Eat & Stay - OCTOBER ISSUE 2022

Eat & Stay Goa

feliz at double tree by hilton

Goa’ s only 5-star restaurant specialising in Mangalorean cuisine

Reis Corner

Serving the Finest Goan Seafood In Assagao

BLIND GILT

This new brand of premium classic cocktail mixers had a grand launch last month at Mexicola Restaurant, Anjuna

eggless gulab jamun cheesecakes

A recipe by Mumbai-based Goan home chef Greta Fernandes

Goa’s Chef Jason DeSouza is back with a vision to establish the epitome of fine dining experiences in his home state

Returning to His Roots kopi desa

A Cocktail Bar & Restaurant situated in Agonda in South Goa

‘CONCOCTIONS 2022’

A report on the 3rd All-Goa Cocktail Making Contest held at GAIHMCT, Curchorem

Editorial

Hello friends,

Welcome to the October issue of our online magazine - ItsGoa Eat&Stay. October brings with it a lot of celebrations coupled with a variety of traditional preparations. Neureos, chaklis, ladoos, fov, churmo, fenoryos, and maganem are specially prepared during Diwali. Fov or beaten rice is prepared in 5 different waysBatatyanche Fov (with potatoes), Doodhanche Fov (in milk), Nalla Rosanche Fov (with coconut milk), Godanche Fov (with coconut jaggery), and Dahiyanche Fov (with curd). The preparations vary in taste from community to community. Each is unique in flavour and spice.

On the cover of this month’s issue, we have featured ‘Feliz’, Goa's only 5-star Mangalorean restaurant which re-opened earlier this month at DoubleTree by Hilton Resort in Panjim.

We also have Reis Corner, a popular Goan restaurant based in Assagao, and Kopi Desa, a cocktail bar and restaurant located close to the quiet shores of Palolem Beach in South Goa along with a profile feature on prominent food critic and award-winning writer Odette Mascarenhas.

A recipe on ‘Eggless Gulab Jamun Cheesecakes’ by home chef Greta Fernandes also features in

this month’s issue. A report on the launch event of ‘Blind Gilt’, a premium brand of classic cocktails mixers, and the All Goa Cocktail Making contest held at GAIHMCT, Cuchorem are also included.

Getting down to news, the fifth edition of the Goa Culinary Conclave 2022 recently concluded at Novotel Resort & Spa, Candolim, Goa. Organised by the Goan Culinary Club on 10th Oct 2022, this conclave had an eminent list of speakers and attendees - the who's who of the Goan hospitality industry, one of them being Goa’s very own Rohan D’Souza, owner of Pisco, Lazy Goose, Toro Toro, etc. and Ashish Dev Kapur of ‘Antares’ fame.

On the travel front, Mopa International Airport will soon throw its doors open to international carriers with Oman Air already scheduled to land and many more airlines to follow. The major issue at hand is will the existing Dabolim Airport be closed for civilian use permanently?. If so, how would charters landing at the new Mopa International Airport (which is in North Goa), have access to hotels in South Goa? None of the hotels in South Goa will be accessible within an hour of the chartered tourists arriving in Goa as per the charter rule. Resulting in South Goa hotels losing out on a share in the tourism business. South Goa is a preferred destination for family tourism owing to its pristine beaches, quiet and peaceful, and drug-free surroundings vis-a-vis North Goa.

Enjoy reading the magazine and share it with your friends all across the globe!

Until next month, cheers!

Jessyl Fernandez Editor

Index

01 Reis Corner, Assagao

02 ‘CONCOCTIONS 2022’

03 Odette Mascarenhas

04 Feliz at DoubleTree by Hilton

05 BLIND GILT Launch Event

07 Chef Jason DeSouza

08 Eggless Gulab Jamun Cheesecake

09 Kopi Desa, Agonda

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

Content Manager

Steve Antao

Content curators:

Prataya Sarkar

Greta Fernandes

Sales & Marketing

Donald Fernandez

Graphics & Layout Shankar Kamble

Social Media Manager

Located in the quiet and pristine village of Assagao which is also known as the valley of flowers is a beautiful restaurant called Reis Corner. Reis Corner commenced its operation in December 2021 and it specializes in Goan cuisine, particularly seafood. The motto of the restaurant is “to serve quality food in good quantities at reasonable prices”.

The restaurant has 3 sections – a ground floor, a top floor and an AC section. They undertake party orders on request for a minimum of 50 persons and have also successfully organized a couple of them to date.

The Founders of Reis Corner

At the helm of affairs of Reis Corner Assagao are its managing partners Ivan Mendonca and Marcone Cordeiro. Reis Corner was initially started in Mapusa by Ivan. “We thought of starting the same brand in Assagao as well and it took us nearly 4 years to convert this idea into a reality”, says Marcone. “I had this ancestral piece of land in Assagao, right in front of my home and decided that I could put the land to good use by starting a restaurant”, he adds.

Marcone manages the operations for the Assagao unit of Reis Corner. He is a true native of Goa. He had moved to Mumbai in the year 2004

to Goa in the year 2018 to start something of his own.

Food and Drinks Offered

Although Reis Corner’s strength lies in Goan seafood, they also serve North Indian, Chinese and continental dishes. They also serve Indian-made foreign liquor, beers, freshly pressed juices, and a wide range of cocktails and mocktails. Dishes which are very popular with customers at Reis Corner included tandoori tiger prawns, mackerel recheado, red snapper fried, chicken crispy (being the best seller) and fish thali.

Public Response

Reis Corner got off to a slow start when it just started operations. This was because of the presence of well-established restaurants in the area which have been running for many years. “They serve as big competition for us”, says Marcone. “However, within a month’s time, things started to improve and we started getting a steady flow of customers”. “This is because we value the customer’s budget. We give them quality and quantity, and we do not overcharge them”, he adds.

Challenges Faced and Future Plans

Marcone says that the high competition from other restaurants in the area is one of the biggest challenges he faces while running his restaurant. However, he is sure that Reis Corner is here to stay for years to come.

Dining ambience at Reis Corner

When asked about his future plans for the restaurant, Marcone said that he doesn’t have any plans as of now. “However, we want to make the place look more attractive by giving it a more traditional look. So, in the future, we may do some interior design to make it look more appealing and attractive”.

Message

Marcone says that the restaurant business is very competitive but one needs to learn how to survive. “There are a lot of restaurants around Reis Corner, but only a handful of them serve good food”, he says. He urges people to try out the food offered at Reis Corner, at least once. He guarantees that once you try out the food, you would definitely want to visit Reis Corner again. “We pledge that our flavors to the food will never change and have not changed since the time Reis Corner started in Mapusa. “I hope to see some of the readers of this article at Reis Corner –Assagao very soon”, he adds.

Reis Corner, Assagao

Phone: 082080 34750

Instagram: instagram.com/reis.corner.assagao

Mojito Cocktail

Guardian Angel Institute of Hotel Management and Catering Technology, Curchorem - Goa, organized its 3rd All Goa Cocktail And Mocktail Competition under the title “CONCOCTIONS

2022" on 27th September 2022 in view of International World Tourism Day. The event centred around the UNWTO 2022 theme “Rethinking Tourism”.

The event was sponsored by “TINTO’’, a premium cashew and coconut feni) brand manufactured by Adinco Distilleries, and supported by Tropicana, Mathieu Teisseire, Fairfield by Marriott, Club Mahindra, Azaya Beach Resort, DoubleTree by Hilton, Hilton Goa Resort, Oscar Hospitality Concepts and other well-wishers.

The Chief Guest for the day was Respected Shri. Abhishek Dhania (IPS), Superintendent of Police, South Goa, while the Special Guest for the day was Shri Nilesh Cabral,Hon'ble MLA and Minister for PWD, Environment, Law and Judiciary. The Guest of honour was Shri. Evencio Quadros, Founder and CEO, Autotech LTD.

Other dignitaries present at the event were V. Rev. Fr. Mateus Fernandes. Provincial Superior of Goa Province - Society of Pilar and Chairman of Xavierian Educational Society, Mr. Solomon Diniz Managing Director of Adinco Distillery, Chef Avinash Martins (renowned chef and owner of Cavatina restaurant, Rev. Fr. Jerry Vaz, Local Superior of Savordem Local House, Rev Fr. Walter Miranda, Manager of GAIHMCT, Rev Fr. Romeo D’ Silva, Local Superior Elect of Savordem Local House and Professor at Pilar Theological College, Rev. Fr. Joquim Rebello, Principal of GAIHMCT, Dr. Rohit Sarin, Vice Principal and HOD of GAIHMCT, Dr. Jesmina Braganza,, Chairperson, CurchoremCacora Municipal Council, Mrs. Clementina Fernandes, Ward Councillor, and Shri Girish Chodankar, Ex-president of GPCC,

The event started at 9:30 am with a welcome speech by Rev. Fr. Joaquim Rebello , Principal of GAIHMCT. The participants from various colleges and Higher Secondary Schools competed in Mocktail making and Cocktails making competitions. respectively. A total of 22 students took part in this competition.

The Stage all set for "Concoctions 2022"

Mr. Solomon Diniz, MD, Adinco Distilleries shared a brief history about feni and appreciated the work of many feni distillers who are trying to keep the feni culture alive. He also appreciated the work done by Mr. Lawrence, the Head Distiller at Adinco Distilleries for the last 18 years. He concluded his address exhorting the young mixologists to keep the feni culture alive.

Goa’s renowned world famous Chef Avinash Martins was invited to demonstrate a dish infused with feni. Chef Avinash expressed his love for Goan cuisine and urged youngsters to support the local vendors, promote local ingredients and to be simple and creative. Chef Avinash's passion for food was vivid while cooking; he named his creative dish as “Prawns Who Drank Feni” ,a simple Goan-style prawn curry with a slight twist of feni presented in a coconut shell.

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In his address , Shri. Abhishek Dhania (IPS), Superintendent of Police, South Goa, who was the Chief Guest for the day, spoke about great scientist Micheal Faraday and how his innovation, considered as small innovation by other scientists, helped the world today. He emphasized on the importance of participation, creativity, and competitions as it gives an opportunity to create a masterpiece.

Shri. Nilesh Cabral also shared his piece of advice on how such competitions, opportunities and any creative enterprise can be beneficial.

Shri. Evencio Quadros shared his different views on entrepreneurship and offered to help any upcoming entrepreneur on a public platform.

The competition was judged by a panel comprising well-known mixologist Mr. Pierson Fernandes (Head of European Bartending School in India), Mr. Prashant Argnur, (Brand Developer for Mathieu Teisseire) and Mr. Sachin Hargi (Brand Manager for Tinto feni by Adinco Distilleries). The results were declared and prizes, mementos and certificates were handed over to the winners by the dignitaries.

In the cocktail making category, 1st place was bagged by Mr. Manju Mussenavar (Agnel Institute of Food Craft and Culinary Sciences, Verna), 2nd place by Mr. Sniden Fernandes (Rosary Higher Secondary School, Navelim), 3rd place by Mr. Josten Almeida (Guardian Angel Institute of Hotel Management and Catering Technology, Curchorem) and the most entertaining bartender in the Cocktail Competition Category was awarded to Miss. Josecia K Jose (Goa University).

In the Mocktail making category, 1st place was bagged by Mr. Melburn Botelho (St. Xavier Higher Secondary School, Mapusa), 2nd place by Mr. Hayatt Sayad (St. Alex HSS, Curtorim), 3rd place by Mr. Xavi Mascarenhas (Rosary HSS, Navelim and the most entertaining bartender in Mocktail competition was awarded to Mr. Eduardo Mascarenhas (St. Alex HiSS, Curtorim)

The Cultural events included dances, orchestra, live music, Indian and Oriental Cuisine. Dr. Rohit Sarin (Vice-Principal and HOD, GAIHMCT) proposed the vote of thanks. The event concluded at 4.30 pm by playing the Guardian Angel IHMCT Anthem.

Time to facilitate the winner

Goa's Celebrity Chef Avinash Martins demonstrating the pairing of feni with Goan delicacies

Concoctions 2022", Participants.

PEOPLE

Odette Mascarenhas

A food chronicler, a critic for The Times of India, a host of a food show on TV, an entrepreneur, a person who is all of this and much more...

Article by: Prataya Sarkar

Images Courtesy: Odette Mascarenhas

Odette Mascarenhas is a person who needs no introduction. She is one of the most well-known names in the culinary circuit in Goa. Through the course of her career, she has donned multiple hats including that of a food chronicler, a food critic for The Times of India, the host of a food show on TV, an entrepreneur and much more.

Her Early Life

Odette, who is currently based in Porvorim, had a simple childhood. She was brought up in a oneroom tenement (called a chawl in today’s jargon) and received a convent education. An introvert while growing up, Odette was always reminded that “children should be seen and not heard”, which loosely translates to how children should not speak when adults are around. Her childhood, being simple and minimal, food was considered a luxury and most of their meals had one meaning - ‘eat to live'. Although Sundays were always special and a bar of chocolate was given as a treat.

She loved to read a lot but was never the studious type. An introvert and a child with low self-esteem, she would hardly speak with anyone at all. She recalls a funny incident when she was in 4th standard at school. Her essay on ‘Superstition’ was read out to the entire class. Having no intention to draw any attention towards herself, she put her head under her desk and did not speak with any of her classmates for the rest of the day.

Odette’s mother had great dreams of her daughter becoming a doctor, but Odette had other plans. Although she opted for Science after completing her SSC, she was miserable because she hated mathematics and science. She wanted to explore a career in writing, but didn’t receive positive support and was constantly reminded that she could make it big only as a Doctor and that Journalism wasn’t a paying job, with the other alternative being getting married.

Her Career

Odette took up Hotel Management after completing her Higher Secondary education and was soon selected by the Taj group for a management program. Back in those days, it was quite challenging and even considered taboo if a woman wanted to join the aviation or the hotel

industry. But being a silent rebel, Odette joined in anyway. Women back then were not that adventurous or considered for higher positions in the Food and Beverage industry with the unsaid reasoning being, no one would like to take orders from a woman. But Odette did not give up. She worked hard which resulted in her getting promotions and rising up the ranks to become the Food & Beverage Manager. She then moved on to become the Group Training Manager in Goa so that she could spend a little more time with her family despite the shift timings being long and tiring.

After working for 18 long years with the Taj Group and with the support of her husband Joe and her son Nolan, along with all the experience and skills she enhanced hil working in the hospitality line, Odette decided to open her own consultancy and named it OnM Creative Consultants. As for any new business, it was tough for her too at first, but with time and effort, she has now worked with more than 40 multinationals all over India, going from places like Delhi to Jamshedpur, Karnataka to Maharashtra to Goa.

Odette on stage in Paris to receive the ‘Special Jury Award' at the Gourmand World Cookbook Awards 2008 for her book ‘Masci, The Man behind the Legend’

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Odette at the Gourmand World Cookbook awards in Yantai, China where her book ‘The Culinary Heritage of Goa’ won an award in ‘Historical Recipes’ category in 2015

Getting others to join the company, making inroads into the big multinationals, and leading her team for 10 years asserted her belief in herself.

Accolades won by Her

She won the Special Jury award at the receive the ‘Special Jury Award' at the Gourmand World Cookbook Awards 2008 for her book ‘Masci, The Man Behind the Legend’ a book which was based on a case study she had written about a Goan boy who worked to become India’s first Executive Chef at the Taj. She went to Paris to receive the award and recalls it was a defining moment in her life to receive the same prestigious award which was also won by Julia Child of the film 'Julie and Julia' in 1993. Standing on stage with 450 international writers who had not heard much about Goan cuisine made her shift her focus and work on books on Goan Cuisine. In 2015, her book titled ‘The Culinary Heritage of Goa’ won an award in the Historical Recipes category at the Gourmand World Cookbook Awards in Yantai, China.

Her Pillars of Support

Odette recalls being a rebel since her early childhood days and says her mother challenged her to be that rebel. Odette was never the one who would succumb to gender or customary norms just because everyone else did. Being a rebel made her take tough choices which ultimately shaped the journey of her life. Her husband Joe Mascarenhas and her son Nolan were and still are her biggest pillars of support. Her husband Joe always encouraged her and said ‘do what you feel is right for you’, while her son Nolan, when he was just 6 told her, ‘I know you love working

mum, do what makes you happy’, These words coming from a 6-year-old kid were enough to fuel the fire inside her. “I am indeed blessed with a supportive, loving and understanding family”, says Odette.

Challenges Faced and Upcoming Projects

Odette says that the biggest challenge while pursuing her career has always been addressing the ‘self-doubt’. “Will this really work? Will it turn up the way I imagined?”White at present Odette is working on two projects simultaneously and not having to rely on just one helps in limiting self-doubt. At present, she is authoring a new book that traces the origin and migration of Goan food through the past centuries (The Culinary Odyssey of Goa) besides working as a critic for The Times of India It works well, she reckons.

Final Words

The one piece of advice Odette would give to herself if she could go back in time would be to tell herself that she has the potential, not to doubt herself and to believe that she can achieve whatever she wants to do despite the circumstances. An advice she would give to her followers is that “Family is important.” Parents need to understand that a child needs constant support during their developmental years. Parents should not ‘push’ their child towards a career that they feel would benefit the child. Parents are there to support, guide, and help children achieve their goals.

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Odette on David Rocco’s TV Show.

EVENTS

Blind Gilt, a premium mixer with its classic cocktail mixers had a grand launch last month at Mexicola Restaurant, Anjuna

six flavored variants; Basil Smash, Paloma, Penicillin, Appletini, Espresso Martini, Spiced Margarita

The guests grooved to the music and enjoyed the Cocktails and scrumptious Mexican delicacies by MEXICOLA. A special DIY counter, where guests had a hands-down experience to make their own cocktails.

Swati Sharma, Co-Founder of Blind Gilt says, “We are planning to launch a very exclusive festive season special mixer in December which we are very excited about. We will also be coming up with a new feature on our website where customers can customize their boxes of 3 and 6 mixers which will allow them to pay only for the mixers they like and want to have more”

About Blind Gilt:

The name 'BLIND GILT' comes from folklore of the prohibition era. It's a tale of a young female pig who, despite her impaired vision, was a sharp, mindful and intelligent little pig. Her inability to see heightened her other senses, especially her sense of taste. Over time, she quickly learned how to play with flavours and ingredients and balance them to produce some of the finest cocktails, As the word spread, slowly and steadily, she rose the ranks and became the first female pig to be the head bartender. Long after the prohibition, she retained her position until a few years

ingredients that will transport you to places of origin and inspire memories of good old times. Here's a fun fact: speakeasies were also known as blind pigs back in the day, and 'gilt' is what we call a

Alusha Fernandes and Setriya

Swati Sharma; Co-Founder BlindGilt, Pallavi Naidu; Founder Alcobuzz, Manu Mahalwar;Social Media Consultant, Shrishti Bhardwaj; Co-Founder The Design Bugs

Chandreyi Bandyopadhyay, Venisha Hiroji, Flexcia D Souza, Isha Hiroji, Eli Smitt

Article by: Prataya Sarkar

Images: DoubleTree by Hilton

Mangalorean cuisine

Feliz at DoubleTree by Hilton

Feliz, a coastal specialty outlet and Goa’s only 5-star Mangalorean restaurant re-opened its doors to the public earlier this month.

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DoubleTree by Hilton, Panaji needs no introduction. A beautiful resort tucked in between green forests on one side with the Mandovi river on the other side. Hosting amenities like an infinity pool, views of an amazing sunset on one side and a lush green forest on the other side, this resort with over 150 rooms is here to give you an amazing experience.

DoubleTree by Hilton, Panaji brings you, Feliz. It is one of the three options that are provided by DoubleTree. One is Comida which offers a buffet breakfast and the other is Rio Salao which serves beverages and light bites.

Feliz is an authentic Coastal Specialty outlet and the only 5-star Mangalorean Outlet with an amazing view of the river which gets even more pretty during the sunset hours. It is an outdoor seating-only restaurant with a décor that is minimalistic and aesthetic. The is nestled in between trees which adds more to the beauty of this place. It is a unique combination of refined and yet casual. Feliz means ‘Happy’ in Portuguese, which one definitely will be after tasting the food here.

Feliz serves Goan and Mangalorean cuisine with mouth-watering delicacies and refreshing signature cocktails. Their ‘Chicken Xacuti with Pao’ is flavourful and it’ll leave you licking your fingers wanting for more. The ‘Appam with Stew’ is offered with a vegetarian and a non-vegetarian option, it is savoury and delicious, and the flavours just explode in your mouth.

Their signature cocktails include a Goan traditional, the ‘Mandovi’, that is made with Cashew Feni and Kokum, shaken to perfection. Their own ‘Feliz Sunset’, which is Gin, basil, and pineapple built up for you to enjoy the perfect sunset. House special drink ‘Bhoomi’, turmericinfused vodka shaken with ginger.

The menu is created to offer authentic homecooked Goan cuisine and many other gourmet delights. Master Chef, Vidhya Gawas, a Goan herself, her love and enthusiasm towards the Goan culture and its exotic cuisine has brought her here at Feliz. She heads the kitchen and has also curated the menu. She takes utmost care and cooks the dishes with love which translates well into the food she prepares. One can taste the

Website:

Outdoor dining area at Feliz

is subjective and varies from person to person, some enjoy a little extra salt in their food while some enjoy spice, no food can be perfect for everyone. But the food prepared by Vidhya ensures that it suits all. One won’t find anything to complain about after eating the food prepared by her.

Feliz also hosts a bar that is well stocked with all kinds of liquor and the bartenders are wellexperienced in bartending and can prepare a host of drinks and cocktails. The cocktails are served with beautiful garnishes and taste refreshing. They complement the food perfectly.

The staff is extremely professional, polite and well trained. They can explain the food items to you before ordering as to what ingredients are used so that you can make an informed decision. The food is served in a beautiful manner and one would want to take a picture before gorging on.

The ambiance at Feliz is calm and relaxed which upholds the Goan way of life. It is quiet, peaceful, and serene at Feliz. At sunset, the ambiance turns up which makes it the best time to visit this place. The sun can be seen setting towards the horizon, its reflection bouncing off the river, the sky turning yellow and then pink as the sun goes down, birds

they chirp away, a slight cool breeze adds up to the beauty of this place. Enjoying your favorite Goan food or with your loved drink in your hand, watching the sunset from here at Feliz is an experience you won’t want to miss.

Feliz is working towards women empowerment and with their master chef being a woman, it is definitely a step in the right direction. They have an even balance of men and women on their staff. A part of their earnings even goes towards NGOs that are working towards the upliftment of women.

Guests at Feliz, DoubleTree by Hilton Goa - Panaji

Tisrayanche Sukhe at Feliz, DoubleTree by Hilton- Panaji

Goa’s very own Chef Jason DeSouza is back with a vision to establish the epitome of fine dining experiences in the city.

Article by: Team ItsGoa

Images by: Team Chef Jason

Goa’s very own Chef Jason DeSouza is back with a vision to establish the epitome of fine dining experiences in the city.

Walking through the bylanes of Mapusa market, Jason is like a kid in a candy store. Flitting from shops to stalls, he revels in the sights and aromas wafting about, pausing every now and then to inspect the wares of bemused stall owners. “This is where it all began for me,” he says. “I have loved food and alluring flavours since I was a child, but Goa is where I embarked on the journey that brought me to where I am today. It’s where I became a Chef.”

As a young boy, Jason was fascinated by his mother’s kitchen. He would often ditch his toys to play with her pots and pans, and later, shadow her in her domain as she effortlessly created mouthwatering delicacies. This was where he built his knowledge of flavours and textures, of technique and presentation. When it came time to decide on a career, it was never a choice - it was a calling.

Jason enrolled in IHM Goa where he studied the finer nuances of culinary science and honed his skill through the rigorous course that has produced some of India’s finest hospitality professionals. “At the end of the day, you would be bone-weary and exhausted, but brimming with an incomparable satisfaction at what you had accomplished. This is where I learnt discipline and rigour in technique, attention to detail and the pursuit of perfection, and the spirit of constant innovations in food. It was truly the process that moulded me”, he says.

Armed with his formidable training and his ambitious vision, Jason’s career took off with the Taj Group and then soared as he completed stints at some of India’s finest hospitality chains, becoming the youngest Executive Chef in the country with Royal Orchid Hotels at the age of 25. Rather than rest on his laurels, Jason decided to enhance his culinary knowledge and experience and enrolled with Le Cordon Bleu in London to pursue a Grande Diplome in Food Production and Patisserie. He followed this with stints in the famed kitchens of Michelin-starred chefs Gordon Ramsay and Alain Ducasse.

Since his return to India, Jason has helped establish several premium hospitality brands in the country, the most recent being as Culinary Director of Curefit, where he helped scale operations from one kitchen to 95 kitchens across the country.

During the Covid-19 pandemic and lockdowns, Jason delighted amateur cooks with his recipe ideas, tips and tricks to create stunning gourmet dishes in their own homes. Now as the world opens up again, Jason is itching to get back to the hospitality and restaurant scene. “What better place to do this than where it all began?”, he asks.

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“What better way to give back to the community that is at the heart of everything I am today”.

Jason’s vision is to create the ultimate fine-dining experience in Goa by bringing world-class gourmet experiences infused with the nostalgic flavours of our own backyards. “ True Fine dining is more than just the latest fads, techniques and “in” ingredients are thrown together and prettied up. It is - above all - an experience. It is flavours, textures, sights, and smells all coming together that transport you to destinations known and unknown. It is a memory in one mouthful or a discovery of a new and unique adventure with one taste. That is the experience I want to create,” he says.

With plans already in the works to bring his vision to life, the wait for this culinary extravaganza may not be that long. “Who knows? It may be as soon as November,” he says with a cryptic smile. Now isn’t that something to look forward to?

To know more about Chef Jason DeSouza, visit:

Website: www.jasondesouza.com

Instagram: @jasondesouzaofficial

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Outdoor seating area at Elaa Cafe

This exotic-looking dessert, which is also eggless, is bound to bring a dazzling smile to everyone’s face.

It is a beautiful fusion between the succulent and oh-so-loved Indian dessert - the Gulab Jamun and the extremely sophisticated Cheesecake. So, let’s combine these into a dessert that will add that extra SPARKLE and DHAMAKA to your dinner table!!!

This is a make-ahead-of-time dessert and helps to save the last-minute rush during a special occasion. ou can make these for your kitty parties, family dinners, or for that matter any other social gathering. It will wow everyone and that is a guarantee.

There are three basic steps in this recipe :

The bottom-most layer is the biscuit and butter mixture.

Cream Cheese layer with the Gulab Jamuns placed in it

Baking the cheesecake.

EGGLESS GULAB JAMUN CHEESECAKE (RECIPE)

Ingredients :

10 Digestive Biscuits

2 tbsp melted butter

2 Cardamoms

A pinch of Saffron (Kesar strands)

¼ cup Dairy Cream

½ cup Cream Cheese

2 tsp cornflour

½ tsp lemon juice

¼ cup condensed milk

8 Gulab Jamuns

Chopped Pistachios for garnishing

Silver leaf (Vark) for garnishing

Method :

1. Add saffron strands to warm milk and keep aside.

2. Coarsely grind digestive biscuits and cardamom seeds,

3, Add melted butter to this and pulse grind twice .

4. Line the muffin tray with liners and transfer the

5. Take cream in a mixing bowl. Add the saffroninfused milk to it and whip it with an electricbeater for a couple of minutes. Do not overbeat.

6. Now drain the excess sugar syrup from the Gulab Jamuns and keep them aside.

7. In another mixing bowl, add the cream cheese, cornflour, condensed milk and lemon juice. Whip this mixture till it combines well and becomes smooth and creamy.

8. Now, combine the saffron-infused whipped cream into this cream cheese mixture. Fold gently with a spatula.

9. ou can taste the mixture for sweetness. If less sweet, add some powdered sugar and fold it in well.

10. Now, this cream cheese mixture is ready to be poured onto the biscuit-layered muffin moulds.

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Eggless Gulab Jamun Cheesecake

11. Once you pour the cream cheese, place one Gulab Jamun at the centre of each mould.

12. Now, place this muffin mould into a tray and carefully pour hot water into the tray (this is called Bain Marie).

13. Bake these in the preheated oven at 160 deg C for 30 minutes. Let them cool in the oven for 15-20 minutes.

14. Then, first, cool them down to room temperature and later refrigerate them for 6 hours or overnight.

15. Decorate them with chopped pistachios and silver leaf (Vark) and enjoy these delicious creamy Gulab Jamun Cheesecakes.

Points to remember

The butter needs to be melted before mixing it into the crushed biscuits.

Use Full-fat cream cheese, not the fat-free version. Use the full-fat version of the cream too.

For thickening and binding the cheesecake use either cornflour or maida

I have used canned Gulab Jamuns. You could also use homemade ones. Only ensure the excess sugar syrup is drained out from them and the size is not too big for the muffin moulds. Else, you won’t be able to fill enough cream cheese into it.

About the Author :

Greta Fernandes is a Mumbai-based Goan. She is a self-taught baker and runs Deliciously URS, an online confectionery that specialises in sugar free cakes. Deliciously URS provides pan India deliveries of brownies, cookies, and tea cakes –both, sugar-free and regular versions.

To place orders for cakes and other confections from Deliciously URS, contact Greta on: WhatsApp 8369880446 Facebook facebook.com/deliciouslyursbygreta

Biscuits and cardamom seeds

COCKTAIL BAR & Restaurant

Kopi Desa

Article by: Prataya Sarkar

Images Courtesy: Kopi Desa

A Cocktail Bar & Restaurant situated in Agonda in South Goa, Kopi Desa brings a twist to the traditional taste.

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Goa isn’t a stranger to new, exotic, and experimental restaurants. Kopi Desa is one such restaurant that is bringing a twist to the traditional taste. It is a Cocktail Bar & Restaurant situated in Agonda in South Goa. Established in 2016, Kopi Desa means “the coffee community” in Indonesian. James Howden, the owner had been visiting Goa for many years and noticed a gap for a European Cocktail bar and restaurant and decided to seize upon the opportunity.

Customers rushing since the first day of opening wasn’t something James was expecting, which in turn kept James and his staff busy. 6 years since opening. Also, their customers have now become more like family to them; that is the kind of hospitality that is served at Kopi Desa.

Their love for cocktails can be seen in their wide menu as it has them making various infusions and concoctions with over 15 infused gins and vodkas, ranging from ‘raspberry and mint gin’ to ‘smoked whiskey’ including many of their in-house specialties like their popular homemade ‘pear and gin’.

The entirety of their food menu is produced in-

In the beginning, it was rather difficult for them as sourcing pure and organic materials and ingredients meant importing the majority of it which was challenging to say the least. With time they have found many excellent suppliers locally from whom they source their ingredients.

The pandemic proved to be quite taxing on everyone but because of the pandemic, domestic tourism saw a spike, says James. Away from the overcrowding, tourists now had South Goa in their Goa travel itinerary as well. With more tourists now visiting South Goa, the tourism market in South Goa also went up.

Kopi Desa believes that “guest is king” and everything they do is based around this. “We believe it’s a privilege that our guests use their precious free time to spend it in our restaurants and their satisfaction is our reward!”, says James.

They have opened a new restaurant in Palolem while the one in Agonda has relocated across the street to a new location on which they are working at the moment and will be operational very soon. They are actively looking for another site for a small fine dining restaurant in South Goa itself so

Sun blushed tomato arancini, red pepper sauce Red snapper ceviche, avocado and crab salsa, pickled ginger

James advises anyone who wants to get into the restaurant business to know the business first, knowing the business through and through, indepth in the first step. Start by bartending and waiting on people, that should give one a good idea about customers, their needs, and demands. Becoming a bar manager is the next step or progressing towards becoming AGM or the General Manager. Being an AGM or a GM will give the idea and the knowledge about the back office systems, working on GPs and profit margins, budgeting, profit & loss, and the like. Holiday seasons, vacation times, and weekends will be the busiest as that is primarily when the customers have some free time in hand and like to enjoy it in restaurants.

Herb crusted pork chop, char-grilled vegetables, pumpkin puree, mustard cream sauce