Eat & Stay Goa - August 2022 Issue

Eat & Stay Goa

goan culinary club

QMIN, panjim

This culinary platform by IHCL is the latest addition to the evolving food scene in Patto.

azaya beach resort appoints new gm

Mr. Vishal Khosla, the new GM, is a seasoned hospitality professional .

adelaide bar & restaurant

This one-of-a-kind restaurant specialises in authentic Goan fare

CAR

An

cuebEBar restaurant

A restaurant focusing on smoked meats and other forms of firecooked food

Photo: Members of the Goan Culinary Club at one of their monthly club meetings

Editorial

Hi Friends,

Welcome to the August edition of our magazine ‘Eat&Stay Goa’.

This month is highly significant as we have two important events happening this month.

Firstly, on the 15th of this month, we celebrate 75 years of India's independence. This year’s celebrations have been dubbed as ‘Azaadi ka Amrit Mahotsav’ by the Government of India. Over the past 75 years, we, as Indians, have come a long way and have achieved incredible feats in various fields such as science, business, sports, arts and lots more. Today, India is one of the most powerful emerging economies in the world. Recently, our Indian sportspersons made the country proud by bagging medals in various disciplines at the Commonwealth Games 2022 in Birmingham, England.

The other significant day for us Goans is World Goa Day, which will be celebrated on the 20th of August by Goans all over the world. World Goa Day was founded in commemoration of Goa’s official language - Konkani being included in the 8th Schedule of the Indian Constitution and recognised as one of the official languages

of India by the Indian Parliament on the 20th of August 1992. Goans around the world celebrate this day through various cultural events and programmes showcasing Goan culture, food, music, costumes and above all its languageKonkani. It is a day intended to celebrate Goan identity and ‘Goenkarponn.’ This wonderful initiative, which was first conceptualised in the year 2000, has spread across the world, thanks to the efforts of organisations like Goa Sudharop, the initiators, and individuals like Renee Barretto and Marius Fernandes, who have left no stone unturned in popularising this event all across the globe.

The month of August brings with it significant weather changes affecting health in general. To ward off this ‘evil,’ on the 1st of August, Goans traditionally begin the day by ingesting a combination of Palm Jaggery and grated Coconut (known for their curative and immunity boosting properties) hoping that the month will bring good health all around. This combination of jaggery and coconut are consumed in various ways throughout the month, especially on the 15th, when Catholics celebrate the feast of the Ascension of the Blessed Virgin Mary into Heaven by making Patoleos, a flavourful steamed rice pancake, folded in turmeric leaves with a stuffing of Goan black palm jaggery and freshly grated coconut.

Two book releases this month bring Goa on the global map. One by Clarice Vaz, noted syringe artist and social figure in Saligao, called ‘Romalina : Goodbye Africa, Adeus Portugal, Namaste Goa!’ and the other titled ‘Fonseca’ about yesteryear Goan artist Angelo Da Fonseca (1902 - 1967), by Jesuit priest Delio Mendonca. Both worth a read. Goa is celebrating the artist's 120th birth anniversary this year.

I hope you enjoy reading this month’s issue of our magazine. Dont forget to share your feedback on mail@itsgoa.com

Cheers!

Jessyl Fernandez - Editor

01 Qmin Restaurant

02 Cuebebar Restaurant

03 Yellow Van Cakery

04 Goan Culinary Club

05 Adelaide Bar & Restaurant

06 The Dream Cream Co.

07 Carnivore’s Shawarma

08 Azaya Beach Resort appoints new GM

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 sought-after resource for visitors to Goa from countries like Norway, Germany, UK, USA, UAE, etc. The Covid Pandemic in 2020 brought everything to a standstill and printing of the magazine was put on hold. Now that life is almost back to normal in Goa, and to maintain the covid norms, we have decided to launch our very own ItsGoa magazine online.

A little about our Magazine

Think of Goa! Think ItsGoa! Our magazine is known for its business listings of basically anything and everything found in Goa. We also produce uniquely written articles in regard to Goa. Some of these folk tales you quite literally will not find anywhere else on the net. These rich in content stories are passed down from generation to generation in the villages of golden Goa. We also provide up-to-date news and information on travel, food, and events that are taking place in this beautiful State of Goa. The content on ItsGoa is written by people who are passionate about calling this tiny state their home. Our writers come from all walks of life, and through our social media handles on Facebook or Instagram, we’re able to showcase Goa through many different lenses.

The ItsGoa magazine is a single point of reference for news, lifestyle, and culture in Goa.

Website: www.itsgoa.com I Instagram: @_itsgoa I Facebook: Itsgoa

DINING DESTINATIONS

EAT, WORK,CHILL, REPEAT AT QMIN!

Qmin, a culinary platform by IHCL is now open at Ginger Goa, Panaji. It is the newest addition to the evolving food scene in the Patto area.

Article by: Jessyl Fernandez

Images by: IHCL, Goa

Patto has an all-new dining destination. The business hub of the capital city is no more limited to work only, but rather you can now hang out with your family and friends or work in style with QMIN.

Qmin, a culinary platform by IHCL is now open at Ginger Goa, Panaji and is a very recent addition to the evolving food scene in Patto.

The moment you enter, the chic, the vibrant and quirky ambience is sure to catch your attention. With multiple seating options, the place literally calls out to you. It exudes chilled-out vibes and offers you a comfortable and relaxed environment. From large tables to covered intimate spaces, swing seating to family tables, comfortable couches to single seaters, there is seating for almost every mood and group type.

An extension of the re-imagined Ginger brand’s lean luxe design and service philosophy of offering a vibrant, contemporary and a seamless hospitality experience, the all-new Qmin combines comfort, convenience and chill to offer guests a multi-sensory dining experience.

View of the restaurant’s interiors

The space is equipped with ample charging points and seamless Wi-Fi connectivity, making it an ideal place for your business meetings or a coworking space to let your creative juices flow.

And not to forget, it’s so beautifully designed and decorated that every corner is worthy of making it to your Instagram feed, I am sure you will end up taking tons of pictures like I did.

Now coming to food, the menu at Qmin offers a perfect mix of quick, easy and comfortable dishes as well as some authentic sit-down meals. You can also grab some beers and their binge baskets that make for an ideal indulgence while catching up with friends or watching a match on their big screen. The nachos basket for instance was just perfect. It came with a beer and nachos, served with 2 dips. Both the cheesy dip and salsa were amazing and their homemade salsa was such a refreshing change from those bottled salsa dips you get everywhere else. This salsa had fine pieces of onions, tomatoes and green chillies with

an amazingly spicy and tangy dressing. It wasn’t anything like the previous ones I’ve tried and rather reminded me of a very good kachumbar salad if at all I have to compare. But trust me, one bite of this with the crisp nacho, and you cannot stop. I was literally licking it off to the last bite.

The next pick from the menu that I can go back for more repeatedly, was the tawa pomfret. It was a sure-shot winner and the best dish of the day. A full pomfret, marinated with a flavourful masala and cooked to perfection, this definitely is a musttry and you shouldn’t miss it at any cost.

If you are looking for a quick bite and want to grab something on the go, Qmin's new 'On the Run' counter is your best bet. On-the-go snacks include veg and non-veg kathi rolls, dahi bhalle, pizza, chole kulchey, dum biryani and other packaged snacks like cookies, chocolates, energy bars, biryani cups, beverages, etc. When in a real hurry or running late, these quick serving items can be right on your table in under 5 minutes. You can even parcel them and relish them on the go. The chef ensures that the quality is not compromised and the food is always fresh. It is undeniably delicious till the last morsel.

Website: www.itsgoa.com I Instagram: @_itsgoa I Facebook: Itsgoa

For the mains, I settled for Prawns Balchao, a local makes for an interesting combination of flavours. It helps to preserve it for many days and is savoured on rainy days when fresh fish is usually not available. However, when eaten hot and fresh with a soft poi, it’s a match made in heaven. The preparation at Qmin was on point and I totally loved it.

Up next we tried the chole kulchey. Chole kulchey is a typical North Indian street food that has now found love globally. Kulcha is a soft bread that is served with a thick curry-based chana dish, transported me right back to the streets of Old Delhi. The chana preparation was just right and mildly spiced, the kulchas had a bread-like texture and the taste complemented the chanas well. Sitdown meals at Qmin also include the Goan fish curry with rice, dhaba paneer and butter chicken with naan, dal tadka and more. Whether you want something quick and fast or you are there to spend some leisure time with family or friends, Qmin has something for everyone.

Qmin makes for the perfect hangout and party spot thanks to its high-energy music, quirky décor, outdoor patio and large screen to watch matches with friends.

I know for sure that the next time, I am in the mood to work alone or catch up with friends, Qmin is going to be my place. I loved the overall concept of the restaurant in terms of its décor and

food alike. From being a comfort food joint to a QSR, from a cool place to chill with friends, to have business meetings or working on your own, Qmin has a lot to offer under one roof.

With IHCL’s signature hospitality, Qmin brings to you a repertoire of culinary experiences. This much-needed youthful appeal is here to stay. So,

Nachos served with beer

Goan Fish Curry Rice

Tawa Pomfret

BBQ RESTAURANTS

cuebebar restaurant

This restaurant located in the Assagao-Vagator border area focusses on American-inspired smoked meats and other forms of fire-cooked food.

Article by: Cassandra Carvalho

Images by: Cuebebar Restaurant

Cuebebar is a restaurant focusing on Americaninspired smoked meats and other forms of firecooked food. It is a very casual, easy-going space to have a good time and enjoy the delicious styles of meat.

A play on the word barbecue, Cuebebar is located in the Assagao-Vagator border area. They started operations in January 2018. If you are looking for a great steak or some good ol’ barbecue, they’ve got you covered.

The restaurant is the brainchild of Bunty Pandya, Chef Arjun Sikdar and Jatin Singh - family before friends, for more than 20 years. Chef Arjun, who has trained in Dallas, Texas, believes in practical learning, and has been an integral part of the smoker building and menu-designing aspects of the restaurant. Bunty is a trained chef, having worked in the best restaurants in Australia. Jatin Singh is into real estate and is also an investor in the F&B sector.

The core integral part of the menu at Cuebebar consists of smoked meats and large sharing platters for groups to try. There is an influence of certain Mexican and Asian cuisine in the approach to their food. Tender fall-of-the-bone, pork ribs, and tender brisket are their bestsellers.

Their cocktails are also much like their food, thought of and made from scratch. Their prized possession is their Smoked Bloody Mary made with in-house smoked tomatoes and slow fermented hot sauce.

Some of the dishes and drinks the restaurant is known for include the 15-Hour-Smoked Brisket, Pork Ribs, Pulled Pork Shoulder, Smoked Pork Super Burgers, Steaks and Mac and 5 Cheese, Tap Beer, House-made signature cocktails like the Smokey Bloody Mary, Cuebebargarita, and the Pomegrenade.

Due to the BBQ concept being fairly new in India, the initial response to Cuebebar restaurant was rather disappointing, But the owners were on a mission to educate and teach people about BBQ and grilled food. They are amongst the few restaurants in India that started this BBQ revolution that has spread across the country .

Chef Arjun Sikdar

Jatin Singh

Bunty Pandya

Cuebebar Restaurant faces major challenges in terms of poor quality of meat and inconsistent supply of local produce. They believe in using local produce and local wood and making it work.

They are planning to expand and grow and help the community grow as a whole. It's all for the love of barbecue and cooking meat on fire. They have also planned a major all-India barbecue festival, unlike any India has ever seen, in Goa, which will hopefully take place in the month of January.

They are always lending a helping hand to anyone who would like information on how to smoke meat, and how to build a smoker and they’re also into barbecue consultation. Their mantra is to learn how to respect nature and ‘meat’ and make do with what you have, make it the best. P.S - They love interns.

For more information on Cuebebar Restaurant, follow them on their social media pages.

Facebook: www.facebook.com/cuebebargoa

Instagram: www.instagram.com/cuebebargoa

Smoke-pulled Pork Burger

Smoked Pork Ribs

Smoked Meat Platter

Rediscover

Yellow Van Cakery is a home-based confectionery that offers high-quality cakes and pastries that people from all walks of life can appreciate and enjoy. It was established 6 years ago by Mrs Grace Benavidez, a Filipino national, married to a Goan and based in Macazana.

Located at Grace’s residence in Macazana, Yellow Van Cakery offers cookies, muffins and decorated cakes. Although all the products offered by Grace are very popular, cookies and butter cream palette knife-painted cakes are client favourites.

Grace is a graduate in Accountancy, However, her colourful career was not peppered with numbers and figures as she chose to became a photographer on a Disney Cruiseliner for a decade. The art and flavour she produces are a product of a lifetime of experience, trial and error, and a passion for good flavour.

When Grace was ten years old, her sister had a home baking business catering to family and friends in the locality. Grace would always help her sister with the clean-up and basic baking process. It not only fostered a deep sisterly bonding, but also provided Grace with a lot of practice in baking. This developed her interest in baking and designing cakes.

A fan of good food, Grace never stopped trying to make flavour and artistry work. What interests her the most about baking is the endless possibilities it offers. Imagination is the only limit when it comes to the designs and creating surprising flavours. Her two sons inspired her to start baking and her very supportive husband guides her with the cake designs, helps her in developing and experimenting with new flavours, and does all the running about. Dr Linoshka D'Silva has also been a great source of moral support to Grace in running her venture.

Grace is very thankful for the client base she has developed over the years. Their patronage keeps her going and inspired every day. As a baker with a lot of clients, some of the challenges she has encountered, though minimal, were valid. There are clients who want the impossible, in terms of value.

Zesty orange cake made with fresh oranges

Pastel colors floral buttercream painted cake

Grace finds it very challenging to explain the value of the work she does and the prices she charges when clients only see it as eggs and flour. There are some clients that want their orders rushed because they forgot to book ahead, but beautiful and delicious cakes take time.. Grace values quality over money in every instance, and these are things that make her products more appreciated over time. She hopes to continue creating unique flavours of cakes..

All the products at Yellow Van Cakery can be customised to clients' whims and fancies. With the threat of the pandemic still looming, they still take orders exclusively online. As of now, they don't offer home delivery but they do have a pick-up spot in Gogol, Margao at Chau Marya Canteen located at Ferreira Garden Building.

People interested in placing an order for cakes and other pastries with Yellow Van Cakery may contact them through WhatsApp on 7798990276.

Follow Yellow Van Cakery on:

Facebook: www.facebook.com/yellowvancakery Instagram: www.instagram.com/yellowvancakery

Grace with her son A

Where there is food and passion, there is love. Add Goa to the mix, and you have a bunch of passionate professional food lovers called the Goan Culinary Club.

Started in 2012 by co-founders Odette & Joe Mascarenhas and Rene & Maria Barreto, the Goan Culinary Club has grown leaps and bounds over the years. The purpose of forming the club was simple – Unite like-minded professionals in the hospitality industry to take Goa and Goan food to the world, and elevate the standard of the food industry in Goa. Over the years, in order to meet the increasing demand for projecting quality cuisine to tourists visiting the state, the club has evolved to involve professionals catering to other popular cuisines as well.

With humble beginnings, the Club started meeting at members’ establishments once a month. These monthly meetings always had one thing in common.-Great camaraderie, passionate discussions, an exchange of knowledge and Oh did I mention?... Great food!

The variations in Goan cuisine The Hindu Goan preparations, the Christian Goan Food, the Goan Portuguese preparations and Goan Saraswat food were discussed and hashed out in detail with tastings of each thrown into every meeting. Competitions conducted during meetings to gauge the best Chicken Cafreal, Fish Curry and the best Xacutti/Shagoti received a tremendous response with each proud chef bringing in his or her version, with an eye on authenticity and the prize. Various aspects of Goan cuisine were discussed from the numerous types of chillies available along the length and breadth of Goa and their contribution to the variety in flavours of dishes like Fish Kodi ,Fish Hooman , Chicken Xacutti and Chicken Shagoti, to the unique and distinctive breads made by the local ‘Poder’.

Local women were invited to share recipes and tastings of dishes passed down over generations. In turn, member hotels were encouraged to use local ingredients from local farmers, serve Goan food and Goan breads on their regular buffets to educate tourists on the rich and vibrant culinary heritage of Goa.

The focus of the club has always been spreading knowledge, education and awareness. Prior to the pandemic, in order to inculcate love for our Goan cuisine, members visited schools and colleges to give talks and demos on Goan Food. To connect and involve the local community, the Goan Culinary Club has a couple of annual events that have over the years drawn a great response.

The Goenchem Fest is a true celebration of everything Goan. Members set up stalls with traditionally Goan and Goan-inspired food. This year, hosted at the Hilton Goa Resort, Saipem, the festival boasted Goan-inspired dishes like Prawn Balchao Sushi, Goan rice aranchini with Goan curry dip, and Cafreal Shawarma along with the local traditionals like Vohn , Empanadas and Caju Bea (seed) curry. Local musicians performing foot tapping music knitted the whole evening together.

The Goan Chefs Conclave organised by the Goan Culinary Club draws Chef’s, F & B Managers and General Managers from across the state and provides a platform for knowledge sharing and peer interaction and gives them an opportunity to learn from the best in the industry.

In the words of Zig Ziglar - “You don’t have to be great to start, but you have to start to be great! ” The Goan Culinary Club organises the annual Chef Masci’s award and provides a rolling trophy for the

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(From left to right) Odette Mascarenhas, Joe Mascarenhas, Maria Barretto and Rene Barretto, the founders of the Goan Culinary Club

dishes worthy of any starred hotel chef.

The pandemic had a profound effect on the activities of the club. Despite the huge losses to the hospitality industry over the last year, the club has focussed on giving back to the underprivileged and marginalised sections of society. From providing food for patients at the height of the second wave of the pandemic at the Goa Medical College (GMC), and a Christmas party for children with AIDS, to regularly providing milk powder for abandoned babies, members have opened up their hearts, their purses and their talents without hesitation. The club has decided henceforth, to continue this spirit of giving by donating a percentage of their proceeds to a charitable cause close to their hearts for every event that they do.

From traditionally being referred to derogatorily as bawarchee, the Goan Culinary Club has put the chef right out, front, and centre, where he or she belongs. The road is long but the journey has begun.

Follow the Goan Culinary Club on Facebook at: www.facebook.com/goanculinaryclub

Appraising school students about traditional Goan dishes

Dr. Mimi Ribeiro (left) doing a demo on Luso cooking with club president Odette Mascarenhas ight)

Traditional Goan fare on display at the ‘Goenchem Fest 2022’ conducted by the club at Hilton Resort Goa

CASUAL DINING

adelaide bar & restaurant

Surrounded by greens all around, this one of a kind restaurant serves dishes from various cuisines as well as authentic homemade Goan dishes

Article by: Cassandra Carvalho

Images: Adelaide Restaurant

Website: www.itsgoa.com I Instagram: @_itsgoa I Facebook: Itsgoa

Adelaide, a tropical-based theme restaurant surrounded by greens all around, serves dishes from various cuisines as well as authentic homemade Goan dishes and some innovative cocktails. It is located at Calangute since October 2021. Adelaide initially opened up in the year 2013, as a small restaurant in Candolim and soon grew into a full-fledged restaurant that came to be loved by many international tourists. After being shut for 2 years due to the pandemic, Adelaide Bar and Restaurant moved away from the hustle and bustle of Candolim and changed its theme from rustic to tropical at Calangute.

The restaurant is run by a couple named Sandra and Krish. Both of them are well-qualified professionals who have the knowledge, experience, and skills required for operating the business. Sandra holds a Bachelor’s degree in Arts, while Krish has done his HSC. Prior to starting Adelaide, Sandra used to help out at her father’s restaurant while Krish used to work as a manager elsewhere.

It all started when Sandra’s mother realized that Sandra has great cooking skills and suggested to her the idea of starting her own business. Sandra initially took no interest in the idea. However, she later realized that as time passes, the authenticity of Goan food would also fade away. Hence, to keep it alive, after a short discussion with Krish, she planned on taking a step towards starting a restaurant. Sandra named the restaurant ‘ADELAIDE’, after her mother as a tribute to her.

Adelaide Restaurant is noted in Calangute for dishes like their pork belly and melt-in-the-mouth lamb chops. Talking about Goan dishes, Sandra prepares all of the Goan masalas at home on a motorized grinding rock, which is used by the chefs for preparation of various dishes. The response to the restaurant has been spectacular, with many customers appreciating the food for its Goan authenticity.

Customers fancy the special kingfish thali, pork belly, and crispy prawns while the most popular drinks among customers at the restaurant include mocktails like 'Miss Scarlet’, ‘Bahama Mama’, and ‘Pink Panther.’

Mocktails (Miss Scarlet, Pink Panther, Citrus Blue)

Goan Kingfish Thali

Adelaide has different events scheduled for eveey week, such as karaoke night twice a week by different hosts, live music, live bands, and projection of live matches on a big screen every night. Adelaide also hosts private parties and events on festive occasions.

Like every business, Adelaide has grown slowly and steadily. People were always amazed at the local dishes that they served. As time passed, Adelaide introduced new dishes and captured the essence of various cuisines. They have become noted for lip-smacking continental dishes, like the pork belly which attracted customers, not just from different parts of Goa, but international tourists as well.

The pandemic wounded many businesses, especially in the hospitality industry. Like any other restaurant, Adelaide too is going through a tough time drawing its customers to its new location. They have high hopes for the upcoming tourist season. Their future plans include expanding their business at different locations and introducing new and creative dishes. Sandra and Krish advise that if anyone comes across an idea, try building upon it. Do not let the negatives get you down and know whom to share your business ideas with, as not everyone thinks alike.

Photograph:Syed Hussaini

Krish and Sandra, owners of Adelaide Restaurant

Dining area at the restaurant

Austin Fernandes is the founder of The Dream Cream Co., a fairly new enterprise that commenced operations in the year 2020. The enterprise prepares ice-creams in different flavours using natural ingredients.

In a brief conversation with ItsGoa, Austin shared details about The Dream Cream Co., the various flavours of ice cream it offers, the challenges he faces like running his enterprise, and lots more….

Excerpts

Give us a brief overview of The Dream Cream Co.

The Dream Cream Co. started in 2020 when I had the time and the opportunity to source ingredients locally and focus on building a gourmet icecream business. Making ice cream is my passion. The Dream Cream Co. started and continues to function out of my home kitchen in Porvorim. We deliver to almost all parts of North Goa.

Tell us a bit about yourself.

For as long as I can remember, I have been passionate about food; desserts in particular. Relishing something sweet at the end of a meal is a fixed part of my diet.

While I have been working in the hospitality industry for over a decade, it was this love for all things sweet that led me to experiment with ice cream. After trying out popular flavours like chocolate, strawberry and mango, I started combining different flavours and accompaniments that I thought would go together. I must have spent over a month and churned about a 100 batches to develop a recipe that gave me the perfect texture.

What prompted you to start this venture? What was the idea that you had in mind while starting

The Dream Cream Co?

It all began when I watched an episode of MasterChef Australia that featured my favourite chef - Chef Heston Blumenthal. Other than his scientific approach to cooking, I am amazed by his wacky and out-of-this-world style of food pairing. He designed a challenge where contestants were required to create a complex dessert with ice cream as one of its main components, and I was

inspired enough to try my own spin at it. I bought an ice cream churner from the USA and started experimenting with trying to get a perfect balance of flavours using only natural ingredients.

Over the past 7 years, I have prepared tubs of freshly churned ice cream for friends and family. At that time, the flavours I tried included Strawberry, Raspberry, Blueberry, Kiwi, Guava, Chili and Tamarind and they were all a hit! I realized that Goa has people wanting to try out more complex ice cream flavours. I felt that Goa needed a local ice cream business which could provide ice creams with authentic taste and no artificial flavours, colours and preservatives.

Do you have a retail outlet or is it a deliveryonly ice cream business? Are your products sold in supermarkets in Goa?

We are currently not into retail selling of our products. Our ice creams are only made to order.

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Austin Fernandes, Proprietor, The Dream Cream Co.

What are a few things offered by The Dream Cream Co. that makes it stand out from other competitors in the same business segment?

All the ice creams made by The Dream Cream Co. are churned in small batches with no artificial flavours, no added preservatives and no added colour. They contain only natural ingredients. I also offer sugar-free options, so that even those who suffer from illnesses like diabetes and high blood sugar can enjoy my ice creams.

Give us details about the various types of ice creams offered by The Dream Cream Co. We have a variety of flavours right from fruits to the classics and the boozy range.

Could you name a few ice cream flavours offered by The Dream Cream Co. which are very popular with customers?

Our best sellers include Soulful Serradura, Blueberry Crumble, High 5 Berry, Custard Apple (seasonal), Hazel Nutella, and Bailey’s.

What was the response from the public like when your enterprise just started off? The response has been encouraging and humbling. It has made me believe that I have something which a lot of people will love.

caterers etc.)

Right now, we cater to customers directly. We are in talks with a few restaurants to include our ice creams as part of their regular menus.

What are the major challenges that you face while running this business?

The supply chain and availability of ingredients can be challenging at times. But the advantage we have is our ever-evolving menu and my focus is on seasonal and natural flavours.

What are your future plans?

In addition to restaurants, I will be entering the retail space in a couple of months. I believe that The Dream Cream Co. can reach new heights and I am optimistic about the brand and its future.

Finally, any message or words of advice that you would like to share with our readers? Follow your dream and follow your gut; the more you experiment, the better you get.

To place an order for ice-creams, call The Dream Cream Co. on +91 9850152250

Website: www.thedreamcreamcompany.com

Website:

Blackberry Ice-Cream

Custard Apple Ice-Cream

Get Beefy Carnivore’swith Shawarma

Enjoy exquisite Beef Shawarma at Carnivore Shawarma Takeaway in Margao

Article by: Andrea Fernandes

Images by: Carnivore Shawarma

Image: Carnivore’s Beef Shawarma

For street food lovers, a lip-smacking shawarma is the quintessential grab-and-go snack. While chicken is the preferred choice, devout meat lovers can now sink their teeth into an exquisite Beef Shawarma at Carnivore located in Margao.

In just a short span, Carnivore’s unique offering is already a massive hit and has captured the hearts of ardent shawarma followers, making it a reliable choice for a hearty takeaway on the move.

The warm, tender and moist beef is marinated in a special Goan beef roast masala made using the choicest of spices, culminating in a burst of intense flavours on the palate. But what truly tantalises your taste buds is the excellent hummus that glazes the meat wrapped in Whole Wheat Kuboos. The flatbread, which looks similar to roti, adds a whole new dimension to the delicious meal, with the milk lending a sweeter taste for that extra delight.

The shawarma itself looks gorgeous and tempting, with a generous portion of beef shavings, grilled to perfection. While the shawarma is certainly heavy on the tummy, it’s definitely light on the pocket with its attractive Rs.140/- pricing.

More importantly, for the health conscious, hummus scores over mayonnaise, while the wrap is made of whole wheat instead of maida. Carnivore maintains the highest standards, and with the food cooked indoors, it is more hygienic than most street vendors selling shawarmas by the roadside, exposed to dust.

Interestingly, Carnivore’s Beef Shawarma tends to linger in the deep recesses of the brain for a day or two after you’ve enjoyed it! Carnivore has truly whipped a culinary delight. And if that’s not enough, mouth-watering sandwiches, juicy burgers and skewers are soon going to make an entry on the menu.

So, if you can’t resist your food cravings, give Carnivore’s Beef Shawarma a try. It never disappoints!

To place your orders, call/WhatsApp on 8237696679 (5pm to 11pm)

You can also order via the Phinixx app (Delivery available in and around Margao only)

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Saraf Hotel Enterprises recently announced the appointment of Mr. Vishal Khosla as the General Manager of Azaya Beach Resort, a contemporary lifestyle resort with 38 pool suites and 76 featurepacked rooms spread across 10 acres of pristine white sands in Benaulim.

With more than 20 years of management experience, Vishal Khosla is a seasoned hospitality professional having extensive cross-cultural exposure to diverse domestic and international markets across UK, UAE, and India.

Prior to joining Azaya Beach resort, he served as a General Manager in properties such as Novotel Goa Dona Sylvia Resort, Park Regis Resort, Whispering Palms Beach Resort, and The Kenilworth Resort & Spa in Goa.

He has also worked with renowned hospitality brands like the Hilton Glasgow Hotel, Radisson SAS Hotel in Liverpool, IHG - Holiday Inn Hotel in Aylesbury, Etihad Airways in Abu Dhabi, The Taj Mahal Palace & Tower and JW Marriott Hotel in Mumbai, and The Club Mahindra Resort and The Lalit Golf & Spa Resort in Goa.

Commenting on his new role, Mr. Vishal Khosla, General Manager, Azaya Beach Resort said, “Azaya boasts of many unique features including

the largest inventory of plunge pool suites with 5star amenities in Goa. I feel privileged to have this unique opportunity of re-launching a jewel that is yet to be discovered. I am excited to be a part of this service-oriented team and humbled by the potential that this new journey holds. ”

Vishal’s enthusiasm and vision find synergy in Azaya’s bold, vibrant and playful character that maximizes guest satisfaction. His immense operational experience will be instrumental in strengthening and delivering Azaya’s core ethos while his commitment to excellence will create value that further enriches the genuine, attentive, and intuitive service design of the property. He will also enhance the celebrations and bespoke experiences that have become the hallmarks of this property.

An experiential paradise, Azaya Beach Resort on Benaulim Beach draws inspiration from the Maldivian sense of place with uninterrupted, soulstirring sea views and powder-soft white sand spread deep into the resort. With a fresh, fun, and trendy vibe, Azaya welcomes you to a unique destination where celebrations require no occasion and bespoke experiences transform moments into memories

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View of the swimming pool at Azaya Beach Resort, Benaulim