Eat & Stay Goa
COVER FEATURE
grumps
Grumps is a cozy, approachable bar in Goa started by Agrini & Kartik, blending classic cocktails with bold Asian flavours in a historic setting.
chubby cheek bakes
Sneha turned her baking passion into Chubby Cheek Bakes, creating a wide array of custom cakes.
chocobucks
Dhruti, chocolate lover turned chocolatier, crafts unique flavours at Chocobucks, Goa.
cafe thick to ripped
Palash Pokle's Café Thick to Ripped combines fitness focus with unique nutritious, flavourful meals.
urvashi kavlekar
Urvashi Kavlekar explores and shares Goa's culinary diversity as a food and travel influencer.
Editorial
Dear Readers,
With the arrival of April's gentle sun and the easy cadence of the Goan shores, our latest issue of Eat & Stay Goa sweeps in, bringing stories that echo the heart of our coastal haven. This month, as the sea breeze mingles with the aroma of summer, we're thrilled to showcase the symbiosis of local fare and the evolving tapestry of hospitality that our beloved Goa offers.
Our cover story blossoms with Grumps, a neighbourhood bar in Sangolda, where every sip and bite is a testament to the harmony of meticulously crafted cocktails and bold Asian flavours. Here, the community is not just a patron but an integral thread in the fabric of this vibrant space, weaving the warmth of local ingredients into every creation.
In a celebration of sweet triumph, we follow the journey of Sneha with Chubby Cheek Bakes. Her story, from whisking batter as an amateur baker to becoming a confectionery maestro, is dusted with dedication and glazed with innovation. Sneha’s narrative is a delightful morsel of inspiration for bakers far and wide.
Café Thick to Ripped emerges as a portrait of health and indulgence, where Palash Pokle has stirred his fitness philosophy into a café culture that is as nourishing as it is flavourful. This feature delves into
the essence of a menu that prioritises well-being without sacrificing taste, in a setting that welcomes all.
Chocobucks unfolds as a tale of resilience and creativity, where Dhruti’s love affair with chocolate blooms amidst the challenges of the pandemic. Her journey from chocolate enthusiast to entrepreneurial chocolatier is a rich tapestry of innovation, balancing the sweetness of success with the rigours of academia.
As the Alphonso mangoes grace our markets, we bring you a recipe by Mumbai-based nutritionist Greta Fernandes, that celebrates these golden delights in a sugar-free, dairy-free pudding, adorned with chia seeds and a mesmerising butterfly pea flower garnish.
Join Urvashi Kavlekar as she takes us on a sensory expedition through the bylanes of Goa, unveiling flavours that are woven into the fabric of our culture. Her stories are not just about food but about the people, traditions, and the unspoken language of Goan cuisine.
We also explore the versatility of jackfruit with Chef Alison Melroy Fernandes, who presents a Pulled Jackfruit Burger that harmonises the local bounty with international flavours, truly a celebration of Goa's seasonal produce.
With each page, we invite you to savour the narratives, the wisdom, and the tastes that are uniquely Goan.
Well, that's all I have for you from my desk this month. I hope you enjoy reading this month’s issue of our magazine. Do share it with your friends all across the globe.
Until next month, cheers!
Jessyl Fernandez EditorIndex
Introduction
Goa, the tiniest state on the western coast of India, boasts golden pristine beaches, palmfringed avenues, flavourful food, delicious Portuguese-influenced sweets, and warm, hospitable people. Also known as the Ibiza of India for its partying. A tropical paradise of flora and fauna, from the very famous 'almi' (mushrooms) endemic to its forests, that grow only on the red mud anthills, to the solar prawns that are fished immediately after the monsoons, Goa is unique. Tourists are also attracted to Goa for its cultural heritage - from the famous old Portuguese churches like Se Cathedral in Old Goa, the 16th Century Safa Masjid in Ponda and Shree Mangesha Temple in Mardol, the legendary Arvalem or Pandava Caves where the Pandavas of the Mahabharat fame lived, to its two unique festivals - Carnival and Shigmo. Goa plays host to many festivals - the International Film Festival of India that promotes cinema, the Serendipity Art Festival, Sunburn Music Festival, The Grape Escapade to name a few. To showcase this varied heritage of culture, art, tradition, food, and people, in 2015 ItsGoa was born. The main aim was to make it the premier portal for all things Goa. We were able to showcase Goa like never before. Soon our blogbased website transcended the virtual space, with the ItsGoa magazine – a sought-after resource for visitors to Goa from countries like Norway, Germany, UK, USA, UAE, etc.
Chief Editor
Jessyl Fernandez
Sales
Donald Fernandez
Content & Social Media
Saviola Dias
Fay De Souza
Renata Fernandes
Graphics & Layout
Shashank Parab
Latisha Govekar
For advertising queries:
+91 7887330620 / 9370502124
ItsGoa Media Group
Nordic Intent HQ - Floor 3, PDA
Colony, Porvorim, Goa 403521
Email: mail@itsgoa.com
Website: itsgoa.com
Introduction and Concept
Grumps is a neighbourhood bar with a spin on classic cocktails and fun Asian food. While cocktail culture is on the rise throughout India, we felt there existed a handful of bars in Goa wherein the food and cocktails were at par with each other; elevating the experience of food and drink. With Grumps, our intention was to create a bar that’s approachable, fun and easygoing, with no compromise on the food and drinks, which we take very seriously.
Location Benefits
We’ve chosen the village of Sangolda as it’s far enough from the frenetic activities of Goa’s coastal belt but close enough for tourists to visit if they so desire. Sangolda is close to Porvorim, Soccoro and Panjim, where a lot of locals reside. It is also very centrally located and a 20-30 minute drive from most areas of North Goa.
Space and Ambiance
It is the backyard of an old Portuguese home called Goro House, which dates back to 1930. We restructured an existing outhouse, firewood storage room and the open space in between to comprise an indoor-outdoor bar that feels modest, familiar, cozy and comfortable. The total seating capacity is around 45-50 covers, including 7-8 bar seats.
Drinks and Service Philosophy
The aim was to create a balanced cocktail menu so as to be a place where everyone can find something to suit their varied tastes—from slightly fruity to fully funky all the way to more spirit-forward drinks: elegant and well-presented cocktails that are delicious without the need for extravagant smoke and mirrors.
Food Program
In India, alcohol and food are synonymous Every drinking session or night out has some sort of chakna or snacks for everyone to share hile they sip on their favourite drinks We see ourselves as individuals craving the older flavours from the eastern orld hich usually tend to have a alance of tangy, spicy, s eet and sour and al ays delicious Some of the popular food dishes are:
Lamb Krapow 'Kebab' - Thai asil, eans, s eet soy our version of a ke a and a take on the popular Thai street food
Avo Wonton 'Tostada' - truffle ponzu cream cheese, her y guacamole refreshing, crunchy yet creamy - nice to start your meal ith)
Team & Leadershi
Kartik Vasudeva - He is a calm & composed team leader ith great inter-personal skills and has the exceptional a ility to listen, understand & ring out the est in the team
Agrini Satyarthi - She is an extremely thorough individual ith a keen eye for detail Her approach to life and ork are the same, compassionate ut practical & pragmatic hich
Smack That
Unique Brand Philosophy
Life can e a hirl ind of responsi ilities and o ligations, often leaving us feeling urdened and disconnected At Grumps, e recognise the importance of em racing the lighter side of life Our name represents a playful ackno ledgment of the grumpy moments e all experience ut encourages us to let go and rediscover the joy ithin.
Cultural Integration & Community Focus
While a vast majority of these ventures are fundamentally designed to serve a transient tourist cro d, the approach ith Grumps is to cater to the old and ne locals of Goa, giving them a neigh ourhood ar that they can call their o n.
Physical Layout and Design Aesthetic
The garden space s meant to be an extens on of the bar tself and s l ned w th numerous fru t trees rang ng from jackfru t to ch ckoo to mango. The space comes al ve w th the plants and a palette of natural and handmade mater als l ke cement ox de, terrazzo, kota stone, later te, teak wood, and cane steal the l mel ght.
Cocktail Innovation and Local Ingredients
The cockta ls use modern techn ques to extract max mum flavour out of the fresh and un que produce ava lable locally, sometimes as local as our own backyard. Some of the popular cockta ls are:
Stand By Me - tequ la, guava, bas l, sumac, co2 refresh ng h ghball
Mo Money Mo Problems - scotch, brunost cheese, pedro x menez sherry, abs nthe sp r t forward, super nteresting and complex)
Community and Staff Dynamics
Grumps s a space where both our guests and team members feel relaxed and welcomed. Our team s what makes Grumps the place t s. Thus t s paramount that our team are comfortable enough to express the r own personal ties w th a sense of ownersh p and a collective goal to create the best poss ble env ronment for each nd v dual guest.
Guest Experience and Atmosphere
Grumps s a space where f you feel l ke getting up and groov ng, you’ll be encouraged to. But you won’t have people cramp ng your space f you’re the k nd who prefers to just s t and have a conversation w th your dear ones.
Chubby Cheek Bakes
Sneha's journey from amateur baker to confectionery maestro with Chubby Cheek Bakes reflects dedication, innovation, and a passion for quality, inspiring aspiring bakers worldwide.
Article by: Team ItsGoa Images by: Chubby Cheek Bakes
In the world of confectionery delights, Sneha, the founder of Chubby Cheek Bakes, has carved a delectable niche with her passion for crafting heavenly cakes. Her journey from a novice baker to an award-winning artisan reflects dedication, innovation, and an unwavering commitment to quality. Let's delve into the sweet saga of Sneha and explore the secrets behind the success of Chubby Cheek Bakes.
A Sweet Genesis: From Hobby to Profession
Sneha's tryst with baking began unexpectedly, sparked by a simple indulgence in a homemade cupcake. Despite her initial disinterest in baking, the perfect blend of flavours ignited her creativity, leading her to experiment in her kitchen. Gradually, what started as a hobby bloomed into a full-fledged profession. In June 2020, she received her first order, marking the inception of Chubby Cheek Bakes.
Jungle Themed Cake With Fondant Animals
A Journey of Learning and Growth
Unlike traditional paths, Sneha embarked on her baking journey armed with YouTube tutorials and a fervent desire to excel. However, recognising the importance of formal training, she sought guidance from India's top pastry chefs, earning her certification as a baker. This blend of self-initiated learning and professional expertise became the cornerstone of her success.
Crafting Culinary Masterpieces: Specialisation & Expertise
At Chubby Cheek Bakes, Sneha specialises in a myriad of cakes, from elegant wedding creations to whimsical birthday delights and intricate fondant masterpieces. Her forte lies in thematic designs, with jungle and animal themes reigning as crowd favourites. By offering custom cake designs, Sneha ensures every creation is a unique reflection of her clients' visions, meticulously brought to life through her artistic prowess.
The Essence of Quality: Ingredients and Processes
Quality is non-negotiable at Chubby Cheek Bakes. Sneha meticulously selects each ingredient, prioritising freshness and flavour. From pure chocolates to locally sourced seasonal fruits, every element is carefully chosen to enhance the taste and texture of her creations. Unlike conventional practices, Sneha refrains from freezing her cake sponges, opting for a labour-intensive approach to ensure unparalleled freshness in every bite.
Innovative Techniques and Signature Methods
What sets Chubby Cheek Bakes apart is Sneha's commitment to innovation. From homemade fillings like caramel and butterscotch to eschewing readymade mixes, Sneha infuses her creations with a distinct flavour and flair. Her dedication to consistency is evident in her meticulous approach, continuously refining her techniques to deliver nothing short of perfection.
A Palette of Flavors: Delighting Taste Buds
At the heart of Chubby Cheek Bakes lies a diverse array of flavours, tantalising taste buds and satisfying cravings. From the decadent Rasmalai cake to the indulgent Nutella Ferrero Rocher creation, Sneha's repertoire embodies creativity and culinary finesse. Seasonal specialties like mango and fresh strawberry cakes further showcase her ability to adapt to changing preferences and trends.
Nurturing Relationships
Central to Sneha's success is her emphasis on customer collaboration and satisfaction. By understanding the nuances of each occasion and tailoring her offerings accordingly, she ensures every cake is a personalised masterpiece. Whether it's a memorable 95th birthday celebration or a challenging Krishna Matki cake, Sneha's dedication to exceeding expectations shines through.
Building a Sweet Empire
While Chubby Cheek Bakes initially operated from Sneha's residence, its popularity has grown through word of mouth and social media. With strategic pickup points and personalised delivery services, Sneha ensures her creations reach clients in pristine condition. While community engagement remains a future endeavour, collaborations with renowned brands have bolstered Chubby Cheek Bakes' presence in the confectionery landscape.
Savouring Success: Future Plans and Growth
As Sneha looks towards the future, her aspirations extend beyond the confines of her home kitchen. With plans to establish her own café/bakery, she envisions a space where her culinary creations can be savoured amidst warm ambiance and hospitality. Embracing trends like cake projection and mapping, Sneha remains at the forefront of innovation, poised for continued growth and success.
Inspiring Aspiring Bakers: Nuggets of Wisdom
To aspiring bakers, Sneha offers words of encouragement forged through her own journey. Embrace the initial challenges, she advises, for they pave the path to success. Hard work, perseverance, and a passion for your craft are the ingredients for sweet triumph.
Conclusion: A Sweet Symphony of Success
In Sneha's world, every cake is not just a confectionery delight but a manifestation of passion, creativity, and dedication. Through Chubby Cheek Bakes, she has redefined the art of baking, one exquisite creation at a time. As she continues to inspire and innovate, her journey stands as a testament to the transformative power of pursuing one's dreams.
Non-Fondant White Chocolate Swan Themed Cake
thick to ripped
Palash Pokle's journey from fitness enthusiast to Café Thick to Ripped owner epitomizes passion for health and flavor, offering nourishing cuisine, local ingredients, and a welcoming ambiance.
Article by: Team ItsGoa Images by: Cafe Thick to Ripped www.itsgoa.com
In the midst of lockdown boredom, Palash Pokle found himself struck by a surge of inspiration. As a fervent follower of fitness routines, he couldn't ignore the importance of a balanced diet, especially during these times of restricted activity. Combining his love for fitness with a passion for culinary experimentation, Palash conceived the idea of Café Thick to Ripped. This establishment would not only serve as a haven for health-conscious individuals but also as a testament to his dedication to promoting wellness through nourishing cuisine. Let's dive deeper into the genesis of this vibrant café nestled in the heart of Mapusa, Goa.
A Vision for Health and Flavour
Palash's vision for Café Thick to Ripped goes beyond just serving food; it's about creating an experience that tantalises the taste buds while nurturing the body. Drawing inspiration from his own fitness journey, he envisioned a menu teeming with dishes
Chicken Burger
Chicken Multigrain Wrap
bursting with flavour and packed with nutrients. By sourcing ingredients locally, Palash ensures that each dish not only tastes superior but also supports the local farming community, fostering a sense of connection and sustainability. Every meal served at Café Thick to Ripped is a testament to Palash's unwavering commitment to health and flavour, inviting patrons to embark on a culinary journey like no other.
Crafting Culinary Delights
At Café Thick to Ripped, every dish tells a story of Palash's dedication to wholesome eating and culinary innovation. From vibrant salads brimming with organic greens to hearty grain bowls adorned with lean proteins, each creation is a symphony of colours and flavours. Whether it's the refreshing zing of freshly squeezed juices or the indulgent sweetness of guilt-free desserts, every bite is carefully crafted to nourish the body and delight the senses. Palash's passion for health and flavour shines through in every dish, inviting patrons to savour the taste of well-being with every mouthful. www.itsgoa.com
The Essence of "Thick to Ripped"
The name "Thick to Ripped" serves as a beacon guiding patrons on a transformative journey towards a healthier, fitter lifestyle. It encapsulates Palash's belief in the power of nutrition and exercise to sculpt the body into its best form. Through carefully curated post-workout meals and nourishing treats, Café Thick to Ripped aims to empower individuals to take charge of their health and fitness goals. It's more than just a café; it's a sanctuary where dreams of a leaner, more sculpted physique can become a reality, one delicious bite at a time.
Sourcing Ingredients Locally
Palashs commitment to quality extends beyond the kitchen to the very roots of his ingredients. By sourcing produce locally from the bustling Mapusa market, he not only ensures the freshness and flavour of his dishes but also supports the livelihoods of local farmers. Palash's personal connection with vendors underscores his dedication to fostering a sense of community and sustainability. Each ingredient tells a story of collaboration and care, enriching both the café and the community it serves.
Creating an Inviting Ambience
Step into Café Thick to Ripped, and you'll immediately be enveloped in an atmosphere of warmth and sophistication. Drawing on his experience as an event manager, Palash has curated an ambience that captivates and engages guests from the moment they walk through the door. Every detail, from the chic décor to the soothing background music, has been meticulously selected to enhance the overall dining experience. It's more than just a meal; it's an escape into a world where relaxation and indulgence go hand in hand.
A Focus on Customer Satisfaction
Palash understands that the key to a successful café isn't just about the food; it's about the experience. From the friendly welcome at the door to the last bite of dessert, every moment at Café Thick to Ripped is designed to exceed expectations. Palash and his team go above and
beyond to create a welcoming and comfortable environment where patrons can unwind and enjoy delicious food without guilt. It's not just about leaving satisfied; it's about leaving inspired to continue on the path to health and wellness.
Conclusion
In the bustling culinary landscape of Goa, Café Thick to Ripped stands as a shining beacon of health, flavour, and community. Palash Pokle's journey from fitness enthusiast to café owner is a testament to the transformative power of passion and dedication. Through his unwavering commitment to quality, sustainability, and customer satisfaction, Palash has created a sanctuary where patrons can nourish their bodies and delight their taste buds, one nutritious bite at a time. Join him on this remarkable journey, and discover the true meaning of culinary bliss at Café Thick to Ripped.
