Eat & Stay - February Issue 2024

Eat & Stay Goa

Volume 3 Issue 2

COVER FEATURE

the sanctuary

Experience Goa's culinary essence at The Sanctuary Bar and Kitchen with Chef Sarah Todd, where tradition meets innovation in every dish.

Cupid chocolate mousse

A luscious yet healthy recipe by Certified Nutritionist & Food Blogger Greta Fernandes (Deliciously URS).

Cover Image: The Sanctuary

chocolate soft centre cookies

A recipe by Chef Presley Roque Cabral, Bakery & Pastry Faculty at Kamaxi College of Culinary Arts.

shrishti desai

A popular food content creator based in Goa that started her journey in the Covid-19 Pandemic.

Editorial

Dear Readers,

February in Goa is not just a month; it's a feeling of romance and warmth that wafts through the cool sea breeze, inviting you to fall in love with the state all over again. In this month's issue of Eat & Stay Goa, we're celebrating the union of affection and epicurean delight, just in time for the season of love.

Gracing our cover is The Sanctuary Bar and Kitchen, a culinary jewel where the illustrious Celebrity Chef Sarah Todd weaves magic, blending Goan tradition with innovative twists in every creation. This is more than just food; it's a narrative of Goa's gastronomic journey through time, presented on a plate.

This issue also features the inspiring story of Shrishti Desai, a Goan food content creator whose journey into the world of culinary arts began amid the solitude of the Covid-19 pandemic. Her tale is one of resilience and passion, reminding us that sometimes, the best stories start in the quietest moments.

In the spirit of love, we're thrilled to share the Exquisite Offerings for the season of love at IHCL, Goa. Their press release promises indulgences that will make your heart flutter

and your taste buds rejoice in the romance of the season.

For those with a sweet tooth, our pages are adorned with Greta Fernandes's deliciously seductive Cupid Chocolate Mousse recipe from Deliciously URS. It's a concoction that promises to woo your senses and leave you enamoured.

We're also celebrating sustainability and responsibility with Ginger - Panjim, Goa, as they receive the Green Hotel Certification from WTTC. It's a testament to their commitment to the environment, and we couldn't be prouder to feature their achievement.

Adding to the sweetness of February, Chef Presley Roque Cabral from Kamaxi College of Culinary Arts shares his recipe for Chocolate Soft-Centre Cookies. These treats are sure to melt your heart as easily as they melt in your mouth.

Lastly, in a press release that speaks volumes about the growing infrastructure and hospitality landscape of Goa, IHCL has announced the signing of a Ginger Hotel at MOPA Airport, Goa. This development marks the beginning of a new chapter in Goan tourism.

As you explore tales of culinary craft, ecoconsciousness, and creativity, we encourage you to relish each story and let Goa's essence ignite your celebrations of love.

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 Editor

Index

01 The Sanctuary

02 Shrishti Desai

03 Exquisite Offerings at IHCL, Goa

04 Cupid Chocolate Mousse

05 Ginger - Panjim, Goa

06 Chocolate Soft Centre Cookies

07 Ginger Hotel at Mopa, Goa

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 festivalsCarnival 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 blog-based 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.

Editorial Team

Chief Editor

Jessyl Fernandez

Sales

Donald Fernandez

Content & Social Media

Saviola Dias

Graphics & Layout

Shashank Parab

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

The sanctuary

The Sanctuary - set amidst untouched 250-year old ruins.

In the quaint and vibrant landscapes of Goa, where the past and present dance in harmony, there exists a place that not only promises to be a feast for the senses but also a dive into the rich tapestry of history. The Sanctuary Bar and Kitchen stands as a beacon of culinary innovation, nestled among 250-year-old ruins that whisper tales of yore. This establishment is not merely a restaurant; it is a celebration of history, luxury, and gastronomy, meticulously woven together to offer an unparalleled dining experience.

A Culinary Journey Led by Celebrity Chef Sarah Todd

At the heart of The Sanctuary’s culinary adventure is Celebrity Chef Sarah Todd, whose appointment as Culinary Executive and Brand Ambassador heralds a new chapter for the establishment. With her profound love for Indian cuisine, sharpened by her extensive travels and global acclaim, Chef Todd brings a unique perspective that promises to redefine the dining landscape of Goa. Her vision for The Sanctuary is to craft an experience that transcends the ordinary, blending the flavours of local heritage with the sophistication of contemporary culinary art.

The sun softly washing over the outdoor dining space

The Sanctuary mains feature - Chef Sarah's Recheado Platter, that is a Goan spin on the classic paella rich with Recheado masala and assorted abundant sea food www.itsgoa.com

Crafting Unforgettable Moments with Renowned Mixologists

The Sanctuary’s commitment to excellence extends beyond its kitchen. The addition of acclaimed mixologists Agnieszka Rozenska and Louness Ducos to the team signifies a dedication to creating an extraordinary bar experience. Their expertise and innovative approach to mixology ensure that every cocktail served is a masterpiece, combining artistry and impeccable craftsmanship. Guests can expect to be mesmerised by concoctions that are as visually stunning as they are delicious, making every sip an experience to remember.

“La Mer et la Terre”: A Philosophy of Sustainability and Flavour

Chef Sarah Todd’s vision for The Sanctuary, inspired by the ethos of “La Mer et la Terre” (The Land and the Sea), emphasises the importance of sustainability and community engagement. This philosophy is evident in the restaurant’s dedication to sourcing ingredients from local farms and the surrounding seas, ensuring that each dish not only tastes extraordinary but also supports the local ecosystem. The Sanctuary invites diners to embark on a culinary journey that bridges the gap between land and sea, offering tranquil pathways that lead to cozy dining nooks, each telling a story of taste, tradition, and innovation.

www.itsgoa.com

Mutton Korma, Papdi, Pepper Sauce

Paneer Hara Masala Tart, Feni pickled Zucchini

Masala Prawns, Herb Dressing and Recheado Mayonnaise

Chicken Kiev Cafreal Bites, Cafreal Dip

A Love Note from Chef Sarah Todd

Reflecting on her decade-long journey in Goa, Chef Todd expresses a deep affection for the land and its people, drawing inspiration from the vibrant markets, golden shores, and lush landscapes. “La Mer et la Terre” is not just a restaurant for her; it is a canvas where she has poured her passion, learnings, and love for Goa. Each dish served is a narrative, a blend of local tradition, the elegance of French cuisine, and the boldness of global flavours. Signature dishes like ‘Visvon Kothmir Fenni’ and ‘Samudri Ruchikaram’ embody the spirit of Goa, offering diners a taste of the land’s richness and the sea’s vastness.

The Founders and Their Vision

The Sanctuary was brought to life by visionaries Rohan Gutta, Mithun Reddy, Gokul Krishna, and Trilok Potluri. Their collective dream was to create a space that not only serves exceptional food but also pays homage to the rich cultural tapestry of Goa. The restaurant also houses Physis Boutique, offering guests a curated selection of items that reflect the ethos of The Sanctuary.

A Commitment to the Environment

In line with its dedication to sustainability, The

Sanctuary has planted around 8,000 trees at the location, further solidifying its commitment to environmental responsibility and community engagement. This initiative underscores the restaurant’s philosophy of giving back to the land that nurtures it, creating a green haven that guests can enjoy and appreciate.

Experience The Sanctuary

Open daily from 12 PM to 12 AM, except Tuesdays (with an exception for the coming Tuesday, 27th February), The Sanctuary offers a culinary experience starting from INR 2500 for two without alcohol and INR 3500 with alcohol. The establishment welcomes families, providing access for wheelchairs, ensuring everyone can enjoy the exquisite dining experience it offers. Located at Plot No. 1615, Lane next to Amani Hotel, Vagator, Goa.  Reservations can be made by contacting +91 62933 34444.

A Culinary Gem in Goa

The Sanctuary Bar and Kitchen stands as a testament to the beauty of blending the old with the

cake bakes

with ItsGoa, Mr. Prahlad Sukhtankar, Restaurant Association of India - Goa about the association, its aims and that it has undertaken to support the of restaurants in Goa and lots more.

food content creator

Shrishti desai

Shrishti Desai is a Goan Food Content Creator who started her journey with food during the Covid-19 Pandemic.

Article by: Saviola Dias

Images by: Shrishti Desai

In a world where the pandemic has reshaped how we connect with our cultures and traditions, Shrishti Prabhu Desai, a M. Pharm professional turned food content creator, is on a mission to preserve and promote the rich culinary heritage of Goa. Her journey, which began amid the global lockdown in 2020, has transformed from cooking cravings to becoming a beacon for Goan cuisine on social media.

A Culinary Journey Born from Lockdown

Shrishti’s adventure into the realm of food content creation was ignited by the global pandemic. With the world locked down and the usual hustle and bustle of life brought to a standstill, she found solace and expression in cooking. From recreating street food favorites at home to keeping up with trends like the Dalgona coffee craze, Shrishti began sharing her culinary exploits on social media. The overwhelming response from her audience encouraged her to take her passion a step further, leading her to share her recipes and culinary stories more broadly.

Celebrating Goan Cuisine

Shrishti's love for Goan cuisine is palpable in her work. She finds joy in cooking and featuring iconic dishes such as Prawns Curry, Chicken Xacuti, and Chicken Cafreal, alongside street food staples like Ros Omelette and Cutlet Pao. These dishes, she believes, embody the 'Susegad' lifestyle — a term that captures the laid-back, leisurely pace of life in Goa. Through her content, Shrishti aims to not just share recipes but to invoke the warmth and comfort that Goan cuisine brings to the table.

Unearthing Lost Recipes

One of Shrishti’s goals is to shine a spotlight on lesser-known Goan dishes that have been overshadowed by the popularity of mainstream cuisine. She explores and shares traditional recipes such as Tavsali (Cucumber Cake), Dhonas (Jackfruit Cake), and Kuvalycho Vadiyo (Ash Gourd Dumplings). Her content serves as a bridge, connecting newer generations to the rich tapestry of Goan culinary traditions that risk being forgotten in the fast-paced modern world.

Shrishti at classy 16, pernem

Shrishti with her Regional cuisine award at IFBA Mumbai at Jio world drive

Sourcing and Sustainability

When it comes to ingredients, Shrishti is a staunch supporter of local sourcing. She frequents Sunday to Friday markets, choosing local vendors for everything from the specific red chilies used in Goan curries to seasonal vegetables. This practice not only ensures the authenticity of her dishes but also supports the local economy and promotes sustainability within her community.

Culinary Inspirations

Shrishti’s greatest culinary inspiration comes from her late grandmother, a master of Goan cuisine who believed in creating everything from scratch — from masalas to coconut oil. This inheritance of skill and passion for Goan food is what Shrishti aims to carry forward through her content.

Overcoming Challenges

The path of a food content creator is not without its hurdles. For Shrishti, one of the biggest challenges lies in unearthing authentic recipes in an age where hybrid content is rampant. Her dedication to providing her audience with genuine Goan recipes has made her platform a trusted source for those seeking authenticity in their culinary ventures.

Preserving Goan Culinary Heritage

Shrishti’s content is more than just recipes; it’s a homage to the Goan way of life. By promoting authentic recipes learned from locals, elders, and community figures, she plays a pivotal role in preserving Goan culinary heritage. Her efforts extend to documenting seasonal and festival recipes, rituals, and soon, she plans to create a documentary to further this cause.

Looking to the Future

While her roots are firmly planted in Goan soil, Shrishti has plans to expand her culinary explorations beyond Goa. This expansion aims to bring the same depth of exploration and preservation to other cuisines, broadening her mission to celebrate and safeguard regional culinary traditions.

Shrishti Prabhu Desai represents the new age of food content creators who are not just about creating appealing content but are invested in preserving and promoting cultural heritage. Through her dedication to Goan cuisine, she ensures that the flavors, stories, and traditions of Goa continue to inspire and nourish souls worldwide. Her journey is a testament to the power of food as a medium of cultural expression and preservation, inviting us all to explore the depths of our culinary roots and share them with the world.

Mrs. Rushina Munshaw awarding shrishti with the Award at Jio world drive Mumbai

Gazebo On The Beach

This season, romance takes centre stage across the iconic and enchanting properties of the Indian Hotels Company (IHCL), Goa's foremost hospitality operator and a leader in the tourism sector. Embrace the celebration of love with a definitive guide of tailored indulgences —from candlelit dinners beneath the stars to rejuvenating spa treatments and an exclusive selection of gifting choices.

Enjoy a symphony of flavours in thoughtfully curated dining experiences at award-winning restaurants set against nature at its glorious best. Choose from a host of intimate dining options - with panoramic views of the Arabian Sea, candlelit dinners amidst enchanting gardens, private terrace dining with skyline views of the city or a culinary journey of global gastronomic masterpieces. Elevate this Valentine's Day within the comforts of home with Qmin's specially crafted menu, where every dish is a poetic ensemble to the taste buds.

Express your love with handcrafted gifting options –carefully assembled hampers, delectable artisanal chocolates and bespoke gifts that reflect the essence of IHCL’s signature hospitality. Each element is

meticulously selected to infuse a touch of luxury to your celebration, making it the perfect token of affection and appreciation.

Indulge in a symphony for the senses with nourishing body rituals at the J Wellness Circle. Escape into a world of serenity undertaking the journey within, through an array of enlivening holistic treatments, meaningful rituals and ceremonies for a truly calming experience.

Located amidst picturesque backdrops and breathtaking environs, each hotel serves as a quintessential embodiment of romance seeped in luxury, promising scenic locations, unique experiences, epicurean indulgences and timeless moments.

IHCL, Goa comprises of a group of brands and businesses that offer a fusion of warm Indian hospitality and world-class service. These include Taj Cidade de Goa; Taj Exotica Resort & Spa; Taj Fort Aguada Resort & Spa; Taj Holiday Village Resort & Spa; The Yellow House, Anjuna – IHCL SeleQtions; Vivanta Goa, Panaji; Vivanta Goa, Miramar; Ginger; amã Stays & Trails; Qmin and TajSATS.

Sundowners

CUPID CHOCOLATE MOUSSE

Per 50g serving : 120 calories

om F bruary and th r is Lov in th air.   On thos sp cial days, w k p looking for ways to mak an impr ssion. It could b ith r buying th b st possibl gifts or tr ating our lov d on s with lip-smacking dish s.

Talking of food, chocolat s ms to b quit a favourit wh n it  com s to xpr ssing lov . So, l t’s whip up a soft and luscious chocolat mouss which I am sur will win h arts, b caus it always do s, do sn’t it?!

This is an xtr m ly simpl and y t h althy hocolat Mouss  which can b whipp d in a jiffy. Th aim is to not toil away in th  kitch n but to sp nd maximum quality tim with our lov d on s. This  r cip will h lp you achi v just that.

Tip: Dark chocolat . Th b tt r th quality of dark chocolat , th   mor luxurious your mouss will tast .

I lik to us a 70% to 75% dark chocolat bar. If you want th   mouss sw t r you can choos Milk hocolat inst ad.

Ingredients

100g good-quality dairy-fr dark chocolat (70 to 80% hopp d 200 g soak d cash wnuts

2 soft M djool dat s

50g pur mapl syrup

1 t aspoon vanilla xtract

A pinch of salt

For d coration: slic d strawb rri s

Metho

Soak th cash w nuts in warm wat r for half hour. M anwhil , cov r th dat s with fr shly boil d wat r. Soak for 15 minut s, th n drain and r mov th pits.

M lt chocolat in th microwav : hop chocolat into small  pi c s and h at in th microwav on high pow r in 30-s cond  int rvals, stirring aft r ach round.

OR

You could v n m lt th chocolat in th doubl boil r. In a food proc ssor or high-pow r d bl nd r, add th cash w nuts with about 3 tabl spoons of wat r. If n d d add mor   wat r to g t a thick past .

Add th dat s, mapl syrup, 1 tsp vanilla xtract, and a pinch of  salt. Bl nd r ally w ll until th dat s ar fully pulv ris d,  scraping down th sid s as you go.

ow add th m lt d, cool d chocolat and bl nd until  compl t ly smooth and cr amy, scraping down th sid s as you  go. Divid amongst 6 to 8 small d ss rt glass s and chill for at l ast  1 hour to s t.

S rv th mouss with slic of strawb rry.

Ginger Goa, Panjim – a revolutionary concept in the lean luxury segment from the Indian Hotels Company (IHCL) has been awarded the Green Hotel Certification by the esteemed World Travel & Tourism Council (WTTC). As a key stakeholder in Goa's Tourism and Hospitality Industry, IHCL strengthens its commitment towards sustainability and continues to lead environmental stewardship through conscious efforts and efficient management of all its assets and resources.

Speaking on the achievement, Mr. Anmol Ahluwalia, Area Director – Operations for IHCL, Goa said, “In line with the vision of IHCL's ESG+ framework of Paathya, the Green Hotel Certification reiterates our commitment to safeguard the environment. In a globally thriving industry, it is imperative that we practice and promote responsible tourism to chart a new tomorrow - one that is more sustainable.”

WTTC, an internationally recognized authority in the tourism industry, plays a crucial role in promoting sustainable and responsible tourism practices. The Green Hotel Certification, awarded by the council, is a prestigious acknowledgment of a hotel's commitment to environmental conservation, energy efficiency and community engagement.

Ginger Goa, Panjim's Green Hotel Certification represents significant strides in the pursuit of shaping responsible tourism in Goan Hospitality. Aligned with global sustainability benchmarks, the hotel must adhere to the 'Hotel Sustainability Basics,' fundamental indicators developed by the industry to earn this recognition. These include key criteria,  rouped into three areas: Efficiency, Planet and People. Compliance of the specified parameters are verified through an audit process, following which the certification is awarded.

Reception Area of Ginger - Goa, panjim

CHOCOLATE SOFT-CENTRE COOKIES

Chocolate is the literal gift from the gods. Revered by the Mayans, worshipped by the Aztecs, and now a global favourite, chocolate’s bitter, earthy, rich and sweet flavour is coveted by all, even adding depth to savoury dishes like the traditional Mexican mole sauce.

However, in desserts is where chocolate shines best and nothing truly says, “I love you!” more than something chocolatey, sweet and decadent.

For this Valentine’s Day, Chef Presley Roque Cabral, Bakery & Pastry Faculty at Kamaxi College of Culinary Arts,  shares a molten-centre chocolate cookie recipe guaranteed to satisfy your Valentine’s sweet tooth and make the day a memorable one.

Servings: 40

Preparation time: 45 minutes

Ingredient

200 g a k ho o ate ( hoppe

200 g a k ho o ate (me te

300 g flou

330 g a to uga

3 egg

50 g a k o oa pow e

5 g baking pow e

170 g un a te butte

Metho

C eam the butte an a to uga togethe . A one egg at a time to the butte an uga mixtu e. Pou the me te a k ho o ate into the mixtu e of butte , uga an egg .

Sieve a the y ing e ient to emove any ump an fo them into the wet mixtu e a ong with the a k hoppe ho o ate.

Ro the ookie ough mixtu e into a ba of 40 g ea h an p a e them onto a g ea e baking t ay.

Bake fo eight minute at 200 °C o   392 °F. Let them oo an enjoy.

IHCL INKS 300 KEYS GINGER HOTEL AT MOPA, GOa

IHCL has announced that they have signed a Ginger Hotel to be located at MOPA (Manohar International Airport), Goa. Article

Indian Hotels Company (IHCL), India’s largest hospitality company, today announced the signing of a Ginger hotel at Manohar International Airport (MOPA) in Goa. The 60-year sub-license agreement was signed between GMR Goa International Airport Limited (GGIAL) and Roots Corporation Limited (RCL), a wholly owned subsidiary of IHCL.

Speaking on the occasion, Mr. Puneet Chhatwal, Managing Director & Chief Executive Officer, IHCL said, “With the rapidly growing country’s airport infrastructure, the signing of a Ginger at the new Manohar International Airport, Goa is in line with IHCL’s growth plan of being present across key transit hubs. This will be the third large format Ginger hotel at an international airport after Mumbai and Bengaluru, catering to the growing demand that these nodal centres generate.”

He added, “This is the beginning of a strategic partnership with the GMR Group which will unlock synergies between IHCL’s hospitality eco-system of multiple hotel brands and businesses including QSR and air catering to GMR’s growing airport presence in the country.”

The 300-key hotel spread over two acres will be a part of the well-planned aero-city development with retail and hospitality presence in the first phase. The hotel will feature Qmin, the signature all-day diner offering a variety of global and local favourites and a well-equipped fitness centre. It will cater to both business as well as leisure travellers. It is slated to open in 2027.

Speaking on this occasion Mr. Aman Kapoor CEO, Airport Land Development, GMR said, “GMR aims to develop the nation’s first Aerocity in the Western Hemisphere ‘GMR Goa Aerocity’. Signing of this strategic agreement kick starts a new chapter in urban lifestyle experience. GMR Goa Aerocity will be a one-stop solution for lifestyle entertainment, hospitality and shopping needs of the passengers from all over the world as well as the local populace of Goa. However, this is not the first Aerocity that GMR Group is developing. The success of the Delhi and Hyderabad Aerocities is a testament to the strategic brilliance and operational excellence of the Group.”

Goa is one of India’s most popular tourist destinations with its sandy beaches, active nightlife and World Heritage-listed architecture. It is also an important industrial and manufacturing hub. With the addition of this hotel, IHCL will have 15 hotels in Goa, including 4 under development.

www.itsgoa.com