Eat & Stay Goa
3
COVER FEATURE
Guldastaa
Guldastaa Anjuna offers homestyle regional cuisine with diverse dietary options, fresh ingredients, and sustainability.
Guapa
Guapa in Morjim blends Spanish and Goan flavors with elegant décor and locally sourced ingredients.
Radha’s Cakes N More
Radha’s Cakes N More specializes in eggless custom cakes, blending premium ingredients, creativity, and exceptional quality.
The Sol Beach Club
Sol Beach Club Anjuna blends dining, nightlife, and sundowners, driven by quality, innovation, and community hospitality.
Editorial
Dear Readers,
Welcome to this edition of Eat & Stay, where we celebrate the vibrant tapestry of culinary innovation, tradition, and community in Goa’s ever-evolving food scene. This month, we spotlight seven inspiring stories of chefs, restaurateurs, and food artisans redefining dining experiences with passion and purpose.
Our cover feature highlights Guldastaa in Anjuna, a haven for home-style regional cuisine with a focus on sustainability. Offering vegan, Jain, and glutenfree options, it emphasizes fresh, local ingredients, creating a nostalgic dining experience and fostering community engagement.
We also take a journey to Guapa in Morjim, where Spanish and Goan flavors intertwine. With its elegant décor and emphasis on locally sourced ingredients, Guapa offers more than just a meal—it delivers an immersive culinary escape rooted in community and authenticity.
For those with a sweet tooth, Radha Cakes N More is a paradise of eggless, custom cakes crafted with premium ingredients and artistic flair. Their journey is a testament to innovation and passion, redefining eggless baking while maintaining exceptional quality.
Goa’s vibrant dining and nightlife scene shines at Sol Beach Club in Anjuna, where founder Praveen Kumar blends gourmet cuisine, lively sundowners, and an electric atmosphere. With a commitment to quality, local sourcing, and hospitality, Sol Beach Club stands as a beacon of experiential dining.
Venturing into the heart of Northeast India’s culinary heritage, The Hungry Hornbill brings bold flavors and traditional ingredients to Goa. This restaurant offers a warm, communal dining experience, making Northeast Indian cuisine more accessible and celebrated in the state.
This edition also features Chef Anjali Prabhu Walavalkar’s beloved Goan dish—Amlechi Uddamethi, a tangy raw mango curry enriched with coconut, jaggery, and roasted spices. A perfect blend of sweet, sour, and spicy, it’s a true Goan comfort dish.
Mumbai-based nutritionist and food blogger Greta Fernandes shares her Pomfret Caldine recipe, a light yet flavorful Goan fish curry with coconut milk and spices, perfect for summer.
This issue is a tribute to those who are shaping Goa's culinary future, with dedication, creativity, and a deep respect for tradition. From indulgent desserts to mindful, nutritious creations, these individuals bring their unique talents and passion to the forefront, enhancing Goa’s vibrant food culture.
Well, that's all I have for you from my desk this month. I hope you enjoy reading this month’s issue of our magazine. Do share it with your friends all across the globe.
Until next time, cheers!
Jessyl Fernandes Editor
02 Guapa
03 Radha Cakes N More
04 Sol Beach Club
05 The Hungry Hornbill
06 Amlechi Uddamethi
07 Authentic Goan Pomfret Caldine
Introduction
Goa, the tiniest state on the western coast of India, boasts golden pristine beaches, palmfringed avenues, flavourful food, delicious Portuguese-influenced sweets, and warm, hospitable people. Also known as the Ibiza of India for its partying. A tropical paradise of flora and fauna, from the very famous 'almi' (mushrooms) endemic to its forests, that grow only on the red mud anthills, to the solar prawns that are fished immediately after the monsoons, Goa is unique. Tourists are also attracted to Goa for its cultural heritage - from the famous old Portuguese churches like Se Cathedral in Old Goa, the 16th Century Safa Masjid in Ponda and Shree Mangesha Temple in Mardol, the legendary Arvalem or Pandava Caves where the Pandavas of the Mahabharat fame lived, to its two unique festivals - Carnival and Shigmo. Goa plays host to many festivals - the International Film Festival of India that promotes cinema, the Serendipity Art Festival, Sunburn Music Festival, The Grape Escapade to name a few. To showcase this varied heritage of culture, art, tradition, food, and people, in 2015 ItsGoa was born. The main aim was to make it the premier portal for all things Goa. We were able to showcase Goa like never before. Soon our blogbased website transcended the virtual space, with the ItsGoa magazine – a sought-after resource for visitors to Goa from countries like Norway, Germany, UK, USA, UAE, etc.
Editorial Team
Chief Editor
Jessyl Fernandez
Sales
Donald Fernandez
Content & Social Media
Saviola Dias
Renata Fernandes
Graphics & Layout
Shashank Parab
Latisha Govekar
For advertising queries:
+91 7887330620 / 9370502124
ItsGoa Media Group
Nordic Intent HQ - Floor 3, PDA
Colony, Porvorim, Goa 403521
Email: mail@itsgoa.com
Website: itsgoa.com
Guldastaa
Guldastaa in Anjuna offers home-style regional cuisine with vegan, Jain, and gluten-free options. Prioritizing fresh, locally sourced ingredients, it creates a warm, nostalgic dining experience while embracing sustainability and community engagement.
Article by: Team ItsGoa Images by: Guldastaa cover feature
Nestled in the heart of Anjuna, Guldastaa - A pure Veg restaurant is a heartfelt tribute to regional, home-style cuisine. Founded by Nirali and Pratik, entrepreneurs who previously ran a boutique and furnishing business in Raipur, Guldastaa is their dream project, born from an unwavering passion for food and hospitality. With a deep-rooted love for feeding people and a desire to bring nostalgia to the table, the couple envisioned a space where flavors, warmth, and comfort merge seamlessly.
A Name That Speaks Volumes
The name Guldastaa translates to “bouquet,” symbolizing a collection of diverse, homegrown flavors from across India. It reflects the founders’ vision of bringing regional homestyle delicacies to patrons’ plates, evoking the cherished experience of family meals filled with love and laughter. Every dish at Guldastaa is an extension of their personal experiences, childhood memories, and the traditional techniques passed down through generations.
A Culinary Experience Like No Other
In a state known for its dynamic food scene, Guldastaa offers something unique—an experience that makes every visitor feel at home. The restaurant’s menu is designed to transport guests to
their family kitchens, where meals are not just about sustenance but about storytelling, connection, and warmth. Whether it’s a lazy brunch or an intimate dinner, the ambiance of Guldastaa fosters a sense of belonging
Signature Dishes Inspired by Home and Street Food
Guldastaa’s menu is a carefully curated selection of dishes inspired by both home kitchens and the bustling streets of India. Each dish is infused with the essence of traditional spice blends and cooking methods observed in family homes. Some of the signature dishes include
Podi abudana Vada – A crisp and flavorful twist on the classic sabudana vada, elevated with podi spice
pot Idli – oft, melt-in-the-mouth idlis served with signature chutneys and accompaniments.
Thecha Grilled
Jowar Khichdi
Thecha Grilled Cheese – A fusion of spicy Maharashtrian thecha and comforting grilled cheese
Mysore Masala Wrap – A wholesome and flavorful wrap filled with the robust flavors of Mysore masala
Dal Parwan Platter – A soulful combination of lentils and accompaniments that embody true home style cooking
Jowar Khichdi – A nutritious and hearty dish that champions the goodness of millets.
With an extensive focus on vegan and Jain cuisine, Guldastaa challenges the notion that plant based meals are bland or restrictive. offers a diverse selection of beverages, including traditional favorites like desi adrak and masala chai, refreshing masala buttermilk, and rich, desi style coffee. Additionally, most of the mocktails are crafted using fresh ingredients, ensuring a more authentic and flavorful experience compared to those made with bottled syrups. The smoothies at Guldastaa are a must try, offering a perfect blend of freshness, flavor, and nutrition.Guldastaa is a pet friendly establishment that warmly welcomes furry companions. The café also offers a specially curated pet menu, ensuring a delightful experience for both guests and their pets. The restaurant’s diverse offerings ensure that every guest, regardless of dietary preference, can enjoy a fulfilling and flavorful meal.
Locally Sourced, Fresh Ingredients
True to the essence of home-cooked meals, Guldastaa prioritizes fresh, locally sourced ingredients. The kitchen operates on the principle of minimal storage and zero freezing, ensuring that every dish is made using seasonal produce. This approach mirrors the philosophy of traditional home kitchens, where meals are crafted using whatever is readily available, resulting in vibrant, nutrient-rich offerings.
Ambiance: A Home Away from Home
Beyond the food, Guldastaa’s ambiance plays a crucial role in the dining experience. The space is designed to be lush, warm, and inviting—a sanctuary where guests can unwind, relax, and enjoy their meals at their own pace. Whether dining solo, with family, or with friends, visitors are encouraged to linger, share stories, and create new memories.
Creating a Memorable Customer Experience
The goal at Guldastaa is simple: to make customers feel at home. It’s a space where guests can enjoy heartwarming meals and reconnect with loved ones over meaningful conversations. Every element, from the decor to the hospitality, is though ully curated to evoke comfort, nostalgia, and joy.
Peanut Butter Toast
Keeping Up with Evolving Trends
As the food industry continues to evolve, Guldastaa stays ahead of the curve by embracing culinary trends and sustainability practices. The restaurant boasts an extensive vegan, Jain, and gluten-free menu, ensuring inclusivity for all diners. Additionally, seasonal specials keep the offerings fresh and exciting, giving customers something new to look forward to with each visit.
Engaging with the Local Community
While Guldastaa is still in its early stages, the founders have ambitious plans to give back to the community. Upcoming initiatives include collaborative workshops, cooking lessons focused on vegan and Jain cuisine, and events centered on sustainability and waste reduction. By fostering a sense of social responsibility, the restaurant aims to not only serve great food but also make a meaningful impact on the community it calls home.
Challenges and the Road Ahead
One of the biggest challenges Guldastaa faces is reaching the right audience—people who truly appreciate the essence of regional and home-style cooking. Another challenge is changing the perception that vegan and Jain food can be just as
flavorful and indulgent as traditional offerings. However, with a steadfast commitment to quality and authenticity, the restaurant is steadily building a loyal customer base that resonates with its vision
Future Aspirations
The long-term vision for Guldastaa is to create a space that customers return to time and time again. Innovation and quality will always remain at the forefront, ensuring that guests continue to experience the best in plant-based, regional cuisine.
Expansion plans include
A pet-friendly menu – Catering to furry companions with healthy, wholesome options
Sustainable, eco-friendly practices – Minimi ing waste and implementing green initiatives
Open kitchen concept – Allowing guests to witness the artistry behind their meals
Eliminating plastic – Providing earthen pots with filtered RO water to reduce waste.
At its core, Guldastaa is driven by love—for food, for people, and for the planet. It is a testament to the belief that good food is not just about taste but about the memories and emotions it evokes. Through its unwavering commitment to authenticity, inclusivity, and sustainability, Guldastaa is set to redefine home-style dining in Goa, one heartfelt
Pet Friendly Dish
Pet Friendly Dish
Guapa
Guapa is a Spanish-inspired restaurant in Morjim, Goa, blending Spanish and Goan flavors with elegant décor, community engagement, and a passion for high-quality, locally sourced ingredients.
Article by: Abisha Fernandes
Images by: Guapa
restaurant
Tucked away in the scenic landscape of Goa, Guapa is a Spanish restaurant & cocktail bar in Morjim village in North Goa serving Spanish-inspired dishes made using high-quality locally sourced ingredients, adding a Goan twist to the taste of Spain which symbolizes the essence of beauty. In August 2020, Priyanka Malik and Siddharth Thirani embarked on a journey to Goa, seeking peace from the strict lockdown in Mumbai. As they stepped off the first flight post-pandemic, they were drawn to the state's carefree spirit. What began as a two-week escape blossomed into a dream to open a restaurant that would capture the essence of Spanish and Goan flavours. And so, Guapa was born.
Inspired by the Spanish concept of "Guapa," meaning beautiful, Priyanka and Siddharth aspired to craft a space where every aspect, from the décor to the cuisine, would contribute to a memorable and beautiful experience. Their vision has culminated in a restaurant that seamlessly blends Spanish taste with Goan flavours, creating a truly distinctive culinary identity.
A Menu that Celebrates Local Flavors
Guapa’s menu is a love letter to the rich flavours of Spain, infused with Goan inspiration. From the signature Guapa Style Prawns to the decadent Basque Cheesecake, every dish is a testament to the restaurant's commitment to celebrating Spanish flavours.
Their menu boasts an impressive array of tapas, each carefully crafted to showcase the perfect balance of Spanish and Goan flavours. Standouts include the Goan Chorizo Croquet, a delightful fusion of local chorizo and Spanish aioli, and the Tostada with Avocado and Sun-dried tomato pesto, a fresh and vibrant take on traditional Spanish cuisine.
As you step into Guapa, you're surrounded by a warm and inviting atmosphere. The décor, inspired by Spanish architecture, features terracotta accents, lush greens, and vibrant artwork. The carefully curated ambience is designed to make you feel like you're in a beautiful, sun-kissed Spanish villa. The restaurant's interior is decorated with thoughtful touches, from the reclaimed wood accents to the
hand-painted tiles. Every element has been carefully selected to create a space that is both elegant and welcoming.
Guapa is a hub for community engagement. The team regularly hosts music events, providing a platform for local artists to showcase their talent. They also participate in local markets, sharing their culinary creations with a wider audience. As Guapa continues to grow, Priyanka and Siddharth envision expanding their brand to metro cities, while maintaining their commitment to celebrating local flavors and supporting the community. Their dedication to sustainability is evident in their sourcing practices, which prioritize local and seasonal ingredients. By supporting local farmers and suppliers, Guapa is not only reducing its carbon footprint but also contributing to the growth of the local economy.
Priyanka Malik & Siddharth Thirani Founders of Guapa
The Elegant exterior of Guapa
Guapa is a must-visit destination for anyone seeking a unique culinary experience in Goa. Whether you're a foodie, a traveller, or simply looking for a beautiful spot to relax, Guapa promises to deliver an unforgettable experience. From the moment you step through the doors, you'll be treated to exceptional service, exquisite cuisine, and a warm, inviting atmosphere. Whether you're celebrating a special occasion or simply looking for a night out with friends, Guapa is the perfect choice.
Passionate Team
At the heart of Guapa's success is a passionate team dedicated to delivering exceptional dining experiences. Priyanka and Siddharth's commitment to quality and excellence is evident in every aspect of the restaurant, from the carefully crafted menu to the thoughtful décor.
Their team is comprised of talented individuals who share their passion for food, hospitality, and community engagement. From the chefs who carefully prepare each dish to the servers who provide exceptional service, every member of the Guapa team is dedicated to making your dining experience truly unforgettable.
A Dream Realized
Guapa is more than just a restaurant – it's a dream realized. Priyanka and Siddharth's journey from successful tech careers to passionate restaurateurs is a testament to the power of following your dreams.
Their story serves as a reminder that success is not just about achieving a goal, but about the journey itself. For Priyanka and Siddharth, that journey has been one of discovery, growth, and a deepening passion for food, hospitality, and community engagement.
Conclusion
Guapa is a culinary gem that shines brightly in the heart of Goa. This beautiful restaurant is a must-visit destination for anyone seeking a unique and unforgettable dining experience.
With its carefully crafted menu, elegant décor, and commitment to community engagement, Guapa is a true gem that will leave you feeling inspired, delighted, and eager to return.
the energetic & talented team of Guapa
Goan Chorizo Croquet
Beef Tenderloin Steak
Bar Section at Guapa
Radha’s Cakes N More
Pratish Chodankar founder of Radha’s Cakes N More excels in eggless, custom cakes with premium ingredients, creative designs, and exceptional quality. Their journey reflects passion, innovation, and a commitment to redefining eggless baking.
Article by: Team ItsGoa Images by: Radha’s Cakes N More home baker
itsgoa_ Itsgoa
Radha’s Cakes N More: A Journey of Passion, Persistence, and Perfection
When it comes to baking, passion and dedication play a crucial role in delivering exceptional flavors. Radha’s Cakes N More founded by Pratish Chodankar is a shining example of a homegrown bakery that has redefined the perception of eggless cakes. What began as a small experiment in a home kitchen soon transformed into a thriving business, fueled by an unwavering commitment to quality and customer satisfaction.
The Beginning of a Sweet Dream
Radha’s Cakes N More was born in 2017, inspired by a simple yet persistent challenge—the struggle to find a high-quality, eggless cake that met the family's vegetarian preferences. Rather than settling for subpar alternatives, the founder's mother took matters into her own hands, experimenting with different recipes. After several trials, she finally perfected her first vanilla cake, marking the beginning of an extraordinary journey. As time passed, Pramita, the founder’s sister, developed a deep interest in baking. Her enthusiasm and creativity not only strengthened the brand but
also played a significant role in shifting customer preferences from egg-based cakes to eggless delights. What started as a hobby soon evolved into a full-fledged business. By 2018, Radha’s Cakes N More had firmly established itself in the baking industry.
Turning Challenges into Opportunities
The COVID-19 pandemic, which brought uncertainty to many businesses, turned out to be a period of immense growth for Radha’s Cakes N More. The increasing demand for homemade, highquality cakes enabled the business to flourish. During this time, the founder, who was pursuing a BBA, started playing an active role in sourcing ingredients and marketing the brand. This experience provided invaluable insights into business operations, from identifying the best raw materials to understanding baking techniques.
To ensure maximum profitability, the focus shifted towards building strong relationships with wholesalers. This strategic approach helped maintain high-quality standards while keeping costs under control. Over the past five years, the founder has honed their skills, further strengthening the brand’s reputation.
5 tier 3d mapping cake ( chocolate with roasted almond)
2 tier chocolate truffle for an engagement
Baking with a Unique Touch
Unlike many professional bakers who undergo formal training, the founder of Radha’s Cakes N More learned the art through observation and hands-on experience. Under Pramita’s guidance, they absorbed valuable techniques and refined their craft. One of the key factors that sets their creations apart is their meticulous attention to detail. Orders are always prepared well in advance, ensuring rich flavors and a perfect finish.
The bakery specializes in wedding, engagement, and custom cakes, offering designs that are both intricate and personalized. A crucial contributor to this success is their mother, a highly skilled fondant artist, who meticulously crafts stunning edible masterpieces. With a combination of passion, discipline, and a steadfast commitment to hygiene, Radha’s Cakes N More has built a strong reputation for delivering exquisite cakes that exceed expectations.
The Art and Science of Baking
Perfecting baked goods is no simple task—it requires a delicate balance of mixing, precise temperature control, patience, and technique. Radha’s Cakes n More follows a strict quality policy, ensuring that every cake is crafted with the finest ingredients. They firmly believe that compromising on quality is never an option. This dedication to perfection has played a significant role in their growing success.
The bakery is best known for its Hazelnut Crunch Cake, a bestseller that customers rave about. Their cupcakes are equally irresistible, while their brownies have garnered a loyal fan base. Despite misconceptions that all recipes are similar, Radha’s Cakes N More prides itself on creating signature flavors that set them apart. Every cake is a masterpiece, reflecting their expertise and unwavering commitment to excellence.
The Role of High-Quality Ingredients
Animal theme cake for a 1st birthday celebration
At Radha’s Cakes N More, the philosophy is simple: great cakes require great ingredients. Unlike many commercial bakeries that rely on premixes, they bake everything from scratch, ensuring authenticity in every bite. Their dedication to freshness is evident in their sourcing practices—Amul products are used for butter, milk, and milk powder, while fruits are purchased fresh for each order. To maintain consistency, raw materials are sourced from local suppliers, while specialty ingredients come from Mumbai. Packaging materials, crucial for ensuring the best presentation, are obtained from the north. This meticulous approach guarantees that every product meets the highest standards of quality.
Catering to Every Customer’s Needs
In addition to traditional cakes, Radha’s Cakes N More caters to customers with specific dietary preferences. They offer vegan, sugar-free, and wheat-based healthy cakes, making sure that everyone, regardless of dietary restrictions, can enjoy their treats. They firmly believe that indulgence should be accessible to all, and their diverse offerings reflect this philosophy. www.itsgoa.com itsgoa_ Itsgoa
Themed Dessert counter set up for a birthday party
Crafting Unique Creations for Special Occasions
While Radha’s Cakes N More occasionally offers standard cakes, their true passion lies in creating custom designs. From intimate half-kg cakes to elaborate 6-7 kg wedding cakes, they specialize in crafting one-of-a-kind creations tailored to each celebration. Engagements, weddings, birthdays, and anniversaries—every milestone is made sweeter with their beautifully designed cakes.
They also offer vegan cakes, catering to customers with dairy allergies. Their emphasis on exceptional customer service has helped them build a loyal clientele that values their dedication and artistry.
Overcoming Industry Challenges
Running a bakery comes with its own set of challenges. One of the biggest hurdles Radha’s Cakes N More has faced is the rising cost of ingredients, particularly cocoa, due to global shortages. Despite the increased prices, they remain committed to maintaining quality, ensuring that their customers always receive the best. Another ongoing challenge is handling high volumes of orders while managing operations single-handedly. Finding reliable employees has been an uphill battle, but
they remain determined to build a strong team that shares their vision. As they continue to grow, they are actively seeking individuals who can contribute to the brand’s success.
Looking Towards the Future
The journey of Radha’s Cakes N More is far from over. In the next five years, they envision expanding into a full-scale bakery and café, complete with a large kitchen to accommodate growing demand. However, their ambitions go beyond just business growth—they are on a mission to change the perception of eggless cakes.
Many people assume that egg-based cakes are superior, but Radha’s Cakes N More is proving otherwise. Their goal is to show the world that eggless cakes can be just as rich, flavorful, and indulgent. With unwavering faith, relentless passion, and a clear vision, they believe that the best is yet to come.
Final Thoughts
Radha’s Cakes N More is more than just a bakery—it is a story of perseverance, innovation, and the pursuit of excellence. Their commitment to quality, creativity, and customer satisfaction sets them apart in an industry filled with competition. Whether it’s a simple cupcake or a grand wedding cake, each creation is made with love, ensuring that every celebration is as sweet as it should be. As they continue to grow, one thing remains certain— Radha’s Cakes N More is a name that will be remembered for years to come.
beach themed cupcakes
engagement cake with chocolate hazelnut and buttercream frosting
Sol Beach Club
Sol Beach Club in Anjuna blends dining, nightlife, and sundowners, offering a vibrant experience. Founder Praveen Kumar champions quality, innovation, local sourcing, and community-driven hospitality.
Article by: Abisha Fernandes
Images by: Sol Beach Club
Beach Club
Sol Beach Club is located in Anjuna, one of Goa's most vibrant party spots. This culinary and entertainment haven is redefining the coastal dining experience. The three-in-one destination seamlessly blends a restaurant, club, and sundowner, offering an unforgettable experience!
At the helm of this innovative venture is Praveen Kumar, an engineer-turned-entrepreneur with an unbridled passion for food, hospitality, and creating unforgettable experiences. "While I started my career in a technical field, my passion has always been food, experiences, and creating something unique. Being an engineer has helped me approach things with precision, efficiency, and problem-solving skills, whether it’s designing the perfect layout for a seamless dining experience or managing operations effectively. But at heart, I’m a foodie, and that passion is what truly drives Sol Beach Club."
A Concept Born of Innovation
Sol Beach Club was conceived as a response to traditional restaurant and club models. Praveen wanted to create a space that offered something for everyone – a relaxed sunset meal, a vibrant nightlife, or simply a chic spot to unwind. "I thought, why choose just one concept? Why not bring everything together?" he recalls. Sol Beach Club was born, offering a unique blend of experiences.
A Name that Reflects the Soul
The name "Sol" holds deep significance for Praveen. "I named it Sol because I've truly given my soul to this place," he shares. "Sol" means "sun" in Spanish, reflecting the warm, sun-kissed vibe of the beachside location. "Combined with 'Beach Club,' it evokes a relaxed yet lively atmosphere perfect for a beachside dining experience."
Peach Blush
Meet Praveen Kumar, the visionary behind Goa's hottest dining and nightlife destination
Hyderabadi Dum Chicken Biryani
Sol Beach Club's menu is a masterful blend of global and coastal cuisines, showcasing fresh, locally sourced ingredients. From seafood platters celebrating Goa's coastal richness to gourmet tapas perfect for sharing, each dish enhances the overall experience. "We want our guests to feel like they're on a culinary journey, not just a meal."
Sourcing with Integrity
Praveen's commitment to local sourcing is evident throughout Sol Beach Club. From seafood fresh off the boats to produce from Goan farmers, the emphasis is on supporting the local community while ensuring high-quality ingredients. "Using local ingredients guarantees better flavors, promotes sustainability, and supports the local economy."
Ambiance and Decor
As you step into Sol Beach Club, you're enveloped in a warm, inviting atmosphere that blends bohemian beachside charm with modern elegance. The décor features warm lighting, earthy tones, and
unforgettable moments. "We want our guests to feel like they've stepped into a world full of life, energy, and warmth." To achieve this, Sol Beach Club focuses on exceptional service, carefully curated music, and special events.
Innovation and Adaptability
Sol Beach Club remains committed to innovation and adaptability in an ever-evolving culinary landscape. Praveen's team continually updates the menu to cater to emerging trends and dietary preferences.
Giving Back to the Community
Sol Beach Club's commitment to the local community extends far beyond sourcing practices. Praveen collaborates with local artists, musicians, and chefs, hosting events that bring the community together. The club participates in beach clean-ups, supports small businesses, and promotes sustainability initiatives. "We believe in giving back to the community that's supported us."
As with any innovative venture, Sol Beach Club has faced challenges but Praveen cites balancing the three different experiences – restaurant, club, and sundowner – without compromising on quality as one of the biggest hurdles.
Vegetable and Chicken Crystal Dimsums
Butter Garlic Prawns
Maharaja tandoori chicken
The Hungry Hornbill
The Hungry Hornbill in Goa offers authentic Northeast Indian cuisine, blending bold flavors, traditional ingredients, and cultural experiences in a warm, communal dining space.
Article by: Team ItsGoa
Images by: The Hungry Hornbill
restaurant
A Passion for Culinary Heritage
The vibrant and culturally diverse landscape of Northeast India has long been celebrated for its unique culinary traditions. However, until recently, these flavors remained largely unexplored in Goa’s eclectic food scene. Enter Huto Chophi, a passionate chef and entrepreneur hailing from Northeast India, who embarked on a journey to introduce the authentic tastes of his homeland to the sunny shores of Goa.
With over a decade of experience working in the hospitality industry—as a chef, waiter, and bartender —Huto developed a deep understanding of fine dining and impeccable service. Yet, despite the culinary diversity in Goa, he recognized a void—the absence of a restaurant dedicated to the robust and soulful cuisine of the Northeast. This realization led to the birth of The Hungry Hornbill Bar & Kitchen, a place where food tells stories, traditions come alive, and cultures seamlessly merge.
A Name Rooted in Culture and Symbolism
The name ‘The Hungry Hornbill’ is more than just an eye-catching title; it is a tribute to the revered Great Hornbill, a bird that symbolizes strength, unity, and cultural heritage across many Northeastern communities. The restaurant embodies these very principles, serving as a bridge that connects people through shared meals, engaging conversations, and a deeper appreciation for Northeast Indian cuisine.
Situated in the bustling heart of Candolim, Goa, The Hungry Hornbill is not just a dining space—it is an experience that immerses guests in a world of bold flavors, rich traditions, and warm hospitality.
A Culinary Experience Unlike Any Other
At The Hungry Hornbill, every dish is a testament to the rich culinary traditions of Nagaland, Assam, Manipur, Mizoram, Meghalaya, and beyond. While Goa is renowned for its fresh seafood, international flavors, and regional Indian delicacies, this restaurant offers something truly unique—the deep, earthy, fermented, and smoky flavors characteristic of Northeast Indian cuisine.
What makes The Hungry Hornbill stand out is its unwavering commitment to authenticity. The restaurant prides itself on using traditional cooking techniques, handpicked ingredients, and age-old recipes that have been passed down through generations.
Unlike many Indian cuisines that rely heavily on oil and spices, Northeast Indian food is naturally light, wholesome, and brimming with umami-rich flavors. Bamboo shoots, smoked meats, fermented soybeans, and wild greens come together to create dishes that are both comforting and adventurous.
Signature Dishes: A Feast for the Senses
One of the restaurant’s most celebrated offerings is The Hungry Hornbill Platter, a spectacular spread inspired by the concept of the Seven Sisters and One Brother—representing all eight states of Northeast India. This platter offers diners an unparalleled culinary journey, showcasing signature dishes from each region.
Mr. Huto Chophi - owner
Some of the must-try dishes include
Smoked Pork with Bamboo Shoot – A slow cooked delicacy infused with a smoky, tangy essence from the am oo shoots
Assamese Masor Tenga – A light, refreshing fish curry featuring tomatoes, mustard seeds, and lime, perfect for those who enjoy su tle yet flavorful dishes
Pork with Axone (Fermented Soybean) – A traditional Naga dish that oasts deep, earthy flavors thanks to the umami rich Axone
Jadoh – A Khasi tri al favorite from Meghalaya, featuring aromatic rice cooked with meat and fragrant spices
Eromba – A Manipuri staple made from mashed potatoes, fiery chilies, and fermented fish, creating an unforgetta le alance of heat and umami
Sticky Rice with Chicken Curry – A comforting dish that highlights the simple yet rich flavors of Northeast Indian cuisine
Thukpa – A Ti etan Naga noodle soup packed with vegeta les, meat, and warming spices, ideal for chilly evenings
Chakhao Kheer – A luscious lack rice pudding from Manipur, known for its nutty aroma and creamy texture.
Sourcing Ingredients: A Commitment to Authenticity and Sustainability
To ensure an authentic taste experience, The Hungry Hornbill sources its key ingredients—such as Axone, smoked meats, bamboo shoots, and Raja Mircha— directly from Nagaland. Some of these ingredients are even hand-carried by trusted suppliers who frequently travel between the Northeast and Goa. However, the restaurant also strongly believes in supporting local farmers, procuring fresh vegetables, meats, and seasonal produce from nearby sources. This approach not only helps preserve the integrity of Naga cuisine but also promotes sustainability and community engagement.
A Space Designed for Warmth and Connection
The Hungry Hornbill is more than just a restaurant; it is a sanctuary where people can unwind, share meals, and soak in the essence of Naga culture. Every element of the ambiance has been carefully curated to reflect the beauty of the Northeast. A striking mural of the hornbill welcomes guests, while the interiors seamlessly blend bamboo decor, woven lighting fixtures, wooden furniture, and earthy tones, creating a warm and inviting atmosphere. Open spaces encourage communal dining, mirroring the hospitality traditions of Northeast India, where meals are meant to be shared and enjoyed together.
Creating a Lasting Impact Through Community Engagement
Beyond serving food, The Hungry Hornbill fosters a sense of belonging and cultural appreciation. The restaurant hosts Karaoke Krush Nights every Friday, where guests enjoy great music, laughter, and lively interactions. Communal dining and shared experiences are at the heart of Naga culture, allowing people to connect over food, music, and stories. As the restaurant grows, it plans to introduce more interactive food experiences, where diners learn about Northeast Indian cooking techniques, traditional ingredients, and the stories behind each dish. This vision extends beyond a dining destination —it aims to be a cultural hub bringing together food lovers, travelers, and the Northeast Indian community in Goa.
Introducing a lesser-known cuisine to a new audience comes with its challenges. Many people in Goa are unfamiliar with Northeast Indian flavors and might hesitate to try something different. Moreover, misconceptions—such as the belief that all Naga food is extremely spicy—can create barriers to acceptance.
To tackle this, The Hungry Hornbill focuses on education and engagement. The restaurant team ensures that guests feel comfortable exploring the cuisine at their own pace, offering recommendations and explaining the unique aspects of each dish. Building awareness through word-of-mouth, engaging events, and storytelling-based marketing has also been instrumental in attracting adventurous food lovers eager to experience something new.
The Road Ahead: A Vision for Growth and Cultural Celebration
Looking toward the future, The Hungry Hornbill aims to expand its impact by hosting immersive foodcentric events that highlight the depth and diversity of Naga cuisine. While the primary focus remains on building a strong community, plans are in place for collaborations, pop-ups, and cultural showcases that bring even more people into the fold. Ultimately, the goal is to create a home away from home for the Northeast Indian community in Goa while also introducing a wider audience to the magic of their cuisine.
A Dining Experience Like No Other
For those who crave something different, bold, and deeply rooted in tradition, The Hungry Hornbill Bar & Kitchen is a must-visit. With its dedication to authenticity, commitment to sustainability, and passion for sharing the flavors of Northeast India, this restaurant is poised to leave a lasting impression on Goa’s culinary map. Whether you are a first-time explorer of Naga cuisine or someone longing for a taste of home, The Hungry Hornbill promises an experience that is both delightfully familiar and refreshingly new.
Shredded Beef Salad
Purple rice with fresh pork curry
Naga Juicy Pork ribs
Chef Anjali Prabhu Walavalkar’s Amlechi Uddamethi is a tangy Goan raw mango curry, blending coconut, jaggery, and roasted spices. This traditional dish perfectly balances sourness, sweetness, and spice, making it a Goan culinary delight.
Amlechi Uddamethi: A Tangy Goan Raw Mango Curry to Savour
Amlechi Uddamethi, or Goan Raw Mango Curry, is a classic dish that beautifully captures the vibrant, bold flavours of Goan cuisine. Chef Anjali Prabhu Walavalkar, an award-winning home chef and culinary chef at Verna-based Kamaxi College of Culinary Arts (KCCA), brings this traditional recipe to life with her exceptional skill and deep understanding of regional flavours. KCCA is renowned for nurturing culinary talent and preserving Goan food traditions.
Amlechi Uddamethi combines the tangy, sour taste of raw mangoes with a harmonious blend of roasted spices, coconut and jaggery, creating a dish that is both refreshing and rich in taste. It’s a perfect example of how Goan cooking balances sourness, sweetness and spice. Typically served with steamed rice, Amlechi Uddamethi is a favourite in Goan
Chef Anjali Prabhu Walavalkar, an award-winning home chef and culinary chef at Verna-based KCCA
Chef Anjali’s ersion reser es the essence of this timeless reci e while adding her own unique touch, making it an unforgettable dish to try
Serves 5
Time 20 minutes
Ingredients
Raw Mangoresh grated coconut- 1 ½ cu
Jaggery- 0 gm
Turmeric owder- 1 ts
Basmati rice- 1 ts
Mustard seeds-1 ts
Urad dal (black gram)- 1 ½ ts Kashmiri chilli- 1
Goan local chillies- -5 Curry lea es- 10-15 Shankar chaa hing- 1 iece
Coconut oil- 2 tbs
Salt- to taste
Method
Cut the raw mango and a ly salt to the ieces
Roast basmati rice, mustard seeds, urad dal, and hing (asafoetida) se arately, one by one, in a ery small amount of oil
Grind together grated coconut, red chili, turmeric owder, Kashmiri chili, Goan local chilies, and the roasted mixture into a fine aste
Heat oil in a thick-bottomed essel. Add mustard seeds, urad dal, methi seeds, and Goan local chilies to the hot oil in that order for tem ering
Add the cut raw mango to the tem ered oil and s ices. Close with a lid and sauté on a slow fire
Add the ground aste and cook on medium heat for 3- minutes
Add salt and jaggery to taste. Stir well, check the consistency, drizzle a little oil on to , and remo e from heat. www.itsgoa.com
Mumbai-based nutritionist and food blogger Greta Fernandes shares her recipe for Pomfret Caldine, a mildly spiced Goan fish curry made with coconut milk, green chilies, and spices. Best served with rice, it’s delicate, flavorful, and ideal for hot summers.
Article & Images by: Greta Fernandes (Deliciously URS)
AUTHENTIC GOAN POMFRET CALDINE
Pomfret Caldine is one of the heritage recipes of Goa. One of my favourites when it comes to fish curries.
It is a mildly spiced preparation, made with very few spices and freshly extracted coconut milk. An ideal dish for hot summers of India. You can be rest assured that children would love it too. It has a yellowish colour to it, because there is lots of coconut milk, few green chillies, spices and that’s about it. Unlike, other Goan curries this has no red chillies whatsoever.
The taste of an authentic Goan Caldine Curry takes me back to the famous restaurant in Porvorim (North Goa) called O’Coquiero which serves authentic Goan Portuguese cuisine. The food here is absolutely delish and very Goan!
It’s an iconic place which came up in the 60’s. When you visit this place you will find a statue of the infamous Charles Sobhraj. It was at this place that he was nabbed.
The fish used in this preparation is popularly silver pomfret or prawns. Although, you can use king fish or lobsters as per your convenience.
Caldine can be made with vegetables too. Using bottle-gourd or other vegetables like cauliflower, ladyfinger etc. This being a creamy curry and extremely flavourful at the same time, pairs well with steamed rice and some accompaniments to go with it. For instance prawn balchao or raw mango pickle.
Do note that, one needs to be a little gentle while preparing this one, a medium to low flame is advisable. Another important step to keep in mind is, when you add the thick coconut milk – with that I mean the first extract, it is essential to put the flame off immediately after adding it, else the curry will curdle.
Let’s look at this beautiful recipe.
Authentic Goan Pomfret Caldine
Ingredients
500 gm Pomfret medium size
2 cups freshly grated coconu
5 cups warm wate
½ tsp turmeri
1tsp cumin seed
10 peppercorn
6 clove
1 tbsp coriander seed
6 cloves garlic choppe
1 chopped onion + 1 sliced onio
1 finely chopped tomat
3 green chillie
Oi Sal
Pinch of suga
1 tbsp tamarind extract
Wash the fish, apply some salt and turmeric to it.
To ex rac he milk wi h he spices
Grind the coconut with ½ cup warm water, and extract the milk Do this twice or thrice Do ensure the first coconut milk extract and the thinner extract are both kept in two separate bowls
Then grind the spices turmeric, cumin, coriander, black pepper, cloves, garlic, chopped onion and green chillies with the second extract (the thinner extract) of the coconut milk
Then pass it through a sieve to get the base for making the curry.
To prepare he curry
Heat oil in a pan, add the sliced onion, and tomato and saute till translucent
Add the thin coconut milk, salt and sugar and cook partially covered for 10 minutes
Add the fish s ices and s it green chi ies and cook for 5 minutes or ti done. Do not mix with a spoon just swir /shake the pot to mix
Add the tamarind extract and give it a boi
Then on a very ow flame add the thick coconut mi k and swir the pan
Take care to put off the flame before the curry reaches a boi ing point
Adjust the seasoning and remove from heat
Serve hot with steamed rice.
I hope ou will tr this preparation and ser e our famil & guests proudl at our next gathering. Do let me know if ou do so, would lo e to hear our feedback in the comments below
Handy Tips
A little raw rice about tsp, could be added while grinding the grated coconut, to a oid the gra from curdling and gi e it a little bod (but I don t think it is required if a little care is taken while adding the coconut milk.
Also, since pomfret is a delicate fish and breaks easil , be gentle with stirring the curr and do not stir too frequentl
This curr tastes best when prepared in an earthen essel.
