GODREJ VIKHROLI CUCINA AND FBAI Celebrate Indian Culinary Excellence at IFBA 2024
CHEERS GROUP UNVEILS growth plan with the launch of Labrodog black tartan scotch whisky
GOAN FEIJOADA A Dish of Portuguese Origin with an Indian Resemblance
STREET FOOD ADVENTURES an assortment of the most treasured fried bhajis in Goa
FALL
CRAFTING COCKTAILS With
64 UNSTOPPABLE ASCENT Ajay Singh's Path to Brilliance Through Consistent Effort
& HEALTH
THE BENEFITS OF FERMENTED FOODS Why Your Gut Needs These Probiotics
PLANT-BASED PROTEINS A Guide to Meeting Your Nutritional Needs
SUSTAINABILITY
THE ESSENTIALITY Of Sustainability In Goa's Blooming Alcohol Industry
TRAVELTALES
EXPLORING NORTH INDIA Chapter 2: Lucknow – Discovering the City of Nawabs
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.
As the festive season continues to brighten up Goa, it’s a reminder of how celebration and tradition bring us together, especially when it involves the foods and flavours we love. From sweets and spices to hearty meals, our culinary heritage is packed with stories, each one bringing its own warmth and meaning to our gatherings. This month, our focus has been all about blending tradition with a fresh, modern approach, capturing the best of both worlds.
We’re witnessing a unique evolution where timeless traditions meet today’s health-conscious and globally inspired tastes. Take, for instance, the growing fascination with plant-based proteins. For generations, our grandmothers and mothers made lentils and legumes the backbone of our diets, long before plant-based became a trend. Today, these humble ingredients are enjoying a resurgence, from quinoa to hemp seeds, as people embrace the goodness of plant-based nutrition while keeping in mind health, sustainability, and new ways to enjoy these age-old foods.
And then there’s the magic of fermentation, which has been part of our kitchens for centuries, even if we didn’t always have a name for it. From pickles to yogurt, these foods were crafted with time and patience, allowing beneficial bacteria to
E m b r a c i n g T r a d i t i o n
W i t h A Modern Twist
flourish and boost our health in the process. Fermented foods are back in the spotlight, embraced not only for their health benefits but also for the delicious, tangy flavors they bring. It’s wonderful to see how these ancient methods continue to inspire and contribute to today’s food culture.
Speaking of innovation, one area that’s particularly close to my heart this season is the cocktail scene, where Indian spices are adding bold new twists to classic drinks. Saffron, turmeric, and cardamom are being used to craft cocktails that taste like home yet feel adventurous. There’s something about using these spices that creates a perfect harmony of tradition and modernity—something that reminds us of familiar flavours but in exciting, unexpected ways. They’re truly an experience in themselves, bridging the comfort of home with the thrill of trying something completely new.
And as we look back on the past few years, the story of home chefs is another powerful reminder of how our traditions adapt with the times. During the pandemic, home kitchens transformed into culinary hubs, providing delicious homemade meals that brought people comfort during uncertain times. Now, even as restaurants reopen and life returns to normal, many home chefs continue to thrive, reimagining their roles and finding their place in the food world. Their journey is a testament to the resilience of our food culture, showing us that tradition can evolve without losing its soul.
So, whether you’re exploring the benefits of plant-based proteins, experimenting with fermented foods, or mixing up a spiced cocktail, I hope this month’s issue inspires you to embrace the familiar in new ways. After all, that’s the beauty of our food culture—it’s a blend of the past, present, and future, woven together with love and shared around the table. As we dive into these articles, let’s celebrate the season by honouring our roots while embracing the flavours and stories that make every meal memorable.
Happy reading, and here’s to the season filled with warmth, innovation, and the joys of tradition reimagined.
Cheers
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
Seeja Prabhu
Design & Layouts
GPDM - A Media Company info@goaprism.com
Photography
Tanmayee Masurkar
Gauri Ghadge
Aakash Ghadge
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EVERYMEALISAGRANDAFFAIRATCOPPERLEAF!
Nestled in the heart of Goa, Copperleaf, with its two outlets in Panaji and Porvorim, is much more than just a restaurant; it is a gateway to the vibrant, rich, and diverse culinary heritage of the region. From the moment you step into Copperleaf, the restaurant exudes a sense of warmth and comfort. The ambiance is inviting, with a blend of contemporary design that sets the tone for an unforgettable dining experience. Copperleaf ensures that each guest feels at home, promising a meal that is both hearty and satisfying. Copperleaf has earned a special place in the hearts of many celebrities, who have appreciated its vast array of culinary offerings. The restaurant has had the honor of hosting renowned personalities such as Shri Anupam Kher, Shri. Nana Patekar, Smt. Vandana Gupte, Shri. Sachin Khedekar, Smt. Mrinal Deo Kulkarni, Mr. Arshad Warsi, Shri. Ashish Vidyarthi,Ms. Isha Koppikar, Mr. Ayub Khan, among the many famous faces who have enjoyed Copperleaf's exquisite dining experience, among many other famous figures. What sets Copperleaf apart is their unwavering commitment to care in every dish they prepare,
ensuring each bite resonates with freshness and authenticity. The restaurant takes pride in using locally sourced ingredients, which not only preserve the freshness of the dishes but also give them the true taste of Goa. Among Copperleaf's many offerings, there are several signature dishes that have emerged as best-sellers, delighting both locals and visitors alike. The Chonak Rawa Fry, or Asian sea bass, stands out with its fresh, local fish coated in a crisp, semolina crust, offering the perfect blend of flavors and textures. Another favorite is the Kingfish Rawa Fry, renowned for its tender fish and golden, crunchy exterior. Tandoori Chicken, marinated in a rich spice mix and grilled to perfection, is another must-try that highlights the bold flavors of traditional Indian cuisine. For those who want to try a bit of everything, Copperleaf's
Mini Seafood Platter is a crowd-pleaser, offering a medley of the freshest seafood, cooked to perfection. To conclude your dining experience, be sure to enjoy the delightful Mini Gadbad dessert, which layers flavors and textures for a sweet finale that beautifully complements your meal at Copperleaf.
Whether it's the vibrant spices in the dishes or the meticulous preparation, Copperleaf's menu promises a delightful culinary experience. Each visit to Copperleaf feels like a culinary adventure, unveiling new flavors and signature dishes that keep guests coming back for more.To make your dining e x p e r i e n c e m e m o r a b l e , v i s i t copperleafgoa.com/reservation for bookings and table reservations.
INDULGEINADECEMBERTOREMEMBERATJWMARRIOTTGOA
Immerse yourself in the spirit of the season with JW Marriott Goa's luxurious and festive offerings. This December, the opulent property unveils a carefully curated lineup of culinary experiences and celebrations, inviting guests to make cherished memories amidst the enchanting holiday cheer.
Festive Delights at Pérola
Kickstart the holiday joy with Christmas Goodies Galore at Pérola, featuring an array of handcrafted festive treats. From indulgent desserts to gourmet delights, the selection is perfect for gifting or adding a sweet touch to your celebrations.
A Gastronomic Celebration at JW Kitchen
Elevate your holiday celebrations with exquisite feasts at JW Kitchen. Relish a festive Christmas Eve Buffet on December 24, complete with live music to set the perfect holiday mood. Choose between the package with soft beverages ( 4,500++ per person) or with premium alcohol ( 6,000++ per person), and enjoy a spread of culinary masterpieces from 7:00 PM to midnight.
On Christmas Day, delight in a lavish Christmas Day Brunch, featuring a relaxing ambiance, live music, and decadent dishes. Running from 1:00 PM to 4:30 PM, this festive brunch is priced at 5,000++ with soft beverages or 6,500++ with alcohol.
Ring in 2025 with Style JW Marriott Goa is the destination for an unforgettable New Year's Eve. Start the evening at Água Pool Bar and Café with cocktails, appetizers, and groovy beats from the renowned DJ Lloyd at 5:00 PM. As the night progresses, head to Salao Terrace, where Goa's favorite band, Crimson Tide, and DJ Lloyd will keep the energy alive starting at 9:00 PM.
Guests can also indulge in a sumptuous New Year's Eve Dinner at JW Kitchen beginning at 9:00 PM, while little ones can enjoy a fun-filled Kids Zone from 6:00 PM to 11:30 PM. For night owls, the party continues at NEON with vibrant beats from 1:00 AM onwards.
Welcome 2025 with a Hangover Brunch
Ease into the New Year with the Hangover Brunch on January 1, 2025. Celebrate the first day of the year with live music, a luxurious buffet, and packages starting at 5,000++ (soft beverages) and 6,500++ (alcohol). The brunch runs from 1:00 PM to 4:30 PM, offering the perfect start to a year of possibilities.
Celebrate December with JW Marriott Goa
From heartwarming feasts to exhilarating parties, JW Marriott Goa is the ultimate destination for December's festivities. With an exciting lineup of activities and bespoke offerings, every corner of the hotel radiates the joy of the season.
For more details, explore their December Holiday Joy brochure here.
For restaurant bookings: +91-89562 99273
For accommodations: +91-89562 99290
Embrace the magic of the holidays and create cherished memories at JW Marriott Goa, where celebrations come alive in luxurious style.
LAESTORIA,GOA-IHCLSELEQTIONSOPENSDOOR
The Indian Hotels Company Limited (IHCL), India's leading hospitality group, has unveiled its latest offering, La Estoria, Goa - IHCL SeleQtions, in the picturesque coastal village of Candolim A seamless blend of Goan-Portuguese architecture and contemporary sophistication, this new destination is poised to redefine luxury in Goa's thriving tourism landscape.
A Homage to Goa's Rich Tapestry
Derived from the Portuguese term for “The Story,” La Estoria pays tribute to Goa's storied past while embracing its modern essence. Nestled just a short stroll from the iconic Candolim Beach, this 122-key resort embodies coastal serenity. Each room is thoughtfully designed, featuring private balconies that invite guests to relax and bask in the lush surroundings.
Speaking on the launch, Mr. Puneet Chhatwal, Managing Director & CEO of IHCL, said: "Goa's tourism landscape is experiencing remarkable growth, and IHCL, with its presence for over five decades in the state, continues to expand its footprint across its brandscape. With the growing demand for experiential travel, we are delighted to launch La Estoria, Goa - IHCL SeleQtions, offering differentiated and culturally immersive experiences in India's most sought-after holiday destination.”
Exceptional Experiences Await
At La Estoria, guests can indulge in a range of thoughtfully curated experiences:
Trattoria: Renowned for its authentic Italian cuisine since 1981, this dining destination offers a gastronomic journey that delights the senses.
Canterbury Bar: Immerse yourself in old-world Goan charm with artisanal cocktails and a laid-back ambiance.
Wellness Retreats: A state-ofthe-art gym with natural light, a tranquil open swimming pool surrounded by swaying palms, and a spa designed to rejuvenate body and mind.
General Manager Mr. Ankur Gairola shared his enthusiasm "La Estoria is designed to reflect the distinctive GoanPortuguese charm, inviting travellers to explore the iconic culture and serene allure of Goa. We look forward to welcoming our guests and offering them the warm care that we are renowned for."
Candolim – A Coastal Gem
Located on Goa's serene western coastline, Candolim is celebrated for its balance of adventure, relaxation, and cultural exploration. Whether it's unwinding by the beach or immersing oneself in Goa's vibrant heritage, Candolim offers something for every traveler.
IHCL Expands Its Legacy in Goa
With La Estoria, IHCL now boasts 16 properties in Goa, solidifying its leadership in one of India's most beloved holiday destinations. Four additional properties are under development, underscoring IHCL's commitment to offering exceptional hospitality experiences in Goa.
Experience La Estoria
Immerse yourself in the stories of Goa at La Estoria, Goa - IHCL SeleQtions, where every detail celebrates the region's rich heritage and modern vibrancy.
For reservations and inquiries, visit IHCL's website or contact the hotel directly.
GODREJVIKHROLICUCINAANDFBAICELEBRATE
CULINARY EXCELLENCE AT IFBA 2024
The India Food & Beverage Awards 2024 (IFBA) recently unfolded in grandeur at Seven Rivers, Taj Holiday Village, Goa. Organized by Godrej Vikhroli Cucina, a premier food and lifestyle platform by Godrej Industries Group (GIG), in collaboration with the Food Bloggers Association of India (FBAI), the event was a tribute to the pioneers and visionaries who have revolutionized India's culinary landscape. Recognizing Excellence in Indian Cuisine IFBA 2024 paid homage to the talents redefining the food and beverage industry, with awards spanning 11 categories and 33 sub-categories. These accolades celebrated platforms and individuals excelling across domains like social media, blogging, hospitality, public relations, and education. Among the 155 honourees this year, notable achievements included:
- Chef Sanjyot Keer: Awarded for Outstanding Contribution to the Hospitality and Culinary Industry.
- Kalyan Karmakar: Honoured as the FBAI Star.
- Prithvish Ashar: Winner of the Insta Award for Top Review in Eatery. This dynamic showcase not only applauded individual brilliance but also underscored the vast
diversity of India's thriving food ecosystem.
Interactive Culinary Experiences
In true Godrej style, the event brought brands to life through unique experiential showcases. Standouts included the Godrej Jersey Yogurt Wall and Jersey Sweet Shack, which highlighted the brand's innovative approach to dairy indulgence. Adding to the festivities, Godrej Foods hosted a special Thanksgiving Grazing Table featuring delights like Yummiez Prawn Rissois and Paneer Pop Skewers with Caldine Drizzle, exemplifying the spirit of community and gratitude.
STTEM 2.0: India's Frozen Snack Revolution
A major highlight was the unveiling of STTEM 2.0: India's Frozen Snacks Report, spearheaded by Godrej Yummiez. Launched by industry stalwarts including Chef Sanjyot Keer, Chef Sabyasachi Gorai, and Kalyan Karmakar, the report explores the shifting snacking culture in India.
“Snacking has evolved beyond hunger satisfaction; it's now an experience tied to mood, occasion, and convenience,” said Abhay Parnerkar, CEO of Godrej Foods Ltd. He emphasized how this shift is redefining the industry, with frozen snacks becoming central to modern-day culinary
innovation.
Bridging Culinary Cultures
The event celebrated a shared vision to nurture an inclusive, innovative food community. “Vikhroli Cucina stands as a testament to our dedication to fostering creativity and culinary excellence,” said Sujit Patil, Chief Communications Officer of GIG. “Honouring these exceptional talents strengthens our mission to connect diverse cultures and flavours across India.”
Echoing this sentiment, Bhupendra Suri, CEO of Creamline Dairy Products Ltd, remarked, “Our collaboration with IFBA 2024 reflects our commitment to delivering high-quality, indulgent dairy experiences while inspiring innovation in the food and beverage industry.”
The Spirit of Culinary Innovation
IFBA 2024 served as a vibrant confluence of chefs, bloggers, and i n d u s t r y l e a d e r s , i g n i t i n g conversations about the future of
food in India. As the awards concluded, it was clear that the celebration of creativity and collaboration remains at the heart of India's culinary journey. From recognizing excellence to fostering community, IFBA 2024 underscored the transformative power of food, uniting people through the universal language of flavours.
CHEERS GROUP UNVEILS GROWTH PLAN WITH THE LAUNCHOFLABRODOGBLACKTARTANSCOTCHWHISKY
Cheers Group, India's leading luxury spirits conglomerate, has unveiled an ambitious plan to triple its revenue in the next few years by focusing on premiumization and innovation in both Indian
and international markets. Central to this strategy is the launch of Labrodog Black Tartan Blended Scotch Whisky, the newest addition to their awardwinning Scotch whisky portfolio.
A Legacy of Excellence
The flagship Labrodog Scotch Whisky, introduced a decade ago, draws inspiration from Scotland's breathtaking Highland landscapes and rich whisky-making heritage. Produced in Scotland, Labrodog is celebrated for its commitment to quality and craftsmanship, which has earned it numerous accolades and a loyal f o l l o w i n g a m o n g connoisseurs.
The new Labrodog Black Tartan Blended Scotch Whisky continues this tradition. The blend incorporates carefully selected single malts and single grain whiskies aged i n b o u r b o n b a r r e l s . Finished in exquisite casks, the whisky boasts a l a y e r e d , n u a n c e d complexity.
An Exceptional Blend
Labrodog Black Tartan offers a luxurious sensory experience:
- Appearance: A rich, golden hue that mirrors its gold medal-winning legacy.
- Nose: Notes of pineapple, peaches, coconut, and subtle citrus, balanced by caramel and cinnamon
spice.
- Palate: A smooth, creamy mouthfeel with flavors of honey, Crème Brûlée, mixed nuts, and delicate wood spices.
“Creating this new blend was a labor of love. We wanted to craft a Scotch that is rich, smooth, and mixable, and we're incredibly proud of the result,” shared Dr. Mohan Krishna Balivada, the visionary founder of Cheers Group and the world's first alcobev marketing doctorate.
The Cheers Group Vision
Under the leadership of Dr. Mohan Krishna Balivada and Ashwin Balivada, the Cambridge-educated CEO, Cheers Group has cemented its position as a global leader in the luxury spirits market. With a portfolio valued at 650 crores and over 200 national and international awards, the group embodies innovation and excellence.
The launch of Labrodog Black Tartan underscores the group ' s dedication to catering to evolving consumer preferences while expanding its
presence in the world's largest whisky market. India's Scotch Whisky Revolution
India, a market where
h aspiration, has been chosen as the launchpad for Labrodog Black Tartan. Notably, India is the only market outside Scotland where this celebrated
s bottled.
"India's love for Scotch whisky continues to grow. With Labrodog Black Tartan, we aim to provide a blend that resonates with both seasoned whisky lovers and new enthusiasts," said Ashwin Balivada, CEO of Cheers Group.
The premium whisky is available in an exclusive gift pack featuring a 750ml bottle and a complimentary rare glass tumbler, priced between 1,850 and 3,600, depending on state regulations.
A New Chapter in Whisky Innovation
Blended Scotch whiskies, with their versatility, remain a staple for every occasion, from lively celebrations to quiet evenings. Cheers Group's Scotch portfolio, including iconic labels like Labrodog 12 Year-Old, Labrodog XR, and Glen Dog, continues to set benchmarks in taste and innovation.
With Labrodog Black Tartan Blended Scotch Whisky, Cheers Group reaffirms its commitment to creating exceptional spirits that offer a unique journey with every sip. As the group looks to redefine whisky culture in India and beyond, Labrodog Black Tartan stands as a symbol of their passion for perfection.
GOAN FEIJOADA
ADishofPortugueseOriginwithanIndianResemblance
By Seeja Prabhu | Stock Images
Among the many culinary treasures left behind by the Portuguese colonization of Goa, Goan Feijoada stands out as a unique fusion of Portuguese and Indian influences. This flavorful dish, brimming with spicy, tangy, and aromatic notes, combines beans with various types of meat, notably pork or beef, and connects distinctly to Goan and Portuguese culinary traditions. Though its origins lie in Portugal, over centuries, Feijoada has been adapted in Goa to suit local tastes, resulting in a dish that reflects the cultural melting pot of the region.
Feijoada is traditionally a hearty, thick stew made from beans, pork, and other meats, usually served on festive occasions. In its original Portuguese form, Feijoada was made with a combination of pork cuts and beans, typically black beans. The dish’s name comes from the Portuguese word feijão, meaning beans When the Portuguese
colonized Goa in the 16th century, they introduced their culinary customs, including the preparation of Feijoada.
The Amalgamation of Cultures through Cuisine
The key to Goan Feijoada’s distinctive character lies in its blend of Portuguese and Indian elements. The foundation of the stew remains the combination of beans and pork, but in Goa, kidney beans or black-eyed peas often replace the black beans used in the original Portuguese and Brazilian versions.
The dish’s central meat, Goan pork sausages (or chouriço), which is widely popular in the state, adds a uniquely tangy, spicy, and smokey flavor to the stew These sausages are different from the traditional Portuguese chouriço; this is because, the state’s humid climate, has led to the pickling of these sausages in vinegar and alcohol, before being stuffed into the traditional links that are commonly seen hanging outside a butcher's stall.
The addition of tamarind, a souring agent native to Africa but widely used in Indian cuisine, also sets Goan Feijoada apart. Tamarind is used to impart a
unique acidity that balances the richness of the meat and beans. The sweet, tangy pulp of the tamarind pairs harmoniously with the spiciness of Goan red chilies.
Uniqueness of the Dish
Another hallmark of Goan Feijoada is the incorporation of coconut milk, which adds a creamy richness that helps temper the dish's heat. The coconut’s natural sweetness provides balance to the fiery chilies and the sharp tang of tamarind, giving the dish a comforting, velvety texture. This marriage of flavors spicy, tangy, rich, and savory—makes Goan Feijoada an unforgettable dish.
Goan Feijoada is traditionally served with steamed rice, but some prefer it with Goan pao (bread), a soft, pillowy bread available throughout the state. Pao’s mild flavor and spongy texture soak up the rich gravy of the stew, making it the perfect accompaniment. While rice is often the preferred choice, the dish's versatility means that it can also be enjoyed with sannas, the sweet, steamed rice cakes typical of Goan cuisine.
A Multicultural State
Though Goan Feijoada’s roots can be traced back to Portugal, it is in Goa that the dish truly evolved, blending Portuguese culinary influence with the bold flavors of Indian spices, making it a perfect reflection of Goa’s multicultural history. Goa was under Portuguese rule for over 400 years, and this long period of colonization led to the introduction of European ingredients and cooking techniques, which were then melded with the local flavors of India. The result is a rich culinary tradition that celebrates the marriage of two distinct food cultures.
The importance of Goan Feijoada in local cuisine cannot be overstated. It is not just a dish; it is a celebration of the state’s historical and cultural identity. Feijoada is a dish that brings people together, often served on special occasions and communal gatherings. Its rich, hearty nature makes it ideal for sharing, and it embodies the communal
spirit of Goan culture. The dish's
a s a reminder of the
e s e influence that shaped Goa’s c u l t u r a l landscape, and t o d a y i t i s a beloved comfort food throughout the state.
Goan Feijoada’s evolution mirrors the story of Goa i t s e l f a n intersection of cultures, spices, and histories. From its humble beginnings as a P o r t u g u e s e peasant meal to its current status as a beloved dish in Goan homes and restaurants,
Feijoada has undergone a transformation that reflects the region’s unique identity. Whether enjoyed with rice or pao, this dish continues to be a staple of Goan cuisine and a true testament to the blending of Portuguese and Indian culinary traditions.
Conclusion
Goan Feijoada is an exemplary dish that showcases the fusion of Portuguese colonial influence with local Goan and Indian flavors. Through the centuries, this dish has evolved, reflecting both Goa’s history and the ingenuity of its chefs. From the humble yet rich stew of beans and pork to its fullbodied, spicy version today, Goan Feijoada remains a timeless reminder of the cultural intersections that shape the cuisine of this vibrant state. Whether enjoyed in the heart of Goa or around the world, Goan Feijoada is a dish that truly tells the story of a region where culinary traditions blend seamlessly.
STREET FOOD ADVENTURES
ANASSORTMENTOFTHEMOSTTREASUREDFRIEDBHAJISINGOA
By Seeja Prabhu | Stock Images
Goa, with its breathtaking beaches and vibrant culture, is a food lover’s paradise, not just for its seafood, but for its unique array of street food offerings. While much of the global acclaim for Goan street food often revolves around popular dishes like ‘ros omelet’ and ‘cutlet pav,’ there is an unsung hero of Goan street food that deserves its spotlight: the fried bhajis. These crispy, golden fritters are a delightful
accompaniment to morning or afternoon tea and offer a hearty snack that locals swear by. Among the most cherished bhajis in Goa are ‘Mirchi Bhaji,’ ‘Kanda Bhaji,’ ‘Batata Bhaji,’ and ‘Samosas.’ Each of these fried delights, often paired with a warm pav (bread roll), offers a delicious snapshot of the Goan street food scene.
Mirchi Bhaji: A Fiery Indulgence
When talking about Goan fried bhajis, the ‘Mirchi
Bhaji’ is perhaps the most iconic. A beloved snack for its spicy kick, Mirchi Bhaji is made by dipping large green chilies in a gram flour batter and deepfrying them to perfection. The result is a crunchy exterior with a smoky, spicy flavor that is a true treat for those who enjoy bold, fiery flavors. The heat of the chilies is tempered by the crispy batter, which makes it a delightful combination of spicy, salty, and crunchy.
Mirchi bhaji is typically served hot with a side of chutney, either tamarind or coconut, to balance the heat. It's a common sight at roadside stalls, especially in the mornings, as locals enjoy it with a cup of steaming chai. The bhaji is also often paired with pav, a soft bread roll that complements the crispy heat of the fried chilies. While it’s not as universally popular as vada pav in other parts of India, the Mirchi Bhaji has found a special place in the hearts of Goans.
Kanda Bhaji: The Crispy Onion Fritters
Another favorite of Goan street food enthusiasts is the Kanda Bhaji. These crispy onion fritters are made by thinly slicing onions, mixing them with a spiced gram flour batter, and deep frying them until golden brown. The result is a crispy, crunchy, and slightly spicy snack that pairs beautifully with the ever-popular pav.
The appeal of Kanda Bhaji lies in its simplicity and texture. The onions caramelize slightly while frying, adding a sweetness that contrasts beautifully with
the sharp spices in the batter. It's the perfect snack to enjoy with a cup of tea, whether during a lazy afternoon or as an early morning treat. Like the Mirchi Bhaji, Kanda Bhaji is a staple on the streets of Goa and can be found at almost every local snack stall, especially during the monsoon season when the craving for hot, crispy snacks intensifies.
Batata Bhaji: The Potato Fritter
Batata Bhaji the humble potato fritter is yet another much-loved Goan snack. Simple yet satisfying, this bhaji is made by slicing potatoes into thin rounds or wedges, dipping them in a seasoned batter, and deep-frying until golden and crispy. The crispy potatoes are often sprinkled with a pinch of chaat masala or served with green chutney, making them a tasty treat to eat alongside a pav or even just by themselves.
Batata Bhaji is a comforting snack, with the soft interior of the fried potato contrasting beautifully with the crunchy outer batter. Its widespread popularity can be attributed to the fact that it’s both filling and accessible. Whether it’s a quick snack before heading out or a light bite after a long day, Batata Bhaji is always a welcome indulgence in Goa’s vibrant street food culture. Pair it with a hot cup of tea or coffee, and you have a snack that’s perfect for any time of day.
Vada Pav's Growing Popularity in Goa
While Goa’s fried bhaji scene is dominated by local favorites like Mirchi Bhaji, Kanda Bhaji, and Batata
Bhaji, the influence of other parts of India is also slowly creeping into the local food scene. One such dish is the iconic Vada Pav from Mumbai. Although it’s not as deeply rooted in Goan culinary traditions as some of the other bhajis, Vada Pav has gained significant popularity in recent years, particularly among the younger generation and visitors from across India.
The Vada Pav consists of a spicy, mashed potato fritter (vada) stuffed inside a pav (bread roll) and served with chutneys and fried green chilies. The introduction of Vada Pav into Goan street food culture marks a departure from the predominantly vegetarian and lightly spiced bhajis of the region. Its growing popularity reflects a shift towards more regional street foods being embraced in Goa, often with local twists. For instance, the Vada Pav in Goa may be served with a tangy tamarind chutney or seasoned with Goan spices, giving it a distinctive
regional touch.
Samosas: A Time-Honored Snack Although not strictly a bhaji, the samosa is another fried snack that has become an integral part of Goa's street food landscape. This deepfried pastry, filled with spiced potatoes, peas, and sometimes meat, has its origins in the Middle East but has been embraced by cultures all over India, including Goa. The Goan version of the samosa is similar to those found in other parts of India, yet it often carries an added local flair in the form of spices and flavorings unique to the region.
Samosas are commonly served with tamarind or mint chutney, which enhances the flavor of the crispy, golden pastry. Much like the Kanda Bhaji or Batata Bhaji, samosas are a favorite snack for tea time and are often sold alongside other fried bhajis at street stalls and local eateries. Their popularity has made them an essential part of Goa’s street food circuit, alongside the other bhajis mentioned.
The Evolution of Goan Street Food: From Traditional Bhajis to Modern Influences
In recent years, the Goan street food scene has seen an increasing number of fusion dishes and cross-regional influences, but fried bhajis continue to hold a special place in the heart of Goan street food.
Whether enjoyed with a pav, dipped in chutney, or washed down with a cup of tea, these fried bhajis represent the essence of Goan street food—an unpretentious yet flavorful experience. They offer a window into the soul of Goan food culture, where local ingredients and simple cooking methods combine to create unforgettable snacks that are enjoyed by all.
In conclusion, while Goan street food may be synonymous with seafood, the fried bhajis are every bit as iconic. As they continue to evolve, they remain a timeless and cherished part of Goa’s culinary identity, offering both locals and visitors a delicious taste of Goan street food culture.
THE WEDDING P A R A D I
By Rajesh Ghadge
COVER STORY
When you think of Goa, what comes to mind? Is it the golden sands kissed by rolling waves, the hypnotic sway of palm trees, or the timeless allure of its Portuguese-inspired architecture? Now, imagine all of that as the backdrop to your wedding day. Goa has rightfully earned its title as "The Wedding Paradise," offering couples a perfect mix of romance, adventure, and luxury.
A Venue for Every Vision
Whether you dream of exchanging vows with your toes in the sand or saying "I do" amidst the grandeur of a historic chapel, Goa has it all. For beach lovers, locations like Palolem, Vagator, and Ashwem offer pristine settings where the sea and sky conspire to make your day magical. If a heritage vibe is what you seek, Goa’s stunning churches, like the Basilica of Bom Jesus or the charming Reis Magos Fort, provide a timeless charm that resonates with history. And for those craving luxury, the state is home to world-class resorts like Taj Exotica, The Leela, and Alila Diwa, which offer everything from lavish ballrooms to manicured lawns.
A Unique Blend of Cultures
What sets Goa apart from other wedding destinations is its unique cultural fusion. The state's Portuguese heritage is still evident in its architecture, music, and cuisine, blending seamlessly with its Indian roots. This cultural richness provides an added layer of magic to weddings, allowing couples to craft ceremonies that are traditional yet unconventional. Imagine a mandap under the stars, surrounded by the soothing sound of waves, or a Christian ceremony in a century-old church followed by a festive Goan carnival-themed reception.
A Gastronomic Delight
Goa’s culinary diversity adds another feather to its cap. Whether your guests are fans of authentic Goan cuisine—think prawn balchao, bebinca, or vindaloo—or prefer international delicacies, the local chefs and caterers are skilled in curating menus that leave everyone impressed. For those looking to infuse their celebrations with Goan spirit, the locally brewed feni or a bespoke cocktail menu featuring tropical ingredients can add a refreshing twist.
Ease of Accessibility and Accommodation
Goa’s well-connected airport and extensive rail and road networks make it accessible for guests flying in from across the country and beyond. The
state also boasts a variety of accommodations to suit all budgets, from boutique homestays to luxury villas, ensuring that every guest feels comfortable and pampered.
Creating Unforgettable Experiences
A wedding in Goa is more than just a ceremony; it’s an experience. Imagine welcoming your guests with a sunset cruise along the Mandovi River or hosting pre-wedding festivities at a secluded beach shack with live Goan music. Couples often incorporate local elements like fire dancers, traditional Konkani music troupes, or even a grand entry on a decorated fishing boat to make their special day uniquely Goan.
Support from Local Experts
The thriving wedding industry in Goa is another reason it’s such a sought-after destination. From seasoned wedding planners who specialize in beachside ceremonies to local florists and decorators who know how to highlight Goa’s natural beauty, you’ll have a team of experts ensuring every detail is perfect.
A Honeymoon Haven
Why leave paradise when your wedding is over? Goa is an equally delightful honeymoon destination. Couples can transition seamlessly from their celebrations to exploring the state’s hidden gems, like butterfly beaches, spice plantations, or serene riverfronts. Whether you’re into adventure sports, heritage walks, or just lounging by the pool with a cocktail, Goa offers it all.
Getting married in Goa is a dream for many couples, and the peak season from November to February is often the top choice for its idyllic weather and lively atmosphere. However, while the season brings picture-perfect conditions, it also comes with its share of challenges. Understanding the pros and cons of tying the knot during this busy period can help you make an informed decision and ensure your special day is as magical as you imagine.
Pros and Cons of Getting Married During the Peak Season in Goa PROS
1. Perfect Weather
The peak season, from November to February, offers the most pleasant weather in Goa. The cool breeze and dry days create a comfortable atmosphere for outdoor weddings, whether on the beach or in open-air venues.
COVER STORY
2. Stunning Scenery
Goa is at its most picturesque during this time, with lush greenery, clear skies, and calm seas. These conditions are perfect for breathtaking wedding photos and romantic ceremonies.
3. Vibrant Atmosphere
Goa's peak season coincides with its busiest tourist period, meaning the state is buzzing with life, festivals, and cultural events. This adds an exciting vibe to wedding festivities, and guests can enjoy Goa's rich nightlife and seasonal activities.
4. Wide Range of Services:
The wedding industry is in full swing during the peak season, with top vendors, caterers, and planners at their best. Availability of seasonal flowers and exotic décor options is also higher.
CONS
1. Higher Costs
Peak season comes with peak prices. Venues, accommodations, and services are often significantly more expensive due to high demand, making it a costly affair for couples on a budget.
2. Booking Challenges
With Goa being a hotspot for weddings and tourism during this period, venues and vendors are booked months, if not years, in advance. This requires meticulous planning and quick decisions to secure your preferred choices.
3. Crowded Spaces
Goa sees an influx of tourists during the peak season, which can mean busier beaches, traffic congestion, and limited privacy for wedding celebrations, especially in popular areas.
4. Limited Guest Accommodation
Hotels and resorts fill up quickly, and finding suitable accommodations for all your guests can be a challenge This is especially tricky for large wedding parties or those requiring diverse lodging options.
5. Restricted Flexibility
With vendors catering to multiple events, flexibility in terms of timing, customization, or last-minute changes can be limited. You might need to compromise on smaller details to fit into tight schedules.
Getting married during Goa's peak season ensures a magical setting and perfect weather but comes with logistical and financial challenges. If you plan well in advance and prepare for higher costs, the rewards are worth it—a picture-perfect wedding in
one of India's most enchanting destinations. INPUTS FROM LEADING WEDDING PLANNERS IN GOA
Shruti Tiwari | Founder - VLW Global
Shruti Tiwari, the founder of VLW Global and a seasoned, award-winning wedding planner, explains how the majority of hosts choose ‘Saya dates’ for their weddings. Saya dates refer to specific dates that are considered particularly auspicious for certain wedding rituals or events. These dates are usually chosen based on the Hindu lunar calendar and are selected based on “muhurat” (auspicious timings), which vary according to astrological calculations, including the positions of planets and stars.
Ms. Shruti explains, “It can be season or off-season, but most Hindu weddings largely depend upon the auspicious dates.” However, Ms. Shruti also states that the weather conditions have not been favorable this year, leading to a massive decline in wedding inquiries. The major reason is the rise of global warming: “The heat wave and humid weather have been at their peak, and conditions have been unfavorable for weddings since April.”
According to Ms. Shruti, taking all factors into account, the most ideal time for a wedding in Goa, whether it be a Christian or Muslim wedding, stands to be from October until March.
Jonathan Pinto | Chief Operating Officer EventOperations at Buzz Events:
Jonathan Pinto, the chief operating officer for Buzz Events, shared with his years of experience that “While the peak season (November to February) tends to have a lot of weddings, it's essential to consider the pros and cons from a family's/clients' perspective.” Mr. Jonathan additionally added a similar viewpoint as Ms. Shruti, stating, “It also largely depends on the muharat, and many destination weddings in Goa tend to be scheduled during this peak season due to the same reason.”
While Mr. Jonathan agrees with the fact that the peak season brings in pleasant weather, making outdoor events and beach weddings a delight, he also suggests that hosts keep in mind that “Due to the high season and festivities that Goa typically offers, it ends up attracting a large number of tourists, which can therefore lead to crowded roads and noise pollution.”
Lastly, according to Mr. Jonathan, “Whether to say if it's an ideal time or not can be factored on several
elements such as weather, availability of vendors, venues, and overall budgets.” Hence, making an informed decision is the utmost practical way to go.
Mr. Anand Chatterjee has essential insights for hosts looking forward to planning their weddings within Goa. “Goa, during the peak season, transforms into a canvas of vibrant celebrations, offering an unparalleled charm for weddings. The balmy weather, festive spirit, and postcard-perfect backdrops of our beachside paradise truly create a magical setting, making it an ideal time for couples to exchange vows.”
While Mr. Anand agrees that the peak season draws in a lively crowd of visitors and leads to an elevation in the demand for services, he believes that these factors can be gracefully navigated with thoughtful planning. Moreover, Mr. Anand believes that “For Goans, celebrating amidst familiar surroundings, the experience is uplifted to a grand affair during this time, enriched by the festive aura. For those venturing to Goa for a destination wedding, the allure of the season enhances the uniqueness of the experience, leaving indelible memories for all.”
Furthermore, Mr. Anand highlights the allure of Planet Hollywood as the most ideal wedding destination in Goa. He states, “We pride ourselves on curating bespoke wedding experiences that harmonize with your vision while ensuring comfort and exclusivity for you and your guests. Our dedicated team is adept at offering solutions that bring together elegance and practicality, ensuring your celebration is as seamless as it is extraordinary.”
Elvina Miranda | Sales Manager - Fairfield by Marriott:
Ms. Elvina Miranda, the Sales Manager at Fairfield by Marriott, Benaulim, Goa, believes that the months starting from November until March, which fall under the peak season of tourism, are the preferred months for weddings primarily due to the favorable weather conditions. “At this point, the weather in Goa is at its best, wherein people can explore the outdoors, such as holding ceremonies by the beach. Although realistically, it is quite expensive, the destination is showcased at its best.” Ms. Elvina adds that although many weddings occur
during the monsoon season as well, which she believes has its charm, guests face restrictions when it comes to choosing venues. These mainly have to be indoor weddings. Moreover, there is the factor of Hindu weddings: “Hindu weddings happen at this time of year because of the Hindu calendar. So, right from mid-June or July, depending on the calendar year, until post-Diwali, it is not auspicious to have weddings in Hindu culture.”
Moreover, most Goan hotels generally experience Hindu destination weddings, although Christian destination weddings, which also happen on a large scale across Goa, generally occupy local halls and venues and are rarely seen holding their ceremonies in hotels, highlights Ms. Elvina. “Sometimes we do have weddings in the off or monsoon season, and I think the primary motive there is to be able to give a good experience to the guests within a budget.”
Finally, according to Ms. Elvina, it eventually boils down to the aesthetics and choices of the wedding party. “Goa, over the years, has transitioned into a year-round destination. Today, you see a lot of people in Goa in the monsoon as well, wholeheartedly enjoying the weather while exploring various monsoon activities, which is a whole different kind of tourism currently being promoted.”
Essentially, it’s not that weddings in the monsoons are bad; people can explore different avenues by using the weather conditions in their favor. It ultimately depends on personal perspectives and choices. “People can utilize monsoon weddings to explore rain dances, waterfalls, and more,” adds Ms. Elvina.
Lastly, Ms. Elvina concludes by saying, “In Goa, it also depends on the location where individuals choose to have their weddings. Most open halls or various hotels that need buggies for traversing can only be utilized during the non-monsoon months. Whereas hotels that are well-connected internally, and don't require people to step out, tend to be a hit among guests aiming for a monsoon wedding.”
Sanchita Banerjee Rodrigues | Manager - Public Relations and Marketing Communications at The Indian Hotels Company Limited (IHCL): Ms. Sanchita Banerjee Rodrigues, with multiple years of experience in the hotel industry, has given the most straightforward answer. “For couples who value natural beauty, impeccable weather, and the
electric energy of a destination alive with possibility, the answer is a resounding yes. While the price hikes and crowds might seem daunting, the rewards far outweigh the challenges. With thoughtful planning and a bit of resourcefulness, a peak-season wedding in Goa can transform into a once-in-a-lifetime experience one where love, laughter, and the spirit of Goa come together in perfect harmony.”
Additionally, the most essential point brought forth by Ms. Sanchita is one of the most essential advantages of a peak-season wedding, which is the unignorable energy in the atmosphere. “This is the time of year when Goa is alive with tourists, festivals, and celebrations, imbuing your wedding with a sense of grandeur and excitement. Guests arriving from out of town will find themselves surrounded by the vibrant charm of Goa, from its bustling markets to its lively beach bars and gourmet dining spots. For the couple, this festive atmosphere feels like an extension of the wedding itself,” elaborates Ms. Sanchita. Ms. Sanchita provided additional insights through Mr. Gaurav Miglani – Area Director, Taj North Goa Resorts. “Of course, paradise comes with a price tag. Peak season in Goa is notoriously expensive, with venue costs, accommodation rates, and even flights seeing a significant hike. It’s no surprise that the popularity of this time of year drives demand to its zenith, and for couples, this can mean stretching
the budget. However, the key to navigating this challenge lies in early planning. Booking your venue and accommodations well in advance not only ensures you secure your dream location but can also help you lock in more favorable rates. It’s also worth remembering that the quality of services during peak season often justifies the premium you ’ re paying for perfection in every detail.”
Furthermore, Ms. Sanchita highlights the magnetic nature of Taj Holiday Village Resort & Spa and Taj Fort Aguada Resort & Spa. For couples seeking a tranquil, secluded wedding experience, this might feel like a disadvantage. But with careful venue selection that is within the resorts, this challenge can easily be mitigated. “Opt for private beaches, boutique resorts, or tucked-away estates to create an intimate celebration away from the throngs of visitors. There is something for everyone at Taj Hotels.”
Conclusion
A wedding is one of life’s most cherished milestones, and Goa provides the perfect canvas to paint this special moment. Its mix of natural beauty, cultural depth, and unmatched hospitality creates an unforgettable celebration that you and your loved ones will treasure forever. Truly, there’s no place like Goa—a wedding paradise waiting to turn your dreams into reality.
INCREDIBLE KITCHEN
SAFFRON AND ALMOND KHEER WITH A MODERN TWIST
ByAditi Malhotra | Stock Images
Indulge in the luxurious flavors of saffron and almonds with this modern twist on traditional kheer. Made with almond milk, it's a lighter, dairy-free option that doesn't compromise on the rich, creamy texture.
INGREDIENTS
1 litre almond milk
1/4 cup basmati rice, soaked
2-3 tbsp sugar (adjust to taste)
10-12 almonds, slivered
A few strands of saffron, soaked in warm water
1/4 tsp cardamom powder
Edible rose petals for garnish (optional)
Method
Simmer the Milk and Rice:
In a heavy-bottomed pot, bring almond milk to a gentle boil. Add the soaked rice and cook on low heat, stirring occasionally, until the rice is soft and the milk thickens.
Add Sweetener and Flavorings:
Stir in the sugar, saffron, and cardamom powder, and cook for another 5 minutes. Add slivered almonds and mix well.
Garnish and Serve:
Serve warm or chilled, garnished with rose petals and extra almonds.
INCREDIBLE KITCHEN
PUMPKIN AND COCONUT CURRY
ByAditi Malhotra | Stock Images
Bring some seasonal warmth to your table with this creamy pumpkin and coconut curry, a comforting dish perfect for cozy gatherings. The natural sweetness of pumpkin pairs beautifully with the richness of coconut milk, while aromatic spices add a festive flair.
INGREDIENTS
500g pumpkin, cubed
1 can coconut milk
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp grated ginger
1-2 tsp curry powder
Salt and pepper to taste
Fresh cilantro for garnish
Method
Sauté the Onion and Spices:
In a large pan, heat some oil over medium heat. Add the onion, garlic, and ginger, cooking until softened and fragrant.
Add Pumpkin and Coconut Milk:
Stir in the curry powder and add the pumpkin cubes. Pour in the coconut milk and simmer for 20-25 minutes until the pumpkin is tender.
Season and Serve:
Adjust seasoning with salt and pepper. Garnish with fresh cilantro and serve with warm rice or flatbread
FEATURE THE RISE FALL AND OF HOME CHEFS
By Armaan Malhotra | Stock Images
During the COVID-19 pandemic, as restaurants shut down and people stayed indoors, a new trend emerged: the rise of home chefs. Armed with culinary skills, passion, and sometimes just a smartphone, these individuals turned their kitchens into micro-businesses, offering freshly cooked, personalized meals to their communities. While the initial boom created a thriving home-chef ecosystem, the trend has evolved as restrictions eased. Here’s a closer look at how the journey of home chefs has shifted from pandemic necessity to post-pandemic reality.
The Pandemic Boom: Home Chefs Take Center Stage
When lockdowns began, people craved home-style food that was safe, comforting, and often a refreshing change from their own cooking. Home chefs stepped in to meet this demand, offering everything from daily meals to exotic cuisines, fusion dishes, and customized orders. Platforms like WhatsApp, Instagram, and local delivery apps became essential tools for these chefs, helping them reach customers without the need for a physical restaurant. Some of the reasons for the boom included
Safe Food Preparation: Customers trusted home-cooked food over restaurant fare, knowing that home chefs could maintain cleanliness and hygiene.
Comfort Foods with
a Personal
Touch:
From regional specialties to custom-made dietary options, home chefs could cater to specific tastes and dietary needs.
Flexible and Affordable Options: Compared to restaurants, home chefs often provided meals at competitive prices, making them an affordable option during challenging times.
Post-Pandemic Shift: A More Competitive Landscape
As life slowly returned to normal and restaurants reopened, the demand for home-cooked delivery
saw a decline. However, while some home chefs scaled back, others found ways to adapt and thrive in the new environment.
Niche Offerings: Many home chefs have shifted to offering niche items, like regional specialties, festival treats, or unique cuisines, carving out a distinct identity in a crowded market.
Focus on Quality and Branding: Realizing the importance of consistent quality and branding, some home chefs have invested in professional packaging, improved online presence, and delivery partnerships to compete with restaurants.
Customized Experiences: To maintain their loyal customer base, home chefs are offering personalized experiences, like custom meal plans, diet-friendly dishes, and gourmet home dining.
Challenges Faced by Home Chefs Today
While the market is still open for home chefs, the post-pandemic landscape has brought its own challenges:
Regulatory Hurdles: In many cities, home chefs are now required to meet food safety regulations and licensing requirements, which were relaxed during the pandemic.
Increased Competition: As the food delivery market grows, home chefs must compete not only with established restaurants but also with cloud kitchens and meal subscription services.
High Customer Expectations: With the boom in
home chefs, customers now expect a high level of quality, consistent taste, and timely delivery Meeting these demands, particularly as a solo chef, can be challenging.
The Future of Home Chefs: What Lies Ahead?
The home chef industry may have started as a pandemic response, but it’s evolving into a respected segment within the larger food and hospitality landscape.
Here’s what the future may hold Collaboration with Restaurants and Cloud Kitchens: Some home chefs are collaborating with cloud kitchens or renting commercial kitchen spaces to scale production and meet regulatory standards.
Community-Centric Models: Home chefs can create community-driven dining experiences, offering food pop-ups, meal sharing, or chefcurated events that keep the personal touch alive.
Online Marketplaces for Home Chefs: With the rise of food-focused online platforms, home chefs can reach a larger audience through apps that specialize in connecting customers with homebased culinary experiences.
Focus on Healthy and Custom Diets: The demand for health-conscious and diet-specific meals continues to rise, and home chefs can specialize in creating meals that cater to specific dietary needs, like keto, gluten-free, or vegan options.
LUXURY DINING
In the Era of Minimalism
By Seeja Prabhu | Stock Images
Luxury dining, although a celebrated concept worldwide, is a fairly recent phenomenon in Goa. The coastal paradise, known for its relaxed vibe, vibrant culture, and rich culinary heritage, has only seen a surge of luxury dining establishments in the past few years. As a new wave of discerning diners seeks elevated culinary experiences, Goa has responded with restaurants offering exceptional service, exquisite presentations, and exclusivity rarely found in the region. However, alongside the rise of luxury dining, another trend has quietly taken hold: the age of minimalism.
Minimalism, a movement that originated in art and design, has become a defining feature in modern luxury dining. It’s not about removing luxury or quality; instead, it’s about paring down to the essentials, stripping away excess, and focusing on
what truly matters—the purity of the ingredients, the artistry of the preparation, and the simplicity of the dining experience. In Goa, this minimalist approach reshapes fine dining, offering a new way to enjoy luxury without the overwhelming opulence that often defines it.
The Minimalist Approach to Luxury Dining
Minimalism in luxury dining reflects a shift in what today’s discerning guests value. Gone are the days when luxury dining was synonymous with excessive grandeur, extravagant décor, and overwhelming portions. Instead, the focus has turned toward refined sophistication, where the elegance lies in simplicity. Restaurants now prioritize clean lines, soft lighting, and understated elegance, creating an environment that complements, rather than competes with, the food itself.
This minimalist philosophy is reflected not only in the design of the dining space but also in the food. Fine dining today often focuses on fewer, higher-quality ingredients that are allowed to shine in their natural form. Chefs are increasingly moving away from overly complex dishes that rely on heavy garnishes or intricate techniques. Instead, they’re showcasing the purity of the ingredients—local, sustainable, and organic.
In Goa, this approach is particularly evident in restaurants that emphasize fresh seafood, locally sourced produce, and traditional Goan spices. These dishes, which are simple yet bursting with flavor, demonstrate how minimalism in fine dining
doesn’t mean sacrificing indulgence or creativity—it’s about elevating the ingredients and letting them speak for themselves.
A Focus on Authenticity and Local Flavors
As Goa becomes a more prominent destination for luxury dining, chefs are increasingly tapping into the region’s culinary heritage, incorporating local flavors and ingredients into their menus. Goa’s coastal location offers an abundance of fresh seafood, exotic fruits, and fragrant spices, all of which provide the perfect canvas for minimalist dining. At luxury dining establishments, this focus on local, seasonal ingredients results in dishes that are both refined and rooted in the region’s culinary traditions. For instance, seafood is often prepared simply, with just a touch of local spices or a delicate herb infusion to enhance its flavor. The result is a dish that feels both elevated and deeply connected to the region’s rich culinary roots. This celebration of simplicity and authenticity aligns with the global shift toward sustainable, farm-to-table dining, where the emphasis is on quality over quantity.
Restaurants in Goa are embracing this trend by highlighting the best of what the region has to offer. From delicate prawn curries with fresh coconut milk to grilled fish seasoned with native spices, these dishes emphasize the importance of working with what nature provides, rather than overcomplicating the process. The minimalist approach allows these local ingredients to shine, creating an experience that is both luxurious and grounded in the authenticity of Goa. Personalization and Bespoke Dining
While minimalism in luxury dining emphasizes simplicity, it doesn’t shy away from personalization. One of the hallmarks of modern luxury dining is the ability to cater to individual preferences and offer bespoke experiences. In Goa, where visitors come from all over the world, this means offering customized tasting menus, wine pairings, and
private dining options that reflect the guests’ desires and dietary preferences. Rather than overwhelming guests with an extensive menu or lavish décor, the emphasis is on creating a highly tailored experience that feels intimate and special. Whether it’s a private dinner overlooking the Arabian Sea, a wine pairing that complements each course, or a chef’s table experience where guests can engage with the culinary team, the goal is to make each dining experience unique and memorable.
The Role of Technology in Modern Luxury Dining
While minimalist luxury dining emphasizes simplicity and elegance, technology plays a subtle yet significant role in enhancing the overall experience. In Goa, where technology is increasingly integrated into the hospitality sector, luxury dining establishments are using innovative solutions to streamline service, improve sustainability, and elevate the guest experience. Technology is also helping luxury dining establishments in Goa embrace sustainability by reducing waste and optimizing resources. For instance, some restaurants now use digital systems to track ingredient sourcing, ensuring that only the freshest, most sustainable options are used in their dishes. These technological advancements align with the minimalist philosophy by eliminating excess
and focusing on what truly matters—delivering an exceptional dining experience with the utmost respect for the environment.
The Future of Luxury Dining in Goa
As Goa’s fine dining scene continues to evolve, the fusion of minimalism and luxury dining is poised to shape the future of the region’s hospitality landscape. The minimalist approach to luxury dining is redefining what it means to indulge in a fine dining experience, offering an elegant, intimate, and authentic alternative to the opulent, extravagant experiences of the past.
With a focus on simplicity, quality, personalization, and sustainability, luxury dining in Goa is becoming a more refined, thoughtful experience. Whether it’s savoring a perfectly grilled fish with a glass of wine or enjoying a bespoke tasting menu crafted from local ingredients. As the region continues to attract a global clientele, the minimalist approach to luxury dining is sure to remain at the forefront of the industry.
In this new era of luxury dining, it’s clear that less truly is more. By embracing minimalism, Goa’s fine dining establishments are crafting experiences that are not only visually stunning and delicious but also deeply connected to the region’s rich heritage and sustainable future.
CRAFTING COCKTAILS WITH INDIAN SPICES
A Journey Through Tradition and Innovation
ByAditi Malhotra | Stock Images
Cocktails, once defined by classic recipes and strict ingredients, have evolved significantly, embracing flavors and techniques from around the world. One of the most exciting trends in the cocktail scene today is the infusion of Indian spices. From the warmth of cinnamon to the boldness of cloves, these spices add depth and complexity, transforming traditional cocktails into a multisensory experience. This innovative use of spices in cocktails, while gaining global popularity now, has roots that reach back centuries.
A Brief History: Spices in Spirits and Cocktails
The use of spices in beverages is not a recent trend. In ancient India, Ayurveda recommended infusions of spices in tonics and drinks for their health benefits Spices like cardamom, turmeric, and cloves were steeped in hot water or milk to aid digestion, enhance immunity, and provide warmth during cooler months. These concoctions, though not alcoholic, were a form of herbal “cocktail” designed to invigorate both the mind and body. As trade routes opened, Indian spices began to influence the world of spirits. The British, stationed in India during the colonial period, were introduced to local spices and incorporated them into their
drinks, notably gin. In fact, many popular gins of today echo these Indian flavors with botanicals like cardamom and black pepper, capturing the essence of that era.
Today’s mixologists are building on this historical connection, using Indian spices to give classic cocktails a modern twist. Here’s a look at some popular spiced cocktails, each offering a unique fusion of traditional flavors with modern mixology.
Signature Indian-Spiced Cocktails
Cardamom Negroni
The Negroni, a classic Italian cocktail made with gin, vermouth, and Campari, is a perfect base for spice infusion. Cardamom, known for its warm and slightly citrusy notes, brings a whole new level of complexity to this cocktail.
How to Make It: Crush
a few cardamom pods and add them to the gin, allowing it to infuse for a few hours. Then, mix with equal parts vermouth and Campari. Stir well and serve over ice with an orange twist. The cardamom pairs beautifully with the bitter notes of Campari, creating a bold yet balanced drink.
Chai Old Fashioned
Inspired by the Indian masala chai, this version of
COCKTAILS AND CUISINE WITH ADITI
the Old Fashioned uses the rich, warm spices found in chai to add a unique depth to the classic whiskey cocktail.
How to Make It: Muddle a sugar cube with a few drops of chai concentrate (made with black tea, cinnamon, cloves, and ginger) in an Old Fashioned glass. Add ice, pour in your favorite whiskey, and stir. Garnish with a cinnamon stick or star anise. The spices blend harmoniously with the whiskey, creating a cocktail that’s both warming and comforting.
Turmeric Mule
Turmeric, revered for its anti-inflammatory properties, adds a vibrant color and earthy undertone to the Moscow Mule. This twist on the classic mule uses turmeric to create a golden, health-inspired cocktail.
How to Make It: Add a teaspoon of turmeric powder or fresh turmeric juice to vodka, along with fresh lime juice and ginger beer. Serve in a copper mug with a sprig of mint. The earthy notes of turmeric and the zing from ginger beer create a refreshing drink with a unique, healthful twist.
Saffron Gin & Tonic
Saffron, one of the most luxurious and aromatic spices, adds both flavor and an enticing golden hue to the ever-popular gin and tonic.
How to Make It: Infuse gin with a few strands of saffron for a couple of hours, then mix with tonic water over ice. Garnish with a lemon wedge and a rosemary sprig for an aromatic finish. The subtle floral notes of saffron meld beautifully with gin’s botanicals, creating a refined, visually stunning drink.
Cumin-Infused Margarita
Cumin, often associated with savory dishes, can add a surprisingly smoky depth to cocktails. A cumin-infused margarita is an adventurous twist that complements the tang of lime and the kick of tequila.
How to Make It: Rim your glass with salt and a dash of ground cumin. Shake tequila, lime juice, and a splash of cumin-infused syrup with ice. Strain into the glass, and garnish with a lime wedge. The cumin offers an earthy, slightly smoky flavor that balances the acidity of lime, giving this margarita a spicy, savory touch.
Why Indian Spices? The Health and Flavor Benefits
Beyond flavor, Indian spices bring health benefits that align with the growing trend of healthconscious cocktails. Turmeric is known for its antiinflammatory and antioxidant properties, ginger aids digestion, and cardamom is believed to support respiratory health. By adding these spices to cocktails, mixologists are blending pleasure with wellness, appealing to modern consumers who value both taste and health.
Spiced Cocktails at Home
Creating spiced cocktails at home can be as simple as experimenting with what’s already in your pantry. Start with whole spices, as they offer more intense flavors and aromas. For best results, gently crush or muddle the spices to release their oils before infusing them in spirits or syrups. From turmericinfused gins to cinnamon-spiked rum, the possibilities are endless.
UNSTOPPABLE ASCENT
Ajay Singh’s Path to Brilliance Through Consistent Effort
By Seeja Prabhu
Ajay Singh’s journey has been one of steady growth and worthwhile success. Though not without its struggles, it is his sheer resilience and determination that have solidified his place as a noteworthy figure in Goa’s hospitality industry. However, like many, Mr Singh did not initially set out to join this field.
Hailing from the quaint city of Varanasi, Uttar Pradesh, Mr Singh first followed his father’s guidance and prepared for medical entrance exams, unaware of the world of hospitality. However, after a conversation with his elder brother about the growing scope of the sector, Mr Singh was persuaded to explore this path. He then pursued a Hotel Management degree from IHM Mumbai (Dadar Catering College), graduating in 2002.
Initially specializing in Food and Beverage (F&B) services, Mr Singh’s early career revolved around this field in hospitality Working at notable properties such as Taj Krishna, Hyderabad, where he spent three years as an F&B Associate. Mr Singh then decided to broaden his knowledge base by pursuing an MBA from Dr APJ Abdul Kalam Technical University (formerly UP Technical University), one of the largest technical universities
in India. He specialized in Sales & Marketing and HR Management, further complementing his education with a SAP course.
With the retail sector gaining momentum in India, Mr Singh ventured into this field, joining Daily Bread Gourmet Foods (I) Pvt Ltd in Bangalore as an Area Sales Manager. However, in 2009, the recession hit the retail industry hard, prompting Mr Singh’s return to his roots in hospitality, a field where he had already established a reputation.
Mr Singh’s first major role in the hospitality industry was as the Food and Beverage Manager at Hotel Fidalgo, Panaji, Goa. This move turned out to be a pivotal step in his career. Since then, Mr Singh has spent over 14 years in the hospitality industry of Goa, with his current position being the General Manager of The Fern Kesarval Hotel & Spa, Verna, Goa. Under his leadership, the property has flourished, with significant growth and expansion that has transformed it into one of the finest destinations in Goa.
According to Mr Singh, he is highly fortunate for this role, “We are performing exceptionally well in terms of revenue management and budgeting, while also keeping attrition rates under control. This is how we
hope to move forward and continue making positive contributions at the macro-economic level.” The Fern Kesarval Hotel & Spa is known for its small yet focused and highly productive team, as evidenced by the exceptional results they achieve.
The Fern Hotels & Resorts rebranded the Kesarval Garden Retreat in 2019. Before this, the property faced several challenges, notably a lack of awareness. While Kesarval Gardens was known as a wedding venue, many needed to be made aware of the hotel and its amenities. When Mr Singh joined, the property began to thrive. Under his guidance, The Fern Kesarval Hotel & Spa has emerged as a leading hotel in the region.
Mr Singh explains that the hotel relies heavily on "word of mouth" publicity, focusing on market penetration and targeting volumes to ensure that guests are consistently delighted by their experience. This strategy has built a strong foundation of customer loyalty, with 90% of guests being repeat visitors, both from the corporate and leisure sectors.
Additionally, Mr Singh points out the strategic advantage of the hotel’s location. “We are uniquely positioned as the only hotel of this standard so close to Goa Dabolim International Airport, just a 15minute drive away. The hotel’s proximity to major cities makes it the ideal venue for MICE activities,” he says. The property’s prime location has helped attract guests from nearby cities, and it also serves as a stopover for transit customers who enjoy a quick bite or a lavish meal.
As General Manager, Mr Singh has ambitious plans for the property. He is confident in the potential of The Fern Kesarval Hotel & Spa, and in his tenure, he intends to maximize its growth. “There’s a lot to be done here. We are focused on steady growth and taking one step at a time,” he says. Future developments will include more rooms and larger banquet facilities The property offers guests the opportunity to enjoy leisure activities, explore Goan beaches, or visit the Kesarval Springs right behind the hotel, all thanks to its prime location.
When asked about his plans for the next five years, Mr Singh is pragmatic but optimistic. “The hotel industry is highly dynamic, requiring professionals to stay updated with trends and continuously innovate. While I can’t predict the future, I firmly believe in my work ethic, and I aim to grow by giving my best. My goal is to see myself in a leadership role, perhaps as Vice President of a large hotel chain, managing multiple properties. The rest is up to each individual. Everyone must give their best.”
Mr Singh places a high value on stability, but he clarifies that it should not be confused with comfort.
“Once you achieve stability, it gives people the chance to recognize you and your work, developing an identity for yourself. If people know you and your work, they will trust you, knowing that you have been in the profession for a long time and that you know your way around.”
Additionally, Mr Singh offers crucial advice for those in the hospitality industry. He emphasizes that organizational goals and personal goals must align. "If the organizational goals are achieved, your personal goals should be accomplished too. If not, you risk neglecting one over the other. This strategy is key to success in the hotel industry," he says.
Ajay Singh is a seasoned hospitality professional, and his journey at The Fern Kesarval Hotel & Spa is a testament to his dedication and work ethic. The property has experienced impressive growth since he arrived in 2021. With his relentless spirit and strong principles, Goa is sure to witness even greater success from Mr Singh.
THE BENEFITS OF FERMENTED FOODS
Why Your Gut Needs These Probiotics
By Sunil Malhotra | Stock Images
In recent years, fermented foods have taken center stage in the health world. From kombucha to kimchi, these tangy treats are packed with probiotics that help maintain a healthy gut. But there’s more to fermentation than meets the eye this age-old preservation method also enhances the nutritional value of foods, supporting digestion, immunity, and overall wellbeing.
WhatareFermentedFoods?
Fermented foods are foods and beverages that have undergone a process called lactofermentation, where natural bacteria feed on the sugar and starch in the food, creating lactic acid. Thisnotonlypreservesthefoodbutalsopromotes the growth of beneficial bacteria known as probiotics. Examples include yogurt, sauerkraut, kefir,kimchi,miso,andtraditionalIndianpickles. HealthBenefitsofFermentedFoods
GutHealthandDigestion:
Probioticsfoundinfermentedfoodshelpmaintain abalancedgutmicrobiome,whichisessentialfor smooth digestion and nutrient absorption. They also reduce bloating, gas, and constipation, creatingahealthierdigestiveenvironment. BoostingImmunity:
Alargepartofourimmunesystemislocatedinthe
FOOD & HEALTH
gut. By promoting a healthy gut microbiome, fermented foods strengthen the immune response, making it easier for the body to fight infections.
EnhancedNutrientAbsorption: The fermentation process breaks down compounds in food that can inhibit nutrient absorption, such as phytic acid in grains and legumes.As a result, nutrients like iron, zinc, and calcium are absorbed more effectively by the body.
ImprovedMentalHealth:
Research suggests a strong link between gut health and mental well-being, known as the gutbrain axis. Probiotics from fermented foods may positively impact mood and reduce anxiety and depression symptoms by supporting a balanced
microbiome.
How to Incorporate Fermented Foods into YourDiet
Start Small: If you’re new to fermented foods, introduce them gradually Start with a small servingofyogurt,sauerkraut,orkombuchadaily
Choose Unpasteurized Options: For maximum probiotic benefit, choose unpasteurized and livecultured versions, as pasteurization can kill beneficialbacteria.
Get Creative: Add kimchi to stir-fries, miso to soups, or sauerkraut as a salad topping for extra flavorandhealthbenefits.
Incorporating fermented foods into your diet is a delicious way to support your gut, immune system, and overall health. So, embrace these tangyflavorsandletyourgutthankyouforit
PLANT-BASED
P R O T E I N S
A Guide to Meeting Your Nutritional Needs
By Sunil Malhotra | Stock Images
Introduction: With the rise in plant-based diets, manyareturningtoalternativeproteinsourcesto meet their daily nutritional requirements. From lentilstoquinoaandtempeh,plant-basedproteins are not only versatile but packed with essential nutrients that benefit the body Here’s a guide to help you understand the best plant-based proteins, their benefits, and how to incorporate themintoabalanceddiet.
WhyPlant-BasedProteins?
Plant-based proteins are an excellent choice for those looking to reduce meat consumption, improve digestion, and support sustainable food practices. They are typically lower in saturated fats, contain no cholesterol, and are rich in fiber, antioxidants,andessentialvitaminsandminerals.
TopPlant-BasedProteinSources
Lentils:
Lentils are a powerhouse of protein, fiber, and iron. With around 18 grams of protein per cup, they’re a hearty addition to salads, stews, and curries.
Quinoa:
Often considered a “complete protein,” quinoa containsallnineessentialaminoacids.Withabout 8gramsofproteinpercup,quinoaisanexcellent baseforsalads,bowls,andasasubstituteforrice.
Chickpeas:
Theselegumesarepackedwithprotein,fiber,and essential minerals like magnesium and potassium. Roasted chickpeas make a tasty snack,whilehummusisaversatiledipthatcanbe enjoyedwithvegetablesorpita.
TempehandTofu:
Made from soybeans, both tempeh and tofu are highinproteinandessentialaminoacids.They’re ideal for stir-fries, curries, and sandwiches and offeraround15-20gramsofproteinperserving.
HempSeedsandChiaSeeds:
Thesetinyseedspackabigproteinpunch.Hemp seeds contain about 9 grams of protein per 3 tablespoons and are rich in omega-3s. Chia seeds,whilelowerinprotein,arehighinfiberand antioxidants, making them a great addition to smoothiesandovernightoats.
BalancingAminoAcidsinPlantProteins
While many plant-based proteins contain essential amino acids, they may lack one or two, unlike animal proteins. To ensure a complete proteinintake,trycombiningdifferentsources.For example:
Pair beans with rice for a complete amino acid profile.
Addnutsorseedstolegumesorwholegrainsfor
FOOD & HEALTH
balancedproteincontent.
BenefitsofPlant-BasedProteins
SupportsHeartHealth:
Plant-based proteins are typically lower in saturatedfatsandfreeofcholesterol,reducingthe risk of heart disease. They also contain fiber, whichhelpslowerbloodcholesterollevels.
AidsWeightManagement:
High in fiber and nutrient-dense, plant-based proteins keep you full for longer, which helps prevent overeating and supports weight managementgoals.
EnvironmentallyFriendly:
Plant-based proteins require fewer natural resources, such as water and land, and produce lower greenhouse gas emissions compared to animalprotein,makingthemasustainablechoice.
Switching to plant-based proteins doesn’t mean compromising on nutrition. By diversifying your protein sources, you can enjoy a balanced, flavorful, and nutritious diet that meets all your protein needs while supporting your overall health.
THE ESSENTIALITY OF SUSTAINABILITY IN
GOA’S BLOOMING ALCOHOL INDUSTRY
By Seeja Prabhu | Stock Images
As both tourists and residents in Goa can attest, the alcohol industry is one of the state's most significant sectors. With a steadily increasing number of distilleries, competition within Goa's alco-bev market is intensifying, resulting in unmatched levels of innovation. Several local brands have gained international recognition, winning global awards that underscore the efficiency and excellence of Goa's alcohol industry
However, with success comes responsibility As more businesses enter the sector, hoping to replicatetheachievementsofestablishedplayers, challenges inevitably arise. Goa, being relatively smallinlandareacomparedtootherIndianstates, has witnessed the rise of over 92 licensed distilleries. This expansion has contributed to the productionoffactory-basedwaste,especiallyina state like Goa, which is renowned for its pristine naturalenvironment.
Given the prominence of the alco-bev industry in Goa’s economy, it becomes crucial to address sustainability and environmental concerns associated with alcohol production. The Ministry of Environment, Forest and Climate Change recognizes most distilleries as “Red industries,” classifying them as heavily polluting Many distilleries operate without sufficient regard for their environmental impact, creating waste that canjeopardizethesurroundingarea. To address these challenges, alcohol manufacturing units across Goa must adopt sustainable practices that align with environmentalresponsibility.Theseeffortswillnot only help preserve the state’s natural beauty but also ensure that Goa’s reputation as a coastal
paradise is maintained for future generations. Hereareafewstrategiesthatcanbeimplemented to improve the sustainability of Goa’s alcohol industry:
AdequateWaterManagement
One of the most pressing issues for distilleries is water usage. Alcohol production involves the creationoflargequantitiesofwastewater,muchof which is often discarded without adequate treatment,leadingtowaterpollution.GivenGoa's status as a coastal region, the preservation of its water resources should be a priority for all industriesoperatingwithinthestate.
Distilleries must adopt better water management practices to reduce their impact on local water bodies.Byrepurposingandrecyclingwastewater through energy-efficient methods, distilleries can significantly lower their environmental footprint. Techniques such as using advanced filtration systems or establishing treatment plants for wastewater can mitigate the harmful effects that manufacturingby-productshaveonwaterquality Implementing these processes will help preserve the pristine coastal ecosystems and maintain the integrityofGoa’snaturalwatersources.
Incorporating
SustainabilityintoPackaging
Packaging plays a pivotal role in the environmental footprint of alcohol production. According to a 2012 study by the Beverage Industry Environmental Roundtable (BIER), the glassbottlescommonlyusedinalcoholpackaging contribute to about 20% of the carbon footprint of the final product. While glass is often preferred due to its aesthetic appeal and functionality, its environmentalimpactissignificant.
Local Goan brands can take inspiration from
international distilleries, which have already begunredesigningtheirpackagingtoreducetheir carbon footprint. For instance, some companies have adopted bottles made from recycled glass, which significantly lowers energy consumption and reduces carbon emissions. Additionally, opting for alternatives to glass, such as porcelain orbiodegradablematerials,cansetGoanbrands apart in the market. These innovative packaging solutions not only reduce the environmental
burden but also give the products a unique and premiumidentity
RelyingonLocallySourcedIngredients
Goa has a rich tradition of producing indigenous liquors, such as Kaju Feni, which rely on locally sourcedingredients.However,asthedemandfor premium alcoholic beverages rises, some distilleriesareresortingtooutsourcingingredients from distant regions, incurring transportation costs and increasing their carbon footprint. This
practice undermines the ecological benefits of sourcing locally and can contribute to unnecessaryemissions.
To ensure sustainability, distilleries should prioritize sourcing ingredients from within Goa itself. By focusing on local produce, manufacturers can reduce transportation costs andlowertheiroverallcarbonfootprint.Moreover, relyingonlocallysourcedingredientssupportsthe local agricultural community, creating a positive economicimpactwithintheregion. Locally sourced ingredients also resonate with consumers who are increasingly seeking authentic and regionally inspired products. For example, ingredients unique to Goa, such as cashew apples for Feni, offer a distinct identity to the product and enhance its appeal to both domesticandinternationalmarkets.
BeingVocalAboutSustainableGoals
As sustainability becomes an increasingly important factor for consumers, alcohol brands must embrace transparency regarding their environmental practices. Brands that openly communicate their sustainability goals—whether it’s reducing carbon emissions, adopting ecofriendly packaging, or supporting local agriculture create a positive image among consumers.
Consumers today are more conscientious about theirpurchasingdecisionsandoftenpreferbrands
that align with their values. By showcasing their commitment to sustainability, distilleries not only attractenvironmentallyawarecustomersbutalso setaprecedentfortheindustry.Bydemonstrating that sustainability and profitability can go hand in hand,Goa’salcoholindustrycouldleadthewayin eco-consciousbusinesspractices. Furthermore, when distilleries openly promote their sustainable initiatives, they foster an industry-wide culture of responsibility Other manufacturers may be inspired to adopt similar practices, creating a collective movement toward greeneroperations.
Conclusion
In conclusion, the alcohol industry in Goa has grown into a major economic force, bringing international recognition to the state’s innovation and craftsmanship. However, as the industry continuestothrive,itisessentialtorecognizethe environmental challenges that accompany rapid growth. By implementing sustainable practices Goa’s distilleries can reduce their environmental impactwhilemaintainingtheircompetitiveedge. Moreover,sustainabilityshouldnotbeseenasan afterthought but as an integral part of business strategy For Goa’s alcohol industry to remain successful and respected, it must embrace sustainability as a core value, ensuring that it thrives in harmony with the region’s natural resources.
EXPLORING NORTH INDIA
Chapter 2: Lucknow – Discovering the City of Nawabs
ByAditi Malhotra | Stock Images
Lucknow, the capital of Uttar Pradesh, often evokes images of grand Nawabi architecture, livelybazaars,andtantalizingkebabs.Butbeyond the famed Bada Imambara and Rumi Darwaza lies an offbeat side of this city—a side filled with hidden stories, quiet beauty, and intriguing landmarks that many travelers miss. In this second chapter of exploring offbeat North India, we’llventureintoLucknow’slesser-knownnooks, where the city’s rich history and vibrant culture comealiveinunexpectedways.
LaMartinièreCollege:GothicGrandeurwitha Story
La Martinière College, with its striking Gothic architecture, feels more like a European castle than an Indian school. Founded by the French adventurerClaudeMartinin1845,thecollegeisa unique mix of European and Indo-Islamic architectural elements, featuring elaborate corridors, winding staircases, and intricate designsthatreflectafascinatingblendofcultures. The college also has its own stories of heroism: during the Revolt of 1857, students and staff
defended La Martinière against British troops, an episode immortalized on the walls of its halls. Today, guided tours are available for visitors, and exploring the school feels like stepping back in time.
Kaiserbagh Palace Ruins: Echoes of Royal Splendor
Once a splendid palace complex built by Nawab Wajid Ali Shah, Kaiserbagh Palace has been reducedtoruinsovertheyears.However,walking through its remains is a hauntingly beautiful experience.Youcanstillsensetheroyalgrandeur of what once was—a vast courtyard, delicate archways,andhintsofMughalandAwadhidesign that tell tales of Lucknow’s regal past The surrounding gardens are perfect for a quiet stroll, where you can appreciate the serenity of this historicalsitethatoncehostedgrandcelebrations oftheNawabiera.
Aminabad’s Vintage Book Market: A Literary TreasureHunt
Nestled within the bustling streets of Aminabad Bazaar is a paradise for book lovers. Away from
TRAVEL TALES
the main shops and crowds, theAminabad Book Market has vendors selling rare, old, and vintage books that you’d struggle to find elsewhere. It’s a t r u e t r e a s u r e h u n t f o r l i t e r a r y enthusiasts—secondhand novels, dusty history books, and even rare Urdu poetry collections. Many of these books have notes scribbled in the margins, revealing personal touches from past owners, making each book feel like a piece of someone’slife.
TheArt-FilledAlleysofOldLucknow
Lucknow is known for its exquisite art forms, and exploringthealleysoftheoldcityunveilsbeautiful street art. Local artists have taken to the walls of ChowkandAminabadtodepicttheculturalhistory of Lucknow. Murals portraying Kathak dancers, Awadhi musicians, and Nawabi scenes dot the narrow streets, creating a gallery of vibrant visuals.Thisuniqueartinitiativeaimstopreserve thetraditionalartsofLucknowwhilemakingthem accessibletoeveryone.Awalkthroughtheseartfilled alleys is a must for those wanting to experiencethecity’sculturalrenaissance.
TongaRidethroughHazratganj:ARideBackin Time
In Lucknow, modernity and tradition coexist harmoniously. One way to experience the charm ofold-worldLucknowisbytakingatonga(horse-
drawn carriage) ride around Hazratganj. As you trot along in the carriage, you’ll pass colonial buildings,heritageshops,andlocalstreetvendors selling colorful chikan kurtas It’s a leisurely, nostalgic experience that offers a unique perspectiveonthecity,capturingbothitscolonial pastanditsdynamicpresent.
While Lucknow’s more famous sites capture its grandeur, it’s these lesser-known places that reveal its soul Exploring the city’s offbeat spots—whether it’s a quiet ruin, a forgotten bookshop, or a colorful street mural—lets you experiencetherichnessofaLucknowthat’soften hiddenbeneaththesurface.
In this journey through Lucknow’s lesser-known corners,youencounteritsintricatehistory,vibrant culture, and resilient spirit, all of which make it a city that keeps surprising you, turn after turn. So, the next time you find yourself in Lucknow, go beyond the obvious. Take the road less traveled, and you’ll discover a city of stories waiting to be told, a city where the echoes of its Nawabi past harmonizewiththepulseofitspresent.
Andwiththat,welookforwardtothenextchapter of our offbeat North India series—where the journey to uncover India’s hidden gems will take usevendeeperintotheheartofthisdiverseland.
