VOLUME 1 • ISSUE 4
Goa's First & Only Food & Hospitality Magazine
GOA FOODIES THE GOAN KITCHEN: BRINGING BACK GRANDMA’S COOKING Few people are lucky enough to have Goan family and friends living in the state, who would invite them over for a traditional home cooked meal.
GOAN SPIRITS MAKAZAI RUM, A FRESH WAVE OF CHANGE IN INDIA’S RUM SEGMENT! Over the past few years, the rum business in India has seen an upward chart and there is a positive shift in people trying premium brands in this category.
THE INCREDIBLE KITCHEN
MAY 2022
GM SPEAKS A JOURNEY FROM EXECUTIVE HOUSEKEEPER TO CLUSTER GENERAL MANAGER Anmol Ahluwalia, a cluster General Manager at Taj Holiday Village Resort & Spa and Taj Fort Aguada Resort & Spais a Hotel Management Graduate
CHEF SPEAKS MEET JOEL MURZELLO, BRAND CHEF FISHERMAN’S WHARF AND THE RED GINGER! A well-rounded professional with an exceptional background and 12 years of operations and people resources experience in culinary management
GOENCHO PATRAO It is said that spice enhances the taste of mango. Taking inspiration from the Portuguese spice trade,
COVER STORY
THE MAN-GOA CONNECTION!
IN REVIEW CAPE GOA- THE PERFECT ROMANTIC GETAWAY! I visited the insanely beautiful Cape Goa in Cabo De Rama – a romantic resort that hugs the rocky hillside, overlooking the ocean.
Industry Buzz
VINCENT RAMOS
Vincent Ramos has been elevated to the position of Senior Vice President – Goa by IHCL Management.
TABLE OF CONTENT
10 EDITORIAL
00
12 THE TEAM 14 INDUSTRY BUZZ IHCL PROMOTES VINCENT RAMOS TO THE POSITION OF SENIOR VICE PRESIDENT
14
00 22
22 TAVERNS OF GOA CHEERS TO A LEGACY CALLED CAJY BAR!
26 COVER STORY THE MAN-GOA CONNECTION!
34 INCREDIBLE KITCHEN MANGO CHIFFON CAKE
MULBERRY SPARKLE
35 GOENCHO PATRAO
00 26
IT IS SAID THAT SPICE ENHANCES THE TASTE OF MANGO
36 GOAN FOODIE THE GOAN KITCHEN
40 STARTUP NOOK
00
A COLONEL THAT IS ANYTHING BUT FAST FOOD!
44 COCKTAILS AND
CUISINE WITH ADITI SOME UNUSUAL MANGO COMBINATIONS TO TRY!
36 PAGE 08 |FOOD&HOSPITALITY
40
00
46 GM SPEAKS A JOURNEY FROM EXECUTIVE HOUSEKEEPER TO CLUSTER GENERAL MANAGER
52 CHEF SPEAKS CHEF JOEL MURZELLO
56 FOOD & HEALTH EATING MANGOS FOR HEALTH! WHY SHOULD YOU DRINK GREEN TEA?
64 GOAN SPIRIT MAKAZAI RUM - A FRESH WAVE OF CHANGE IN INDIA’S RUM SEGMENT!
68 IN REVIEW NOTHING FISHY ABOUT FISHERMAN’S WHARF.. ONLY GOOD FOOD AND GOOD VIBES!
52
14 56
FOOD ENGINE: A TREAT FOR BURGER LOVERS AT A POCKET-FRIENDLY PRICE! CAPE GOA- THE PERFECT ROMANTIC GETAWAY!
80 TRAVEL TALES TORDA LAKE PORVORIM’S LITTLE SECRET!
84 HOME CHEF OF THE MONTH MADE.AT.HOME AND MADE WITH LOVE!
88 VOCAL FOR GOACAL RIDING HIS WAY FROM 1972 TO THE AGE OF 72, MEET SHAMBA, THE SUPERHERO WITHOUT A CAPE!
64
© All rights are Reserved. Reprinting, publishing whole or part without obtaining the express written permission of editor and publisher is strictly prohibited. All the images unless otherwise indicated are used for illustration purpose only. In case you feel that any image/s or content/s should not be there / needs due credits / having copyrights, you may please immediately inform the same to the editor/publisher in written format, the needful will be done in the following issue. To err is human. Although we take due care while publishing the magazine to ensure it is free of any mistakes, any omissions or errors are entirely unintentional. In case you find any erroneous photographs, language, missing credits or anything else published incorrectly, please feel free to bring it to our notice. We believe in publishing matters that catch our readers' attention and at the same time impart information. We hope all our readers appreciate the content and help us make this publication even better and more useful. Published & Owned by GOA PRISM DIGITAL MEDIA, and Published at FIIRE, Fatorda - Goa. 403602. India. Editor & Publisher: Rajesh Ghadge
PAGE 09 |FOOD&HOSPITALITY
84
EDITORIAL
THE MAN-GOA RIDE! Do
you
love
mangoes?
I
mean
is
that
even
a
question, how can you not love mangos. Still,
if
you
belong
to
that
strange
Apart from the soulful connection with mangos, there are some soulful places and people to discover too. Our
species
of
Vocal
for
Goacal
feature
this
time
takes
you
on
a
people who don’t like mangos, dude, I feel sorry for
journey of a pilot who has been driving for 50 years, can
you,
you even imagine what Goa was like 50 years ago, and
you
Mangos
don’t
know
aren’t
called
what
you
the
king
are of
missing all
in
fruits
life.
for
no
reason. Well
In our Travel Tales, let me show you a hidden gem in
for
season
this man at the age of 72 still rides his bike like a star.
all
of
you
mango
mangos
is
lovers,
here
read
and
we
along.
being
a
The
Porvorim that has been my evening walk route for years
food
now and I have captured some of the most tranquil
magazine, how can we not talk about it. So, if you
moments
find bits and pieces of mangoes spread all over the
reviews are bound to tingle your taste buds with some
magazine, just know that the mango mania is here
amazing eats across pockets. From a well-established
to stay.
name that has been standing tall for years to a food
Our
cover
take
story
you
on
the
through
exclusively
with
elsewhere.
Our
especially
on
a
Man-Goa bond
mangoes incredible
some
connection
that
and
you
Goa won’t
and
mesmerizing
sunsets
at
this
point.
Our
will
truck that satiates your hunger pangs without burning a
shares
hole in your pocket. Plan your vacations with our choice
find
of stay places whether you are on a budget or wanna
it
kitchen
section
focuses
splurge on some luxury.
drool-worthy
mango
recipes
This issue of the magazine is nothing less than a roller
that you cannot get enough of.
coaster ride and I promise you lots of fun, information
And did you always think of mango as the sweetest
and more.
fruit and thus high on sugar & calories? But did you know
of
the
various
health
benefits
that
mangos
have to offer? Don’t forget to check out our food and
health
section
to
discover
more
about
find
out
which
don’t
forget
to
flood
my
inbox
with
your
suggestions. I am waiting to hear from you all.
the
goodness of mangos. Let’s
And
A mango filled love! places
are
buzzing
with
a
mango special menu and items in our Industry buzz section.
ADITI MALHOTRA MANAGING EDITOR
PAGE 10 |FOOD&HOSPITALITY
CONTACT US
THE TEAM Editor in Chief & Publisher Rajesh Ghadge rajesh@rajeshghadge.com
Managing Editor Aditi Malhotra aditi@foodandhospitality.org
Contributors Sunil Malhotra Laila Fathima Jade Dsa Kevin Pinto
Design & Layouts Creative Concept Media creativeconcetmedia@gmail.com
Photography Intern Armaan Malhotra
Content Writing Intern Sabita Mishra
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 12 |FOOD&HOSPITALITY
INDUSTRY BUZZ
IHCL PROMOTES VINCENT RAMOS TO THE POSITION OF SENIOR VICE PRESIDENT By FNH TEAM Image by IHCL
After serving as an Area Director for almost five years and generating outstanding results in his domain Mr. Vincent Ramos was elevated to the position of Senior Vice President – Goa by IHCL Management. His promotion creates a landmark in Goa’s Hospitality industry being the first Goan to have been bestowed with such a prestigious position by India’s top Hospitality player.
PAGE 14 |FOOD&HOSPITALITY
Known
as
industry
a
perfectionist
of
Goa,
management
in
Mr.
the
hospitality
Ramos
experience
of
bears
over
a
a
decade
achieve
benchmark
standards
for
tourism
in
Goa. He is appointed as Mentor for the Goa Chamber
of
Commerce
&
Industry
(GCCI)
and he has been instrumental in the expansion
Committee – Tourism vertical and is a part of
of IHCL comprising of a group of brands – Taj,
the
SeleQtions,
Tourism
Vivanta,
Ginger,
amã
Stays
&
Managing
Committee
Association
of
Goa
Travel
(TTAG)
an
Goa.
Confederation of Indian Industry (CII) Goa.
Under the able guidance of Mr. Ramos, IHCL,
Hailing from the beautiful island of Chorao in
Goa witnessed transformative growth leading
Goa, Mr. Ramos completed his schooling at
to greater profitability and market leadership
Monte de Guirim School and later graduated
in each of the relative market segments. With a
from the Institute of Hotel Management, Goa.
footprint of 21 unique destinations and over
He
1500 rooms across a wide spectrum of brands,
Administration
IHCL
Management
to
define
the
changing
his
Master’s
from
S.
and
P.
as
in
Jain
Business
Institute
Research,
Mumbai.
hospitality operator and leader in the tourism
academic certifications from IIM Ahmedabad,
sector. Some of the iconic properties in the
Cornell
IHCL,
&
Singapore. He has been previously awarded
Convention Centre, Taj Exotica Resort & Spa,
the ‘Unsung Hero of the Hospitality Industry’ in
Taj
2017 and ‘Most Admired General Manager of
Fort
Aguada
include
Resort
&
Taj
Spa,
Resort
Taj
Holiday
University,
achieved
of
Furthermore,
portfolio
has
the
landscape of tourism in Goa as the largest
Goa
he
well
as
&
Executive
attained
as
the
Trails, Qmin, and TajSats. across the state of
continues
Member
of
and
prestigious
Nanyang
University
Village Resort & Spa, and Cidade de Goa.
the Decade’ in 2018.
The
Known for turnaround loss-making hotels, Mr.
sheer
helped
leadership
in
positioning
qualities
maintaining of
the
of
and
IHCL
Mr.
Ramos
elevating
group
in
Goa
the even
Ramos
has
brought
numerous
accolades
to
India including winning the coveted ‘Best Hotel
during the challenging business circumstances
of
posed
able
during his stint leading the legendary Umaid
guidance properties across Goa had carried
Bhawan Palace, Jodhpur where he made both
out various initiatives in aid of those who were
Indians
deeply
recognition includes IHCL, Goa achieving the
support
by
the
pandemic.
affected of
the
across
Under
the
healthcare
his
state
workers,
and
in
migrant
the
Best
World
and
Team
Award’
Goans
by
TripAdvisor
proud.
Achievement
Award
most
for
recent
business
performance
unprecedented times.
Worldwide Hospitality Awards 2021 in Paris.
He has not only effectively represented IHCL
Delighted to execute his new role, Mr. Ramos
but has also been the voice of the industry as
is humbled to be in service of the state as the
a
Senior Vice President – Goa and looks forward
within
optimization revenue
in
testimony excellence.
of
costs
Goa to
the
over
Mr.
geography.
and the
enhancement
past
Ramos’s
Moreover,
he
The
has
two
drive been
years
in
to
is
contributing
towards actively
involved with the local state authorities to
IHCL’s
growth
in
towards
innovation
2016
laborers, and Covid Care Centres during these
whole,
through
The
in
the the
at
region, state’s
the
thus
tourism
growth story by generating job opportunities and
other
potential
prospects
for
the
Government and Goans.
PAGE 15 |FOOD&HOSPITALITY
INDUSTRY BUZZ
TAJ NORTH GOA’S HANDSON APPROACH TO HYGIENE 5th May, 2022, Goa: The past two years have
Associates were also engaged in poster and
made
daily
slogan
making
take
posters
being
us
habits
all
as
re-think
and
hygiene
re-align
and
our
sanitization
precedence. This is especially true for those who
have
returned
to
traveling
with
contactless services being at the forefront of the service industry. Known to most domestic and foreign travelers as the go-to for family vacations, party goers and destination weddings, Goa has become more
popular
working
than
became
ever
before.
the
new
As
remote
normal,
the
susegaad state is now on the top of visitors’ lists for ‘staycations’ and ‘workcations’. Being
at
the
Candolim,
hub
Taj,
importance
of
North
of
tourist Goa
attractions
recognized
maintaining
new
in the
normal
standards. Re-assuring patrons of exemplary services
with
the
promise
of
safety,
the
associates of Taj Holiday Village Resort & Spa and
Taj
Fort
participated
in
Aguada the
Resort
Hotelier’s
&
Spa
Association
of
India’s “Hand Hygiene Day” over 2 days on 4th & 5th May, 2022. Commencing with a session on the importance of
frequent
cars hand
were
sanitization, advised
washing
on
chauffeurs
the
correct
by
experts
Hygiene
Solutions.
During
session,
professionals
maintaining
hygiene
of
steps
from the
shared
considering
points of contact in a vehicle.
PAGE 16 |FOOD&HOSPITALITY
hotel to
Diversey insightful tips
the
on
various
welfare areas.
competitions, displayed
with
across
winners’ employee
INDUSTRY BUZZ
WORLD’S LARGEST IGLOO CAFÉ IN GULMARG By Sunil Malhotra Images: PTI, Google
An Igloo Cafe which claims to be the largest in
The
place
created
the world has opened its doors to Tourists in
staircase can seat 40 people at a time. With a
Gulmarg, J&K. Syed Wasim Shah, a hotelier,
wall 5ft thick Shah hopes it stands till mid-
the creator of this café claimed that tab 37.5
March
ft high with a diameter f 44.5ft it was the
public.
world’s largest beating one in Switzerland at
The
33,8 ft high and 42.4 in diameter.
attraction for the locals as well as tourists.
after
Café
in
in
which
it
itself
has
two
will
be
steps
closed
become
a
with
to
centre
PAGE 17 |FOOD&HOSPITALITY
a
the
of
INDUSTRY BUZZ
GUJARAT GETS ITS FIRST AEROPLANE RESTAURANT
At the cost of 1.40 per car, this Airbus 320 was
The restaurant can seat 102 people at a time
bought from a company and converted into a
and
restaurant.
aircraft the waiters and waitresses are dressed
You get a scintillating experience of being in a
as air hostesses and stewards with intermittent
real aircraft at this restaurant.
announcements taking place.
The restaurant is located on Intersil bypass in
The
the city of Vadodara.
comprising of multi cuisines.
PAGE 18 |FOOD&HOSPITALITY
enhance
place
the
offers
feeling
you
an
of
being
array
of
in
an
dishes
INDUSTRY BUZZ
SELECTED AS MEGHALAYA’S BEST TOURISM VILLAGE KONGTHONG
The Village has been selected by the Ministry
The
of
calling
Tourism,
Whistling
Meghalaya,
Village,
as
also
its
known
official
as
entry
the
Villagers each
here other
have by
a a
unique unique
way tune
of for
to
generations. the villagers traditionally call this
UNWTO(The World Tourist Organisation for the
tune the Jingrwai Lawbei meaning the mother’s
category of “Best Tourism Village” alongside 2
love song. The villagers usually have 2 names,
more from the country.
the longer formal one and a shorter tune used at home. Some years back it was suggested for an UNESCORTED tag too.
PAGE 19 |FOOD&HOSPITALITY
INDUSTRY BUZZ
INDIAN RAILWAYS LAUNCHES “BABY BERTHS” FOR TRAVELLING WITH INFANTS
A new significantly beneficial step, especially
berth and secured with a stopper for infant
for those travelling with infants has been taken
passengers
in
by Indian Railways keeping their convenience
Lucknow Mail on a trial basis.
and comfort in mind.
This
The national transporter for a start has fitted 2
they
foldable baby berths aligned with the lower
passengers. The project is still in its nascent
laudable get
a
the
move
three-tier
will
positive
be
AC
coach
expanded
response
from
of
once the
stage and will take time to get the full effect.
PAGE 20 |FOOD&HOSPITALITY
INDUSTRY BUZZ
GOLDEN CHARIOT LUXURY TRAIN FROM BENGALURU, BACK ON TRACK
The
Golden
convenient
Chariot
way
to
Luxury
see
Train
some
of
is the
a
very
tourist
Halebidu, Chikkamagaluru and Goa as well in six days and seven nights in its first round trip
destinations and heritage sites of South India.
after operations came to a halt in 2017.
Also
Back on Track again this Sunday it is a golden
called
‘The
Pride
Of
Karnataka’
cover Bandipur National Park, Mysuru,
it
will
opportunity
for
discerning
travellers
enjoyable and enlightening experience.
PAGE 21 |FOOD&HOSPITALITY
fr
an
TAVERNS OF GOA
CHEERS TO A LEGACY CALLED CAJY BAR!
By Laila Fathima Images by Eligio
Goa, in the 60's and 70's used to be famous for its hippie trails. Post millenium though, things slowly changed and now it's the hipsters who keep the alternate Goa scene vibrantly alive. They are the ones who either
call
Goa
home
or
visit
here
often
enough
to
no
longer
be
enamoured by the shining clubs and big restaurants of Panjim or Assagao. They flock to not-so commercial watering holes where the clientele is young, articulate, artistic and comfortably ensconced in crowded corners.
PAGE 22 |FOOD&HOSPITALITY
The music is lively, the vibe eclectic and the
The
ambience
superb job of giving Cajy Bar a unique appeal
at
first
glance
can
look
like
three
in
its
of
them
together
ambience
and
it's
have
F&B
done
a
someone is having a backyard party. Sitting on
both
offering.
the cusp of a mainstream and unconventional
Initially opened as a local dive bar with just
list of places that one must 'do' , these are the
three tables by the Fernandes family, word of
local taverns of the North Goa belt.
mouth soon turned Cajy Bar into a popular chill
One such ambient bar is Cajy's in Arpora. Will
out spot for Goans and tourists alike.
you find tourists here? Definitely. Yet, Cajy Bar is one of those rare places that are situated almost in the heart of the loud and dazzling tourist strip and yet remain unaffected by it. Apart from a handful of actual tourists, Cajy Bar is mostly frequented by Goan locals and settlers
alike.
operations
This
in
Domingos
family
1970
founded
Fernandes
grandfather
of
owned
a.k.a
the
bar by
started Caitano
Cajetan
present
(Cajys),
owner
Eligio
Fernandes. Cajetan was a popular man in his village and tipplers
from
villagers
found
Arpora their
and
way
to
neighbouring his
bar
each
evening to exchange daily tidbits of life over some
brew
and
goan
snacks.
In
fact
Eligio
recounts how even now some old timers visit to reminisce
about
grand
dad,
here!
To
the
when this
good
they
day,
old
had
the
days
their bar
first
of
his
dates
retains
the
unassuming nature of a local tavern where you can today mostly find lively groups of pals out for an affordable evening of spirits and tasty bites. After
the
passing
away
of
Eligio's
father
Damiao, in 2010, the bar was rented outside the
family.
But
in
2020,
the
life
changing
pandemic ,which largely figures in nearly every person's story today, hit home hard. With no job opportunities visible, Eli, as he is popularly known, formed a formidable trio consisting of his
mom
Philomena
Fernandes
and
sister,
Evelyn Fernandes and restarted Cajy Bar as a family again.
PAGE 23 |FOOD&HOSPITALITY
The charming balcao like seats in red stone,
What more does one need when the goal is to
the chairs made with crates, the carrom board
relax and have a chilled out time with friends
room, the garden tables..all vie for attention
in Goa.
and no matter where you finally plonk yourself
Eli admits it gets tough when it's just three
after giving an order of beer and the specials
people at the helm but they still prefer keeping
of the day, the service is assured with warm
a low profile, mostly preferring to cater quality
smiles
personal service to locals who are long time
and
genuine
hospitality.
An
attribute
that has trickled down over the decades, it is
regulars
what makes this family-run business a fierce
having heard or read about it.
favourite of both Goans and a floating hipster
He proudly recounts how sometimes when the
crowd who seek out offbeat eateries to spend
place is full, regular customers never hesitate
their time and money on.
to lend a helping hand at the bar or to wait at
And both are well spent on Cajys on any given
tables. That says much about the place and
evening!
the people who run it.
The
phenomenal
Philomena,
Eli's
here
on the bone, is a favourite of many. While the
found and fallen for this gem of a tavern on
Prawns
the
Tongue
Roast
and
Mello
always
Try
assured
Cajy's
Rosa
place
if
Resort
you
road,
of
so
here
The delicious Ard Mass, slow cooked pork ribs
too.
friendly
come
friends
are
pet
who
of the lip smacking menu here.
Garlic,
a
tourists
It
Butter
also
also
extraordinarily gifted chef-mom, is in charge
in
is
and
a
your
furry
good
time
haven't
Mainath
already
Bhatti,
Beef Croquettes are utterly droolworthy, some
Arpora, Goa. Some evenings, the place can
crowd
Lollipop,
get crowded so it's not a bad idea to call
Stews and Pork/Beef Vindaloo with Garlic Poi
ahead and book a table if you are a large
seem to hit the spot when a large and hungry
group.
pleasers
like
the
Chicken
group orders. Goan styled beef cutlets are perfect on the side of your drinks. Which you can choose from a slew of whiskeys, gins and foreign and Indian beers
along
with
locally
brewed
new
the
increasingly
age
Goan
popular
Craft
beers.
Cocktails are not on the menu but if you were to walk up to the counter, the ever hospitable Eli will make you unique cocktails and drinks with the liquors and mixers in stock. During the Feni season, needless to say, the demand for this local heritage drink goes way up! At Cajy Bar, open mic nights are often held while some evenings, sports enthusiasts gather to
watch
live
football
or
cricket.
Retro
and
commercial foot tapping music for the swaying crowd and friendly faces all around.
PAGE 24 |FOOD&HOSPITALITY
COVER STORY
COVER STORY
Mangoes & Goa have a deep connection and
THE MAN-GOA CONNECTION!
you
can
understand
this
connection
only when you live here. Before moving to Goa,
‘Dusehri’
mango
used
to
be
my
favourite and we used to wait eagerly for it to bless us with its presence somewhere in the month of June. But the past 5 years of living
in
Goa,
have
changed
my
preferences. Mankurda is most certainly my favourite now. But you know what’s the real connection with mangoes in Goa all about.
By Aditi Malhotra Stock Images
The connection comes from watching them grow,
picking
relishing backyard.
PAGE 26 |FOOD&HOSPITALITY
them
them,
plucking
straight
from
them,
and
your
own
All my life, we always bought mangoes from
For any Goan, Mankurad means "Mango." But
the
when
shopkeepers,
idea
of
having
and
a
markets
mango
and
tree
or
ate,
the
watching
I
came
to
Goa,
I
was
completely
unaware of the name.
mangoes grow was nowhere near. For us, it
That’s when I learnt that the state of Goa is
was
home to almost a hundred other varieties of
a
grew
general
the
perception
mangoes
and
that
then
the
sold
farmers them
in
mangoes, some of which are unique to Goa.
markets, from where we then bought them. But
And as I started living here, I fell in love with
ever
not just the mangos it produces but the whole
since
we
moved
to
Goa,
mangoes
became a story, emotion, and connection. We
culture that surrounds it.
were
mango
But did you know, prior to the arrival of the
trees. The fun of hearing mangoes fall at night
Portuguese, mangoes were not very popular in
and instantly running outdoors to pick them up
Goa, despite being grown throughout India for
before the ants attacked or sometimes holding
nearly
long sticks to make them fall on the ground is
discovery of the sea route to India in 1498 and
unmatched. From making mango pickles and
Afonso
aam panna with raw mangoes to the creamy
conquest
milkshakes
center of Portuguese colonial activities in the
whole
blessed
with
with
houses
the
experience
that
sweeter of
had
varieties,
relishing
the
mangos
4000
de
years?
With
Vasco
Albuquerque's
of
Goa
in
1519,
Da
Gama's
invasion Goa
and
became
a
Orient.
changed for me after moving to Goa.
PAGE 27 |FOOD&HOSPITALITY
In
Goa,
mango
saplings
were
imported
and
planted at a profit due to the high demand for mangoes in Europe. Apparently, Goa had the right climate and soil conditions to cultivate mango trees. And thus began the love affair between Goans and mangoes. Indian
Council
of
Agricultural
Research-
Central Coastal Agricultural Research Institue is apparently working on the idea of making the Mankurad mangoes available all through the
year.
preserve
They the
are
fruit
looking without
at
techniques
to
compromising
its
taste and quality. Coming back to Mankurad, its synonymous with the best mangos in Goa and it's often the first one to hit the market. It’s priced very high for the first few days and then slowly the price starts dropping. I was almost shocked to see it priced as high as 1000/- Rs for just about 6-7 pieces when it first came in the market, and now it has gone to Rs 200 for a dozen. A mankurad is distinguished by its dotted skin and orange-red blush on the shoulders and a part of the cheek. When put close to the cut end of the fruit stalk, the aroma of mankurad mangoes is almost irresistible. The mature fruits of the Malges or Malgueso mango ripen around the same time as those of the
Mankurad
and
are
mostly
used
for
preparing mango chutney or sweet pickles. It has a very distinct aroma and flavour too. Alphonso
is
another
very
popular
variety
of
mangoes found in Goa. Around mid-April, the Xavier mango makes its presence felt in the market with its own shape, flavour, and colour. It is still relatively unknown in the market.
PAGE 28 2 |FOOD&HOSPITALITY
PAGE 29 |FOOD&HOSPITALITY
PAGE 30 |FOOD&HOSPITALITY
The Manga Hilario or Mangilar is arguably the best
mango
variety
of
Goa.
The
pulp
is
a
buttery yellow to ivory in colour, and the peel has a saffron-coloured cut edge. Although it’s one of the best varieties, not many people get to savour its deliciousness because it ripens during
the
monsoons
abundance
and
thus
when most
fruit of
flies
the
are
fruit
in
gets
infested. There are many other lesser-known varieties of mangos too which include Fernandina, Colaco, Culas, Afonso and Monserrate. Making hotels
most
of
and
the
Mango
restaurants
season,
introduce
some
special
mango based items on their menu. Desserts being the obvious choice, now menus also see the use of mango in appetizers, main course and
cocktails
as
well.
At
many
places
you
would find raw mango replacing raw papaya in
a
refreshing
season
based
salad.
Mango
Mojitos become the in thing and of course how can you not think of a mango cheesecake as dessert in the season time. One
of
the Mall
recently
hosted
a
Mango
Festival where one could not just buy different varieties about
of
mangoes
them.
Grafting
were
Special also
but
also
sessions held.
A
learn on
more
Mango
mango
thali
amongst other mango related food items was also available for mango lovers to indulge in. One could also buy saplings and enjoy some folklore while discovering the world of mangos.
PAGE 31 |FOOD&HOSPITALITY
I personally happened to enjoy Mango Mania
Thus the sweetness you get is totally as per the
at the Goa Baking Company at Marriott Goa
natural
sweetness
Resort & Spa, where their pastry chef Kalyan
Mango
ginger
Banerjee
Chef
Sensation with Pista Dacquise are the chef's
Dibyendu Roy went out of the way to bring
personal recommendations. For me, the mango
mango desserts on to the table.
freezer cake was simply out of this world.
A wide array of cakes, pastries, donuts, dessert
But when it comes to enjoying mango in its
jars, smoothies, milk shakes and much more is
original form, I am still hooked to the Mankurad
available as the GBC for you to devour. One
and keep trying some other varieties every now
of the best parts about the entire experience
and then. What about you, how many varieties
is
of mangoes in Goa have you tried, and which
that
along
none
of
with
the
the
Executive
desserts
or
cakes
have
additional sugar, they are purely made with the natural flavours and sugar present in the fruit.
PAGE 32 |FOOD&HOSPITALITY
of
the
chocolate
one is your favourite?
mangoes slice
and
used. Citrus
INCREDIBLE KITCHEN
MANGO CHIFFON CAKE
2 servings
10 minutes
By Ekant Jain
Ekant Jain is a passionate baker who loves experimenting with recipes and creating magic in the kitchen. Here is the magician sharing a beautiful mango cake recipe that you can bake and carry along while travelling too.
Ingredients 1. Mangoes (Ripe Pulp) 150 gm (2 medium sized) 2. Sugar 120 gm (8tbsp) 3. Olive Oil (Extra Virgin) 110 gm (7tbsp) 4. All Purpose Flour 140 gm (9.5tbsp) 5. Eggs 3 nos. 6. Cooking Cream (Fresh Cream) 35 ml (2tbsp) 7. Chilly powder (Optional) 3 gm (R pinch) 8. Baking powder 5 gm(1tbsp) 9. Vinegar 3 ml (3/4tbsp)
Method
1. Add olive oil and mix well + Add mango pulp 2. Mix the baking powder and chilly into the flour. 3. Now fold the flour into the yolks and sugar mixture, add the cream and homogenize.
4. Now beat the egg whites with a whisk or with a hand blender using the whisk attachment until starts forming soft peaks. Now add the Vinegar and whisk at high speed unt8il the meringue gets stiff. The Vinegar will help to stabilize the meringue.
5. Now add the meringue a little at a time into the egg yolk mixture, folding it from all sides and cutting from the center, (use a spatula). Gradually fold in the entire meringue.
1. Remove pulp of mangoes from seed and finely chop it. Set aside some mango cut into cubes for garnish.
2. Separate the yolks and whites of eggs. Keep 5them in separate bowls.
3. Add sugar to the egg yolks. Mix well with a whisk until the sugar is dissolved. PAGE 34 |FOOD&HOSPITALITY
6. Now pour the mixture into a baking dish which is lined with greaseproof paper.
7. Bake at 170 degree Celsius for 15-20 minutes, or until a knife pierced in the center comes out clean.
8. Let it cool. Demould, can be sliced and served garnished with sliced pulp mangoes or can be packed in a foil bag for travelling purposes.
INCREDIBLE KITCHEN
GOENCHO PATRAO
1 servings
10 minutes
By Taj Holiday Village
It is said that spice enhances the taste of mango. Taking inspiration from the Portuguese spice trade, the below cocktail was created using the pulpy ‘Mankurad' variety by Taj Holiday Village Resort & Spa. It's simple to make and easy to relish. So this season, give your home parties the taste of this amazing cocktail.
Ingredients 60 ml vodka 10 ml simple syrup
Method 1. Slit the green chili and leave it in the cocktail shaker
45 ml fresh mango juice/pulp
2. Add vodka
1 green chilli
3. Add fresh mango juice/pulp and simple syrup 4. Add ice and shake well 5. Double strain the drink in a cocktail glass and garnish with a raw mango slice
PAGE 35 |FOOD&HOSPITALITY
GOAN FOODIE
THE GOAN KITCHEN BRINGING BACK GRANDMA’S COOKING
By Jade Dsa Images by: The Goan Kitchen and Jade Dsa
Few people are lucky enough to have Goan family and friends living in the state, who would invite them over for a traditional home cooked meal.
PAGE 36 |FOOD&HOSPITALITY
Goans are passionate about their cuisine, their
The
ingredients
among Goans living in different parts of the
and
their
age
old
methods
of
masalas
and
food. The grinding of dry roasted spices on the
make for great gifts, too! If you’re lucky, you’ll
rogdo, (a strong, round, semi-circular mortar
also find Choris sausages that are unlike those
and
the
you’d pick up off a supermarket shelf – and
kundlem/cudnem, (a traditional pot made of
since my family has tried it, every choris dish
clay), grating coconuts on the adavo – all of
we’ve had since then end with the statement,
this
“It’s
and
so
much
of
more
curries
make
in
Goan
cuisine
distinct and droolworthy! Perhaps
that's
why
good,
but
not
Not
as
to
popular
country
cooking
abroad.
are
cooking, all of which reflect in the taste of the
pestle),
and
marinades
mention,
good
as
The
they
Goan
Kitchen’s choris!”
restaurants
and
hotels
That’s
not
all!
in
comprising
of
different starters/snacks, mains and desserts –
that
a
shortcut the-shelf
recipes, spices,
grandmothers.
pre-made our
curries
cuisine
–
an
With
and
off-
invaluable
total
of
about
Prawn
Rissois,
Vegetable
and lost.
Croquettes,
local
been
business,
putting
authenticity cooking.
The
things of
right
taste
Located
in
Goan by
and
Kitchen
re-creating styles
Loutolim,
20-24
items
that
change
every day. On one day, tuck in to starters like
part of our heritage – is marred, quick-fixed
One
selection
outlet
truly replicating the taste of real Goan food – our
daily
Kitchen
Margao
by
a
Goan
(even the popular ones) don't come close to
cooked
has
The
Egg
Chops,
Pasteis, Chutney
Cones,
and
Fish on
Cutlets
another,
Sandwiches,
Forminhas
and
Rolls,
has
Fish
the
Alongside, are mains – Goan Pulao, Ukde Rice,
of
Goan
Recheado
The
Goan
Feijão Curry…
Fingers,
unending
are handed down through the generations. The
Cajuzinhos, Tender Coconut Pudding, Dry Fruit
kitchen is run by an army of local women from
Custard,
the village – who peel, chop, grind, saute, fry,
Bebinca and Rum Balls. On Saturdays, you’ll
pack – like clockwork. At The Goan Kitchen, old
find
recipes,
Portuguese
detail,
quality,
and
attention
commercialization
to
of
their
Chocolate
Dedos
de
without
Chicken,
and Crescy Baptista, who honour recipes that
list
meal
Pepper
What’s
process,
Goan
Empadinhas.
Kitchen is run by two locals – Oliver Fernandes
consistency,
a
Lady
and
Pan
Fish
desserts
Salami,
Dama,
origin
dessert?
that
a
was
include
Serra
yummy
Dura,
dessert
once
The
of
popularly
come
found at Catholic weddings but is a rare find
together to preserve Goa’s culinary heritage in
today. Dedos de Dama is also called Maiden's
an attempt to take real Goan cooking to India
Fingers. Roasted and ground cashew nuts and
and the world.
coconut is shaped into fingers and dipped in
The Goan Kitchen has many offerings – and
caramel.
personally, I find it hard to choose a favourite!
marzipan-like.
At the outlet in Margao, you’ll find rows upon
Take your pick and head upstairs to The Goan
rows of pickles, masalas and marinades. From
Kitchen’s
pickles ranging from carrot to brinjal, chicken
parcel some up to enjoy with your family at
to karela, bombil to tendli, to prawn balchao,
home.
mackeral para, pork molho and more – you can
While the daily menu is one small part of what
take your pick from a tantalizing array.
The Goan Kitchen offers, this evolving local
It
is
sticky,
seating
area
crunchy
to
dine
and
tastes
in-store,
or
PAGE 37 |FOOD&HOSPITALITY
business
takes
orders
for
small
parties
and
celebrations too. Request for their pre-order menu
that
Catholic menu
has
and
also
an
elaborate
Hindu
mix
cuisines.
contains
an
of
The
Goan
expansive
‘Almost
Forgotten’
section that has more than the done-to-death Goan
dishes
you
find
on
menus
across
the
state. Come Easter or Christmas, the brand offers special ‘Meal for 4’ comprising of a feast-like selection
of
dishes
that
can
be
pre-booked
and are delivered across Goa. This concept has
been
abroad, ageing
widely
who
appreciated
wish
parents
to
send
or
by
their
Goans families,
relatives/friends
a
meaningful surprise during the festival. I’ve saved the best for last! The Goan Kitchen’s Tasting Menu is a homely, intimate experience with
immense
exclusive
attention
experience
to
detail.
comprising
of
Book a
an
lavish
spread of Goan food and enjoy it under the shade of a mango tree in the garden outside business’
commercial
kitchen
in
Loutolim.
Bookings are available for groups ranging from 2-8 and cost between Rs 2500 to Rs. 3000, for an experience that can last for between 2.5-3 hours. Watch the grinding of spices, try your hand at grating coconut, drink water poured from
a
gurgulet,
and
enjoy
a
sumptuous
curated meal that will have you bursting at the seams.
PAGE 38 |FOOD&HOSPITALITY
STARTUP NOOK
By Laila Fathima Images By Colonel’s Bistro
A COLONEL THAT IS ANYTHING BUT FAST FOOD!
A recipe has no soul if it is not made with love, passion and a desire to bring a smile on someone’s face! This lovely sentiment echoes the passion and dedication
of
mother
daughter
Nisha
Narayan and Navya Singh of Colonel’s Bistro, a cloud kitchen that started with baked goods and
has
now
expanded
to
meals
made
for
those with a craving for home-cooked food in Goa.
This
especially
customer in
the
base
past
has
two
grown
years
rapidly
with
the
burgeoning influx of people from other states looking to call Goa home.
PAGE 40 |FOOD&HOSPITALITY
duo,
This lovely sentiment echoes the passion and dedication
of
mother
daughter
duo,
Nisha
Narayan and Navya Singh of Colonel’s Bistro, a cloud kitchen that started with baked goods and
has
now
expanded
to
meals
made
for
those with a craving for home-cooked food in Goa.
This
customer
especially
in
the
base
past
has
two
grown
years
rapidly
with
the
burgeoning influx of people from other states looking to call Goa home. Ventures like Colonel’s Bistro often come to the rescue for these settlers who crave healthy home-made food. Many of their customers are those
coming
from
North
India
so
it's
not
unusual to see that region's influence in the menu
with
Chawal,
some
Dal
reminiscent Though
mouth
Makhani
of
other
the
watering
or
Rajma
robust
regional
north
Chole that
is
flavours.
specialities
are
also
available like the Gatte ki Sabji Chawal on the menu currently, the duo will slowly be adding more dishes to their menu based on customer's needs as well. Talking about the idea to start Colonel’s Bistro, Nisha says “ This venture was started because we fell in love with so many different flavours from
all
over
the
country
and
started
incorporating that in our own kitchen at home. After
moving
people,
Goa
especially
family, now
to
missed
many
families
those
found living
home-made
people
too
we
but
have
they
food. moved
too
that
many
away
from
Of
course
here
prefer
with
ordering
hygienically prepared wholesome food a few times a week.” Her next words also revealed the reason for the name of the venture! “Thanks to having an actual Colonel in our family,
we
cuisines
have
into
our
been
able
kitchens
to
and
get
different
deliver
what
people crave for.”
PAGE 41 |FOOD&HOSPITALITY
As a family that travelled to all parts of the
Colonel’s Bistro believes that every new order
country,
them
adds a new member to their foodie family and
immensely in the decision of opening a cloud
they will always first be dedicated to serving
kitchen. Having a passionate home baker and
delicious food to people that can remind them
home chef at the helm, ‘creating’ with love and
of home. As Nisha puts it, “One of the greatest
happiness instead of ‘just cooking’ is the knack
gifts one can give to anyone is to cook for
that
them and we at Colonel’s Bistro do the best
this
has
culinary
added
exposure
that
magical
helped
ingredient
of
taste in their offerings. Baked
goods
are
we can”.
Nisha's
forte
and
her
Operating
out
of
Porvorim,
they
are
just
a
customers love her delicious tea cakes, cookies
call/text away to take orders on +91 95299
and
73934/ +919593823999. Orders to be placed a
some
Blueberry
exotic
and
fusion
Gulab
desserts
Jamun
like
the
cheesecake,
a
day ahead can be picked up while delivery
taste of which feels heavenly. The menu also
can be done in and around North Goa . Follow
has some of Nisha’s famous healthy guilt free
them on instagram @colonelsbistrogoa.
desserts that have takers from as far as South Goa,
though
delivering
there
has
been
a
problem that her delivery system is looking to tackle soon. “
My
Vegan
combination customers
Oatmeal of
Cookies
health
swear
by
and
them.
I
are
taste even
a
rare
and
my
substitute
sugar with jaggery or dates and the results are incredibly free!”,
tasty
she
and
you
suggests
can
with
an
eat
them
guilt
understanding
smile. Nisha,
an
entrepreneur
educationist and
Navya
turned who
is
food also
a
journalist believe that food is not just about preparing kitchen
meals
and
in
sending
the
four
it
away
walls but
of
their
delivering
their offerings with environment friendly and conscious choices. Navya, Nisha’s daughter says, “Our ingredients are mostly home sourced, put into some old, classic recipes and packed in containers that do not harm the environment in any way. We also encourage our customers to do their bit and reduce their impact on the planet.”
PAGE 42 |FOOD&HOSPITALITY
COCKTAILS AND CUISINE WITH ADITI
SOME UNUSUAL MANGO COMBINATIONS TO TRY! By Aditi Malhotra Stock Images
It’s the mango season and while we all love
It's called the ‘King’ of all fruits for a reason.
mango in its natural form the best, it's hard to
Mango pickles, cakes, desserts, chutneys, aam
ignore
panna
that
some
amazing
dishes
are
made
and
even
some
cocktails
are
now
a
using mangoes and some have their flavours
common way to use mangoes and we have
elevated with the addition of mangoes. With
willingly accepted these dishes and flavours.
the beautiful orange-gold colour, the creamy
But
texture and a pulp full of juice that oozes out
mangoes
in every bite, mangoes are hard to resist.
and we did and sharing it with you all as well
there
are that
to give it a try.
PAGE 44 |FOOD&HOSPITALITY
some one
unique
won’t
pairings
usually
think
with about
Sesame Seeds & Mango
well with the mangoes. Mangos may not be
one of the key ingredients that enhances the flavour so much. To try, all you need to do is sprinkle a little cumin onto a mango slice and voila, it's all there. The tropical sweetness of mango gets amazingly balanced with the smoky flavours of cumin and that tinge is unmatched. Cucumber & Mango
the first thing that spring to mind when you
There can’t be a better summer combination
think of pine forests, but they, too, have this
than that of mangoes and cucumbers. A quick
compound, which makes them a great match.
salsa
Try tasting the piney notes on your next mango.
complement your grilled meats and BBQs well.
Ham & Mango
The cool and slightly bitter tasting property of
Oh, you have to try this one to believe, this
cucumber
sweet and salty combination is simply out of
sweetness
this world. When two flavours juxtapose, it can
create a riot of flavours.
taste a little boring and one-dimensional, but
Cardamom & Mango
at the end of each bite, you get to taste the
Another
salty, meaty flavour of cured meat, which adds
together just lit up so well. The gingery nutmug
a
entire
based notes of cardamom add so much to the
experience. Simply just put the two together
floral and sweet notes of mangoes. Its one of
on a plate and give them a try or make an easy
the weirdest combinations you may have heard
salad using both.
of, but it works.
Cumin & Mango
So, which of these combinations are you trying
You may have noticed the use of cumin when
first?
Ever wondered why the popular Thai dessert Khao Niao Mamuang pairs sticky coconut rice pudding with fresh mango slices and is topped with a generous sprinkle of sesame seeds? Due to the presence of terpenes in sesame, it has a strong pine-like flavour profile that pairs
little
contrast
and
elevates
your
with
mango
gets of
from
and
cucumber
perfectly mangoes
the
can
matched and
spice
with
together
land,
really
these
the they
two
making mango chutneys, but did you know its
PAGE 45 |FOOD&HOSPITALITY
GM SPEAKS
ANMOL AHLUWALIA
PAGE 46 |FOOD&HOSPITALITY
GM SPEAKS
A JOURNEY FROM EXECUTIVE HOUSEKEEPER TO CLUSTER GENERAL MANAGER Anmol Ahluwalia, a cluster General Manager at Taj Holiday Village Resort & Spa and Taj Fort Aguada Resort & Spa, is a Hotel Management Graduate from the Institute of Hotel Management, Mumbai
and
holds
an
Advanced
Diploma
in
Hotel
Management
from
The
Oberoi
Centre
of
Learning & Development. He had been associated with the IHCL since 2005 when he joined Taj Fort Aguada Resort & Spa, Goa as the Executive Housekeeper and climbed up to the position of Cluster General Manager. Before joining the Taj Holiday Village as General Manager, he was holing a position of General Manager at Taj Wellington Mews, Mumbai.
By Rajesh Ghadge Images by IHCL
Please tell us about your background and journey to begin with I started out in hospitality by studying at IHM
How and why did you enter the Hospitality Industry? What has been an inspiration and Role model?
Mumbai. As part of campus placements, I went
The hospitality industry was always on the anvil
onto study at the Oberoi management school,
when I first started researching on the subject
OCLD with a specialty in housekeeping. I was
areas
given the opportunity to work in picturesque
delve into multiple things including fashion and
locations as part of my tenure with the Oberoi
interior designing. Hospitality was the industry
group, including Amarvilas Agra, Cecil Hotel,
that
Shimla
Trident,
interests, giving me a sense of semblance in
Gurgaon. The next phase of my career, and so
terms of what I really wanted to do. It gave me
far the most interesting and fulfilling part of
opportunities
my life, started when I joined the Indian Hotels
create,
Companies
executive
make a meaningful contribution to the lives of
housekeeper in Taj Fort Aguada – the same
people I get to interact with. Pinpointing one
hotel I now overlook as part of the cluster in
particular role model may be tough, as every
North Goa. This was in 2005, and I have not
individual I have met has been an inspiration in
looked back since.
their own way.
and
the
then
Limited
newly
as
opened
an
that
piqued
amalgamated
that
nurture,
my
as
interest.
a
wanted
mélange
enabled
lead
I
and
me
most
of
to
all
to
my
design,
importantly,
PAGE 47 |FOOD&HOSPITALITY
In the industry, one comes across people from
There might be some days which are darker
all genres and walks of life. While I may have
than others – but where is the fun without a
inspirations
as
challenge or any opposition? Every day, when
outside of it, including leaders in the global
we have moments of stress, we also have the
realm, I believe it is daily acts of kindness and
chance
inspiration
conversations and moments of joy.
both
that
within
leave
the
an
IHCL
as
indelible
well
mark
on
one’s mind, which becomes a constant source of reference in your life.
How was your beginning and what challenges (if any) do you expect to face down the line?
to
convert
those
into
meaningful
I am sure you have seen the hospitality industry across the country, what is your opinion about Goa’s Hospitality Industry? I think Goa’s hospitality industry sits at the cusp of
change
and
is
amidst
international
I had a great beginning, given that it was the
competition as a holiday destination. Since my
time
it
first time here in 2005, Goa has evolved and
meant to be a ‘hotelier’ was coming into its
now plays host to globally recognized brands.
own. We had an opportunity to give the market
As a place, the state has an inculcated culture
a perfect combination of what is commonly
of
referred to as the ‘4 Ps’ – the product, price,
industry
showing
a
place and promotion. As a brand, we were
respect.
Nestled
in
able to leave a mark on the minds of each
industry has grown at a faster pace and is on
guest we were interacting with. There are of
the
course
almost
hospitality
was
challenges
in
booming,
every
and
what
profession
and
service
right
and
path.
become
with
strong these
This
is
strong
to
the
Goa
the
has
impact
of
perennial
looking at it as a hurdle. Something often said
profile
by our managing director, Mr Puneet Chatwal,
those visiting for destination weddings as well
very much resonates with me. He always told
as a large number of corporates for incentives
me to not be afraid of making mistakes in life,
and conferences. Goa has to offer something
because you will learn from them – but not to
for every type of traveler – whether it is an
make
exploration
mistake
twice.
We
must
ranging
of
from
of
tourism.
mutual
pillars,
reason
the
learning provided by the challenge instead of
business
of
of
in
seasonality
same
terms
sense
the
immune
those
sphere of life. It is important to focus on the
the
in
kindness,
a
very
families
tropical
We
receive
wide
market
on
flora
holiday,
and
to
fauna,
welcome every challenge, not shy back from
through river ways and sacred groves, or to
taking
discover
chances
and
mold
them
into
opportunities, to spread our wings and fly.
susegaad
How do your handle daily stress and challenges? Stress has become a normal part of our lives. When in a crisis, I try to focus on the bigger picture in order to be a solution seeker. If we keep
faith
however
in
our
unusual,
ability
to
give
to and
find
solutions,
reach
out
to
touch the core of the person sitting across us, we will eventually be happy.
PAGE 48 |FOOD&HOSPITALITY
the
state
energizing reasons
culture
and
make
or
and
simply
a
cuisine trip
rejuvenation.
Goa
the
prime
of
the
focused
All
of
on
these
destination
in
India today.
The Taj is a big property and you are managing it very well what according to you are the advantages or disadvantages of it?
Taj, North Goa as a cluster, comprising of 2
Coming to Taj Holiday Village, the resort has
large resorts – Taj Holiday Village and Taj Fort
been
Aguada,
trails
returning as families over many generations to
villas, makes for one of the largest and most
recreate and fondly reminisce memories. With
profitable
clusters
we
the latter having recently celebrated 40 years
state
also
the
along
but
advantage
of
with
in
ama
have
stays
not
country.
The
the
biggest
former
close
to
guests
touching
50,
we
the many people who have visited. The warmth
able
is
the
for
aspect
are
this
and
home
of legacy, touching the minds and hearts of
We
as
in
from
scope to give back and make more of every prism.
such
only
away
realize both hotels are leaving behind decades
the
cluster
and
home
the
of
a
7
a
to
work
closely with an interconnected team and make
of
a meaningful difference in their lives. We are
service
able
customers
itself. What I strongly believe in and reaffirm to
and guests in an environment of comfort and
all our associates is that if we simply satisfy
luxury. It also presents as an opportunity to
and
work with the community and the ecosystem
guests, but if we go above and beyond they
you become a part of, given the magnitude
are sure to return as family. In addition, given
both the hotel and organization. Given that Taj
the close proximity and complimentary shuttle
Fort Aguada was the first luxury and therefore
service between both hotels, our guests can
a
enjoy and avail a bouquet of offerings across
offer
unique
heritage
many
experiences
property
activities
in
which
Goa,
to
we
positively
undertake
impacts
the
quality of many lives. With the mighty influence of
our
cluster
system
of
we
have
weaved
employment,
together
a
employability,
Tajness at
At
Taj
our
partners,
hotels
unique
our
Fort
venues.
is
displayed
is
a
visitors,
they
will
during
factor
leave
in
as
Tell us about your banquet facility and how it is positioned?
our
it
generosity
the two properties.
Ballroom,
whether
both
pamper
dependability and trust which extends to all stakeholders,
and
Aguada
in
we
addition
Fishtail,
to
have our
Bayview
the
Aguada
many
outdoor
Point
and
Sunset
vendors or individuals we come across on the
Point are our large open air spaces offering
daily.
picturesque views, making them ideal to host
Can you tell us the USP of your property?
banqueting
We
have
a
unique
proposition
with
an
social
events,
whether
celebrations
or
it
is
meetings
personal and
&
large
interesting mix of properties, each having an
scale corporate events. In Taj Holiday Village,
identity of its own. As I mentioned, Taj Fort
we
Aguada was the first to the Goan market in
meeting
the 5 star, luxury space. It was the hotel that
‘Debate’,
brought tourism to the state, and opened its
ideal
doors on Christmas Eve 1974, going on to host
ceremonies. Each banquet space has its own
the
character and beauty, so to speak.
Commonwealth
Heads
of
Government
have
Timeless
within
without
fortress,
ramparts
of
overlooking
a
historic
the
Portugese
Arabian
Sea
alongside a pristine beach – factors adding to a truly inimitable terrain.
well
spaces in
for
Meeting in 1983. It is also the only property the
2
our
referred
addition nuptials
events,
propositioned,
are
bespoke
to and
of
to the
as
‘Drama’
‘Sunset
traditional
course,
culinary
intimate and
Deck’
–
Indian
incomplete
curations
and
warm hospitality.
Finally, tell us about your future plans, are you planning to carry on with your career in Goa? PAGE 49 |FOOD&HOSPITALITY
Well,
I
can
the
set under the 300 year old Banyan Tree from
future entails for these two hotels. We have
which it gets its name. Chef Lily has just joined
tied up with Papermoon, a renowned Italian
our
brand
dining
midst of developing an exciting new offering
restaurant with them at Taj Fort Aguada. We
with her. In the space of culinary sojourn, we
have a few things in the making at Taj Holiday
are also going to have House of Nomad and 7
Village. To begin with we are re-introducing
Rivers brew pub as part of our portfolio soon.
our Goan-Portugese restaurant, Beach House
There
Voyager’s Trails, which takes inspiration from
upcoming
the
–
forward to bringing about change and adding
his
an extra bit of pizazz to our hotels, so each
trail of Lisbon to Calicut and of course Goa,
visiting guest finds a luxurious yet safe and
brought
happy space. In terms of the ama stays and
and
begin
are
legendary
building
on
soon
telling
to
traveler
nuances
together
ingredients.
with
We
Vasco
from
with are
open
a
the
what
fine
de
cuisines
also
authentic Thai restaurant,
you
Gama along
freshest reinventing
local our
team
trails,
is
from
much
we
Thailand
excitement
plans.
are
and
As
for
extremely
we
are
around
me,
I
lucky
all
am
to
in
the
these
looking
have
7
beautiful bungalows, each with a story of its own.
CHEF SPEAKS
CHEF JOEL MURZELLO
Chef Joel Murzello is a Brand Chef Fisherman’s Wharf, Goa
BRAND CHEF FISHERMAN’S WHARF AND THE RED GINGER! A
well-rounded
background
and
professional 12
years
of
with
an
operations
exceptional and
people
resources experience in culinary management, leadership,
By Aditi Malhotra Images by: Chef Joel PAGE 52 |FOOD&HOSPITALITY
and
innovation,
Chef
Joel
Murzello
currently
heads
the
Fisherman’s Wharf chain of restaurants as a Brand Chef. But let us get to know the man behind the chef a little more.
Tell us something about your journey?
What’s the dish you enjoy cooking the most?
In my previous assignments, I have worked with
The dish I enjoy cooking the most is Pasta. I
IHG,
have
JUMEIRAH
GROUPS
and
RESORTS,
am
INTERNATIONAL
STARWOOD
currently
RESORTS
with
LTD
as
AVERNIA the
Brand
Chef for The Fisherman's Wharf and The Red
learnt
the
nuances
of
cooking
from
Italians and I can literally dish up 10 types of pasta using the same sauce. It is definitely a dish I love cooking.
memorable dining experience and service to
When it comes to eating, as a person what is your comfort food?
our guests.
My
Ginger,
where
our
mission
is
to
provide
a
When did you think that you wanted to become a chef?
comfort
food
is
noodles.
I
quite
enjoy
making noodles in the middle of the night and love to play with the flavours.
my mom and grandmother at home. I enjoyed
What is your biggest strength and your weakness when you are leading a team?
experimenting
My
As a child, I was always fond of cooking with
with
new
as
well
as
local
biggest
strength
is
my
passion,
and
my
dishes. So, the chef calling was there in my
weakness is also my passion. When I enter the
childhood. Also, five of my cousins are chefs-
kitchen
so
I
Sometimes things don’t go as planned or a
expressed my interest in becoming a chef at
customer is not fully satisfied, so at that point
an early age, my parents first wanted me to
in time, I feel that my passion and my desire for
finish my studies and then think about it. After
perfection is both my strength and weakness.
my 12th grade, I joined Rizvi College for my
Sometimes it's important to remind oneself to
Hotel
be imperfect and let go.
it
was
in
my
blood
Management.
and
family.
Naturally,
the
When
first
year
I
go
all-in
with
100%
dedication.
for cooking and things started falling into the
How did you keep the momentum going with your team during the low phase due to COVID-19?
right place.
Things weren’t easy especially when we shut
What is your personal favourite cuisine?
down the restaurant during the first lockdown.
was a bit difficult in the industry but by the second year, I started developing more passion
Right
now
my
personal
favourite
cuisine
is
It
was
difficult
cuisine
all kept in touch with each other, providing the
because even if one follows the same recipe/
much-needed mental support and holding on
masala
dish
to hope. When things got better, we opened
prepared in a different kitchen. The Cafreal
up but yet again, taking things one step at a
you
completely
time to revive the business. Unfortunately, we
different from the other. I love this experience
had to face the second lockdown in no time. It
of getting something new on my plate each
was a setback for sure, but we all waited it
time.
out, excited to start again and give our 100%.
extremely
eat
delicate
it
at
will
one
vary
and
versatile
from
place
find
will
the
be
it
same
we
well
getting into or how long it would last. But we
I
what
as
an
fonder.
idea
team
for
grow
no
the
because
cuisine
had
guide
Goan cuisine. Living in Goa has made my love the
we
to
were
PAGE 53 |FOOD&HOSPITALITY
given the situation, such decisions had to be
Where Do You See Yourself 5 Years From Now?
made.
5 Years From Now I See Myself as a Better
We
did
have
to
However,
reduce
I
am
our
glad
staff
we
a
all
bit,
but
made
it
through these challenging times and now look
Person,
Growing
to
Different
Heights
and
forward to a better future.
Career-wise, Becoming a Better Cook Rather
Where were you born?
Than Becoming a Better Chef.
outskirts of Bombay ( I am basically an East
The Weirdest Thing You Have Put in Your Mouth?
Indian) and completed most of my education
The Weirdest Thing I Have Put in My Mouth Is a
in Virar itself.
Live Octopus
How was it for you to move to Goa?
5 Kitchen Tools You Can’t Do Without
I did not feel much of a difference between
5 Kitchen Tools I Can’t Do Without Would Be a
Virar and Goa, since Virar evades the hustle-
Basic Chef Knife, a Whisk, Measuring Spoons, a
bustle of the main city. It is a quaint place,
Weighing Scale and a Good Pan.
I was born and brought up in Virar, on the
where the pace of life is similar to Goa’s. I adjusted with ease.
PAGE 48 |FOOD&HOSPITALITY
FOOD & HEALTH
EATING MANGOS FOR HEALTH! By Sunil Malhotra Stock Images Mango, a native to India, was first cultivated
Mangoes are probably amongst the sweetest
around 20-30 million years ago in Northeast
fruits you come across, but here are some of
India,
the benefits of mangos that you would surely
Bangladesh
and
Burma
now
called
Myanmar. Widely known as the King of Fruits it
find amusing.
is not just a delicious tropical fruit but healthy
Improves your immune system as it is highly
too!!
enriched with vitamin C and anti-oxidant
Mangoes
can
be
consumed
in
many
ways, apart from eating them in their natural
content.
state, mangoes are extensively used in making
We get almost 10% off or a daily dose of
pickles,
vitamin
chutneys,
smoothies,
milk
shakes,
A
from
a
single-cup
serving
cakes, desserts etc. If you consume mangoes
mango.
without adding more sugar to it, the natural
support a healthy immune system.
sugar of the fruit hardly causes any harm.
PAGE 56 |FOOD&HOSPITALITY
Vitamin
A
is
another
to
of
help
PAGE 57 |FOOD&HOSPITALITY
Mango alone can provide you with nearly
Since it contains plenty of water and fibre
75% of your daily requirement of vitamin C
it has been known to help with digestive
which helps produce more white cells that
issues like diarrhoea and constipation.
fight diseases.
It is full of nutrients that help support your
It also has a liberal amount of several B
eye health.
vitamins that work towards improving and
Anti-oxidants like zeaxanthin and listen are
defending
the
your
skin.
It
has
immunity
booster nutrients too. Mango
contains
magnesium,
resulting
key
ingredients
concentrated
in
the
retina of your eyes that converts light into potassium in
a
healthy
and blood
signals for your brain to ultimately interpret what you are seeing.
flow, thereby supporting a healthy heart. Continuing research in this direction is one
All in all a delicious fruit with multiple health
to substantiate the claims.
benefits
As mango contains a group of digestive
mangos guilt-free.
enzymes called amylase it works well for your digestive health too.
PAGE 58 |FOOD&HOSPITALITY
for
you.
So
go
on
and
indulge
in
PAGE 51 |FOOD&HOSPITALITY
FOOD & HEALTH
WHY SHOULD YOU DRINK GREEN TEA?
By Sunil Malhotra Stock Images
Over the years Green Tea has become extremely popular. More and more people have added Green Tea to their daily routine. While it started as a simple green tea which needed an acquired taste, today we see supermarkets stocked with many varieties and flavours to suit your taste buds.
PAGE 60 |FOOD&HOSPITALITY
Everyone knows Green Tea is healthy but not
your brain too.
everyone
It is known for the formation of plaques that
benefits
knows are,
what
they
those
usually
actual
drink
health
Green
Tea
help
block
Alzheimer’s
disease.
It
helps
because it’s a trend, a fad or because their
stabilise blood sugar levels in people suffering
friends
from diabetes.
told
understand
them in
to.
detail
But
why
here,
actually
let
us
drinking
green tea can be beneficial for you. As
per
many
studies
Green
Tea
Catechin
has
been
and
Green
cholesterol
Green
Tea
helps
lower
protects from damage caused by a high-fat diet.
lower
in
blood cholesterol and blood pressure and also
instrumental in the improvement of blood flow helps
found
levels.
It
is
Tea
is one
rich
in
bio-active
supposed to regulate high blood pressure, and
compounds,
help prevent a range of heart-related issues
have
and congestive heart failure. It is usually said
inflammation and helping fight cancer.
certain
being
healthy
health
polyphenols
benefits
like
that
do
reducing
that what is good for your heart is good for
PAGE 61 |FOOD&HOSPITALITY
It
contains
antioxidant
Catechin and
is
L-theanine
present
in
Green
Tea
alongside
and some other health benefits too. It is the
combine well to improve your brain function.
single most important of the compounds that
The
provide
energy after having Green Tea as compared to
with
its
cell
natural
caffeine can have a synergistic effect, the two
Tea
prevent
a
damage
Green
helps
which
highly
effective
result
is
more
stable
and
productive
medicinal properties.
coffee.
It is found that it may improve brain function by
It
boosting
burning and increase the metabolic rate too.
active
it
and
keeping
ingredient,
you
caffeine,
alert.
is
a
The
key
well-known
is
found
to
increase
the
chances
of
fat
It is also supposed to be a stimulant for oral
stimulant. Though it has a lower percentage of
health.
caffeine than coffee it has been repeatedly
Overall drinking Green Tea regularly does have
shown by research that the caffeine present
a lot of possible health benefits. Do make it a
can
regular part of your life to help you feel better,
improve
elevating
your
the
functioning
mood,
of
alertness,
reaction time.
PAGE 62 |FOOD&HOSPITALITY
the
brain,
memory
and
and lower your risk of chronic diseases and a possible weight loss.
GOAN SPIRIT
MAKAZAI RUM A FRESH WAVE OF CHANGE IN INDIA’S RUM SEGMENT! By Aditi Malhotra Images by Makazai
Over the
the
rum
past
few
business
years,
in
India
has seen an upward chart and there is a positive shift in
people
brands
trying
in
this
premium category.
Although whiskey accounts for 70% of market share in India,
things
are
changing segments rum. such
for and
Makazai brand
slowly other
especially
Rum
born
is out
one of
sheer passion and interest by Kasturi Banerjee.
PAGE 64 |FOOD&HOSPITALITY
With an unwavering interest in wine and spirits
2020
Kasturi, let her undergo a bartending course in
rums,’Maka Zai Gold & White’ which are 100%
the year 2019 to gain a better understanding
sourced locally.
of the fine art of mixology. Kasturi Banerjee at
Nourished by the sweetened waters of Goa
this point in time went seriously into following
and indigenously blended in the Indian soil the
and understanding the history of the alcohol
Maka Zai Is truly a ‘Home Grown Indian Brand’
beverage industry in India and keenly soaked in
For the rum, she had two products in mind, a
the finer points.
white
This led her to experiment with various blends
were familiar with it, and gold because she
to
and
saw it as a way to give dark rum connoisseurs
enthusiastically took to further research as to
a sipping alternative. Moreover, it matched her
the market trends, and consumer preferences,
fascination with matured spirits and the art of
which in turn, led to her taking baby steps on
blending, an art she regarded as more difficult
her journey towards giving birth to a brand of
than,
her own.
saw little point in challenging Old Monk on his
The
gain
more
research
basic
analysis
knowledge
showed
the
changing
own
out
of
and
say,
turf.
gold
distillers'
Despite
rum.
White,
science.
the
In
winner when it comes to dark rum.
rum brand in the market. Once she made up
With
her mind, there was no looking back.
drinking
through
several
rigorous
certifications
training
in
the
and
went
industry
to
undeterred
experiences
homegrown
is
focus
she
global
an
she
rum
undisputed
on
finally
manufacturing
Indians
addition,
numerous
Monk
premium
since
drink and she felt a strong need for a premium
her
Old
two
brands
bagged
India,
producing
trend and growing likeness towards rum as a
She
in
a
Goa
elevating
set
and
up
this
blending
company by the name of Stilldistilling Spirits in
finally carve a niche for herself in this cutthroat industry.
PAGE 65 |FOOD&HOSPITALITY
The
Maka
Bartender’s
The brand logo very aptly is a Ridley’s Turtle,
Edition is made with sugarcane juice grown in
the little creature that takes a perilous journey
and around Maharashtra’s panchganga river.
of
The fermentation and distilling take place in
shores.
the region thereby imbibing the influences of
The Maka Zai philosophy aptly teaches us to
the red soil and giving it the floral, sweet, spicy
‘Drink Well’ and not take life as a continuous
and herbaceous aroma. This medium-bodied,
race but as a journey to work hard, achieve
vibrant, complex and crystal clear white rum
your goals and taste success.
lets
These
off
a
Zai
white
creamy
rum
and
or
the
elegant
aroma.
It
is
9000
km
two
but
always
premium
comes
brands
back
are
to
our
available
in
dedicated to the unsung talent and passion of
Goa, Maharashtra, Karnataka, Puducherry and
the bartenders who have a treasure trove of
Delhi.
stories to tell.
Maharashtra, Living Liquids and Craft Liquors.
The second variant, the gold rum, or the Tribute
After establishing this new brand and tasting
Edition, is locally blended on the Seashores of
success herself, Kasturi remains a humble soul,
Goa. Its elegant sweet and silky charm exudes
a
an aura of a sunny, late afternoon. The subtle
eager to meet new people and take in their
hints of, honey, caramel, dry dates, figs and
experiences.
very
It
is
also
outgoing
available
personality
on
2
who
apps
is
in
always
praline give this spirit a creamy mouthfeel with the accent of vanilla. First, in its category, this
She
is a superlative dessert rum.
process of work that even today in her spare
‘Maka Zai’ for the unversed means ‘I Want’ not
time, you would find her trying out new blends
in Japanese or Chinese but in our very own
and
Indian regional language of Konkani.
everyone to savour.
PAGE 66 |FOOD&HOSPITALITY
is
still
mixes
so
to
deeply
create
involved
a
new
in
the
liquid
whole
gem
for
IN REVIEW
NOTHING FISHY ABOUT FISHERMAN’S WHARF.. ONLY GOOD FOOD AND GOOD VIBES! by Aditi Malhotra Images by Armaan Malhotra Located in the by lanes of Panjim City, you would come across one of the most popular restaurants of the current times, The Fisherman’s Wharf. It is nestled in a huge and spacious Portuguese house that is exemplary from the word go. The place has multiple seating options, both indoor and outdoor and the pathway boasts an open kitchen that is a delight to watch.
PAGE 68 |FOOD&HOSPITALITY
The hustle-bustle of chefs dishing out culinary delights and the aroma of food being cooked alone are enough to keep you intrigued. The way each room and wall is decorated with art and
artefacts
that
reflect
true
Goan-
Portuguese culture is hard to miss. You cannot help but admire them while you patiently wait for your food to be served. As
we
seated
ourselves
in
one
of
the
air-
conditioned rooms, chef Joel personally came to
check
on
us
and
gave
some
recommendations on what dishes we should try from the menu. Although I have been a regular and some dishes are already a part of my favourites, it's always good to know from the
man
behind
the
brand
to
ask
for
his
suggestions. Fisherman’s Wharf is especially known for its fresh sea-food preparations along with local Goan delicacies and offers a wide array of dishes from multiple cuisines as well. For starters, we tried Fish Tikka, Butter Chicken Bao, Southern Fried Fish and Chilly Paneer. Let me give you a word of caution, the Fish Tikka
and
Butter
Chicken
Bao
are
definitely
going to explode a burst of flavours in your mouth, so just be sure to take a small bite and let
them
tingle
your
Tikka
was
taste
buds
slowly
and
gradually. The
Fish
perfectly
spiced
and
charred to perfection and makes for a perfect appetizer for a lazy afternoon or a chargedup evening. The Butter Chicken Bao is the most suitable example of dishes where fusion works beautifully. One of the most sought-after preparations of Indian gravies meets a super soft Chinese bun and together they create a riot of flavours. This is for sure a dish you must try, and trust me, you won’t forget it ever.
PAGE 69 |FOOD&HOSPITALITY
I mean I keep going to Fisherman’s for this again
and
again
and
again.
The
Southern
Fried Fish reminded me of cafés in the Fort area of Kochi that serve fresh catch and fry them in front of your eyes. The flavours were on point. Coming to mains, Chef Joel who is a master of Italian and Goan culinary cuisines, dished out a creamy Chicken Penne Pasta in white sauce which was to die for and must be given a try. Next
on
our
table
was
a
traditional
prawn
curry with rice and with Fisherman’s Wharf you can be assured of getting the authentic Goan curries to savour. It was to perfection, and I am sure you would enjoy it as much. For me, continental food is something I can never get enough of, so I also tried Country Fried
Chicken.
Marinated
chicken
breast,
crumb fried and served with a side of fries and garlic
mayonnaise.
The
garlic
mayo
is
like
magic that elevates the taste to another level. With a fully loaded bar that crafts out amazing cocktails and mocktails, you can never have a hard time finding your perfect match for the food
at
Fisherman’s
Wharf.
Most
days
they
have live music and sports screening too are a regular part of entertainment at Fisherman’s. So if you are looking at spending some great time over good food and cocktails, Fisherman’s Wharf is your place to be.
Restaurant Details Phone Number: +918888493333 +917720089162
Cuisines:
Goan,
North
Indian,
Continental,
Chinese
Average cost Rs 1100/- for two people (approx.)
Address:
13/139,
Campal,
Tiswandi,
Goa. 403001.
Table booking recommended
PAGE 70 |FOOD&HOSPITALITY
Panaji,
IN REVIEW
FOOD ENGINE: A TREAT FOR BURGER LOVERS AT A POCKETFRIENDLY PRICE! By Kevin Pinto Images by Kevin Pinto
The F&B industry has flourished over the last couple of years, not only in Goa but in India, as a whole. Along with this, the concept of “Food Trucks” is trending, with at least 2 to 3 food trucks seen serving delicious meals on every street.
PAGE 72 |FOOD&HOSPITALITY
Pocket Friendly Eats
Food
trucks
offering
and
local
business
eateries
opportunities
as to
such
are
“I was really fond of food since a very young
budding
age. Cooking has always been something that
entrepreneurs and food enthusiasts across the
I really wanted to do. This is a dream for me.”
state. Moreover, most of these food trucks in
Even with the pandemic that hit many small
Goa serve a variety of good quality food at a
businesses, including his, he was able to revive
pocket-friendly price for people who love to
his food truck purely due to the popularity of
hit the streets for a quick bite.
his burgers amidst returning customers.
Food
trucks
perspective where
in
of
many
Goa
how
are
people
see
street
the food,
If
you
are
heading
towards
Vagator
beach,
you will spot this fancy-looking food truck with
have
already
made
the
industry.
Food
people munching on appetizing burgers, fries,
Engine is one such food truck that is popular
and more. Providing solace on good and bad
among the locals of North Goa for serving the
days, Food Engine is definitely a heaven for
most
burger lovers, and why not. Served fresh & hot,
themselves
businesses
changing
a
delicious
name
local
in
burgers
&
more,
at
a
themed
graffiti
and
always
surrounded
by
pocket-friendly price.
these burgers are different from the regular
Joel Moniz, a local Goan who owns and runs
ones as Joel uses only the Goan Bread (Poi) to
this food truck, has always been passionate
make his burgers. You’d be spoilt for choice -
about
BBQ
street
food
and
hence
decided
to
Chicken,
Schezewan
Chicken,
Grilled
launch the Food Engine back in 2017, which is
Chicken Steak, Pot Roasted Beef, Beef Chilly,
popularly known for its delicious burgers. Joel
Glazed Beef, and the list of burgers go on and
says,
on.
PAGE 73 |FOOD&HOSPITALITY
They are generously stuffed with Chicken or Beef to the rim so that you take pleasure in every bite of that juicy patty or lip-smacking filling of Chicken or Beef. Ask for a cheese topping
and
burgers
&
enjoy
sauces
it
till
are
the
last
made
bite!
from
Their
scratch,
keeping it all absolutely fresh and hygienic. Apart
from
Burgers,
they
also
serve
some
mouthwatering Grilled Chicken Steak, Chicken Wings,
and
Beef
Chilly.
To
accompany
your
burger, you can also try their choice of fries Fries with garlic mayo, peri-peri mayo, chicken &
cheese,
beef
&
cheese.
Now
that’s
something you’d not want to miss! They are open from 5:30 p.m. and run till 8:30 or 9:00 p.m on all days except Thursdays. However, a tip here; try to head over earlier before they run out of stock - it says a lot about how much demand the food at the Food Truck has! What more? Food Engine serves some amazing off-the-menu stuff on weekends, which is why you should definitely drive down to Vagator on a Saturday-Sunday. The Food Truck is located on
the
Vagator-Anjuna
Supermarket
and
is
easily
road found
near on
AJ
Maps. Either way, you could visit the Vagator, Ozran, and Anjuna beach in the vicinity and then head to the Food Engine to grab a bite or rather take a special trip only to try out what’s on their menu - it is going to be totally worth every penny!
PAGE 74 |FOOD&HOSPITALITY
IN REVIEW
CAPE GOA- THE PERFECT ROMANTIC GETAWAY! By Jade Dsa Images - Jade Dsa
I visited the insanely beautiful Cape Goa in Cabo De Rama – a romantic resort that hugs the rocky hillside, overlooking the ocean. In the unlikely event that you haven’t heard of the Cape Goa, I can bet
you’d
have
definitely
spotted
their
iconic
gateway
on
influencers make it a point to travel here just for that one epic photograph!
PAGE 76 |FOOD&HOSPITALITY
as
most
travellers
and
GETTING THERE Cape Goa is very close to the Cabo de Rama Fort,
and
more
about
popular
20
minutes
tourist
areas
away of
from
the
Agonda
and
Palolem. You should be able to get a taxi from anywhere in Goa (it may cost you an arm and a
leg),
or
be
vehicle
with
scarce
in
able
to
ease.
Goa,
drive
Since
and
up
in
public
more
so
your
own
transport
in
the
is
South,
driving up to the Cape by yourself would be your best bet. It is a beautiful drive, by the way! Apart from the Cabo De Rama Fort, there isn’t anything to see in the vicinity. The resort is surrounded by bare, rocky hills and plains. This is why the property is best suited to serenity seekers, and less so for families in search of the next thing to do. The
minute
you
approach
the
Cape,
you
instantly know that paradise is waiting on the other side. With the entrance framing the sky, sea and palms beyond, it’s literally like walking into a vacation! If only it was that easy to step into holiday-mode every time.
EVERYTHING YOU NEED TO KNOW The Cape Goa enjoys an absolutely incredible location,
guaranteeing
some
great
sunsets!
Offering dramatic views of the sea and palm trees cascading down the hillside, there’s not an inch of the property that won’t take your breath away! It is one of Goa’s most romantic hideaways and one of the best resorts in the south – perched on the hillside between sea and sky, with picture-postcard views in every direction. Unlike
most
doesn’t
luxury
have
well
hotels
in
manicured
Goa,
this
lawns,
a
one huge
swimming pool, a posh reception and all the frills that come with a five-star property. But given
the
sumptuous
incomparable
rooms
panorama
of
boasting the
of
an
coastline,
combined with impeccable hospitality,
PAGE 77 |FOOD&HOSPITALITY
this magical property features on most bucket lists, captivating offbeat luxury travellers. The property is divided into 2 sections, with two beautiful entrances – one leading to the restaurant and one to the resort. While there is a connecting route between the hotel and the restaurant from the middle, it is guarded at both ends by security guards – so only hotel guests are allowed on the hotel premises. The restaurant is open for all. Something you should also know is that the Cape – both restaurant and hotel have several rocky steps that you will need to climb. And if you’re a hotel guest, expect to make several trips up and down to your room and to the restaurant for meals. So if you’re shaky on your feet or have week knees, you may want to park yourself in your fabulous room and order room service
THE ROOMS You’ll be torn between sitting on the deck and enjoying the view, or heading indoors to enjoy the plush comfort that Cape Goa rooms offer! With a jacuzzi on the deck of every room, large wooden chairs, a table, and two beach-beds to lie on and gaze up at the stars at night – it’ll take you the entire duration of your stay to believe that this is real life! Sliding glass doors lead you to your room that boasts of a California king bed, powerful airconditioning, TV, and tasteful wooden furniture –
a
dining
table,
a
work
desk
and
chair,
a
divan, wardrobe – a beautiful amalgamation of old-world charm, modern luxury and beachside calm. But wait, if you thought that the deck or the room were the highlights of the stay, you ain’t seen nothing yet! The bathroom is where it’s at! Spacious, with a touch of wilderness, half the bathroom had a thatched roof while the other half was open to sky.
PAGE 78 |FOOD&HOSPITALITY
It had a tree growing through it, lots of plants,
–
both
inside
sticks,
and
rocks
out,
jutting
pebble-lined
patch
wall out
to
decor of
the
stand
which
is
walls,
and
restaurant is abuzz with activity. Given that it is
almost
always
full
to
Day
or
visiting
Cabo
you
do.
people
with
while
Rama
most
made
on
de
something
night,
capacity,
the
the
staff
shower! The side of the bathroom that is by
manage the restaurant with ease. Service is
the shower has glass windows from end to end
attentive and quick. I tried the Malai chicken
– and mustering the courage to shower by the
tikka and Blue Cheese Salad on the afternoon
window
that
can
take
a
few
minutes!
But
don’t
I
checked
in
to
hotel
the birds and squirrels in the trees and the the
Continental section of the menu during your
view of the horizon, will send a thrill down your
stay. Oh yes, and needless to say, breakfast at
spine,
The
forget
your
inhibitions
and
leave you feeling so refreshed! That
evening,
followed
Goa
is
complimentary
the
with
your
stay. down,
If you’d ask me whether a stay here is worth
passed a few other villas, down to a sleepy
the price, and I’d say it’s definitely something
beach, occupied by a couple of friendly dogs
you need to experience once in a lifetime –
who accompany you as you walk in the surf. It
whether
is barely half a kilometer long, but what it lacks
anniversary,
in size, it makes up for in serenity!
treat to yourself. Keep in mind – this is not a
Relaxation is the name of the game at The
hotel you go to if you’re looking for adventure
Cape – sleep, eat, drink, soak in the jacuzzi,
and family entertainment. It’s a hotel for rest,
walk on the beach and relax – there’s nothing
relaxation,
more to do, which was great because that’s
time here was over in the blink of an eye, so it’s
exactly
nice
what
I
Cape
from
I’d
recommend
you
items
on.
worry, once you’re under the shower, watching
make
choosing
the
I
needed
the
steps
after
a
year
of
overworking myself. I headed back down to
to
on
a
milestone
honeymoon
spa
simply
or
treatments,
slow
down
birthday,
a
an
well-deserved
and
and
leisure.
relish
My
every
moment.
the beach early the next morning for about half
an
hour,
before
heading
back
and
grabbing a coffee in the jacuzzi!
AMENITIES The room closest to the ocean is the spa and the only regret I have is that I didn’t pamper myself
with
relaxing
what
massage
could with
a
have view!
been A
a
very
day’s
stay
was too short to enjoy a spa sesh. And given the choice between enjoying the sunset from the deck outside my room with a cup of tea, and a massage, I’d choose the former!
THE FOOD AND RESTAURANT Whether you’re staying at The Cape Goa or not, you can take in cerulean blue sea from the restaurant
PAGE 79 |FOOD&HOSPITALITY
TRAVEL TALES
TORDA LAKE
PORVORIM’S LITTLE SECRET! By Aditi Malhotra Images by Aditi Malhotra
Do you find sunsets mesmerizing? And the sunsets that you witness around water bodies? Well, for me they are the most soothing ever. When we live in Goa, people from other cities always imagine us as chilling by the beach and catching those enchanting sunsets, there is no doubt that sunset by the beach is unmatched, but when you live in Goa, you know that there is a Goa beyond beaches that is as beautiful and serene.
PAGE 80 |FOOD&HOSPITALITY
In
fact,
often
I would usually walk there around 5 PM, upon
calmer, more peaceful and tranquil, something
reaching there, I would just switch myself off
that I personally enjoy. The best part, you don’t
from the world and quietly watch the sun go
have to go too far to look for such beautiful
by, the birds return to their home, butterflies
spots.
flutter around and spend almost an hour doing
For
this
me,
Goa
one
beyond
such
spot
beaches
is
is
Torda
Lake!
I
nothing.
And
I
feel
that
sometimes
doing
remember that almost 5 years ago, during one
nothing at all is so important for our mental
of my evening walks, I just stumbled upon this
health.
place. Whenever I used to walk, I walked with no particular agenda, or no route to follow, I just walked where the roads led me and ended up discovering beautiful roads and spots every single most
day.
But
special
Torda
thing
became
about
it
special.
was
the
The
water
body, I am a water baby. I find it the most calming and relaxing when I am around water. To find something as beautiful and serene as Torda in my neighbourhood was simply a boon for me. There are two sides to the lake, one towards
the
Salvador
Do
Mundo
Panchayat
and the other is like a smaller creek around Paitona,
fondly
personally
known
prefer
this
as one
Paitona since
it’s
Arc.
I
even
calmer. It became my regular spot for evening walks. It is exactly 2.5 km from my home, one way and these
5km
walks
were
not
just
physically
fulfilling but mentally refreshing too.
PAGE 81 |FOOD&HOSPITALITY
I
have
literally
witnessed
some
of
the
most
magical sunsets at this spot and for me, sitting here and watching the world go by is almost meditative. It was these quiet times that made me realize the importance of spending some quality time with yourself. In the daily grind of life,
we
often
forget
to
spend
time
with
ourselves. I feel it is just so important to just pause
by,
admire
the
smaller
things
in
life,
those flying birds, that dry leaf that just fell off from a tree, that blooming flower bud, or that beautiful sun that sets everyday with a promise of
rising
tomorrow,
and
be
grateful
for
this
stunning work of art that God has created in the form of nature. On some days, it would mean for me to just sit there and catch the sunset while listening to my favourite songs, wearing my headphones while on others I would chat to random people who also came for walks, watch the local folk, fishing and sometimes even play with people’s dogs. For me each day was as fulfilling as it could be, as meditative as it could be and as beautiful as it could be.
PAGE 82 |FOOD&HOSPITALITY
Every season made the place look different and beautiful in its own way. From lush greens
For me Torda was, is and will always remain as
to
sunny
one of my favourite evening walk spots. But
skies to rainbows, I have seen Torda in all its
even if you live a little far, a ride to Torda
glory.
won’t
Although Torda is located very much in the city
people coming from far away places, parking
of Porvorim, it always greets you with calming
their bikes & cars, then walking around the
clean
lake and enjoying its natural beauty.
wet
roads
waters,
during
a
monsoons,
gentle
breeze
from
and
a
quiet
environment away from all the hustle-bustle.
disappoint
you.
I
have
actually
seen
So if you still haven’t been here, its time!
PAGE 83 |FOOD&HOSPITALITY
HOME CHEF OF THE MONTH
0 3
K I T C H E N
|
F E A T U R E
MADE.AT.HOME AND MADE WITH LOVE! By Laila Fathima Images By MAH Kitchen
It’s heartening to realise how the
pandemic,
was,
morbid
serendipitously
home
chefs
out
as
it
created
of
many
quarantined citizens who had a
flair
for
cooking.
already
were
on
journey
while
for
started
as
means
of
with
MAH
or
Sabrina
others,
As
but is
it a
the
Singh
of
at
Home,
a
catering
service
in
Made
home-run
culinary
anything
income.
case
a
Some
North Goa that was born out of
the
helplessness
lockdowns.
PAGE 84 |FOOD&HOSPITALITY
of
the
But before we dive into the interesting tale of taste, here is what you need to immediately know. MAH serves up some amazingly delicious food that includes not just Indian cuisines like Rajasthani,
Manipuri,
Continental,
Maldivian
Punjabi, and
Sri
but
also
Lankan
fare
too! Now if that is not a drool-worthy tidbit of information then I don't know what is. And now onwards with Sabrina’s story. It all started, as mentioned above, with the pandemic. “Having started to provide meals to some drivers from out of town stranded in Goa, I went on to answer
distress
calls
from
some
friends
of
friends who had moved to Goa just before the lockdowns and now needed food since their kitchens were not yet set up. But restaurants were
unfortunately
continues
her
shut
for
reminisces,
weeks.”
“This
She
made
me
realise here was a need I could easily fill from the comfort of my own home and kitchen AND if I could make money from it, I could continue to
give
back
to
the
community
by
feeding
those in need, the migrants, the orphanage or anyone
in
need
of
a
meal
or
two
in
tough
times.” Sabrina’s husband, an architect by profession, rallied around her with his full support. “Though I sometimes suspect he was just relieved to have a restless wife out of his hair and busy with something to do during the lockdowns!” she laughs before continuing with her story of how MAH Kitchen was born. “MAH is Made At Home, by me, with love. For me food is love made edible! “ This
is
Sabrina
evident
with
donates
the
every
fact
penny
that she
till
date
makes
to
charity!
PAGE 85 |FOOD&HOSPITALITY
Along
the
normal
way
after
as
the
life
limped
worst
was
back
over,
to
MAH
was registered , licences obtained and then there was no looking back. Despite no
publicity
or
marketing
but
by
sheer
word of mouth, or rather taste of mouth as
she
puts
it,
word
spread
about
her
incredible cooking. From a Greek Moussaka to Seeni Sambol (
caramelized
Maldivian
sliced
dried
onions
fish
and
with prawn
seasoning, SLURP!) a Jaffna mutton Curry to a Naga Pork Curry, or a Tuna Tostadas to a Dhaba Kheema Matar or even the soul comforting taste of Rajma Chawal, MAH’s
Kitchen
has
flavours
celebrating
global diversity on your tongue! A lover of many cuisines, Sabrina is hard pressed to select any one favourite. “I love too many cuisines, Italian, Mexican, Japanese, Vietnamese, Korean and closer to home its Bengali, North-eastern etc. I am
a
die-hard
foodie,’
she
admits
sheepishly. When asked which dishes are her family's and customer’s favourite, Sabrina reveals that
her
family
everything usually
she
swear
loves
cooks. by
pretty But
her
much
customers
Rajasthani
Laal
Maas, Moussaka and Kolkata Biryani. In
fact,
though
a
simple
home-cooked
Dal Bhaji Raita Roti combo is what she started with when feeding those in need, her journey as a Home Chef began with Kolkata
Biryani,
a
dish
that
quickly
became and remained a best seller. With so much talk about taste I wondered who
inspired
gastronomic
her
in
this
excellence.
As
journey
of
is
so
with
many of us in India, her mother was her biggest
inspiration
hesitation.
PAGE 86 |FOOD&HOSPITALITY
she
says
without
But also adds that the culinary magic of the
Thanking
kitchen
journey,
quite
was
not
addictive
without “
she
allure.
says
“
It
dreamily,
can “
be
her I
for
asked
her
her
lovingly
one
chronicled
parting
ubiquitous
Mom
question. What are her future plans for MAH?
says, as a child I would pull up a stool to stand
Sabrina enthusiastically shares “ I plan to have
on so I can peek above the kitchen counter
curated sit-down meals in a pop up form. But
announcing that I want to cook too!’ she says
what will never change is the desire to feed
with a laugh. “So I would say that the act of
people.The wealthy, the poor, it won't matter.
cooking was in itself an inspiration.
As long as I'm able to be a provider of food
And the rest of us thankful for this inspiration
made with love, I shall be in the kitchen of
that led to MAH so that we all get a taste of
MAH!”
that inspired cooking! I now decided to throw
Sabrina
some quick questions rapid fire style to her.
9811070568 via call or whatsapp for orders.
What's the weirdest food she has ever tried? “Many
years
ago
in
Burma
I
had
something
MAH
can
be
operates
reached
from
at
Nachinola
9810731366
and
/
currently
only offers Pick Up service and orders have to
that tasted strangely meaty but fermented and
be
not knowing the language could not figure out
suggests to try your luck even up to 12 hours
what it was. It remains a mystery for now.
ahead.
And
The
husband
was
merrily
popping
placed
24
hours
ahead
though
she
with
At special request she obliges, where possible,
relish fried grasshoppers in Vietnam. To me,
orders that need to be vegan, vegetarian or
that was weird food!!”
gluten free.
If not a Chef, what else would have been her calling? “Fashion!
I
love
garments
and
had
my
own
export company for 17 years in Noida . Her top 5 favourite dishes from MAH menu “Biryani Laal Maas Moussaka Naga Pork Curry with Black Rice Cold seafood Pasta Salad” 5 kitchen tools she cannot live without “ There are 6! My knives My rubber/silicone scrapers My peelers My Salad spinner My Egg boiler though its not technically a tool.. And my hand held electric whisk”
PAGE 87 |FOOD&HOSPITALITY
VOCAL FOR GOACAL
RIDING HIS WAY FROM 1972 TO THE AGE OF 72, MEET SHAMBA, THE SUPERHERO WITHOUT A CAPE! Under Portuguese rule, motorcycle pilots became a unique part of life in Goa. After 1979, it was incorporated into the Motor Vehicle Act and recognized by the Indian government. In almost every Goan town and village and along 1200 km of major and minor arterial roads, you can find these two-wheeler motorcycle pilots painted black and yellow like auto-rickshaws or taxis.
By Aditi Malhotra Image by: Armaan Malhotra
PAGE 88 |FOOD&HOSPITALITY
In
the
hinterlands
transport
is
an
of
issue
Goa,
and
where
one
has
public
to
wade
There was not even a single house on Chogm Road. And look now, it has evolved so much.”
through narrow lanes, pilot taxis have been the
Shamba has been driving for almost 50 years
most sought after means of transport.
and in his half a century-long career he has
And as a single person, I don’t think there can
given rides to many tourists and locals alike.
be a faster and better way to commute. Pilot
He
taxis have been my saviour in my 5 years of
dropping
living in Goa.
them to their place of work, he has come a
When I came here initially, it was introduced to
long long way. He has carried passengers from
me as a concept by a friend of mine and I
the
found it amusing. But as I was living alone at
some guy just in time for his interview riding
that time, it became my most preferred means
through the narrow lanes, dropped ill people
of commuting.
to
But riding on pilot taxis I learnt that it wasn’t
lovers meet. For me, he is definitely an unsung
an easy job, driving under harsh and extreme
hero, a superhero without a cape.
has
seen them
railway
the
children to
school
station
hospitals
grow
to
and
to
their
up
and
now
dropping
hotels,
sometimes
from
dropped
made
two
weather is no joke. Sometimes it’s the hot sun and sometimes the rains come lashing, but I
When he started earning, he used to earn in
have
‘annas’.
always
seen
them
prepared
for
all
“
We
used
to
charge
anywhere
situations and take their work very seriously. I
between 4 annas to 8 annas per ride during
have never come across a pilot who was drunk
the
or misbehaved in any way.
charging
Although I have come across many pilot taxi
Panjim a few years later. Now of course the
drivers,
rates
my
go-to
pilot
is
Shamba
Sonu
Maekar. People fondly call him Shamba but for
Portuguese 2
have
Rs
era for
and a
changed,
ride
but
then
I
from
then
remember Mapusa
so
have
to
the
expenses”, says Shamba.
me, he is pilot uncle. He has been driving since 1972 and today he is 72 years himself. At the
Shamba still lives in Salvador with his wife and
young age of 21 years, he became a pilot in
three daughters and you would find him chit-
the Portuguese Era and even now at this age,
chatting with the locals near the Federal Bank
he has the same zeal and passion for his work.
ATM in Porvorim while he waits for his next
He works tirelessly from morning to evening,
customer. And as soon as his phone rings, he
and I have never seen him in a bad mood, he is
would ride away on his bike to pick up his
always
customer and safely drop him at the desired
smiling
and
is
in
a
happy
go
lucky
mood.
destination. And that is how Shamba makes his
He recalls how much Goa has developed over
living
the years, “ It was only jungle in Porvorim, I
Goa’s daily life & tourism business.
clearly near
remember
the
central
there bank
was and
just
one
and
a
very
important
contribution
to
house
O’Coqueiro
was
there, the rest was all jungle. I used to live in Salvador Do Mundo and we all used to feel scared
coming
uphill
to
Porvorim
in
the
evening time. We used to avoid it as much as possible.
PAGE 89 |FOOD&HOSPITALITY
EVERY WEEK
Give Away
WIN IN 3EASY STEP 1. Scan the code 2. Fill in the form with your answers & contact details and hit send 3. You Can also Send it to us or WhatsApp it on 93718 42060
FOLLOW - LIKE - SHARE foodandhospitalitymagazine
** The Winners will be announced on our social media channels.
