Eat & Stay - OCTOBER ISSUE 2023

Goa

Eat & Stay

Volume 2

Issue 10

October 2023

COVER FEATURE

ISABELLA

A luxurious retreat nestled on the pristine shores of Siridao Beach

The Spicy Palate

A food enterprise that offers an exotic range of spice blends and savoury snacks

LOW & SLOW A restaurant based in Goa Velha that specialises in BBQ and smoked dishes Cover Image: View of a bedroom at Isabella

RECIPE

‘Meethe Pulao’ by Taraknath Haldar,

Halwai Chef at Taj Exotica Resort & Spa, Goa

interview

In conversation with Chef Aloysius D'Silva, Proprietor, Vida Bela, Vagator

HomeChef by SG Eateries

A cloud kitchen that offers food catering services for all kinds of occasions and events

an amazing restaurant based in Goa Velha. The restaurant, which is run by Chef Charlton Mendes, specialises in BBQ and other smoked dishes.

We have also done an interview with Chef Aloysius D’Silva, the founder of a restaurant called ‘Vida Bela’ in Vagator. Read the full interview inside to know more about Chef Aloysius’ amazing journey as a chef, the tantalising dishes and refreshing drinks offered at his restaurant, his insights into the culinary

Editorial

world and lots more.

Dear readers,

Recipes by Taraknath Haldar, Halwai Chef at Taj Exotica Resort & Spa, Goa to prepare Meethe

Welcome to the October issue of Eat & Stay

Pulao, a Navratri dish, and by certified

Goa.

nutritionist Greta Fernandes to prepare a Mushroom Chilli Toast also find a place in this

This month, on our cover, we have featured

month’s issue of our e-magazine.

Isabella, a luxurious 4 BHK homestay villa

situated in the quaint village of Siridao in North

Earlier this month, Goa Tourism Minister Rohan

Goa. Nestled along the pristine shores of the

Khaunte announced that shacks in Goa will now

Siridao beach, this property offers a perfect

have to mandatorily serve fish-curry-rice. This

retreat for those seeking a short getaway in Goa.

move by the Goa government is a step in the

Read the feature inside to know more about

right direction as it will help in promoting Goan

what this amazing beachside property has to

cuisine to tourists visiting the state and

offer.

preserving the state's rich culinary heritage.

As you flip through the pages of this month’s

Also, Interglobe Hotels, in collaboration with

issue, you'll discover the essence of Indian food

Accor, recently opened Ibis Styles Goa at

in the feature we have done on 'The Spicy

Vagator earlier this month. Situated just a short

Palate', a unique food enterprise based in

ride away from Goa's Mopa Airport and close to

Porvorim. The establishment offers an array of

popular nightclubs, restaurants, and cafes, this

hand-pounded, preservative-free spice mixes

142-room hotel serves as an ideal haven for

and a range of popular Indian snacks, bringing

those looking to explore Goa's diverse offerings.

the authentic flavours of India to your table.

Well, that's all I have for you from my desk this We also take you behind the scenes of

month. I hope you enjoy reading this month’s

'HomeChef by SG Eateries’, a cloud kitchen run

issue of our e-magazine. Do share it with your

by Mrs. Gargi Sagarkar. The enterprise is a

friends all across the globe.

successful commercial kitchen that caters to events, weddings, food courts, and corporate

Until next month, cheers!

gatherings.

Jessyl Fernandez

We have also covered the story of Low & Slow,

Editor

Index 01 Isabella

02 The Spicy Palate

03 Low & Slow

04 Chef Aloysius D'Silva

05 HomeChef by SG Eateries

06 Recipe on Meethe Pulao

07 Mushroom Chilli Toast with Dill leaves

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 blog-based website transcended the virtual space, with the ItsGoa magazine – a soughtafter resource for visitors to Goa from countries like Norway, Germany, UK, USA, UAE, etc.

Editorial Team Chief Editor

Jessyl Fernandez

Content Manager

Steve Antao

Sales & Marketing

Donald Fernandez

Graphics & Layout

Shashank Parab

Social Media Manager

Saviola Dias

For advertising queries:

9370502124 / 9209005127

ItsGoa Media Group

Nordic Intent HQ - Floor 3, PDA

Colony, Porvorim, Goa 403521

Email : mail@itsgoa.com

Website: itsgoa.com

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cover feature

Isabella, Siridao Nestled in the quaint village of Siridao, near Dona Paula, Isabella is a luxurious villa property that serves as the perfect spot for anyone looking to enjoy an amazing holiday by the sea.

Article by: Team ItsGoa

Images by: Models Group

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Living room area at Isabella, Siridao

When it comes to a dreamy Goan vacation,

The bedrooms on the first floor offer captivating

‘ISABELLA’ is the place to stay. Nestled in the

views of either the buzzing city of Goa or the

quaint village of Siridao, near Dona Paula, this beachside retreat is a mélange of luxury, modernity and natural beauty. A standalone

serene beach. These modern-chic bedrooms are equipped with twin and queen-sized beds, a wardrobe, air conditioning and ensuite

villa comprising 10 spacious bedrooms, spread over 4 floors, Isabella promises a plush living experience, spectacular views of the golden sands, pristine waters of Siridao Beach and an

bathrooms that include geysers, towels, and basic toiletries.

unforgettable holiday.

Wake up to the sound of the breaking waves and

spectacular views from your bedroom on the

second floor. These queen-sized bedrooms

Spectacular Location

provide ample space and comfort, with wardrobes, AC and amenities. The bedrooms on

Isabella is strategically located to provide vacationers with breathtaking beach views. The towering facade of the villa immediately catches the eye, making it a standout property in the area. Situated near Dona Paula, famous for its romantic ocean views and water sports,

the third floor give you a glimpse of the capital city or the sunsets from the beach, while the fourth floor offers a unique experience, making it ideal for friends or family members travelling together.

the villa offers easy access to the charms of this coastal paradise. Just a short drive from Panaji,

Living and Dining Areas

the Dona Paula beach is a popular destination, and Isabella is your gateway to its beauty.

Isabella is indeed a property that defines relaxation. The tastefully furnished living area on

Spacious Interiors

The 10 spacious bedrooms at Isabella have been designed to provide the utmost comfort and style to guests. Whether you're travelling

the ground floor is the perfect place to unwind or socialise. The room is equipped with a TV, AC, Wi-Fi, a wired music system, and a CCTV camera for security. Adjacent to the living area is the

with family, friends, or as a couple, you'll find

dining space, a perfect place for you to enjoy a

the perfect room to suit your needs.

family meal or host a dinner party,

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Dining on the terrace at Isabella

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Private Paradise

Privacy and solitude are paramount in this serene nook called Isabella. Every corner of this luxurious abode offers soothing views of the sea, allowing you to unwind and enjoy the quietness of your surroundings. The private swimming pool invites you to take a dip while the waves crash on the sands just a stone's throw away. The manicured garden provides an ideal space for outdoor games and leisurely strolls.

Entertainment Galore

Isabella goes the extra mile to ensure you have a memorable stay. The games room, equipped with a pool table and board games, is a perfect

A bedroom on the third floor

hangout spot for guests of all ages.

The in-house home theatre system allows you

Activities and Add-Ons

to enjoy your favourite movies in the comfort of your own home. And if you're a barbecue enthusiast, the villa has you covered with its barbecue setup. Plus, there's a bar set-up for you to relish your favourite cocktails.

From morning walks in the garden to indoor games and refreshing dips in the private pool, Isabella offers a range of activities to keep you entertained throughout the day. You can even indulge in a barbecue spread around the bonfire or head to the private terrace for a night under the stars. The villa also provides add-on services, including meal options and a barbecue kit, to enhance your stay.

Perfect for Groups

An ideal choice for larger groups or families, Isabella can house up to 30 guests. Whether you're planning a family reunion, a group getaway, or a special celebration, this standalone property has the space and amenities to accommodate your needs.

A haven of tranquillity and luxury on the shores of Siridao Beach, with its contemporary design, panoramic views, and a wealth of leisure amenities, Isabella promises an unforgettable Goan getaway. Whether you're seeking relaxation, entertainment, or a blend of both, this beachside retreat has it all. So, if you're looking

Dining Area

to escape to the beauty of Goa in style, Isabella should be at the top of your list.

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Bhaji Pao (Image Credit Prasanna Hede) Outdoor pool area overlooking the Siridao Beach

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Plush bedroom for comfort and relaxation

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Open terrace overlooking the beach

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For reservations: 0832-2456231

+91 7447499070 | +91 7447499069

Odxel Beach, Dona Paula, Goa- 403004

food enteprise

The Spicy Palate Founded in 2020 by Vallari Parikh Singh, The Spicy Palate is a successful food enterprise that offers an exotic range of preservative-free spice blends and popular savoury snacks.

Article by: Steve Antao

Images by: The Spicy Palate

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The Spicy Palate

Based in the beautiful town of Porvorim in North Goa, The Spicy Palate is an amazing enterprise that has been making waves ever since its inception during the midst of the pandemic in Mumbai. The enterprise, which was founded by Vallari Parikh Singh offers a range of handpounded preservative-free spice blends like Amritsari Chole Masala, Royal Garam Masala, Spiced Tea Masala and much more and a range of popular savoury snacks like Peri Peri Wheat Sticks, Papad Mamra Bhel, and Fusion Bhakarwadi

A Flavourful Beginning

The Spicy Palate had its humble beginnings in 2020, when Vallari, a Mumbai native with a

Vallari Parikh Singh, Proprietor,

background in Mass Media and Marketing,

The Spicy Palate

decided to turn her love for cooking into a business. Her idea for her enterprise was simple yet profound - to deliver wholesome,

A Culinary Journey Rooted in Tradition

homemade meals and hand-pounded spice blends to the people of Mumbai. What started as a weekend kitchen concept quickly gained popularity, eventually expanding to include a diverse range of offerings, including party orders and customised menus.

What sets The Spicy Palate apart is its dedication to preserving authentic flavours. The enterprise offers hand-pounded spice blends curated from traditional recipes, ensuring an aromatic and genuine taste experience. Also, from Thepla Bites to Fusion Bhakarwadi and Cheddar Cheese Murukku, their savoury snack collection has found its way into the hearts of food enthusiasts across cities in India.

The Inspiration Behind Starting the Venture

During the challenging times of the pandemic, Vallari saw an opportunity to bring joy to people's lives through her delectable creations. Also, her culinary journey was profoundly influenced by her grandmother, whose passion for cooking and nurturing others with her food left an indelible mark on her. This influence, combined with Vallari's own love for cooking and the desire to provide homemade food that tantalises the taste

Kitchen Queen Masala

buds of people led to the birth of The Spicy Palate.

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Amritsari Chole Masala

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Jalapeno Cheese Puffs

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Thepla Bites

Looking Ahead

Spicy Palate is a testament to Vallari's dedication and passion, making it not just a meal but a

In the coming years, The Spicy Palate envisions

celebration of tradition, taste, and the

becoming the go-to snack brand known for its

entrepreneurial spirit. So, savour the flavours,

reliability and quality. The enterprise plans to

support local, and relish in the joy of homemade

expand its spices business across various cities

goodness. The Spicy Palate awaits, ready to

and even overseas, bringing the authentic taste

transport you to a world of authentic taste and

of Indian spices to global kitchens.

culinary delight.

Supporting Local, Nurturing Pride

The Spicy Palate offers PAN- India delivery of their products. Customers can place their

In conclusion, Vallari leaves us with a heartfelt

orders by contacting Vallari directly on

message - to support small businesses and local

9987583419.

homegrown brands. By doing so, we are not merely purchasing products; we are filling hearts

To explore the various delightful offerings

with pride and confidence. Every bite from The

from the The Spicy Palate, follow them on Instagram @the_spicy_palate.

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Spiced Tea Masala

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Cheddar Cheese Muruku

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restaurant

LOW & SLOW Founded in 2020 by Chef Charlton Mendes, Low & Slow is a restaurant based in Goa Velha that specialises in BBQ and other smoked dishes.

Article by: Steve Antao

Images by: Low & slow

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to iconic BBQ food. The concept was simple -

Low & Slow

bringing the magic of smoked meat to the plates In the heart of Goa Velha, off the old highway

of Goans, served in the most unassuming

road, lies a culinary gem that captures the

ambiance with a seating arrangement of logs of

essence of authentic BBQ with a touch of

wood.

personal flair - Low & Slow. This quaint yet vibrant restaurant, founded by Chef Charlton Mendes, is

The Mastermind Behind the Grill

not just a dining spot; it’s a celebration of smoked meat, perfection and culinary passion.

Chef Charlton Mendes, the proprietor of Low & Slow, holds a Bachelor’s degree in Hotel Management. After completing his education, he

A Humble Beginning

worked for several years as chef on cruise-liners Low & Slow started its journey in December 2020

as well as in restaurants in USA and UK. Through

as a humble takeaway joint. With minimal

the course of time, he found his calling in the art

equipment and a heart full of passion, Chef

of BBQ. His passion for smoked meat led him to

Charlton embarked on a mission to pay homage

create Low & Slow, a place where simplicity meets excellence.

dining area at Low&Slow, Goa Velha

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Smoked Half Chicken (SMOKED FOR 4+ HOURS WITH 3 BLENDS OF WOOD)

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FRUTTI DI MARE: A mix of jumbo prawns, baby clams, and mussels, all tossed together with spaghetti in a homemade Bisque & Arrabiata sauce.

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A Cut Above the Rest

What sets Low & Slow apart from other restaurants is its dedication to the art of smoking.

The meticulous processes, from brining to dry rubs, and the perfect match of meat cuts with wood, smoke, and sauces, are what make every dish at the restaurant exceptional. The sauces and rubs are crafted from scratch, ensuring a unique and authentic flavour that lingers on the taste buds.

Looking Ahead

Chef Charlton is not just content with the current

Baby Back Ribs (Smoked for 6+ hours with 2 blends of wood)

success of his restaurant; he's aiming for more.

He is currently engaged in intensive research and development, focusing on packaging that preserves the integrity of his products without

The Low & Slow Experience

compromising on quality. His team is striving to bring the goodness of Low & Slow to shelves,

Low & Slow isn’t just a restaurant; it's a testament to the art of smoking meat. The name itself,

ensuring that the flavours cherished within the restaurant can also be experienced at home.

derived from the technique used, represents the slow, meticulous process applied to every dish.

A Call to Savour

While the cooking might be slow, the service is surprisingly swift, ensuring diners experience the best of both worlds.

In Chef Charlton’s own words, the essence of Low & Slow can only be truly understood by savouring their smoked meat. It's an invitation to

Culinary Delights

all food enthusiasts and connoisseurs - come, dine, and experience the magic firsthand.

The menu at Low & Slow is a curated selection of Chef Charlton's favourites from his 18-year culinary journey. With a 95% emphasis on smoked dishes, the restaurant offers a range of tantalising options.

From brisket and baby back ribs to gourmet burgers and steaks, every dish is a masterpiece.

Not to forget the delectable desserts that round off the meal on a sweet note.

Beyond Food

Low & Slow isn’t just a restaurant; it's a culinary haven where passion meets perfection, and every bite tells a tale of dedication and expertise.

So, for those who appreciate the artistry of BBQ and the allure of smoked delicacies, Low & Slow is not just a choice; it's a mustexperience destination.

So, what are you waiting for? Pick up that phone and reserve your table at Low & Slow, Goa Velha

Low & Slow isn’t just about food; it’s an experience.

While diners indulge in the rich flavours, they are

to experience a glorious feast of authentic smoked dishes.

serenaded by soulful cover songs that create a soothing ambiance. The restaurant also plans to

For reservations, call +91 84829 01647.

introduce more live entertainment options such as fusion instrumental music, quiz nights, and bar takeovers in order to provide a more holistic

Follow Low&Slow on Instagram at: Low & Slow ! Smoked Barbecue (@lowandslowgoa)

experience for patrons.

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The Burger Cartel, made with slow smoked beef patty, bacon, pulled pork , brisket and sausages.

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Chef Charlton working with his meat smoker

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i cake bakes

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

Article by : Team ItsGoa

Images by : NRAI-Goa Chapter

Let’s Get

Footloose!

Jive | Foctrot | Salsa | Cha Cha

Bachata | Viennese Waltz Give us a call on : +91 9850207215

Location : Mapusa | Porvorim | Panjim| Margao | Colva

i cake bakes

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

Article by : Team ItsGoa

Images by : NRAI-Goa Chapter

INTERVIEW

Q&A WITH CHEF Aloysius D'Silva

In a candid interaction with ItsGoa, Chef Aloysius D'Silva, Proprietor, Vida Bela restaurant, Vagator, shares details about his journey as a chef, the various dishes and drinks offered at Vida Bela, the various upcoming events due to be held at his restaurant and lots more.

Article by: Team ItsGoa

Images by: Vida Bela

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Chef Aloysius D’Silva, popularly known as ‘Chef Aloo’, is one of the most well-known chefs in Mumbai. After years of tantalising the taste buds of Mumbaikars with his amazing recipes, Chef Aloo decided to move to Goa in 2022.

Having made Goa his new home, he felt that he had a good opportunity to offer the people of Goa a taste of his culinary magic. And so, in the year 2023, Chef Aloo opened a restaurant called Vida Bela in Vagator. The restaurant, which is located just a few metres away from the shores of the Vagator beach, specialises in barbecue dishes and grilled food.

In a brief interaction with ItsGoa, Chef Aloo shared details about his journey as a chef, the

Chicken Satay at Vida Bela

various dishes and drinks offered at his newly opened restaurant, the various events that will be

3. How has your experience working at

organised at his restaurant and lots more.

celebrated restaurants like Aurus and Sanchos in Mumbai influenced the concept and menu

Excerpts

of ‘Vida Bela’?

1. Tell us about your culinary journey that

As a chef, I am always learning. Working at

started at your grandma’s knees in Bandra’s

award-winning restaurants allowed me to create

Sherly village and led you to the launch of

not just great food but also great connections

‘Vida Bela’ in Goa?

with my guests. My greatest accomplishment was and will always be to exceed the

My love for food was instilled in me as a child at

expectations of the guests.

home. I left home after finishing my education at a catering college to work on cruise ships. This is

4. Tell us more about the concept behind ‘Vida

where I gained firsthand knowledge of many

Bela’ and how it celebrates your gastronomic

international cuisines. After that, I returned to

career and experiences from the remotest

Bombay and worked at several restaurants such

parts of the globe.

as Auris, Sanchos, The Tasty Tangles and Cinnabon Pan India. Later, I established my own

My love for BBQ developed in me from a young

catering company, Ice Apple Hospitality as well

age. My father used to have a lot of barbecues

as the restaurant Villa Vandre in Mumbai.

for our friends and family when I was a kid and they always ended with hand-churned light ice

2. What inspired you to start ‘Vida Bela’ and

cream. My travels to Central and South America

create a pan-global restaurant and bar in Goa?

only fuelled my passion for barbecue and cuisines in general. The seed in me (love for

Goa has emerged as the country’s restaurant

food) turned into a massive tree. The art and

capital. Having formed a great attachment with

science of smoking and cooking over open

Goa over the years, I decided to reside here. And

flames was something I learnt by observing

what better way to share my passion for cooking

roadside stalls, restaurants, and smokehouses

with Goa’s diverse food culture.

and seeing barbecues operate.

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Blackened Arabian Prawns

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5. Can you describe the customised smoking

7. What motivated you to offer plenty of

and grilling pit used for the BBQ meats at

vegetarian, non-vegetarian and vegan options

‘Vida Bela’? What makes it unique?

on the menu of ‘Vida Bela’?

So, Betty, my barbecue pit, is my baby. She was

Vegetarian communities predominate in India.

made from scratch. There’s a lot of physics that has gone into making Betty. Her clever construction, including strategically placed fireboxes and optimised heat and smoke

The variety of vegetables and fruits available, both seasonal and year-round, is extensive and I personally just wish to share my passion for good comfort food with everyone.

channels, reflects the art and science of pitmaster expertise. As the pit-master, I control the smoke and heat to ensure the meat is perfectly cooked. So, at the end of the day, the most important thing is when you cut into that pork

8. Tell us more about the location of ‘Vida Bela’ at the vibrant Albuquerque Vaddo along the Vagator Beach Road. How does the location add to the overall dining experience?

chop or cut into that smoked chicken, the bite This location has become a popular destination has to take you back to your childhood.

for travellers, drawing people from all over the world who are attracted by the area’s colourful What makes it unique is the distinct process I follow. For instance, take my roasted tomato salsa: every ingredient, from the meat to the vegetables, undergoes a smoking procedure. I start by placing all the components on an olive

ambience and beautiful seaside views. Plus the influx of tourists adds to the restaurant’s appeal, creating a diverse and lively atmosphere that perfectly complements the restaurant’s diverse menu offerings.

oil-rubbed tray—garlic, chilli, a variety of peppers, onions and tomatoes. These elements are then smoked together for about six hours.

Once ready, they’re blended to create a

9. How do the cocktails and extensive range of spirits at ‘Vida Bela’ capture the essence of Goa? Can you highlight some unique

flavourful salsa.

beverages on the menu?

As for the meats, I approach them with equal

What I believe truly sets us apart is the dynamic

care. Ribs are given a slow, five-hour cooking

nature of our offerings – our beverage menu

time, while pork chops are delicately cooked for

evolves with the seasons. This allows us to take

about four hours at a very low temperature.

advantage of nature’s bounty at its peak, offering

What truly enriches the meat’s character is the

our guests a constantly changing array of

use of mango wood for smoking. This choice of

flavours that perfectly complement the time of

wood infuses the meat with a distinctive

year. As the seasons transition, so does our

essence.

menu, ensuring that each visit to ‘Vida Bela’ is unique and refreshing.

6. With a diverse menu that includes Mediterranean, Asian, and British pub-grub, BBQs inspired by Latin American flavours and Goan fusion delicacies, how do you maintain a balance between different cuisines?

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A d v e r t i s e

Balance isn’t a factor here. My approach is

With Us

simple: I serve what I personally love to eat. It’s For more details Contact :

about sharing my heartfelt culinary preferences,

+91 9370502124 / +91 9209005127

crafted with love.

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Pomegranate and cucumber mojito

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10. Could you share some memorable

12. What are your future plans for ‘Vida Bela’

customer feedback or experiences since the

and your other culinary ventures? Any

launch of ‘Vida Bela’? How has the response

upcoming events or initiatives at ‘Vida Bela’

been from the community in Goa and beyond?

you’d like to share with your customers and fans?

The response has been overwhelming honestly.

The love and support we receive from everyone is truly amazing and that is exactly what drives us to do better. Here is some of the feedback that our happy customers have shared:

We are getting to know the people and their customs. We plan to do food festivals that are based on cuisine, seasonal ingredients and festive occasions. We plan to introduce a delightful array of flavours to our menu every

“We’ve known Chef Aloo for quite some time and his enthusiasm for cooking is unlike anything we’ve seen in a long time. His food is comforting and it satiates you. Some of our favourites are kheema

three months. My goal is to capture the essence of each season by featuring the freshest local ingredients while maintaining top-notch quality.

pao, Hunter’s Chicken and his barbecue chicken is to die for. We highly recommend all our friends I also have some exciting events in mind. On and family to visit Vida Bela and try out his food” – Saturdays, for Spanish Paella, I’m planning to Ruchi and Ranjit.

set up a massive wok right in the heart of the

“My experience at Vagator’s current hotspot, Vida Bela, was amazing. It was my first ever visit to this restaurant and it was truly a great experience. My family and I decided to dine out at a nice restaurant over the weekend and we came across Vida Bela online and decided to give it a try.

dining area. This way, our guests can truly immerse themselves in the experience of crafting this beloved dish live and enjoy it alongside tapas and of course, a choice of wine or sangria. It’s not just about the food; it’s about the whole atmosphere.

Stepping into this restaurant felt like stepping into a beach shack with Goan vibes. The food is amazing and so are the drinks.” – Aaron.

I’m also really enthusiastic about bringing something unique to the table – quite literally.

I’ve been pondering the idea of hosting Parsi

11. Besides ‘Vida Bela’, you have also founded

food festivals during the weekends. It’s a

‘Villa Vandre’ and run an acclaimed boutique

chance for both Goans and tourists to discover

catering service, Ice Apple Food Services in

the intricate flavours of this lesser-known

Mumbai. How do these ventures differ from

cuisine. By sharing the stories behind these

each other, and what drives your passion for

dishes and letting everyone savour their

culinary entrepreneurship?

richness, I hope to create a deeper connection between our guests and the culinary heritage

At Villa Vandre, the food reflects Bandra’s

we’re showcasing.

essence with local and international influences. It showcases a mix of local favourites like East Indian, Parsi, Koli and Irani cafe dishes.

Meanwhile, Vida Bela’s menu is a result of my

To get a taste of the amazing dishes and drinks on the menu at Vida Bela, make your reservations now at 9892352494.

travels worldwide, bringing together flavours and dishes from various corners of the globe. It’s like a passport to different cuisines right on your plate.

Follow Vida Bela on Instagram at @vidabelagoa

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food catering

HomeChef by SG Eateries Founded during the pandemic by Gargi Sagarkar, ‘HomeChef by SG Eateries’ is a cloud kitchen that offers food catering services for all kinds of occasions and events.

Article by: Steve Antao

Images by: HomeChef by SG Eateries

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In a world where entrepreneurship is often associated with cut-throat competition and relentless pursuit of profits, there are individuals who stand out as beacons of hope and inspiration. Gargi Kunal Sagarkar, the founder of HomeChef by SG Eateries, is one such remarkable individual whose journey is nothing short of extraordinary. Her story is a testament to the indomitable human spirit, the power of passion, and the ability to transform adversity into an opportunity for growth.

A Journey of Resilience

Gargi's journey as a home chef and entrepreneur began under the most challenging circumstances. In 2020, when the world was grappling with the COVID-19 pandemic, Gargi was battling breast cancer. Her life took an unexpected turn as she found herself in the midst of chemotherapy while the world was in lockdown. It was during this challenging period that Gargi's Entrepreneurial Spirit Shone Brightly.

With a deep understanding of the pain and emotional trauma experienced by COVID-19 patients, Gargi decided to put her passion for cooking to good use. She started preparing healthy and delicious meals for COVID-positive patients. This act of kindness was not only a lifeline for those in need but also a source of motivation and strength for Gargi herself.

Live chaat counter curated by Gargi Sagarkar for an award function

Gargi with the award she was felicitated with by BNI for the service she had rendered to Covid patients during the pandemic Her Pillars of Support

Gargi's journey is not just about culinary success but also about inspiration and motivation. Her story has the power to inspire others to persevere through adversity, follow their passions, and transform their challenges into opportunities for personal growth. Her mentor, Dr. Aparna Palyekar, and her husband, Kunal, played pivotal roles in helping her overcome depression and regain her strength.

Recognition and Awards

Gargi's incredible journey has not gone unnoticed.

She has received several awards and accolades for her resilience and entrepreneurial spirit. Her involvement with the Women Entrepreneurs Business Network (WEBN) showcases her dedication to empowering fellow entrepreneurs.

She has been honoured as the "RESILIENT ENTREPRENEUR" at the Entrepreneurs Pageant and Green Fashion Runway by SkillEtz Foundation, further highlighting her influence within the entrepreneurial community.

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Catering Done by Gargi for a Function One of HomeChef by SG Eateries' standout features is its BBQ expertise. Live BBQ counters, set up at preferred locations, create mouthwatering dishes that elevate any gathering, be it a corporate event, teambuilding activity, or celebration.

Looking Ahead

A Family's Unwavering Support

As Gargi's enterprise continues to grow, she envisions reaching out to more corporates, resorts, and wedding planners. Her commitment to providing quality, homemade meals and snacks to busy professionals remains unwavering, making her a trusted name in the corporate food industry.

Gargi's journey wouldn't have been possible without the unwavering support of her family, especially her husband, Kunal Sagarkar.

Gargi's battle with cancer, coupled with the challenges of running a food enterprise, tested her family's strength and unity. But the family's love and support served as a source of hope and resilience, pushing Gargi to keep moving forward.

Gargi Sagarkar's journey from a cancer survivor to a successful entrepreneur is a story of resilience, passion, and the power of family support. Her enterprise ‘HomeChef by SG Eateries’ is not just a food enterprise but a beacon of hope and inspiration for all those who dare to dream and overcome life's challenges. Gargi's message is clear: “Believe in yourself, take small steps, and embrace the challenges that come your way. Your journey, like hers, can inspire the world”.

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Live kulhad chai counter set up by ‘HomeChef by SG Eateries' for An event

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Emerging Category award won by Gargi at GoWomania awards 2023

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Tender coconut with customized Logo print for a Tata Corporate event

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recipe

Meethe Pulao

Taraknath Haldar, Halwai Chef at Taj Exotica Resort & Spa, Goa, shares his recipe to prepare Meethe Pulao, a speciality dish during Navratri.

Recipe by: Chef Taraknath Haldar Images by: Taj Exotica Resort & Spa, Goa

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Taraknath Haldar, Halwai Chef at Taj Exotica

The nostalgic flavour of Meethe Pulao invokes a

Resort & Spa, Goa, hailing from the quaint

sense of festivity and brings to mind the fond

village of Dewanganj in West Bengal holds a

memories of the past. As a child, nothing could

special place for the festival of Navaratri in his

match the immense happiness of having something

cherished memories. He quotes “Navratri isn’t

sweet. He recalls how during the festivities of

just a festival for me, it’s a nostalgia that

Navratri, due to dietary restrictions, his mother would

connects my emotions down the memory lane

never miss out on cooking this delicate rice

of my past. The dhak beats, fragrance of shiuli,

preparation. As the aroma of the spices engulfed the

uproar of fun and frolic, traditional delicacies,

house, Chef Haldar along his family would

twinkling of streets and the igniting fires of

commence the religious ceremonies. Meethe Pulao

aarati start raging, the Pujo.”

was distributed as Prasad during this festive season.

Serving – 3 Portions

INGREDIENTS :

Basmati Rice : 200 gm

Sugar : 80 gm

Water : 400 ml

Ghee : 4 tbsp

Clove : 3-4 nos.

Cinnamon : 1 inch

Cardamom : 5-6 nos.

Black cardamom : 2 nos.

Bayleaf : 2 nos.

Cashew-nuts : 50 gm

Raisins : 20 gm

Saffron : few strands

Coconut (slices) : 4 nos. (for garnish)

A pinch of Turmeric

METHOD :

Wash and soak the rice for an hour.

Drain and keep aside.

Heat ghee in a saucepan and fry cashew nuts

Meethe Pulao

and raisins for a minute Remove and keep aside.

In the same saucepan, add the remaining ghee, whole spices and turmeric Sauté till fragrant.

Add water and saffron.

Once the water boils, add rice.

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Reduce the flame and cook until 75 % done.

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Add sugar and mix well.

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Cover and simmer on low flame.

Garnish with cashew nuts and raisins

For more details Contact :

+91 9370502124 / +91 9209005127

Serve hot.

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recipe

Mushroom Chilli Toast with Dill leaves

Certified nutritionist Greta Fernandes shares her recipe to prepare a Mushroom Chilli Toast garnished with Dill leaves Recipe by: Greta Fernandes Images by: FreePik

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This creamy Mushroom Chilli toast is an anytime savoury snack. Both the creaminess of cheese and mushrooms combined with the sprinkle of dill leaves impart a uniquely fresh flavour to every bite of this hearty toast.

Quick to make and yum to eat.

Ingredients

8-10 slices of bread (use whole wheat or multigrain bread) 200 gm mushroom, choppe 1 onion, finely choppe 1 capsicum, finely choppe 5 garlic cloves, finely choppe 3 tbsp fresh crea 1 tsp red chilli flake 2 tsp dill leave

Mushrooms (Image: Freepik)

½ tsp sal 2 tsp olive oi 2 tbsp cheddar cheese (grated 2 tbsp parmesan cheese (grated)

Method

In a pan, heat olive oil and sauté the chopped garlic and red chilli flakes till slightly brown Add finely chopped onions and sauté till transparent Then add chopped mushrooms and capsicum and toss for a couple of minutes Add the salt to the pan and mix well There should be no moisture in the mixture Now turn off the heat and add fresh cream to the mixture

Toast (Image: Freepik)

Toast slices of bread on a pan with a little oil Lay the toasted bread on a tray Layer the filling on top of the toasted bread Grate both, the cheddar and the parmesan cheese over the filling and bake it in a pre-heated oven for

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2-3 minutes (on grill) till the cheese melts

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Drizzle the bread with a little olive oil

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Garnish freshly chopped dill leaves on top of the toast

For more details Contact :

+91 9370502124 / +91 9209005127

Serve hot with a cup of tea or as a party snack or as an appetiser!

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I t s G o a’ s E - M a g a z i n e s

A d v e r t i s e

With Us For more details Contact :

+91 9370502124 / +91 9209005127