Eat & Stay Goa
9
Carlito’s Attique
Carlito’s Attique offers GoanPortuguese cuisine with fresh ingredients and a nostalgic dining experience.
Café Fika
Café Fika combines Swedish tradition with global flavors in a sustainable, community-focused space.
Kokum Curry
Kokum Curry serves authentic Saraswat cuisine, highlighting local ingredients and Goa's cultural heritage.
Laura's Sweet Wonderland
Laura's Sweet Wonderland offers creative, high-quality desserts, including macarons and custom cakes in Goa.
Editorial
Dear Readers,
Welcome to this edition of Eat & Stay, where we celebrate a vibrant fusion of culinary arts, tradition, and innovation in Goa’s evolving food landscape. This month, our cover story highlights seven inspiring individuals who are transforming Goa’s dining experience by blending local flavors with international flair.
In our feature, we explore Carlito’s Attique, owned by Carlos Gonsalves, where Goan and Portuguese cuisines are thoughtfully combined to offer dishes that evoke nostalgia and authenticity. Carlos emphasizes quality and freshness, providing a memorable experience for every customer.
We also take a look at Café Fika, the co-brand of Minimalist Hotels, where Gautam Munjal marries the Swedish tradition of "fika" with Goan and international flavors. This café offers not only delicious food but also a sustainable and serene space for people to connect and enjoy innovative culinary delights.
Kokum Curry, led by Sapna Sardessai, offers authentic Saraswat cuisine, emphasizing the use of local ingredients. Sapna is passionate about preserving Goa’s cultural and culinary heritage while ensuring her customers enjoy a traditional yet contemporary dining experience.
Baking enthusiasts will love the story of Valerie Laura Mascarenhas, owner of Laura's Sweet Wonderland, whose love for creating macarons and custom cakes has blossomed into a thriving business known for its high-quality, artistic desserts.
Mr. Busquò The Goan Baab, founded by Dhruv and Mukund Sincro, brings Goan and American cuisines together, creating a unique fusion. Their passion and perseverance have led them to overcome challenges, fostering community engagement through creativity and commitment.
Goa’s home-based bakery scene is thriving thanks to self-taught baker Janeska Coutinho, who runs *Little Sugar*. Specializing in personalized cakes, Janeska balances creativity and innovation with strong family support, delivering delightful desserts that are as personal as they are delicious.
Finally, Greta Fernandes, a Mumbai-based certified nutritionist and food blogger, shares a recipe that perfectly fits into the health-conscious culinary space. Her vegan Kodo Millet Pudding, made with coconut milk and jaggery, is gluten-free, rich in fiber, and a nutritious twist on traditional desserts.
This issue is a tribute to those who are shaping Goa's culinary future, with dedication, creativity, and a deep respect for tradition. From indulgent desserts to mindful, nutritious creations, these individuals bring their unique talents and passion to the forefront, enhancing Goa’s vibrant food culture.
Well, that's all I have for you from my desk this month. I hope you enjoy reading this month’s issue of our magazine. Do share it with your friends all across the globe.
Until next time, cheers!
Jessyl Fernandes Editor
01 Carlito’s Attique
02 Café Fika
03 Kokum Curry
04 Laura's Sweet Wonderland
05 Mr. Busquò
06 Little Sugar
07 Kodo Millet Vegan Pudding
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
Carlito’s Attique
Carlito’s Attique, owned by Carlos Gonsalves, blends Goan and Portuguese cuisine, offering authentic dishes and a nostalgic atmosphere, while prioritizing quality, freshness, and a unique customer experience.
Article by: Team ItsGoa Images by: Carlito’s Attique cover feature
Food is more than just sustenance; it is a cultural bridge that connects people to their roots, communities, and past. For Carlos Gonsalves, food is a memory of family, a lifelong passion that was kindled at a young age. As the owner of Carlito’s Attique, located in the charming village of Agacaim, Goa, Carlos has created a space that goes beyond simply serving food. His restaurant embodies his deep love for Goan cuisine, his appreciation for Portuguese flavors, and a commitment to delivering authentic culinary experiences.
Carlos Gonsalves says, recalling his childhood with fondness. "Food has always been important to me as a kid. My father would take me to various restaurants, and through those experiences, I developed a palate for good food." This early exposure to diverse flavors sparked a passion that would eventually lead Carlos to open Carlito’s Attique, a Goan-Portuguese restaurant that offers much more than just a meal. It offers a nostalgic journey through the tastes and aromas of Goa.
The
Carlos’s journey to creating Carlito’s Attique began with a vision—a vision that merged his love for Goan food with the space he already had at his disposal. "Being blessed with ample space, I decided to use part of it to create a restaurant and pub," Carlos explains. His property, which also houses the wellknown wedding venue Coco Loco, initially served couples and families who hosted post-wedding parties on the premises. But the idea of transforming the space into a full-fledged restaurant began to take shape, driven by Carlos’s desire to share his love for Goan cuisine with a wider audience.
Before the pandemic, Carlito’s Attique made its debut. However, like many other businesses, it faced challenges during that difficult time. The restaurant was short-lived in its first iteration, but Carlos’s resilience saw him relaunch the venue last year, this time with even more determination and passion. Since the relaunch, Carlito’s Attique has been warmly received by the community, drawing in a loyal customer base that appreciates the restaurant’s unique blend of Goan and Portuguese flavors.
Birth of Carlito’s Attique
The entrance to the indoor seating area
Carlos Gonsalves
A part of the team at Carlito’s Attique
The traditional Goan kitchen ‘Mesta’s Cuizine’
The Concept: A Glimpse Into the Past
Carlito’s Attique stands out not only for its food but also for its ambiance. "We serve Goan-Portuguese food," says Carlos, describing the heart of the restaurant’s culinary offerings. But the charm of Carlito’s Attique extends beyond the plate. The restaurant is designed to evoke the feel of a classic Goan attic—a place steeped in memories, heirlooms, and mementos of the past. "It has heirlooms and various memorabilia of the good old days around the indoor and outdoor seating," Carlos notes.
This blend of old-world charm and contemporary dining makes Carlito’s Attique a destination where visitors can savor traditional flavors while enjoying a nostalgic atmosphere. Whether seated indoors or outdoors, patrons are treated to a space that celebrates Goan heritage, complete with artifacts that recall a simpler, more tranquil time.
The Name and Location: A Family Legacy
The name Carlito’s Attique reflects Carlos’s personal connection to both the space and the food served within it. "I own the property that also has the wedding venue Coco Loco," he explains. This close connection to the land and the community underscores the family-run nature of the restaurant. The location, though not in the heart of a bustling city, has its own charm. Nestled in Agacaim, Carlito’s Attique may not be the most strategically placed restaurant, but those who make the journey often find it well worth the drive. Carlos emphasizes that many repeat customers return, drawn by both the food and the atmosphere.
Crafting the Menu: A Tribute to Goan-Portuguese Cuisine
One of the defining features of Carlito’s Attique is its menu, which pays homage to the culinary traditions of Goa and Portugal. Carlos takes pride in curating a menu that reflects his deep-rooted love for these cuisines. "Our food is all Goan-Portuguese," he says, listing some of the restaurant’s standout dishes: Beef Steak, Chicken Cafreal, Beef Roulade, Pork Amsol, Fish Fry and Cutlets, Ressois, Sausage Pulao, and Stuffed Squids. Each dish is a testament to the flavors that define Goan and Portuguese cooking, with a focus on using fresh, locally sourced ingredients.
"Our spices come from our farms," Carlos reveals, emphasizing the importance of maintaining the quality and authenticity of each dish. For ingredients that aren’t grown on their own land, the restaurant sources them locally, ensuring that the flavors remain true to their roots. This commitment to freshness extends to the restaurant’s policy of offering limited portions of certain items to avoid freezing produce. "We buy fresh produce, so we have limited portions of certain items because we don’t want to freeze produce," Carlos explains. The restaurant’s drink offerings are equally wellconsidered. Carlito’s Attique serves cocktails inspired by local, seasonal flavors, including their own feni and urrack, traditional Goan spirits made from cashew and coconut. These drinks complement the food perfectly, offering diners an authentic GoanPortuguese experience from start to finish.
Basil Gin Cocktail
Signature Dishes: What Keeps Customers Coming Back
While the entire menu is a celebration of GoanPortuguese cuisine, certain dishes have become fan favorites. "Our Sausage Pulao and Chicken Cafreal are the most loved by our customers," Carlos shares. These signature dishes have earned a loyal following, with customers returning time and again to enjoy the flavors that remind them of home. The Sausage Pulao, with its rich, savory taste, and the Chicken Cafreal, a marinated and spiced dish, capture the essence of Goan cuisine—simple, flavorful, and deeply satisfying.
Quality and Freshness: A Non-Negotiable Commitment
In an industry where consistency is key, Carlito’s Attique sets itself apart by prioritizing quality and freshness. "We buy fresh produce," Carlos repeats, underscoring the restaurant’s dedication to using only the best ingredients. This commitment extends to every aspect of the business, from the spices grown on their own farms to the meats and vegetables sourced locally.
By focusing on freshness, Carlito’s Attique is able to offer dishes that not only taste great but also reflect the integrity of the ingredients. For Carlos, this is non-negotiable. "We don’t freeze produce," he says firmly. The restaurant’s approach to limiting portions ensures that each dish is made with the freshest ingredients, and customers appreciate the care that goes into every plate. It’s this attention to detail that sets Carlito’s Attique apart from other restaurants in the area, making it a destination for food lovers who value quality over quantity.
Creating an Exceptional Customer Experience
At Carlito’s Attique, the dining experience is about more than just the food. Carlos and his team strive to create an atmosphere that feels welcoming and warm. A key element of this is the restaurant’s open kitchen, which allows customers to see their food being prepared. "We have a traditional open kitchen," Carlos says, "and we also offer curated experiences of Goan cooking on fire and baking bread." These experiences give diners a deeper connection to the food they’re enjoying, offering a glimpse into the preparation methods that have been passed down through generations.
Recheado Prawns
The space itself is versatile, accommodating not only regular dining but also events like sports screenings, social gatherings, and private parties. "The space is plenty for a good sports screening or for socials and private parties," Carlos notes. Whether visitors are stopping by for a casual meal or celebrating a special occasion, Carlito’s Attique offers a setting that is both comfortable and memorable.
Customer Feedback: A Source of Inspiration
Customer feedback plays a crucial role in shaping the future of Carlito’s Attique. Carlos recalls a particular instance when a customer from the UAE had such a positive experience that they requested to take home bulk orders of certain Goan dishes. "After coming for a dinner, a customer based in the UAE asked us to make some items by the kilo so he could freeze and take them," Carlos remembers. This interaction led the restaurant to offer bulk orders of popular Goan dishes, catering to customers who wanted to bring a taste of Goa back with them.
This type of feedback not only helps Carlito’s Attique improve its offerings but also reinforces the restaurant’s mission to provide authentic GoanPortuguese cuisine to customers near and far. "Since then, we also take bulk orders for Goan items," Carlos adds, highlighting the restaurant’s ability to adapt and grow based on customer needs.
Overcoming Challenges: The Path to Success
Like any business, Carlito’s Attique has faced its share of challenges. One of the biggest hurdles has been the restaurant’s location. "Our location is not strategic for a restaurant," Carlos admits. Agacaim, while picturesque, is off the beaten path for many potential customers. However, those who make the journey often find that the experience is well worth the drive. "The drive is worth it," Carlos says, and many of the restaurant’s repeat customers agree. The unique ambiance, coupled with the exceptional food, has earned Carlito’s Attique a loyal following despite its somewhat remote location.
Another challenge has been managing the high demand for the restaurant’s offerings. "At one point, terms of service," Carlos recalls. To address this, the
team worked on improving their service efficiency, ensuring that every customer receives the attention and care they deserve, even during busy periods. By focusing on both the quality of the food and the customer experience, Carlito’s Attique has been able to overcome these challenges and thrive.
Standing Out in a Competitive Industry
The restaurant industry is notoriously competitive, but Carlito’s Attique has carved out a niche by staying true to its roots and maintaining a strong presence both online and offline. "We have a decent presence on social media," Carlos notes, recognizing the importance of connecting with customers through digital platforms. Social media allows the restaurant to announce deals, special entertainment, and competitions, while also gathering valuable feedback from customers.
However, Carlos acknowledges that the most effective marketing tool has been word of mouth. "Word of mouth works," he says, and many of the restaurant’s new customers come based on recommendations from friends and family. This organic growth, fueled by positive customer experiences, has been key to Carlito’s Attique’s success.
The Role of Social Media: Building Connections
In today’s digital age, social media is an essential tool for any business, and Carlito’s Attique is no exception. "It is important," Carlos says of the restaurant’s social media presence. Platforms like Instagram and Facebook allow the restaurant to
Spices and condiments
engage with its audience, announce upcoming events, and showcase its menu. "We announce deals, special entertainment, and competitions there," Carlos explains, adding that social media also provides an opportunity to understand customer preferences and experiences.
By staying active on social media, Carlito’s Attique has been able to reach a wider audience, attract new customers, and keep existing ones engaged. The restaurant’s online presence is a reflection of its commitment to staying connected with its community, both locally and globally.
Looking Ahead: The Future of Carlito’s Attique
As Carlito’s Attique continues to grow, Carlos has big plans for the future. "We want our clientele to grow," he says, envisioning a time when Carlito’s Attique becomes the go-to destination for Goan-Portuguese food. His ultimate vision for the restaurant is one that remains true to its roots while continuing to evolve and meet the needs of its customers.
In the next five years, Carlos hopes to expand the restaurant’s reach, both in terms of its physical presence and its reputation. "People should look at Carlito’s Attique as their go-to place for GoanPortuguese food that’s prepared with passion," he declares. With a strong foundation built on quality, authenticity, and customer satisfaction, Carlito’s Attique is well on its way to achieving that goal.
Conclusion
Carlito’s Attique is more than just a restaurant. It is a labor of love, a celebration of Goan and Portuguese culinary traditions, and a reflection of the passion that Carlos Gonsalves brings to every dish. From its carefully curated menu to its nostalgic ambiance, Carlito’s Attique offers diners a one-of-a-kind experience that transports them to a simpler time while delivering the flavors they crave. As the restaurant continues to grow and evolve, one thing remains constant: a commitment to serving food that is made with heart, soul, and a deep respect for tradition.
Feijoada and pork amsol in the making
Café Fika
Café Fika, the co-brand of Minimalist Hotels, led by Gautam Munjal, blends Swedish "fika" tradition with Goan and international flavors, offering a tranquil, sustainable space for indulgence, community connection, and innovative culinary experiences.
Article by: Team ItsGoa Images by: Café Fika café
www.itsgoa.com itsgoa_ Itsgoa
Café Fika, under the visionary leadership of Gautam Munjal, founder of Minimalist Hotels, is much more than a café. It is a sanctuary where passion meets flavor, meticulously designed to offer a space where people can pause, indulge, and reconnect. Rooted in the Swedish tradition of "fika," which signifies taking a break to savor a coffee with something sweet, Café Fika embraces this philosophy in every aspect of its design, menu, and ambiance.
The Inspiration Behind Café Fika
As Gautam Munjal passionately explains, Café Fika was nurtured with meticulous care, authenticity, and a deep commitment to excellence. This café is not merely a coffee place; it is a haven where every flavor tells a story. From the moment you walk in, it’s clear that the café was crafted to be more than just a space to grab a quick cup of coffee. The ambiance invites guests to linger, relax, and enjoy a break from the fast pace of life. Each dish and cup of coffee is thoughtfully prepared, aiming to create more than a meal but an experience.
The Story Behind the Name "Fika"
The name Café Fika reflects its philosophy of slowing down and savoring the little moments in life. Fika is a Swedish tradition centered around taking breaks, usually over coffee and sweet treats, with friends or even alone. This concept, at the heart of Café Fika, is designed to encourage customers to pause and enjoy life’s small pleasures. Whether it's a perfectly brewed cup of coffee or a freshly baked pastry, the experience is meant to evoke a sense of calm and indulgence.
A Fusion of Innovation and Tradition
Café Fika's menu reflects both local Goan favorites and international influences, seamlessly blending tradition with innovation. Signature dishes like the Ros Omelette, a Goan street food classic reimagined with high-quality ingredients, and the Pumpkin Borani, which blends Mediterranean flavors with local sensibilities, reflect this balance. Another standout is the Tonkatsu Prawn Salad with Lotus Stem, a fusion of Japanese-inspired flavors with local Goan seafood.
This careful curation of dishes ensures that Café Fika not only offers familiar flavors but also introduces new experiences, all while maintaining a commitment to authenticity and quality. Innovation is thoughtfully incorporated without losing sight of the café’s roots, creating a menu that is both comforting and exciting.
Café Fika
Cortado, Cappucino, Sea-Salt Chocolate Cookie, Turkish Eggs, Coco Peanut Vegan Bowl
A Unique Ambiance Designed for Connection
The ambiance of Café Fika reflects its core philosophy of indulgence and togetherness. The décor combines minimalist design with warm, natural accents, creating a peaceful retreat where guests can feel at ease. The Japandi-inspired décor, with its clean lines and natural wood finishes, fosters a sense of tranquility, making it the perfect setting for both personal reflection and social interaction.
Music, an essential part of the overall experience, is carefully selected to enhance the mood without overwhelming the senses. The result is an inviting atmosphere that encourages guests to unwind, whether they are socializing with friends or enjoying a moment of solitude.
Setting Café Fika Apart
In a competitive café scene, Café Fika distinguishes itself through a combination of exceptional coffee quality and an inviting customer experience. The café sources its coffee beans from sustainable, topquality farms, ensuring that every cup brewed is a reflection of its commitment to excellence. Baristas
are meticulously trained to craft each cup with precision, delivering consistent, high-quality results.
Beyond coffee, the personalized service at Café Fika enhances the guest experience. The attentive yet unobtrusive staff ensures that each customer feels welcomed and comfortable, fostering a sense of community within the café. This attention to detail, combined with the cozy, minimalist ambiance, creates a space where customers are encouraged to linger and enjoy their time.
Commitment to Sustainability and Local Community
Sustainability is a cornerstone of Café Fika’s operations. The café prioritizes sourcing organic, fair-trade coffee beans and works closely with local suppliers to reduce its environmental footprint. Seasonal ingredients are used wherever possible, supporting local farms and ensuring that the menu remains fresh and relevant. In addition, Café Fika has implemented energy-efficient appliances and uses biodegradable packaging to further reduce its impact on the environment.
Moreover, the café actively engages with the local community by hosting pop-ups with local artists, organizing workshops, and participating in sustainability initiatives. This strong connection to the community not only fosters loyalty but also positions Café Fika as a responsible and ethical business.
Cafe Latte and a Fresh Bake
Barista at Work
Signature Menu Items: A Blend of Local and International Flavors
Café Fika’s signature menu items reflect the café’s dedication to blending local flavors with international influences. The Ros Omelette, a Goan favorite, is elevated with premium ingredients, adding a contemporary twist to this beloved dish. The Pumpkin Borani, with its Mediterranean-inspired flavors, offers a wholesome and earthy option that resonates with the café’s philosophy of comfort and indulgence.
Another standout, the Tonkatsu Prawn Salad with Lotus Stem, highlights the café’s commitment to using fresh, local seafood while introducing an innovative fusion of Japanese flavors. These dishes, among others, are crafted with care to ensure that they not only satisfy but also inspire, making each meal a memorable experience.
Balancing Innovation and Tradition
While Café Fika embraces innovation, it does so with a deep respect for tradition. Gautam Munjal and his team are selective about the trends they adopt, ensuring that new offerings align with the café’s core values and resonate with the local community. This thoughtful approach ensures that the café remains true to its roots while offering fresh and exciting experiences for its customers.
New menu items are carefully curated, blending timeless classics with contemporary influences. This balance of innovation and tradition is key to Café Fika’s identity, allowing it to stand out in a crowded café scene while remaining grounded in its commitment to quality and authenticity.
www.itsgoa.com itsgoa_ Itsgoa
Dinner by the pool
Tonkatsu Prawn Salad, Pumpkin Borani, Tropical Mojito, Pink Rose Lemonade
Evenings at the Bar
Community and Conversations over Breakfast
The Role of the Local Community
The local community has played a significant role in shaping Café Fika. Word of mouth and strong relationships with regulars have been crucial to the café’s success. To give back, Café Fika engages with the community through events, workshops, and partnerships with local suppliers. These initiatives not only foster a sense of belonging but also reinforce the café’s commitment to sustainability and local business support.
By sourcing ingredients from nearby farms and vendors, Café Fika not only reduces its environmental impact but also supports the local economy, ensuring that its growth is intertwined with that of the community.
Looking to the Future
As Café Fika grows alongside its mother brand, Minimalist Hotels, the long-term vision remains clear: to expand while staying true to the café’s core values of authenticity, passion, and excellence. Each new Café Fika location will retain the intimate, welcoming atmosphere that has made the original café so beloved.
Future plans include continuing to focus on highquality, locally sourced ingredients, ensuring that each new café maintains the same standard of excellence. As Café Fika expands, it will remain dedicated to crafting moments of indulgence and togetherness, creating spaces where every cup of coffee and every dish tells a story.
The Fika Counter
Kokum Curry
Kokum Curry, led by Sapna Sardessai, offers authentic Saraswat cuisine, emphasizing local ingredients, tradition, and customer satisfaction, while promoting Goa's cultural and culinary heritage.
Article by: Team ItsGoa
Images by: Kokum Curry
In the heart of Candolim, Goa, Kokum Curry offers a culinary experience unlike any other. A restaurant dedicated to serving authentic Saraswat cuisine, it emerged as a beacon for those who seek the subtle, sophisticated flavors of this underrepresented genre. Spearheaded by Sapna Sardessai, a woman whose journey from journalism to advertising to publishing and finally to the restaurant industry is nothing short of inspiring, Kokum Curry stands tall as a celebration of Goa's cultural and culinary richness.
The Story Behind Kokum Curry
Sapna Sardessai's journey is a testament to resilience and adaptability. "I worked as a journalist for seven years before starting my own advertising agency," she shares. Her venture soon transformed into a successful publishing firm, Printer’s Devil, in 2003. But in 2021, amid the uncertainties of the pandemic, a new opportunity arose. When businesses were closing down, she was approached by Prakash Pereira of the Armacar Group to lead a restaurant that would specialize in heritage Saraswat cuisine. Thus, Kokum Curry was born in October 2021.
Sapna’s connection to the culinary world wasn’t new, however. She had long been sharing her love for food on social media, amassing a following with her food albums and recipes. "I have over 10 albums with 300 images of food and corresponding recipes
on Facebook alone, called Foodstyle," she mentions. Her food photos and heritage dishes were wellreceived, and many saw her restaurant venture as a natural progression of her passion.
Inspiration Behind an Authentic Koknni Restaurant
What inspired Sapna to open a restaurant dedicated to Saraswat cuisine? She saw an opportunity to bring a lesser-known culinary tradition into the spotlight. "Authentic Saraswat cuisine is very subtle and sophisticated," she explains. Historically confined to Saraswat kitchens, the cuisine had rarely made its way to restaurants, which are dominated by more mainstream offerings. Kokum Curry became a platform to share this sacred culinary heritage with the world, from locals to tourists who visit Goa seeking an authentic taste of the region.
Sapna's decision to focus on this particular genre was motivated by the desire to introduce visitors to the real flavors of Goa. While multicuisine options abound in Goa’s bustling restaurant scene, Kokum Curry offers something different. It specializes in niche, authentic Saraswat dishes that are gaining rapid popularity, especially among those who appreciate the intricacies of regional cuisine. Kokum Curry has an outlet in Panjim, located within a 300year-old heritage building.
Sapna Sardessai
Kokum Curry-Candolim Entrance
The Challenges and Rewards of Starting Kokum
Starting a restaurant is never an easy task, especially without formal training in hospitality. Yet, Sapna's determination and natural talent for cooking made the journey a fulfilling one. "Curating the menu was easy; I had it all figured out in my mind," she says. However, the application of these ideas required effort, particularly in training the staff to get the exact taste of the dishes just right.
Building a steady clientele involved more than just perfecting the recipes. Sapna leaned on her social and people management skills, which she had developed over years in journalism and advertising. Her passion and sincerity helped her overcome the challenges, making the experience feel less like work and more like a labor of love.
What Makes Koknni Cuisine Unique?
Koknni cuisine is characterized by its use of fresh, local ingredients and its complex layers of flavor. "It is very niche, fast gaining in popularity," says Sapna. The restaurant offers a wide range of Saraswat dishes, including those that are rarely found outside of Goan homes. For example, the restaurant avoids using vinegar, a common ingredient in Goan cooking, as it’s not traditional to Saraswat cuisine. Instead, Kokum and other natural ingredients like tamarinds are used as souring agents, adding an authentic touch to the food.
Though the primary focus remains on Koknni cuisine, Kokum Curry also serves a few fusion dishes, prepared in the traditional style. "We serve dishes like Chicken Cafreal, Mutton Sukka, Prawn Rissois," says Sapna, ensuring that while they may be popular dishes, they are prepared with the same care as the authentic Saraswat offerings.
Shevyache Ghoss
kingfish thali
Curating the Menu: A Delicate Balance of Tradition and Innovation
The menu at Kokum Curry is ever-evolving. Sapna ensures that customer favorites remain, but new dishes are added regularly. "We retain the favorites and keep adding new dishes," she says. The menu also features five different Thaalis, offering diners a curated sampling of Saraswat cuisine.
Specials for the Day keep the menu fresh, with items that go beyond the standard offerings. Sapna’s personal favorites? The Chicken Shagoti and Sungtacho Potli Pulaav, Paavacho Saano and Kaanyachi Bhaakri are must-try dishes that showcase the depth of flavors Saraswat cuisine has to offer.
Sourcing Ingredients Locally for Authenticity
Maintaining the authenticity of the dishes is of paramount importance at Kokum Curry, and that begins with the ingredients. The restaurant relies heavily on local and seasonal produce to craft its dishes, ensuring that the flavors remain true to the Saraswat tradition. "The entire month of Shraavan was dedicated to fruits and foliage available during the monsoons," Sapna shares, explaining how special thaalis were curated around seasonal ingredients.
Most ingredients are sourced from local vendors and establishments, reinforcing the restaurant’s commitment to supporting the community while ensuring the highest quality.
Kokum Curry Candolim
Creating a Memorable Dining Experience
At Kokum Curry, customer experience is at the heart of everything they do. Sapna ensures that every meal is generously portioned, reasonably priced, and of the highest quality. Her personal supervision ensures that the food is prepared with care, and that customers leave satisfied.
"We are very focused on customer satisfaction," she says. For Sapna, the goal is to create an environment where diners not only enjoy the food but also feel the warmth and hospitality that defines Goan culture.
Growth and Recognition: A Testament to Kokum Curry's Success
In just two years, Kokum Curry has expanded from one restaurant to two, a significant milestone that speaks to its success. The accolades have also poured in. "The Times has honored us with two awards so far," says Sapna. The International Institute of Hotel Management has recognized the restaurant’s work twice, and Business Goa recently awarded it the title of Best Saraswat Restaurant.
Kokum Curry has also caught the attention of major food influencers and media outlets. Condé Nast Traveller named it a must-visit spot in Panjim, and foodies like Kunal Vijaykar and Kamiya Jani have featured the restaurant on their platforms. However, for Sapna, the greatest recognition comes from the customers who leave the restaurant with a smile and a full heart. "The blessings that we receive from our guests after they have had a hearty meal are by far our best rewards," she shares.
Preserving and Promoting Koknni Culture
Kokum Curry is more than just a restaurant; it is a vessel for preserving and promoting Koknni culture. "The dishes we prepare are as authentic as they can get," Sapna explains. Many of the recipes used at the restaurant are vanishing from modern kitchens, and the nostalgia they evoke in customers is profound.
The attention to detail is evident in every dish. "There are no mother gravies, and no two dishes
use the same wet masalas," says Sapna. Every element of the meal is prepared from scratch, with no shortcuts taken. This dedication to tradition ensures that each dish at Kokum Curry is a true representation of Saraswat heritage.
Looking Toward the Future: What’s Next for Kokum Curry?
As Kokum Curry continues to grow, there are plenty of exciting plans on the horizon. From new festival menus to possible expansions, Sapna remains committed to offering a unique dining experience. "One cannot stop growth, we leave any expansion plan to that point in time," she says, hinting at future possibilities without revealing too much.
In the meantime, customers can look forward to seasonal menus, new dishes, and the same warm hospitality that has made Kokum Curry a beloved spot for Saraswat cuisine in Goa.
Kanyachi Bhaakri
Laura's Sweet Wonderland
Valerie Laura Mascarenhas, owner of Laura's Sweet Wonderland in Goa, turned her passion for baking into a successful business, known for macarons, custom cakes, and creative, high-quality desserts. home baker
Article by: Team ItsGoa
Images by: Laura's Sweet Wonderland
Nestled in the picturesque village of Siolim in Goa, Valerie Laura Mascarenhas owns a thriving small business, Laura's Sweet Wonderland. Her journey, filled with passion, challenges, and creativity, has led her to become a recognized name in the baking industry. From introducing macarons to the market to offering custom cakes, pastries, cupcakes, and other sweet treats, Valerie’s business has grown with love and dedication. Her story is a testament to the power of following one’s passion and turning it into a successful venture.
The Inspiration Behind Laura’s Sweet Wonderland
Valerie's journey into the world of baking began with a desire to create something of her own. Throughout her life, she explored various interests, from fine arts to calligraphy, and even pastry arts. However, she eventually realized that her true calling lay in baking. She wanted to be recognized for her work, to be her own boss, and to express her creativity through her craft. Baking, for Valerie, is not just about making delicious treats; it is about experimenting with flavors, textures, and designs, which brings her immense satisfaction.
Valerie's love for baking is rooted in the joy it brings to her and others. Baking allows her to share homemade treats with friends and family, creating moments of connection and happiness. The process of baking, with its meditative and stress-relieving qualities, offers her a break from daily routines. Encouraged by her loving mother and husband, Valerie decided to turn her passion into a business. With dedication, hard work, and a commitment to quality, Laura's Sweet Wonderland has gained popularity in the community, making Valerie's dream a reality.
A Journey of Learning and Growth
Valerie's journey as a baker officially began in August 2020. Over the past five years, she has devoted herself to learning, crafting, and nurturing every aspect of her small business. Her journey took her to the Cayman Islands, where she had the opportunity to sharpen her skills and work in a professional setting. Despite this, Valerie considers herself a selftaught home baker. She has learned and
experimented by watching YouTube videos of experienced bakers, constantly seeking to improve her craft.
Her commitment to learning and growth has been a cornerstone of her success. Valerie's journey is a testament to the power of perseverance and the importance of continuously honing one's skills. She has excelled in the craftsmanship of food and patisseries, bringing a unique touch to everything she creates. This dedication to her craft has allowed her to build a business that reflects her passion and creativity.
The Joy of Baking: Valerie’s Favorites
Among the many sweet treats Valerie bakes, macarons hold a special place in her heart. These delicate almond meringue cookies, with their varied fillings, are known for being one of the most
Laura Mascarenhas
Handcrafted wedding cake with frills and handmade flowers in Vanilla & Lemon flavour
hallenging desserts to master. The process of making macarons is fraught with potential pitfalls—cracked shells, hollow insides, spreading, under-baking, and even Goa's humidity can all contribute to failed batches. Yet, it is precisely this challenge that makes baking macarons so rewarding for Valerie.
The sense of achievement that comes with successfully baking a batch of macarons is unparalleled. Valerie recalls keeping a scoreboard in her cupboard when she first started making macarons, tallying the successes and failures. Despite the numerous setbacks, she persisted, trying recipe after recipe until she found the one that worked for her. Today, Valerie offers a variety of macaron flavors, each batch a testament to her perseverance and skill.
Overcoming Challenges: A Baker's Resilience
Valerie’s journey has not been without its challenges, particularly when it comes to mastering the art of baking macarons. She vividly remembers the frustrations of her early attempts, where failures far outnumbered successes. Cracked shells, hollow insides, and other issues were common, but Valerie was determined to figure out what went wrong each time. Her approach was methodical, involving endless experimentation with different recipes and techniques.
Eventually, Valerie found a recipe that consistently produced good results, but the road to that point was long and filled with setbacks. Her persistence paid off, and she now bakes macarons that are not only delicious but also visually stunning. This experience taught Valerie the importance of resilience in the face of challenges and the value of continuous learning and adaptation in her craft.
Minimal yet beautiful wedding cake
Truffle flavoured Deep blue macarons
Beyond Baking: Valerie’s Hobbies and Interests
While baking is undoubtedly Valerie's passion, she also has a variety of hobbies and interests outside the kitchen. Valerie loves to delve into novels and non-fiction across various genres, often finding inspiration and relaxation in the pages of a good book. She enjoys exploring new places and experiencing different cultures, which enriches her perspective and fuels her creativity.
Valerie is also an active person, with a love for outdoor activities like hiking and cycling. Gardening is another hobby she enjoys, allowing her to connect with nature and find peace in the simplicity of nurturing plants. Additionally, Valerie loves experimenting with savory dishes, exploring other aspects of culinary arts, and participating in community events and volunteer work. These activities provide her with a well-rounded life and a source of inspiration for her baking.
Staying Updated: Embracing the Latest Baking Trends
In the ever-evolving world of baking, staying updated with the latest trends and techniques is essential. Valerie is passionate about keeping her skills sharp and her offerings fresh and exciting. She regularly turns to platforms like Pinterest and YouTube for inspiration, watching video tutorials and following trends on Instagram. By subscribing to various blogs, channels, magazines, and media, Valerie ensures she is always in the know about new techniques, designs, ingredients, and recipes.
Engaging with her peers in the baking community is another way Valerie stays informed. Sharing ideas, experiences, and insights with fellow bakers allows her to gain new perspectives and stay ahead of the curve. This continuous learning process not only keeps her business competitive but also fuels her passion for baking, making it an ever-exciting and fulfilling journey.
A Memorable Experience: The First Wedding Cake Order
One of the most memorable moments in Valerie’s
baking journey was receiving her first wedding cake order. The experience of creating something new and putting herself out there was both exciting and overwhelming. The trust her clients placed in her to deliver a special cake for such an important occasion was both an honor and a challenge.
This first wedding cake order was a significant milestone for Valerie. It taught her valuable lessons in quantity, quality, price differences, time management, and recipe ratios, all essential skills in the wedding cakes department. The successful completion of this project not only boosted her confidence but also solidified her reputation as a skilled and reliable baker. The joy and satisfaction she felt in creating a cake that brought happiness to the couple and their guests remain one of her most cherished memories.
Laura making her own wedding cake
Truffle flavour 21st birthday cake with fairy lights n faux flowers
Colourful Rainbow themed macarons with White Chocolate filling
Signature Dish: White Chocolate Vanilla Cake with Raspberry Compote
Valerie’s signature dish is a white chocolate vanilla cake with raspberry compote, a creation that has become one of her best sellers. The cake is a delightful blend of flavors and textures, with the creamy sweetness of white chocolate, the rich flavor of vanilla, and the vibrant tanginess of raspberry compote. This combination creates a harmonious balance that pleases the palate and leaves a lasting impression.
The process of making and layering these components is a fun and creative experience for Valerie. The finished cake is not only delicious but also visually appealing, making it a popular choice for various occasions. This signature dish embodies Valerie’s approach to baking—an emphasis on quality ingredients, attention to detail, and a passion for creating memorable experiences for her customers.
Advice for Aspiring Home Bakers
For those looking to start their own home baking business, Valerie offers valuable advice drawn from her own experience. She emphasizes the importance of defining what success means to you and setting specific, achievable goals to work towards. Embracing challenges and viewing setbacks as opportunities to learn and grow are crucial for longterm success.
Valerie highlights the need for dedication and persistence, noting that success requires consistent effort and focus. Networking and building supportive relationships with mentors, peers, and others in your field can provide valuable guidance and encouragement. She also stresses the importance of time management, balancing work with personal life, and taking care of your physical and mental health.
Staying curious and continuing to develop new skills and knowledge relevant to your goals is essential for growth. Valerie encourages aspiring bakers to stay open to new opportunities and be willing to adjust their plans as needed. Success, she notes, is a journey that requires ongoing effort and adaptation, so staying patient and persistent is key. Most importantly, Valerie advises to have fun, enjoy the process, and let your passion and creativity shine in your baking.
Balancing Personal and Professional Life
Balancing personal and professional life is a challenge many entrepreneurs face, and Valerie is no exception. She has developed strategies to manage her time effectively, ensuring neither aspect of her life overwhelms the other. Valerie believes in setting clear work hours and personal time, preventing one from encroaching on the other.
To manage her time efficiently, Valerie uses tools like to-do lists and calendars, prioritizing tasks and focusing on high-impact activities. She plans her week in advance, scheduling time for work, family, hobbies, and relaxation. Time blocking helps her dedicate specific periods to focused work, minimizing distractions. She also delegates and outsources tasks, allowing her to focus on her strengths—baking and growing her business.
Regular breaks to recharge and avoid burnout are crucial for Valerie, giving her time to connect with loved ones or simply rest. Setting realistic boundaries and communicating them to clients and family ensures she maintains a healthy balance. At day’s end, Valerie reflects on her progress, celebrating successes and adjusting her plans for the future.
The Role of Family Support in Valerie’s Journey
Family support has played a significant role in Valerie's journey as a baker. Her parents, particularly her mother, have been instrumental in her success, offering encouragement, guidance, and practical help along the way. Her husband, too, has been a pillar of support, helping her manage the challenges of running a small business and balancing it with personal life.
This support has been invaluable in helping Valerie navigate the ups and downs of entrepreneurship. It has provided her with the confidence and motivation to keep going, even when faced with difficulties. The love and encouragement of her family have been a source of strength and inspiration, fueling her passion for baking and driving her to achieve her goals.
Looking ahead, Valerie has ambitious plans for Laura's Sweet Wonderland. She envisions expanding her product range, introducing new flavors, and exploring different baking techniques. She also plans to reach a wider audience, both locally and beyond, through online platforms and collaborations with other businesses.
Valerie is excited about the future and the opportunities it holds. She is committed to continuous learning and growth, ensuring that Laura's Sweet Wonderland remains at the forefront of the baking industry. Her passion for baking, combined with her dedication to quality and innovation, will undoubtedly lead to even greater success in the years to come.
The Future of Laura's Sweet Wonderland
Pink with bold black bow statement cake in White Chocolate with Raspberry
Sunflower themed birthday cake
Mr. Busquò
Dhruv and Mukund Sincro founded Mr. Busquò The Goan Baab, blending Goan and American cuisines, driven by passion, creativity, and community engagement, overcoming challenges with perseverance and innovation. café
Article by: Team ItsGoa Images by: Mr. Busquò www.itsgoa.com itsgoa_ Itsgoa
Early Life and Educational Background
Dhruv Sincro and his brother Mukund grew up in Goa, where their early lives were marked by academic and creative pursuits. Dhruv pursued engineering at Padre Conceicao College of Engineering Verna, excelling in his studies while nurturing a passion for creative work. His primary profession, however, is acting. Mukund, on the other hand, completed his graduation from Goa College of Arts before furthering his studies in VFX and animation at Vancouver Film School, Canada. Their diverse backgrounds and shared creativity laid the foundation for their future venture.
A Shared Passion for Culinary Arts
Though their educational paths diverged, Dhruv and Mukund shared a common interest in the culinary arts. Dhruv’s early cooking experiences in Mumbai, where he impressed friends with his traditional Goan dishes, sparked a deeper passion for cooking. Mukund, with his artistic flair, contributed creatively to this passion. The brothers often experimented with recipes together, blending traditional Goan flavours with innovative twists.
The Impact of the COVID-19 Pandemic
The COVID-19 pandemic was a pivotal moment for the Sincro brothers. As Dhruv returned to Goa,
rethinking his career path due to the lockdown, he was presented with an unexpected opportunity. Mukund, equally eager to embark on a new journey, joined him in transforming a vacant property into a café.
Founding Mr. Busquò The Goan Baab
Together, Dhruv and Mukund co-founded Mr. Busquò The Goan Baab, a café that beautifully combines American and Goan cuisines. The ad concept was entirely Mukund's idea, aiming to create a true conceptual ad for the product rather than a typical walkthrough video of the café. Drawing on their film background, the team developed a creative ad that resonated with the people of Goa and was well-received. While in Goa, Dhruv’s uncle offered the chance to start the café. With a vacant property available, his uncle suggested Dhruv and Mukund turn it into a culinary venture. They both seized the opportunity with enthusiasm. Dhruv, inspired by his love for cooking and the unique cultural blend he wanted to offer, came up with the café’s name, "Busquò," a Konkani word meaning "food." Mukund played a key role in shaping the café’s identity by designing the logo and the character of Mr. Busquò.
Designing the Café
Dhruv and Mukund tackled the challenge of designing the café themselves. With limited funds
Mr busquo’s logo
Chicken Cafreal Poi
but abundant creativity, they meticulously crafted every detail of the space. Dhruv’s engineering background aided in planning the layout and lighting, while Mukund’s artistic vision shaped the café’s aesthetic. The result was a cozy, inviting space that resonated with customers.
The Unique Culinary Experience
Mr. Busquò The Goan Baab offers a distinctive culinary experience, combining American comfort foods with Goan flavours. The brothers experimented with recipes, striving to perfect their take on traditional dishes like cafreal, which led to the creation of the popular cafreal burger. Their menu reflects a passion for innovation and a commitment to providing a homely atmosphere for patrons.
Challenges and Triumphs
Running a café presented its share of challenges, particularly in staffing. The Sincro brothers faced
difficulties finding reliable staff, with many leaving unexpectedly. Despite these obstacles, their determination and resourcefulness helped them overcome these issues. They implemented efficient kitchen processes, including pre-prepared ingredients, to maintain quality and streamline operations.
Engaging with the Community
Dhruv and Mukund are dedicated to engaging with the local community. They organise exhibitions, popup stalls, and dream of hosting theatre activities, open mics, and music gigs at the café. Their vision extends beyond the culinary realm, aiming to create a vibrant space for artistic expression and community interaction.
Kitkat Nutella Shake
BBQ honey Wings
Mr. Busquo The Goan Baab - Cafreal Burger Commercial
Future
Aspirations and Innovations
The brothers are constantly exploring new culinary possibilities. Recognizing the demand for vegetarian options, they plan to expand their menu to include more diverse dietary choices while preserving the essence of Goan flavours. Their commitment to innovation and customer satisfaction drives their ongoing efforts.
A Journey of Passion and Perseverance
Dhruv and Mukund Sincro’s journey to founding Mr. Busquò The Goan Baab highlights their resilience and passion. Despite coming from non-culinary backgrounds, they combined their knowledge and love for food and culture to create a café that blends diverse flavors. Mr. Busquò The Goan Baab stands
Conclusion
Dhruv and Mukund Sincro’s story is a compelling example of how passion and perseverance can lead to success. Their commitment to culinary excellence, creativity, and community engagement continues to set them apart. As they explore new horizons and embrace their cultural roots, their journey promises growth, innovation, and lasting impact in the culinary world.
Trial and Error in the Kitchen
Despite their success, Dhruv and Mukund had no prior experience running a commercial kitchen. Their approach was one of trial and error, learning and adapting on the go. This hands-on experience was crucial in shaping their operations and refining their
Prawn Pickle Poi
Onion Rings
Tuna Canapies
LITTLE SUGAR
Janeska Coutinho, a self-taught baker from Goa, runs Little Sugar, a home-based bakery specializing in personalized cakes. Supported by her family, she balances passion, creativity, and innovation in her work. home baker
Article by: Team ItsGoa Images by: Little sugar
successful home-based bakery known as Little Sugar. Since its inception in 2020, Little Sugar has become a haven for those seeking delicious, personalized cakes for weddings, birthdays, baptisms, and more. Janeska’s journey is not only about creating mouthwatering desserts but also about spreading joy through her baked creations, inspired by her family and supported by their unwavering encouragement.
The Beginning: A Brownie Sparked It All
Janeska’s love for baking was kindled by her first baking experience, which was making brownies under her mother's guidance. The delectable taste of those brownies, coupled with the joy it brought to her younger brother, was the catalyst that propelled her into the world of baking. The smile on her brother's face every time he enjoyed her bakes encouraged Janeska to continue refining her skills and exploring new baking techniques. Over time, this passion grew, eventually leading to the establishment of Little Sugar, where every bake is a testament to her dedication and love for the craft.
The Birth of Little Sugar: Encouragement from a Godmother
While Janeska’s mother introduced her to the art of baking, it was her godmother who played a pivotal role in encouraging her to turn this passion into a profession. With her godmother's support and her family's belief in her abilities, Janeska took the plunge and started Little Sugar in 2020. The bakery quickly gained popularity for its beautifully crafted cakes, each unique in its design and taste, reflecting Janeska’s creative flair and commitment to making each occasion memorable for her clients.
Crafting Memories: A Unique Approach to Baking
Janeska loves creating cakes that are not only visually stunning but also hold sentimental value for her clients. Whether it’s a wedding, a birthday, or a baptism, she ensures that each cake is tailored to the specific event, making it a unique centerpiece. Her creativity knows no bounds as she meticulously designs each cake, paying close attention to detail and ensuring that it aligns with her clients’ visions. This personal touch has made Little Sugar a go-to bakery in the region, where customers return time and again for the delightful experience that Janeska offers.
Janeska Coutinho
Running a home-based bakery like Little Sugar comes with its set of challenges, especially when orders start piling up on a busy day. However, Janeska’s parents have been her pillars of support, always ready to lend a helping hand whenever the workload becomes overwhelming. Her mother and father assist in various tasks, ensuring that everything is done on time, and they constantly motivate her to improve with each passing day. This family collaboration not only helps manage the bakery efficiently but also strengthens their bond as they work together towards a shared goal.
To manage her time effectively, Janeska takes orders 2-3 days in advance. This approach allows her to plan her day efficiently, ensuring that she has enough time to dedicate to each bake while also setting aside some moments for herself. By striking a balance between her professional and personal life, Janeska maintains her passion for baking without feeling overwhelmed by the demands of her growing business.
Beyond Baking: A Multifaceted Talent
While baking is undoubtedly Janeska’s primary passion, she also enjoys indulging in other creative activities. Gardening, painting, and cooking are among her favorite hobbies, which provide her with a refreshing break from the kitchen. These activities not only help her relax but also inspire her baking, as she often draws on her love for nature and art when designing her cakes. This diverse range of interests contributes to her well-rounded personality and adds an extra layer of creativity to her work at Little Sugar.
Staying Updated: The Role of Social Media
In today’s digital age, staying updated with the latest trends and techniques is crucial for any business, and Little Sugar is no exception. Instagram, in particular, has been a valuable resource for Janeska, offering her access to countless reels and trends that keep her informed about the latest baking techniques. She regularly explores new ideas and integrates them into her work, ensuring that Little Sugar remains at the forefront of innovation in the local baking scene.
Customised Nutella flavour gamer themed birthday cake
Customised 2kg marble chocolate, 1st birthday sunshine theme cake
janeska with her parents
Janeska’s father also plays a vital role in this aspect of her business. Whenever he comes across new designs or recipes, he eagerly shares them with her, helping her stay on top of industry trends. His quick fixes and creative solutions often come in handy when Janeska encounters challenges in her designs, making him an indispensable part of her baking journey.
Client Favorites: The Chocolate Cake Craze
Although Janeska doesn’t have a specific signature dish, her chocolate cakes have become a massive hit among her clients. The rich, moist, and decadent flavor of her chocolate creations keeps customers coming back for more. These cakes have become so popular that many clients often request variations of the chocolate flavor, eager to experience different takes on their favorite dessert. Janeska’s ability to deliver consistently delicious and innovative chocolate cakes has solidified Little Sugar’s reputation as a bakery that prioritizes quality and customer satisfaction.
Pushing Boundaries: The Importance of Innovation
Janeska believes that growth comes from constantly challenging oneself to try new things. She encourages aspiring bakers to stretch their skills by experimenting with new recipes, techniques, and flavors. For her, staying updated with the latest trends is essential to keeping her business relevant and exciting. This mindset of continuous improvement is evident in the diverse range of cakes and desserts she offers, each one reflecting her commitment to innovation and excellence.
A Moment of Pride: The Recent Cake Table Creation
Among her many achievements, one of Janeska’s recent creations stands out—a beautifully designed cake table for a first birthday party. The process of bringing everything together, from the cake to the accompanying decorations, was a labor of love that paid off beautifully. The client’s positive feedback was the icing on the cake, reaffirming Janeska’s belief in the importance of passion, dedication, and attention to detail in every project she undertakes.
Balancing Passion and Personal Life
Despite the demands of running a bakery, Janeska understands the importance of maintaining a balance between her work and personal life. By planning her orders in advance and setting aside time for her hobbies, she ensures that she doesn’t burn out. This balance not only keeps her motivated but also allows her to bring fresh creativity to her baking, ensuring that Little Sugar continues to thrive.
Conclusion: A Sweet Future Ahead
Janeska Coutinho’s journey with Little Sugar is a testament to the power of passion, family support, and the joy of creating something beautiful. Her story is one of dedication, creativity, and love for the craft of baking, which has resonated with her clients and made Little Sugar a beloved name in Telaulim, Navelim, Goa. As she continues to innovate and push the boundaries of her baking, the future looks incredibly sweet for Janeska and Little Sugar.
With a supportive family by her side and a community that appreciates her unique creations, Janeska is set to achieve even greater success in the coming years. Her advice to other aspiring bakers is simple yet profound: keep challenging yourself, stay updated with trends, and most importantly, enjoy the process of creating something that brings joy to others. Little Sugar is not just a bakery; it’s a symbol of love, passion, and the sweet memories that Janeska continues to create, one cake at a time.
safari theme cake table
Mumbai-based certified nutritionist and food blogger Greta Fernandes shares her vegan Kodo Millet Pudding recipe. Rich in fiber and nutrients, this pudding features coconut milk and jaggery, offering a healthier, gluten-free, and easily digestible twist on traditional desserts.
Article & Images by: Greta Fernandes (Deliciously URS)
Kodo Millet Pudding Vegan) (Per 50g serving : 95 alories)
A kheer, pudding or pa asam are all similar preparations. Don’t we all love these deli ious desserts ?
This pudding or kheer re ipe has a healthier twist. Instead of the regular ri e or wheat pudding we will be using Kodo millet. Nowada s all millet varieties are easil available online.
Before we in orporate Millets let’s take a look at a few basi s:
Millets are broadl ategorized into two t pes 1. Neutral Millets : Jowar, Bajra, Ragi et . 2. Positive Millets : Kodo, Barn ard, Foxtail, Browntop & Little Millet
The five positive millets ome with a range of health benefits and have the potential to reverse ailments. Hen e, the are known as Positive Millets.
Note : Do remember that the positive millets alwa s need soaking time of around 6 to 8 hrs before ou use them in an re ipe.
Millets are nutritious, gluten free and easil digestible. Millets are a ri h sour e of fiber, minerals like magnesium, phosphorous, iron, al ium, zin and potassium et . The make a wonderful food for babies. This millet pudding is gluten-free and vegan too, deli iousl sweet and ream in texture.
Little Millet Pudding Vegan) (Serves : 2)
Ingredients :
2 tablespoon Kodo Millet
1 tablespoon Jagger powder or finel hopped jagger
1 up Co onut Milk (Thin extra t & ½ up
(Thi k extra t
1 tsp o onut oil
1 teaspoon mixed dr fruits
1 /4 teaspoon ardamom powder
ethod :
ash the millets thoroughl twi e or thri e in running water and soak them in water in a 1:2 ratio for 6 to 8 hrs.
Heat a pan, add the soaked millets and the o onut milk (thinner onsisten . Keep stirring as it omes to a boil
Cook the millet and milk mixture on low to medium flame for 4-5 minutes while stirring ontinuousl
After the mix redu es and starts to thi ken, add the jagger powder and stir well. Let it further ook for 1-2 minutes
In the meanwhile, in a small pan heat the o onut oil and lightl roast the hopped dr -fruits till the turn slightl golden
Now add the hopped dr fruits to the millet and o onut milk mixture and stir.
Cook for another 1 minute
Lastl add the ardamom powder and the thi k extra t of the o onut milk give a qui k stir and immediatel put off the flame
Serve the deli ious millet pudding/kheer/ pa asam in individual bowls.
arnish with dried rose petals and slivered almond and pista hio.
You an serve hot or old depending on the weather.
Handy Tips :
Do not skip the soaking time of millets whi h is around 6 to 8 hrs hile pur hasing do ensure that the millets are of unpolished variet
The pudding thi kens further on ooling, so adjust the ooking time a ordingl
An plant-based milk ma be used to make the
pa asam. I have used o onut milk
You an make this re ipe with an millet of hoi e. Barn ard millet is m personal favourite for pudding re ipes.
By : Greta Fernandes
Certified Nutritionist & Food Blogger ebsite : https://deli iousl URS. om
Kodo Millet Vegan Pudding
