Eat & Stay Goa: ItsGoa - May 2022 Edition

Eat & Stay Goa

Flavours of Kerala

Expert guest Chef Latha, a culinary genius from Grand Hyatt Kochi, brings to you authentic favourites and her very own signature recipes.

The Burger Dough Company

There is a new name in the burger business in Goa and that’s the Burger Dough Company at Quepem.

Robins Ark

“The steaks that we serve here are cooked using the sous vide technique and we get rave reviews about it. “

segundo bairro

On 1st January 2022, this quaint, Goan at heart, village restaurant and community bar opened its doors for business.

bake my day

Bake My Day at Colva is your one-stop shop for cakes, bakes, pastries and other confectionery

Photography: Chulha at Grand Hyatt Goa

Editorial

Hello Readers, It’s been a wonderful beginning to one of Goa’s hottest months, May, with the Ambeachem Fest being held on the very same day as Mother’s Day, i.e. the 8th of May. Couldn't have had it any better. Both are equally important. While Mother’s Day celebrates Mothers, the Ambeachem Fest celebrated the Goan mangoes some of which are fast disappearing. The Fest was full of surprises. Para athletes were felicitated by the DGP of Goa, Jaspal Singh. The Pink Force (the mobile ladies police force), a much-needed service especially for ladies in Goa was also in attendance with their stall to help women. There were stalls run by the differently-abled with art and craft items made by them on sale. Thanks to Prakash Kamat, retired Senior Journalist and now disability activist for the hard work that went into including people with disabilities in mainstream society. Some Goan para-athletes even excelled in the sports arena at the National level recently. It was heartening to see women at the forefront of everything especially since it was Mothers Day. The whole Fest was women driven from singing to performing arts and dance. Even Goa’s state musical instrument the Ghumot was handed over

to the girl child by Marius Fernandes, Goa’s very own Festakar. Usually in Goa, the Ghumot is played only by men. It was fun to see around 27 women play the ghumot in what could be considered a world record for the most women in one place playing a Ghumot. It was really nice to hear Dr. Maryann Lobo. An ayurvedic doctor by profession and nature enthusiast, who had many useful tips to share with us about the mango leaf and how it is used in Hindu homes because it has medicinal properties. What's worth a mention here are the three Goan single mothers who accompanied their differently-abled children to the Fest. One of them, Shital Gaonkar whose son Vithoba, 13, has Downs Syndrome and is studying at Xaviers Academy, Old Goa, the other is Swarnali Ghosh, whose son Sneham Sarkar,17, is Autistic and studying at Xavier's as well. The third is Sunanda Salgaonkar whose daughter Swati Shenai Salgaocar, 31, has a slight speech impairment and studied at NIOS Delhi after initial studies at Sanjay School Goa. As the saying goes “When life throws stones at you, pick them up and learn to use them to build the strongest, firmest foundation that no one could ever destroy. This is exactly what the women involved in the Fest did. Balancing home, and career, educating and attending to their differently-abled children with patience and love, and building a firm foundation that no one could destroy.

Wishing all our lovely mommies a Happy Mothers Day. Let's strive to preserve and propagate our Goan heritage of mangoes by planting and caring for the trees we have,

Jessyl Fernandez

Get in touch:

Nordic Intent HQ, Lane 4, PDA Colony, Near Le Magnifique, Bardez Goa – 403521

+91-9765419976 mail@itsgoa.com

Index

01 Flavours of Kerela

02 The Burger Dough Company

03 Robins Ark

04 Bake My Day

05 Segundo Bairro

06 Locally Reviewed Seafood Restaurants in Goa

07 Best Multi-Cuisine Restaurants in Colva

Introduction

Goa, the tiniest state on the western coast of India, boasts golden pristine beaches, palmfringed avenues, flavourful food, delicious Portuguese-influenced sweets, and warm, hospitable people. Also known as the Ibiza of India for its partying. A tropical paradise of flora and fauna, from the very famous 'almi' (mushrooms) endemic to its forests, that grow only on the red mud anthills, to the solar prawns that are fished immediately after the monsoons, Goa is unique. Tourists are also attracted to Goa for its cultural heritage - from the famous old Portuguese churches like Se Cathedral in Old Goa, the 16th Century Safa Masjid in Ponda and Shree Mangesha Temple in Mardol, the legendary Arvalem or Pandava Caves where the Pandavas of the Mahabharat fame lived, to its two unique festivals - Carnival and Shigmo. Goa plays host to many festivals

- the International Film Festival of India that promotes cinema, the Serendipity Art Festival, Sunburn Music Festival, The Grape Escapade to name a few. To showcase this varied heritage of culture, art, tradition, food, and people, in 2015 ItsGoa was born. The main aim was to make it the premier portal for all things Goa. We were able to showcase Goa like never before. Soon our blog-based website transcended the virtual space, with the ItsGoa magazine a sought-after resource for visitors to Goa from countries like Norway, Germany, UK, USA, UAE, etc. The Covid Pandemic in 2020 brought everything to a standstill and printing of the magazine was put on hold. Now that life is almost back to normal in Goa, and to maintain the covid norms, we have decided to launch our very own ItsGoa magazine online.

A little about our Magazine

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

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

Flavours of Kerala at GRAND HYATT GOA

Spice up your summer with sensational cuisine from the coast of Malabar this May at Grand Hyatt Goa. Expert guest Chef Latha, a culinary genius from Grand Hyatt Kochi, brings to you authentic favourites and her very own signature recipes.

Photograph: Grand Hyatt Goa

Goa, May 2022: Spice up your summer with sensational cuisine from the coast of Malabar this May at Grand Hyatt Goa. Expert guest Chef Latha, a culinary genius from Grand Hyatt Kochi, brings to you authentic favourites and her very own signature recipes. Experience a spread of rich and aromatic dishes from 13 to 27 May 2022 at Chulha where Chef Latha will take charge of the kitchens.

Chef Latha, Chef de Cuisine at the Malabar Café, Grand Hyatt Kochi Bolgatty, empowered herself from the norms of the society and mastered the culinary arts. With exceptional knowledge and hands-on experience in age-old Kerala cuisines, the extraordinary woman takes pride in her own recipe book to be published later this year and has more than 3,000 original recipes in her repository.

An ardent promoter of the good food concept, Chef Latha is also the patron of organic cooking which speaks about the type of food she brings to the table. Kappadu Kaya Curry and Meen Manga Thakkali Curry are her signature specialties, a must try at the festival.

Special beverages all the way from Kochi will also accompany the meals. Choose from a specially curated menu that includes options of seafood, meats, vegetarian and non-vegetarian thalis and enjoy the simple and rich flavours of the South, from spicy to sweet and sour.

Venue: Chulha at Grand Hyatt Goa

When: 13 to 27 May, 2022 Time: 7:00 PM to 11:00 PM

For more details and reservations: call +91 770 900 4913

About Grand Hyatt Goa:

Grand Hyatt Goa is conveniently located seven kilometers (4.3 miles) from the capital, Panaji. The hotel is an enchanting destination resort and spa inspired by a 17th-century Indo-Portuguese palace, spread across 28 acres of lush landscapes and serene tropical gardens rolling down to the bay. Set beside the calm waters of Bambolim Bay in Northern Goa, this contemporary palace

features 313 grand rooms and magnificent suites, most of which offer panoramic sea views and magical sunsets from their large balconies. Grand Hyatt Goa has been honoured with some of the most prestigious awards in the hotel and hospitality sector, including:

2021 Travel + Leisure- India’s Best Awards 2021: Best Family Hotel

2019 The Dining Room – Best All Day Dining by Times Food Awards

2019 Chulha – Best Indian by Times Food Awards

2018 Mughlai Cuisine – Travel + Leisure Delicious Food Awards

2018 Best Spa Resort – AsiaSpa India Awards

2018 Confeiteria – Best Bakery/Confectionary by Times Food Awards

2017 Travel + Leisure India’s Best Awards 2017 –Best Destination Spa

2017 Listed as one of the Top 100 Business Hotels in India by Condé Nast Traveller

2017 My Favourite Spa – Readers’ Choice –AsiaSpa India Awards

2017 Best Luxury Resort – Viva Goa Food, Travel and Hospitality Awards

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The BehindInsight “Doughing” It Right!

If you wish to have a nice and juicy burger, what place would you think of? McDonald’s? Burger King? KFC? Well, there is a new name in the burger business in Goa and that’s the Burger Dough Company at Quepem. It is a homegrown food enterprise started by Mr. Dave Pinto, a young 29 year old budding entrepreneur who always dreamt of starting his own food business someday. Located opposite the Quepem church, the place has become a very popular spot for burger aficionados looking to get their hands on some delicious, lip-smacking burgers.

Dave’s father is the owner of one of the oldest confectionery and catering businesses in Quepem. As a kid, Dave used to watch food and confectioneries being prepared, packed and delivered to customers. All of this gave him a strong idea of how the food industry worked.

After completing his 3 year degree programme in Hospitality and Advanced Management at the prestigious Institute of Advanced Management (IAM) at Nuvem, Dave migrated to London in 2013 in search of greener pastures. He worked as a General Manager for a group of hotels in Central London. Due to the Covid-19 pandemic, he returned home to Goa in the year 2020. He continued to work for the hotel in London remotely from Goa. So, it was like a very long vacation for him in Goa and it gave him a lot of time to think about his future.

Ever since he was in his early teens, he had a dream of starting his own enterprise in Goa. Also, being a food science student, he used to experiment a lot with food in the kitchen. He used to bake and grill a variety of dishes just as a hobby. Many people used to call him crazy for experimenting with food but all that criticism never deterred him in any way.

One day, a very close friend of his tried a burger that he had prepared after doing a little bit of experimentation. His friend liked the burger and told him that he would do really well if he started to sell burgers in Goa! These words struck Dave’s mind and had a very strong impact on him. It kept pushing him and gave him a feeling that this is the right time to do what he always wanted to do.

This is the time to take that deep plunge into the food industry and start his own food enterprise. It's either now or never! And since he was working from home, it was a win-win situation for him!

All these thoughts in Dave’s mind resulted in the birth of The Burger Dough Company in the year 2021. Initially, they used to sell a few commonly available burgers like the cheeseburger, beef burger, chicken burger etc. Later, they started making burgers with different flavours. They experimented with various flavours and cooking styles to get the best flavours and recipes from all over the world. For example, they introduced cajun fries, but with a twist of a secret ingredient to it. The secret spice ingredient was imported from Spain, although it originated from Louisiana.

They also introduced the Jack Daniel whiskysoaked burger, which was based on a unique recipe that Dave had experimented with years back. People loved the concept and it was a big hit. The Burger Dough Company now offers a variety of food items including burritos, pork chops, pizzas, vegan burgers and a lot more. “We do keep changing and revising our menu regularly in order to keep it refreshing as people always want to try out something new!” says Dave.

The folks at the Burger Dough Company don't believe in offering burgers similar to what is offered at other burger joints in Goa. Hence, each and every item offered at The Burger Dough Company is special and unique. Dave personally works with his in-house chefs and experiments with various flavours until he comes up with some unique burger recipe worthy to be put out on the menu.

“We had started a burger cake concept just so that people would also consider cutting an actual 10-inch burger on their birthday and that could actually be a thing! Also, "The Angry Bird Burger" is an all time favourite of a majority of our customers.I'm never gonna take it off the menu because it is loved by all!” he says.

At the Burger Dough Company, the feedback and suggestions of customers are always valued and appreciated. It helps the company to constantly

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improve and come up with food offerings that live up to the tastes and expectations of customers. They had a lot of customers who wanted them to start offering vegan burgers. So, Dave got in touch with his cousin who is a certified vegan chef and they together worked on a vegan burger recipe. When the vegan burger was launched, it turned out to be a big hit with customers. The burger has a secret and unique flavour of chorizo despite it still being 100% vegan!

Dave says that the biggest challenge for him while starting this business was that he did not get sufficient time to study the market in Goa before entering the business. Since he had been in London for the past 8 years, starting a business in Goa all of a sudden was a big bet, he says.

Dave says that he is really fortunate to have been blessed with a lot of people that helped him to make his dream of starting the Burger Dough Company come true. Apart from his family who has always been there for him, he says that there is a very special person (whom he doesn’t wish to name) to whom he will always be grateful to for all the help and support that this person offered him during the process of setting up the Burger Dough Company. “This special person has always been there for me and has always encouraged me and helped me to grow. Right from the idea of starting something like the Burger Dough Company to finding a name for the business to the last minute logo design to helping me with everything else! The Burger Dough Company would have never been possible without the support of this special person! There were people who called me crazy for starting something like this, but that never stopped me from doing what I always wanted to do. Hence, I am always grateful to the people who stood by me, supported me and motivated me to go ahead and start this business”, he says.

Dave is a firm believer in being “Vocal for Local”! He supports local vendors by sourcing a majority of his ingredients from them. This also helps him to maintain the authenticity and freshness in his products. His support to these vendors has come back to him as a blessing of good karma which he has received in the form of tremendous

support from his family, friends and his team at the Burger Dough Company, for which he feels truly indebted and humbled.

He says that he tries to keep his prices reasonable. He adds that he has often received one very common piece of feedback from his customers. His customers tell him that his burgers are very filling and the quantity is too much! “Well, I guess I am doing something right over there, I suppose!”, he says.

When asked whether he plans to open more outlets of the Burger Dough Company in other parts of Goa, Dave replied in the affirmative. “Yes! Why not? Maybe soon!” he says. He adds that his close friend Dilan along with his wife own a franchise of the Burger Dough Company in their home town of Verona in Italy. As of now, they only offer home delivery of burgers in and around Verona. Very soon, Dilan will be opening a full fledged cafe under the Burger Dough Company brand name.The cafe will be situated either in Verona or in Sicily as his family already owns a resort in Sicily.

Dave says that the Burger Dough Company brand is very special to him and is very close to his heart. Hence, he would do his best to keep the brand as unique and refreshing as possible and hopes that it keeps on growing in the years to come.

For more information, call 077095 10903. Follow The Burger Dough Company on:

Facebook: www.facebook.com/ Theburgerdoughcompany

Instagram: www.instagram.com/ theburgerdoughco

Robin’s Ark: A ParadiseCulinaryIn Cavelossim

This restaurant-cum-bar, which is located within the Luisa by the Sea villa complex, is a very popular place that receives thousands of tourists as well as locals every year.

In a brief chat with Its Goa, Mr. Kanric D'mello, Managing Partner of Robin’s Ark, gave us an insight into the history of the restaurant, the dishes it is famous for, their future plans and lots more…

Tell us a little about the origin of your restaurant. What was it like in the beginning, the idea, the concept, the thought process? Well, it is a family run business managed by me and my three brothers. All four of us, being huge foodies and having tried cuisines throughout the world, wanted to bring the global cuisine to South Goa. Having absolutely no experience in the hospitality sector, but having an understanding of what really good food tastes like, gave us the motivation to start our own restaurant.

When was that exact moment when you decided to start this venture?

Coming from a business family and having a strong love for food, we felt there was a gap to be filled. We wanted to do more and contribute to the food industry thus portraying the quality and type of food we love.

What is your restaurant famous for?

The steaks that we serve here are cooked using the sous vide technique and we get rave reviews about it. We are also famous for our signature dishes like the hanging chicken cafreal, veg spanakopita, Mongolian beef, prawns madrasi and the recently added new handcrafted gin cocktail menu which complements our food perfectly.

What makes you stand out from your competition? What are your USPs and strengths?

The food definitely ! The global contemporary food that we serve in our restaurant is unique and you won't find it anywhere else. It is the result of days, sometimes months of trials, innovation and conceptualisation by our head chef. The classic Indian as well as Goan cuisines on our menu are of the highest quality and can be compared to what one would get in a five-starred restaurant.

What kind of clientele do you cater to?

Our clientele mainly comprises a healthy mix of locals and Indian tourists. Prior to the Covid-19

pandemic, we used to cater to a lot of Russian and English clientele as well.

What makes your restaurant unique to customers?

Most of the dishes that we serve here are very unique and you won't find them anywhere else. The menu is curated in such a way that it can excite the taste buds of any customer who sits to dine with us. Continuous sea breeze and the live entertainment are just an added bonus.

What was the biggest challenge when starting this venture? And how did you overcome it? The biggest challenge when starting this venture was definitely deciding on what kind of cuisine we would want to serve at our restaurant, since we cater to a vast type of clientele from all over the world. Finding the right balance in terms of the type of food we put out on the menu and understanding how the client would react to it, considering different taste buds, was one of the biggest challenges.

What are your plans for the next few years? Our plans for the next few years would be to emerge as one of the best restaurants in Goa, to maintain our consistency in terms of the quality of food and drinks that we serve and to have continued growth for the years to come. Probably another Robin's Ark outlet in Goa wouldn't hurt so much also!

What is the legacy you want this restaurant to leave behind?

Well, Robin's Ark is named after our father Mr. Robinson D'mello. His years of hard work and dedication gave us brothers the opportunity and motivation to start our own venture, despite having no experience in the hospitality sector at all. Robin's Ark doing well in the years to come would be an inspiration to all entrepreneurs starting out, that with hard work and dedication, anything is possible.

What thought would you like to leave our readers with?

We got food for your every mood and also, it's better down south!

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Photograph: Robin´s Ark

Bake My Day, Colva - Your One Stop Shop For PastriesCakes, And Desserts

This fairly new enterprise was started in 2018 by Nadia Marie do Rosario Aguiar, an alumnus of V. M. Salgaocar Institute of International Hospitality Education.

Having a birthday party? Looking for a place where you can order a cake customised to suit the theme of your special occasion? Well, look no further! Bake My Day at Colva is your one-stop shop for all the cakes, bakes, pastries and other confectionery items that you need for all your special occasions.

This fairly new enterprise was started in 2018 by Nadia Marie do Rosario Aguiar, an alumnus of V. M. Salgaocar Institute of International Hospitality Education. Nadia, who successfully completed her B.Sc. degree in International Hospitality Education from the institute, started Bake my Day when she was in the final year of her course.

In a brief chat with Its Goa, Nadia gave us a detailed insight into her baking enterprise, when did it start, its most popular offerings, its USP, and much more...

Where are you located?

Bake My Day is located at Copelvaddo in Sernabatim, Colva.

Tell us a little about the origin of your enterprise. How did it all start?

I baked my first cake at the age of 12 and everyone loved it. Since then, I was always asked to bake a cake for all my family occasions. This interest of mine helped me to pursue a B.Sc degree in International Hospitality Management from V. M. Salgaocar Institute of International Hospitality Education. In 2018, while studying, I took up orders for brownies and cupcakes in my spare time and this was when Bake my Day was born.

What is your business famous for? And what are your most popular items?

My most popular items are my profiteroles with assorted flavours, Lemon Cheesecake, Chocolate Salted Caramel Shortbread and Chocolate cake with dark chocolate ganache.

What makes you stand out from your competition? What are your USPs and strengths?

My custom-designed cakes, made as per my clients' requirements, and my confections made with quality ingredients makes me unique. My

profiteroles with their assorted flavours and Bolo Sans Rival are much appreciated. My skills in cake decorating and especially with fondant figures is my forte.

What kind of clientele do you cater to? I cater to all kinds of clientele - from students to families to corporates. I also cater desserts and cakes for parties, weddings and restaurants.

How long does it take to prepare cakes customised as per your client's requirements? Each cake takes a minimum of 7 hours to prepare, subject to the intricacies of the design. Some custom cakes or confections require detailed work and other accessories and hence take more time to prepare.

Do you make cakes as a passion or as a hobby? It is my passion which has turned into my profession.

What was the biggest challenge when starting this venture? And how did you overcome it? The biggest challenge while starting my own business was having my own space and thanks to the heavy support from my family and friends, I now have my own production kitchen. My family and friends are my backbone and every hurdle gets simplified thanks to them.

What thought would you like to leave our readers with?

I request all the esteemed readers to please come to Bake My Day to try some delicious pastries, confections and desserts made with quality ingredients and cakes that can be customised as per their individual tastes and preferences.

Website: www.itsgoa.com

Photograph: Bake My Day

Segundo Bairro - The perfect place to theexperience taste authenticof Goan flavours

In a brief chat with Its Goa, Carmo Barretto, proprietor of Segundo Bairro, gave us an insight into the journey of the restaurant, its most popular dishes, its special offerings, his future plans for the restaurant and much more…

The beautiful state of Goa is home to a number of restaurants and shacks that offer a variety of cuisines including Indian, Chinese, Thai, and Continental cuisine. Thousands of tourists who flock to Goa every year are seen at one of these many restaurants, enjoying a nice lunch or dinner with their family and friends. However, there are many tourists who look for places where they can get a taste of authentic Goan flavours.

Thankfully, there are many restaurants all across the length and breadth of Goa that specialise in authentic Goan food. One among these many Goan restaurants is the newly opened Segundo Bairro Bar and Restaurant at Santa Cruz.

In a brief chat with Its Goa, Carmo Barretto, proprietor of Segundo Bairro, gave us an insight into the journey of the restaurant, its most popular dishes, its special offerings, his future plans for the restaurant and much more…

Where is Segundo Bairro located?

Segundo Bairro Bar and Restaurant is located at Santa Cruz near Don Fator.

What does Segundo Bairro mean?

“Segundo Bairro” means second neighbourhood in Portuguese and I want the restaurant to become a second home for its esteemed patrons.

Tell us a little about the origin of the restaurant. What was it like in the start, the idea, the concept, the thought process. I always wanted to start my own business, that is, running a small F&B operation. Having quit my job during the pandemic created the perfect opportunity for me to chase my dreams. On my path to fulfil my dream, I had to find the perfect location and I came across a nice spot centrally located between Bambolim, Taleigao and Panjim which was readily available. The place had everything that I was looking for and suited all the requirements that I needed to start my restaurant. All this being said, my dream became a reality on 1st January 2022, when the quaint, Goan at heart, village restaurant and community bar opened its doors for business.

What is your restaurant famous for?

We have a lot to offer at Segundo Bairro Bar and Restaurant, if you are a fan of fresh homemade Goan food. However, I would say that the restaurant is famous for its big variety of thalis or FCR plates as we call it! Our range of thalis include mackerel thali, leppo thali, kingfish thali, bombil thali and modso thali. The distinguishing feature being the signature curry of the restaurant. I can't describe to you how good it tastes, but I can certainly invite you to come down to the restaurant and try it yourself!

What makes you stand out from your competition? What are your USPs and strengths?

Let me start off by saying you need to come here with a very good appetite or you’ll develop one, once you get the aroma of the food that we offer. The thalis served here are unlimited. The rice and curry servings are unlimited.We emphasise on zero food wastage, yet at the same time we believe that you must eat to your heart's content without worrying about the costs. Hence one may take multiple servings of rice and curry at no extra cost. Another important factor is that we maintain consistency in quality and taste. That being said, come and see us months or even years apart and you’ll never be unsatisfied with the food that we offer.

What kind of clientele do you cater to?

We are open to anyone and everyone who is passionate about food, especially thalis. We cater to people across the board, locals, families, tourists, individuals and small groups.

Tell us about your favourite thali. Is there something special that comes with it? (special curry/fish/side dish)

The most popular thali that we offer at Segundo Bairro is the Kingfish Thali which comes with a big piece of rawa fried King Fish. It also includes prawn curry, kismoor, bhaji of the day, a tangy Goan salad, homemade pickle and a generous portion of rice. Like many simple good things in life, our curry has to be tried out to experience the flavour and taste of a traditional Goan homecooked curry.

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What was the biggest challenge when starting this business? And how did you overcome it? I think the biggest challenge that I faced while starting Segundo Bairro was getting the right chefs in the kitchen. We wanted to hire only local Goan chefs who could cook authentic Goan food so that our guests, especially tourists can get to experience the actual taste of Goan flavours.

What was people's feedback like when the business took off?

When the restaurant just started, a majority of our customers enjoyed all the food that we had to offer, although some did show caution as well. By far and large, people who have dined at Segundo Bairro are very happy and satisfied and have great things to say about many of our offerings like our homemade Goan curry and our kingfish thali. Guests come from as far as places like Milroc Kadamba and in turn have got their friends and extended family members as well to come and enjoy a wonderful feast of exotic flavours at our restaurant.

What are your plans for the next few years? My plan is to nurture and nourish this baby of mine and take her to a slightly bigger and more accessible place.

What thought would you like to leave our readers with?

“ It's never too late to realise your dreams and your true inner potential”