FOOD & HOSPITALITY AUGUST 2025 DIGITAL MAGAZINE

&FOOD HOSPITALTY I

PRIVATE VILLA TAKEOVER How Exclusive Retreats Are Redefining Goa's Hospitality Landscape

IN THE CITY Infusing Local Heat into Global Cocktails

LAZY SUNDAYS AT LARANJA Taj Cidade de Goa: A Family Affair of Flavour, Music & Play

BACTERIA, BETTER MOOD How Your Gut Health is Quietly Shaping Your Mental Wellbeing

Touches Lives and

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ADITI MALHOTRA MANAGING EDITOR

THE SEASON OF SHIFTS

Hello,dearreaders!

There’ssomethingintheair,isn’tthere?

Maybe it’s the slight change in the breeze, the way evenings feel just a little different, or how shop windows are starting to dress up slowly, as if the city itself is warming up for something special. We’re still in that in-between space—monsoons haven’t really left the stage, but if you listen closely, there’s already a quiet drumroll of the festive season waiting in the wings.

This is that soft, golden moment of the year where routines start to carry a whisper of excitement. The morning tea tastes a little better when paired with talk of upcoming holidays, and dinner conversations somehow drift into “What are we doing for Ganpati or Diwali this time?” or “Should we go somewhere for a break?” There’s no rush, no pressure yet, just that gentle stir of anticipation that things are about to shift from everyday tocelebratory.

And isn’t that what makes this time so wonderful? It’s not even about the big days or the loud parties, not yet. It’s about the small sparks, the scent of incense from a nearby temple, that one neighbour who already put up fairy lights, the first box of dry fruits someone dropped off with a smile. These are the little notes in the symphony of the season that remind us how deeplywovencelebrationisinoureverydaylife.

Whether you’re someone who goes all out with festive prep or someone who likes to observe it all quietly, there’s a kind of joy in knowing it’s coming. Like an old friend arriving into town, bringing with it stories, laughter, indulgence, and maybe a few extrakilosifyou’reanythinglikeme.

So wherever you are and however you like to welcome the months ahead, I hope you’re finding your rhythm in this shifting season. After all, the best celebrations don’t always start with a calendar date. Sometimes, they begin with a feeling. And I thinkit’salreadyhere.

Untilnexttime, Cheers

Withloveandlight,

Aditi

THE TEAM

Editor in Chief & Publisher Rajesh Ghadge rajesh@rajeshghadge.com

Managing Editor Aditi Malhotra aditi@foodandhospitality.org

Contributors

Sunil Malhotra

Armaan Malhotra

Aakash Ghadge Gauri Ghadge

Design & Layouts

GPDM - A Media Company info@goaprism.com

Photography Rajat Prabhu Gauri Ghadge Aakash Ghadge

EDITORIAL OFFICES

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Cover Photo Credits Image by Freepik

CELEBRATESHRAVANWITHPUREVEGETARIANDELIGHTATCOPPERLEAF

As the rains breathe new life into Goa's landscape and temples across the state echo with chants and offerings, the sacred month of Shravan unfolds with quiet devotion and culinary restraint. Honoured across India as a spiritually rich period, Shravan (or Sawan) is marked by fasting, prayer, and a return to simpler, sattvic food. And this year, Copperleaf, one of Goa's most loved fine-dining destinations, invites guests to celebrate the season with a pure vegetarian Shravan Thali thatisassoulfulasitissatisfying.

Crafted with reverence and regional wisdom, the Shravan Thali at Copperleaf is more than a festive special — it is a culinary offering steeped in tradition, echoing the flavours of devotion,nostalgia,andmindfuleating.

What's on the Thali? A Gentle Feast for the Soul

In keeping with Shravan customs, the entire thali is prepared without onion or garlic, following the principles of sattvic cooking—clean,balanced,andspirituallyuplifting. Guestscanexpectathoughtfullybalancedmealfeaturing:

Ÿ SteamedriceortheGoan-favouriteukderice

Ÿ Mildlyspiceddal,soothingandfragrant

Ÿ Chapatis,softandfreshlymade

Ÿ Papad,crispandcomforting

Ÿ Kheer,aclassicdessertofsweet,creamyriceandmilk

Ÿ Seasonal accompaniments and vegetable preparations, varyingbyday

Each component is lovingly cooked using fresh, local

ingredients and traditional methods, delivering a meal that feelsasmuchlikearitualasitdoesacelebration.

This is food that doesn't just nourish — it restores, grounds, and uplifts.

A Culinary Offering, Not Just a Festive Menu

For years, Copperleaf has stood as a beacon of refined Goan hospitality and regional culinary excellence. With the Shravan Thali, the restaurant goes beyond just seasonal specials — offering guests a spiritual food experience that honours both faithandflavour.

Whether you're observing religious fasts, following weekly Shravan customs, or simply exploring traditional vegetarian cuisine, the Shravan Thali presents a rare and authentic opportunity to taste the simplicity and depth of sattvic fare doneright.

The Copperleaf Experience: Faith Meets Flavour

Whether you choose Copperleaf Panaji or Copperleaf Porvorim, your Shravan dining experience is elevated by the restaurant's signature warm service, serene ambience, and commitmenttoculinaryauthenticity.

The soothing interiors, unobtrusive music, and intuitive staff ensure that your meal is enjoyed in a setting of comfort and grace — making it ideal for families, elders, or solo diners seekingpeacefulnourishmentduringthissacredmonth.

Final Thought: Taste the Season, Honour the Tradition

In a world of fast food and fleeting trends, the Shravan Thali at Copperleaf is a beautiful reminder of how food can be both a ritual and a reward. It captures the essence of the season — reverent, rooted, and restorative — while also delighting the senses.

So, whether you're upholding centuries-old traditions or simply curious to experience India's spiritual food culture, this thali is amust-trythisAugust.Simple.Seasonal.Sacred.

Novotel Vijayawada Varun Hosts a Grand Culinary Tribute This August MYSORE'S ROYAL CUISINE COMES TO ANDHRA

This August, Novotel Vijayawada Varun is turning its spotlight on the regal kitchens of Karnataka with an exclusive food festival that celebrates the rich culinary heritage of Mysore. Hosted at Food Exchange, the hotel's all-day dining destination, the event runs from 14th to 23rd August and culminateswithaRoyalMysoreBrunchFeaston24thAugust.

Crafted in collaboration with Chef Narsimha of Grand Mercure Mysore, the event is not just a culinary promotion—it's a regional showcase of storytelling through spice, tradition, andtaste.

An Immersive Flavour Journey Rooted in Heritage Mysore, with its palatial architecture, classical art forms, and centuries-old recipes, offers a treasure trove of culinary inspiration. The festival aims to transport guests to Karnataka's royal past through dishes that reflect both inland and coastal influences—from rich coconut-laced gravies to slow-cooked meatcurries.

Guests can savour an expansive dinner buffet featuring iconic starterssuchas:

Ÿ KoliGheeRoast

Ÿ MangaloreanGreenMasalaFish

Ÿ MasalaWada

Ÿ AvalakkiHabeKadubu

Themaincoursespreadshowcasesregionaldepthwith:

Ÿ AvarekaluChickenCurry

Ÿ MandyaMuttonCurry

Ÿ KundapurChickenCurry

Each dish has been selected to narrate the diverse culinary

dialects of Karnataka, with live counters offering freshly prepared fareinaninteractivesetting.

F&B as Cultural Diplomacy: A Strategic Regional Collaboration

Speaking on the collaboration, Manish Pathak, Hotel Manager at NovotelVijayawadaVarun,shared:

“This culinary event is our way of introducing the city to regional heritage through food—celebrating flavours that carry stories, memories, and tradition. It's especially meaningful as it coincides with Independence Day, a moment to honour India's unity through its diversity. At Novotel, we strive to create experiential dining that deepens cultural connection while enhancingguestengagement.”

By partnering with talent from Grand Mercure Mysore, the event also exemplifies how cross-property collaboration within hospitality brands like Accor can drive innovation, share expertise,andfosterregionalpride.

Elevated Ambience with Thematic Design

To complement the food, the restaurant will be adorned with royal Mysore-inspired décor—incorporating elements such as traditional textiles, palace-style accents, and cultural motifs thatenhancetheimmersivefeel.

The final Royal Mysore Brunch Feast on 24th August promises a festive closure, with extended counters, curated beverage offerings, and a live station-led format designed to elevate thebrunchexperienceintoanall-sensescelebration.

Hospitality Buzz Takeaway

In a world of standardised menus and predictable buffets, Novotel Vijayawada Varun's Royal Mysore Food Festival stands out as a smart, regionally rooted initiative that celebrates India's rich culinary legacy while driving footfall andguestloyalty.

By blending operational excellence with authentic storytelling, the hotel delivers more than just a dining event—it createsaculturaldestinationforlocalsandtravellersalike.

Event Details: FestivalDates:14th–23rdAugust,2025

Royal Mysore Brunch Feast: 24thAugust,2025

Venue: FoodExchange,NovotelVijayawadaVarun

Featuring: ChefNarsimha(GrandMercureMysore)

Booking: Reservationsrecommended

SAYAJI HOTELS ENTERS GOA MARKET WITH LAUNCH OF EFFOTEL BY SAYAJI, PANAJI

In a strategic move that expands its national footprint into one of India's most dynamic tourism states, Sayaji Hotels has officially launched Effotel by Sayaji, Panaji—a premium business boutique hotel located in the heart of Goa's capital city.Thismarksthebrand'sfirstforayintoPanaji,establishinga high-potential presence in a city that is fast evolving as a hybridbusiness-leisuredestination.

Located on Dr. Atmaram Borkar Road, the property offers seamless connectivity to key travel junctions including Dabolim Airport (27 km), Mopa Airport (34 km), and Karmali Railway Station (13 km), while placing guests within arm's reach of government offices, financial centres, shopping zones,heritagequarters,andiconicGoanbeaches.

Smart Rooms, Sleek Design, and Strategic Utility

Effotel Panaji features 48 elegantly appointed rooms in three categories—Deluxe, Superior, and Premium—each thoughtfully designed to cater to today's mobile, techenabled traveller. Rooms are outfitted with smart amenities, ergonomic layouts, and modern interiors that reflect the brand'scommitmenttofunctionalelegance.

The hotel's versatile positioning allows it to serve both weekday business travellers and weekend leisure guests, offering a balanced environment for work, rest, and recreation.

F&B and Lifestyle Offerings Elevate Guest Experience

Anchoring the property is The Cube, the hotel's signature allday dining restaurant, which promises an eclectic menu combining global inspirations with local Goan flavours. The adjacent bar lounge adds a vibrant social layer—positioning Effotel Panaji not only as an upscale hotel, but also as a new diningandafter-hoursdestinationinthecity.

Additional facilities include a rooftop swimming pool with panoramic city views, and a well-appointed spa, both of which elevate the leisure quotient of the business-focused hotel.

Leadership Speaks: A Strategic and Symbolic Launch

Sumera Dhanani, Corporate Business Development Head, SayajiHotels,commented:

“With Effotel by Sayaji, Panaji, we are delighted to bring the Sayaji brand ethos of thoughtful hospitality, modern design, and curated guest experiences to Goa. This property not only strengthens our presence in key Indian markets, but also reflects our vision of building spaces that resonate with the evolving expectations of today's business and leisure travellers.”

SarfrazSheikh,Director,AnwarHassanGroup,added: “Goa has traditionally been seen as a leisure-first market. But with Panaji's emergence as a business and administrative hub, Effotel Panaji offers the perfect fusion of both worlds—convenienceforworkandcomfortfordowntime.”

Rajendra Joshi, Director of Operations, Sayaji Group, emphasizedthestrategicvalue:

“This is more than a hotel opening—it's a statement of intent. As our first property in Panaji, we see it as a stepping stone towards deeper engagement with Goa's hospitality landscape. We're confident Effotel Panaji will become the preferredchoicefortravellersvisitingGoa'scapital.”

Hospitality Buzz Takeaway

As the lines between business and leisure continue to blur in tier-1 and emerging metro markets, Effotel by Sayaji, Panaji arrives at the right time, with the right offering. Its location, lifestyle-led design, and culinary positioning are tailored to the modern guest—one who seeks efficiency without compromiseoncomfort.

For Sayaji Hotels, this launch not only marks an important coastal expansion, but also reinforces its strategy of placing smart, scalable properties in markets with dual demand curves—weekdaybusinessandweekendleisure.

Businesstravellers,corporateevents,urbantourists

THE COLOR OF APPETITE

How Color Psychology Alters Food Perception

By Gauri Ghadge

Walk into any trendy café today, and before you even glance at the menu, you're already tasting. Not with your tongue, but withyoureyes.

A sky-blue smoothie bowl, a blood-orange éclair, a deep purplelatteservedinamatte-blackceramiccup—it'sallbeen curated for more than just flavour. These aren't just dishes; they're designed experiences. Because in the age of Instagram and hyper-conscious dining, colour is no longer a garnish, it'sagastronomicforce.

But the science behind this “colour of appetite” is older and deeper than hashtags. Long before food became content,

colour was silently shaping our cravings, our perceptions, and eventhechemistryoftaste.

WE TASTE WITH OUR EYES — LITERALLY

Before a morsel ever meets your taste buds, your brain has already made assumptions based on its visual tone. Psychologists call this “expectation assimilation”, the idea that our brain uses visual cues (like colour) to predict flavour. Theseexpectationscanactuallyoverridetherealtaste. In a seminal experiment by Yale researchers, participants were given colored drinks with mismatched flavours, like a greencolored cherry-flavored drink. Many insisted it tasted like lime

or mint. Their brain, conditioned by associations, couldn't separatecolourfromflavour.

According to Professor Charles Spence, head of the Crossmodal Research Laboratory at Oxford University, up to 90% of food “flavour” is shaped by factors other than taste, andcolourtopsthelist.

THE HUE RULES: WHAT EACH COLOUR TELLS THE BRAIN

Colour doesn't just add vibrancy to your plate. It delivers codedmessagestoyoursubconscious.

Ÿ Red: Often signals ripeness, sweetness, or richness. Think strawberries,marinara,redvelvet.

Ÿ Orange & Yellow: Evoke warmth, tanginess, and energy. They stimulate appetite and happiness (a reason why fast foodbrandslovethem).

Ÿ Green: Suggests freshness, sourness, or vegetal flavours. But if too dull or too neon? It may signal spoilage or artificiality.

Ÿ Blue & Purple: Rare in nature, often curb appetite. Blue lighting has been shown to reduce how much people eat — possibly because blue foods are less common in natural diets.

Ÿ Brown & Black: Indicate bitterness, earthiness, or depth — likecoffee,chocolate,truffles.

A study published in the Appetite Journal (2021) found that consumers rated strawberry mousse served on a white plate as 15% sweeter and more flavorful than the same mousse served on a black plate. Nothing had changed, except the colourcontext.

PLATING PSYCHOLOGY: IT'S NOT JUST THE FOOD

It's not just the colour of the dish, but also the plate, the table, andeventhelightingthatalterhowweperceiveflavour.

Ÿ White plates enhancesweetandcreamyperceptions.

Ÿ Black or dark-toned plates increase perceived intensity, saltiness,orbitterness.

Ÿ Red lighting heightens urgency and appetite. Cool-toned lighting reduces hunger and may even lower calorieintake.

Even the mug colour affects coffee. A University of Oxford study showed that the same coffee was perceived to be 20% strongerwhenservedinawhitemugcomparedtoaclearone.

COLOR AND CULTURE: A GLOBAL FLAVOR DIALECT

Colour'sinfluenceonfoodisn'tuniversal—it'scultural.

In Japan, delicate, muted pastels are often favoured for confections, signalling elegance and balance. In contrast, Indian cuisine celebrates bold saffron, crimson, and turmeric tones, which align with the cultural preference for spice, vibrancy,andrichness.

Western consumers associate brown with chocolate, caramel, and roast, thus interpreting it as indulgent. Meanwhile, in some East Asian cultures, a darker tone can imply bitterness or ageing.

This means that the same dish, plated with the same colour, might be received completely differently by two people from differentcultures.

PACKAGING AND BRANDING: THE PRE-BITE BIAS

Colour doesn't stop at the plate. It begins with packaging and

endswithmarketing.

Many “healthy” or “organic” brands lean into muted, earthy greens and browns to communicate sustainability and naturalness. Conversely, snacks, candies, and energy drinks often explode with high-saturation reds, yellows, and purples — triggering dopamine responses associated with pleasure andimpulsiveconsumption.

Even logos tap into this: think of the deep red of a ketchup bottle or the golden arches that dominate the fast-food landscape. These hues are designed to spike hunger before thefoodisevenseen.

ARTIFICIAL COLOUR, REAL REACTIONS

Here's the twist: the reaction doesn't require the colour to be natural.

Inonestudy,dinerswereservedasteakundercoloredlighting.

Under blue light, the meat appeared spoiled, and many diners refused to eat. But when the lights changed to warm yellow, thesamesteaklookedfresh, andsuddenlytastedbetter.

That's the unsettling power of artificial cues. Colour influences notjustourappetite,butourtrustinfood.

In recent years, there's been a backlash against artificial food colouring, with consumers preferring natural alternatives like beet juice (for red), turmeric (for yellow), or spirulina (for blue). But the psychology remains just as strong, even when the sourceisnatural.

INSTAGRAMMABLE, EDIBLE ART — BUT AT WHAT COST?

In a world where food is often consumed visually before physically, especially on social media, the pressure to plate for thecamerahasneverbeenhigher.

Restaurateurs know this. Menus are engineered with colourful microgreens, pink Himalayan salt, vibrant sauces, and edible flowers,notjustforflavourbutforlikes.

But here lies the paradox: visually intense plates can often lead to over-expectation and under-delivery. When a dish looks too good to be true, diners may feel disappointed if the flavourdoesn'tmatchthespectacle.

Visual delight must align with taste reality, or the brain creates cognitive dissonance — where what you see and what you taste don't compute. And that dissonance leads to poor reviewsandlostreturncustomers.

CONCLUSION: EATING WITH EYES, MINDFULLY

The next time you reach for that golden latte, neon sushi roll, or pastel pastry, ask yourself: Are you tasting the food, or the hue?

Colour is not manipulation, it's part of the multisensory dining experience.Butlikeallstrongtools,itmustbeusedwithcare. In an era where colour can enhance, deceive, or distract, the best meals are those where visual seduction and flavour sinceritymeethalfway.

Because when it comes to appetite, we may eat with our eyes first—butwerememberwithourtaste.

EATING WITH YOUR HANDS

The Sensory Psychology Behind Touch and Taste

By Gauri Ghadge

TOUCH AS PRELUDE TO TASTE

Before taste ever reaches the tongue, it begins in the fingertips. The sensation of food—its weight, temperature, texture- registers in the brain as a kind of preview to the upcoming flavour. A 2023 study by Stevens Institute of Technology confirmed this phenomenon, revealing that people who eat with their hands report food to be more flavorful and emotionally satisfying. It’s not simply about primalbehaviour;thisisaboutenhancedsensoryanticipation.

When your fingers sink into soft rice or grasp a juicy slice of mango, they deliver nuanced information to your brain: “this is warm,” “this is rich,” “this is fresh.” This pre-oral engagement activates the somatosensory cortex and primes the gustatory

response. The body doesn’t just passively receive food; it prepares for it. Salivation begins, enzymes kick in, and digestionisgentlyawakenedbeforethefirstbite. Moreover, studies from the Journal of Consumer Research indicate that when we touch food directly, especially those who are more mindful or self-restrained eaters, the food is not just perceived more positively, it tastes better. This tactile interaction enhances not just pleasure but presence. In a world rushing toward tech-assisted dining, this simple act of touchbecomesrevolutionary.

THE DEVELOPMENTAL CONNECTION

Eating with hands is often dismissed as childlike, but therein lies the science. Childhood development studies have shown

that infants and toddlers build familiarity with foods not just by sight or smell, but through touch. Finger-feeding is a cognitive milestone—it helps toddlers develop motor coordination, spatialawareness,andsensorytrustinwhatthey’reeating.

A2014studypublishedinAppetitedemonstratedthatchildren are more willing to try new foods if they are allowed to touch and explore them first. Texture recognition builds tolerance and ultimately preference. This isn’t messy behaviour, it’s neurosensorytraining.

For adults, this connection doesn’t disappear. Instead, it becomes subconscious. Our tactile expectations are set early in life, and they persist. A perfectly fried samosa that feels crisp and warm in the hand is more likely to be perceived as fresh and flavorful. Eating with hands, then, is not only nostalgic,itisneurologicallyaffirming.

HAND AS CONDUCTOR OF CULTURE

Across the globe, the act of eating with one’s hands is woven into cultural identity. From the communal thalis of South India to the injera-spread platters of Ethiopia and the tagines of Morocco,thehandisbothutensilandstoryteller.

In Indian tradition, the act of eating with the hand is called annam bhojanam—a Sanskrit expression that implies union between food and self. Ayurveda, India’s ancient system of wellness, emphasises that each finger corresponds to an element: thumb (fire), index (air), middle (ether), ring (earth), and pinky (water). Together, the hand balances the elements offoodandbody.

Southeast Asian culinary etiquette, too, honours the touchbased approach. The banana leaf feasts of Sri Lanka or Malaysia are incomplete without hand interaction, which allowsdinerstomix,fold,andflavour-adjustbitesmid-meal. Even in the West, the cultural tide is shifting. Modern chefs are

reintroducing hand-eating rituals through tasting menus and “interactive courses,” where touch becomes an immersive ingredient. To eat with hands is no longer a gesture of lack, but ofdeliberateintimacy.

EMBODIED

COGNITION—THE BRAIN IN YOUR FINGERS

The psychological phenomenon of embodied cognition suggests that the body doesn’t just receive instructions from the brain; it contributes to cognition itself. The fingers, especially,serveasextensionsofthemind.

When you handle food with your fingers, you’re not simply delivering it to your mouth; you’re engaging in a cognitive process. The hand assesses pressure, resistance, pliability, stickiness, qualities that deeply inform how we judge taste and freshness. This assessment happens instantly and subconsciously.

Recent neuroscience research from the University of Oxford found that interoception—our sense of the internal state of the body, is heightened through tactile engagement. This means you not only process the food with your hands, but you also feel fuller, faster, and more attuned to satisfaction levels. It's mindfuleating,triggeredbycontact.

In contrast, eating with forks and knives often distances us fromfood.Webecomespectatorsratherthanparticipants.

THE RITUAL OF TOUCH AND MINDFUL EATING

In spiritual traditions across Asia, the act of eating is sacred. Touching the food is the first ritual of offering—to the body, the senses,andtheself.Itcultivatesmindfulness.

Modern psychology aligns with this. Mindful eating, popularised by Harvard research, encourages slowing down and paying full attention to the eating experience, texture, temperature, aroma, and even the effort involved in bringing foodtothemouth.Eatingwithhandsnaturallyencouragesthis

slower,moreconsciousconsumption.

Studies published in The Journal of Health Psychology suggest that diners who eat mindfully, especially with their hands, are less prone to binge-eating, emotional eating, and dissatisfaction post-meal. Hands act as brakes against the impulsivitythatutensilsmayencourage.

The rise of screen-based meals, where over 80% of children reportedly eat while watching smartphones, has led to a loss of sensory connection. With no direct contact, food becomes mechanical. The absence of touch leads to passive consumption;fast,forgettable,andemotionallyunfulfilling.

TACTILE

ILLUSIONS: WHEN TOUCH TRUMPS TEXT

Your brain can be tricked. A food’s texture, as felt by your fingers, can modify how your brain interprets taste, even if the ingredientshaven’tchanged.

This is the essence of tactile illusion. A crisp dosa that softens slightly in the hand may be judged less fresh. A sticky gulab jamun that warms to the fingers feels richer than one handled with tongs. Even the shape and curvature of a rice ball mouldedbyfingersinfluencestasteperception.

AccordingtothejournalFlavour,dinersconsistentlyratefoods touched by human hands, such as handmade pasta or rolled sushi, as more “authentic,” “honest,” and “comforting.” The illusion of authenticity is rooted in contact. The human hand carriesanemotionalnarrativethatmetalcan’treplicate.

MULTISENSORY DINING: BEYOND TASTE ALONE

Charles Spence, an expert in crossmodal perception at Oxford, has long argued that flavour is not taste. It’s a multisensoryorchestration:smell,sight,sound,andyes—touch. Imagine eating a chocolate truffle with your hand. The slight

stickiness, the soft indentation of pressure, the way it melts on contact, these amplify the perceived richness, much before it dissolves on the tongue. Remove the hand, and the truffle becomesclinical.

Top restaurants are now creating “touch pairings”, serving dishes without utensils to deliberately reintroduce this sensory dimension.It’snotprimitive;it’sprogressivedining.

THE ETHICAL APPETITE OF TOUCH

There is also an ethical dimension to eating with hands. Without utensils, there’s less plastic. Without servers plating for you, there’s more respect for portions. And without distraction, there'sgreatergratitude.

Many slow-food movements around the world now promote zero-waste dining through communal, hand-eaten meals that reduce serving dishes, cutlery, and disposables. Even luxury chefs have embraced tactile servings, not just to spark novelty, buttorestorelostintimacywithfood.

Hands create accountability. They bring us closer to the food’s sourceandtothoseweshareitwith.

CONCLUSION: THE FINGERED FEAST

Eatingwithyourhandsisnotaculturalrelic;it’saphysiological ritual, a sensory awakening, and a poetic rebellion against modern disconnection. It roots us to our instincts, invites culturalmemory,andreclaimsthesensualjoyofeating.

The next time a meal is served, don’t hesitate. Reach in, feel the textures, shape your bite, and surrender to the act of eating with presence. In a world rushing toward automation, the most revolutionary act may be the most ancient one, eatingwithyourhands.

By Gauri Ghadge

TOURISTS QUALITY VSQUANTITY

What Goa’s Hospitality Sector Really Needs

Goa’s beaches are full again. Planes touch down in waves, trains spill over with holidaymakers, and hotel dashboards glow green. At first glance, the story seems simple: more arrivals, fuller rooms, noisier parties. But destinations that measure success only by footfall risk mistaking noise for music. The sharper question before Goa’s hospitality leaders is not “how many”but“whatkind”,andhowtostrike a sensible balance that sustains livelihoods, protects coasts and

communities, and deepens Goa’s global desirability without dimming its soul.

Behind the clichés lives a complex reality. The same surge that puts cash in tills can strain beaches, roads, water, and waste systems; the same online buzz that sells rooms can seed unruly behaviours that undermine brand equity. Goa’s core challenge is not to choose between backpackers and billionaires, weddings and wellness, nightlife and nature. It is to craft a

calibrated mix; anchored in standards, civility, and stewardship, so that quantityandqualitylifttogether.

THE TWO SIDES OF THE SAME COIN “Quantity” tourists are the backbone of mass destinations: families on weekend breaks, students on budgets, valueconscious travellers chasing deals. They fill seats and beds, energise shacks, and keep vendors busy, indispensable for everyday employment and cash flow. Yet when too many people crowd the same hotspots at the same hours, pressure mounts on public goods: traffic clogs, noise spikes, litter accumulates, and the experience deteriorates for visitors and residents alike.

“Quality” tourists typically stay longer, spend more per day, and plan journeys around culture, cuisine, wellness, heritage, and nature. They are often more willing to pay for interpretation, conservation, and craft investments that circulate locally. But quality is not a price tag; it’s a mindset. Plenty of budget travellers are exemplary guests; a minority of high spenders can be dissonant. The aim is not exclusion, it is balance, set by clear rules and consistentlyenforcednorms.

WHAT THE NUMBERS SAY—AND WHAT THEY DON’T

By the government’s count, Goa welcomed more than 10.4 million visitors in 2024—about 9.94 million domestic and 0.47 million international—a record that confirms the state’s magnetic appeal and the resilience of India’s leisure market after the pandemic. Year-end occupancies and rates were robust, especially at the upper end of the market. Those figures validate demand but don’t answer the deeper question: how to translate volume into durable value without fraying the very texture that brings peoplehere.

THE QUANTITY TRAP—WHEN CHEAP THRILLS BECOME COSTLY

When headcount becomes the sole North Star, destinations drift toward event-driven spikes, relaxed guardrails, and tolerance for behaviours that chip away at the visitor experience. Overtourism is not only about crowds; it

is about confidence. Traffic feels endless, dining becomes noisy, beaches look tired, and returning guests quietly defect. Goa has felt these pinches, especially on long weekends and festival peaks, and it is hardly alone, popular places from Asia to Europe are retooling policy to curb nuisance, fund conservation, and steadytheguestmix.

REAL INCIDENTS, REAL COSTS

The slide from fun to fallout is not abstract. In April 2025, Goa’s Tourist Police reported more than 1,000 violations on the coastal belt in a single month, hundreds for littering and nearly two hundred for drinking on beaches, evidence that enforcement is no longer a paper tiger. There have been repeat episodes of tourists driving cars onto beaches, including Morjim, a turtlenesting stretch, where a vehicle was recently seized after getting stuck; similar misadventures have been recorded at Agonda and Anjuna. And the government has had to talk tough about roadside and beachside cooking with stoves, pledging to confiscate cylindersatstateborderstodiscourage public mess and hazards. On April 5, 2025, the CM said police would confiscate cooking gas cylinders and stoves at state borders and would not return them even on payment of fines. None of this represents all “quantity” visitors, but each viral clip nudges the brand toward “anything goes”—a directionGoacannotafford.

The state’s response is evolving. 2019 brought a formal ban on public drinking and bottle-breaking at tourist sites, with fines for individuals and higher penalties for groups. In 2025, an amendment to the Goa Tourist Places (Protection and Maintenance) Act expanded the definition of “nuisance” and raised penalties as high as 1,00,000, with criminal provisions for defying lawful orders. That escalation sends a clear message: Goa is welcoming—butnotpermissive.

THE LIQUOR QUESTION, PERCEPTION VERSUS POLICY

Goa’s reputation for cheaper alcohol is no myth. Comparative excise data consistently show lower duties than

many states, which shapes retail prices and cross-border price gaps. One analysis this year put Goa’s excise duty at ~55%, versus ~80% in Karnataka; a bottle that retails at 100 in Goa can cost over 300 next door. That gap predictably attracts some travellers whose holiday is essentially a bar crawl, and, inevitably, a minority who treat public spaces like private bars. But price signals also support the legitimate hospitality economy; bars, restaurants, clubs, weddings, and jobs

that depend on them. The sensible fix is not moral panic but modern controls: clear no-glass zones near beaches, consistent checks on public drinking, deposit/return schemes for bottles at shacks, and graduated penalties for repeatoffenders.

QUANTITY, WITH RESPECT: THE OTHER REALITY

It would be lazy—and wrong—to equate “quantity” with “unruly.” On any given weekend, you’ll find families and students joining beach clean-ups and

nature walks; budget travellers carefully sorting waste or refilling bottles; conscientious backpackers obeying lifeguards and flags. The state’s lifesaving force is a model: in 2024, Drishti rescuers saved 639 people from dangerous currents—evidence of volume and vigilance, not delinquency. Meanwhile, Goa Tourism and civic partners routinely mobilise coastal cleanup campaigns that involve residents, shack workers,andvisitorsalike.

WATER, WASTE, AND OTHER HARD TRUTHS

Hospitality’s glossy brochure is anchored to plumbing. Field reports from lifeguards, shack operators, and the department show post-holiday spikes in shoreline trash, with single-use plastic and glass surging after long weekends. At times, beach-cleaning contracts have struggled to keep pace, spurring re-tenders and operational

resets. Goa has also moved to digitise waste tracking and raise fines for dumping, acknowledging that cleanliness is not a slogan but a system. These are not anti-tourist moves; they are pro-Goa moves that protect every guest—budget or premium—from degradedexperiences.

POLICY, GOVERNANCE, AND TONE FROM THE TOP

Direction matters. The Goa Tourism Policy (2020) spells out a clear ambition: make Goa a year-round destination for higher-spending tourists, grounded in sustainability, authenticity, diversity, and safety, with a strengthened Tourism Board to steer planning and marketing. Building on that, the department has articulated a regenerative-tourism roadmap, shifting from “do less harm” to “leave places better,” and emphasising dispersal beyond saturated beaches. Done right, this is not a euphemism for elitism; it is a

framework for better yield, better behaviour,andbetterlivelihoods. LESSONS FROM ELSEWHERE, AND WHAT WE CAN BORROW

Around the world, destinations under pressure are experimenting. Bhutan channels a Sustainable Development Fee to conservation and culture under its “High Value, Low Impact” model. Iceland reinstated a national tourist tax in 2024, extending it to cruises, to help fund infrastructure and nature protection. Bali introduced a flat IDR 150,000 levy for foreign visitors on 14 February 2024, with talk of calibration to deter misbehaviour and finance heritage and environmental goals. Goa is not Bhutan, Iceland, or Bali, but these cases illustrate a playbook: price the externalities modestly, ring-fence revenue for stewardship, and signal standards that elevate the guest mix overtime.

WHAT “QUALITY” LOOKS

LIKE—WITHOUT GATEKEEPING

Goa’s strength is its range. Few places can host sunrise meditations and midnight music within an hour of spice plantations, surf schools, sacred sites, riverine backwaters, museums, and starred dining. That diversity is a strategic asset, but it must be curated, not flattened. A balanced brand narrative does not promise all things, everywhere, at once. It invites the backpacker into hinterland cafés and village bakeries; it takes the luxury guest to meet craft-makers and feni distillers; it treats the monsoon as a “Green Season” of wellness, literature, andcuisineratherthanaclosure.

THE HOSPITALITY BALANCING ACT

Hotels and restaurants face a classic trade-off. One path optimises occupancy through deep discounting, large event blocks, and Instagram theatrics. The other builds rate through design, service, and curation: birding

breakfasts at the backwaters; kokumforward tasting menus; hands-on workshops with bakers, distillers, and potters; river cruises that observe mangrove etiquette rather than blare music; concierge-led heritage walks that end at neighbourhood bakeries instead of generic trinket shops. The first playbook can be profitable in bursts; the second, when executed well, compounds reputational capital and attracts the kind of repeat visitor who spendswidelyandrespectfully.

YIELD IS A SYSTEM, NOT A SWIPE

A thousand price-sensitive visitors might pay for rooms, taxis, and snacks, but hesitate at heritage entries or tasting menus. A hundred high-value travellers might spend the same total—or more—across boutique stays, licensed guides, wellness, craft shopping, and fine dining, generating steadier employment and tax receipts per capita. Crucially, yield is not only

about rate; it is about reliability. Highyield segments are less sensitive to discount cycles and social-media mood swings; they come for meaning more than mania, and they anchor the calendarbeyondfestivespikes.

A PRAGMATIC BLUEPRINT (TWELVE MOVES)

Manage flows. Use capacity meters, live maps, and shuttle loops to spread visitors across hours and neighbourhoods; steer away from chokepointsatpeaktimes.

Diversify the calendar. Program craft fairs, classical music, slow-food popups, and wellness residencies outside peaktoflattensurges.

Price smartly. Consider dynamic beach-parking fees, EV-rental discounts, and museum bundles that rewardresponsiblechoices.

Raise the floor. Enforce uniform hygiene, safety, and noise standards for alloperators—withoutfearorfavour.

Rethink shack policy. Streamlined shack policy with stricter hygiene, spacing, and waste-management standards

Invest in the hinterland. Create signature circuits—spice farms, birding wetlands, river cruises, village bakeries, temple-fresco walks—to disperse value beyondthecoast.

Celebrate the monsoon. Publish a statewide “Green Season” playbook (spa + literature + culinary + wellness) to convertrainintoanasset.

Certify guides and hosts. Professionalise storytelling and interpretation; quality guests pay for insight.

Reward good behaviour. Discounts for refilling bottles, rail/EV travel, and low-impact activities; premium access forzero-wasteeventorganisers.

Protect the night sensibly. Establish nightlife zones with transport and sound caps so celebration and sleep cancoexist.

Build water literacy. Make harvesting, metering, and reuse visible to guests—travellers notice and reward responsibility.

Fund stewardship. Earmarking a transparent share of parking/levy revenues to local beach and village upkeep; publish receipts and

outcomes.

CIVILITY, SAFETY, AND THE RULE OF CONSEQUENCES

Hospitality thrives when civility is the norm—and norms are set by signals. Goa began in 2019 by banning public drinking and glass-bottle breaking at tourist places; enforcement has continued, with the Tourist Police booking hundreds of cases every season. In 2025, penalties reached 1,00,000 for disruptive behaviours, from touting to illegal hawking to alcohol consumption in prohibited zones. Authorities have also proposed no-glass zones near beaches to reduce injuries and cleanup burdens. These are not anti-tourist edicts; they are proGoa guardrails that protect workers, residents,andrespectfulvisitorsalike.

MEASURE WHAT MATTERS

Success should read like a dashboard, not a single number: average length of stay, spend mix, repeat visitation, spatial dispersion, waste per visitor, beach-cleanliness scores, safety incidents. On the business side: ADR/RevPAR stability, guest satisfaction by segment, and staff retention. Publish anonymised dashboards quarterly; invite local universities to analyse patterns; let evidence, not anecdotes, shape policy

and marketing. That is how Goa will know whether it is earning the tourists it deserves,notjustcountingthem.

STEWARDSHIP IS THE BEST MARKETING

On crowded weekends, you can see glass and plastic at the high-tide line with the naked eye. That’s why digitised waste tracking, higher fines for dumping, and a permanent culture of coastal clean-ups matter. Government-backed campaigns and NGO efforts now routinely mobilise residents, shack workers, and visitors; the lifesaving corps continues to protect bathers with professionalism and technology. When a destination protects dunes, restores mangroves, funds lifeguards, and publishes results, travellers repay that care with return visits,recommendations,andrespect.

THE BALANCED PATH FORWARD

Goa does not have to choose between quantity and quality. It must choose balance, discipline, and dignity. The state’s reputation was built by people who offered welcome and warmth, and by landscapes that offered relief and wonder. Protect those, and the right guests, in all price brackets, will keep coming.

But this is not only about numbers or policies. It is about children building sandcastles on beaches that are clean at dawn, shack owners who can rely on respectful guests, and taxi drivers who see the same faces return year after year because Goa feels like home. It is about turtle hatchlings finding their way to the sea without headlights blinding them, and about a young backpacker discovering Goan music at a village festival with the same joy as a couple savouring a fine-dining kokum tastingmenu.

If Goa can preserve that soul, the small courtesies, the natural beauty, the dignity of its people, then quality will never be about budgets, but about belonging. Chase only the headcount, and the numbers will eventually falter. Play the long game, and Goa can keep both its soul and its spotlight: a destination where every visitor leaves with gratitude, and every Goan feels proudtoplayhost.

INCREDIBLE KITCHEN

SPICY MOONG DAL PANCAKES WITH GREEN CHUTNEY

By Aditi Malhotra

A protein-packed, spicy twist on your usual breakfast or snack plate. These savoury pancakes are made with soaked yellow moong dal and a handful of spices. They're quick to prepare, easy to digest, and make a great healthy meal. The chutney adds that fresh herbypunchtobalancetheheat.

INGREDIENTS

For the Pancakes:

1 cup yellow moong dal, soaked for 3–4 hours

1 green chilli

1/2 inch ginger

1 small onion, finely chopped

1 small carrot, grated (optional)

2 tablespoons chopped coriander

Salt to taste

1/2teaspoon turmeric powder

1/2 teaspoon cumin seeds

Oil or ghee, for greasing the pan

Method

For the Green Chutney:

1 cup coriander leaves

1/2 cup mint leaves

1 green chilli

1 small garlic clove

Juice of 1/2 lemon

Salt to taste

1–2 tablespoons water for blending

F Make the batter: Drain soaked moong dal and grind with green chilli and ginger using a little water to make a smooth, pourable batter.

F Transfer to a bowl and mix in chopped onion, carrot, coriander, cumin seeds, turmeric, and salt.

F Heat a non-stick pan or tawa and grease lightly with oil. Pour a ladle of batter and spread it like a pancake.

F Cook on medium heat until golden brown on both sides, flipping once. Repeat with remaining batter.

F For chutney: Blend all chutney ingredients into a smooth paste. Adjust salt and lemon juice to taste.

Tip: Serve the hot pancakes with fresh green chutney and a cup of masala chai.

INCREDIBLE KITCHEN

MASALA CORN & QUINOA CHAAT

By Aditi Malhotra

A crunchy, tangy bowl of goodness that's high on flavour and nutrition. This recipe is a fun twist on your regular corn chaat. By adding cooked quinoa to the mix, it not only becomes more filling but also protein-rich and perfect for those post-rain cravings. It's light, zesty, and works wonderfully as a snack or even a light lunch.

INGREDIENTS

1 cup boiled sweet corn (fresh or frozen)

1/2 cup cooked quinoa (white or tricolour)

1 small onion, finely chopped

1 small tomato, deseeded and finely chopped

1 small cucumber, peeled and chopped

1 green chilli, finely chopped (optional)

2 tablespoons finely chopped coriander leaves

1 tablespoon lemon juice (or more to taste)

1/2 teaspoon roasted cumin powder

1/2 teaspoon chaat masala

Salt to taste

Sev or crushed papdi (optional, for topping)

Method

F In a large mixing bowl, combine the boiled corn and cooked quinoa.

F Add chopped onion, tomato, cucumber, green chilli, and coriander leaves.

F Sprinkle roasted cumin powder, chaat masala, and salt.

F Squeeze fresh lemon juice and toss everything together until well mixed.

F Let it sit for 5–10 minutes for flavours to blend.

F Top with sev or crushed papdi just before serving for added crunch.

Tip: You can also add pomegranate seeds or grated raw mango when in season for an extra punch.

THE PRIVATE VILLA TAKEOVER

How Exclusive Retreats Are Redening Goa's Hospitality Landscape

By Gauri Ghadge

Thecoastlinewhispersofchange.Goa'sluxurystory is no longer scripted by beachfront resorts or five-star logos shrouded in palm fronds; it's being rewritten in sun-lit villas tucked into quiet villages and clifftop coves. These are not just stays; they are curated sanctuaries where architecture, atmosphere, and absolute discretion speak louder thananylogo.

Consider the numbers: in 2024, Goa welcomed an

unprecedented 10.4 million tourists, with domestic arrivals nearing 9.94 million and international visits topping467,900.That'sastunningleapfrom2023's 8.63 million total, proof that this small state continuestopunchwellaboveitsweight.

Backing the surge is Manohar International Airport at Mopa, Goa's second gateway. In the financial year 2024–25, it handled over 4.6 million passengers, translating to approximately 15,000

travellers daily. That accessibility has unlocked a new tourism gradient, one where short-haul escapades and long-stay rendezvous share the sameease.

The result? A profound shift in desire. Once, tourists sought sunset lounges and pool-facing bars. Now, theyyearnforsilentplungepools,privatechefs,and nights unmarked by room service schedules. They're not just seeking a location; they want ownership of space, freedom of pace, and the emotional imprint thatonlyahomecanimprint.

THE NEW PSYCHOLOGY OF LUXURY

Luxury in Goa has always been tied to spectacle: sprawling resort pools, beachside bars, and banquet halls buzzing with activity. Yet in a postpandemic world, luxury has shifted from visibility to invisibility. Today's traveller isn't impressed by crowded breakfast buffets or standardised hotel suites. They crave intimacy, safety, and a sense of ownershipovertheirholiday.

This is where the villa triumphs. Instead of checking into a 200-key resort, families and friends now prefer to occupy an entire home with private kitchens, dedicated staff, and curated experiences that can be tailored hour by hour. In essence, guests are buying not just accommodation but the

freedomtoscripttheirownrhythmofliving.

A 2025 luxury residential sentiment report reinforces this shift: 54% of affluent Indians said they intend to buy or upgrade a second home, with Goa topping the list of aspirational addresses. This isn't just a holiday impulse; it's a long-term lifestyle recalibration where the lines between investment, leisure,andidentityblur.

PLATFORMS: PROFESSIONALISING THE SPACE

This rise in private stays would have remained niche had it not been for the platforms that professionalised the market. Brands like StayVista and SaffronStays have built vast portfolios, offering everything from two-bedroom hideaways to sprawling estates with infinity pools. In June 2025, StayVista raised 40 crore in Series B funding, signalling investor confidence in the sector's longtermgrowth.

By streamlining operations, vetting homes, training staff, managing bookings, and providing 24/7 guest support, these companies have turned what was once an informal, risky proposition into a trusted luxury product. Guests no longer need to worry about broken promises or amateur hosting; they can expect the consistency of a brand, the warmthofahome,andtheprivacyofownership.

FEATURE

THE EXPERIENCE ECONOMY: VILLAS AS CURATED WORLDS

What separates a villa from a hotel room isn't just square footage; it's the canvas it provides for experience. The modern villa stay is built on storytelling. Guests no longer want to be passive recipients of service; they want rituals, narratives, andmemoriesthatstitchthemselvesintothetrip.

Imagine arriving at a North Goa estate to find the kitchen stocked with artisanal bread from a local baker, cashew feni sourced from a nearby distiller, and a chef ready to craft a menu around the day's catch from Chapora's fishing docks. The stay becomes immersive, not transactional. This is the language of modern hospitality: hyperpersonalisationanchoredinlocalculture.

Operators understand this shift. Platforms like StayVista and SaffronStays now highlight not only the architecture and amenities of their villas but also the curated add-ons — mixology classes, heritage walks, yoga sessions, and even pop-up dinnerswithguestchefs.Avilla,inthisnewmodel,is lessashelterandmoreastageforliving.

Hotels, too, are taking notes. Several luxury resorts have quietly adopted “experience-first” strategies, introducing chef's tables, private beach barbecues, and wellness residencies, all designed to replicate the intimacy of villa living. Yet, the advantage still lies with standalone villas, which can bend every element of space and service toward the individual guest.

THE ECONOMICS OF EXCLUSIVITY

Behind the romance of private pools and curated dinners lies a hard economic truth: the villa model works because it delivers higher yields per key than mosthotels.Afour-bedroomvilladesignedforeight to ten guests can command nightly rates equivalent to multiple suites in a five-star property, but with loweroperationaloverheads.

The numbers speak. In North Goa, luxury villas are fetching anywhere between 40,000 and 1.5 lakh per night, depending on location, amenities, and service inclusions. Occupancy varies widely by season and location. Goa's short-term rental benchmarks show ~30–50% annual occupancy on average, with top luxury villas spiking much higher in peak months. No wonder investors, from NRIs to

entrepreneurs and even celebrities, have turned to villasasbothlifestyleassetsandrevenuestreams. Platforms like StayVista and SaffronStays have sharpened this equation by offering dynamic pricing tools, centralised housekeeping, and concierge networks that push up ADRs (average daily rates) while smoothing seasonality. Their scale ensures that even off-season months, once a dead zone in Goa's hospitality calendar, now see curated packages and discounted long-stay offeringsfillingcalendars.

For owners, the appeal is twofold: personal use during peak holidays, and strong monetisation the rest of the year. For operators, it's about consistency, ensuring a villa booked through them delivers the same reliability as a branded hotel room. Together, they've created a self-sustaining loopwhereexclusivityisn'tjustanindulgence;it'san investmentthesis.

COMPLIANCE, COMMUNITY, AND THE LICENCE TO OPERATE

Behind the glamour of infinity pools and curated menus lies a less photogenic but crucial layer: regulation. For years, private villas operated in a grey zone, with casual hosts renting out homes withoutoversight.Thateraisending.

The Government of Goa has tightened its stance through the Homestay & Bed & Breakfast Policy, which requires villas and private stays to register under the Goa Registration of Tourist Trade Act, 1982. Owners must provide title deeds or lease documents, adhere to hygiene and safety standards, and remain inspection-ready. In simple terms, what was once an informal sector is now beingpulledintotheformaltourismnet.

This shift matters for two reasons. First, it ensures guest safety and trust, fire safety, sanitation, and verified ownership are no longer optional luxuries but baseline expectations. Second, it brings accountability to communities. Villas are embedded in neighbourhoods, not behind resort gates. Noise, parking, and waste management are flashpoints, and professional operators who enforce quiet hours, provide proper waste segregation, and invest in community goodwill are theonesearninglong-termlegitimacy.

The villa revolution, then, is not just about selling

privacy to guests; it's also about negotiating peace with neighbours and aligning with policy. In the years ahead, compliance will become not a burden but a badge of professionalism, the marker that separates serious operators from opportunistic hosts.

HEADWINDS AND GROWING PAINS

No revolution comes without friction, and the private villa wave in Goa is no exception. The most pressing issue today is oversupply. In North Goa, particularly along the coastal belt from Anjuna to Morjim, villa inventory has exploded in just three years. This surge has cooled price momentum, with capital values holding steady rather than soaring. While this is healthy for end-users, it pressures speculative investors and forces operators to compete not on size or décor, but on service quality andbrandcredibility.

Neighbourhood dynamics present another challenge. Unlike resorts, which sit behind gates and manage their own ecosystems, villas are woven into villages and residential communities. Issues of noise, parking congestion, and waste disposal frequently spark conflict. Smart operators are responding with noise-cut-off rules, acoustic retrofitting, waste segregation programs, and even employing locals as part of their service staff to buildgoodwill.

And then there is the looming question of

sustainability. Villas consume vast resources, private pools, sprawling lawns, and highenergy cooling systems. In waterstressed zones, this can quickly become untenable. The new luxury benchmark, therefore,isnotjusta plunge pool but a rainwater harvesting system, solar power integration, and greywater recycling. Guests, increasingly conscious of their footprint, are rewarding operators who align indulgencewithresponsibility.

THE ROAD AHEAD: VILLAS AS GOA'S NEW LUXURY CURRENCY

The villa boom is no passing fad. It is a structural redefinition of what hospitality in Goa looks like. With more than 10 million annual visitors and an expanding aviation network funnelling affluent weekenders and long-stayers alike, the demand curve is strong. Hotels are not being eclipsed; they are being challenged to innovate. Platforms are not just booking engines; they are brand-builders. And communities are not passive spectators; they are stakeholdersinhowthisgrowthunfolds.

The future of luxury in Goa will not be measured only by the number of five-star resorts that dot its coastline, but by the quality of experiences hidden in its villas, places where guests can feel that they truly belong. The smartest operators will move beyond selling beds and pools to selling stories, rituals, and cultural connections that linger long aftercheckout.

In this takeover, exclusivity is the currency, but authenticity will be the crown. A villa that pairs architectural elegance with sustainability, privacy with community harmony, and indulgence with memory-making will not just thrive , it will define the veryfutureofGoa'shospitalitylandscape.

COMFORTISTHENEWCOOL

How Goa is Redefining the Way We Eat Out

ByAditi Malhotra

In a place like Goa, where the waves don't hurry and the sunsets refuse to rush, it's no surprise that the food scene is startingtoslowdowntoo,inallthebestways.

If you've lived here for even a few months or come often enough to know your favourite chai stall, you'll feel it. That quiet shift. Restaurants that used to compete on presentation and novelty are now leaning into something softer. Something that feels more like coming home than dining out. The trend isn't loud. It doesn't announce itself with neon boards or 12course tasting menus. But it's here, and growing, or may be like comingfullcircle,becauseitwaslikethisnotmanyyearsago. Andithasonethingonitsmind,comfort.

A SLOW SHIFT THAT FEELS JUST RIGHT

Comfort-first dining isn't a global trend Goa is blindly following. It feels more like the food culture is catching up with the way people already live here. It started small, maybe a café that served just three things, but did them really well. Or a neighbourhood kitchen that began offering homestyle thalis that weren't about reinvention, but about the joy of a simple dalthatreminds youofyourchildhood.Itwasalwaysthere,but remainedlimitedtofar&few.

But now, it's everywhere. Menus are shrinking, but the flavours

are getting deeper. Dishes are rooted in memory and meant to be eaten without fuss. A warm bowl of ramen that doesn't try to be a spectacle. A slice of sponge cake that tastes like the one your mother made. A bowl of stew with just the right amountofpepperheattowarmyoursoulonarainynight. You're not expected to dress up, put on a performance, or decode the dish. You just eat. And feel full, not just in your stomach,butinyourbones.

WHERE IT'S HAPPENING

The movement isn't restricted to one part of Goa. It's happening quietly in Assagao, in a little backyard café where the menu changes with the owner's mood. It's happening in a Mapusa joint that does just three kinds of sandwiches, all of them buttery, stuffed, and served with love. It's happening on a rooftop in Panjim, where a working couple has turned their home kitchen into a limited-table experience, making comfort platesfromdifferentIndianregions. Whatunitestheseplacesisn'tcuisine.It'sintention. They aren't trying to impress food bloggers or go viral. They're cooking because they love food, and they want people to feel that in every bite. They're not afraid to say no to you either. If they've run out of the day's stew, you'll just have to come back

tomorrow.Andoddlyenough,thatmakesitevenmorespecial. WHO IS DRIVING THIS CHANGE?

The regulars. The people who live here, or who return again and again. They've done the beach shack circuit. They've tried the sushi sliders and the activated charcoal everything. Now they just want a meal that feels like a hug. A place where the staffrecognisesthem,andthefooddoesn'tneedapitch.

There's also a younger generation of chefs and home cooks who are choosing this path deliberately. Many of them have worked in big-city kitchens or trained abroad. But instead of trying to bring Michelin stars to Goa, they're building something much more intimate. And much harder to replicate. They'rebuildingtrust.

Trust that the food will be honest. That the space will be warm. Thatthey'renotherefortheseason,they'reheretostay.

IT'S NOT JUST A TREND, IT'S A MINDSET

In some ways, this rise of comfort-first dining mirrors a larger cultural mood. We're all a little tired. A little overstimulated. We don't want every dinner to be an event. Sometimes, we just wantittobe...dinner.

And Goa, with its rhythm, its salt air, its slower pace, allows that better than most places. Here, you can take your time. You canhavethatextracupofchaiwithoutworryingaboutturning over your table. You can sit in silence and still feel part of something.

Comfort-first dining is not trying to compete with the fine-

dining wave, or with flashy pop-ups and themed nights. It existsinitsownlane.Andonceyoufindit,it'shardtogoback. Because comfort stays with you. Long after the Instagram posts are forgotten, the taste of that perfect bowl of stew, or thefirstbiteofsofthomemadebread,that'swhatlingers.

By Aditi Malhotra

SPICE IN THE CITY

Infusing Local Heat into Global Cocktails

ByAditi Malhotra

There's a revolution quietly bubbling behind the bar, and it smells like roasted cumin, feels like a pinch of black pepper on the tongue, and finishes with the warmth of toasted chili. Gone are the days when spice in cocktails meant a Bloody Mary with a dash of Tabasco. Today, bartenders are playing with everything from green chilies and star anise to curry leaves and cinnamon bark, bringing the bold vibrance of Indian spices into what were once predictablepours.

What's fascinating is that this isn't just happening in Delhi or Mumbai or Goa. From New York rooftops to London speakeasies and beach bars in Bali, spice is becoming the hero of the glass. The heat is no longer a gimmick or a warning label, it's an invitation. And it's being handled with the kind of grace and creativity that only comes when tradition meetstechnique.

THE GLOBAL GLASS MEETS LOCAL MASALA

At its core, this trend is about more than just flavor. It's about storytelling. When a bartender muddles freshcorianderwithtequilaandlime,they'renotjust making a drink. They're evoking an Indian kitchen, a monsoon afternoon, a plate of chaat. When pink peppercorns are smoked before being infused into

a gin martini, it's not just about the kick. It's about complexity,culture,andcuriosity.

In Goa, where spice has always been at the heart of food, it's no surprise that cocktails are now reflecting the same spirit. Think kokum-spiked margaritas with a rim of chilli-salt, toddy palm feni balanced with green chilli and raw mango, or even cinnamon and clove-infused dark rum punches that warmyouupevenwhentheairissticky.

Local mixologists are embracing seasonal spices and herbs with a confidence that's refreshing. Turmeric with gin and lemon, curry leaf oil drops in a whiskey sour, or even a smoky paprika and tamarind Old Fashioned — these aren't just drinks. They're experiments that work. Because in India, spice is not ashock.It'scomfort.

THE SPICE SPECTRUM – MORE THAN JUST HEAT

While chilli tends to steal the spotlight, spice in cocktails isn't just about setting your mouth on fire. It's about aroma, depth, and building layers. Take cumin, for instance. Toasted and ground into a syrup, it adds an earthy warmth to a gin and tonic. Cloves, when lightly muddled, can soften the sharpness of bourbon. Star anise plays beautifully with vodka, lending a whisper of sweetness and a

COCKTAILS AND CUISINE WITH ADITI

hintofmystery.

Even spice blends are being used cleverly. Garam masala dusted on the edge of a glass, or a hint of panch phoron infused into syrups, can turn a basic drinkintoasignatureserve.

MAKING IT AT HOME – EASY SPICED COCKTAIL TIPS

If you're someone who likes to experiment in your own kitchen, spice up your weekend sips with these easyideas:

Make a spiced simple syrup: Simmer sugar and water with your favourite whole spices like cinnamon, cardamom, cloves, or even fresh ginger. Coolit,strainit,andstoreinabottle.Aspoonfulcan transform anything from iced tea to vodka lemonade.

Infuse your spirits: Take a bottle of gin or vodka and drop in a few sprigs of curry leaf, a broken chili, or even a crushed piece of star anise. Let it rest for a

fewdaysandtastethemagicunfold.

Rim your glass creatively: Ditch the salt and sugar. Try crushed black pepper, paprika with sea salt, or even chaat masala mixed with a little dried mint.

Use seasonal fruits with spice: Muddle mango with green chili, watermelon with black salt and lemon, or orange with clove and cinnamon for instantelevation.

SPICE, BUT MAKE IT BALANCED

The trick with spice in cocktails is restraint. A little goes a long way. It's not about overwhelming the senses but awakening them. It's about surprise, playfulness,andasenseofplace.

So the next time you sip a cocktail and get a sudden kick of heat or an aromatic cloud of clove, take a moment to pause. That's not just a drink. That's a city's memory, a spice route's secret, and a story waitingtobetold.

LAZY SUNDAYS AT LARANJA

Taj Cidade de Goa: A Family Affair of Flavour, Music & Play

By Gauri Ghadge

If Sundays are for slowing down, Laranja at Taj Cidade de Goa makes leisure an art form. Set a palm-framed stroll from Vainguinim Beach, the resort’s heritage wing turns brunch into a breezy ritual where families, friends, and pets feel immediately at home. The backdrop is classic Goa, sunlit courtyards, sea air drifting through, and staff moving with unhurried precision, while the mood is a modern garden party withlivemusic,laughter,andendlessfoodtheatre.Brandedas Lazy Sundays, the brunch gathers Goa’s easygoing crowd for curated entertainment, live counters, and unhurried conversations that often spill outdoors when the weather smiles.

Laranja, the heritage wing’s buffet restaurant famed for lavish

spreads, sets the culinary pace. We arrived at a carnival of aromas and colour. Live grills sent up fragrant smoke as chefs rubbed spice into prawns and kebabs; a Mughlai wrap counter folded warm bread around charred meats; an Indian taco station layered textures with pickles and chutneys. Nearby, bamboo baskets steamed at the bao and dumpling counters, the biryani station perfumed the room, while the egg and shawarma stations kept plates moving. We even built bibimbap bowls and customised our salads from a vibrant, stackedcounter.

Kids were in their element. A dedicated counter served pizzas, burgers, fries, and doughnuts with zero judgment and maximum smiles. Between bites, they darted to craft corners

and games, returning with superhero face paint and sticky fingers. Adults floated between convivial tables and the bar for top-notch mocktails, bright, citrusy, and refreshingly low on fuss,beforecirclingbacktotheaction.

Then came the sweet crescendo. The dessert zone was alive with colour and energy, anchored by a live rolled ice cream station that delighted both children and grown-ups. Alongside, counters brimmed with Indian and international favourites, from indulgent pastries to traditional sweets, ensuring every craving found its answer. Watching chefs craft ice cream on chilled slabs was entertainment in itself, a perfectblendoftheatreandtaste.

Entertainment stitched the afternoon together seamlessly. A talented duo kept the room alive with live music, weaving upbeat acoustic numbers with contemporary classics that had guests humming along. A juggling act drew delighted applause, while a magician charmed with close-up tricks at

the tables. A cheerful mascot roamed the hall, turning shy toddlers into giggling superfans. Together, these elements made the afternoon feel less like a buffet and more like a festival.

WhatultimatelydistinguishesLazySundaysatLaranjaisintent.

This isn’t a routine brunch with background noise; it’s a curated, family-forward experience anchored by craft. The culinary team leans into live counters and global flavours without losing Goa’s rooted sense of hospitality. The atmosphere invites you to stay, talk, and reconnect, no rush, no pretence,justgenerousfoodandunforcedjoy.

For locals craving susegad done right or travellers seeking a delicious snapshot of contemporary Goa, this brunch is a reliable bet. Book ahead, arrive hungry, bring the kids, and yes, bring the pets. Some Sundays deserve to be savoured, not scheduled,andLaranjaunderstandsthatbetterthanmost.

THE TRUTH ABOUT DETOX

Do You Really Need to Cleanse?

By Sunil Malhotra

The word detox has become a buzzword that pops up every time we feel like we've overindulged. Whether it's after the festive season, a big holiday, or even just a stressful week of comfort eating, we're tempted by the idea of a quick fix, a miracle juice cleanse, or a trendy detox tea that promises to flush away all our guilt. But here's the truth – your body is alreadyadetoxmachine.

Our liver, kidneys, lungs, and even skin are constantly working

behindthescenestoeliminatetoxinsfromthebody.Theydon't need extreme help, just a little support in the form of healthy, consistent habits. So before you sign up for that expensive juice subscription or fast for three days in a row, let's break downtherealityofdetoxing.

Most detox diets cut out processed foods, sugar, and alcohol. When you do that, of course you feel better. But it's not because of the magical juice – it's because you're finally giving

FOOD & HEALTH

your body a break from things that irritate it. That's not detox, that'sjustbasichealthyeating. What your body really needs is balance. Hydration, fiber, adequate sleep, and movement help your system function smoothly. Herbs like coriander, fennel, turmeric, and ginger support digestion. Warm water with lemon in the morning may feel good, but it's not flushing out toxins – it's just soothing your gut and helping you hydrate, which is great. Green tea helps yourmetabolism,butit'snotgoingtoundoaweekendbinge.

So instead of chasing detox trends, think of daily care. Eat more real food. Sip herbal teas. Move your body. Breathe deeper. Get some sunlight. And most importantly, don't punish yourself for the occasional indulgence. Guilt does more damagethancakeevercould.

The real cleanse is about clearing your mindset, not just your meals.

GOODBACTERIA,BETTERMOOD

How Your Gut Health is Quietly Shaping Your Mental Wellbeing

By Sunil Malhotra

THERE'S A NEW THERAPIST IN TOWN, AND IT LIVES IN YOUR STOMACH.

It sounds strange at first, but the connection between your gut and your brain is now one of the most fascinating areas of modern health research. For decades, we've treated the gut like a plumbing system — a place where food goes in, gets digested, and exits. But we're only just starting to realise how much more it does. And perhaps most intriguingly, how deeply itaffectsthewaywefeel,think,andevencopewithstress. This is the story of the gut-brain axis. And it's about time we paidattention.

THE GUT-BRAIN CONNECTION: MORE THAN JUST A FEELING

Imagine a two-way street. On one side, your brain sends signals to your gut — which is why you sometimes feel butterflies before a big meeting or feel nauseous when you're anxious. But the other side of the street is just as important. Your gut sends messages to your brain too. And those messages are carried by what scientists now call the second brain—yourentericnervoussystem.

This system, buried in the walls of your gut, contains over 100 millionnervecells.Itdoesn'twritepoemsorplanvacations,but it does talk constantly to your actual brain. And the language it speaks?Chemicals.

Serotonin, dopamine, GABA — many of the same neurotransmitters that regulate mood are either produced in the gut or influenced by it. In fact, nearly 90 percent of your body's serotonin is made in your digestive tract. If that doesn't sound like a big deal, remember this: serotonin is often called

thehappinesshormone.

MEET YOUR MICROBIOME: THE REAL MVPS

At the heart of all this is your gut microbiome — the vast, diverse community of bacteria, fungi, and other microbes that live inside your digestive system. These microbes help break down food, produce vitamins, support immunity, and yes, influenceyourmood.

When your gut bacteria are happy, you're more likely to feel mentally balanced. But when this community is off — due to stress, antibiotics, processed food, or even lack of sleep — the whole system can wobble. You may feel more irritable, anxious,foggy,orevenlowfornoapparentreason. It'snotallinyourhead.Sometimes,it'sinyourgut.

HOW TO FEED THE GOOD GUYS

Here's the good news. Your gut is listening. And it responds prettyquicklywhenyoutreatitright.

1. Load up on fermented foods: Think yogurt, kefir, kimchi, miso, sauerkraut, kanji, pickled vegetables, or even good old Indian dahi. These are natural probiotics — they introduce beneficialbacteriaintoyoursystem.

2. Eat more fibre-rich plant foods: Your microbes love fibre. It's their favourite fuel. Go for fruits, veggies, legumes, seeds, and whole grains. Even something as simple as adding a handful of soaked chana or banana stem to your meals can help.

3. Cut down on sugar and highly processed junk: These feed the wrong kind of bacteria, the ones that throw your gut outofbalance.

4. Add prebiotic foods: These are like fertilisers for good

FOOD & HEALTH

bacteria. Garlic, onions, bananas, leeks, and asparagus are greatsources.

5. Stay hydrated and sleep well: Your gut flora thrives when yourbodyisrestedandhydrated.

6. Manage stress: Chronic stress can alter your gut lining, reduce beneficial bacteria, and trigger inflammation. Meditation, nature walks, and even just five minutes of deep breathingcanmakeadifference.

WHEN YOUR GUT IS IN TROUBLE, YOUR MIND MIGHT BE TOO

Science is now linking poor gut health to conditions like anxiety, depression, brain fog, and even neurodegenerative diseases. While it's not the only factor at play, it's a significant one. And it's also one we can start improving without waiting foraprescription.

You don't need to buy 10 different supplements or live off bone broth. You just need to listen to your body, be a little more mindful of what you feed it, and give your gut the support it deserves.

THE FUTURE IS MICROBIAL — AND IT'S PERSONAL

One of the most exciting things about this field is that we're entering an era of personalised gut care. Your microbiome is as unique as your fingerprint. And soon, gut testing kits, AIbased food logs, and microbiome-specific diets will become moreaccessibleandtailored.

But for now, start small. Start with breakfast. Maybe swap that sugary cereal for some homemade curd with banana and

flaxseeds. Or try a bowl of moong dal khichdi instead of anotherinstantnoodlecup.

The change won't be instant, but it will be powerful. Because when you feed your gut right, you're not just improving digestion — you're building a stronger, happier version of yourselffromtheinsideout.

FROMFIELDSTOFAUCETS

The Untold Story of How Your Stay Touches Lives and the Planet

By FNH TEAM

The fast-paced world today makes us all crave a little more comfort and calm, away from the buzzing phones, endless emails and the clock that never stops ticking, with a rejuvenating stay experience. The chase for a ME-TIME filled with luxury is more than just a check-in and check-out at a hotel or resort; it's a break that helps us recharge for a better tomorrow.

Now imagine the indulgence you plan is also being supported

by the hospitality sector that promotes a sustainable future. A kind of hospitality that cares for you and the planet. Where every detail matters, from your breakfast to the water in the shower, each detail is thoughtfully chosen to tread lighter and give back more. It's not just sustainability, it's sustainability madesimple.

THE FARM TO TABLE CONCEPT - THE QUIET REVOLUTION IN HOTEL KITCHENS

In hotel kitchens across the country, chefs are plating great meals while leading a food revolution quietly. The menus are created around fresh, seasonal and local produce, resulting in fewer food miles, better taste and stronger support for local growers. The waste from peels, stems and scraps is getting a second life by being turned into stocks, garnishes and even signature dishes. The culinary landscape is also moving towards more plant-based choices beyond salads with hearty, flavour-richdisheswherevegetablestakecentrestage.

Meat is also sourced with care, seafood comes with a guarantee and every plate tells a story of respect for the land, thefarmerandthefuture.

FROM FAUCET TO FOOTPRINT: RETHINKING WATER USE IN HOTELS

Hotels and resorts need a lot of water for their operations and catering to the various needs of guests. Some forwardthinking properties are making every drop count, and EP Biocomposites is helping lead the way with its revolutionary productsandservices.

The Biodigesters & STPs by EP Biocomposites don't just treat waste, they turn it into opportunity. No foul smells. No septic tanks. Just clean tech under the hood, making things flow better behind the scenes. Some properties are now storing rainwater, reusing greywater and recycling water for gardening, which reduces pressure on city supplies. Invisible to you,butinvaluabletotheplanet.

HIGH COMFORT LOW CARBON FOOTPRINTS

Hotels today are reimagining the way they operate and are

SUSTAINABILITY

now focused on both pampering their guests as well as caring for the planet. While creating the best possible experience will always remain their top priority, many are now keen on reducing their carbon footprint and leaving behind a lighter impactontheenvironment.

With sustainability taking center stage, hotels are moving away from single-use plastics — no more tiny toiletry bottles or disposable straws. Instead, you'll now find refillable dispensers, bamboo or glassware, and even eco-friendly room keys,smallyetthoughtfulchangesthatmakeabigdifference.

The hotel properties are also shifting their door preferences by choosing FRP Doors by EP Biocomposites, which are made from fibre-reinforced polymer. These doors last longer than wood, don't warp or rot in wet zones like kitchens and bathroomsarelong-lastingandrequireminimalupkeep.

THE FUTURE IS CIRCULAR—AND IT'S ALREADY HERE WITH EP BIOCOMPOSITES

Being a good guest in a hotel doesn't mean you have to lift mountains. Choosing hotels with LEED, GRIHA or Green Key certifications and reusing your towels/linens or simply asking your hotel what they're doing behind the scenes to care for the planetcanmakeadifference.

Every little action can help you support places that invest in realsolutionslikeEPBiocomposites'wastewatermanagement services or new product innovations. From the farm to your plate. From your shower to the garden. When hotels start to think in circles, everybody wins and with the right systems in place, powered by brands like EP Biocomposites — this new era of hospitality isn't just sustainable... it's smarter, cleaner andquietlybeautiful.

So, the next time you're sipping you're relaxing at a luxury resort or enjoying a perfect hot shower, take a second to appreciate what you don't see. Because real luxury today doesn'tjustpamper.Itprotects.

By Armaan Malhotra

Exploring East India, Chapter 7

Tamenglong, Manipur

The Wild, Unwritten Chapter of Northeast India

There are places that dazzle you with postcardperfect beauty, and then there are places like Tamenglong that take a different route altogether. Tucked away in the western hills of Manipur, Tamenglong is not your usual travel brochure darling. It does not come with travel influencers lining up for selfies or curated experiences on Tripadvisor. But it comes with something else entirely—a kind of unfiltered, untouched magic that stayswithyou.

This is a land where wild oranges grow in abundance, where ancient forests echo with the song of birds rarely seen elsewhere, and where waterfalls don't just fall—they thunder, roar, and mesmerise. If you are the kind of traveller who chases soul over spectacle, Tamenglong is your place.

WHERE NATURE REIGNS SUPREME

The moment you start winding up the roads towards Tamenglong,yourealiseyouareenteringalandthat hasn't bowed to the chaos of modern life. The town

itself is modest, dotted with stilt houses, smiling faces, and small tea shops that come alive during the early morning hours with the smell of fresh bakes and local snacks. But it's what surrounds the town thattrulytakesyourbreathaway.

The forested hills stretch for miles, hiding within them wonders like the Barak Waterfalls—a series of seven cascading waterfalls that are wild, majestic, and largely unexplored. There's Zeilad Lake, wrapped in folktales, home to migratory birds, and known locally for sightings of a mysterious creature that resembles a freshwater dolphin. Whether myth ortruth,youleavewithasenseofmystery.

TRIBES, CULTURE, AND A SLOWER WAY OF LIFE

Tamenglong is the home of the Rongmei Naga tribe. The community is deeply connected to the land, and that's reflected in everything—from their food to their festivals. If you happen to visit in December, you might catch the Orange Festival, a celebration not just of the fruit but of the spirit of the land. It's vibrant, it's earthy, and it brings the whole

TRAVEL TALES

community together through music, dance, and foodstallsthatserveeverythingfrombambooshoot porktostickyricewrappedinbananaleaves.

And yet, it is the quiet moments that linger. Sitting on a porch in the rain, talking to a local schoolteacherabouthowthemonsoonsshapetheir lives. Watching children herd goats down a muddy trail as the clouds descend low enough to touch. These are not sights made for social media—they aremomentsmadeforthesoul.

THE JOURNEY IS PART OF THE STORY

Getting to Tamenglong is not the easiest ride. From Imphal, the capital of Manipur, it's a five to six-hour journey by road. But what a journey it is. The landscapes shift dramatically—from flat valleys to rolling hills, from bustling town centres to silent, green corridors. You won't find too many hotels here, but you will find homestays with warm hosts who might share a rice beer with you over stories of

theirland.

Thisisnotaplaceforluxuryseekers.There'snoroom service, no spa, and no itinerary. But if you are seeking a place that gives you space to breathe, walk, wonder, and reconnect, Tamenglong offers it ingenerousdoses.

WHY TAMENGLONG NOW?

Because it is still beautifully unspoiled. Because in a world of curated experiences, Tamenglong lets you be curious again. It lets you get lost, talk to strangers, and forget about Wi-Fi for a little while. It offers nature not as a backdrop but as a participant inyourjourney.

As more travellers start to look for places that are raw, real, and resilient, Tamenglong may not stay untouched for long. But for now, it still belongs to the wild, and that is exactly why it deserves to be on yourmap.

“Goa, Like You've Never Seen Before.”

Beyond beaches. Beyond clichés. Your real Goan journey begins here

COMING SOON

The ultimate travel guide that's made in Goa, for the world.

“Goa, Like You've Never Seen Before.”

The ultimate travel guide that's made in Goa, for the world

Beyond beaches. Beyond clichés. Your real Goan journey begins here

COMING SOON