GOAN SPIRITS IBIRAJ SAHA WHEN YOU OK FROM YOUR HEART, IT NEVER GOES WRONG KANUNGO HOSPITALITY DUSTRY WAS NOT ON MY ET LIST, BUT IT HAPPENED! ERN KADAMBA THE ECO NDLY BOUTIQUE HOTEL IN GOA ET READY FOR READY TO RINK COCKTAILS BY O’BE! AUGUST 2022 CHEF SPEAKS GM SPEAKS IN REVIEW FOCUSING ON CUSTOMER FEEDBACK IS GREATEST DIFFERENTIATOR STARTUP NOOK AAKASH GHADGE - RUNNING A LAUNDRY FOR GUITARS! V O L U M E 1 • I S S U E 7 Anand Chatterjee COVER STORY
28 42 32 TABLE OF CONTENT 12 EDITORIAL HILTON GOA RESORT CELEBRATES INDIA’S 75TH INDEPENDENCE DAY! 14 THE TEAM 16 INDUSTRY BUZZ 32 COVER STORY ANAND CHATTERJEE-FOCUSING ON CUSTOMER FEEDBACK IS GREATEST DIFFERENTIATOR 40 INCREDIBLE KITCHEN MODAK PURAN POLI 46 STARTUP NOOK AAKASH GHADGE - RUNNING A LAUNDRY FOR GUITARS! 46 50 COCKTAILS AND CUISINE WITH ADITI SOME TRADITIONAL SWEETS ENJOYED DURING GANESHA POOJA 16 PAGE 08 |FOOD&HOSPITALITY RAHUL KANUNGO - HOSPITALITY INDUSTRY WAS NOT ON MY BUCKET LIST, BUT IT HAPPENED! 54 GM SPEAKS MAFIA COCKTAIL A TAVERN WITH CHARACTER 28 TAVERNS OF GOA 42 GOAN FOODIES THE RASODA A GHEE LICIOUS FOOD HUB FOR VEG FOOD LOVERS AMIT DASH JOINS GOA MARRIOTT RESORT AND SPA AS EXECUTIVE CHEF.
SAVARI WATERFALL-WATERFA HUNTING IN GOA FERN KADAMBA THE ECO FRIENDLY BOUTIQUE HOTEL IN GOA PAGE 10 |FOOD&HOSPITALITY © All rights are Reserved. Reprinting, publishing whole or part without obtaining the express written permission of editor and publisher is strictly prohibited. All the images unless otherwise indicated are used for illustration purpose only. In case you feel that any image/s or content/s should not be there / needs due credits / having copyrights, you may please immediately inform the same to the editor/publisher in written format, the needful will be done in the following issue. To err is human. Although we take due care while publishing the magazine to ensure it is free of any mistakes, any omissions or errors are entirely unintentional. In case you find any erroneous photographs, language, missing credits or anything else published incorrectly, please feel free to bring it to our notice. We believe in publishing matters that catch our readers' attention and at the same time impart information. We hope all our readers appreciate the content and help us make this publication even better and more useful. Published & Owned by GOA PRISM DIGITAL MEDIA, and Published at FIIRE, Fatorda - Goa. 403602. India. Editor & Publisher: Rajesh Ghadge CHEF SHIBIRAJ SAHA - WHEN YOU COOK FROM YOUR HEART, IT NEVER GOES WRONG 60 CHEF SPEAKS 64 FOOD & HEALTH SUFFERING FROM DIABETES?? FOODS TO AVOID 76 IN REVIEW 88 TRAVEL TALES BENEFITS OF HAVING GREEN CHILLIES 72 GOAN SPIRITS GET READY FOR READY-TO-DRINK COCKTAILS BY O’BE! KAHVI CAFE & BISTRO THE CAFE WE HAD BEEN WAITING FOR! 18TH JUNE ROAD, PANJIM, GETS A NEW LANDMARK WITH CARAVELA CAFÉ & BISTRO! 54 60 72 92RIDING HIS WAY FOR 22 YEARS, MANOJ IS ANOTHER SUPERHERO YOU MUST KNOW ABOUT! 96 VOCAL FOR GOACAL CAKES BY CENTINA BAKED AND SERVED FRESH! 92 HOME CHEF OF THE MONTH
Cheers ☺
EDITORIAL
The festivities are in the air already. With Ganesh Chaturthi just around the corner, you can literally feel the festive spirit the moment you step out of the house. I have always been fascinated by this festival and I still remember when I witnessed the celebrations in Goa 6 years ago. I was very new and hardly knew anybody but yet I remember visiting a couple of houses for Ganesh Darshan One of the people who so lovingly invited me was a cab driver whose services I had used just a couple of times He not just invited me home, but also made me feel at home and part of the festivities as much as possible Then during visarjan, I visited another acquaintance’s house and from a feisty meal to lighting up lights, the evening arti, bursting crackers and finally the visarjan, everything was so mesmerizing The spirit reminded me of Diwali in the North Since that time, I grew fonder of the festival and every time I hear the distant dhol and crackers, I know Ganpati is leaving someone ’ s home and all set to arrive next year with even more pomp and show. Although I love the entire spirit of the festival, somehow the whole visarjan process does not go down too well with me. On multiple occasions, I have seen how the next day the idols are lying on the shores like ruins and that really makes me sad. I always urge people to use environment friendly idols and see them off responsibly so as to cause no harm to nature at large. So I hope & urge you would do the same, let’s keep our faiths and traditions alive but let's also be more cautious and responsible towards our environment. And if you are a foodie, my suggestion would be to go for a chocolate Ganesha and immerse it in milk. Enjoy the milkshake, make family and your neighbours happy too or even better would be to host a milkshake party for the underprivileged children Moving on, we are keeping up with the festive spirit in this issue of the magazine so don’t forget to check out our Ganpati special recipes and more about the foods that you should really enjoy around this time As much as we love these indulgences, we are also concerned about your health and our food and health section will guide you towards a healthy lifestyle Our people’s section is full of stories that always keep the spirit of life alive These real life heroes and their stories will surely leave you inspired and transpire your thoughts to always give your best. Check out our review section for some great hangout places that are perfect to satiate all your coffee and good food cravings. A fantastic weekend getaway option also awaits you. And a new drink is available on the shelves to keep your spirits high ;), but drink responsibly and take care of your health. Have a great festive time ahead!
ADITI MALHOTRA MANAGING EDITOR IT'S FESTIVAL TIME PAGE 12 |FOOD&HOSPITALITY
THETEAM Editor in Chief & Publisher Rajesh Ghadge rajesh@foodandhospitality org Managing Editor Aditi Malhotra aditi@foodandhospitality org Contributors Sunil Malhotra Jade Dsa Kevin Pinto Armaan Malhotra Design & Layouts Creative Concept Media creativeconcetmedia@gmail com Photography Intern Armaan Malhotra Content Editing Support Anita Athi EDITORIAL OFFICES 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) SUBSCRIPTIONS & ADVERTISEMENTS 501"B"Wing , 5th Floor, Sunteck Kanaka Corporate Park, Patto Plaza, Panaji,Goa 403001 +91 9823211925 | info@foodandhospitality org The Magazine is Published by GOA PRISM DIGITAL MEDIA Editor & Publisher Rajesh Ghadge, 501"B"Wing , 5th Floor, Sunteck Kanaka Corporate Park, Patto Plaza, Panaji,Goa 403001 RNI GOAENG/2020/00441 foodandhospitality.incrediblegoa.org PAGE 14 |FOOD&HOSPITALITY CONTACT US Cover Photo Credits PLANET HOLLYWOOD
PAGE 16 |FOOD&HOSPITALITY AMIT DASH JOINS GOA MARRIOTT RESORT AND SPA AS EXECUTIVE CHEF. INDUSTRY BUZZ
Amit Dash has been appointed as Executive Chef at Goa Marriott Resort and Spa. An accomplished chef with a high passion to create delectable recipes to please every palate, he brings his rich expertise to Goa Marriott Resort and Spa He will be responsible for planning, supervising, and managing the entire kitchen operations including procurement and maintenance of inventory levels for smooth functioning of all operations. An International Institute of Hotel Management (IIHM) Kolkata graduate, Amit has over 18 years of extensive culinary experience. He has worked his way through culinary discipline holding various positions across leading brands such as Taj Hotels by IHCL, ITC Hotels, Marriott International, and Atmosphere Hotels and Resorts., Maldives.
"In my new role as Executive Chef of India’s first Marriott property, Goa Marriott Resort and Spa, "I look forward to taking on the exciting challenge of introducing new concepts to Goa Marriott Resort and Spa Food Beverage outlets while ensuring the use of quality ingredients and procuring locally from Goa’s native agricultural tradition," said Chef Amit During his leisure time, Amit enjoys traveling to unusual places, trying local cuisine, and writing about his experiences.
The Digi Yatra Central Ecosystem implementation is one more step towards achieving this. We are glad to be part of the first phase rollout and value the trust reposed in us by the Ministry of Civil Aviation, DGCA, and the Government of India. As the new gateway to India, BLR Airport is keen to be at the forefront of change and innovation,” said Hari Marar, MD & CEO at Bangalore International Airport Ltd. (BIAL).
“It is our constant endeavour at BIAL to offer innovative ways to simplify the passenger journey and make it as seamless as possible.
DIGIYATRA APP’S BETA VERSION SUCCESSFULLY LAUNCHED AT BLR AIRPORT
The DYCE is being built on the standards defined by the World Wide Web Consortium (W3C) which include Self Sovereign Identity (SSI) with Verifiable Credentials (VCs), Decentralised Identifiers (DIDs) with a trust layer of a Distributed Ledger and ensuring adoption of Privacy by Design and Privacy by Default as the fundamental tenets. This ensures privacy issues are taken care of and passengers will not have to worry about sharing their data as it is secure and will be deleted after 24 hours following their travel.
Bangalore International Airport Ltd (BIAL) has been pioneering the DigiYatra effort from its early concept days and pilot trials have been held since January 2017 at BLR Airport.
DigiYatra the contactless, seamless processing of passengers at airports, based on the use of single token face biometrics for verification of passengers is a significant project led by the Ministry of Civil Aviation and the Government of India.
Passengers can easily enroll on the DigiYatra app from the comfort of their homes. The app is currently available on Google Playstore for Android users, and an iOS version will be made available in one month.
As India celebrated its 75th Independence Day, the beta version of DigiYatra App was successfully rolled out at the Kempegowda International Airport, Bengaluru (BLR Airport).
For the first phase rollout of the DigiYatra Central Ecosystem (DYCE), BLR Airport is one of the two selected airports in India and passengers experienced this new age, contactless and seamless process that commenced on 15th August 2022.
DYCE is the initiative of the Digi Yatra Foundation (DYF) which was set up as a joint venture company in 2019, and BIAL is one of the key shareholders The DigiYatra Foundation will be a pan India entity and the custodian of the Passenger ID validation process.
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At BLR Airport, the DigiYatra Biometric boarding system at e gates is operational and being rolled out at full scale for all domestic airlines in a phased manner, covering checkpoints for domestic travel Passengers experienced a seamless check in, passed through security, and boarded their respective flights using their single token face biometric for validating their identity and their boarding pass Vistara Airlines and AirAsia are the two airlines that are currently integrated with DigiYatra.
HILTON GOA RESORT CELEBRATES
PAGE 20 |FOOD&HOSPITALITY INDUSTRY BUZZ
INDIA’S 75THDAY!INDEPENDENCE
India’s 75th Independence Day was indeed a glorious day of pride and joy for every Indian, and the team at Hilton Goa Resort celebrated this day by personally thanking the public service heroes in the North Goa region, as an ode to their dedicated hard work and community service.
Guests and staff participated in the flag hoisting ceremony to salute the national flag and pay homage to the country’s brave soldiers and freedom fighters. Following the flag hoisting ceremony, the Hilton Goa Resort team personally met with officers from the Police Department, Fire Brigade and Primary
Harsha Vallary, HR Manager, Hilton Goa Resort said, “While nothing can match the brave sacrifices of our armed forces protecting the country on national borders, our public service personnel are equally brave, selfless and courageous in their service and contribution as they go the extra mile to create and maintain a peaceful community on an everyday basis.
Health Centre across North Goa including Calangute, Candolim and Panjim, and expressed gratitude for their selfless service to the nation The team handed special hamper boxes with homemade sweets to the public service personnel as a symbol of respect and admiration along with a Thank You card signed by the hotel team, appreciating and thanking them for all their hard work.
On behalf of Hilton Goa Resort, we extend heartfelt wishes of the 75th Independence Day of India to everyone!” India offers a plentitude of historic stories, cultures and cuisines, each magnificent in its own way. On the occasion of India’s 75th Independence Day, the hotel successfully celebrated the unwavering and formidable spirit of Independent India by offering a tribute to the noble public service personnel in Goa, just as it celebrates India’s diversity every day with its spirit for exceptional service!
On this occasion, Amandeep Grover, General Manager, Hilton Goa Resort expressed, “Each day our public service personnel strive hard to protect the people, minimise crime, mitigate accidents and offer exceptional healthcare services to the people. It is our privilege to be able to express gratitude towards them with a humble gesture, on the occasion of India’s 75th Independence Day.”
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HILTON GOA RESORT ORGANISED PODER CULTURE WITH THE PODER CHRONICLES
Hilton Goa Resort in Candolim had hosted its third edition of ‘The Poder Chronicles’ at the hotel, in collaboration with food writer and culinary enthusiast, Nolan Mascarenhas. The Poder Chronicles event is all about celebrating the essence of Goan breads which are freshly baked country bread sourced and produced locally in Goa Hilton Goa Resort invited its guests to celebrate and revive this humble, authentic yet diverse Goan breads, that took place from 5th to 7th of August.
delicious contemporary cuisine served curated by expert chefs at the resort Bread is an important element of the Goan food culture, but over the years the traditional art of bread making in Goa was taking a backseat thanks to more modern adaptations. This shift was not only affecting the culinary heritage of everyday Goan cuisine but was also impacting the livelihoods of local bread makers, bakeries and also bread carriers, known as ‘Poders’, a word derived from
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The Poder Chronicles is an ode to the Goan Poder and the traditional bread making techniques of Goa. The Poder, who carries freshly baked bread on his cycle every morning is synonymous to the start of a new day in Goa, as every morning the locals wake up to the distinctive sound of his cycle horn The aroma of soft, freshly baked poie bread in the air, brought to their doorstep by the Poder evokes fond memories for every Goan, and Hilton Goa Resort was instrumental in reviving this warm nostalgia by hosting The Poder Chronicles from 5th to 7th of August 2022 for their esteemed guests and patrons
While overlooking the breath taking landscape views of Saipem Hills, guests savored the culture of Goa with delicacies served with delicious Goan bread paired with fine cocktails at the Hilton Goa Resort
“When made authentically, Goan bread is second to none in its taste, flavor, tradition and cooking techniques. Our chefs are proud to have the opportunity to showcase this flavorful bread made with a distinct local touch, to create delicious culinary creations while bringing back the traditional art of Goan bread making.” Mr. Grover added.
padeiro, meaning baker in Portuguese. The community of bread makers found it further challenging to survive due to business shutdowns during the pandemic The Poder Chronicles, an initiative pioneered by Mr Mascarenhas, aims to support and revive the Poder community and the Poder culture, which is at the heart of the Goan culinary tapestry.
“It is an honor to showcase the quintessential bread of Goa with a local twist while pairing it with infused Goan cocktails The vision of this project is to bring back the authenticity of Goan cuisine at Hilton Goa Resort and we believe this will become the tradition in the coming years ” Nolan added.
The team at Hilton Goa Resort has curated an exceptional menu with delicious regional cuisine that beautifully features the soulful Goan bread. Some of the delectable signature dishes in the menu include The Maka Kullyo Zai, The Maas ka Pao or The Buff Tart, and Pork a que were served with traditional Goan poie bread and its delicious variants known as Pao, Kankon, Katre Pao, Undo, Mangalore Bun, and others. These soft, airy breads are a perfect accompaniment for almost every Goan delicacy from curries, omelets to sausages or chorizo. On this occasion, General Manager, Amandeep Singh Grover said “We are delighted to host another year of The Poder Chronicles with Nolan, and believe that this project will achieve great success in the coming years, while accomplishing its vision of supporting the Poders and offering a boost to the ancient bread making business in Goa ”
QMIN IS NOW AT GINGER GOA, PANAJI
With its eclectic vibe and vibrant interiors, Qmin is the perfect place to hang out with friends be it for a quick bite or for an evening over beer, chips and dips. Choose from the special beer and binge baskets a new addition on the menu or a variety of global and local favourites ranging from chilly cheese toast, spaghetti and the Goan favourite prawn balchao with poi among others. With its high energy music, quirky décor including a swing bench and outdoor patio, and a large screen to enjoy match nights with friends, Qmin makes for the perfect hangout and party spot.
There is a new address at Ginger Goa, Panaji for all those looking to connect with friends, family and even office colleagues over a meal of delectable delights. Qmin IHCL’s culinary platform is now at Ginger Panaji, opening up a world of glocal flavours for all. An extension of the re imagined Ginger brand’s lean luxe design and service philosophy of offering a vibrant, contemporary, and a seamless hospitality experience to its guests, the all new Qmin will blend the best of comfort, convenience and chill offering guests multiple dining opportunities
PAGE 24 |FOOD&HOSPITALITY INDUSTRY BUZZ
For those looking for a quick grab and go meal, Qmin’s new ‘On the Run’ counter is the ideal culinary pick me up. From popular snacks such as kathi rolls and dahi bhalle, to quick meals such as pizza, chole kulchey and dum biryani, to munchies like cookies and energy bars, a range of beverages, desserts and even beer, you can just grab a wholesome meal on the go. Guests will also have a choice of comfort foods such as Goan fish curry with rice, Dhaba paneer and butter chicken with naan, dal tadka and more on the menu for sit down meals. Be it quality time spent with family or a business meeting, Qmin has something for everyone With ample charging points and seamless Wi Fi connectivity, this space can also double up as a personal workstation for the contemporary traveller. So turn up the vibe and come grab a bite of Qmin at Ginger Goa, Panaji now!
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At W Goa, Chef Aabhas will spearhead all culinary operations, introduce newer concepts, lead menu designs, and manage costs &
PAGE 26 |FOOD&HOSPITALITY INDUSTRY BUZZ
W GOA ANNOUNCES THE APPOINTMENT OF AABHAS MEHROTRA AS A NEW CULINARY DIRECTOR
W Hotels announces the appointment of Chef Aabhas Mehrotra as the new Culinary Director at W Goa, overseeing five vibrant dining venues at the hotel With over 12 years of strong culinary experience in kitchens across India, Chef Aabhas joins W Goa from Sorrentina by Foodhall, Mumbai. Over the years, he has worked across reputed hotel chains such as Taj Group of Hotels and The Oberoi Group of Hotels and has also had the pleasure to get trained with some of the most renowned Michelin chefs like Chef Adriano Baldassarre, Chef Francesco Apreda, Chef Cristian Borci, Chef Jitin Joshi, to name a few Speaking of his new role, Chef Aabhas says, “I am thrilled to join such a young and passionate team at W Goa. Known for its lifestyle and the Whatever, Whenever® culture, my aim as the Culinary Director will be to work around with newer dining styles and trends across the globe and add to the infectious vibe and energy at W Goa. I’m looking forward to curating more nouvelle and customer led experiences for this flamboyant brand.”
Kerala and Ahmedabad have been named by TIME among the 50 top destinations to explore in its list, of World’s Greatest Places of 2022. Kerala as we all are aware is one of India’s most beautiful states and is often referred to as ‘God’s Own Country’. It is known for its temples, palaces, breath taking beaches and enchanting backwaters Kerala boasts of its first caravan park which is fast gaining popularity amongst the tourists.
In September 2018, he joined Sorrentina wherein he not only created fine menus inspired by meticulously handpicked ingredients but also spearheaded the launch of the brand’s retail arm, Sorrentina Honestly Italian conceptualizing a range of pantry essentials designed to help patrons with Italian food easily in the comfort of their homes
INDUSTRY BUZZ efficiencies, all aimed at elevating the overall luxe guest experience.
“We are ecstatic to have Chef Aabhas join us at W Goa and lead our very talented B&F Team He is an immensely talented chef and a creative force in the industry who continues to set the bar high for himself and the team as a mentor and leader. I am really looking forward to working with him in this new role as we grow and continue to deliver authentic and exciting B&F experiences with unmatched local relevance on an unparalleled global scale,” shares Tanveer Kwatra, General Manager, W Goa.
Born in New Delhi, Chef Aabhas finished his culinary training at the reputed Oberoi School of Learning and Development Starting his professional journey with The Oberoi Group of Hotels in Nariman Point, Mumbai, he then moved to Taj Dubai, which took him to great heights in his culinary journey.
Chef Aabhas has won numerous awards & accolades, most notably: Chef Of The Year Asian Food Congress 2019, Gold Medalist The Great Indian Culinary Challenge Western Indian Culinary Association for three consecutive years 2014, 2015 & 2016 Interestingly enough, growing up Chef Aabhas never really thought of becoming a chef. He always wanted to be a restaurateur but once he stepped into the kitchen, his mind was intrigued and he delved deeper into
PAGE 28 |FOOD&HOSPITALITY TAVERNS OF GOA MAFIA
COCKTAIL – A TAVERN WITH CHARACTER
Jade Dsa Images by Jade Dsa
In the Goa of yore, the local ‘bar’ was an ubiquitous part of every village. Found on street corners, by the fields, in the marketplace, or virtually anywhere, it was where most menfolk would convene every evening for a swig of cheap liquor. Dimly lit, smelling of smoke and strong alcohol, it used to be a place you wouldn’t want to be caught dead in. Yet, with time and with growing popularity of swanky pubs blasting the latest reel music, serving finely crafted cocktails and pub food, the humble Goan bar is slowly coming to be seen as ‘charming.’
Expect to wait for a while to get your order taken, wait again for your meal to arrive and wait again, for the bill. All your food may not come to the table at once and you will inevitably have the staff forget your order. You will hear the servers squabble with each other and have a cat jump into your lap, but that comes with the experience of visiting small, local joints like these. However, one taste of the food and (hopefully) you will forget all your inhibitions and irritations.
Tony, who owns the place, Rosy (the cook) and a couple of servers cater to the bar that houses around 8 tables. Quirky posters and interesting table décor are quite fun to read as you wait for your meal. There are no menus here, you’ll need to ask your server what’s available and they’ll rattle out the menu to you Featuring on the menu are items like Choris Sausages, Beef Tongue, Aad Maas, fried prawns/fish/shellfish, fried meats, pork ribs, sorpotel, sannas, roast beef, prawn pulao, Chicken Xacuti and the like. Vegetarians may not enjoy Mafia Cocktail for the menu is skewed largely towards carnivores
Like tie dye tshirts and patched up jeans, Goa’s local bars are back in vogue, and spending an evening at these village watering holes now features on tourists’ to do lists In North Goa, Mafia Cocktail in Pilerne is one of the most popular ones. A dark and dingy exterior that makes you question whether this family run bar is closed or not, is only the start of your experience.
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I should also mention that when you dine at Mafia Cocktail and in general, all other restaurants of the same caliber, you will need to leave your expectations at the front door.
The food really is fantastic for the most part but may not always be consistent The Tongue Roast and fried seafood still stand out in my memory, whereas the choris was too hard to eat and still had raw masala on it, the second time I ordered it here. For this, Mafia Cocktail has its fair share of lovers and haters Being someone with an affinity towards desserts, I’d advise you to skip dessert. To be fair, local bars aren’t places known for great desserts! What they are known for, after all, is good drinks? At this local bar, the spirits are free flowing until the wee hours of the morning, and you’ll find your choice of beer, whiskies and other bevvies. Naturally, Urrak and Feni are popular picks among patrons. No cocktails at Mafia Cocktail, though! All in all, Mafia Cocktail is one of Goa’s best taverns and for locals, it is their ‘comfort zone, ’ a no frills place that you can’t help but visit again.
Anand Chatterjee, a well known name in Goa’s hospitality industry started his journey in this industry at the Hotel Management College in Calcutta and did his management training at TGI Friday’s and ITC Hotels. Before joining the JMJ group which is a parenting concern of Planet Hollywood he had the longest stint with the Oberoi Hotels at various locations in India Today Mr Chatterjee is heading the Hospitality section of the JMJ group by managing major properties in Goa and also soon to be launched properties across the country. Here are excerpts of the interview with Mr Anand Chatterjee.
FOCUSING ON CUSTOMER FEEDBACK IS GREATEST DIFFERENTIATOR By Rajesh Ghadge Images by Planet Hollywood C O V E R S T O R Y PAGE 32 |FOOD&HOSPITALITY COVER STORY
A N A N D C H A T T E R J E E
Can you give us a glimpse of your professional journey and how it has influenced your career in hospitality?
My career in hospitality started in Calcutta, at the Hotel Management College. After college, I worked at TGI Friday’s temporarily, and then I joined ITC as a management trainee After finishing my tenure as a trainee, I worked with ITC hotels for a couple of years and then got an opportunity with Oberoi Hotels, where I spent the longest period of my career with various Oberoi Hotels I then got an exciting project offer from the JMJ Group / Viiking Ventures with Mr. Sachiin Joshi and Mr. J. M. Joshi to build and develop the Planet Hollywood Beach Resort, Goa and following that we are also developing another hotel, called Planet Hollywood Thane City We already have a running hotel at Powai Hiranandani Estate called The Beatle. There are two hotels under construction, one in Delhi and one in Jaipur. And we are also getting into manoeuvring contracts with various hotels. So that’s my journey in hospitality so far.
Planet Hollywood brand is the only property in India in Goa and it’s a model based on its parent property in Las Vegas what similarities do you see in both and how Goa’s property is different?
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The similarities between the two lie in the decor inspiration and various other amenities. Apart from that, there is not much similarity, because the one in Las Vegas is a casino hotel, whereas the one in Goa is a family destination. In fact, the Goa property has inspired the design of the Planet Hollywood Resorts in Costa Rica and Cancun, which are built on similar models of the Planet Hollywood Beach Resort, Goa
Well, one of our successful strategies includes our prime focus on leisure tourism, both domestic and international The property and amenities are designed to suit such travellers and provide top notch hospitality services. Our next priority is MICE, which is meetings, incentives, conferences, conventions, and events. We are a popular destination for all these MICE events We ensure high standards of food and service quality, and the guest experience is a top priority. Our services and our hotel facilities are excellent and always in prime condition. So, these are a few guest focused strategies that we have adopted. Apart from that, we are a popular development or grooming ground for young prospective hoteliers from various colleges in Goa. We have been able to attract good talent, so that's definitely one of our strengths towards the hotel’s success. Lastly, we ensure that every guest is treated with warmth, honesty, and friendliness and has the best experience to take away. How do you manage to deal with the competition with the other established brands having multiple properties in Goa? Does that affect your business?
Well, answering the second question first, it does not affect our business because we ’ ve been extremely good in terms of occupancy as well as the average daily rate However, yes, we do have competition from other branded hotels, but hospitality guests now know to make an informed decision when it comes to selecting the right place to spend their vacation and money. The decision making is influenced by two things: the first and foremost is the quality and the feedback of that particular hotel on various websites and the word of mouth. We have focused a lot on that, and I think that’s been our greatest differentiator. The location of the resort definitely adds to the charm, along with the international level of amenities and services
Planet Hollywood is also known as the top wedding destination in Goa, what do you want to say about this?
Planet Hollywood Beach Resort, Goa is invariably a top notch wedding destination in Goa that suits the big fat Indian wedding perfectly. Weddings are one of the largest revenue streams in Goa for the hospitality industry, second only to MICE (Meetings, Incentives, Conferences, and Events or Exhibitions) and hence they are our top priority The large size and spread of the Planet Hollywood Goa property easily accommodates the pomp and grandeur of Indian weddings and their many guests. We also pay attention to minute details like the convenience of moving across a large venue,
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Your association with planet Hollywood is very long and you have also been instrumental in launching a couple of new properties in Mumbai and Thane please tell us more about the same.
Well, the property in Mumbai is not Planet Hollywood, that is The Beatle, which is our four star boutique hotel brand located at Hiranandani Estate. It has 36 rooms, is extremely busy, and is a very popular hotel The one in Thane City is also at Hiranandani Estate, a great location, and it’s the first five star hotel in the Thane region. We are looking forward to it, and the entire city is awaiting the opening of Planet Hollywood Thane City. What are your strategies to make this property one of the most sought after properties in Goa and how successfully have you implemented them?
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especially for elderly guests. The verdant surroundings with open blue skies and the proximity to the beach definitely add to the aesthetic value of the dream destination wedding.
Post Pandemic what are the major challenges you faced and how did you overcome them? Well, we were operational and involved in various projects during the pandemic, and post pandemic it’s only been better. Holiday tourism has rebounded strongly, at least in I
The Pandemic was the biggest challenge for the hospitality industry in Goa, how did you manage to sail through it? Tell more about your first hand experience. The pandemic was one of the most challenging phases that the economy had to face, and Planet Hollywood did not escape the gloom either. We didn’t lay off any of our staff during the pandemic, instead we adjusted the remuneration and working hours according to the needs. We did have days that were not great, but we never had to shut down the hotel completely Instead, we worked very closely with the State government and transformed the entire hotel into a luxury quarantine facility for travellers returning to Goa during the COVID lockdown period. We worked closely with the state government to provide meals to around 1200 1500 people daily, which included breakfast, lunch, and dinner, during the first lockdown. We did it for over 6 months. We also donated the oxygen concentrator to GMC and provided the entire air conditioning of the new ward at GMC (Covid Ward) In fact, many of our employees were later felicitated by the Chief Minister of Goa. So, through some tough times, we also had moments that gave us pride and hope.
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ndia, if not in other countries, particularly in Goa. We have been extremely fortunate that we are doing well. What are your future plans in this industry?
Well, I must say that keep up Goa’s name positively on the world tourism map. Be extremely conscious in terms of the environment; that’s of utmost importance and is one of my personal as well as the company ’ s goals. Be respectful to nature, the environment, and the neighbourhood where you ’ re located. Be respectful to the employees. I'm sure that all the upcoming properties in Goa will do well as Goa has a lot
Besides the five stars, we have also entered into the 4 star plus segment of hotels with the branding of "Beatle", which is a boutique property situated in the Hiranandani at Powai. With these two brands and assets, we will have the base of four hotels in the five star plus segment and one hotel in the budget four star plus segment.There are also plans to enter the management sector by taking over the management of Viiking Ventures. We are also opening up the avenues of management and operations contracts with other keen real estate owners and then perhaps going public. Viiking Ventures will be more of a management company than the asset owners in the future. That is the way forward. We are trying to position ourselves with a strong sales and revenue network. Any message for the upcoming players of the industry?
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Speaking about the expansion plans of the Planet Hollywood brand in India under the flagship of Mr. Sachiin Joshi, we are now expanding the Planet Hollywood Base in India by adding a second Planet Hollywood in India/Asia at Hiranandani Estates situated in Thane suburbs in Mumbai, and it will be followed by the hotels in Delhi and Jaipur
For the filling: 1 cup grated coconut 1 cup jaggery A pinch of nutmeg A pinch of saffron For the shell: 1 cup rice flour 2 tsp ghee 1 cup water MODAK Method Ingredients 5 servings 30 minutes By Team F&H
Prepare filling:
PAGE 40 |FOOD&HOSPITALITY INCREDIBLE KITCHEN
Prepare Modak:
Cook for another 5 minutes and keep aside. Take a deep dish and boil water with ghee. Add some salt and flour, mix well. Cover the dish and cook till half done. Spread the base of the steel bowl with some ghee and knead the dough while it is still hot Take a little dough and roll it into a ball Flatten the ball well and shape the edges into a flower pattern. Take a spoonful of filling and put it onto the dough, then seal it. Put the dumplings in a muslin cloth and steam them for 10 15 minutes .
Since Ganesh Chaturthi is just around the corner, Modaks top our list It is one of the most popular sweet, and any Chaturthi celebration is incomplete without a modak. Although many varieties of Modak are available in the market today, there is nothing that can beat a classic homemade modak
Heat a pan and add the grated coconut and jaggery Stir for about 5 minutes Now add the saffron and nutmeg, mix well
Total Cook Time: 40 minutes Ready to serve!
2 servings 10 minutes By Team F&H
Puran Poli is another popular sweet dish prepared and relished during Ganesh Chaturthi So get going with this simple recipe and give your family and friends a sweet reason to rejoice
PURAN POLI Method Pressure cook the chana dal for about a minute with water Drain all the water and mash the Dal coarsely Pour the mashed Dal into a cooker and add sugar to it. Mix it well and cook slowly.
Firstly prepare the Dal mixture: Ingredients
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Flatten the dough like for chapatis Dust it with maida and using a roller give it a round shape. Fill the puran(filling) in it, cover the edges and again roll it into a round shape. Heat the tawa and using enough ghee cook both sides of the Puran Poli Ready to be served with some more ghee poured over We are sure you will prepare these easy to cook dishes and join in the festivities. Prepare the dough: Prepare Puran Poli:
Add nutmeg and cardamom powder and mix thoroughly. Stir on low flame till it gets dry. Cool down the mixture. Take maida in a bowl. Add ghee and salt, and mix well. Add sufficient water to make a soft dough. Wrap the bowl with a damp cloth or plastic sheet and let it rest for 30 minutes
For filling: 1 cup Chana Dal, washed. 1 cup sugar. 1 tsp cardamom powder. Grated nutmeg 3 cups of water. For the dough: 2 cups maida 1 tsp salt 2 tbsp ghee 1 cup water.
B y K e v i n P i n t o I m a g e s b y K e v i n P i n t o PAGE 42 |FOOD&HOSPITALITY GOAN FOODIES Goa the hub spot of all things fun, delicious and scrumptious leaves its visitors wanting a bit more, isn't it? Whether it's someone who is visiting Goa and looking for vegetarian food or local Goans wanting a break from the regular Goan food, The Rasoda is here to cater! THE RASODA A GHEE-LICIOUS FOOD HUB FOR VEG FOOD LOVERS
The Menu Facelift: A Ghee Licious Menu
4.Tokri Chaat Because who says Goa doesn't offer mouthwatering chaat? Don't believe us, try it!
5.Pav Bhaji Let's face it! Which vegetarian hasn't scouted for a good pav bhaji on veg menus in Goa or Switzerland? The Rasoda does not disappoint with this buttery goodness.
1.Matar Ki Kachori Delve into the deliciousness of a ghee indulgent kachori with some goodness of Matar
2.Pani For Pani Puri Without a good pani puri spot, can Goa take it to the next level? Here's an answer to that!
What Makes The Rasoda Special?
The Rasoda may be a local spotlight in Goa for a couple of years, but the new menu facelift has got the Goans talking The menu, what The Rasoda connoisseurs call the 'Gheelicious Menu', truly is a menu that tastes just as heavenly as it sounds! So, what does this delicious menu contain?
6.Butter Tadka Maggi Maggi isn't just for the hills; it just does as well around the beaches too!
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The Rasoda has been garnering fame across Goa and beyond for the quality of food they offer, with roots that trace back to Rajasthan and other parts of North India. They stand out because they choose to with their delicious menu that maintains the authenticity of these regional local dishes The best part? It caters to the vegetarian crowd in a wholesome manner with its soul fulfilling menu!
3.Chana Zor Garam No more missing some lip smacking Channa zor garam as a quick, easy snacking option while you wait for your main course
If you haven't been to The Rasoda yet, it's a disservice to your foodie soul! Especially with their newly launched 'Gheelicious Menu', there's something for everyone here So head on over to the Rasoda, and let the vegetarian madness begin!
7. Veg Galouti Kabab Kababs for the win always! Especially with the ghee deliciousness oozing in every bite.
11.Mushroom Masala Oh Boy, does The Rasoda nail the delicate flavours of mushroom masala right! Mushroom lovers unite, head on over to the Rasoda
8.Papdi Paneer Pakoda Crunch is good; crunch with soft paneer on the inside is truly something else! The Rasoda gets it done, and how!
12.Dhaba Styled Daal When in doubt, go for daal, especially Dhaba style daal, because one just can't go wrong with it
14.Soya Chaap Biryani Because why should non vegetarians have all the fun? Yes, they dared to call it a biryani because it's just as delicious as it needs to be. Soya Chaap Biryani will keep you coming back for more.
10.Pindi Chola Who doesn't love a taste of Amritsar in an ambient restaurant in Goa
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One moment of gratitude for bringing good, mind boggling cheap into Goa There's nothing you can't find in Goa anymore So let's thank The Rasoda for it.
13.Sev Tamatar This Kathiawadi snack has fans drooling all over India and the world Nothing soothes a vegetarian's soul like a good, on point Sev tamatar. The Rasoda does this just right.
9.Soya Chaap Tikka
PAGE 46 |FOOD&HOSPITALITY RUNNING A LAUNDRY FOR GUITARS! AAKASH GHADGE
You will most definitely know about laundries which clean your clothes and iron them for you but this may be the first time you’ll have been introduced to a “Guitar Laundry”! Well, just as we received our clothes from a laundry nice, fresh and crease free, The Guitar Laundry makes your soiled, dirty guitars and musical instruments look as good as the day you got them brand new! Let's check out The Guitar Laundry an emerging start up of Goa.
STARTUP NOOK
By Rajesh Ghadge Images by Aakash Ghadge
Aakash Ghadge spent most of his time doing new stuff out of the box. A graduate in the Arts stream, Aakash developed a love for music at a very young age. In school, along with some of his classmates, he formed a band, and filled in as a guitarist in various bands over the year He enjoyed playing instruments from where his love for the guitar grew to the extent that he decided to set up Goa’s first guitar refurbishing centre called “The Guitar Laundry”.
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Aakash relays that the idea of setting up ‘The Guitar Laundry’ came to him when he was just 17 years old. “I was in the 11th grade and wanted to be independent in terms of having my own pocket money or having a side hustle as they call it today,” he said, adding that by the age of 17 he was already well versed with the guitar. “I started playing musical instruments at the age of 6, although on and off, but I had always been curious to understand the instrument more as time went by.”
His interest in these instruments kept growing and he started fixing them as and when the opportunity arose.
The Idea
“That is the effect the musical instrument had on me as a young, curious kid and later, a teenager, who was introduced to this life of music growing up as this was my one comfort zone as well as a challenging sphere as I would say, ” he added.
From an idea to actually starting the journey is no easy task and it demands blood and sweat.
The basic idea behind The Guitar Laundry was pretty simple: it was a workshop/startup solely for servicing, restoring and customizing and refurbishing guitars. “Many people had guitars lying around that needed a fresh touch in terms of services, cleaning and that is where my idea came in,” said Aakash adding the initial response to this was good “I had a few regular customers who wanted strings changing, paint jobs and other customization jobs done but as the years went by and I got into college and later on started working, it was just barely functioning basically ”
“In the year 2020, I got a job at a company that was manufacturing and producing guitars and other musical instruments,” he narrated Here Aakash was exposed to the retail musical instrument industry and started honing his skills in understanding the instrument industry even more. “But this job lasted only for a short stint as they were only dealing in sales of the and not the service side of the instrument, and this is when I decided to re start my workshop full time and started taking up guitar jobs more than ever, ” he added. It was during 2020 when the pandemic struck and this made people stay indoors and many of them started pursuing their passion in their
free time sitting at home. “This is where a lot more people began taking up the guitar, either by starting to learn fresh or just realizing that they had an instrument lying around that needed a little fresh touch,” said Aakash adding that this came to him as a new beginning. “I put my skills, understanding of the instrument that I had garnered over the years to use and my workshop for the instrument picked up and has been doing well in terms of building the customer base as well as an identity for itself.”
The Hurdles
Every start up business has to face hurdles and roadblocks sooner or later and for Aakash, it was not different “The problem that I faced initially was the lack of business as the people were not willing to try out the service as they were keen to go to bigger stores and the music stores in Goa,” he said adding “But that approach slowly changed and by word of mouth and reviews regarding my work were spreading around in the community and between the people”. “This helped me grow my workshop and my reach quite organically. I re started my workshop in November 2020 and ever since then, I haven’t looked back. This approach, if taken earlier would have helped but I guess things have a way of falling into place at their own time.”
According to Aakash, Goa does not have an adequate amount of service spots that are easily accessible or are functioning on an economical side “It is tough for some people to get their instruments fixed and yet be happy or satisfied at the same time, and so this is something that I am actively working towards changing,” he said adding that the purpose of starting the workshop was to change this scenario “When people think of repairs for
The Journey
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Currently, Aakash is working towards building a culture of service stores in Goa “When you look at the other states in India or even other countries, there are a ton of these musical instrument workshops and spots that people can visit and get their instruments checked up, get it serviced and repaired With this in mind,
The Guitar Laundry is already working towards this idea as we speak and it is in the pipeline to start another workshop pretty soon in South Goa. I am solely looking forward to working towards the service sector in the State of Goa and hopefully beyond in terms of building a more professional touch, creating more opportunities for people to receive cost effective alternatives and grow this culture of music in Goa,” said Aakash.
musical instruments, they normally think about expensive repairing charges which result in them discarding their old instruments altogether or sending it to a neighbouring state for repairs which shouldn’t be the case at all. This is something that I am trying to reduce but at the same time maintain customer satisfaction and happiness overall.”The Future Plans
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Aakash believes strongly that his idea has a big potential to grow beyond the boundaries of the state “There is so much scope here in India and especially Goa where we can utilize the right minds, and together I feel that there is so much more potential to help make Goa know again for what it is already known, ‘The Land of Music’,” he said.
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SOME
TRADITIONAL SWEETS ENJOYED DURING GANESHA POOJA COCKTAILS AND CUISINE WITH ADITI By Aditi Malhotra Stock Images
Although I have slightly mixed feelings when it comes to Visarjan as I don’t appreciate the kind of end our faith meets with, however during the festivities, the entire hype about 50
Ganesh Chaturthi is like a big bell that starts ringing in the festive season. I have personally been always enchanted with this festival and love the spirit around it the most
bringing Ganesha home, visiting people’s houses, the décor, the vibe and most of all food, is something I enjoy a lot When I lived in Delhi and Mumbai, only Modaks were what resonated with Ganesh Chaturthi.
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But over the last 5 years, I came to know of so many regional and local dishes that are prepared in Goa. Here are some of the dishes that you must relish during Ganpati
Modak is one of the favourite sweets specially made during Ganesh Chaturthi festival. Usually, it is made on the very first day of celebrations. It is generally made from rice flour and is also known as Ukadiche Modak, where they are steamed. But today there are a whole lot of Modak varieties to choose from. But do you know how and why Modak became so significant to Ganesh Chaturthi? Here is what the popular legend has to say.
Modak to Ganesh Chaturthi is the same as what Kaju Katli is to Diwali or Gujiya to Holi.
During one of his visits to Rishi Atri and Anusuya, Lord Shiva was accompanied by little Ganesha. It was a long journey, so Lord Shiva was very hungry, but Anusuya decided she would serve Lord Shiva only after Lord Ganesha was sufficiently fed, which proved to be quite a task, no matter what she put in front of him, he still gorged on it and was still not full. Despite Shiva's hunger, he was forced to wait. Anusuya served Lord Ganesha a sweet dumpling when she realized that Lord Shiva may not have anything to eat. Ganesha ate it happily and burped, indicating that he was satisfied. When Goddess Parvati saw this, she became intrigued and inquired about the sweet. She learned that it was called 'Modak', and soon she started preparing many 'Modaks' for Lord Ganesha to enjoy. Moreover, she wished that all of Lord Ganesha's devotees would serve him Modaks during their Pujas.
Another very popular sweet made during the festival is Puran Poli. It is basically a flat bread stuffed with a sweet lentil and jaggery. The filling is called the puran while the covering is called the poli A favourite offering to Lord Ganesha is the Ladoos in various avatars like Motichoor, Besan, or Coconut Ladoos which are made of
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PAGE 52 |FOOD&HOSPITALITY desiccated coconut and a melt in the mouth kind. Patholi rolls are steamed rice rolls full of jaggery and coconut mixture The rolls are wrapped in turmeric leaves and then steamed lending them a superb aroma. Karanji another popular sweet is a crisp, flaky fried pastry stuffed liberally with dry fruits and desiccated coconut. Similarly, there are a number of sweets and various other dishes that are prepared during the Ganesha Chaturthi that enhance the vibrant festivities duly celebrated with great fervour and gaiety. Which one is your favourite? Wishing all our readers a happy Ganesh Chaturthi!! GANPATI BAPPA MORYA!!.
GM SPEAKS PAGE 54 |FOOD&HOSPITALITY RAHUL KANUNGO
The Hotel Management graduate from (IHMCTAN) Institute of Hotel Management, Catering and Applied Nutrition Rahul belongs to a small town in West Bengal. While he wanted to become an engineer just like his dad, his aunt guided him into the hospitality industry that he never dreamt of becoming the part of it. FNH team connected with Mr Rahul to find out more about his journey.
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GM SPEAKS
HOSPITALITY INDUSTRY WAS NOT ON MY BUCKET LIST, BUT IT HAPPENED!
Tell us something about your early days and how you got into this field. I belong to a small town in West Bengal and i am also a part of the society where parents have only aim that their kids would become a Doctor or Engineer Since my Dad was in TISCO, I was influenced by the colonial life and the privileges the Engineers / Managers used to enjoy in those days, including large bungalows with beautiful Gardens, and other Perks and facilities. Actually I wanted to become an Engineer and I had gone to appear for an entrance exam in IIT but my Aunt drew my attention to the advertisement in the TOI for the entrance of the IIHMCTAN and that changed my whole life.
What do you think is your greatest strength and what is your biggest weakness? My greatest strength is my interpersonal relationship with all the stake holders and collogues I always try to maintain a pure and spontaneous relationship with the Guests, Owners, Senior Management Team, and Vendors. I also believe strongly in the eye for the details and delivering the highest quality of service to our Guests I always try to understand the market and trends and with sincere anticipations, move towards meeting all the verticals of the Balance score cards. As far as the weakness is concerned, sometime I am not being able to control my emotions specially in the situations where the Guests are not happy with any of our services or products, where the same was anticipated much before and also happened due to the sheer carelessness .
As a Leader , how do you cope with Bad business Days and keep your team motivated? Fortunately we have not seen the bad days at
By Rajesh Ghadge Images by FERN Belagavi
USP of the UK 27 the Fern Belagavi is numerous which includes, Location : we are located in the heart of the City. Luxurious rooms : Basic room starts from 350 sft and guest up to 1000 sft Suites. F&B : with multiple F&B outlets serving great food accompanied by the impeccable service People : we strongly believe in the age old concept and our team members go the extra mile to make our guests happy. Process: The strong focus on the process implementation driven by the dynamic SOP. Do you position yourself as a budget luxury Hotel or business class budget Hotel? UK 27 the Fern Belagavi is an affordable luxury hotel having Spacious rooms clubbed with choice of F&B outlets which includes A Specialty Pan Asian Restaurant Yaki, An all day Dining Restaurant serving world cuisine A beautiful 125 Covers Lounge Bar at the 9th floor offering a breath taking view of the City and serving an wide varieties of Beverages and food. Besides the F&B out lets we also offer two beautifully decorated Banquet Halls , Meeting room and state of the art Board room and the Disco which is operated on the weekends and the world renowned DJs played in the pre covid era. How do you think Goa’s tourism industry helps the business flowing to Belagavi and what are the plans you have to promote your business in Goa
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What are the key USP of Fern Belagavi as a hotel and how have you nurtured the unique traits?
any point of time. My earlier stints with the Royal Orchid hotels or Keys Hotels or the Radisson and the present property we have always been blessed with the good top line and bottom line I always adopted a strong shop floor approach and get connected to the business closely and also a strong focus on the expenses always helped to maintain a good GOP though I was always averse to the idea of pushed GOP compromising on the Guest or staff facilities I guess the biggest challenge for any Hotelier was the pandemic however we adopted a very strong and aggressive approach during the Covid and I am also thankful to a like minded team who always supported my initiatives whole heartedly Even during the Covid, we adopted numerous initiatives like Home delivery, food festival for the home delivery menu, Food by kilos, Party menus , allocating the complete floor for the group movements, dish of the Day and numerous initiatives which actually helped us to maintain a positive bottom line even during the Covid and I am sincerely thankful to the Team who completely supported in all the initiatives . I guess one need to lead from the front to motivate the Team During Corvid every team member was apprehensive about the outcome of the disease however some of the senior member and a selected few also accompanied me to the office and we had a very frugal meal for all the staff members during that period and we all shared the same food to make the team understand that we all stand together through the thick and thin and to balance the business we had to bear the pay cut and we ensured that the junior staffs were paid before the senior Management Team We also had a great support from the Ownership and Senior Management Team to tide over this trying time. I guess this helped us to retain the staff strength post covid era and we could see the surge in the business during this period, I am glad that we did not lose any of our colleagues due to the Covid
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Since I had a long association with the Taj, my favorites includes Taj Coromandel, Taj Vizag, Taj Madurai, Taj Benares and also I was instrumental in the complete revamp of the Dukes Retreat at Khandala for which I always have a very soft corner. I was also the pre opening GM for Radisson Salem and it was literally seeing the hotel getting into the shape from the empty shell What are the events / activities are you planning for the season to keep fern Belagavi always buzzing with the Guests ?? UK 27 The fern Belagavi is always a very active and buzzing hotel Our F&B outlets are quite busy and also our Banquets We also get international and national level artists for the
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Sine we have a good presence in Goa , we will take advantage of the same and promote our properties through various mode like Lobby stande , Tent cards in the rooms and also approach the Tour operators in the various strategic locations .
Goa being a popular destination in the world has a good tourist flow from domestic and International and there are good numbers of Domestic travelers do travel to Goa by road from the Mumbai, Pune, Bangalore and other cities like Hyderabad, Kolhapur, Satara, Karad etc. We are seeing positive trends of the domestic travelers using our F&B and occasionally rooms also. Resident of Goa are also very frequent to Belagavi as they do come for shopping and also to take a break specially when the Goa is full of Tourists.
What are the Hotels apart from Fern Belagavi do you personally appreciate ?
Influencers are also encouraged to experience the Hotels services especially for the Rooms, Food promos / festivals etc. where they can cover and a focused clientele for any particular services. Where do you see yourself 5 years from now??
Club and we have the list of top DJs like Nikhil Chinnapa played at UK 27 The Fern Belagavi. We also plans of doing the activities like Food festivals, Promotions and Celebrity artists playing at the Fern Belagavi We are also offering the various Packages targeting the Social events. especially the weddings which is a big source of business for any hotels and we have beautiful Lawns which can cater for such events
How much do you think Social media and influencers and Media help in spreading the word for business these days?? In today’s world the Social Media has a big role to play in doing business. Social media has a wider reach and with affordable cost factors
Concept Hospitality is one of the fastest growing Hotel chain and already has 90 properties in 75 locations across the country and the world. With this rate, we can surely hope double the number if not more in the next 5 years The Fern Belagavi with the future plans will surely retain the position of the market leader in the region with its unmatched product and services and we will continue to win over the loyalty of our Guests.
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By Rajesh Ghadge Images by: Holiday Inn Candolim Chef Shibiraj Saha is an Executive Chef at Holiday in Candolim, Goa Having 25 years of experience in the Food industry Chef Shibiraj has worked with the leading hotels in India. He loves exploring new places and learning locals cuisine. According to him every city has its own speciality amd authentic food culture.
CHEF SPEAKS CHEF SHIBIRAJ SAHA WHEN YOU COOK FROM YOUR HEART, IT NEVER GOES WRONG
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Tell us more about your tenure and journey at Holiday Inn I have been with Holiday Inn Goa Candolim for the last four months. It’s been great learning about Goan culture, places, food, people and of course Goan feni (laughter). In the last few months, we have curated and introduced different events to give our guests a unique culinary experience. For instance, our Sip N’ Munch Sunday Drunch has been extremely successful which offers an extravagant buffet spread with a perfect mix of handcrafted cocktails presenting live stations, a kids' play area, live music and much more Also, the recent event Cha Piyonk Yo in collaboration with Mini Ribeiro was such an
Tell us something about your journey and How was it for you to move to Goa?
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When did you realise that you wanted to become a chef? I used to fantasize about cooking looking at my mother and investing so much time and passion in every dish she prepared Whenever she cooked up a dish, I would rush to her side and ask her how to prepare it. She would then guide me and explain about flavours and spices and every detail that went into it.
I have spent the last 25 years in this industry working with some of the best brands like Hyatt, ITC, Sheraton, Taj Group of Hotels, The Lalit Suri Hospitality Group, and Intercontinental groups of hotel (IHG), Radisson and Sarovar group of hotels I have worked in different places in India from Chandigarh in the North to Cochin in the South. I love exploring and experimenting with the local cuisine and learning about the authenticity and food culture of every city I visit This is my first time working in Goa and there is so much to learn about this beautiful place and its food culture.
encouraging experience for the guests as well as our team. It was a distinctive blend of two cultures, popular Goan dishes with a twist of Bengali flavours A few highlights from the menu were Singhara, Kochuri, Prawns cutlets, Pan Rolls, Cutlet Pao, Alle Belle, Kokum Sandesh and more. We are working on many such projects to bring creativity and innovation to excite our food connoisseurs & guests. What are your signature dishes? Tell us more about it DumPukht & Awadhi cuisines of India are my specializations. DumPukht cuisine involves very slow cooking with meat, vegetables, and other ingredients. I love the idea of slow cooking as it traps and enhances the rich flavour and aroma of the dish to tantalize people’s taste buds to the maximum. What is your personal favourite cuisine?
What are your biggest strength and your weakness when you are leading a team?
Covid 19 was a very difficult period for everyone around the globe. The hotel industry was impacted in a big way. It was important to keep the passion and zeal for cooking alive I was in regular touch with my team for any kind of assistance in those difficult times. I also, engaged in online training for my colleagues to keep up with the challenging times and not give up on learning.
Strength: My leadership quality, creativity, adaptability, and enthusiasm. All these qualities are so important in our profession. Gone are the days when we look at only authenticity Now it’s all about new twists, and creativity that chefs bring to the table without compromising on the quality.
Weakness: I like to focus my energy on one thing which sometimes might hamper my other decisions. How did you keep the momentum going with your team during the low phase due to COVID19?
Rapid Fire Questions Where Do You See Yourself 5 Years From Now?
Simple home cooked food, dal and roti make my day. And especially if it’s prepared by my mother or my wife.
I Want to Be a Corporate Chef in the Coming Five Years What Weirdest Thing You Have Put in Your Mouth? I Have Tried Frog Leg. It Was Superb! Kitchen Tools You Can’t Do Without Knives! I or Any Chef Like to Carry Our Own Knives.
I am from Bengal and my love for Bengali food is never ending. What’s the dish you enjoy cooking the most? Mutton Biryani, I like how it brings different flavours to life. No biryani tastes the same, the chef/ person brings the flavours to it When it comes to eating, as a person what is your comfort food?
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SUFFERING FROM DIABETES?? FOODS TO AVOID By Sunil Malhotra Stock Images Diabetes no doubts is a chronic disease that has taken epidemic like proportions all over the globe. But for those suffering from the same it is not the end of the road, you do not necessarily have to stop eating as you desire but a diet plan can be made to include almost all foods but you have to regulate the intake. A balanced, healthy diet can go a long ay to manage and thereby minimise the risk of complications arising out of diabetes. No you may seriously think about the foods to be avoided. Here are some suggestions compiled by us: FOOD & HEALTH PAGE 64 |FOOD&HOSPITALITY Photo Credits- Robin Stickel
Trans Fats: Extremely Unhealthy!! Yes these artificial trans fats are supposed to be very harmful .Trans Fats are made by adding hydrogen to unsaturated fats to stabilise them Frozen foods, peanut butter, crackers, spreads, margarines etc; are often laden with these as they help increase the shelf life of a product. Trans fats are responsible for inflammation, belly fat, resistance to insulin and heart diseases
Some of the most common of our daily foods, but they are high carb processed foods .These have been known to increase blood sugar levels( Type 1&2 Diabetes) in most people Replacing these low fibre foods with high fibre foods markedly reduced blood sugar levels in people with diabetes and also Regulated cholesterol. It is certainly advisable if you could change over to Brown bread and rice Fruit flavoured Yoghurts: These are found to be usually low in fat but high in sugar which ultimately leads to higher sugar and insulin levels. Whole milk plain yogurt is definitely a more healthy choice for diabetes control and your overall health Sugar sweetened beverages: It is probably the worst choice for people with diabetes. Sweet drinks and Sodas are very high in carbs leading to high blood sugar levels. The fructose content ,which is on the higher side, has been directly linked to insulin resistance and an increased risk of fatty liver, obesity as also some other diseases.
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White Bread, Rice and Pasta:
Dried Fruits:
Packaged Snack Foods: Bad Snack Choice!! Generally made from refined flour they have very few nutrients whereas they are full of fast digesting carbs which lead to increased blood sugar levels. Avoid having these as much as you possibly can Fruit Juice:
French Fries: If you are a diabetic please stay religiously away from French fries. Potatoes themselves are very full of carbs but once peeled and fried in vegetable oil they spike your blood sugar to much higher levels. They may be instrumental in risk of cancer, heart disease and cause inflammation Similarly there are various other foods that may be the cause for your increased sugar levels and you must take precautions to avoid them to lead a good healthy life. A little change in your lifestyle will go a long way
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They are supposed to be a great source for many important minerals and vitamins including potassium and vitamin C In the process of drying, due to the loss of water, these nutrients get highly concentrated as does the sugar present which again is harmful to a person with diabetes. Therefore it is highly beneficial to for fresh fruits low in sugar and optimal for blood sugar control
Considered generally to be a healthy drink, it is as bad as other sweetened beverages like soda etc;. This holds true for even unsweetened juice which in some cases is even higher in sugar and carbs than carbonated drinks. The high content of fructose can really worsen your insulin resistance, alleviate the risk of heart disease and also promote weight gain.
BENEFITS OF HAVING GREEN CHILLIES
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Really So? Surprising, is it? Chillies in general are supposed to add that spicy kick to your food but as mentioned earlier the green variety contains a number of nutrients that are actually beneficial for your health. What makes their consumption (limited quantity ),of course beneficial? Here we list some benefits associated with green chillies. Consumption of green chillies prevents heart diseases like atherosclerosis. Supposedly they are good for heart health. The consumption of green chillies helps reduce blood cholesterol levels and triglyceride levels to prevent atherosclerosis, a critical condition that causes build up of fats, cholesterol and other harmful substances on the artery walls Eating chillies can also prevent formation of blood clots, one of the major causes of heart attacks.
Photo by Julia Volk
By Sunil Malhotra Stock Images
FOOD & HEALTH
Green chillies are rich with vitamin C. An important nutrient, Vitamin C, it helps maintain numerous bodily functions. Surprisingly just like citrus foods green chillies are an equally good source of vitamin C. The abundant amount of vitamin C present in green chillies, their intake can actually keep your skin glowing They also help strengthen your immune system as vitamin C is an antioxidant. Have zero calories and can boost metabolism too. Add a few green chillies to your diet if you are looking to lose some weight. The faster metabolism achieved by its intake helps lose weight as the process leads to use up stored fat As they have zero calories, no chance of gaining weight
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Green Chillies are natural Iron Boosters. If you have iron deficiency and are looking to increase your haemoglobin levels start adding green chillies to your diet. They are a great medium to help absorb iron and simultaneously provide you with Vitamin C
Capsaicin present in green chillies helps with common cold. Capsaicin is an active component of green chillies that helps in stimulating your blood flow .This action can be very useful if you are suffering from sinus or common cold. It can also help to stimulate the cooling centre of the hypothalamus in the brain to help bring down body temperature. So friends, get ready to incorporate green chillies to your diet and reap the benefits!
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GET READY FOR READY-TO-DRINK COCKTAILS BY O’BE! By Aditi Malhotra Images by O’Be O’BE GOAN SPIRITS PAGE 72 |FOOD&HOSPITALITY
“Ready to Drink is revamping the beverage consumption across the globe, and we loved what team at O’ Be Cocktails are trying to do Alcobev is not an easy category to be in; the team has shown consistent efforts in the right direction to lead the upcoming growth of RTD in Indian markets” Shivam Agarwal leading the Sattva family office commented To know some more details about the brand, we got into a candid conversation with Nitesh, and here is what he shared.
Aditi: What is the USP of the product? What sets it apart? Nitesh: We’re a cocktail experience brand, ensuring the art of mixology and science of consistency is blended well in every bottle. Ready to drink Cocktails for all house parties and social gatherings at home is our differentiating proposition
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said Nitesh Prakash, Founder & CEO, O’ Be Cocktails.
“We have crafted a great range of ready to drink cocktails with the art of mixology and science of consistency, consumers and our investors loved the cocktails. The current investment is going to help us reach O’ Be Cocktails with a wider range of consumers. At O’ Be, we are aiming to lead the ready to drink industry in Indian markets and outside”
Aditi: Why did you think of making cocktails in a bottle in the first place? Nitesh: Cocktail is primarily an experience, not just only the liquid; hence the original question that we were trying to solve was not the cocktail in a bottle, however, benchmarking the cocktail experience in the ready to drink format. The founding team saw the gap in the consistency of the cocktails across all the places even though these are well established classic cocktails. That became the starting point for how we combine the art of mixology and the science of consistency to deliver the cocktail experience for the consumers After doing the research for a year and a half and multiple iterations with mixologists and bartenders across all the cocktails, we were able to create O’ Be Cocktails in a transparent glass bottle.
The Ready to Drink premium cocktail brand O' Be Cocktails was launched by Nitesh Prakash in 2021. O' Be Fab Cosmopolitan, O' Be Sauve Gin & Tonic, O' Be Lively LIIT, and O' Be Zesty Mojito are currently the brand's 4 cocktails with an average alcohol content of 8% by volume. There is always something new and unique to try for Indian Millennials, and O'Be has become a favorite. During a time of national lockdown, O'Be Cocktails saw an opportunity to provide easy access to high quality, ready to drink cocktails. Due to Covid 19, people found it relevant to have cocktails at home rather than going out which boosted the sales of the brand. So far, O’ Be Cocktails has sold 100,000 cocktails and are planning to sell 1,000,000 in the next 12 months across Pan India. O’ Be premium cocktails are currently available in 1000 premium wine stores in Bangalore, Goa & Hyderabad and are projecting a monthly revenue of 1 Cr O’ Be Cocktails has recently raised Rs 3 5 crore in a bridge round. The investment is led by Sattva Family Office, Gaurang Jhunjuhwala Partner, Mckinsey, Ankit Bhati (co founder of OLA who participated again), LetsVenture and others O’ Be cocktails will use the fresh capital to build the scale of the distribution to reach every cocktail consumer in India and, also for broadening the current range of O’ Be Cocktails.
Aditi: How is it different from other brands in the market?
Nitesh: Ready to drink beverage category has seen recent developments with many new brands on the shelf in the last 12 months We still believe there is a scope for many more to come and we are only scratching the surface. Consistently delivering the cocktail experience is our unique proposition and differentiation in the brand. We are the only brand that uses all the spirits like Vodka, Gin, White Rum and Tequila to make a range of classic cocktails This helps in catering to a large set of consumers.
Aditi: What is the price point and is it an advantage for the consumer or is it a little expensive?
Considering cocktails menu are the most expensive, O’ Be Cocktails are in an affordable range catering to everyone who's their drinking age, a college student or working professionals.
Aditi: Where do you see the brand 1 year from now?
Nitesh: Establishing O’ Be Cocktails as a ready to drink cocktail brand catering to every urban consumer will remain our focus in the short term establishing our distribution to PAN India and serving a million cocktails. The team is extremely bullish on the convenience we are able to provide to the consumers, and that will be our long term strategy catering to every consumer and providing their favourite drinks in ready to drink format.
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Nitesh: We are a premium brand, with natural ingredients, premium spirits and global standard and rewarded packaging.
All the states have different pricing strategies; however, we ensure that the price is in the range of 30 40% of the cocktails that are served in the HORECA channels making it easy, convenient and affordable for everyone
Aditi: What marketing strategies are being put in place to popularise the product further?
Nitesh: Being a cocktail brand, delivering the cocktail experience consistently is our sales and marketing strategy. We are a retail focussed brand, consumer acquisition through educating and marketing O’ Be Cocktails is our core strategy. Along with that, our core audience is artists and we collaborate with many PAN India artists to drive engagement across our digital platforms.
Whether its O’ Be Fab Cosmopolitan crafted with a fine mix of premium Vodka, Cranberry, Triple Sec and Lime or Its O‘ Be Zesty Mojito, crafted with Premium White Rum, mint and Lime or O‘ Be Lively LIIT, the most popular classic cocktail across crafted with perfection and a blend of Tequila, White Rum, Gin, Vodka, Triple Sec and Cola or it's our latest addition O‘ Be Suave Gin & Tonic, made with rose infused Gin, low sugar tonic water and a hint of Cucumber
FERN KADAMBA THE ECOFRIENDLY BOUTIQUE HOTEL IN GOA
IN REVIEW PAGE 76 |FOOD&HOSPITALITY
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By Rajesh Ghadge Images by: Fern Kadamba
The Fern Kadamba situated on the new Old Goa Panaji Highway is an upscale 5 star business hotel that is also known as Goa’s first eco sensitive property and it is rightly located in the Heritage Centre of Goa. The property is owned by Milrock and managed by Concept
Hospitality Private Limited
The Fern Kadamba is an eco friendly boutique hotel having all the rooms in the hotel come fitted with an energy saver panel. The hotel offers 31 Winter Green Rooms, 11 Winter Green Premium Rooms, 4 Fern Club Rooms, and 2
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According to him, Fern Kadamba is highly recognized amongst corporate clients. “We have 88 hotels across the country and overseas and besides the unit sales, we have 9 regional sales offices in different locations in India,” he said adding that their presence is very strong in Metro and 2nd tier cities. “Our business comes from various channels and sources and according to me, word of mouth publicity gets more than half our job done Every happy guest refers us to their contact and references and that works very well for us. ”
Hazel Suites with contemporary and heritage views. Goa’s rich heritage pays tribute to the hotel's furnishing, art, and cuisine, set amidst the lush greenery of a sprawling property According to the General Manager of the property Mr. Rajeev Kumar, he has never faced an issue with the occupancy. “Each type of property has its pros and cons and managing a small property is easier compared to the large one On the one side, we are doing exceptionally well with our occupancy rate but at the same, we feel sad when we have to refuse many of our repeated clients due to the unavailability of the rooms. It leaves a bad taste with guests when we say “NO” during their future booking Also afraid to lose the large size of business which has more benefits in terms of source of income.”
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Speaking on the USP of the property he said The Fern Kadamba comes under the upscale 5 star business hotels segment having all the modern facilities and situated in the heritage center of Goa. “Our hotel has 48 well
appointed rooms along with various options for Banqueting and Multi cuisine dining. We are also one of the Eco Sensitive hotels striving hard to adhere to the go green factor and our state of the art recreation facilities make our property special among others. The hotel also has other facilities such as Spa & Salon, Squash Court, 3 Layered Swimming Pool, and the Largest Gymnasium setup.” The Fern Kadamba also has multiple options when it comes to the Banqueting facility and they can cater from 10 pax to 400 pax for any social and corporate requirements. It has meeting rooms with different capacities besides the hall and an open air Poolside lawn for large Banqueting or events Easy access to the property and massive parking facilities attract guests to us for their events. GUEST ROOM & FACILITIES: Four room types Winter Green, Winter Green Premium, The Fern Club, and Hazel Suite | High speed Internet |Air conditioning, hot & cold water | In room dining | Housekeeping | menu | Digital in room safe | Complimentary in room tea & coffee facility J Mini bar | Business desk. RECREATIONAL PACILffIES Includes outdoor swimming pool set next to Cafe Tinto. Modern & equipped fitness center with steamed bath & Spa on the second floor. Besides this, there is an ultra modern squash court & Card Room. SERVICES AND FACILITIES Fully equipped business center | Express check in & checkout | Comprehensive travel assistance sightseeing tours, travel desk, foreign exchange conversion, ticket booking, city & airport transfers | Laundry set vice | Smoking area | Free car park | Safety deposit box | Access facility for the differently abled DINNING Tarshish Speciality restaurant serves authentic Indian & Mughlai Cuisine. Café Tinto a unique coffee shop on the first floor overlooking the swimming pool Serves buffet breakfast lunch & dinner along with PAGE 79 |FOOD&HOSPITALITY
Picture yourself sitting in a rustic ambience, overlooking green fields, where even the gentlest of the breeze caresses your soul and you smell fresh coffee with a cup in your hand just a few minutes later. And to accompany your cup of coffee, you can choose a delicious poee pocket or an apple cinnamon muffin and experience the sheer bliss of having good food with a great cup of coffee. more can one ask for?
What
IN REVIEW PAGE 80 |FOOD&HOSPITALITY KAHVI CAFE & BISTRO - THE CAFE WE HAD BEEN WAITING FOR! By Aditi Malhotra Images by Kahvi and Armaan Malhotra
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Welcome to Kahvi! Kahvi Café & Bistro opened its doors just a few months ago and has already become the talk of the town. The brainchild of Sabina Banu, who is an ex advertising and marketing professional before opening Kahvi, Sabina has spent close to 18 Years, entrenched firmly in the corporate world, working on brand strategies and media communications, within Group M and other agencies.
During this process of transition, she chose to switch careers from the corporate world to the Arts & Culture sector, heeding a call to explore her creative side.
The pandemic in 2020 was yet another opportunity for Sabina to re invent herself and while shifting to the new normal of working at home she also decided to finally launch her journey as an entrepreneur a momentous decision taken during the peak of the pandemic.
Taking a career sabbatical in 2014, Sabina moved to Goa not just to downsize her life but also to look for a better work life balance and to step away from the straight jacketed corporate life in general.
Sabina Started this journey by launching a small, boutique homestay in the heart of Saligão, North Goa Nestled within a 160 year heritage villa, ‘Kahvibaari Homestays’ exists in complete harmony with nature and promotes the concept of ‘slow living’ (hence the tag line ‘ go with the slow’)
She worked with Serendipity Arts Foundation, a not for profit Foundation, which runs one of the largest multidisciplinary arts initiatives in the South Asian region (Serendipity Arts Festival), as the Goa Ambassador looking into various aspects of the event for 5 years.
“I want to strive to do work that makes us think about our culture and traditions, about who we are, about where we are currently and about where we are going as people”, says Sabina And thus, as the next step, she spent the better part of this year working on converting the side courtyard of the heritage villa into a rustic, outdoorsy Cafe & Bistro with a mission to serve some of the best coffees in town, that are freshly brewed and a menu that is exclusively crafted around local produce and the wonderful Goan bread along with some healthy smoothies and salad bowls.
You can work from Kahvi and let your creative juices flow or indulge in candid conversations over coffee and delectable bites with your friends Even for intimate gatherings and private celebrations, Kahvi is a great place to hang out.
This is what we today know and love as Kahvi Café & Bistro. I fell in love with this place the moment I stepped there for the first time and even now I can’t pick one specific reason for doing so. Was it the ambience, the delectable food, the most amazing coffee or Sabina’s personalized warm hospitality or maybe everything put together, but even now after multiple visits, the love remains and only grows deeper Kahvi is a vibe that you need to experience for yourself. This Al Fresco all day dine In cafe needs all your attention. Serving the best coffees in this part of the town, with a quiet and serene ambience overlooking the green fields, Kahvi is an ideal spot to experience the true Goan susegad.
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Coming to food, Kahvi serves a delicious range of Poee Pockets with fillings like Ghee Roast Chicken, Chicken Salsa, Goan Pork Chorizo,
the Sundays are for brunch with dishes like Avocado Egg Salad Toast, French Toasts, Pancakes, English Breakfast and more that make your holiday worthwhile From the coffees, the Vietnamese Coffee, Classic Cold Coffee and Cappuccino top my list, but they do have a lot to offer, and you can take your pick. So, your neighbourhood has a new happening hang out and if you haven’t visited Kahvi Café & Bistro yet, this is your signal About the restaurant: Address: House 1/1, Casa Tipri, Opposite European School, Saligao, Bardez, Goa Contact: +918010061103 / +919833869100 Cost for two: Rs 500 approx Roast Pork, Roasted Garlic, Mushroom & Tomato and Cheesy Spinach & Corn and these should definitely be on your list. These ‘Poee Pockets’ are a delectable celebration of our Goan Poee and I am sure you cannot help gorging on them. My personal favourites are the Ghee Roast Chicken & Roasted Garlic, Mushroom & Tomato Poee.
Kahvi are extra special, while Tuesdays bring a selection of bakery items like Ham & Cheese Croissants, Chocolate Croissants, Chicken Lasagna, Spinach Pie, Muffins and a lot more, PAGE 83 |FOOD&HOSPITALITY
salad is another of my top picks and you must try it The quantities are just perfect and the prices reasonable. And something you should not
is their English Breakfast, it's an indulgence I can never get enough of. And don’t forget Tuesdays and Sundays
The grilled chicken avocado miss at Kahvi at
IN REVIEW 18TH JUNE ROAD, PANJIM, GETS A NEW LANDMARK WITH CARAVELA CAFÉ & BISTRO! By Aditi Malhotra Images by Caravela Caravela café and bistro is now a name that is synonymous with great coffee and excellent food. It’s been my favourite for years now and it makes me immensely happy to see how they have grown from 1 to 3 outlets and hopefully many more in the time to come. PAGE 84 |FOOD&HOSPITALITY
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Although I have been to all the outlets of Caravela, the Fontainhas one, the Candolim one and the newly opened one on the 18th June Road, this new outlet has my heart. It has a different vibe altogether. It's chicer, and vibrant and has a youthful appeal that cannot go unnoticed I am sure it will soon be a hot spot for all youngsters who like to hang out at places that serve great food, and coffees and are easy on the pocket too. From the moment you walk through the door, you feel a positive vibe everywhere. I find it very homey While the decor is simple and nothing loud, you can't fail to notice some e catching posters on the walls that add to whole vibe of the cafe. Its spread across 2 floors, where the lo floor offers limited seating, but lets you tempted with its huge display of desserts are freshly prepared in house, every day also the lower floor has a small shop setting from where you can buy some exclu stuff from the hills of South India, like pic chocolates, organic soaps and much more. Sharing more about the cafe, Cyrus Noro Executive Director, Caravela Cafe & B said, “Our third outlet is our commitmen serving great food with great ambience visitors in Goa. I believe in conversations food as the best way to bond with people. In a traditional Goan home, food is the centrepiece for family gatherings where everyone comes together and shares. Our ‘No Work Cafe’ policy is not always loved by everyone, but we have limited seating and continue to have a very loyal user base who love coming to our outlets for the coffee, food and conversations and not work ” This place is sure to satisfy your coffee cravings whether you prefer it hot or cold.
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Speaking more about their coffees, Carlos Noronha Jr, Executive Director, Caravela Cafe & Bistro shares, “Our cafe roasts its own coffee known as Latin Quarter, we have 5 varieties of coffee suited for different palates
Caravela has some amazing options for food on their menu and their All Day Breakfast in particular is a delight to indulge in.
The burgers and sandwiches are definitely worth digging for if you ' re looking for something more filling. Among my personal recommendations are the Ham & Cheese Sandwich, the Chicken Club Sandwich, and the Tomato Cucumber Cheese Sandwich Also, the juicy and delicious Beef Burger. They also have some pasta on the menu, and I loved the sea food pasta I tried.
There is a lot of temptation in the dessert section You can choose from delectable cake slices, apple pies, tarts, pancakes, and seradura. The warm apple pie and croissant with my coffee were delicious, but do not miss the cheesecake and the carrot cake, they were the best I had.
Rissois are Caravela's speciality Although the prawn ones are unbeatable, trust me, the veg version is equally delicious. Also on the menu are Beef Samosas or Beef Potato Chops and Croquettes (Beef & Chicken), which are worth trying if you want something to munch on while you sip your cup of coffee
So if you haven’t been to the new outlet on the 18th June road, this is your sign Go for it Restaurant Details : P ji 18th J R d
Add
Overall, for me, Caravela is a place that I can always trust with good food, good coffee and good service as well. And I personally look forward to more of their outlets opening soon.
Two are dark roasts and two are medium roasts, we also have a light roast for people who prefer their coffee on the milder side. We roast every alternate day so one can always get fresh coffee Our coffee is also available for sale at all our three outlets as beans or in powder form.”
By Kevin Pinto
Imagine entering into a small, cozy, beautifully tucked away haven that looks like the perfect postcard image. A lush, densely gushing waterfall is cascading through the rocks and falling right into a mesmerizing pool This truly is a sight to behold, isn’t it? But wait, this is no spot on some faraway European trip or tucked away bail spot. This is right here in the land of beaches Goa!
SAVARI WATERFALL WATERFALL HUNTING IN GOA
Images by Kevin Pinto
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The beautiful pond that forms the base is nothing less than a scene out of a movie. You can even enjoy a small dip in the pool. Be cautious and take appropriate measures to ensure maximum safety It must be noted that the area is guarded by security to avoid any unfortunate accidents.
Savari Waterfalls: This beauty is a perennial waterfall. For the uninitiated, perennial waterfalls last almost throughout the year. However, the intensity of the flow changes based on seasons Savari is a tiny hamlet that has been ticked away in the Netravali Wildlife Sanctuary inside the village Sanguem. This place is home to various local species of plants and animals. Especially famous for the local tree Bombax Ceiba which is locally called the Savari, hence the waterfall.
Waterfall Hunting in Goa Goa truly holds an unmatched energy that calls out to people across the world. It has the perfect blend of serenity every mind needs while offering fun when the heart feels like it.
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How to Get There A simple trek and hike is the best way to get to Savari Waterfalls. It lies at a distance of about 3km downhill from the Netravali Wildlife Sanctuary. Because the Netravali wildlife sanctuary is located in the hinterlands of Goa, one might find a little difficulty with
Among the many offbeat activities that have been recently gaining popularity in Goa, waterfall hunting is one of them. People now choose to go on the path less chosen and look for views, landscapes, and destinations that remain untouched, serene, and breathtaking. While there are many waterfalls that grace Goa, here’s a complete guide to Savari Waterfalls!
Restrictions: While visiting the area, it is important to be mindful of the fact that unruly behavior is not expected and appreciated for safety reasons. You will pass a security check by the guards, and things like alcohol, cigarettes, and speakers act are prohibited from maintaining the serenity of the place.
Note! Goa is a haven for tourists and locals alike. Everyone needs to come together to keep this place as serene and beautiful as when it was found Simple steps like not dumping your litter, plastic, bottles, and other items are necessary steps. If everyone does their part, this place can continue to maintain its beauty and sanctity So, on the next trip to Goa try going the chill route and head on over to the Savari waterfalls
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Ideal Visiting Time: The ideal time to visit the place is early in the morning. Everything is fresh, dewy, and serene. Weekends are not amassing the crowd; therefore, weekdays can be a great bet if individuals prefer a quiet, peaceful experience.
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transportation, but it is highly recommended to drive or ride in your own vehicle to get to the Netravali Wildlife Sanctuary. Get to the main gate of the Netravali Sanctuary by car or any other mode of transport. You can then choose between the popular waterfalls within that are the Mainapi Waterfall or the Savari Waterfall and pay a minimal entrance fee at the gate. In order to get to the Savari Waterfall, one can begin a short hike that takes about 20 minutes The beauty of this short hike is that it is a downhill hike, and you can almost hear the gushing of this massive beauty as you arrive closer. The anticipation buildup is truly worth the hype In order to make this place more accessible to everyone, the authorities have now built step like structures that make it easier to hike up and down.
Things You Need to Know Before the Visit Entry Fees: The authorities charge a minimal fee in order to gain entry into the Savari Waterfall region
By FNH Team Images by Centina Fernandes
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K I T C H E N 0 3 | F E A T U R E
CAKES BY CENTINA
BAKED AND SERVED FRESH! HOME CHEF OF THE MONTH
Centina Fernandes left her corporate job to pursue her passion for baking cake. She developed this passion for baking right from a young age when she was in her 4th grade of school but it took her some time to realize that this is where she belongs. The story behind entering the field of baking is also as much interesting as her journey. Here are the excerpts from her interview.
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Please tell us about your background and how you entered the field of culinary.
Like many, I was lost in the corporate world, and one day on my way back from work, I bought some cake for my niece but soon realized that it wasn't as fresh as it should have been, and I felt guilty about feeding her stale products, that's where the baker in me started baking cookies & cakes again only to please the sweet tooth of my niece. Have you done any formal education in the field of Culinary? I started baking in the 4th grade & I actually sold my first cake to teacher Alzira in St Marys school when I was in the 5th grade Post that I did a few courses with local bakers, and in covid times i was blessed to work with a Pastry Chef in my own kitchen, a chef who worked in hotels like the Taj, double tree by Hilton, and a few rated hotels outside India What was the reason you choose to bake the cake? Just like any other cuisine, the cake is a food item too & I strongly believe it should be baked and served fresh! That was my main reason to start baking again in 2016!
Mainly the deliveries & resources were the major hurdles faced but I overcome them by taking one challenge at a time and this became a constant practice. We've had unsatisfied customers in the past due to cakes not reaching safely, that's when I started baking and delivering myself, I am humbled to add I have the deepest gratitude to my parents for helping with deliveries across Goa. What are the USPs of your cuisine and how do you deal with the competition?
Ages ago... it was an unfortunate night when I went for dinner with my family and a cooked frog was placed on my plate, with its limbs intact, i first had a bite, n then looked at it & well, I leaped away from that table like a frog myself
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My main USP is we always bake fresh, it's also what sets us apart from our competitors, if you want a cake within 3 hours customized to your needs in terms of taste & look, look no further than #CakesByCentina. Also, we bake in house, but we deliver across Goa, from Sawantwadi right upto Canacona. Tell us more about the types of cakes that you bake and your specialty Wedding cakes, customized cakes, Bachelorette cakes, sugar free & vegan cakes, donuts, eclairs, quiche & cookies Our specialty is our donuts and customized cakes & our bestseller is our Eggless Sugarfree Carrot Cake & our customized cakes include and are not limited to cakes with alcohol in them. What is the weirdest food she has ever tried?
What are the hurdles you faced while perusing your dreams and how did you overcome them?
After 5years, thinking of anything else now is not really possible, but im a go getter, so given an opportunity to do something different i probably would give it a go, without leaving baking though!
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Tell us about your top 5 favourite dishes I love paneer, and though I am a Goan, im a Punjabi foodie by heart
Always
If not a Chef, what else would have been her calling?
Tell us 5 kitchen tools she cannot live without. Measuring tools, the stand mixer, the whisk, the oven, and most importantly my mom who helps me keep the kitchen clean (baking is easy, cleaning is not!) Any msg that you want to give ? follow your dreams, keep upgrading and believing in yourself and stay consistent. I also believe that The Way Ahead is Not Through Competition but Collaboration
VOCAL FOR GOACAL RIDING HIS WAY FOR 22 YEARS, MANOJ IS ANOTHER SUPERHERO YOU MUST KNOW ABOUT! By Armaan Malhotra Image by: Armaan Malhotra PAGE 96 |FOOD&HOSPITALITY
On some days he barely earns 100 Rs in a day and on good days also it's only around Rs 1000 a day, then there are worse days when he doesn’t get a single ride and doesn’t earn a penny. Yet you will always find him smiling and happy. One day when I was riding in his auto, I found him to be a little grumpy. He was very troubled with his phone and for him his phone was his only way of connecting with his customers How would they call him and him losing out on his work was constantly bothering him? The next day I had to travel again and I pre fixed the time with him. I went to Panjim market and quietly bought him a new phone. He didn’t say much then, just kept it silently, but the spark in his eyes said a lot to me. It was just my small way of saying thank you to him for being there for me and my family all these years and of course, he continues to do so. So if you are around Porvorim and ever need to use an auto, you can call Manoj at 9850197460 or find him at the Coqueiro circle bus stand. For me these people are our everyday superheroes and I just cannot thank them enough.
He lives with his wife and 2 children near Kadamba Depot Road and somehow makes his ends meet. He feels that too much has changed over the last 10 years, there has been a lot of progress but then also there has been huge price inflation. During COVID I saw him the most dejected, he felt so helpless and didn’t know what to do Although most of his work happens with the locals only when no one was stepping out of the house, who would require an auto to travel. He is 53 years of age and has been driving an auto for 22 years now. In his early years, he ran away to Mumbai to make a better living for himself, but he soon realized the struggles of living in a big city are sometimes even bigger.
Meet Manoj, or Uncle as I refer to him He was one of my first connections in Goa. I recall waiting for some transportation to go to Panjim from the Coqueiro circle when his auto made his way around me and stopped by.
I clearly remember how much he helped me when I was all alone shifting into a new house. It’s been more than 5 years and he remains one of my most reliable and easy means of transportation to date. Over the years he has warmed so much towards us that where in initial years he would deny dropping by at late hours or refuse to go sometimes, he now makes an extra effort to accommodate our travel hours. Even if I must go out late or very early in the morning, he is there. Along with a connection that we have made over the years and he somehow feels responsible towards us in a caring way, he also admits that he comes at odd hours because I am the only one who uses his services and of course, he needs to earn his money.
While he was dropping me at Panjim, I casually asked him if he lived around and to my relief, he mentioned that he lives in Porvorim itself. Since I had no conveyance of my own, I thought keeping his number would come in handy and hence I asked for the same. I started calling him whenever I had to step out and very punctually, he would pick me up from my home and drop me wherever needed. On some occasions, he would even wait for me to finish my work and bring me back home.
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