Eat & Stay Goa
Volume 3
Issue 11
November 2024
momoka
Momoka Goa offers Japanese tea culture with artisan flavors in a serene, authentic atmosphere.
The Goan Room in Dona Paula offers authentic Goan cuisine with traditional flavors and cultural ambiance.
Tamari saudagar
Saudagar offers authentic Indian vegetarian cuisine, quality ingredients, and excellent service in Goa.
Tamari in Goa offers a PanAsian experience with Teppanyaki, private dining, and bold, diverse flavors.
Editorial
Dear Readers,
Welcome to this exciting edition of Eat & Stay, where we celebrate the fusion of culinary traditions, innovation, and culture shaping Goa’s vibrant dining landscape. In this issue, we shine a spotlight on the innovators redefining dining experiences in Goa, blending authentic flavors, global inspirations, and a commitment to excellence.
Our cover feature highlights Momoka Goa, founded by Brainard Colaco, blending Japanese tea house culture with artisan flavors. After starting in Bangkok, the brand now expands to Pune and Mumbai, offering authentic Japanese dishes in a serene atmosphere.
We also explore Saudagar, a celebrated vegetarian restaurant by Madhav Potru, known for authentic Indian flavors and quality ingredients. With its customer-centric service, Saudagar is a favorite for both locals and tourists.
Next, we explore The Goan Room, an authentic Goan dining space located in Dona Paula, founded by Sachin and Nitin Rane. Here, Goan cuisine takes center stage, offering guests a true taste of the region’s culinary traditions, blending local ingredients with cultural ambiance. The Goan Room reflects the essence of Goa, providing an immersive experience that celebrates the richness of Goan heritage.
Another exciting feature is Tamari, a Pan-Asian dining destination in Goa that brings together bold flavors from Schezwan, Japan, Thailand, and Malaysia. The restaurant’s live Teppanyaki counter and private dining rooms create a unique and memorable dining experience, while its cherry blossom-inspired ambiance adds an extra touch of serenity.
Here’s a quick, nutritious recipe from Mumbai-based nutritionist Greta Fernandes! Her Paneer Lettuce Wraps are protein-packed, fresh, and topped with a zesty peanut-lime dressing. Perfect for gatherings and easily adaptable for vegan or nut-free diets, these wraps are a healthy, versatile choice.
The holiday season in Goa wouldn’t be the same without the traditional sweets that warm the heart. From bebinca to neureos, kulkuls, and marzipan, Goa’s Christmas season is filled with these delectable treats, each lovingly crafted to add joy to the festivities.
Lastly, we highlight November's seasonal bounty in Goa, with fresh fruits like custard apples, guavas, pineapples, and oranges. Perfect for winter snacks, juices, and traditional dishes, it’s a great time to enjoy local flavors.
This issue is a tribute to those who are shaping Goa's culinary future, with dedication, creativity, and a deep respect for tradition. From indulgent desserts to mindful, nutritious creations, these individuals bring their unique talents and passion to the forefront, enhancing Goa’s vibrant food culture.
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 time, cheers!
Jessyl Fernandes Editor
01 Momoka
02 Saudagar
03 The Goan Room
04 Tamari
05 Paneer Lettuce Wraps
06 Goan Christmas Sweets
07 Winter Fruits in 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 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
Andrea Fernandes Britney Fernandes
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
Article by: Team ItsGoa Images by: Momoka cover feature
Momoka Goa blends Japanese tea house culture with artisan flavors, offering authentic dishes in a serene atmosphere. Founded by Brainard Colaco, it’s set to expand to Pune and Mumbai.
Meet Brainard Colaco, the dreamer and ideator behind Momoka, a unique brand that has captured the hearts of food lovers in both Thailand and India. With more than two decades of experience in the food and hospitality industry, Brainard has become a pioneer in introducing innovative food concepts to the Indian market. His latest venture, Momoka Goa, which opened its doors in September 2023, is a perfect blend of artisan bakery and bistro-style dining that draws inspiration from traditional Japanese tea houses.
With a successful cake studio in Margao for nearly a decade, Brainard decided to expand his horizons and bring his expertise to India, specifically Goa. He noticed a gap in the market for authentic, highquality desserts and beverages that could cater to the growing tastes of modern Indian consumers. Drawing from his vast experience of setting up over 50+ restaurants and cafes across the country, he envisioned Momoka as a brand that would introduce people to the flavors of Japan, offering a cultural experience that goes beyond food.
Momoka’s Concept: A Taste of Japan in Goa
The concept behind Momoka is simple yet profound. The restaurant was born out of a deep connection to Japan’s food culture, particularly the traditional Japanese tea house experience. Brainard was inspired by the rich history and calming ambiance of Japanese cafes, and sought to recreate this essence in Goa.
Momoka Goa serves a range of desserts and beverages that reflect the traditions of Japanese tea houses. Matcha, sourced from the renowned Uji region in Kyoto, forms the base of many of the cafe’s drinks, while classic Japanese sweets called wagashi (Western-style Japanese desserts) are a highlight of the menu. Sando (Japanese milk bread sandwiches) and Okonomiyaki (savory pancakes) are also served, providing an authentic experience for guests. These offerings are complemented by a calm, serene atmosphere designed to transport guests to the heart of Japan.
Momoka
Momoka’s Concept: A Taste of Japan in Goa
The concept behind Momoka is simple yet profound. The restaurant was born out of a deep connection to Japan’s food culture, particularly the traditional Japanese tea house experience. Brainard was inspired by the rich history and calming ambiance of Japanese cafes, and sought to recreate this essence in Goa.
Momoka Goa serves a range of desserts and beverages that reflect the traditions of Japanese tea houses. Matcha, sourced from the renowned Uji region in Kyoto, forms the base of many of the cafe’s drinks, while classic Japanese sweets called wagashi (Western-style Japanese desserts) are a highlight of the menu. Sando (Japanese milk bread sandwiches) and Okonomiyaki (savory pancakes) are also served, providing an authentic experience for guests. These offerings are complemented by a calm, serene atmosphere designed to transport guests to the heart of Japan.
Curating the Perfect Menu: Bringing Japan to Goa
When it comes to the menu, Brainard drew heavily from his Bangkok operation, which had a strong Japanese influence. About 70% of the Goa menu mirrors the offerings in Bangkok, ensuring that the dishes maintain consistency and quality. The remaining menu items were specially curated for the Indian market, adding a variety of food items that would appeal to local tastes.
The culinary team at Momoka Goa ensures that every dish is prepared with the finest ingredients, sourced from Japan and Thailand. This commitment to quality ingredients allows the restaurant to maintain authenticity, while also introducing a variety of flavors that cater to both local and international guests.
momoka interior
Brainard Colaco
Crab & Prawn udon
Signature Dishes: What Keeps Customers Coming Back
While every dish on the menu has its own charm, Liam’s Teddy Bear—a dessert crafted with 46% Belgian chocolate and a tangy raspberry compote—is by far the most popular item on the menu. The dessert, named after Brainard’s nephew, Liam, was created in collaboration with three chefs in Bangkok and was patented until 2022. The Teddy Bear dessert is a customer favorite and continues to be one of the most photographed items at Momoka Goa.
Additionally, the café’s signature wagashi, plated desserts, and sando (Japanese milk bread sandwiches) are top-selling items. Udon noodles, imported directly from Japan, have also become a crowd favorite for their rich flavor and their adaptability to the Western palate. Momoka Goa stays true to its ethos of serving Japanese-inspired cuisine while innovating to meet local tastes.
Sourcing Ingredients: The Pursuit of Quality
To maintain the authentic flavors that Momoka is known for, the restaurant imports key ingredients
directly from Japan and Thailand. Items such as matcha, udon noodles, curry powders, and dried fish (including bonito) are sourced from trusted suppliers to ensure that the quality and taste of the dishes remain consistent.
While Momoka Goa doesn’t cater to vegan or gluten-free preferences, it prides itself on using only the best quality butter, couverture chocolate, and premium ingredients sourced from Japan.
Creating a Welcoming Atmosphere: A Slice of Japan in Goa
The ambiance of Momoka Goa reflects the tranquil beauty of a traditional Japanese tea house. The cafe is designed with a mix of modern and traditional Japanese décor, featuring curios, personal collectibles, and unique accessories. The space also has cozy seating arrangements, providing a comfortable and intimate atmosphere for guests to enjoy their meals.
The lighting and décor further enhance the overall experience, ensuring that customers feel like they’ve stepped into an authentic slice of Japan right in the heart of Goa. The design of the space is carefully curated to make guests feel at home, while also offering them a space to unwind and relax.
Customer-Centric Approach: Building a Loyal Following
Brainard and his team have always focused on delivering exceptional customer service. At Momoka Goa, the staff is trained to provide a welcoming and personalized experience for every guest. The team goes above and beyond to ensure that each customer feels valued and that every aspect of their visit meets the highest standards.
Over time, Momoka Goa has garnered a loyal following, particularly from Goa’s southern region. Some of the customers who once frequented Brainard’s previous cake studio now visit regularly with their families, creating a sense of continuity that brings immense satisfaction to Brainard and his team.
liam’s teddy bear
Fish Tayaki
Challenges and Overcoming Them: Entrepreneurial Growth
As an entrepreneur, Brainard is well-versed in overcoming obstacles. Running a business comes with its share of challenges, especially when it comes to maintaining consistency and ensuring the quality of every dish. One of the biggest hurdles for Momoka Goa has been the challenges posed by the changing availability of ingredients, but Brainard has always found ways to ensure that the quality of the food never wavers.
Brainard believes that tackling challenges head-on and being prepared for the unexpected is key to success in the hospitality industry. He views each problem as an opportunity to improve and innovate, ensuring that Momoka Goa remains a leader in Goa’s culinary scene.
The Role of Social Media: Connecting with Customers
In today’s digital age, social media plays a vital role in Momoka Goa’s marketing strategy. Brainard emphasizes the importance of digital engagement with customers, as it allows the restaurant to connect with both existing and potential guests. Social media platforms, especially Instagram, have been pivotal in expanding the restaurant’s reach.
Momoka Goa has created a unique Instagram funnel, where customers can tag the restaurant in their posts and win prizes. This system not only rewards loyal customers but also helps spread the word about the restaurant through social sharing. By leveraging the power of social media, Momoka Goa has been able to build a strong community around the brand, further cementing its position as a leading café in Goa.
The Future of Momoka: Expansion and Innovation
Looking ahead, Brainard plans to expand Momoka’s reach within India. Following the success of Momoka Goa, Brainard is set to open new outlets in Pune and Mumbai, with Pune scheduled to open in February
2025. Goa will continue to serve as the brand’s innovation center, while the expansion into new cities will bring the brand’s unique blend of Japanese-inspired cuisine and culture to a broader audience.
Conclusion: A Brand Built on Passion and Authenticity
Momoka Goa stands as a testament to Brainard’s vision of offering authentic, high-quality, and innovative food experiences. By blending traditional Japanese flavors with modern culinary techniques, and by creating a space that celebrates Japanese culture, Momoka Goa has become more than just a café—it is a cultural destination in Goa. Whether you’re a local or a visitor, Momoka Goa offers an unforgettable dining experience that combines culinary excellence, cultural richness, and a personal connection to the community.
pebbu
Saudagar, founded by Madhav Potru, is a celebrated vegetarian restaurant in Goa, known for authentic Indian flavors, quality sourcing, and customercentric service, catering to locals and tourists alike.
Article by: Team ItsGoa
Images by: Saudagar
restaurant
Saudagar: A Pure Vegetarian Culinary Gem in Goa
Nestled in the scenic area of Vagator, Goa, Saudagar stands as a testament to the rich traditions of pure vegetarian cuisine. Founded by Madhav Potru, a native of Tiruvuru, Vijayawada (Andhra Pradesh), Saudagar was born from a vision to create an authentic dining experience that caters specifically to pure vegetarian and Jain visitors in Goa. Madhav’s journey to establishing this restaurant was driven not only by his passion for food but also by his keen understanding of the cultural and culinary needs of travelers and locals alike.
The Inspiration Behind Saudagar
Saudagar is more than just a name; it’s an homage to Madhav Potru’s love for both movies and food. The restaurant’s name was inspired by the title of a blockbuster movie, reflecting Madhav’s passion for cinema and storytelling.
After the success of his first Taste, Madhav recognized a growing demand in Goa for pure vegetarian cuisine, particularly from Jain visitors. Driven by this insight, he opened Saudagar, a restaurant dedicated to celebrating traditional Indian flavors while offering a welcoming and inclusive dining environment.
A Focus on Authentic Flavors and Regional Diversity
One of Saudagar’s standout features is its focus on authenticity and regional diversity. The restaurant’s menu showcases a variety of dishes that highlight traditional North Indian and Andhra flavors. Saudagar’s signature thalis, such as the North Indian Thali and the Andhra Thali, offer a delightful combination of regional specialties. These thalis are thoughtfully curated to provide guests with a wholesome and satisfying meal, combining multiple flavors and textures on one plate.
Alongside the thalis, the restaurant offers a range of delicious starters and mains. Dishes like Palak Pakodi and Banjara Paneer Tikka have become customer favorites due to their crisp textures and flavorful spices. Meanwhile, the mains, such as Paneer Butter Masala and Malai Kofta, are known for their rich, creamy, and authentic taste. Each dish at Saudagar is carefully crafted to ensure a fulfilling and memorable dining experience for all.
Saudagar
Madhav Potru
Paneer Lababdar
Sourcing Ingredients: A Commitment to Quality
One of the key elements behind Saudagar’s success is its unwavering commitment to quality. To achieve the authentic taste and consistency that the restaurant is known for, Madhav Potru places a strong emphasis on sourcing high-quality ingredients. While local produce remains an important part of the restaurant’s sourcing strategy, Madhav also focuses on obtaining specific items from regions across India that are renowned for their quality.
This meticulous sourcing approach not only maintains the authenticity of the dishes but also ensures that the flavors stay true to their regional roots. By striking a balance between using local produce and sourcing key ingredients from different parts of the country, Saudagar delivers an experience that resonates with both locals and tourists alike.
A Memorable Dining Experience for All Ages
At Saudagar, creating a memorable dining experience for customers of all ages and backgrounds is a top priority. The restaurant aims to provide a welcoming space where everyone, from kids to the elderly, can enjoy their meal in comfort and joy. To achieve this, Saudagar focuses on delivering delicious food, friendly service, and a warm, inviting ambiance that makes all guests feel valued and appreciated.
Madhav believes that great food doesn’t require extravagant decor or unnecessary embellishments. Instead, Saudagar’s ambiance is kept simple and traditional, allowing the exceptional quality of the food to take center stage. This approach not only creates a cozy environment but also reinforces the restaurant’s dedication to authenticity, simplicity, and genuine hospitality. www.itsgoa.com
Tandoori Broccoli
Punjabi Thali
Adapting to Trends and Customer Preferences
The culinary landscape is constantly evolving, and Saudagar embraces this change by staying in tune with current trends and customer preferences. Madhav understands the importance of adapting the menu to reflect dietary trends, such as the increasing demand for vegan options. To this end, the
Challenges and the Path to Success
No journey in the culinary industry is without its challenges. For Saudagar, supply issues and changing customer preferences have posed significant hurdles. However, Madhav’s proactive approach to securing quality ingredients and updating the menu has enabled the restaurant to overcome these
guests enjoying at Saudagar
Palak paneer
This December, Saudagar will celebrate its second anniversary, marking an important milestone in its journey. To commemorate the occasion, the restaurant is planning special events to engage with its loyal customers and celebrate its achievements. Looking ahead, Saudagar has ambitious plans to expand its menu and explore new locations for growth.
Despite these aspirations, Madhav remains steadfast in his commitment to maintaining the quality and service that have become synonymous with Saudagar. His vision for the future involves thoughtful expansion, continued innovation, and a dedication to preserving the authenticity of the restaurant’s offerings.
Embracing Tradition and Innovation
At its core, Saudagar is a celebration of traditional vegetarian cuisine combined with a forward-thinking approach to customer preferences and sustainability. The restaurant’s signature thalis offer a taste of India’s culinary heritage, while its carefully curated starters and mains provide a blend of flavors that cater to both locals and tourists.
Madhav’s focus on quality sourcing, customer satisfaction, and adaptability ensures that Saudagar remains a beloved destination for vegetarian dining in Vagator. As the restaurant continues to grow, its commitment to tradition and innovation remains at the forefront of its mission.
Conclusion: A Legacy of Authenticity and Customer-Centricity
Madhav Potru’s journey to establishing Saudagar is a story of passion, dedication, and adaptability. From his roots in Tiruvuru, Vijayawada, to his venture into Goa’s culinary scene, Madhav has consistently demonstrated a deep commitment to authenticity and quality. His dual passions for movies and food have come together to create a unique dining experience that resonates with a diverse audience.
Through meticulous ingredient sourcing, customercentric service, and an emphasis on simplicity and tradition, Saudagar has established itself as a go-to destination for pure vegetarian dining in Goa. As the restaurant prepares to celebrate its second anniversary, the future looks bright for Saudagar and its visionary founder, Madhav Potru.
Dum aloo
Andhra bhojanam
The Goan Room in Dona Paula offers an authentic Goan dining experience, blending traditional flavors, local ingredients, and cultural ambiance, all crafted by founders Sachin and Nitin Rane.
Article by: Team ItsGoa
Images by: The Goan Room
A relaxed ambiance bringing Goan culture to life
Nestled in the picturesque landscape of Dona Paula, Goa, The Goan Room offers an authentic Goan experience that has been delighting locals and visitors for the past eight years. Far beyond just a place to eat, it is a cultural destination that invites guests to immerse themselves in the heart of Goa’s vibrant history, culture, and culinary traditions.
The Visionaries Behind The Goan Room
At the helm of this beloved Goan gem are Mr. Sachin Rane and Mr. Nitin Rane, two Goans with an unwavering passion for their homeland’s food and culture. Both entrepreneurs have established multiple successful businesses over the years, but the vision for The Goan Room was deeply personal. Their goal was clear: create a space where people could experience the essence of Goa in its most authentic form. This vision has transformed into a unique dining experience that serves as a gateway into Goa’s rich cultural landscape.
The Heart of Goa: From Concept to Creation
The idea of The Goan Room was born out of nostalgia and pride. Sachin and Nitin wanted to craft a space where locals and tourists alike could connect with the traditions and flavors of Goa. The name itself, "The Goan Room," reflects this vision: a cozy, welcoming room that invites people to experience the true spirit of Goa. Located in Dona Paula, a prime area known for its scenic beauty and proximity to Panaji, The Goan Room offers a perfect retreat for anyone looking to enjoy a slice of Goan cuisine.
Culinary Journey: A Taste of Goa’s Rich Flavors
When it comes to food, The Goan Room stands out with its dedication to preserving Goa’s culinary heritage. The menu is a tribute to Goa’s diverse gastronomic history, featuring traditional Goan dishes as well as popular Indian-Chinese offerings, which have become a staple in Goa’s cuisine. The culinary team ensures that every dish embodies the authenticity of Goan flavors, with fresh seafood and local ingredients taking center stage.
Some of the standout items on the menu include the famous Patrao Thali, a hearty meal consisting of 14 different items that showcase the best of Goan cuisine. Other signature dishes include Patrao Seafood Platter, Chicken Cafreal, and Goan Fish Curry. For seafood lovers, a variety of marinated dishes, served in different preparations, offer an explosion of flavors. The Goan Room prides itself on delivering a true taste of Goa with every bite.
Locally
Sourced Ingredients: A Commitment to Freshness and Quality
One of the key factors that differentiate The Goan Room from other dining establishments is its commitment to sourcing fresh, local ingredients. The restaurant sources its seafood from nearby fish markets, ensuring that the catch of the day is always fresh and of the highest quality. By working closely with local farmers and fishermen, The Goan Room not only guarantees fresh ingredients but also supports the local economy and preserves Goa’s culinary traditions.
Ambiance: A Celebration of Goan Culture
The restaurant’s decor is designed to transport guests to the very heart of Goa. The Goan Room’s walls are adorned with hand-painted murals that celebrate different facets of Goan life, from the vibrant fish markets to the jubilant festivals such as Carnival, Shigmo, and Sao Joao. The combination of art, cozy seating, and warm lighting creates a welcoming and immersive atmosphere, where every corner tells a unique story about Goa.
A Dining Experience Like No Other
At The Goan Room, it’s not just about the food—it’s about the experience. From the moment guests step inside, they are enveloped in the warmth of Goan hospitality. The staff is trained to provide personalized service, ensuring that every guest feels valued and well-cared-for. Whether it’s a quick bite or a leisurely meal, the restaurant strives to make every visit special, leaving guests with a lasting memory of their time in Goa.
Adapting to the Changing Tastes of Goa’s Food Scene
While The Goan Room stays true to the roots of Goan cuisine, it is also mindful of the evolving food scene. As Goa’s dining culture continues to grow, the restaurant has adapted by offering a wider variety of dishes to cater to changing tastes. However, they have been careful not to compromise on the authenticity of their offerings. Instead, they have innovated while remaining true to their core values, ensuring their dishes continue to reflect Goa’s rich culinary traditions.
Engaging with the Community: Supporting Local Artisans and Vendors
As an integral part of Goa’s community, The Goan Room is committed to supporting local artisans and vendors. The restaurant frequently participates in Goan festivals and sponsors events that showcase Goan heritage. By partnering with local businesses, The Goan Room helps amplify the voices of the people who make Goa so special. This communitycentric approach not only enhances the quality of their offerings but also bolsters Goa’s vibrant cultural landscape.
Overcoming Challenges: A Testament to Resilience
Running a restaurant is never without its challenges. One of the biggest hurdles for The Goan Room has been the seasonal availability of seafood. However, with a close-knit relationship with local fishermen, the restaurant has managed to ensure a consistent and fresh supply, regardless of the season. This adaptability and dedication to quality have allowed The Goan Room to continue thriving.
Looking to the Future: Expansion Plans
The future of The Goan Room looks bright, with plans to expand and bring the authentic Goan experience to more people. Sachin and Nitin aim to open new outlets in North and South Goa while staying true to their roots. They envision a larger presence for The Goan Room, introducing more people to the flavors, colors, and warmth of Goa in a setting that feels like home.
Conclusion: A True Taste of Goa
The Goan Room is more than just a restaurant—it’s a celebration of Goa’s culture, heritage, and the spirit of hospitality. With its commitment to authenticity, quality, and community engagement, it has become a beloved destination for locals and travelers alike. Whether you’re a Goan looking to connect with your roots or a visitor eager to experience the true flavors of Goa, The Goan Room offers an unforgettable dining experience.
Rosita, the Goan Feni Cocktail
Refreshing Cocktails & Mocktails
Tamari
Tamari in Goa offers a Pan-Asian dining experience with a live Teppanyaki counter, private dining rooms, and a serene cherry blossom-inspired ambiance, blending bold Schezwan, Japanese, Thai, and Malaysian flavors. press release
Article & Images by: Vivanta, Goa
Panaji
Tamari is a Japanese term for a type of soy sauce that symbolizes epth of flavor an balance, qualities that reflect the ining experience at this mo ern Asian estination Blen ing elegance with tra ition, Tamari creates an inviting ambiance for families, frien s, an corporate gatherings The restaurant's interiors are a orne with beautiful cherry blossom motifs, which feature prominently aroun the space an on the upholstery, offering a calming an aesthetic environment
The atmosphere is esigne to allow for comfortable conversations, with soft Asian instrumental music playing in the backgroun , provi ing a soothing yet vibrant setting The restaurant also offers two private ining rooms, perfect for large gatherings or corporate events, ensuring an intimate an exclusive experience
The culinary philosophy at Tamari is roote in PanAsian tra itions, showcasing iverse flavours from the Schezwan region, Japan, Thailan , Vietnamese, an beyon The menu takes iners on a journey across Asia, with each ish crafte to celebrate bol an authentic flavours
A highlight of Tamari is the live Teppanyaki Counter, expertly le by Chef eshav Tamang, where guests can enjoy the art of Teppanyaki cooking in real-time The beverage menu complements the cuisine with Asian-inspire cocktails, enhancing the overall ining experience
USPs
Live Teppanyaki Sushi Counter
Private Dining Rooms
15 Years Ol Pan Asian Restaurant
Seating Capacity: 78
Design Philosophy
Tamari’s esign blen s mo ern Asian aesthetics with a warm, welcoming atmosphere Cherry blossom motifs a orn the upholstery, a ing elegance an a sense of serenity to the space Family tables are spacious, perfect for share meals, while two private
ining rooms offer an intimate setting for larger gatherings or corporate events The Teppanyaki Counter, with its e icate seating, allows guests to enjoy a live cooking experience an interact irectly with Chef eshav Tamang, creating a ynamic an immersive ining environment
Tamari Food Story
Tamari serves a iverse range of Pan-Asian cuisine, inclu ing flavours from the Schezwan region, Japanese cuisine, Thai, Malaysian, an more
Tamari is the only restaurant in Goa that oes a live Teppanyaki counter hea e by Chef eshav
The menu features a comforting array of hearty ishes that promise to satisfy your cravings
These ishes can be share between two
The menu is ivi e in 3 parts i e Appetizers, Mains Dessert
Tamari Signatures:
Thai wok chicken Arata sushi Teppanyaki (choose from sauces, veggies an meats)
Culinary Story
Tamari, a type of Japanese soy sauce, signifies epth of flavor an balance, which are reflecte in the culinary creations at the restaurant Tamari’s culinary story brings together the best of Pan-Asian flavours, from the bol spices of Schezwan to the refine ishes of Japan It also highlights the fresh, vibrant tastes of Thai an Malaysian cuisine
At the heart of Tamari is the Teppanyaki Counter, where Chef eshav Tamang prepares ishes live, a ing a touch of theater to the ining experience Each ish is a tribute to Asia’s iverse foo tra itions, crafte with care an serve with mo ern flair
Tamari’s lunch Menu
Mumbai-based certified nutritionist and food blogger Greta Fernandes shares a quick and nutritious recipe for Paneer Lettuce Wraps. Made with marinated paneer, fresh veggies, and a zesty peanut-lime dressing, these wraps are ideal for gatherings and can easily be adapted for vegan or nut-free options.
Article & Images by: Greta Fernandes (Deliciously URS)
Paneer Lettuce Wraps
Per Wrap : Appox 60 calories
Paneer Lettuce Wraps are made from scratch in less than 30 minutes! These amazingly fresh, crunchy lettuce wraps burst with flavours as soon as you have a mouthful.
A perfect party appetizer for the holiday season ahead. It will keep you munching away while you bond with friends.
These days the markets are full of fresh produce and gleaming with colourful veggies. It gives you a good opportunity to make nourishing snacks like these wraps. The crunchy bites have generous amounts of carefully laid fillings. You don’t really need a serving plate. So, less dishes and you are not burdened with more cleaning.
These paneer lettuce wraps are almost like a meal.
Paneer will provide with healthy protein while the veggies will give you the much-needed vitamins and minerals. There are food fats in it too coming from the sesame oil and peanuts.
Making it quite an healthy option and less stressful to prepare as well. Anytime better than ordering in.
It is my all-time favourite go-to snack because unlike a sandwich the filling is on top of the wrap which gives you the wonderful glimpse of the flavours and the vibrant colours make it an attractive dish.
What is the best lettuce to use for lettuce wraps?
You can use any type of green leafy lettuce for lettuce wraps, but popular types of lettuce include Iceberg and Romaine lettuce. The great thing about lettuce wraps is that they
ar asily oldabl wh n it com s to th filling and th wrapping
Cabbag l av s would also b a yummy substitut
Paneer Lettuce Wrap
Ingred en
250 g Pan r / Cottag Ch s cut into cub s
1 tbsp fin ly chopp d ging r-garlic
2 fin ly chopp d gr n chilli s
1 tsp d chilli flak s
1 cup chopp d B ll P pp rs ( d/Y llow/ Gr n)
2 tbsp chopp d Spring Onions
1 tbsp Soya sauc
1 tbsp Whit vin gar
1 tbsp Toast d S sam oil
7 Ic b rg L ttuc l av s
F r Garn h
Fin ly chopp d Spring onions and fin ly chopp d p anuts
Peanu Butter & L me Dre ng
1 tbsp P anut butt
½ tsp hon
1 tsp r d chilli flak
1 tsp chopp d garlic (toast d in hot oil
1 tsp l mon juic
1 tsp soya sauc
2 tsp xtra-virgin Oliv oil
Me h d
First, mak th marinad or th pan r l ttuc wraps Start by mixing soy sauc , whit vin gar, toast d s sam oil, fin ly chopp d gr n chilli s, ging r, garlic and r d chilli flak s
S t th sauc asid
In a small bowl add th pan r, chopp d spring onions, b ll p pp rs and th pr par d marinad
www.itsgoa.com
Leave the marinaded paneer and veggies aside for 1 minutes.
Heat a pan over medium heat and add 2 tsp of sesame oil. Once oil is heated, add the marinaded paneer cubes and cook until browned. Add the red bell pepper and spring onions. Saute for two minutes. Pour the remaining sauce mixture into the skillet and mix well. Cook for two more minutes to allow the sauce to soak into the paneer and vegetables.
Remove from the heat and top with some green onions and chopped peanuts. Next, make the peanut lime dressing. In a small bowl combine the peanut butter, honey, toasted and browned garlic , 1 tbsp of lime juice, soy sauce, and the toasted sesame oil. Whisk or stir together well and set aside.
Take the washed Iceberg lettuce and arrange in a serving platter. Now carefully fill the lettuce with the cooked paneer and bell pepper mixture and drizzle a little of the peanut lime dressing on top. Garnish with chopped peanuts and burnt garlic.
Handy Tips
You can replace the paneer with tofu for a vegan option. Also you can create the same recipe with chicken.
Use freshest ingredients for a top-notch flavour
You can store the paneer filling in the refrigerator for upto to 4 days.
Store extra lettuce in a food storage bag. Keeps fresh for a week.
If you are allergic to nuts you can replace peanuts with water chestnuts
The peanut butter can be replaced with hung curd.
Keep the extra sauce in a air-tight glass jar in the refrigerator can be stored for a couple of weeks.
Rec
pe By
Greta Fernandes (Certified Nutritionist & Food Blogger)
Goan Christmas Sweets
Goa’s Christmas season shines with traditional sweets like layered bebinca, stuffed neureos, crunchy kulkuls, and colorful marzipan, each crafted with love, adding warmth and joy to the festivities. authored Article
Article by: Renata Fernandes
Images by: Freepik
Goa celebrates Christmas with a unique and delightful touch. The festive season here is vibrant and full of flavors. Christmas in Goa is a time when families come together to prepare and enjoy special sweets. These treats are often made with love and involve traditional recipes passed down through generations.
In Goa, households begin making Christmas sweets a few days before the holiday. The preparation process is meticulous and involves careful planning. The timing of making sweets depends on their shelf life and the ingredients used. Sweets containing coconut are usually made closer to Christmas because they spoil faster.
Making these sweets often becomes a community activity. Friends, family, and neighbors join in, making the process enjoyable and easier. This tradition creates fond memories of togetherness and festive spirit. One of the most cherished aspects of Christmas in Goa is these homemade delicacies.
Here is a list of popular Goan Christmas sweets you might enjoy
Bebinca
Bebinca is the queen of Goan Christmas sweets, known for its layered structure. Traditionally, it has seven layers. Each layer needs careful baking to avoid burning the lower layers. Bebinca is now popular among tourists and even exported.
Neureos (Nevris)
Neureos are fried dumplings stuffed with coconut, cashewnuts, and raisins or besan flour. Each household has its variation. These sweets are a staple during Christmas, and no festive plate is complete without them.
Kulkuls
Kulkuls are shaped dough sweets that are fun to make and eat. The shaping process is timeconsuming but enjoyable with family. Kulkuls are fried and best enjoyed hot. They are a favorite during the Christmas season.
Marzipan
Marzipan is made from ground cashews or almonds mixed with sugar. The mixture is colored and shaped into molds. Marzipan adds a colorful touch to the sweet tray. It’s a delicacy that is often made at home.
Conclusion
These Goan Christmas sweets bring a touch of tradition and joy to the festive season. Each sweet has its unique flavor and preparation process. Sharing these treats with loved ones makes the Christmas celebrations even more special.
Neureos
Bebinca
authored article
Winter Fruits in Goa
November in Goa brings an array of seasonal fruits like custard apples, guavas, pineapples, and oranges, offering fresh flavors perfect for winter snacks, juices, and local dishes.
Article by: Renata Fernandes
Images by: Freepik
Seasonal Fruits in Goa: November Delight
November in Goa brings a refreshing oolness to the tropi al limate, making it the perfe t time to enjoy a variety of seasonal fruits that are ripe and ready for harvest.
The ooler temperatures of winter enhan e the flavors of fruits, offering a refreshing and healthy experien e for lo als and visitors alike.
Let’s take a look at some of the best seasonal fruits you an enjoy in Goa during November.
Custard Apples (November to February)
Custard apples, or sitaphal, are in season during the winter months, in luding De ember. The reamy, soft flesh of the fruit is sweet and fragrant, making it a beloved treat in Goa.
Use
Eaten fresh, s ooped out from the skin. Added to milkshakes or smoothies for a reamy, indulgent treat.
Why It’s Special: The texture of ustard apples is like a ustard, making it a satisfying, nutritious fruit for the winter season.
Guavas (November to January)
Guavas are a staple winter fruit in Goa, with their peak season running through November to January. Known for their sweet and tangy flavor, guavas are ri h in vitamin C and offer numerous health benefits.
U e
Eaten raw with salt and hili powder. Turned into guava heese or jams. Blended into jui es or smoothies.
Why It’ Special: The distin t flavor of Goan guavas, with their perfe t balan e of sweetness and tartness, is espe ially delightful in the ooler months.
Pineapple
(November to April)
Pineapples are in season from November through April, and their sweet, tangy flavor is at its best in De ember. These jui y fruits are perfe t for a tropi al sna k.
U e
Fresh pineapple sli es or hunks. Pineapple jui e or smoothies. Added to fruit salads or desserts.
Why It’ Special: Goan pineapples are smaller and more flavorful ompared to other varieties, making them a sought-after treat in the winter.
Orange (December to March)
Oranges
Oranges are a popular winter fruit in Goa, typi ally available from De ember through Mar h. They are perfe t for a refreshing sna k or jui e and are pa ked with vitamin C, whi h helps to boost immunity during the ooler months.
U
Eaten fresh or jui ed. Used in fruit salads and desserts. In jams or marmalades.
Guavas
Why It’ Special: The tangy sweetness of Goan oranges adds a zesty twist to any dish, and their refreshing jui iness is a perfe t winter pi k-me-up.
Apple (November to February)
Though not native to Goa, apples from other regions of India, like Himachal Pradesh, arrive in Goa during the winter months, including December. The crisp and juicy texture of apples is especially refreshing in the cool winter weather.
U e
Eaten fresh.
Added to salads, pies, or desserts. Used in making jui es or smoothies.
Apples
Pear (December to February)
Pears are available in Goa from De ember to February, offering a deli iously risp and slightly sweet flavor. These fruits are perfe t for sna king during the ool winter mornings or evenings.
U e
Fresh pears, sli ed and eaten as is.
Added to salads or fruit bowls. Used in desserts like pear akes or tarts.
Why It’ Special: The smooth, risp texture and the subtle sweetness of Goan pears make them a delightful treat in De ember.
Avocado (December to February)
Though not as widely grown as other tropi al fruits, avo ados are available in Goa during the winter months, from De ember to February. Their reamy texture and ri h taste make them a popular hoi e for savory dishes.
U e
In salads or sandwi hes.
Used to make gua amole or smoothies. Sli ed and eaten with salt and pepper.
Why It’ Special: Avo ados are a great sour e of healthy fats and have a ri h, buttery texture that omplements many Goan dishes.
Conclu ion
November in Goa offers a wonderful array of fruits that are fresh, flavorful, and pa ked with nutrients. Whether you’re enjoying the tangy sweetness of oranges, the reamy texture of ustard apples, or the risp jui iness of pears, these seasonal fruits are the perfe t addition to your winter diet. Make the most of Goa’s winter fruit offerings by in orporating them into your meals, sna ks, and refreshing drinks, and enjoy the natural bounty that this vibrant state has to offer.
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Avocados
