Eat & Stay Goa
COVER FEATURE
Terra Goa
Founded by Reynold Abranches, Terra Goa offers contemporary Goan cuisine with local ingredients in a serene, nature-inspired setting near Uddear Waterfall, blending tradition and modernity.
Volume 3 Issue 7 July 2024
Chef Chirag Kanabur's Miradouro bakery, inspired by his Goan heritage, offers innovative, high-quality baked goods, fostering community engagement with a customer-centric philosophy.
Akshada desai lobo
Akshada Desai Lobo's blog, FoodandFrolic, blends traditional and modern recipes, inspired by heritage and travel, engaging followers on Instagram with authenticity and quality. padaria prazeres
Padaria Prazeres in Caranzalem, Goa, founded by Chef Ralph Prazeres and Stacy Gracias, offers artisanal delights, unique coffee blends, seasonal treats, and signature dishes in a community hub.
Miradouro
Editorial
Dear Readers,
July brings us a delightful blend of culinary creativity and enriching dining experiences. In this edition of Eat & Stay, we spotlight remarkable destinations and inspiring stories from the food and hospitality world.
Leading our cover feature is Terra Goa, a gem founded by Reynold Abranches. This enchanting restaurant, located near Uddear Waterfall, offers a contemporary twist on traditional Goan cuisine. Reynold's dedication to using local ingredients ensures an authentic yet innovative dining experience in a serene, nature-inspired setting. Terra Goa beautifully marries the essence of Goan heritage with modern culinary techniques.
In Caranzalem, Padaria Prazeres, created by Chef Ralph Prazeres and Stacy Gracias, stands as a beacon of artisanal delights and community spirit. This vibrant hub is known for its unique coffee blends, seasonal treats, and signature dishes that capture the heart of Goan flavors. It's not just a café, but a place where community bonds are strengthened over shared culinary passions.
Chef Chirag Kanabur's Miradouro bakery is another testament to Goan ingenuity. Rooted in his heritage, Chef Chirag offers high-quality baked goods that are both innovative and delicious. His bakery is more
than just a place for pastries; it's a cornerstone of community engagement and a model of customercentric philosophy.
Akshada Desai Lobo, through her blog FoodandFrolic, brings a harmonious blend of traditional and modern recipes. Inspired by her family's culinary legacy and her travels, Akshada engages her followers on Instagram, emphasizing authenticity and quality in every dish she shares.
From the bustling city of Mumbai, certified nutritionist and food blogger Greta Fernandes tantalizes us with her recipe for winepoached pears, or Poire à la Beaujolais. This classic French dessert, made by poaching firm pears in spiced red wine, is a perfect example of how simple ingredients can create extraordinary flavors.
For those looking for an extravagant weekend experience, the Sunday Brunch at BLD, Taj Cidade de Goa Horizon, offers a lavish multi-cuisine spread. With live stations, delectable dishes, and desserts accompanied by live music, it provides an unforgettable dining experience that perfectly complements a relaxed Sunday.
Lastly, from Taj Exotica Resort & Spa, Goa, Chefs Ashish Tripathi and Pornima Vargurmekar share their delightful recipes for Chocolate Crepes and Quinoa Salad with Sweet Chili and Chocolate Dressing. These dishes highlight the versatility of chocolate, showcasing it in both sweet and savory creations.
Join us as we delve into these diverse stories, each a unique thread in the intricate web of Goa's cultural and economic tapestry. Together, they form a narrative that is both inspiring and indicative of the boundless potential nestled in this coastal paradise.
Until next month, cheers!
Jessyl Fernandez Editor
01 Terra Goa
02 Padaria Prazeres
03 Miradouro
04 Akshada Desai Lobo
05 Wine Poached Pears
06 Sunday Brunch at BLD, Taj Cidade De Goa Horizon
07 World Chocolate Day 2024 - Recipes
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.
Editorial Team
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
Terra Goa
Terra Goa, founded by Reynold Abranches, offers contemporary Goan cuisine using local ingredients, set in a serene, nature-inspired ambiance near Uddear Waterfall, blending tradition with modernity. cover feature
Article by: Team ItsGoa
Images by: Terra Goa
There’s a certain sense of warmth, charm and old world Goan hospitality in this place in Verna Goa. It’s friendly enough to be mistaken as your friends backyard. And that is the essence of Terra Goa. Reynold Abranches wears many hats. Educated at St. Mary's in Rajasthan and Wilson's College in Bombay, Reynold's diverse background in Advertising and Media might seem unrelated to food, yet it significantly shapes his approach to hospitality. His journey into the culinary world was driven by a fundamental belief: food is a universal comfort that enhances every aspect of life. Whether you're happy, sad, celebrating, or reflecting, good food is your constant companion.
The Inception of Terra Goa
Terra Goa emerged from Reynold's desire to showcase Goa as more than just a beach destination. The lush scenery, abundant greenery, and serene environment of Goa provided the perfect backdrop for a restaurant that celebrates the region's natural beauty. Terra Goa's menu is a tribute to the local food landscape, presenting traditional Goan flavours in a contemporary yet welcoming setting. Located in Verna at the Uddear Waterfall, Terra Goa
is conveniently accessible from Panjim, Vasco, and Margao, making it a central culinary destination for locals and visitors alike.
The Inspiration Behind the Name
The name "Terra Goa" reflects the restaurant's connection to the earth and its surroundings. "Terra" means Earth, and the restaurant's location near Uddear Waterfall encapsulates this essence perfectly. The lush environment, the sound of birds, and the fresh air create a serene atmosphere that complements the culinary experience. Terra Goa's motto of returning to its roots is evident in every aspect, from its design to its menu.
Culinary Experience at Terra Goa
At Terra Goa, the culinary experience is designed to offer a retreat from the everyday hustle and bustle of life. The bar is built around its guests, ensuring a friendly and familiar atmosphere where customers feel at home. The restaurant caters to locals and those who have made Goa their home, providing coastal comfort food and tropical cocktails that resonate with the community.
Team at Terra
Baked Yogurt Cheesecake and Orange Blossom
Signature Dishes
Terra Goa's menu features a selection of signature dishes that highlight the best of Goan cuisine with a contemporary twist. One standout dish is the Pan Seared Fish with Beurre Blanc and Pumpkin Mash. This dish features a fillet of Chonak, seared to perfection until the skin is crispy, showcasing the freshness of local fish. Another popular item is the Junglee Chicken, a spicy and tangy wok-tossed chicken dish that originated from Reynold's other restaurant, Soul Souffle. This dish pairs perfectly with Terra Goa's selection of tropical cocktails.
Signature Cocktails
In addition to its food, Terra Goa is known for its unique cocktails. The Tiramisu Espresso Martini, made with freshly brewed espresso from small estate coffee partners in Chikmagalur, is a favourite among patrons. The Pornstar Martini, featuring fresh passionfruit grown locally, is another popular choice. These cocktails exemplify Terra Goa's commitment to using fresh, local ingredients to create memorable drinks.
Sourcing Local Ingredients
Local produce is the foundation of Terra Goa's menu. The restaurant exclusively uses local ingredients, ensuring that the food is fresh, flavorful, and reflective of Goa's culinary heritage. Whether it's the freshest local Chonak (Perch) or vegetables like Red Amaranthus (Tambdi Bhaji), Terra Goa emphasises hyperlocal and seasonal produce. This commitment not only enhances the taste of the dishes but also supports the local farming community.
Ambiance and Decor
The ambiance and decor of Terra Goa are designed to complement its natural surroundings. The rocky texture of the Uddear Waterfall is mirrored in the restaurant's seating, design, and even its menu font. India's top creative agency, Hyphen Design, has crafted the brand identity, ensuring that Terra Goa stands out with its non-linear design and innovative approach.
Steak with Mashed Potatoes and Jus
Bloody Mary, Penicillin, Porn Star Martini, Daiquiri
Pornstar Martini
Customer Experience
At Terra Goa, the goal is to make customers feel like they're at home. The restaurant strives to create an environment where guests feel pampered and cared for while maintaining a sense of familiarity. This balance ensures that every dining experience is memorable and enjoyable.
Adapting to Culinary Trends
Terra Goa stays ahead of culinary trends by focusing on local sourcing and sustainability. The restaurant minimises waste and continuously explores new ways to use ingredients creatively. This approach not only reduces environmental impact but also keeps the menu fresh and exciting.
Community Engagement
As a community bar, Terra Goa actively engages with the local community. The restaurant participates in various community events, from clean-ups of the Uddear Waterfall to skill training workshops for local youth. These initiatives reflect Terra Goa's commitment to being a positive and integral part of the community.
Challenges and Adaptations
Like any restaurant, Terra Goa faces challenges, particularly the economic slowdown affecting local businesses. However, Reynold and his team are dedicated to overcoming these obstacles by focusing on quality and creating a unique dining experience that resonates with locals and visitors.
Outdoor sitting area at Terra
Chonak Recheado
Roast Chicken
Future Plans
Looking ahead, Terra Goa wants to keep growing by staying true to Goa's rich food traditions while also keeping things modern. The restaurant plans to create new and special dishes and drinks that blend old and new flavours. These efforts will help Terra Goa stay important and exciting in Goa's changing food scene.
Conclusion
Terra Goa goes beyond being just a restaurant—it's an immersive culinary experience that celebrates Goa's stunning landscapes and diverse culinary traditions. Led by Reynold Abranches, Terra Goa offers a dining adventure where traditional Goan flavours meet modern adaptions, creating a unique and inviting atmosphere. By prioritising local ingredients, crafting innovative menus, and actively engaging with the community, Terra Goa ensures every visit is a memorable journey through Goa's vibrant food culture, making it a top choice for those seeking an authentic taste of the region.
Coconut Panna Cotta with Fennel and Pineapple
Beef steak and Jus
Cottage Cheese, Spinach and Feta Spanakopita
padaria prazeres
Padaria Prazeres in Caranzalem, Goa, founded by Chef Ralph Prazeres and Stacy Gracias, offers artisanal delights and a community hub with unique coffee blends, seasonal treats, and signature dishes.
Article by: Team ItsGoa
Images by: Padaria Prazeres
cafe & Bakery
Welcome to Padaria Prazeres, a welcoming bakery and café nestled in the vibrant neighbourhood of Caranzalem, Goa. Founded with passion by Chef Ralph Prazeres and Stacy Gracias, Padaria Prazeres derives its name from Chef Ralph’s family heritage and the Portuguese word for "Bakery," evoking a sense of delight and culinary bliss. This charming establishment embodies a perfect blend of Chef Ralph’s culinary skill and Stacy’s sharp financial management, creating not just a place to enjoy artisanal delights but also a hub where locals and visitors come together to connect over exceptional food and warm hospitality.
Founders and Their Roles
Chef Ralph leads with his culinary expertise, carefully crafting each dish to meet his high standards of quality and taste. His passion for food shines through in every creation, ensuring that diners experience nothing but excellence. Meanwhile, Stacy oversees the financial side of Padaria Prazeres, ensuring smooth operations and a balanced approach to running the bakery. Together, they form a dynamic duo, combining Chef Ralph’s culinary artistry with Stacy’s efficient management to create a successful food hub in Caranzalem, Goa.
Unique Coffee and Tea Blends
enhance your coffee ritual but also contribute to the
The Artisanal Breads and Patisseries
Café exteriors
Mango Mille Feuille
The Café Concept
Padaria Prazeres is more than just a place to enjoy delicious treats; it's a welcoming gathering spot where locals and tourists come together. It’s a place where conversations happen easily, new friendships grow, and every visit feels like a friendly hug. It's a centre of community, where the cosy feeling and inviting atmosphere make it a favourite spot for connecting over good food and shared moments.
Extended Hours and Location
Padaria Prazeres is now open from 8 am to 8 pm, Tuesday till Sunday, to better serve guests with different schedules. Situated in Caranzalem, Panjim, the bakery welcomes early risers looking for a fresh start to their day and those who want to relax with a snack in the evening. This convenient location ensures that whether you prefer mornings or evenings, Padaria Prazeres is ready to satisfy your cravings.
Pop-Up Events and Special Occasions
Based in Goa, Padaria Prazeres has taken part in pop-up events organised by other brands, such as The Mother of All Bake Sales 2.0 at Courtyard in Bangalore. These events introduce Goan flavours to more people, sharing what makes Padaria Prazeres special with food lovers in various cities. It's a way for the bakery to meet new communities fand show how Goan food has changed over time across India.
Seasonal Variations and Festivities
Experience the flavours of each season with their carefully crafted menu selections that capture the essence of Goa's diverse climate. Indulge in seasonal treats like the Patoleo Berliner, inspired by the monsoon rains, or festive creations that pay tribute to local traditions and seasonal fruits. The team at Padaria Prazeres, are always innovating to bring joy to their customers through their seasonal offerings, ensuring every visit is a delightful culinary journey.
Palmiers
Beef Brisket Doughnut
Signature Dishes
For a taste of what makes Padaria Prazeres special, indulge in their signature dishes: the creamy Pastéis de Nata, the decadent Dark Chocolate Berliner, or the hearty Roast Chicken Sandwich. Each dish is a testament to their commitment to culinary excellence and customer satisfaction.
New Ventures
Here, they offer a delightful blend of European cuisine, handcrafted cocktails, and live music—a fresh chapter in their journey to craft memorable dining experiences.
Stay Updated
Stay connected with Padaria Prazeres and be the first to discover their latest events and offerings by following @padaria_prazeres and @praca.prazeres on
Pastéis de Nata
Chef Chirag Kanabur's Miradouro bakery, rooted in his Goan heritage, offers innovative, high-quality baked goods while fostering community engagement and maintaining a strong customer-centric philosophy.
Article by: Team ItsGoa
Images by: Miradouro bakery & cafe Miradouro
Chef Chirag Kanabur's culinary voyage stands as a testament to unwavering passion, steadfast dedication, and the intricate artistry of baking. With a rich background rooted in the finest culinary education and extensive hands-on experience across distinguished kitchens, Chef Chirag's journey has been a tapestry of learning, growth, and the fulfilment of a lifelong dream—the establishment of Miradouro, a beloved bakery café celebrated for its exquisite creations and warm hospitality.
Educational Background and Beyond
From a tender age, Chef Chirag's fascination with baking was sparked by the mastery of his mother's kitchen. The sights, smells, and tastes of her creations not only nourished their family but also ignited a profound love for the culinary craft within him. This early inspiration evolved into a professional pursuit after completing his Bachelor's degree in Hotel Management from IHM Bhopal and further honing his skills with a Master's in Culinary Arts from CAI Hyderabad.
Early Inspirations and Beginnings
Rooted in his Goan upbringing, Chef Chirag Kanabur's educational foundation laid the groundwork for his illustrious culinary career. His unwavering dedication to continuous learning and exploration ensures that Miradouro remains at the forefront of innovation, consistently pushing boundaries and setting new standards in culinary excellence.
Professional Journey
Chef Chirag Kanabur's professional odyssey unfolded predominantly within the esteemed Hyatt group, where he graced various properties including the luxurious Park Hyatt Goa and the vibrant Hyatt Place Pune. His culinary prowess flourished in diverse and demanding environments, culminating in his role as Pastry Chef at a prestigious fine dining establishment in Pune. These formative years not only sharpened his skills but also deepened his appreciation for quality, innovation, and the art of creating memorable culinary experiences.
Miradouro Cafe
Team at Miradouro
The Birth of Miradouro
Driven by an unbridled passion for crafting exceptional baked goods and a profound desire to share the joy of food with others, Chef Chirag embarked on the journey to establish Miradouro. More than a mere bakery, Miradouro quickly blossomed into a culinary sanctuary where every item, from freshly baked burger buns to artisanal breads, is meticulously crafted in-house with a blend of creativity and expertise.
Signature Products and Culinary Innovation
At Miradouro, tradition meets innovation seamlessly. The menu showcases a tantalising array of signature delights such as the indulgent Korean cream cheese buns, the rich and velvety Basque cheesecake, the comforting apple crumble pie, and the decadent salted caramel tart. Chef Chirag's dedication to culinary creativity extends beyond these staples, with seasonal offerings and daring flavour combinations that continuously captivate and delight discerning patrons.
Sourcing Excellence
Central to Miradouro's ethos is a commitment to excellence in sourcing ingredients. Emphasising quality and community support, Chef Chirag and his team prioritise partnerships with local vendors. This not only ensures the freshness and authenticity of every ingredient but also contributes to the vitality of the local economy—a cornerstone of Miradouro's business philosophy.
Customer-Centric Philosophy
At the heart of Miradouro's success lies a deeply ingrained customer-centric approach.Chef Chirag and his team are dedicated to creating an inviting and hospitable atmosphere where every visitor feels welcomed and cherished. Whether savouring a beloved classic or exploring a new culinary creation, the Miradouro experience is meticulously crafted to evoke joy, comfort, and a sense of belonging.
Chef Chirag Kanabur
Overcoming Challenges
Navigating the challenges inherent in scaling production without compromising quality is a perpetual concern for any bakery. Miradouro addresses this challenge through rigorous staff training and stringent quality control measures, ensuring consistency and excellence in every batch. Adaptability to market shifts is another key strength, enabling the bakery to remain dynamic and responsive to evolving consumer preferences.
Engaging the Community
Beyond offering delectable treats, Miradouro actively engages with the community through a variety of initiatives. From hosting in-house board games and giveaways to fostering meaningful connections with patrons, these efforts not only entertain but also strengthen the bonds that transform casual visitors into loyal advocates of the Miradouro experience.
Effective Marketing Strategies
Harnessing the power of digital platforms, Miradouro has cultivated a robust online presence that amplifies its reach and resonance. Regular updates, behind-the-scenes glimpses, and interactive engagement on social media platforms such as Instagram and Facebook connect directly with customers, fostering a vibrant online community. Strategic partnerships and authentic word-of-mouth endorsements further bolster Miradouro's visibility and credibility within the culinary landscape.
Looking Ahead: Future Plans
As Miradouro continues to evolve, Chef Chirag Kanabur remains steadfast in his commitment to enhancing the customer experience and refining the bakery's offerings. With an eye toward sustained growth and innovation, future plans include expanding the menu, exploring new culinary horizons, and further enriching the communitycentric ethos that defines Miradouro's identity.
Smokey pepperoni Pizza
Advice for Aspiring Bakers
Drawing from his own transformative journey, Chef Chirag offers sage advice to aspiring bakers: start small, master the fundamentals, and fearlessly explore your creative instincts. Building genuine connections with customers and the community is paramount—a principle that has underpinned Miradouro's ascent to culinary acclaim.
Personal Touch: Favourites and Balance
Despite overseeing a diverse menu of culinary delights, Chef Chirag finds it difficult to play favourites among his creations, each crafted with personal passion and dedication. Beyond the bakery, achieving a harmonious work-life balance is supported by his supportive partner, Harsha, whose shared commitment to both personal and
Conclusion
Chef Chirag Kanabur's culinary journey from childhood inspiration to the founding of Miradouro exemplifies a dedication to quality, innovation, and community. Through his expertise and passion for baking, Miradouro has become more than a bakery— it is a hub of creativity and warmth, offering signature delights and fostering meaningful connections with patrons. Looking ahead, Chef Chirag's commitment to continuous improvement and customer-centric values ensures Miradouro will remain a beacon of culinary excellence. His advice to aspiring bakers underscores the importance of creativity and customer relationships, embodying his belief that genuine passion and dedication are key ingredients to success in the culinary world. www.itsgoa.com itsgoa_ Itsgoa
Tuna jalapeno sandwich in Focaccia Bread
Apple Crumble pie
Blue pea lemonade
Akshada Desai Lobo
Akshada Desai Lobo's blog, FoodandFrolic, blends traditional and modern recipes, inspired by family heritage and travel, engaging with followers through Instagram and emphasizing authenticity and quality.
Article by: Team ItsGoa
Images by: Akshada Desai Lobo
Hi there! Meet Akshada Desai Lobo, known online as FoodandFrolic. Akshada’s food blogging journey is deeply rooted in her rich family heritage of exceptional cooks. Her grandmother and mother, both remarkable in the kitchen, passed down recipes too good to keep secret. Inspired by the desire to share these family treasures, Akshada embarked on her blogging adventure. Initially, her goal was simple: to let others experience the joy of these easy, quick dishes from her culture. The overwhelming positive response confirmed her belief in the universal appeal of these recipes, fueling her passion for food blogging.
The Origins of "FoodandFrolic"
Choosing a name for her food blog was a significant decision. Akshada wanted it to reflect not just the essence of her content but also her approach to cooking and sharing recipes. "FoodandFrolic" perfectly encapsulates her philosophy. "Food" signifies the core of her blog, focusing on delicious recipes and culinary tips. On the other hand, "Frolic" represents the fun, joy, and playfulness that she associates with exploring different cuisines. Although her blog initially combined food and travel, it has now narrowed its focus solely to food, allowing her to delve deeper into her culinary passion.
Generating Content Ideas
Akshada’s content creation process is both dynamic and diverse. She draws inspiration from various sources, including seasonal ingredients, global cuisines, and the latest culinary trends. Personal cravings and her travels also significantly influence her recipe ideas. Additionally, her cultural heritage plays a crucial role in shaping her content. She decides what to share based on what excites her and what she believes will resonate with her followers. Experimentation with new techniques and flavours is a constant in her kitchen, and she is always eager to share her discoveries with her audience.
Favourite Dishes
Among the vast array of recipes Akshada creates, fusion dishes hold a special place in her heart. She enjoys blending traditional flavours with modern twists, creating unique culinary experiences. These dishes often reflect her multicultural background and her love for exploring diverse culinary traditions. Each recipe she shares carries a piece of her personal or cultural significance, making her content rich in both flavour and story.
Bharli bhendi, Fruit custard, Sambar, Tomato bhorta, Kosambari
Egg and vegetable fried rice
Garlic corn fried rice with creamy grilled vegetable sauce
Engaging with the Community
For Akshada, engaging with her audience is one of the most rewarding aspects of blogging. She interacts with her followers through comments, direct messages, and social media polls. Hosting Q&A segments has proven particularly effective in building a vibrant community. Moreover, she enjoys featuring user-generated content, sharing her followers' recreations of her recipes. This interaction not only fosters a sense of community but also encourages her followers to actively participate and experiment in their own kitchens.
The Power of Instagram
Instagram has been instrumental in Akshada's success as a food influencer. Its visual nature is perfect for showcasing her culinary creations. Features like Stories and Reels allow for dynamic interaction with her audience. Instagram's emphasis on community and discovery has helped her reach a broader audience and connect with fellow food enthusiasts. The platform's ability to visually present food has enabled her to effectively share her passion and creativity with the world.
Overcoming Obstacles
Building a brand in the saturated market of food blogging comes with its challenges. For Akshada, standing out has required a focus on authenticity and consistently producing high-quality content. By staying true to her unique voice and vision, she has managed to carve out a niche for herself. Her dedication to authenticity has resonated with her audience, setting her apart in the crowded space of food blogging.
Culinary Influences and Mentors
Akshada’s culinary journey is greatly influenced by her mother and renowned chef Sanjeev Kapoor. Their emphasis on bold flavours and experimentation has shaped her approach to cooking. Their work has taught her the importance of passion and persistence in the culinary world. These influences are evident in her willingness to embrace new techniques and flavours while staying rooted in her cultural heritage.
Exciting Future Projects
While Akshada is currently working on several exciting initiatives, she prefers to keep the details under wraps for now. Her followers are encouraged to stay tuned for future announcements. This anticipation keeps her audience engaged and eager to see what new projects she will unveil next.
Personal Interests Beyond Food
Beyond cooking and blogging, Akshada has a variety of interests that help her unwind and stay inspired. She enjoys reading, playing chess, and watching movies. These hobbies provide a balance to her life, allowing her to relax and recharge, which is crucial for sustaining creativity and avoiding burnout.
Educational Background
Akshada’s formal education in engineering and marketing has significantly impacted her approach to blogging. Her analytical skills, honed through her engineering background, allow her to approach situations methodically. Her MBA in Marketing has given her insights into the importance of selfbranding. This combination of skills has positively influenced her content creation journey, enabling her to effectively manage and grow her brand.
Advice for Aspiring Food Bloggers
For those just starting out in the world of food blogging, Akshada has key pieces of advice: stay consistent and be passionate about what you do. Passion turns the work into a joy, making it easier to persevere even when immediate results are not evident. She emphasises the importance of persistence, encouraging new bloggers to keep going despite challenges, as success will come with time.
Shahi toast
Evolution of Cooking Style
Since starting her blog, Akshada’s cooking style has evolved significantly. Initially focused on traditional home cooking, she has increasingly embraced experimental and fusion cuisines. Blogging has pushed her to try new techniques and ingredients, expanding her culinary repertoire. This evolution reflects her continuous learning and adaptation, which she shares enthusiastically with her followers.
Essential Cooking Tools
In Akshada’s kitchen, certain tools are indispensable. A good knife, a pressure cooker, especially for Indian food, and a reliable blender are among her musthave items. These tools enable her to efficiently create a wide range of dishes, from traditional recipes to modern culinary experiments.
Balancing Blogging and Personal Life
Balancing the demands of being a food influencer with personal life requires careful planning and time management. Akshada typically divides her day into three parts: office work in the morning, blogging in the afternoon, and relaxing in the evening. This structured approach helps her maintain a balance, ensuring that she can sustain her creativity without feeling overwhelmed.
Farasbi batata bhaji , Vangi batata bhaji, Masoor dal with carrots, Salad, Rice, Dahi and Fryums
Keeping Up with Culinary Trends
To stay current with culinary trends, Akshada follows food publications and engages with the food community on social media. Trends like plant-based cooking and sustainability have significantly influenced her cooking and blogging style. These trends have prompted her to explore and incorporate new elements into her content, keeping it fresh and relevant.
The Impact of Travel on Culinary Content
Travel has profoundly influenced Akshada's culinary content. Experiencing different cultures and cuisines firsthand has expanded her taste buds and culinary perspective. These experiences inspire her to create recipes that reflect the diverse flavours and techniques she encounters on her travels, enriching her blog with a global touch.
Conclusion
Akshada Desai Lobo's journey as a food blogger is a testament to her passion for culinary exploration and innovation. From sharing generational recipes to embracing new culinary trends, her blog, FoodandFrolic, is a vibrant space where tradition meets modernity. Through authenticity, engagement, and a commitment to quality, Akshada continues to inspire and connect with food enthusiasts worldwide. Her story encourages aspiring bloggers to pursue their passions with dedication, reminding us all of the joy and creativity that food brings to our lives.
www.itsgoa.com itsgoa_ Itsgoa
Sevai fruit custard
Mumbai-based certified nutritionist & food blogger Greta Fernandes shares a recipe for wine poached pears, or Poire à la Beaujolais, a classic French dessert made by poaching firm pears in spiced red wine.
Article & Images by: Greta Fernandes (Deliciously URS)
The story goes: In Burgundy, a famous wine drinking region in France, when the pears used to be harvested, the unripe ones used to be set aside. And instead of throwing the fruit, this poaching technique was used to create this lovely and fancy dessert.
Isn't it a very humble and straightforward cooking method to save harvested fruit instead of just throwing away? And so beautifully this technique amps the flavours of the fruit from 0 to 100 instantly.
This is a warm dessert ideal to have on a cold winter night or when it’s raining outside.
The translucent, red-tinted pears are a sheer joy. Every bite is oozing with all the flavours of the different spices, the reduced wine and the vanilla. You can serve it with a scoop of vanilla ice-cream or whipped cream on the side.
For this recipe you will need a good red wine (fruity flavoured), cloves, cardamom, a piece of cinnamon stick, few drops of vanilla essence, maple syrup and some orange zest.
(I have used the Fratelli Classic Shiraz Wine) onto the pears before serving.
Ingredients:
• 2 cups Red Wine (look for a fruity flavoured one)
• 2 ripe but firm pears
• ¼ cup maple syrup
• 2 sticks of cinnamon
• 1 whole cardamom
• 5 cloves
• Vanilla essence a few drops
• Orange zest or orange peel
Wine poached pears
F rst eep the ne to heat n a deep vessel along th all the sp ces, the maple syr p, orange zest and the van lla. hen peel the pears and d n them n the ne. Contin e to bo l for 0 to 0 m n tes f the pears are smaller n s ze. It may ta e a b t longer for b gger pears After 0 m n tes nsert a n fe to chec f pears are tender. If there s no res stance t means the pears are ready Keep them overn ght n the same pan mmersed n the ne to serve ne t day. h s ay the flavo rs get bolder and seep nto the fr t.
Ne t day remove the pears onto a serv ng plate and br ng the ne to bo l and red ce t till t becomes th c b t still a po r ng cons stency. h s sho ld ta e 15 to 0 m n tes.
erve the poached pears th h pped cream or ce-cream (I have served th h pped cream garn shed th pomegranate seeds)
Ma e s re yo dr zzle the red ced ne.
No please find yo r favo r te people ho deserve th s fancy dessert and share th them. It s fantastic ay of mpress ng those bea tif l people n yo r l ves.
Go ahead ma e them feel spec al!
Handy Tips: For th s rec pe yo need to se pears h ch are firm and not overr pe. Wh le coo ng yo need to rotate them n the pan for the ne to coat t evenly. Hence, f the pears are too r pe the heat ll d s ntegrate the fr t h le coo ng. And yes, don't thro a ay the red ced ne syr p from the pan, se t over ce creams/ca es/p dd ngs etc.
Interesting fact: Bac n those days the poached pears compote sed to preserved th a tin spoon ns de the jar n order to g ve t a good red colo r.
Rec pe by M mba -based certified n tr tion st & food blogger Greta Fernandes.
Please v s t: https://del c o sly rs.com for more s ch healthy and bea tif l rec pes.
Sunday Brunch at BLD, Taj Cidade de Goa Horizon, offers a lavish, multicuisine spread with live stations, delectable dishes, desserts, and live music, creating a perfect weekend dining experience.
enjoying, head straight to BLD, the multi-cuisine allday dining at Taj Cidade de Goa Horizon, as it epitomizes all of this and much more.
Bright, with abundant light filtering in, effortlessly chic with decor in vibrant hues juxtaposed with pastels, tastefully designed interiors to sink into, BLD spread over a vast area, is all about contemporary elegance.
While the seating is dotted around the periphery, with various options, including one section offering panoramic views, the Brunch display tempts at every turn, as the offerings have everything one could possibly want.
If breakfast doesn’t float your boat past noon on a Sunday, the lavish brunch at BLD, is a colourful and flavourful affair with everything from melt-in-themouth Tacos to piquant chaats and delectable small plates; read chicken jire mirem wraps, dim sums, sushi. Cocktails are fresh and delightful, with some unlimited house pours, and the astutely crafted Negronis, are not-to-be-missed.
Live stations at the farthest end of the Brunch, are worth the walk and enticing, to say the least. There’s seating too in that area if you don’t fancy moving back and forth. The vibrant and lively atmosphere features an array of comfort foods such as fried fish, chole bhature, grilled meats, and seafood, all freshly prepared by chefs at live station carts. Watching the chefs in action adds to the enjoyment, making it a highlight of the Sunday brunch.
While carnivores have multiple scrumptious options, vegetarians too have an abundant selection to choose from. The brunch menu is what you'd expect it to be, with fresh ingredients and seasonal produce at the heart of every dish.
Options abound in the form of various countersAsian Bowls, Comfort Food, Western Mains, Wraps and Rolls. There is something for every palate. The stand out dishes include Waffles with Crispy Fried Chicken with Rocket Lettuce & Cocktail Sauce, Pulled Lamb Shepherd’s Pie, Mushroom Risotto, Spicy Coriander Kingfish Steak and Butter Chicken Bomb.
Wraps & Rolls
Salads
Chaat
If small plates don’t satiate you, fret not. One can order from an array of mains including Chicken Angara, Fish in Hot Garlic Sauce, Paneer Taka Tak, Subz Kadhaiwala, Mapo Tofu, Chilli Garlic Noodles, which are served at your table.
The pièce de resistance is the elaborate dessert counter. A generous dessert offering, guaranteed to satisfy the cravings of those with a sweet tooth, it offers a display of Indian mithai and Western desserts, including sugar-free Chocolate Cremeux, Banoffee Pie, Pasteis de Natas, Fresh Fruit Tarts, Carrot Cake, Tiramisu and more. Kids can make a beeline for the cold stone ice-cream counter, which makes for a visually arresting spectacle too.
While one may expect a sumptuous buffet of homebaked breads, continental charcuterie, exciting small plates and a full range of farm fresh salads, desserts, every Sunday, there is nothing monotonous here, even if one is a regular. The Live Stations boast of a different theme each month, centring around a
The Sunday Brunch at BLD is designed to enable friends and family gather and reconnect, courtesy, the warm and welcoming atmosphere, live music, innovative beverages, live food stations and a la carte options. Diners are encouraged to linger and enjoy their experience at their own pace, over conversations and banter. Never a dull moment for kids, there is enough to keep them engaged, apart from attractive dishes that cater to their palates.
From 12:30 pm to 3:30 pm, one has a myriad of options to choose from at the Brunch, all with a backdrop of Live music, keeping the atmosphere alive and is sure to get you on your feet before the afternoon concludes.
Undeniably, BLD showcases the impeccable Taj service, epicurean fare and a riveting ambience. So, wash away the stresses of the week with the indulgent Sunday Brunch at BLD, your ultimate weekend rendezvous.
Indian Fare
WORLD CHOCOLATE DAY 2024
Chef Ashish Tripathi and Chef Pornima Vargurmekar from Taj Exotica Resort & Spa, Goa, share recipes for Chocolate Crepes and Quinoa Salad with Sweet Chili and Chocolate Dressing, highlighting chocolate's versatility. recipes
Article & Images by:
"Chocolate oes beyond bein a mere dessert treat, it is a versatile in redient that can enrich both sweet and savoury dishes with its rich and decadent flavour. Brimmin with antioxidants and minerals, chocolate is perfect for creatin decadent breakfasts and ener y imbued mornin s. Embrace the profound flavour and health benefits that chocolate brin s to your culinary creations."
By Chef Ashish Tripathi, Sous Chef Bakery - Taj Exotica Resort & Spa, Goa
INGR DI NT
Su ar 68
Flour 200
Milk 400
Oil 100
Bakin owder 12
Cocoa owder 40 g
M T OD
For The batter
In a medium mixin bowl, whisk to ether milk and su ar till dissolved
In a separate bowl, sift the all-purpose flour, cocoa powder and bakin powder
Add dry in redients into the liquid mixture in small batches, whiskin constantly Lastly, add oil to the batter ass the batter throu h a fine-mesh sieve to break down any lumps
Heat a skillet over medium-low heat our about 2 tablespoons batter and swirl the pan to spread the evenly on the surface
Cook the crepe until crisp and serve hot.
Quinoa Salad with Sweet Chilly & Chocolate Dressing
QUINOA ALAD WIT W T C ILLY & C OCOLAT DR ING (4 PORTION )
"This Quinoa Salad with Sweet Chilli and Chocolate Dressin hi hli hts how chocolate can brin depth and a unique twist to savoury dishes. The blend of quinoa, sweet chilli sauce, and couverture chocolate creates a harmonious and nutritious combination. Burstin with flavour and complexity, chocolate opens up a world of culinary possibilities."
By Chef ornima Var urmekar, Chef de artie – Taj Exotica Resort
INGR DI NT
& Spa, Goa
Quinoa 300
Thai Sweet Chilli Sauce 40
Mandarin Oran e 4 n
Couverture Chocolate 40
Salt 10
Black epper 8 g
M T O
In a heavy bottom pan, boil the quinoa and keep aside to cool eel the oran es and cut alon the membrane lines to et fine se ments.
In a bowl, melt the chocolate, slowly add Thai sweet chilli sauce until it resembles a thick dressin
In a salad bowl, add boiled quinoa, adjust seasonin s usin salt and pepper
Mix the prepared dressin alon with quinoa, until coated well
Finish with the oran e se ments.
Chocolate crepes
Chef Ashish Tripathi
Chef Pornima Vagurmekar
