like to learn and see what best practices they adopt and how can I add value to my hotel by learning from them and also evaluate what to avoid Lastly your plan for the future.

Focus on each day as it comes and try to make it better!

CHEF ANKITA

HONAVARKAR A TEAM LEADER WITH GOOD COMMUNICATION SKILLS

By Rajesh Ghadge Images by: The Park Baga

Chef Ankita Honavarkar is an Sous Chef at The Park Baga, Goa Chef Ankita, Sous Chef at The Park Baga holds a decade of experience in the culinary field and she has worked with various luxury brands in Goa and other parts of the country.

Chef Ankita is capable of conceptualising the executing food concepts from inception to execution Let us take a look at her journey into the field of culinary. Tell us something about your journey and your entry into the field of Clunary.

Hi, I am Chef Ankita, sous chef at The Park Baga I am hardworking and having more than a decade of experience in the field of culinary delight, I hold an upbeat attitude about the food and its quality. I have worked with luxurious brands like Marriott, Hilton, Staywell hotels etc & really passionate about creating new concepts from inception to execution

Love for food brought me into this industry, wherein I got a chance to train in different cuisine & multi tasking where I continued working with Pastry & Bakery. Since born in Goa, currently expertising in Goan cuisine where I would like to create some Goan western fusion which gets recognition onto the global platform

When did you realise that you wanted to become a chef?

As I said earlier, love for food got me into this industry Iam a foodie that encourages me to try making new dishes & also I used to cook after watching few cooking shows in my childhood. My granny was a home chef, she used to make sell authentic pickles ; wherein as a child I used to help her for the same which gave me an immense pleasure;, wherein I felt cooking was in my passion & so I chose my passion as a profession & landed up wherever I am there today.

Tell us more about your tenure and journey at The Park Goa

Having a vast experience in different hotels, The Park gave me an opportunity to showcase my talent of my culinary skills as the Kitchen

Head. The Park journey for me was 'Anything but ordinary'. The brand gave me an opportunity to experiment new things with new technique which has led me to innovating new dishes It was a drastic change as I was promoted from handling only one section to handling the entire department. It was challenging at the same time a good learning experience. As Goan food was my home food, I thought of creating a fusion of with western cuisine which was my expertise, gave me a success creating some iconic dishes for our restaurant.

What are your signature dishes? Tell us more about it

My signatures are my Goan western fusion ie: Goan Poi sliders & Goan Bento box & also since Pastry is my background desserts like reconstructed strawberry eton mess & Chocolate Chilli fondant cake are my signatures. Poi sliders are basically made by stuffing Poi with any goan preparation of your choice along with Goan slaw & home made peri peri coulis served with peri peri fries. Goan Bento boxes was created keeping in mind for the short stay guests wanting to expierence variety of Goan food in one plate. So typically our bento box offers three main Goan prepartions served with Goan rice, homemade Goan pickle, Papad, Goan salad, Goan dessert & Solkadi ( a Goan appetizing drink, usually consumed after or along with the meals). Reconstructed eton mess is a dome shaped dessert which is a extravagant combination of fresh strawberry mousse, strawberry jelly & meringue served with strawberry coulis. Chocolate chilli fondant cake is a dessert consisting of a chocolate cake with liquid spicy chocolate core usually served with Vanilla ice cream & home made

sweet chilli coulis

What is your personal favourite cuisine?

Since I am Chef, this question stands a difficult for me as I love to eat all kind of food But my personal favorite is Pastry & desserts I love baking & eating different breads, cakes & cookies. We all have to agree that no matter whenever we go out for food ; how much ever we eat, we always save room for dessert... So i love desserts Also making customized cakes is my passion

What’s the dish you enjoy cooking the most?

There is no particular dish that i can think of but i love cooking any indian dish as I feel Indian dishes are tricky as most of Indian food recipe is spicy, rich, flavorful & diverse in variety & taste & is made up from wide array of regional cuisines throughout various parts of India. So I feel delighted & curious to work with different flavors, spices & ingredients. When it comes to eating, as a person what is your comfort food?

Being born in southern western coastal part of India, my comfort food is my home food that is prawns curry rice with any fish fry & Any goan bread with any seafood curry What are your biggest strength and your weakness when you are leading a team?

My biggest strengths as a team leader is my communication skills & motivation. I believe these are two important attributes which play an important role in any leadership role. It is very important for you to keep communicating with your team members to understand their requirements & diificulties towards operations for the smooth functioning of the work. Most of the solutions for my problems I find when I speak to them. Also self motivation for any team leader is important as I feel a team looks

at you for their performance of the day. When iam motivated, my staff looking at me feel confident to handle the pressure of busy hours in the kitchen

My biggest weakness as a team leader is that iam not a tech savvy person, which I feel is a need of an hour especially into the business into which iam in. I believe iam a quick le so iam putting efforts to work on grounds

How did you keep the momentum g with your team during the low phase d COVID 19?

In recent times, the ongoing global pand has brought challenges to everyone in own unique circumstances As a leader to face three main challenges : sa motivation & support. As it was very diffic predict future, it was important for me to my staff for their & guest safety on re basis. Keep them motivated being ca transparent with clear communicatio support them with set of flexible approach

RAPID FIRE QUESTIONS

a soup whic was the wierdest thing I put in my mouth

Q.3 5 KITCHEN TOOLS YOU CAN’T DO WITHOUT

Knife, peeler, small whisk, thermometer & spoon

Q.1

WHERE DO YOU SEE YOURSELF 5 YEARS FROM NOW?

I see myself growing & developing a better version of me

Q.2 WHAT WEIRDEST THING YOU HAVE PUT IN YOUR MOUTH?

Since I am a Chef & have a habit of consistently tasting each & every dia, I remember an incident in one of my previous hotels, we had put up a huge soup counter & as habituated ; I went on tasting evry soup kept in the container but didn't realize as one of it was full of soap solution as my kitchen stewarding was busy cleaning up the counters, so accidentally I happened to put spoonful of soap solution in my mouth thinking that it was

BENEFITS OF BANANA

By Sunil Malhotra Stock Images

Bananas are one of the handiest, most popular and most inexpensive fresh fruits available in the market. This golden yellow, elongated fruit from the Musaceae family is botanically a berry. It is primarily found all over Southeast Asia while ubiquitously growing in many warm climates, making them available worldwide. The most common variety found starts out firm and green but gradually turns yellow, sweet and soft as it ripens.

Bananas are one of the best fruit sources of Vitamin B6:

Your body easily absorbs the Vitamin B6 present in a Banana and about a quarter of your daily need for Vitamin B6 is fulfilled by having a medium sized banana. Vitamin B6 helps to metabolise carbs and fats in your body for energy. It produces red blood cells, metabolises amino acids, removes unwanted chemicals from your kidneys and liver and is beneficial in maintaining a healthy nervous system.

Bananas are a good source of Vitamin C:

It is not generally associated with Vitamin C but in fact, a medium sized banana provides almost 10% of your daily requirements It helps your body to absorb iron better as also it protects your body against tissue and cell damage.

It helps our brain health too by producing a hormone called serotonin which affects the sleep cycle, mood swings and experiences of pain and stress

Vitamin C also helps produce collagen, a protein that helps hold your skin , bones and body together

Bananas aid digestion and help beat gastrointestinal issues:

Your daily fibre needs are fulfilled up to 10 12% by a medium sized banana. The soluble fibre present in bananas helps your body to control your blood sugar levels and get rid of fatty substances such as cholesterol. The insoluble fibre adds weight and softness to your stools thus making it easier for your regular bowel movements. This goes a long way to keep your gut healthy and safe from harmful bacteria. Newly ripened bananas contain resistant starch that does not digest in your small intestine and passes on to your large intestine

These bananas help you to mana you stay full for longer Bananas are also Instrumenta gastrointestinal issues such as st heartburn and constipation. Bananas are a source of energ fat and cholesterol: Bananas give you fat and ch energy as they are rich in three n namely, sucrose, glucose and fruc they are ideal for sportsmen, children as a mid day snack o after sports to provide energy

Potassium in bananas is go heart health and blood pressur

Around 10% of your daily potas met with a medium sized banan h h around 320 400mg of potassiu your body to maintain a healt blood pressure Being low in sod in potassium, the combination blood pressure.

Manganese found in bananas your skin: Approximately 13% of your dail need is met by a medium sized skin and other cells are protected radical damage by the collagen manganese.

It is advisable that you should inexpensive but beneficial fruit diet

SOME FOODS TO AVOID DURING PREGNANCY

By Sunil Malhotra Stock Images

One of the most unforgettable moments in a woman ’ s life is pregnancy. There is nervousness, excitement, expectations, delight and tons of fear and a wide range of other emotions because of the tiny life growing inside. Tons of blessings and an equal number of advice are showered leaving you confused as to what should you follow We bring you here a list of foods that you should religiously avoid during pregnancy:

Papaya:

Although fruits are supposedly beneficial to your health all during your pregnancy certain fruits must be avoided at all costs, papaya being one of them.

Papaya is known to carry a molecule called papain which is responsible for many pregnancy related complications so much so that it is said to cause miscarriage. A big No No for papaya.

Pineapple:

Similarly, pineapple has enzymes that supposedly produce uterine contractions as well as an enzyme called Bromelain which softens the cervix and stimulates labour resulting in a miscarriage during the first trimester.

Grapes:

They can cause a hormone imbalance in pregnant women. Grapes are the cause of many stomach disorders which are harmful both to you and the baby inside.

Radish or Mooli:

Being a soil food it contains bacteria that are nearly impossible to wash off. You should not eat radish in raw form at all and even otherwise it needs to be very properly cooked. Better and safer to avoid.

Baingan:

Baingan or Eggplant is also known as a very popular vegetable but to gynaecologists eating Baingan during pregnancy is not a very good choice as they have been known to cause menstruation which is not a good sign during pregnancy.

Baked Foods and Sweets

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

Fried Foods

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

Salt

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

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

SVAMI

DISRUPTING THE MARKET WITH NONALCOHOLIC BEVERAGES!

By Aditi Malhotra Images by SVAMI

We always have been talking about the spirits that are taking the Goan markets by a storm, but in this issue, we wanted to highlight a brand that in itself is a non alcoholic brand, but it surely does enhance the drinking experience of many other brands. Svami, a household name in Tonic Water and other non alcoholic beverages today, had entered the market with the primary idea to give consumers an upgrade to their mixers while drinking premium spirits Given the rise in gin drinking population, launching Tonic Water as their first product became the obvious choice for Sahil Jatana, Rahul Mehra, & Aneesh Bhasin, three friends who came together to do something in the beverage space given their understanding and expertise in this area.

Over the last three years, Svami has become a beverage company with 12 products across three categories mixers, non alcoholic ready to drink (RTD), and ginger ale From 2020 to 2021, the company experienced a 200 per cent revenue growth (Rs 6.5 crore in FY21) and aims to reach Rs 100 crore by 2024. Although Svami had the first mover advantage and established itself pretty well in the market, the competition was on the rise To combat the same, the team at Svami started thinking about adding more products to their portfolio. to pronounce, no matter which part of the globe it was being poured at, hence the name Svami. Also, given the fact that tonic water originated in India during the British regime to fight malaria, it was only the most fitting choice of name for the brand.

And thus, subsequently, more drinks such as ginger ale and soda were added to the portfolio. One of their biggest sellers online was a 3 Cal tonic water during the lockdown, along with non alcoholic Rum and Cola, Gin

spirits who have set up their distilleries here. Secondly, Goa attracts tourists from all parts of the country. These people come and discover new products during their stay and often get introduced to Svami for the first time

LA PAZ GARDENS BEACON, VASCO

By Jade Dsa Images by Jade Dsa

When you think of Vasco, the term ‘holiday destination’ does not come to mind. A 500 year old town, Goa’s port city does not feature on travel itineraries like Calangute, Anjuna or even Palolem and Benaulim do More than food, culture and monuments, Vasco has historically been known for the part it played in trade and transport.

La Paz Gardens Beacon is a 74 room, 3 star hotel located in Vasco, just 20 minutes away from the Goa airport. Unlike many of the resorts in South Goa, this one does not boast of a posh driveway leading up to the reception, well manicured gardens, and views of the horizon. In fact, if it isn’t for Google Maps announcing your arrival to the hotel, you may drive right past without noticing it. This budget hotel is located close to the bustling part of Vasco market with shops, offices and eateries surrounding it. It has an old school façade with windows looking down at the road, and a reception area that looks over a park on the opposite side of the road. Speaking of the road, you will need to park there as the hotel has no parking As you walk through the landing area and make your way up the stairs, you will find yourself in a sprawling lobby. At first glance, it looks quite charming (some would call it dated, but I personally have a liking for well maintained old spaces) Patterned floor tiles, a high roof, and simple furniture make up the space. And just beyond, you’ll find a rickety elevator and silent passages leading to the rooms.

After a seamless check in, a bellboy took me through a series of left and right turns until I found myself opening the door to my Deluxe Suite the second best room category at the hotel, and my home for 2 days. My room was satisfactory a large bed with a soft mattress, a small TV, a little sitting area, and a cupboard was about all it held The bathroom was relatively large, and while it was clean, it could have been better maintained. It had a shower that had good water pressure (don’t you just hate slow water pressure in hotel bathrooms?) and a bathtub that I didn’t use Being a

business hotel, toiletries are provided.

A slight disappointment was opening the window in my room, to find no view to look at, except for the pool below and another part of the hotel on the opposite side A part of the charm of waking up in hotel rooms is looking at a different scene outside your window, but it is a given, that when you stay in a hotel the heart of a city, one may not be able to enjoy that luxury You will, however, be able to hear the sounds of a bustling city Luckily, at La Paz Gardens Beacon, the sounds of the city and the traffic are not audible. The train station is a few hundred meters away from to the hotel, and you will be able to hear the train click clacking on the tracks as well as the trains’ horns as they roll in and out of the station, especially at night, when the surrounding shops are closed.

The hotel has a bunch of amenities from a little gym to a swimming pool, and a restaurant to conference rooms The pool is surrounded on three sides by the hotel itself, and on the 4th side, by a neighbouring building. In the mornings, a local swimming coach holds swimming lessons for a few local kids, but for the rest of the day, the pool is available to guests to use Foodwise, their in house restaurant, Sweet N Sour, offers decent Indian and Continental food. While I did not come across any guests in the corridors of the hotel during my stay, I was surprised to find the restaurant busy at breakfast time The breakfast selection was small, but sufficient, given the occupancy and crowd the hotel attracts. Expect items ranging from Indian breakfast staples, sausages, juices, cupcakes and donuts, fruits, and sprouts.

Like most hotels located in the market of a busy town, one does feel the space constraints

in common areas as well as in the rooms, however, there is not much to complain about if you are staying for just a day or two. The staff is pleasant and cooperative, and every corner of the hotel was squeaky clean All in all, a good place to spend a night on a budget if you have business to take care of in the city of Vasco.

VIVENDA DOS CORDEIROS - A PLACE WHERE HERITAGE MEETS LUXURY

By Kevin Pinto Images by Kevin Pinto

Located in the centre of Assagao's old town, this stunningly renovated pre independence Villa dates back 180 years and is a prime example of the village's rich architectural history This villa's cosy rooms and beautiful outside space make it the perfect place for a relaxing family vacation.

A Luxury Heritage Home in Goa

There are 4 deluxe rooms at Vivenda dos Cordeiros, in addition to a spacious dining area, a cosy living room, a pool, a beautiful gazebo, and a private chef This magnificent home may easily accommodate 15 guests without feeling cramped. This villa has everything you and your loved ones (or a group of friends) may possibly require for a relaxing vacation Everything from luxurious Queen sized mattresses, plush bedding, ample storage space, cushy pillows, a flat screen TV, and regal seating to make you feel right at home. The villa has all the conveniences of a home, including air conditioning, ceiling fans, pedestal fans, free WiFi, and safety deposit boxes.

It would take more than a day to fully appreciate this home's stunning design. If you want to experience everything the house has to offer, the pool, and the beauty of the surroundings, then you should definitely book the 2 night, 3 day package. Here, the visitors' peace of mind and convenience come first, which is why the villa will be reserved for a single party and off limits to other guests

The Perfect Place for A Peaceful Family Staycation

There are two lion statues guarding the entrance to this villa, and they are the first thing you will see when you arrive. These pristine lion statues are a typical kind of figurine art that is meant to "protect" the entrances. They are a perfect representation of the rich culture and the Goan heritage.

The drop off, which is located near the entrance to the private parking area, presents a winding slope leading up to the front door

The newly constructed ramp is accessible and suitable for the elderly and those in a wheelchair.

The welcoming balcão, arrests your attention and calls you in to just relax and embrace the laidback vibe. This extended porch has seats built into the sides reached from a flight of steps. The balcão was devised to open the house out to the outer world. It was a breathing space at the threshold of the house where residents could interact with passers by, have conversations, share the daily gossip, or simply just relax.

You'll recognise the Villa's opulence the moment you step inside and gaze along its lengthy corridor Notice how the old world charm of Vivenda dos Cordeiros has been perfectly preserved thanks to the meticulous Those of you who feel disconnected from nature in urban settings can satisfy your cravings by booking a room overlooking the hotel's rustic garden and vegetation The villa is nestled amongst verdant trees in a quiet neighbourhood. Each accommodation features a trendy balcony where you can take in the fresh air, sunshine, and sights and sounds of nature all around you. You'll feel a strong affinity for the natural world almost instantly and may even find yourself following a dragonfly, a butterfly's flirtatious flits, or a mischievous squirrel. These are just a handful of the pleasant surprises that await you on the premises.

Garden Glory is the name of the master suite

The ambience here is perfect for calming down. The room was given its name in honour of the lovely garden that can be viewed from two separate balconies. The other two suites are known as Zen and Harmony, respectively These accommodations

are warmer and more thoughtfully crafted. In each of the rooms, you'll find a private bathroom with a shower that's accessible directly from the bedroom Toiletries and a hair dryer are included

The sala, which serves as the villa's primary gathering space, is the largest room. The sala is a big room found in traditional Goan homes; it is distinguished by its high ceiling and large oyster shell windows A charming balcony extends off one side of the living room, bringing the outside within. Across the room, there are comfortable seating spaces furnished with carved wooden chairs and a stylish coffee table. The carpets add style and luxury to the floor

There is a cute little office area under the stairs. A modest table and chair sit next to a bookcase in this space. This was an ingenious way to put a large amount of space beneath the stairs to use since it now serves as a quiet, out of the way spot where someone may finish up any unfinished business or pressing chores.

Follow the wooden stairway up to the next floor. The Luxe Loft is an extraordinary room with a modest sitting area, a bathroom, and four individual beds Coastal homes typically feature impressive ceiling heights, and this loft makes excellent use of those spaces. Not only is this loft stylish and cutting edge, but it also has a warm, inviting vibe. The loft's one of a kind layout allows for a couch and a TV. The loft's inventive lighting, delicate textures, and sleek, rustic rot iron beds are all meant to bring you and your loved ones closer together, encouraging lively conversation and heart warming reminiscences.

The downstairs also features a large kitchen with high end amenities such as a refrigerator,

toasters, kettles, and a formal dining room. A dining area or casa de Jantar is set up for a homely feast. Complete with a chandelier, a large table large enough to accommodate ten people, and exquisite antique wooden chairs and tables, all set against the backdrop of two romantic windows with a retro seating arrangement. The ornate circular table by the window at the far end of the room is used unintentionally as a gathering place for a glass of wine and some friendly chatter This space has a way of bringing people together, no matter how huge the group; the laughter reverberates, adding to the upbeat mood. The design of this home strikes the ideal balance between social gatherings and quiet reflection

Take your time wandering the halls and corridors to find hidden gems and jaw dropping decor. Take some time to relax on the regal sofas and armchairs or read a book in the quiet garden

If you ' re in need of some quiet time and want to get outside, try finding a Sopo. It is an extended seating that is built to the sides of the balcao. Two instances of this sort of seating are constructed towards the rear of the house

One of the most popular features of this garden is the Gazebo, which can accommodate eight to ten people and is inspired by Goa’s multicultural lifestyle. Imagine enjoying your morning coffee while gazing at the elusive pepper plant that has entangled itself around the nearby mango tree. Green vegetation extends as far as the eye can see.

The most sought after private pool is located at the far end of the property. Don't feel obligated to dive right in if you don't want to;

instead, relax on one of the deck chairs and take in the view. The sight of the azure will just fortify your thirst for leisure and recreation.

If you are planning for a family outing this season, Vivenda dos Cordeiros is the perfect find to match your luxury heritage needs in Goa.

THE WORLD’S TALLEST FLYING RESTAURANT KICKED OFF THE SEASON WITH THE DRAGON FESTIVAL!

By Armaan Malhotra Images by Armaan Malhotra

Fly Dining, one of Goa’s most unique dining experiences is back with a bang for the season. The idea of dining 160 feet above sea level in itself is quite thrilling, but the urge to do even better has made Fly Dining bring about the Dragon Festival to tingle your taste buds up in the sky in collaboration with Grand Hyatt.

Fly Dining brought the Dragon Festival to symbolize abundance, good fortune for all the guests as Dragons are considered omens of luck and good fortune. Many civilizations believe them to be harbingers of wealth and abundance in life, and they are also omens of power, bravery, transformation, and sky to many

With a unique floating sky restaurant 160 feet high, offering exquisite views of the state’s stunning coastal landscape and the reputed gastronomical endeavours of this well awarded five star resort Fly Dining is an Initiative of Vindev Adventure Hospitality co founded by Devi Prasad and Vinay Kasetty.

Fly Dining offers three course meals and is open for breakfast, high tea, sundowners and dinner with food curated by the expert team of Grand Hyatt Goa Taking the culinary experience to another level, the team at Grand Hyatt has curated a special Asian menu as part of the Dragon Festival where you can enjoy speciality dishes like Sushi, and Nasi Goreng, 160 feet up in the sky while enjoying the mesmerizing views all over As soon as we settled on our chairs, all strapped up and secured, we were served our first course comprising Sushi. Now I am sure you can very well imagine the thrill of enjoying such food when you are just about to be raised to a height of 160 feet Within minutes we were up in the sky witnessing breathtakingly beautiful views of the beach, the sea and twilight.

It’s another feeling to see your drinks being shaken up right in the middle of the air while you are grooving to the tunes of a live performance

We were served Nasi Goreng next. Nasi Goreng is a Southeast Asian dish made with

fried rice, a choice of meats and usually topped with a fried egg. In our case, it was with prawns, and I have to admit that it was one of the best Nasi Goreng I had eaten in a long time A super moist and delicious cake made for our dessert.

The Fly Dining experience seats a maximum of up to 24 people at one time and it is advisable to reserve your spot at least 48 hours prior.

At Fly Dining Goa, the experience is not only limited to a meal in the sky but can also double up as an experience for intimate celebrations, team meetings and more; all with the thrilling feeling of floating 160 feet above the ground, looking out across the shores of Bambolim bay and into the Arabian sea

To allow guests to fully enjoy this incredible experience, Fly Dining has been designed to comply with German safety norms EN 13814 and international norms ISO 17842 2015. Expert engineers have conceptualised and constructed the platform and its safety features from seat belts to the type of crane used, with each feature scrutinized and tested to ensure maximum safety. Fly Dining has been certified by numerous safety organizations across the globe, including Germany’s TUV Rheinland, the UK’s British Safety Council and the American Society for Testing and Materials International.

The 24 seater deck is raised 160 feet high with a German Terax Demag crane with a capacity of 140 tons and counterweight of 32 tons, operating at a radius of 18 metres from the crane cabin The crane capacity is 16 tons, but Fly Dining will be lifting a live load of maximum seven tons, thereby operating at a workload of 45 percent. Both staff and guests will have strong safety harnesses during the entire experience This promise of high safety and

security ensures a truly stress free dining environment with an unmatched adventurous touch.

If you are Goa, this definitely should be on your list

CAMBARJUA CANAL LESSER KNOWN PLACES IN GOA

By Sunil Malhotra Stock Images

In our previous issue, we took you to Harvalem Falls, a less frequented spot of pristine beauty In this issue, we bring to you yet another spot that is worth your while and lets you explore the hidden beauty of Goa.

CAMBARJUA CANAL

Beaches, Forts, Water sports and Night parties are synonymous with Goa, but believe me, Goa has much more to offer and your lust for adventure can take you to several hidden gems, for you to explore and take back fond memories

CAMBARJUA Canal, Goa, is one such place where you can enjoy bird watching as also the crocodile safari in the backwaters of the canal. It is such a thriller and an amazing experience that you will never forget in your life The serene picturesque surroundings and continuing excitement brings a heavy rush of adrenaline taking you to extremes of thrill. The trip to CAMBARJUA Canal begins with a ferry ride from the Zuari River which itself is an exhilarating experience. The cool, calm air, the picture perfect scenic beauty around you, a sense of expectations and thrill, and the

untraveled backwaters of CAMBARJUA make for a truly fascinating place in Goa.

The boat rides takes approx. 1.5 hours and you will sight only beauty during this ride

The 15 km long canal connects Zuari and Mandovi, the two major rivers of Goa. It is home to mangroves, flying fish, birds and the Indian Mugger crocodiles which are quite harmless as they are used to human presence.

The Cambarjua Canal is considered the main crocodile hub in Goa The mugger crocodile which is a broad snouted marsh crocodile and can grow as large as 4 5 meters in length has its home in Cambarjua.

The males are heavier than the females. They are one of the deadliest predators but they usually do not attack humans The third membrane in their eyes enables them to see things and keep water out of their sight.

Holes are dug by female crocodiles to lay eggs and the temperature of the nest determines the sex of the crocodile. If the temperature is around 32 5 Celsius then the crocodile will be a male and it will be a female if the temperature is between 28 31 Celsius. As the canal boasts of around 40 to 50 of these muggers, you will have ample chance to

spot a few of them just lazing around by the banks.From spotting these crocs to birds and witnessing the calmness of water as you ride through the mangroves and the meandering canal are a sight to behold It is a must visit for the sheer beauty and the thrill involved in taking a boat ride.

PRAJWALA NAIK

A BUSINESS MANAGEMENT STUDENT TURNED BAKER

By Rajesh Ghadge Images by Prajwala Naik

A Childhood hobby turned passion for Prajwala Naik who belongs to a business family and she always wanted to pursue her own venture instead of working for others and after completing her masters in the Marketing from Pune she decided to return back to her motherland Goa to presser her passion of baking. She is the only Goan Home Chef got selected for Zee TV baking show as one of the top 15 bakers in India. Here is a candid interview with Prajwala the founder and owner of the Sugar Bake by Prajwala.

Please tell us about your background and how you entered into the field of culinary? Cake making

I come from a business background, and while growing up it was always I wanted to get into business instead of working for the others. As child I always loved baking and cooking also, I was also into professional Mehndi in my teens. Soon after my 10th I started part time as bridal Mehandi artist I left for Pune to pursue my masters degree in Marketing In 2016 after completing my masters in marketing I decided to return back to Goa to pursue by passion for the baking and started my cake startup called Sugar Bake.

As I was always into baking and people around me use to like my cakes so I ended up in cake making as home baker. Within a few months I got a lot of demand for my cakes and people stated enquiring if I can teach baking. So, within 3 to 4 months in baking I started teaching baking for homemakers and college students I remember when I took my first batch & my second batch was already full. I stated from my home kitchen and then built a separate studio kitchen at my home and within a year I had one more studio kitchen at Margao Now I take baking classes all over Goa

Have you done any formal education into the field of Culinary?

Yes, After my MBA in Marketing I entered in to my baking business. I have learnt from the best in the industry and have completed my certification from Lavonne Bangalore, then I have learnt bust cake and structural cakes from international cake artists and sugar flowers from gold Medallist Arti Marji 3. What was the reason you choose to bake the cake?

Baking always gave me pleasure & it was my passion which I converted into business, I was always in art and business so combined both my interests and started my journey When my clients started loving my bakes, there was no looking back. My family is my biggest support system. I am coming from big joint family, whenever I try a new recipe they are the 1st ones who give me feedback.

4 What are the hurdles you faced while perusing your dreams and how you overcome them?

Initially I never faced any hurdle, but I my business grew the expectations of people started growing too, so I deiced to work harder to come upto the expectations of my customers As I never had any formal training in baking initially, I decided to overcome my weaknesses by learning more, attending trainings and doing lot of research, reading & recipe experiments help me a lot in gaining knowledge

Recently I been selected for Zee TV baking show as one of the top 15 bakers in India.

5. What are the USPs of your cuisine and how you deal with the competition?

I believe in quality and customer satisfaction, once your customers is satisfied no competition comes in your way My almost 80℅ customer’s are repeated and the balance are mostly tourists in Goa. I don't like to compromise on quality, giving what customer wants is my main priority. I make my products with the best quality materials which increases the taste of products

6. Tell us more about the types of cakes that you bake and your specialty

I do all types of customised cakes, from simple black Forest cream cake to human face bust cake I also specialise in Wedding cakes in

whipped cream, fondant designer cake , realistic cakes such asRemote control moving car cake & Moving trolley bag. I also do macaron, brownies & cheese cakes.

7. What the weirdest food she has ever tried?

In baking, once on customer demand I made a cake in the shape of a toilet which was very weird if you think about it

8. If not a Chef, what else would been doing ?

May be something related to Mehndi Or Chain of Salon or Clothing line as my family business is in that but baking would have always been my 1st preference as it always fascinates me since I was a child, baking has given me name and fame.

I don't think I could have become anything better than being a cake artist.

9. Tell us about your top 5 favourite dishes

1 Macaron, 2 Brownies, 3 Chocolate mud cake, 4. Bonbon chocolates, 5. Entremets

10. Tell us 5 kitchen tools she cannot live without.

My Kitenead, Pallate knife, Whipped cream soft smother, Oven and of course Cake tins

11. Any msg that you want to give ?

Believe in yourself, success will eventually come if you follow your passion. When I stated this as a business my first thought was less investment and more return which really helped me in my initial days To do a business you don't require a big place or investment you can start right from your home but the only thing you should have is the passion to start. In business, customer satisfaction is a must since they are the ones who will help you grow and in all this your family support makes your journey easier

THE IRONY OF LIFE!

By Armaan Malhotra Image by: Armaan Malhotra

Meet Geeta! Geeta came to Goa some 15 odd years ago with her husband in order to have a better life and future. After a lot of struggle, she finally found work as a helper in one of the shacks at Baga Beach and also did hair braiding as a side hustle, while her husband still did not know what he could really do. However, in a few days, he stumbled upon the idea of becoming a masseur on the same beach and started offering foot massages to the tourists who came to the beach.

Life wasn’t as rosy as they imagined it to be, but with both the husband and wife working, they started to make the ends meet. Their family soon grew from 2 to 3 and then to 4. They now have 2 children and it's their dream to make their children study well so that they can have a better future.

The 2 years of COVID were nothing less than a nightmare for Geeta and her family. With every business practically being affected and the tourism related business more so, they were finding it very difficult to keep going. But they held on to each other and whatever opportunity came their way in regard to work, they took it and somehow sustained the bad phase.

With the COVID period finally coming to an end the season looked promising to them and they had hoped for better times. Geeta managed her work at the shack and also started her braiding work and her husband went back to his chores as a masseur, but little did they know that hard times were lurking around the corner again. With the change in the tourism ministry recently and the strictness that is being implied on all sorts of illegal activities, both Geeta and her husband are once again jobless. While Geeta still has one job as a helper at the shack to

bank upon, her braiding work has completely gone for a toss and neither her husband is able to continue his services. Not just Geeta and her husband but many others who were doing similar odd jobs at the beach are now struggling to make ends meet. They are uneducated and apart from the skills they have in their hands, they do not know much. Yet, even now when you see Geeta, she wears this confident and hopeful smile that one day everything will get better. Sometimes all this makes me wonder, on one end, we as a system are trying to take control of things and eradicate illegal work, but in the process, so many people end up being jobless and their living conditions go from bad to worse. Isn’t there a way to provide them with jobs or work where they can earn their money respectfully and fearlessly? Who is responsible for their struggle? If these people won’t find work, how will they secure a better future for their children?

Well, I know these answers are difficult to find and endlessly debatable. But I just hope that everyone lives with dignity, earns money respectfully and can fulfil their desires to give their children a great future. started working as a helper at one of the shacks at Baga Beach while her husband found the work of a masseur FOLLOWUSON