Eat & Stay Goa - September Issue 2022

Eat & Stay Goa

C2C

Goa’ s all-new seafood destination

salud kitchen & lounge

The perfect spot for a sundowner

FAST-BAKE

A popular home bakery based in Carmona

‘deliciously urs’

An online confectionery run by Mumbai-based Goan Greta Fernandes

Located in the heart of Anjuna, this place is noted for its lip smakcing and juicy burgers

THANKING THE HEROES OF GOA

A report on the Independnce Day celebrations at Hilton Goa Resort

Photo: C2C the burger house

Editorial

Dear readers,

Welcome to the September 2022 issue of our emagazine ‘Eat&Stay Goa’. This month, our cover features ‘C2C’ (Coast 2 Coast), a restaurant which opened earlier this month at the Taj Resort and Convention Centre, Dona Paula. The restaurant serves coastal cuisines from across the globe. On the inside, we have Greta Fernandes, a Mumbai-based Goan home baker, and her bakery ‘Deliciously Urs,’ Brinsee Antao, another home baker with her enterprise titled ‘Fastbake’ located in the beautiful village of Carmona, ‘The Burger House’, a must visit burger restaurant in Anjuna that serves up some lip-smacking juicy burgers and a report on how the Hilton Goa Resort, Candolim celebrated Indian Independence Day last month. Goa is still in the throes of the monsoon season, or so it seems, as the rains don't seem to be abating. But that has not posed a damper to the tourist influx or the beach parties along the coastal belts. Also, the World Goa Day and World Konkani Day celebrations continue unabated around the world showcasing Goan food, Goan music, and ‘amchi mai bhas’ (our mother tongue) Konkani proudly. Not only

abroad but here in Goa too, our locals are coming together to promote our culture in various ways, some via ‘festam’ (festivals) that focus on Goa’s rich heritage and biodiversity. The ‘Matienchem Fest’ or festival of the soil to be held on the 2nd of October in Pilerne, North Goa, will focus on the value and importance of our Goan soil and its uses. The fest promises to promote Goa’s state musical instrument the ‘Ghumot,’ a percussion instrument made of the red mud that Goa is famous for. Not only is the art of making the Ghumot dying, but also the art of playing it.

In a bid to help Three-Star Hotels generate more revenue, the State Government has extended the facility of FAR (floor area ratio) to allow them to increase their built-up spaces either horizontally or vertically facilitating additional accommodation and generating more revenue as done for the Four and Five Star Hotels earlier. Also, Goa’s new Mopa Airport is in it final stages and set to throw its doors open to the public 45 to 60 days from now. A trial flight successfully landed at Goa’s Dabolim Airport a week ago. The new Mopa Airport is said to be one of the 15 hubs along the Trans-Atlantic, Mediterranean, and Trans-Pacific flight paths which will enable tourists and cargo (perishable, general, and heavy industrial) to be transported easily.

That’s all from my desk in this edition. We hope you enjoy reading the September issue of our emagazine. Do share it with your friends all across the world. If you would like to be featured in our e-magazine, email us at mail@itsgoa.com

Until next month, cheers!

Jessyl Fernandez Editor

01 C2C Restaurant

02 Salud Kitchen & Lounge

03 The Burger House

04 I-Day at Hilton Resort

05 Fast-Bake

06 Deliciously URS

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

Coast 2 Coast is a journey through global coastal cuisine, with a refined twist. The sea is a mysterious force, a thing of beauty to be feared and admired. At C2C (Coast to Coast), the sea is the primary source of inspiration. The new upscale restaurant at the opulent Taj Resort & Convention Centre, Goa home to unparalleled views of the Arabian Sea brings the finest coastal fare to shore.

C2C is tastefully designed in soothing tones of grey and blue. The restaurant has 94 covers spread across three seating zones. The indoor lounge, the al fresco and the water body.

The indoor lounge majorly reflects the restaurant’s inspiration - a ceiling that dazzles with shades of blue meant to indicate the glimmer of light reflecting in water; fisherman’s net sprawling across the elegant dining, two striking wooden columns take the shape of waves; below the feet, the ground is rough mimicking sandy shores, broken in sections by sparkling seashells (aka tiles) offering a pop of colour.

Interiors inspired by the sea

The alfresco area has an uninterrupted view of the sea. The floating seating atop the water body is a private dining area, also located outdoors. The only sound here is waves crashing against the Dona Paula shore. Once the sun sets, a fire pit lights in the pool of water, bathing the surroundings with its warm glow and welcoming in the shimmering night sky.

C2C is the ideal spot for a sundowner. The experience is complemented by a bar programme that highlights homegrown liquors, from a selection of gins to the Goan spirit - Feni. Sip on a Sussegado (Greater Than Gin, Vermouth and Campari) or start things simple and sweet with a Caboquiri (Cabo Rum with Curry Leaves). Mirsang Sour uses Paul John Whiskey, Fenirita highlights Cazulo’s Coconut and Cashew feni and Ola Sangria has fruits soaking in Port Wine. At the helm of C2C are four captains, eager to take guests on a memorable sailing journey along the coast. Which coast? Take your pick.

There is the Western Coast, seeking inspiration from Russia to the Mediterranean. The Eastern Coast touches upon the Indian love for all things South East Asian. The Local Coast is a tribute to the home. “We aren’t restricting ourselves to just one coast but want to cover shores from across the globe whose cuisines showcase the bounty of the sea,” says Chef Edridge Vaz, Sous Chef. At C2C, seafood and fish are given their due respect. They are lightly seasoned and cooked to perfection, paired with delicate sauces and minimal accompaniments thus allowing their true flavours to shine. Take the Chatka King Crab Legs. The Russian King Crab found in the country’s cold waters makes its journey to Goa’s hot climes where it gets dressed in a simple chilli coriander butter glaze to bring out its sweet distinctive flavour. The buttery soft Baked Seabass finds home in a flaky

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Crab Xec Xec

Phyllo pastry, Lobster Thermidor gets a mustard glaze and comes with a lobster bisque reduction, and Lobster Ravioli finds fragrance from its fennel stuffing. The showstopper of the whole menu is Whole Baked Snapper. Salt and black pepper play marinade and thyme inserted into the belly of the fish are lit and then carried to the table, creating a trail of fragrant smoke. It is the only dish that brings with it the chef, who carves the fish at the table.

The Eastern menu brings forth the coastal flavours of Thailand, China and Japan, which are widely

accepted by the Indian palate. Accordingly, the menu has Panko Prawns, a Pomelo Salad, and Wok ChowMain. The team of talented Chefs spend 2 days perfecting the laksa paste and the fiery Szechuan in the Szechuan Chicken is homemade, highlighting chillies and peppercorns.

If you are willing to get your hands messy, there are Pepper Crabs, with mud crabs tossed with garlic, chillies and scallions. The most dramatic dish is Tuna Tataki, which comes served on a pink salt slab, sourced from the Himalayas.

Goan cuisine shines on the Local Coast, nodding toward Southern India. “We want to promote local cuisine too by ensuring that what we serve is authentic and elevated,” says Chef Vaz.

This finds form in the succulent Goan Crab Cakes, Goan Fish Curry with red rice and kismur and a spicy Pork Vindaloo. This part of the menu features two South Indian dishes, a spicy and tangy Mutton Roast and Meen Polichathu served with a flavoursome ginger-green chilli-coconut sauce. The meal ends with decadent sweet treats. Pineapple gets the royal treatment in Grilled Pineapple. Marinated overnight in rum, demerara sugar and orange juice is served grilled with light vanilla gelato. Chocolate lovers can try the Moelleux Au Chocolat (chocolate cake, orange sauce) or the signature Glacage Chocolat (nougat, chocolate Crémeux, hazelnut praline). The chef’s favourite is a Vanilla Crème Brûlée, served with a crisp almond sesame tuile.

For those seeking something savoury, there is a cheese platter with homemade walnut bread and chutney. Vegetarians fret not. C2C has stunning options for you too - flaky Green Asparagus with morels, a homely Goan-style macaroni soup, Cheese and Spinach Rissois, mushroom overloaded Xacuti and the gluten-free Exotic Vegetable Crystal Dimsum made with wheat and potato starch. C2C does not skimp on quality, bringing in the best ingredients to ensure a superlative dining experience. Peruvian green asparagus, sweet pomelos from Thailand, Japanese tuna and kewpie, meaty North Atlantic scallops, blushing pink Norwegian salmon, earthy morels from Kashmir and the prized local sea perch (chonak) all find space on the menu.

In keeping with FSSAI norms, the menu is updated with a list of 14 allergens, the weight of each portion and the calories consumed.

At C2C, you can enjoy an evening by the sea, with food that transports you to different coasts in the world. Go ahead, set sail for a memorable dining journey.

Tuna Tataki on Himalayan Salt Slab

Lobster Thermidor

sundowner spots

Salud Kitchen and lounge, vagator

This clifftop venue, situated at Ozran Beach in Vagator, offers a blend of tropical vibes, stunning views, and the best electric music, along with exotic cocktails and succulent food

Article by: Salud Goa

Images by: Salud Goa

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Salud Kitchen and Lounge, located in Ozran Beach, Vagator, Goa has opened its doors for sensational parties with seashore views to get you grooving. This clifftop venue is situated in North Goa, which has an eccentric view and the best electric music to shake the dance floor. The place offers a perfect amalgamation of cocktails and succulent food.

Salud debuted in November 2021, and is a perfect spot for sundowners and techno enthusiasts. This is an ideal place to eat, drink, and take in the scenery. Their menu, in particular, features a variety of treats and beverages that will win your heart. You'll be swaying all night thanks to the upbeat crowd and amusing music. The tropical location of Salud will take you to heaven.

With international musicians and themed parties, Salud creates an environment that is bursting with energy and techno beats to light up the dance floor. On the weekends, this lounge hosts events that last till dawn and feature artists like Nikhil Chinnapa and several international acts.

Sundowners at Salud is the best destination to witness a sunset with scintillating drinks. The renowned British electronic dance and clubbing magazine, Mixmag, hosts Lab Goa sundowners in Salud, where artists showcase their hidden talents. Additionally, the venue has also hosted performances by famous live stream media icons Phil and Derek of Cercle Events.

At Salud, they believe in supporting local vendors and farmers, therefore the ingredients like ginger, garlic, rice, vegetables, spices, and coconuts are locally sourced. They have also partnered with local fishermen for seafood to provide authentic food to their customers. Their menu is filled with mouth-watering dishes like veg Pomodoro pasta, BBQ chicken pizza, and ghee chicken roast pulao, which you can pair up with cocktails and wines to enjoy with your friends over the weekend. You will be inundated with options from their meal and cocktail menus. A glass of "sea breeze," which is a beautiful mix of Bombay Sapphire, mint, and tonic, goes nicely with their delectable lemon honey chicken and the sunset vista.

Salud: Ready for every party

If you are looking for a place to let loose, Salud is the best destination for some exotic drinks, lip-smacking delicacies, and a touristy crowd. It is a hub for artists from not only in India but all over the world. With a perfect view of the beach and the people dancing to the beats, this is an experience you cannot miss. The entertainment quotient is very high at Salud as it is a beautiful spot for sundowners and techno events and is filled with a vibrant crowd thus, here “you make every night count.”

Founded by Mr. Vijay Srinath Ghattamaneni, Mrs. Haritha Ghattamaneni, and Mr. Karumudi Shiva, who already have experience in the hospitality business, shared "Salud is not just a lounge but an experience, where people come from across the country to enjoy sundowners with the views of the shoreline. So, we must serve them the best drinks and dishes as our customers should experience a visit worth remembering.”

Salud Goa

Address: 11, Ozran Beach Rd, Coutinho Vaddo, , Vagator, Goa, India, 403509

Email: goasalud@gmail.com

Instagram: www.instagram.com/saludgoa

Enjoy

breath taking views with amazing cocktails

The Burger House (TBH) is located in the heart of Anjuna, North Goa in a bright bohemian casual chic setting under a heavenly open sky. Providing a casually exotic dining experience, they serve unique and delectable dishes to their clients. They began operations in October 2021 giving you an experience that hits the right spot, one scrumptious bite at a time! Their delicious gourmet burgers and sandwiches are something to savour, as they are curated with the power to invigorate your taste buds and leave you wanting more!

The founder, Udayveer Sehgal was born and brought up in Delhi, the food capital of India. However, after pursuing his B.Sc.(Hons.) in accounting and finance in Singapore, he worked at a food delivery start-up, which brought out his passion for food and set his heart on having his restaurant. He wanted his customers to have an exhilarating experience when it came to food, catering to details that play a huge factor like ambience, music and service with a focus on the quality of palatable food and tantalising drinks. He is extremely warm and welcoming and has always believed in interacting with customers to give a personal touch.

A must-have for the Vegetarians is The Clints Almost Famous Veggie Burger with mushroom, avocado and kidney bean patty on a bed of lettuce, oozing cheddar cheese.

TBH is a wholesome culinary experience, ranging from healthy and cheesy vegetarian burgers to freshly char-grilled juicy nonvegetarian burgers. They offer a variety of classics including curated salads, sandwiches, gourmet burgers, pasta, risotto and much more. Their pasta and risotto are truly mouth-watering as they are cooked in farm-fresh herbs and in-house sauces. All their seafood and grilled meats are a big hit with the ones looking for a healthy option! Their exotic cocktails are a take on the classics with a contemporary and modern twist which will surely make customers order another!

Their signature, the Chicken Diablo Burger, consists of a pulled chicken breast on fire-roasted jalapenos, caramelised onions and pepper jack cheese with chipotle mayonnaise. Another favourite is their modern fusion, Indian Lamb Shank Redemption Burger with red wine-braised minced lamb cooked in Indian spices with cheddar cheese.

Their electrifying Pornstar Martini is a cocktail in vanilla vodka, with passion fruit puree and lemon, served with a shot of sparkling wine. For gin lovers, G&T is an exceptional cocktail with infused flavours like blue pea, thyme and kokum with tonic water. The Wildberry Crush is a glittering mocktail, with fresh berry puree, mint, lime and lemonade, providing a sweet refreshing

Website:

Udayveer Sehgal, Founder, The Burger House

Wildberry Crush Mocktail

that can be customised with several add-ons and toppings. Their clients have been intrigued about what they offer as they have distinctive names of dishes.

One of their main advantages has been their location, being on the busiest streets of North Goa. The restaurant’s events, screening of matches and live music have been immensely loved by tourists and locals who ensure they don’t miss it!

The initial customer response upon establishing the restaurant was highly positive. Their venture focuses on interactive personalised experiences that leave their clients with cherished memories. Incorporating customer feedback helped them get regular clientele and accommodate customisable dishes according to various taste palettes. Being a new venture on a busy avenue attracted several walk-ins due to the inviting look and vibe of the place.

Establishing themselves in a dynamic and competitive market was never easy, especially during the peak of a pandemic. One of the main troubles they faced was customers being sceptical about entering a new place that is located around other burger joints. It was also difficult at first, to procure authentic ingredients from the market keeping the right quality in mind! Another

Classic Harvest Burger

challenge was making customers aware of their unique food offerings. However, being located in a tourist destination, they managed to overcome obstacles and make their mark in the food and beverage industry. The overwhelming response of their customers motivated them to improve with each passing day.

They plan on expanding and opening more outlets within Goa and other cities. They aim to continuously reinvent and experiment with their menu and increase

their options for gluten-free and vegan food options. Their main objective is to cut down on food wastage and in a way give back to the community by getting involved in CSR projects. In the future, they see themselves collaborating with several famous entities and renowned individuals. Their increasing positive reviews and ratings have got them a regular clientele which they wish to maintain throughout! They intend to change and incorporate more sustainable and environment-friendly packaging solutions. They invite customers with an open heart to join and savour their culinary experience.

The Burger House is operated within the shared premises of their other restaurant, Mexicola, serving authentic Mexican cuisine. The restaurant intends to take customers on an unparalleled journey with its flavourful and delectable dishes like tacos, quesadillas, enchiladas and much more. They also have an Artisanal Tequila Bar, presenting a cocktail programme incorporating local Mexican ingredients, with names inspired by the TV series “Queen of the South”. They do have the best of both worlds for their customers!

Moving into a new city and starting from scratch has been tough for Udayveer, as he's faced numerous hurdles, but the journey has been worth it, as he sees people enjoying and appreciating his food and its quality. His biggest support has been his family, as they stood with him every step of the way and allowed him to aim high. The only way to survive in this market is by delivering hospitality and taste to customers through innovation and experimenting. On some days, one may need more motivation than others but the one consistent thing is TBH's dedication, hard work and striving to be the best out there!

The Burger House - Goa

Address: 1755/2, Anjuna-Mapusa Road, Mazal Waddo, Anjuna, Goa 403509

Phone: 077700 13874

Instagram: @theburgerhousegoa

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A variety of burgers, wraps and other items offered at The Burger House

India’s 75th Independence Day was indeed a glorious day of pride and joy for every Indian, and the team at Hilton Goa Resort celebrated this day by personally thanking the public service heroes in the North Goa region, as an ode to their dedicated hard work and community service.

Guests and staff participated in the flag hoisting ceremony to salute the national flag and pay homage to the country’s brave soldiers and freedom fighters. Following the flag hoisting ceremony, the Hilton Goa Resort team personally met with officers from the Police Department, Fire Brigade, and Primary Health Centre across North Goa including Calangute, Candolim, and Panjim, and expressed gratitude for their selfless service to the nation. The team handed special hamper boxes with homemade sweets to the public service personnel as a symbol of respect and admiration along with a Thank You card signed by the hotel team, appreciating and thanking them for all their hard work.

On this occasion, Amandeep Grover, General Manager, Hilton Goa Resort expressed, “Each day our public service personnel strives hard to protect the people, minimize crime, mitigate accidents and offer exceptional healthcare services to the people. It is our privilege to be able to express gratitude towards them with a humble gesture, on the occasion of India’s 75th Independence Day.”

Harsha Vallary, HR Manager, Hilton Goa Resort said, “While nothing can match the brave sacrifices of our armed forces protecting the country on national borders, our public service personnel are equally brave, selfless, and courageous in their service and contribution as they go the extra mile to create and maintain a peaceful community on an everyday basis. On behalf of Hilton Goa Resort, we extend heartfelt wishes of the 75th Independence Day of India to everyone!” On the occasion of India’s 75th Independence Day, the hotel successfully celebrated the unwavering and formidable spirit of Independent India by offering a tribute to the noble public service personnel in Goa, just as it celebrates India’s diversity every day with its spirit for exceptional service!

Staff of Hilton Goa Resort at Panjim Fire Station

Staff of Hilton Goa Resort at Calangute Police Station

Staff of Hilton Goa Resort at PHC, Candolim

India offers a plentitude of historic stories, cultures, and cuisines, each magnificent in its own way. On the occasion of India’s 75th Independence Day, the hotel successfully celebrated the unwavering and formidable spirit of Independent India by offering a tribute to the noble public service personnel in Goa, just as it celebrates India’s diversity every day with its spirit for exceptional service!

Amandeep Grover (in yellow), GM, Hilton Goa Resort along with hotel staff

Quick and healthy eating with Fast-Bake

Fast-Bake is a popular home bakery based in Carmona.

It is run by Mrs. Brinsee Antao, a former bank employee who switched her career and took up baking full time

Article by: Cassandra Carvalho

Images by: Fast-Bake

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In the year 2015, Brinsee Antao started taking small orders of cakes. Initially, she started from her place at Olvaddo, Carmona. In 2020, she got married and shifted her business 'Fast-Bake' to Alemao Xiro, Carmona. When she first started off, it was just tea cakes and icing cakes. She now runs a full-fledged business, wherein she takes orders for local sweets, pastries, confectionery products, and lots more.

Brinsee does not run any retail store but supplies sweet delicacies for 'Eat & Treat-The Bake Shop'. She takes orders daily and offers delivery to nearby places. Even though she does not provide delivery all over Goa, her customers come from places as far as North Goa to pick up their orders.

She used to sell her products in supermarkets when her business was new. However, having currently captured her clients' attention, she finds no need to continue doing that. Mrs. Brinsee holds a Bachelor of Arts degree. She used to work as a cashier at HDFC Bank. She began taking more interest in baking as a side hobby and enrolled in a part-time course at Allan's Bakery. She left her bank job and started working for Dona Sa Maria Eco Hotel as a Pastry Chef. However, she preferred to start her own home business in the name of ‘Fast-Bake.’ During that time, she got the opportunity to give a workshop at the Nirmala Institute of Education. Soon after this workshop, she started giving private baking workshops in at various schools and other educational institutions in South Goa,

Her dream was to start her own venture and be an independent woman. Her parents have always been cooperative and supportive of her. With their support and encouragement, she was able to start her own business. FAST-BAKE is a brand now, but for Brinsee, it is a milestone that she has achieved, through all her hard work and effort. Her main intention was always to inspire women and girls in society, to believe in themselves and start their businesses from home.

Fast-Bake isn't a team business. It is completely owned and handled by Brinsee. Her husband Mr. Jervil Cicio Ferrao has always encouraged her to do more and explore domains in her business.

Her most popular products are her homemade tea Cakes, chocolates, Fast-Bake signature cake: Crunchy Nutty Butterscotch Madness cake, Pizzas, Bebincas, and more.

Fast-Bake is known for quick and fast recipes. The stereotype 'Susegad Goenkar' affected Brinsee to some extent. She decided to create recipes that are quick and fast. Eventually, she successfully curated techniques that gave her the idea to name her business "FAST-BAKE ". As a baker, she believes in a healthy eating lifestyle and serves the same to customers. Unlike her competitors, her products are always homemade and devoid of artificial preservatives. She believes in "Quality " in her products. Fast Bake is diverse in its offerings and includes Goan traditional sweets as well as party snacks, at reasonable rates.

Her main challenge has always been availability of raw materials. The only thing she needed was the raw materials to start her own business but her finances were limited. It took her a lot of time to make it. It wasn't that easy to get orders as she was selling 1 kg cake for just Rs.300 to Rs.350/-. She just wanted to serve her customers the best at the lowest prices. She hadn't faced many challenges but she challenged herself to take her business to where it is today.

Her main helping hand towards her business is her family. Initially, when she started her business,

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Cheese Overload Pizza

it was her mother Mrs.Belinda Antao who helped her with her baking orders. Her friend suggested that she open a Facebook Page and start her business online. It was then that her business went online.

There was an incident when fondant cakes were trending. She got an order for a christening 2-tier cake. This was the time when she was just learning how to make cakes. She was told to make a semi-fondant cake and she had less time on her hands. The customer demanded fondant butterflies on the cake. She didn't have any fondant cutters to give the butterflies shape. So she gave her best to form butterflies with her hands. The cake was completely ready but the butterflies started to drop off from the cake. Somehow she managed to place them and give the cake on time. The cake was liked by the customer and the guest. They highly appreciated her work and the quality of her cake.

Brinsee struggled as she began baking; experimenting, and meeting chefs so that she could gain knowledge from them. She learned her first cake decoration from a person who was deaf and dumb. She enhanced her interest in pastry through practice. Her mother has been her main supporter and has always stood by her even in her downfall.

As a food blogger, Brinsee shares her recipes on her Instagram page as well on Facebook, especially with her workshop students, and encourages them to try them out.

big thumbs up by students. She teaches them the intricacies, while mainly focusing on individual skills teaching. She intends for them to gain knowledge and continue practising. Her main motto is to see upcoming entrepreneurs.

Recently, Brinsee started her own YouTube channel called FAST-BAKE where she gives tutorials on how to prepare various cakes and other confectioneries.. In the next few years, Brinsee is looking to become an established women entrepreneur and start her own cafe.she advises all the parents, youth, and upcoming bakers to serve healthy versions of food products so that the state can become free of processed food with added preservatives, etc.

She would like to awaken the youth about the fact that there is a lack of job availability in the state. If one works from self-interest, one can work without needing employment from anyone. It is important to be self-dependent.

To place orders for cakes and other pastries with Fast-Bake, contact Mrs. Brinsee Antao on 07972938892

You can also follow Fast-Bake on:

Facebook: @fast_bake

Instagram: @fast_bake_official

YouTube: FAST-BAKE

Chocolate Chip Cupcakes

Summer Camp baking workshop organised by Fast-Bake

Outdoor seating area at Elaa Cafe

Greta Fernandes is a self-taught baker. A Goan, born and brought up in Mumbai, Greta studied Commerce at the University of Mumbai. After a 12year stint in the corporate world, she switched to teaching the tiny tots after completing a one-year course in Early Childhood Education.

Her first job as a teacher was in the Navy School –a beautifully constructed school, specially designed for pre-schoolers. Here, within the first year of working, she was promoted to the position of Principal and pursued teaching as a profession for 5 years. The exposure at the Navy school was huge learning in itself. Working closely with the President of the Navy Wives Welfare Association (NWWA) and its close-knit family of remarkable ladies automatically brought out the best in Greta.

Baking has been a long-drawn passion for Greta. She remembers learning to bake even before she learned to cook a simple dal-rice meal. Baking cakes and desserts have always been her happy space.

The idea of starting a professional baking business from home was a thought she had for quite some time and in November 2019, she started getting familiar with the customers and the baking business through various exhibitions. Albeit, in a matter of months, it all came to a standstill due to COVID.

Her anxiety grew during the lockdown; the endless waiting for the situation to normalize was nerve-wracking. And the fact that she was not able to initiate the business she was waiting for so long, and that she was losing so much time, both these thoughts gave her sleepless nights.

However, finally in October 2020, amidst the Covid phase itself,Greta took the leap of faith of launching a well-planned food blog and named it ‘Deliciously URS’ – where URS stands for Ultimate Revival of Senses - something she believes in. Food indeed does have the power to revive human senses.

Her cake business and her food blog, both, took off almost instantly. Within weeks, Greta started receiving orders for cakes from total strangers and

for which her bakery is noted for.

This warm response further motivated Greta to work even harder. Despite the lockdown, they delivered cakes and desserts most hygienically and most importantly, with the best quality ingredients.

Owing to this discipline that she followed, her client base grew. In the following month (December 2020), she added the sugar-free cakes and desserts range to the menu. This too was well received by everyone and today she has an exclusive clientele, repeatedly ordering cakes from her. Deliciously URS has begun pan India deliveries of brownies, cookies, and tea cakes –both, sugar-free as well as regular versions.

Greta is happy and thankful for the amazing response her brand has received. Her first cake orders came from completely unknown people who have now turned into her regular clientele. Be it birthdays, anniversaries, weddings and so many other important landmarks celebrations in their lives, they trust that only cakes from Deliciously URS can make their day.

Baking is a beautiful profession, but the beauty one creates has to also reach the customer intact and on time.

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Greta Fernandes, Founder, Deliciously URS

This is where Greta is always a bit concerned, because something so delicate and fragile like a designer cake delivery is a bit of an issue in Mumbai, largely due to the condition of the roads and traffic. This is something Deliciously URS is looking at and improving on their packaging and collaborating with trusted delivery partners.

Her blog, 'So Deliciously URS - The Recipe Lab' is a Facebook page, an extension of her website where all the tried and tested recipes are posted. Cooking was not one of her strengths but over the years it turned into a passion.

Good food is something Greta loves to eat and share. Hence, the thought of starting a blog came easily. It is something she looks forward to doing every day and tries her best to give content that is inspiring and knowledgeable to her readers.

Already the owner of an online pastry shop, her future plans include more healthy/sugar-free cakes and desserts on the menu. She doesn't plan on opening an offline venue as of yet.

Greta has recently completed her certification in Health and Nutrition Science. The knowledge she gained while studying the subject is something she always wanted to learn and apply. The nutritional aspect of food is quite close to her heart and she plans to take it forward, both

through baking and blogging.

Greta emphasizes the fact that although food is a necessity in everyone's lives it has so many aspects to it. It brings about the fusion of the rich culture that we have in India. She focusses on Goan food because she is most familiar with it and also feels that the real Goan delicacies which are long forgotten should be brought to the forefront. She adds that the most important aspect of good food is that it serves as the FIRST medicine for our body – It does both, prevents illnesses and cures them.

She urges all foodies to follow 'Deliciously URS', her blog where she curates the best content on food, based on various monthly themes.

People wishing to place an order for cakes and other confectioneries can contact Greta via Whatsapp on 8369880446. (Pan-India delivery of orders provided)

For more information on Deliciously URS, visit

Blog: https://deliciouslyurs.com

Facebook: facebook.com/deliciouslyursbygreta

Instagram: instagram.com/deliciously__urs

Double Chocolate Mirror Glaze Cake

Whipped cream cake with Belgium Chocolate ganache filling