Eat & Stay Goa
Volume 3
Issue 8
August 2024
Terra by ocean palms
Terra by Ocean Palms, led by Rahim Virani, offers a luxury dining experience in Goa, combining fresh local ingredients, global flavors, and sustainable practices—all at an affordable price.
Cynthia's Sweet Pink grew from a home kitchen into a beloved dessert cafe, known for its fresh, quality treats and welcoming ambiance.
Pooja phadke the origin
The Origin in Seraulim, South Goa, offers continental cuisine, live music, and sports events, blending great food with community spirit.
Chef Pooja Parab Phadke transformed from a home baker to a successful entrepreneur, founding 'Oh My Cookies' through creativity, dedication, and community focus.
Editorial
Dear Readers,
August brings us an exciting array of culinary creativity and community engagement across Goa. In this edition of Eat & Stay, we spotlight some of the most vibrant and innovative dining experiences that blend tradition, sustainability, and a modern twist, while highlighting passionate individuals making a mark in the culinary world.
Leading our cover feature is Terra by Ocean Palms, a remarkable dining destination led by Rahim Virani. Located in Goa, Terra offers a luxurious yet affordable dining experience, focusing on fresh, local ingredients and unique global dishes. What sets Terra apart is its commitment to sustainable practices, ensuring that every meal not only delights the palate but also respects the environment. Virani's culinary vision successfully marries the essence of Goan heritage with innovative global techniques, making Terra a must-visit for both locals and tourists.
Another standout this month is The Origin in Seraulim, South Goa. Founded by Alexandre Noronha, Shawn Costa, and Sherwyn Costa, The Origin is more than just a restaurant—it's a dynamic cultural hub. Offering an eclectic mix of continental cuisine, live music, and sports events, it serves as a vibrant space for community engagement. The Origin's dedication to culinary excellence, combined with its lively atmosphere, ensures an unforgettable experience for all who visit.
From humble beginnings in a home kitchen to becoming a beloved dessert destination, Cynthia's Sweet Pink has captured the hearts of many with its quality and freshness. Known for its welcoming ambiance and delightful array of sweet treats, Cynthia's Sweet Pink continues to be a favorite spot for those seeking a moment of indulgence and warmth.
Chef Pooja Parab Phadke's journey from passionate home baker to successful entrepreneur is truly inspiring. Through her venture, Oh My Cookies, she has blended creativity, dedication, and a strong sense of community to achieve her culinary dreams. Her story is a testament to what can be achieved with passion and perseverance.
In celebration of Bastille Day, Chef Patrick Albert hosted a French Masterclass at Kamaxi College of Culinary Arts, sharing his expertise in classic techniques and a poached chicken recipe that embodies French elegance.
For those seeking quick yet sophisticated culinary delights, Mumbai-based certified nutritionist and food blogger Greta Fernandes offers her recipe for Butter Garlic Mushrooms in Red Wine. This 10minute dish combines mushrooms, garlic, herbs, and red wine, creating a flavorful and nutritious appetizer that is both easy to prepare and impressively elegant.
IHCL Goa's new "Immersive Experiences" initiative lets guests authentically explore Goa’s culture and heritage. Aligned with IHCL's Paathya sustainability framework, it offers travelers a deeper connection to local traditions while promoting responsible tourism.
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
01 Terra by Ocean Palms
02 The Origin Goa
03 Sweet Pink
04 Pooja Parab Phadke
05 Bastille Day In Goa: Maître Cuisinier de France
Chef Patrick Albert
06 Butter Garlic Mushrooms in Red Wine
07 IHCL, goa unveils ‘Immersive experiences’: embrace the true essence of goa
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
Andrea Fernandes Britney Fernandes
Content & Social Media Saviola Dias
Fay De Souza 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
Terra by Ocean
led by
offers a luxury yet affordable dining experience in Goa, focusing on fresh, local ingredients, unique global dishes, and sustainable practices.
Palms,
Rahim Virani,
Article by: Team ItsGoa
Images by: Terra by Ocean Palms
Owner's Introduction
Rahim Virani's journey into the restaurant business is unique and inspiring. He has a degree in Information Technology and started his career as an Operations Manager at a startup in Pune. This job helped him learn how to manage people and projects well. These skills were very useful when he started helping his father with their family hotel business. This hands-on experience taught him much more than an MBA program would have. Rahim enjoyed working on projects and facing challenges, which prepared him well for opening Terra by Ocean Palms.
Background
and Concept - How Terra by Ocean Palms Started
Terra by Ocean Palms started because Rahim wanted to offer luxury dining that was affordable for regular tourists. During the COVID-19 pandemic, Rahim and his team had the time to perfect this idea. They aimed to create a dining experience that was both high-quality and affordable, appealing to
tourists looking for memorable meals. This vision shaped what Terra by Ocean Palms offers today.
Why the Name Terra?
The name Terra means Earth. It shows the restaurant’s commitment to using fresh, farm-totable ingredients. Freshness and quality are very important at Terra by Ocean Palms. The name Terra reflects their dedication to sourcing the freshest, local ingredients.
Culinary Experience - What Dining at Terra by Ocean Palms is Like
Dining at Terra by Ocean Palms is a unique experience in Goa. They combine food from around the world with daily unique performances. This creates a fun and memorable dining experience for both locals and tourists. The focus is on offering luxury and quality at an affordable price, making it a popular choice for a special dining experience in Goa.
ambience at Terra by Ocean Palms
Magician at Terra by Ocean Palms
Special Dishes
Terra by Ocean Palms is known for its special dishes like Neapolitan style pizzas, Singaporean Laksa Bowl, Dimsums, Cold Mezze, Seafood Platter, and Terra special fried ice cream. They also have delicious desserts like Apple crumble & Cinnamon butter flan and Carrot cake. The restaurant carefully selects and prepares a global menu, delighting guests and expanding their taste experiences. Emphasising quality, authenticity, and variety sets Terra apart and attracts many people eager to try different flavours from around the world.
Ingredients and Sourcing - Where Ingredients Come From
One of the key things about Terra by Ocean Palms is their focus on using local and fresh ingredients from nearby vendors. This shows their commitment to quality, sustainability, and supporting the local community. By using local produce, Terra not only makes their food fresh but also supports local farmers and reduces their environmental impact.
Ambience and Decor - The Atmosphere at Terra by Ocean Palms
The ambience and decor at Terra by Ocean Palms are designed to enhance the dining experience. They mix Santorini vibes with boho decor elements, creating a cozy and inviting atmosphere that feels like a Mediterranean oasis. This special atmosphere appeals to guests looking for both a cultural escape and a relaxing place to dine. Attention to detail in the decor ensures that every visit to Terra by Ocean Palms is memorable.
Customer Experience - Making Sure Customers are Happy
At Terra by Ocean Palms, customer satisfaction is very important. They regularly ask for feedback to understand what clients like and what can be improved. If any issues come up, they are resolved quickly to maintain high service standards. By balancing luxury and affordability and consistently providing an exceptional dining experience, guests feel they are getting fine dining at a good price. This approach helps build a strong reputation for the restaurant.
ambience at Terra by Ocean Palms
Fire Show at Terra by Ocean Palms
Adapting to Trends - Staying Current with Food
In the changing food industry, Terra by Ocean Palms stays ahead by embracing change and innovation. They use CRM systems to improve client interactions and ensure quality. Their menu changes every four months, introducing new and trendy dishes while keeping various dietary preferences in mind. This helps them stay relevant and cater to their customers' evolving tastes. Additionally, their farm-to-table initiative adds to their sustainability efforts, aligning with current consumer preferences for ethical dining.
Community Engagement - Connecting with the Local Community
Terra by Ocean Palms is committed to engaging with the local community. They source locally grown ingredients, use traditional recipes, and connect with local fishermen for fresh seafood. This not only supports the local economy but also enriches their food with authentic and fresh ingredients. By emphasising local sourcing and community engagement, Terra creates a dining experience that is both genuine and sustainable.
Challenges and Adaptations - Dealing with Challenges
Running a restaurant has its challenges, and Terra by Ocean Palms is no exception. Food and dining trends can change quickly, requiring constant adaptation. To stay ahead, they regularly update their menu with seasonal dishes and listen to customer feedback. This adaptability helps them navigate the dynamic culinary industry and maintain their reputation for excellence. By continually innovating and responding to customer preferences, Terra ensures they remain a top choice for diners.
Future Plans - Plans for the Future
Looking ahead, Terra by Ocean Palms has big plans for growth and expansion. They aim to create more unique spaces while focusing on creativity and customer satisfaction. Their goal is to grow
sustainably while maintaining the quality and unique dining experience they are known for. Staying adaptable to market trends and customer preferences will be key to their future strategy. By continually innovating and expanding their offerings, Terra aims to solidify their position as a leader in Goa's food scene.
Conclusion
Under Rahim Virani's leadership, Terra by Ocean Palms has successfully created a special place in Goa's food scene. By combining luxury with affordability, emphasising local and fresh ingredients, and offering a unique dining experience, they stand out. As they continue to evolve and adapt to the changing food industry, their commitment to quality, sustainability, and customer satisfaction remains strong. Terra by Ocean Palms is not just a restaurant; it is a testament to the power of vision, innovation, and dedication in creating memorable dining experiences. With a strong foundation and a clear vision for the future, Terra by Ocean Palms is set for continued success and growth in the years to come.
Butter Chicken & Naan Combo
International Dancer at Terra by Ocean Palms
The Origin, Goa
The Origin in Seraulim, South Goa, is a dynamic restaurant offering continental cuisine, live music, and sports events. Founded by Alexandre Noronha, Shawn Costa, and Sherwyn Costa, it blends culinary excellence with community engagement. restaurant
by: Team ItsGoa Images by: The Origin Goa
www.itsgoa.com itsgoa_ Itsgoa
Article
Dinning under the stars: Experience dinning in our elegant open air section
Nestled amidst the serene landscapes of Seraulim, South Goa, The Origin stands as a beacon of culinary excellence and community spirit. Founded by Alexandre Noronha, Shawn Costa, and Sherwyn Costa, this vibrant establishment is more than just a restaurant—it's a testament to passion, innovation, and the art of creating memorable dining experiences.
Owners Introduction
At the heart of The Origin are Alexandre Noronha, Shawn Costa, and Sherwyn Costa, each bringing a unique set of skills and experiences to the table. Alexandre, with his background in business and a thriving enterprise in the industrial gases manufacturing sector, provides strategic direction. Shawn, an architect by training, infuses the venue with meticulously designed spaces that elevate every dining experience. Sherwyn, rooted in hospitality, ensures impeccable service and unforgettable guest interactions.
Background and Concept
The Origin was born from a shared vision to create a versatile space where food, drinks, and entertainment converge. Inspired by the 2022 FIFA World Cup, the founders envisioned a lively venue where sports enthusiasts could gather. Beyond being a sports bar, The Origin evolved into a dynamic hub offering live music, catering to families, and presenting a multicultural dining experience.
Located against the backdrop of lush green fields, the restaurant's terracotta walls and elegant Spanish tiles reflect a blend of natural beauty and architectural finesse.
Culinary Experience
Dining at The Origin is a journey through continental cuisine crafted from high-quality, locally sourced ingredients. From traditional Goan flavours to international delights, each dish is designed to tantalise taste buds and create lasting impressions. The bar complements the dining experience with unique cocktails and spritzers, expertly curated to enhance every flavour profile.
Ambiance and Décor
The atmosphere at The Origin is designed to be both cosy and elegant, creating a special dining experience. They've put a lot of thought into every detail to make sure it feels just right. From their unique cane chairs to the warm, earthy tones of the terracotta walls, and the green plants that bring a sense of peace indoors, everything is chosen carefully. Their goal is for every guest to feel completely at ease and enjoy their time in a place that's both welcoming and stylish.
Experience dinning with a view - Enjoy cozy seating amidst lush fields
Savour the perfect pairing: Delicious bar snacks and craft cocktails
Customer Experience
At The Origin, guests are greeted warmly and made to feel part of a friendly community. They have special events like Double up Mondays and Weekly Gamethon Wednesdays, where people can join in and have fun. They also have live music and show sports games, so there's always something to enjoy. Their aim is to make sure every visitor has a great time and remembers their visit fondly.
Adapting to Trends
In Goa's ever-changing food world, The Origin always tries new things to stay ahead. They keep changing their menu and events to match what people like right now. Whether they're making new drinks or having private parties like weddings and birthdays, they know that changing is important to stay a favourite place for food.
Community Engagement
The Origin is actively involved in local pop-up bazaars, where they support local artisans and connect closely with the community. This participation is about more than just business—it's about sharing cultures, supporting local talent, and showing their commitment to being a valued part of the Seraulim community.
Challenges and Adaptation
Overcoming challenges is a vital part of The Origin's story. From managing day-to-day tasks like operations to keeping up with what their customers expect, they’re always striving to improve. By listening closely to it’s guests and using the knowledge of it’s team, they find solutions that work. This helps them run smoothly and provide great experiences for everyone who visits. Whether it's adjusting what they offer or making their service even better, they’re committed to adapting and keeping their high standards.
Future Plans
In the near future, The Origin plans to expand its space to accommodate larger groups of people. They also want to introduce new themed nights and events for their guests to enjoy. Their main goal is to continue providing excellent service, offering innovative culinary experiences, and creating memorable moments for everyone who visits.
savoury chicken steaks
Jujeh Kebabs and refreshing drinks
Dessert cafe
Sweet Pink
Cynthia's Sweet Pink evolved from a home kitchen passion to a beloved dessert cafe, known for its quality, freshness, and welcoming ambiance, offering a delightful array of sweet treats.
Article by: Team ItsGoa
Images by: Sweet Pink
In the heart of a bustling city, nestled among its winding streets and vibrant neighbourhoods, Sweet Pink stands as a testament to one woman's unwavering passion for baking. Cynthia, the visionary behind Sweet Pink, didn't start her journey with dreams of owning a dessert cafe. Instead, it began humbly in her own home kitchen, where she found solace and joy in crafting delectable treats for her children's school lunches. Each cookie, each slice of cake, and every carefully baked pastry became more than just food—it was an expression of love and creativity, a way to bring smiles to her family's faces.
As Cynthia honed her baking skills, experimenting with flavours, perfecting recipes, and delighting in the art of dessert-making, her passion grew into a deep-seated love affair with the culinary world. What started as a simple hobby soon blossomed into a full-fledged commitment to quality baking, driven by a desire to share her creations with a wider audience.
The name "Sweet Pink" emerged from Cynthia's affection for the colour pastel pink, which she felt symbolised the sweetness and warmth inherent in her baked goods. It wasn't long before her home kitchen could no longer contain her burgeoning ambition. With unwavering determination and a recipe book filled with family favourites, Cynthia took the leap from home baker to entrepreneur, opening the doors to Sweet Pink—a quaint, inviting space where every pastry, cake, and confection is made with love and the finest ingredients.
Sweet Pink quickly became more than just a cafe; it became a sanctuary for dessert aficionados seeking an escape from the ordinary. Cynthia's dedication to quality and her meticulous attention to detail ensured that each treat served at Sweet Pink was not only delicious but also a testament to her commitment to excellence.
www.itsgoa.com itsgoa_ Itsgoa
The Birth of Sweet Pink
Cynthia Dourado
Interior of Sweet Pink Margao
Interior of Sweet Pink Margao
Crafting the Menu
At Sweet Pink, freshness is paramount. Cynthia envisioned her cafe as a haven for dessert lovers, where everything is made fresh daily to ensure unparalleled quality and flavour. The menu reflects Cynthia's dedication to variety, offering an extensive selection of desserts ranging from indulgent cheesecakes and moist milk cakes to classic favourites like perfectly frosted cakes and freshly baked croissants and sandwiches for those with a savoury palate. Every item on the menu is thoughtfully curated to cater to diverse tastes and preferences, promising a delightful experience with every visit.
Customer Favourites
Among the myriad offerings at Sweet Pink, certain desserts have emerged as beloved favourites among patrons. The banana pudding, with its creamy layers of vanilla wafers and ripe bananas, remains a top contender for the title of most craved treat. The strawberry tres leche, a decadent spin on a traditional dessert, captivates diners with its rich, moist texture and sweet strawberry topping. For those seeking refreshment, Sweet Pink's creamy milkshakes in a variety of flavours are a perennial hit, offering a cool, creamy escape from the heat. And of course, no visit to Sweet Pink would be complete without sampling one of their velvety cheesecakes or the signature tiramisu—a timeless classic that transports taste buds to Italy with each bite.
Cafe Decor
Stepping into Sweet Pink is like entering Cynthia's own living room, where every corner exudes warmth and hospitality. The cafe's decor, personally overseen by Cynthia herself, reflects her unique style and personality. Simple yet inviting, the ambiance is enhanced by soft hues of pink that create a soothing, welcoming atmosphere. Each detail, from the comfortable seating to the subtle lighting, has been carefully chosen to ensure that patrons feel at home as they savour their desserts in a cosy and relaxed setting.
Challenges Faced
Behind the scenes, Cynthia faced numerous challenges on her path to establishing Sweet Pink as a premier dessert destination. Chief among them was the delicate balance between maintaining uncompromising quality and affordability. Sweet Pink's commitment to using only the finest ingredients and crafting each dessert with meticulous care necessitated careful pricing strategies to ensure that every customer received exceptional value without sacrificing taste or freshness. Cynthia's dedication to quality control and customer satisfaction has been instrumental in earning the trust and loyalty of Sweet Pink's evergrowing clientele.
Soft Chocolate-filled Doughnuts
Silver Jubilee special: art on the outside, chocolate Bailey’s on the inside
Sustainability Efforts
In an age where sustainability is paramount, Sweet Pink embraces responsible practices to minimise waste and uphold freshness. Cynthia's approach involves preparing desserts in smaller batches, ensuring that each sweet creation is as fresh and delectable as the first. This not only reduces food waste but also aligns with Cynthia's commitment to environmental stewardship, offering patrons guiltfree indulgence in every bite.
Future Vision
Looking forward, Cynthia envisions Sweet Pink expanding its footprint as the ultimate dessert destination for enthusiasts near and far. Her ambitious plans include broadening the cafe's menu to include even more innovative and irresistible treats while maintaining the same dedication to quality and freshness that has defined Sweet Pink from its inception. Cynthia's goal is clear: to establish
our
Sweet Pink not just as a place to enjoy exceptional desserts but as a cherished community hub where friends and families gather to create sweet memories together.
Conclusion
Cynthia's journey from a passionate home baker to the visionary founder of Sweet Pink is a testament to her unwavering commitment to excellence and her boundless love for baking. Through perseverance, creativity, and a deep understanding of what dessert lovers crave, she has transformed a personal passion into a thriving business that delights customers with every visit. Sweet Pink isn't just a cafe; it's a celebration of sweetness, a haven of hospitality, and a tribute to Cynthia's enduring dedication to her craft. As she continues to innovate and expand her dessert offerings, Sweet Pink is poised to become a beloved fixture in the dessert scene, inviting all who enter to indulge in the pleasures of homemade sweetness.
club sandwich
savory interlude in the world of sweetness
1st Birthday cake
Pooja Parab Phadke
Chef Pooja Parab Phadke transitioned from a passionate home baker to a successful entrepreneur, founding "Oh My Cookies," blending creativity, dedication, and community engagement to achieve her culinary dreams.
Article by: Team ItsGoa
Images by: Pooja Parab Phadke
home baker
In the vibrant culinary landscape of Goa, one name stands out for its creativity, passion, and dedication: Chef Pooja Parab Phadke. A resident of Marcel, Pooja's journey from a curious child who loved baking to a successful entrepreneur and professional chef is nothing short of inspiring. Having completed her studies at the prestigious IHM Goa, Pooja began her professional culinary journey in 2016, marking the start of a career filled with exploration, innovation, and a deep love for the culinary arts.
A Passion Ignited Early
Pooja's fascination with baking began at a young age, fueled by curiosity and a desire to master the art. This early interest was not just a passing phase; it grew into a burning passion that led her to pursue formal studies in the culinary arts. The skills and knowledge she gained at IHM Goa laid the foundation for her future endeavours, shaping her into a chef who would go on to work with numerous international brands, honing her craft and expanding her culinary repertoire.
Culinary Career and Professional Growth
After graduating, Pooja dove headfirst into the world of professional cooking, quickly establishing herself as a talented and dedicated chef. Over the years, she had the opportunity to work with several renowned international brands, each experience adding to her skills and broadening her culinary horizons. This exposure to different cuisines, techniques, and industry standards played a crucial role in shaping Pooja's approach to cooking and her understanding of the culinary world.
The Entrepreneurial Leap
Despite her success in the professional culinary world, Pooja reached a point in her career where she felt the need to create something of her own. This desire, born out of a deep passion for food and a yearning to build a brand that reflected her values and aspirations, led Pooja to take the bold step of venturing into entrepreneurship. Launching her own start-up, Oh My Cookies, allowed her to explore new avenues in the culinary arts, pushing the boundaries of creativity and innovation while staying true to her roots. Pooja also takes a moment to
express her deep gratitude to her parents for their endless support and encouragement. Their unwavering appreciation for her work and patience with her demanding hours have been invaluable throughout this journey, giving her the strength and motivation to pursue her dreams.
A Love for Baking
Among the many culinary delights Pooja enjoys creating, baking holds a special place in her heart. Her absolute favourite items to bake are cookies and macaroons, two classics that never fail to impress. For Pooja, these treats offer endless possibilities for creative combinations, allowing her to experiment with flavours and textures in ways that continually surprise and delight those who try them. Whether it's the rich, sweet flavours of a perfectly baked cookie or the delicate balance of a finely crafted macaroon, Pooja's baked goods are a testament to her skill and passion.
Overcoming Challenges in Entrepreneurship
Starting her own business was not without its challenges. Transitioning from the structured environment of a large culinary industry to the more intimate setting of a start-up required significant adjustments. One of the biggest challenges Pooja faced was managing limited stock and minimising waste, a task that demanded careful planning and resourcefulness. Additionally, she had to adapt to working with fewer ingredients while still maintaining the high quality that her customers had come to expect.
Pooja’s Brand logo
Baby moon cake with home-made butterscotch ganache layer
White Chocolate Ganache Cake for a 5th birthday party
Engaging with customers through social media platforms like Instagram and Facebook also presented a new set of challenges. Pooja had to learn how to create curiosity and keep her audience engaged, a task that required a new approach and a deeper understanding of digital marketing. Despite these hurdles, Pooja managed to navigate the complexities of entrepreneurship with the unwavering support of her husband, whose help with finances, business management, and deliveries was instrumental in her success.
Balancing Life and Work
Running a home-based baking business requires more than just culinary skills; it demands a delicate balance between work and personal life. For Pooja, this balance is achieved through careful time management and a commitment to making time for the things that matter most. She often works extra hours to ensure that she can take time off after completing her deliveries, and she and her husband plan their day around their business obligations, especially when they travel.
Inspiration from Travel and Hobbies
Pooja's creativity in the kitchen is not limited to her professional experiences; it is also fueled by her love for travel and her diverse hobbies. She enjoys exploring new places and sampling different desserts from various regions in Goa, finding inspiration in the unique flavours and techniques she encounters. Travelling at least once a month, Pooja uses these experiences to enrich her culinary creations, infusing her dishes with the essence of the places she visits.
In addition to her love for travel, Pooja has a passion for playing softball, a sport that keeps her active and energised. She also holds a certificate in Bharatanatyam, a classical Indian dance form, which adds another layer of creativity and discipline to her life. These hobbies not only enrich her personal life but also contribute to her overall creativity, allowing her to approach her work with a fresh perspective and a renewed sense of purpose.
Staying Updated and Inspired
In the fast-paced world of culinary arts, staying updated with the latest trends and techniques is essential. For Pooja, social media platforms like Instagram and Pinterest are invaluable tools for staying inspired and connected to the culinary community. These platforms provide creative ideas and trends that Pooja can incorporate into her own work, allowing her to stay ahead of the curve and continually innovate.
Two tier cake chocolate truffle cake with vibrant colors and rich flavor
In addition to social media, Pooja also relies on Google for gathering specific information and broadening her knowledge. Whether she's researching new recipes, exploring different culinary techniques, or seeking inspiration for her next creation, Google serves as a valuable resource that helps her stay informed and inspired.
Memorable Moments and Signature Creations
Throughout her journey as a homemaker and entrepreneur, Pooja has had many memorable experiences, but one that stands out is the joy she feels when seeing the happiness on children's faces as they enjoy her creations. This simple yet profound joy is a reminder of why she chose to pursue a career in the culinary arts and serves as a source of motivation as she continues to grow her business.
Among her many creations, Pooja's signature Ginger Chocolate Cake is a standout. This unique cake offers a strong ginger flavour balanced by rich chocolate, creating a delightful surprise for anyone who tries it. Another favourite is her Flourless
Chocolate Brownie, a mouthwatering treat that never fails to impress. These signature items, along with her other creations, are a testament to Pooja's skill and creativity, and they continue to be a hit with her customers.
Advice for Aspiring Home Bakers
For those who are just starting out in the world of home baking, Pooja offers some valuable advice: never give up, even when things don't go as planned. Baking is a long and sometimes exhausting process, but the results are always worth the effort. It's important to allow yourself to fail once or twice because those experiences make you stronger and more resilient.
Pooja encourages new bakers to remain patient and calm, trusting that their hard work will lead to great outcomes. She also reminds them that not all customers will be fans of their work, and that's okay. It's important to let things flow naturally and to focus on the joy of the process rather than the outcome.
Customised red velvet and chocolate cupcakes for kids birthday
Balancing Business and Personal Life
Running a home-based business requires careful time management and a willingness to make compromises. For Pooja, this means working extra hours to ensure that she can take time off after delivering her products. She and her husband also plan their day around their deliveries, especially when they travel, to ensure that they can balance their business and personal lives.
Despite the challenges of balancing work and life, Pooja makes it a point to carve out quality time with her husband, whether it's a mini dinner date, a relaxing drive, or spending time with friends and relatives. This balance, although difficult to maintain at times, is crucial to her overall well-being and allows her to continue pursuing her passion for baking without sacrificing her personal life.
A Memorable Project
One of the most memorable projects Pooja has worked on was preparing 100 gift hampers for a customer's 70th birthday celebration. The order was last-minute, and the location was far from where her
A variety range of red velvet, white chocolate, dark chocolate and hazelnut cookies
business is based, requiring her and her husband to dedicate two full days to baking, packing, and dispatching the hampers. They even included handwritten notes in each hamper to add a personal touch.
Despite the challenges, including her husband's need to step in and help despite working in a completely different industry, the project was a success. The experience was demanding but incredibly rewarding, highlighting Pooja's ability to work under pressure and deliver high-quality products on time.
Conclusion
Chef Pooja Parab Phadke's journey from a curious child who loved baking to a successful entrepreneur and professional chef is a testament to her passion, dedication, and creativity. Through hard work, determination, and the unwavering support of her husband, Pooja has built a brand that reflects her values and aspirations. Her love for baking, combined with her ability to balance work and personal
Heart shaped Red velvet berryLicious cake
Bastille Day In Goa: Maître Cuisinier de France Chef Patrick Albert
Chef Patrick Albert celebrated Bastille Day in Goa with a French Masterclass, sharing classic culinary techniques, cultural traditions, and a special poached chicken recipe at Kamaxi College of Culinary Arts. Article & Images by: Team ItsGoa
Chef Patrick Albert guides a participant through a hands-on French culinary masterclass
Bastille Day in Goa: Maître
Cuisinier
de France
Chef Patrick Albert’s Ode to French History, Culture and Epic French Cuisine
The occasion of French National Day, also known as Bastille Day, is celebrated annually on July 14 in remembrance of the storming of the Bastille fortress-prison in Paris in 1789, a landmark event linked to the French Revolution. Over the centuries, with the advent of globalisation and the subsequent migration of French people and influence across the world, French National Day has become a global phenomenon, celebrated with pomp befitting the vivacity of French culture. In Goa, French national and Maître Cuisinier de France Chef Patrick Albert, head chef and faculty member at Kamaxi College of Culinary Arts (KCCA), Verna, in collaboration with Alliance Française, Panjim, brought a taste of classic France to Goan shores through a French Masterclass recently held for culinary connoisseurs at KCCA, in tribute to his roots and celebration of Bastille Day.
Bastille Day Celebrations In France
French National Day, also known as Bastille Day, celebrated on July 14, commemorates the storming of the Bastille fortress-prison by the French civilians
in Paris in 1789, a pivotal event in the historic French Revolution that marked the end of the monarchy. Known in France as ‘La Fête Nationale,’ Bastille Day’s importance is reflected in the pomp and splendour of the military parades, fireworks displays, parties and public gatherings, with delicious food and drink, taking centre stage.
Culinary Delights Of Bastille Day
The French identity is synonymous with lovingly prepared food and drink and this aspect is brought to the forefront on Bastille Day, with families and friends gathering across France, and across the world, to indulge in traditional dishes and regional specialities. French cuisine is considered by many to be the epitome of culinary excellence. Its formal techniques, such as the precise methods of sautéing, poaching, and sauce-making, have been perfected over centuries and are foundational methods taught in culinary schools worldwide. Many of the dishes enjoyed on Bastille Day originate in the regional kitchens of France, passed down through generations. The festive atmosphere of Bastille Day brings communities together, fostering a sense of unity and pride.
Chef Patrick's delectable tomato tart prepared during the French culinary masterclass
Patrick passionately demonstrated culinary techniques at the French masterclass
Chef
Bastille Day Around The Globe
Bastille Day's global appeal extends to French expatriates and Francophiles worldwide, who enthusiastically celebrate French culture and the ideals of liberté, égalité, and fraternité. Festivities include parades, fireworks, and culinary events that showcase French gastronomy. This international celebration honours France's historical legacy and fosters cultural exchange and unity among diverse communities.
Chef Patrick Albert: A Culinary Icon In Goa
One notable figure in the propagation of French cuisine, especially in Goa, is Chef Patrick Albert. A French national and Maître Cuisinier de France – or Master Chefs of France, an association of France's top chefs that promotes French cuisine and culinary arts around the world. Chef Patrick serves as the head chef faculty at the Verna-based Kamaxi College of Culinary Arts (KCCA). He is a distinguished
Participants observed Chef Patrick prepare les îles flottantes, the airy fragrant French dessert
Chef Patrick teaching participants how to prepare the sumptuous poulet à la diable (devilled chicken)
member of the Academie Culinaire De France, the world’s oldest association of culinary and pastry chefs. This honour places him among an elite class of chefs dedicated to fostering the French culinary arts and promoting professional development. With an illustrious career spanning continents, Chef Patrick remains deeply connected to his French roots and is particularly passionate about celebrating Bastille Day.
Fond Memories of Bastille Day In France
Growing up in France, Chef Patrick's Bastille Day celebrations were marked by family lunches featuring a variety of appetisers, main courses, and pâtisseries (pastries) for dessert. His family lovingly prepared these dishes, and he often helped with the preparations, which developed his love for traditional and fine French cuisine. In the evening, they would all enjoy the fireworks together. These gatherings and the spectacular fireworks displays are among his fondest memories of French National Day.
Piece Of French Culinary Traditions In Goa
Having instilled his zeal for French cuisine in chefs across countries, Chef Patrick is delighted to bring a piece of France to Goa. He shares his knowledge of classic French culinary methods with Goa-based culinary students and gourmands. With his vast expertise in the hospitality industry, Chef Patrick has made a lasting impact on the culinary students in Goa, dedicated to preserving and perpetuating the tradition of great French cuisine. Imparting timeless techniques and flavours to young, aspiring professionals and hobby cooks is not just his passion, but a deeply cherished responsibility. Chef Patrick’s impact at KCCA goes beyond technical expertise; his commitment to education extends to nurturing a new generation of chefs who embody his values of precision, creativity, and respect for ingredients.
Bastille Day Celebration at KCCA
This year, in honour of this significant day, KCCA in collaboration with Alliance Française Panjim, an international organisation that aims to promote the French language and Francophone culture around the world, organised a French Masterclass with Chef Patrick Albert on July 13 at the institute’, to showcase the lesser-known French classics. This festive Masterclass offered a unique opportunity for anyone interested in mastering French cuisine and classic techniques of French cooking, providing an enriching experience for epicureans and avid lovers of French culinary techniques and cuisine. He taught participants how to prepare dishes like tarte tomate (tomato tart), les îles flottantes (floating islands), and poulet à la diable (devilled chicken). The masterclass was a success and received significant attendance.
The Verna-based KCCA in collaboration with Alliance Française Panjim celebrated Bastille Day with Chef Patrick Albert’s masterclass
Also in line with his role as a propagator of French culinary techniques Chef Patrick shares a belove easy-to-follow recipe in honour of Bastille Day — Poular e poch e (poache chicken).
RECIPE: Poached ch cken (poula de pochée
4 carrots peele an halve
4 weeks white an light green parts only halve lengthwise an thoroughly rinse
1 chicken left whol
Salt an freshly groun black peppe
4 s all onions (about 2 inches in ia eter) peele
4 cloves garlic peele
1 bouquet garni (sprig of thy e sprig of parsley
1 bay leaf an 5 peppercorns tie in cheesecloth
1 tablespoon butte
1 tablespoon flou
½ cup heavy crea
Juice of 1 le o Cooke rice or noo les for servin
¼ cup slice chives
PREPARATIO
Step 1
Sp ead ca ots and leeks at t e bottom of a la ge
soup pot. Season chicken with salt and pepper, then add to the pot along with onions, garlic, and a bouquet garni. Cover with water and bring to a boil. Reduce heat to low and simmer, partially covered, for about 1 hour, until tender.
Step 2
Transfer the chicken to a cutting board and remove skin. Detach legs and wings, then separate the drumsticks from thighs. Remove the breast, discard the bones, and slice the meat thinly. Cover and keep warm.
Step 3
Transfer the vegetables to a bowl and keep warm. Discard the bouquet garni. Boil the broth in the pot until reduced by half. In a small saucepan over low heat, melt butter and whisk in flour without browning. Gradually whisk in 1 cup of broth, thickening the mixture. Add cream and bring to a simmer. Remove from heat, stir in lemon juice, and season with salt and pepper.
Step 4
To serve, place a bed of rice or noodles in a large, deep serving dish. Top with the vegetables and then the chicken. Spoon the sauce over the top and garnish with chives. Serve immediately.
Chef Patrick Albert honoured Bastille Day with his passion for French cuisine by sharing a recipe for poached chicken (poularde pochée)
Mumbai-based certified nutritionist and food blogger Greta Fernandes shares her recipe for Butter Garlic Mushrooms in Red Wine, a quick and flavorful 10-minute dish combining mushrooms, garlic, herbs, and red wine for a sophisticated, nutritious appetizer.
Article & Images by: Greta Fernandes (Deliciously URS)
www.itsgoa.com itsgoa_ Itsgoa
Butter Garlic Mushrooms made in red wine is a beautiful blend of sophistication and mouthwatering flavours.
Mushrooms are a great source of Vitamin D. Especially in the monsoon when the sun plays hide and seek. The cloudy skies during the rainy months block the sun and we are unable to soak the much essential Vitamin D, which our body needs to synthesise the calcium.
Hence, we need to come up with a few cooking techniques to increase the intake of Vitamin D. Although during the cooking process wine loses most of it’s alcohol content it also increases the flavour of the dish it is added to. That becomes a win-win, especially on special occasions when the weather is too gloomy outside, these recipes can brighten up your dinner tables.
Mushrooms make a great ingredient for starters. They taste good and do not need any elaborate preparation before cooking. All you have to ensure is that they are wiped clean and thereafter rinsed quickly. Pat dried and they are ready to use.
These buttery garlic mushrooms are ready in flat 10 minutes and the addition of red wine sauce gives it a well-rounded flavour. You can add thyme, basil, oregano, or just mixed herbs with crushed black pepper and your side dish for the dinner is ready.
This could be served over crostini (small pieces of toasted bread) or buttery pasta along with a glass of wine for accompaniment.
Butter Garlic Mushrooms in Red Wine (Each serving of 50g contains 118 calories)
Ingredients :
• 500 g button mushrooms sliced
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 an onion finely chopped
• 2 tbsp red wine
• 2 tsp mixed herbs
• 2 tsp dark soya sauce
• ½ tsp brown sugar
• 2 tbsp chopped fresh coriander
• 4 cloves garlic minced
• Salt and pepper to taste
Method :
• Heat the butter and oil in a large pan or skillet over medium-high heat.
• Sauté the chopped garlic and onions until softened will take about 3 minutes.
• Add the mushrooms and cook for about 4-5 minutes until golden on the edges.
• Pour in the wine, brown sugar and dark soya sauce and cook for 2 minutes
• Further cook till the red wine sauce reduces and caramelises.
• Add mixed herbs and cook for a further 30 seconds, until fragrant.
• Season with salt and pepper (to your taste).
• Sprinkle with chopped coriander and serve warm.
These delicious Mushrooms are best served hot on toasted and crispy garlic bread. For more handy tips and nutrition related content do visit the Recipe on: https:// deliciouslyurs.com/food-stories/butterygarlic-mushrooms in-redwine/
Butter Garlic Mushrooms in Red Wine
Indian Hotels Company (IHCL), Goa’s largest hospitality company and a key stakeholder in the state's travel and tourism sector, introduces thoughtfully curated ‘Immersive Experiences’. Under Paathya, IHCL’s framework of sustainability and social impact measures, this initiative reveals Goa’s hidden treasures, allowing guests to engage in authentic and enriching experiences through strategic partnerships and close collaboration with the local communities.
Speaking on the initiative, Mr. Ranjit Phillipose, Senior Vice President – Operations, Goa said, “Since 1974, IHCL has been synonymous with Goa, playing a crucial role in advocating sustainable tourism and preserving the state's rich heritage. In line with Paathya, this initiative aims to showcase Goa's undiscovered jewels and enrich every holiday experience with the opportunity to give back to the community, ensuring a holistic, interactive and rewarding journey.”
Rediscover the paradisiacal state of Goa, with its lush landscapes, picturesque locales, serene hinterlands and the captivating stories of its people. Delve into the historic legacy of cultural landmarks, uncovering its vibrant past and rich heritage. Wander through the charming Latin Quarter of Panjim, adorned with colourful Portuguese-style houses and
its vivid tales. Embark on a culinary adventure, savouring Goa’s renowned Feni and a plethora of authentic delicacies. Explore the intriguing history of the iconic Fort Aguada, illuminating Goa’s colonial era. Revel in the time-honoured tradition of Goan bread-making, guided by generations of skilled bakers. Discover the hidden wonders and intriguing stories of Goa’s hinterlands and its customs.
Reinforcing IHCL’s commitment to responsible tourism, Immersive Experiences at IHCL, Goa is a continued effort towards cultivating profound connections with Goa's rich culture and empowering the society at large.
IHCL, Goa comprises of a group of brands and businesses that offer a fusion of warm Indian hospitality and world-class service. These include Taj Exotica Resort & Spa; Taj Cidade de Goa; Taj Fort Aguada Resort & Spa; Taj Holiday Village Resort & Spa; The Yellow House, Goa – IHCL SeleQtions; Vivanta Goa, Panaji; Vivanta Goa, Miramar; Ginger; amã Stays & Trails; Qmin and TajSATS.
Art of Baking Goan Bread
Goan Breads
Feni Making
Historic Architecture
