Incredible Goa Food & Hospitality March 2022 Issue

VOLUME 1 • ISSUE 2

Goa's First & Only Food & Hospitality Magazine

MARCH 2022

COVER STORY

CAAVA Come For The Vibe Stay For The Food!

GOA FOODIES

UNWINDING IN A HIDDEN GOAN WILDERNESS CALLED MOJIGAO NESTLED IN THE UPCOMING NEIGHBORHOOD OF ASSAGAO IN GOA, MOJIGAO ECO VILLAGE. GOAN SPIRITS

MOG ASUN THIS UNIQUE WHISKY THAT SYMBOLISES LOVE IS JUST WHAT YOU NEED TO BANISH THE COVID-19 BLUES! THE INCREDIBLE KITCHEN

PICKLES THAT TICKLE YOUR TASTE BUDS! FOODPRENEUR PRIYANKA GUPTA SHARES WITH US HER PICKLE SECRETS IN REVIEW

PRIME ROSE! THE BEST PART ABOUT PRIME ROSE IS THAT THEY NEVER STOP EXPERIMENTING WITH THEIR FOOD GM SPEAKS

GAURAV APTE GENERAL MANAGER, GOA MARRIOTT RESORT & SPA, MIRAMAR CHEF SPEAKS

CHEF DIBYENDU ROY CHEF DIBYENDU ROY IS THE EXECUTIVE CHEF AT GOA MARRIOTT RESORT & SPA

TABLE OF CONTENT

10 EDITORIAL

00

12 THE TEAM 14 INDUSTRY BUZZ GOA GETS ITS FIRST MEDITERRANEAN ROOFTOP RESTOBAR CONCERT FOR PEACE @Caava Courtyard!

14

3000

20 COVER STORY THE PERFECT MIX DOES EXIST AND IT’S CALLED CAAVA!

30 INCREDIBLE KITCHEN PICKLES THAT TICKLE YOUR TASTEBUDS!

ASIAN SUMMER CHICKEN SLAW

34 GOAN FOODIE

20

00

NESTLED IN THE UPCOMING NEIGHBORHOOD OF ASSAGAO IN GOA, MOJIGAO ECO VILLAGE

38 IN THE PINK A GOA-BASED BRAND MADE ITS MISSION TO BRING POPULAR INDIAN FOOD AND DRINKS INTO YOUR HOMES

00

38 COCKTAILS AND

CUISINE WITH ADITI

34 PAGE 08 |FOOD&HOSPITALITY

4000

HAVE YOU EVER WONDERED WHY CERTAIN FOOD DISHES PAIR WELL WITH THE OTHER?

42 GM SPEAKS CANDID CONVERSATIONS WITH GAURAV APTE!

46 CHEF SPEAKS MARRIOTT'S CULINARY MAGICIAN!

50 FOOD & HEALTH TOP 5 HEALTHIEST OILS TO COOK WITH! 5 FOODS FOR EYE HEALTH!

58 GOAN SPIRIT MOG ASUN - GOA’S NEWLY FOUND WHISKY LOVE!

14

62 IN REVIEW INNER LIVING FOR INNER HAPPINESS, HEALING AND MORE! YOUR SEARCH FOR GREAT STEAKS ENDS AT PRIME ROSE! SHANGRILA JUNGLE RESORT, MORE THAN JUST A LUXURIOUS JUNGLE GETAWAY! CRAVING FOR BURGERS, SANDWICHES AND MORE, NICKY M’S KITCHEN IS YOUR BEST BET!

78 HOME CHEF OF THE MONTH SAY BHALO BASI TO BENGALI CUISINE IN GOA!

© All rights are Reserved. Reprinting, publishing whole or part without obtaining the express written permission of editor and publisher is strictly prohibited. All the images unless otherwise indicated are used for illustration purpose only. In case you feel that any image/s or content/s should not be there / needs due credits / having copyrights, you may please immediately inform the same to the editor/publisher in written format, the needful will be done in the following issue.

To err is human. Although we take due care while publishing the magazine to ensure it is free of any mistakes, any omissions or errors are entirely unintentional. In case you find any erroneous photographs, language, missing credits or anything else published incorrectly, please feel free to bring it to our notice. We believe in publishing matters that catch our readers' attention and at the same time impart information. We hope all our readers appreciate the content and help us make this publication even better and more useful.

Published & Owned by GOA PRISM DIGITAL MEDIA, and Published at FIIRE, Fatorda - Goa. 403602. India. Editor & Publisher: Rajesh Ghadge

PAGE 09 |FOOD&HOSPITALITY

EDITORIAL

DREAMS DO COME TRUE, ALL YOU NEED TO DO IS DREAM AND BELIEVE! Launching

this

magazine

finally

last

month

felt

And

2

months

ago

when

Rajesh

offered

me

the

nothing less than a dream come true! Now that the

opportunity to lead the magazine, I not just jumped with

magazine

joy but also greatly appreciated his gesture of coming

is

launched,

I

can

spill

some

beans

on

how this all happened. The seed of this idea was in

back

my head ever since I started blogging. Being a food

started jointly.

to

me

since

this

discussion

was

something

we

and travel blogger, my blog many times felt like a magazine to me but obviously, I dreamed of giving

Today I am immensely happy that not just mine but both

it

our dreams have come true. We successfully launched

a

more

professional

approach.

However,

in

all

these years it never happened.

our

magazine

Courtyard

on

the

amongst

25th

the

of

February

presence

of

those

at

Caava

who

have

I remember meeting Rajesh, our editor in chief over

supported us and believed in us. And you our audience

a

at large has received our first edition so well that it has

cup

of

vaguely

coffee

some

discussed

hospitality

the

magazine

in

2.5

years

need Goa.

ago

for

My

a

when food

seed

of

we and

an

idea

seemed a little more possible, given the fact that Rajesh

was

already

running

a

successful

left

us

overwhelmed.

We

should

strive

to

bring

you

stories around Goa’s food and hospitality scene giving our best in each upcoming edition.

media

house and a print magazine in Goa. I felt as if my

Take a virtual tour of our launch venue Caava and feast

seed was watered and could see the day of light

your eyes with their gastronomical delights. We have

soon.

brief

some offbeat staycation reviews for you to plan your

silent

next getaway, some amazing recipes, a start-up story

But

then

discussion

also

COVID got

happened,

infected

and

and

our

died

a

death.

that is set to change the perception of healthy food not being tasty, a home chef who brought Bengali cuisine in

2 years of COVID have been a struggle for all and

limelight

amidst

heading one of Goa’s most renowned resorts amongst

making

ends

meet

and

other

work

commitments I almost forgot about the magazine.

But

on

the

other

side,

Rajesh

kept

working

on

in

Goa

and

another

Bengali

Chef

who

is

other features.

it

relentlessly. Over 2 years, he kept building content

Don’t forget to share your feedback with me because I

for

believe there is always room for improvement. Connect

the

website

magazine that

even

and

worked

before

the

so

hard

on

magazine

the was

with me at aditi@foodandhospitality.org

launched, its SEO and analytics spoke for it.

ADITI MALHOTRA MANAGING EDITOR

PAGE 10 |FOOD&HOSPITALITY

CONTACT US

THE TEAM Editor in Chief Rajesh Ghadge

Managing Editor Aditi Malhotra

Business Head Laila Fathima

Contributors Sunil Malhotra Nikita Shah

Design & Layouts Creative Concept Media

Photography Intern Armaan Malhotra

Social Media Intern Aditya Malhotra

EDITORIAL OFFICES FOOD & HOSPITALITY MAGAZINE 501"B"Wing , 5th Floor, Sunteck-Kanaka Corporate Park, Patto Plaza, Panaji,Goa-403001 +91 98116 43530 15-S1, Kamat Kinara, Toca, Miramar Panaji - Goa. 403002, India. +91 89990 85172

SUBSCRIPTIONS & ADVERTISEMENTS 501"B"Wing , 5th Floor, Sunteck-Kanaka Corporate Park, Patto Plaza, Panaji,Goa-403001 +91 9823211925 | info@foodandhospitality.org The Magazine is Published by GOA PRISM DIGITAL MEDIA Editor & Publisher Rajesh Ghadge, 501"B"Wing , 5th Floor, Sunteck-Kanaka Corporate Park, Patto Plaza, Panaji,Goa-403001 RNI - GOAENG/2020/00441 foodandhospitality.incrediblegoa.org

PAGE 12 |FOOD&HOSPITALITY

INDUSTRY BUZZ

GOA GETS ITS FIRST MEDITERRANEAN ROOFTOP RESTOBAR

RAKI Ready for a one-of-a-kind rooftop experience in the capital city of Goa? Introducing the first and the highest rooftop restobar in Goa, on the 11th floor

of

The

Crescent

Hotel,

overlooking

the

Miramar beachfront - Raki Modern Mezze and more opened

its

doors

on

the

1st

of

March

2022.

A

stellar team consisting of Rakshay Dhariwal from Passcode

Hospitality,

Chef

Rahul

Gomes

and

sisters-in-law duo Sahana Kumar Monserrate and Jennifer

Baumgartner

Monserrate

have

joined

forces to bring to you the finest modern version of Middle national

Eastern drink

cuisine

of

Turkey,

at

Raki.

raki,

a

Inspired liqueur

by

made

the of

twice-distilled grapes and anise, this plush space is the first in the country to serve Raki. The drink raki is also

called

the

lion’s

milk

because

of

its

cloudy

appearance and at Raki it is served as an aperitif.

PAGE 14 |FOOD&HOSPITALITY

This

55

seater

upbeat

restobar

offers

a

modern twist to Mediterranean dishes along with their wide variety of cocktails created to showcase the versatility of flavours and colours of Goa. Designed by Rahul Gomes, Head Chef at Raki, the menu includes a variety of dishes like

Labneh

Za’atar,

Hummus(especially

the

different Edamame

types

of

Hummus

with Chorizo), Toum & Harissa, Feta & Okra Gozleme, and the Pides with truffle oil and burrata cheese amongst others. Most of the spices used on this menu are imported from the Middle East to keep the flavours authentic.

The

interiors

of

Raki

are

luxurious

yet

minimalistic, with a play of rose gold and teak wood,

accessorized

with

gray

and

teal

furniture. Raki has been designed by Archizi Design and Alan Machado keeping in mind the feel of a lavish penthouse with a 180 degree view of the Miramar coastline, a sun-roof for a ceiling, an exquisite bar and with indoor dining and bar seating, and outdoor lounge seating.

The experience at Raki would not be complete without a mention of their cocktail menu. Their in-house offering

mixologist some

cocktails Horizon,

like Tokyo

designed

classics Alphonso to

Beirut,

and

Goa

Punch, and

the

of

menu inspired

Beyond course

the the

Lions Milk.

PAGE 15 |FOOD&HOSPITALITY

Speaking

about

the

inspiration

for

Raki,

Sahana Monserrate says “Living in Panjim for the last 7 years, I realized the dearth of good Middle Eastern food, and as the opportunity presented itself, I decided to give the rooftop of our hotel an international feel with modern Mediterranean

and

easy

finger

food.

The

place gives out a stylish vibe with an extremely unique

view

and

height,

and

for

me

it

is

everything that Goa has been waiting for. Our vision was perfectly understood and executed by

Archizi

creating

Design

this

and

ambience

Alan

that

is

Machado dynamic

in

and

conceptual. They strived to deliver a unique perspective restaurant.”

Raki is the perfect place for people to unwind and

enjoy

a

cocktail

with

a

breath-taking

seascape in the capital city of Panjim. Thanks to its unique environment, dishes and cocktails that

will

leave

unparalleled

you

view,

wanting

Raki

is

set

more to

and

an

provide

an

unforgettable and unmatched experience!

PAGE 16 |FOOD&HOSPITALITY

with

this

wonderful

rooftop

INDUSTRY BUZZ

CONCERT FOR PEACE @CAAVA COURTYARD!

The

Concert

executed Ukraine

For

to

Peace

raise

and

to

was

funds

make

conceptualised

for

the

those

world

a

and

suffering better

in

place.

Millions of children are being displaced from their homes

and

for

some,

the

struggle

for

their

life

begins as soon as they are born. There are so many premature

deliveries

happening

in

hospitals

and

both mothers and children face tough conditions.

They

can

neither

be

evacuated

nor

are

the

hospitals properly equipped to take care of them.

Premature

babies

who

need

extra

care

are

swinging between life and death. The organisers said ‘In our small way, we wish to reach out to these hospitals and help them get incubators and other required

equipment

to

try

and

ensure

healthier

growth for these children who are fighting each day for their survival. We are working on getting the funds

raised

to

the

16th

Children's

Kharkiv”.

PAGE 18 |FOOD&HOSPITALITY

Hospital

In

There is no greater power in the world than the power of love, and we stand by love. With this sentiment

in

international

their

hearts,

community

the of

local

Goa

and came

together to stand by peace and help those troubled by the war in Ukraine. On Sunday, March

13,

2022,

‘Concert

For

Peace’

was

organized by Ash Chandler, Sinead McManus & friends at Caava Courtyard, Anjuna with a single aim in mind - to raise funds for a cause.

It was an evening of entertainment hosted by Ash Chandler who also sang with his duo act (Los

Bardos

with

Salim

Sadik)

featuring

renowned artists including Carlton Braganza (Jukebox

Jammies),

Noronha,

Smruti

Charizma

Jalpur,

Anika

Entertainment,

Fire

Performers- Kupava & Liza, Wolf Family, Sufi dance Wanted

by

Tatiana

Lee

performers.

resounding

success

Mariia

The as

the

Skutova

&

show

was

a

crowd

enjoyed

three hours of nonstop entertainment with love & applause at the beautiful venue.

PAGE 19 |FOOD&HOSPITALITY

Familiar

faces

including

French

actress

Marianne Borgo, Dr Nadia Pinto Sousa & Paul Dass

OBE

supported

the

cause.

Caava

Courtyard served as an excellent venue to host this

endearing

evening.

Local

businesses

donated gifts & prizes that were redeemed through raffles and auctions. All proceedings will go immediately to help save lives.

Charizma Entertainment's Zenia, who is from Ukraine, said, "I'm really grateful to all of you for

coming

here

to

support

the

cause.

You

can't imagine what it means to us. And I wish you

all

a

peaceful

sky

above.

Now

I

understand, that's the most important wish in life."

An

amount

of

Rs

1,80,000/-

was

collected and donated towards the cause with a hope in everyone’s heart to make the world a more peaceful place.

PAGE 20 |FOOD&HOSPITALITY

COVER STORY

COME FOR THE VIBE. STAY FOR THE FOOD. As

CAAVA COURTYARD THE PERFECT MIX DOES EXIST AND IT’S CALLED CAAVA!

you

walk

surrounded

by

down palms,

a

narrow

you

will

path

notice

a

huge banyan tree that makes for Caava’s centrepiece-like attraction and not just that,

this

big

treehouse too

banyan

dining

cool?

also

space.

Where

else

houses

Now will

isn’t

you

a

that

get

a

chance to dine in a treehouse in Goa? Once you stop admiring that bit, which will take you a few moments, the other elements

By Aditi Malhotra Images by Caava

your

more.

COVER STORY PAGE 22 |FOOD&HOSPITALITY

the

attention,

open-air pool

of

ambience cosy

seating,

table,

a

private

secret

lavish

start

bar

cabanas,

seating, and

taking

so

a

big

much

As Caava’s tagline says, ‘start a love story, it's surely one of the places that make you fall in love with it at first glance, and your love can only grow fonder as you sit down and start breathing in the ambience, more closely. For me, it’s been an ongoing affair ever since it opened its doors.

Coming

to

the

food,

serving

global

cuisine

along with some North Indian delicacies, there can

never

Caava

be

a

concerning

disappointing its

food

and

moment cocktails.

at A

great effort has been instilled by the entire team at Caava to ensure only the best quality products come onto your table.

"Some places appear right out of a fairytale and Caava Courtyard in Anjuna is surely one of them. With raw thatched structures, lush greenery and a rustic appeal, this place is a charmer right from its wonderland-like entrance" PAGE 23 |FOOD&HOSPITALITY

The first thing that I tried on the menu was the Vietnamese

Rice

recommend

you

Paper try

Rolls

them

and

out.

I

Soft

highly on

the

outside with crunchy vegetables on the inside, this

one

chicken

was

was

a

winner

another

all

through.

amazing

dish

Pesto

that

you

must try.

Next on was the Chicken Olive Malai Tikka, this one simply melts in your mouth. This one is hard to get over with mildly spiced, tender chunks of chicken

that

are

roasted

to

perfection

in

tandoor. It won’t be wrong to say that Caava serves the best Kebabs that Goa has to offer, whether

it

is

Chicken

Olive

Malai

Tikka

or

Gilafi Seekh Kebabs or Galawati Kebabs, they have mastered the art.

If

you

like

Kebabs,

Caava

is

your

best

bet,

serving you their most succulent, juiciest and flavourful kebabs. And no, I don’t mean just non-vegetarian kebabs, their Paneer Tikka and Malai Broccoli is equally to die for. For the mains, we tried Tawa Chicken, Khumb Malai and Dal Tadka with some Malabar Parotas and Rice. I haven’t eaten a better vegetarian main course than this in a long long time, I mean it was so good that I ended up gobbling it down to the last bite, even more than the chicken.

And coming from a hardcore non-vegetarian, it’s a big deal for sure.

Soon, Caava will be going big on breakfast and

bakery

bread

and

items

with

cheesecakes

their

freshly

available

to

baked devour

there and buy it off the shelf as well.

Coming to cocktails, you have to try the Caava special and Don Pablo for a perfect spirit-ual experience and you can always ask Sushant, the bartender, to mix up his favourites using the

freshest

of

ingredients

and

syrups.

PAGE 24 2 |FOOD&HOSPITALITY

house-made

PAGE 26 |FOOD&HOSPITALITY

PAGE 27 |FOOD&HOSPITALITY

With different performances over the weekend, Disco Divas Ladies Night on Tuesdays and Latin Dance

Nights

on

Wednesdays,

live

entertainments at Caava are always on point.

It’s a place that changes vibe with time, if you visit

during

setting

to

the have

day,

it

some

offers candid

you

a

serene

conversations

with your family and friends or grab a cup of coffee

and

work,

while

in

the

evening,

it

changes into that perfect romantic spot where you

can

take

your

partner

on

a

date

for

a

dinner at the treehouse or a private cabana or enjoy live performances and dance the night away.

Caava is not just any restaurant, it’s a feeling, it’s

a

connection,

it’s

a

vibe,

it’s

simply

amazing. You don’t have to take my word for it, go and experience it for yourself because more

than

anything

else,

Caava

is

a

mind-

blowing wholesome experience!

PAGE 28 |FOOD&HOSPITALITY

PAGE 25 |FOOD&HOSPITALITY

INCREDIBLE KITCHEN

TURMERIC PICKLE

2 servings

15 minutes

By Priyanka Gupta

Pickles that tickle your taste buds!

Ever found yourself in a dilemma? Or in a pickle, so to say! About whether a rich oily pickle could ever be what the doctor ordered? Enter Oomah brand of pickles which are popular for their section of no oil no sugar and minimal oil pickles that are homemade, sun-cooked and no additives added. The brainchild of Priyanka Gupta, whose childhood nostalgic memories of summery days and homemade pickles by Maa or the neighbouring Aunty got her to try her hand at pickling.

Having moved to Goa after her marriage, her mother-in-law became her mentor and guide having expressed admiration for Priyanka's pickling skills.

Encouraged by the deserved praise heaped on her, Priyanka guided by her mother-in-law decided to take an off-beat path in pickles. A healthy pickle is what she wanted to offer. Thus, was born her bestselling pickle, Sweet Lemon Ginger.

PAGE 30 |FOOD&HOSPITALITY

Priyanka posted about it on Instagram and the orders started pouring in!

This Marwari bahu with a business family background embraced the challenges of entrepreneurship with gusto and the positive feedback she got from her clientele encourages her each day to innovate and experiment with pickles. Jaggery replaces sugar, the natural oil and juices of vegetables are coaxed out replacing oil. For these innovations, Priyanka gives full credit to her mother-in-law, whose name Uma, has been stylised as Oomah to become the name of the brand. It is also a tribute to mothers everywhere who have made these delicious pickles a part of our collective nostalgia.

Priyanka shares with us a very simple but tasty turmeric pickle that you can make at home this summer.

Ingredients

Method

Grated raw turmeric

1. Mix Grated Raw Turmeric, Ginger together and soak it

Grated ginger Rock salt Red chilli flakes Fennel Fenugreek seeds powder Split mustard seeds Mustard oil

in lemon juice for an hour.

2. Add Rock salt, red chilli flakes, fennel, fenugreek seeds powder, split mustard seeds

3. Mix it well.

4. Heat mustard oil and put some onion seeds in it. Pour this on the pickle mix and toss it all together.

5. Your Raw Haldi Pickle is ready!

Onion seeds

PAGE 31 |FOOD&HOSPITALITY

INCREDIBLE KITCHEN

ASIAN SUMMER CHICKEN SLAW

1 servings

10 minutes

By Dibyendu Roy

Chef Dibyendu Roy is the executive chef at Goa Marriott Resort & Spa and although he is a Bengali, he loves experimenting with global cuisines. And here he is sharing a simple yet flavourful recipe that you can easily try at home.

Method

Ingredients Medium size chicken breast 300gm Ripped avocado pitted 100gm Cherry tomato 50gm Cucumber 100gm Beans Sprout 50gm Ginger

40gm

Garlic

30gm

Star anise seed 4-5 no Light soya sauce 2-3 tsp Lemon juice 2-no Sesame paste 2 tsp Mint and basil leaves 20gm Green onion 10gm Sesame seeds For garnish Salad oil

100ml

Salt and white pepper As per required

1. Marinate the chicken breast with salt and pepper and keep it aside. Take a pot and make a stock with salt, white pepper and star anise. Cook the chicken breast in the stock for 1012min (don’t overcook the breast).

2. Once the chicken breast is cooked take it out and out into ice water to stop over cooking. Take a pan and sauté some ginger and garlic on a very slow flame.

3. Once the mixture start changing colour remove from fire and cool it down. Take a bowl and add the ginger garlic mixture, salad oil, soya sauce, sesame paste and mix them well.

Finished with freshly squeezed lemon juices.

4. Take the chilled chicken breast slice it and mix it with this dressing, add some finely chopped minted with it.

5. Take the half cut cherry tomato, sprouts and mix it with the basil & mint leaves and some light soya sauce. Check the seasoning. Slice the avocado and mix it with the same dressing,

6. Serve the marinated chicken on top of slice cucumber, avocado and tomato salad on side Sprinkle sesame seeds and chopped spring onion. Drizzle some light soya sauce.

PAGE 32 |FOOD&HOSPITALITY

Serve cold.

GOAN FOODIE

MOJIGAO UNWINDING IN HIDDEN GOAN WILDERNESS

By Nikita Shah Images by Nikita Shah

Ever imagined being transported to the hills in a coastal area like Goa? Neither did I till I set foot in this hidden paradise called Mojigao, which has ample sunshine and is surrounded by lush greens. Even on a hot summer afternoon it felt like I was sitting a couple of meters above sea level and enjoying the cool breeze with birds

chirping

in

a

calm

surrounding,

as

I

relished my favorite Avocado Sandwich and a side of their fresh watermelon juice.

PAGE 34 |FOOD&HOSPITALITY

Nestled Assagao

in

the

in

upcoming

Goa,

Mojigao

neighborhood Eco

Village

is

of an

experience in itself and has my heart! From healthy

breakfast

wholesome

bowls,

salads,

smoothies,

fresh

juices

and

sandwiches made using freshly baked breads to their weekend tapas menu, it is the ideal way to unwind and rejuvenate in serenity.

When I visited the restaurant, I had the

pleasure

of

meeting

Head

Chef

Aakash

Rokadia, originally from Ahmedabad. He is a former employee of Hyatt group of hotels and the

Carnival

Cruise

Line

and

has

previously

worked in Goa & Ahmedabad after graduating from

Manipal

University.

When

we

discussed

the vision of Mojigao, he repeatedly mentioned the uniqueness that they wanted to bring to the

culture

of

Goa

by

offering

a

spot

that

speaks volumes about how the interiors of Goa are also as beautiful and it is not just about the sand, sea and nightlife.

Mojigao is an extension of the popularly known restaurant Artjuna in Anjuna and served a lot of their specials but has now developed their menu further to cater to not only tourists but also the locals. As you walk into

this

rustic

outdoor

restaurant

you

are

instantly transported to a hilly setting unlike the scenic beach views and nightlife that Goa is popularly known for. It is the perfect nook in a secluded location, cropped away from the city life, buzzing parties and fine dining restaurants of North Goa. They have so much to offer and you can spend an entire day there by being involved in their yoga activities, reading a book from their stack, soaking in the wilderness and indulging

in

their

vegetarian,

vegan

and

pescatarian menu, which in its true sense is living

the

epitome

of

the

quintessential

susegad life.

PAGE 35 |FOOD&HOSPITALITY

Their menu is a celebration of life and healthy food that results in happy tummies! Although they

started

off

as

a

vegetarian

restaurant,

keeping in mind the freshly available produce from the Goan coastal line, they decided to add seafood to their menu. This addition did in fact attract a lot of locals who love indulging in

coastal

dishes

experimenting

and

and

the

chefs

improvising

intend

on

order

to

in

cater to the likings of all kinds of foodies.

Keeping the Goan week ending vibe, they also have a Tapas Brunch over the weekends

alongside

some

newly

curated

tropical cocktails and live music. Listing down a few must-haves from their menu that one should

definitely

try,

as

I

am

sitting

here

ruminating and hoping to re- visit soon myself!

The

Avocado

sandwich,

fresh

natural

juices

(Watermelon is my favorite), the Mediterranean thali, chia smoothie bowl, the seasonal Jamun smoothie

bowl,

the

cappuccino

(apparently

their coffee machine is vintage and has been restored for their use!), croissant sandwich and Goat’s cheese ravioli are my top eats. What is even better is how affordable and well-priced their

menu

is

specially

for

budget

travelers.

You can get their Set Breakfast which includes 2 drinks, fruits and a sandwich for less than 500 rupees!

All in all, Mojigao is the perfect good

combination

food,

great

of

the

views,

lovely

positive

outdoors, vibes

and

weekend drunching. Head over to this secret insta-worthy

spot

the

next

time

you

Assagao and you won’t be disappointed.

You can connect with Nikita on www.instagram.com/saltinall www.facebook.com/saltinall PAGE 36 |FOOD&HOSPITALITY

visit

STARTUP NOOK

IN THE PINK

Healthy Food is Not Tasty

The story of a brand that challenged this thought process and changed the game!

It’s

the

age

steadily

of

people

heading

conscious

lifestyle

who

towards and

a

are

slowly

more

especially

but

healthwhen

it

comes to food. But have you noticed, the only hesitation most people have when switching to healthier options is taste? Most products that are deemed healthy are not tasty, or so we perceive.

A Goa-based brand made its mission to bring popular Indian food and drinks into your homes prepared using fully natural ingredients and without the use of any artificial preservatives or flavours - and taste delicious too. This is how ‘In the Pink’ was born.

PAGE 38 |FOOD&HOSPITALITY

Their

biggest

challenge

was

to

get

this

The

company

is

actively

all

developing their own e-commerce channel on

have

been

painstakingly

and

Mumbai

on

expanding

recipes

Bengaluru

working

combination of health and taste right and thus their

into

now

and

developed in-house. The modern lifestyle has

their website www.inthepink.farm

made many of these recipes difficult to make

Their brand name “inthepink” is for the obvious

at

reason

home

and

conveniently

their

aim

available

is

for

to

those

make

them

looking

for

–

may

you

always

be

in

the

pink

of

health!

such healthy and tasty options. As their tagline “Home

Food

Culture”

suggests,

they

believe

that you will get a feeling of nostalgia when trying their products. They also firmly believe that the magic of Goa also plays a big part in retaining the freshness of their produce.

They

are

currently

producing

four

main

categories of food products - Premium Khakras (Tingles),

Roasted

Crackers

(KraKra),

Dry

Chutneys & Beverages. In addition, they also produce Khatta SKUs,

their

popular

Meetha their

Paanipuri

Chutney.

products

With

are

a

ka

Paani

total

available

of

& 27

across

supermarkets in Goa, Pune & Cochin and they are also available on Amazon.

To Get Featured In Goa's First and Only

Food & Hospitality Magazine Get in Touch with us on info@foodandhospitality.org Rajesh - 89990 85172 Aditi - 98116 43530 Laila - 73784 23999

PAGE 39 |FOOD&HOSPITALITY

COCKTAILS AND CUISINE WITH ADITI

FOOD PAIRING, WHAT’S THAT?

By Aditi Malhotra Images - Caanva

Have you ever wondered why certain food dishes pair well with the other? For instance, chocolate and strawberries, cheese and bacon, chips and guacamole, French fries and ketchup, these feel like matches made in heaven. But these did not happen just by chance, there is a whole lot of science behind it.

PAGE 40 |FOOD&HOSPITALITY

Indian food has a unique characteristic that can be attributed to its spices, but the spices are the very reason that defies all the rules of traditional pairing, as per the

research.

Now

that’s

quite

an

interesting thing to know, isn’t it?

In

fact,

cuisine

the

researchers

exhibits

a

note

strong

that

negative

our

food

pairing pattern. The result is that Indian recipes include ingredients with very little or no common taste compounds, as well as ingredients with contrasting tastes.

The spices used in our cooking do not follow the pairing rules and I think it’s our rebelliousness unique

flavour

that

gives

that

the

our

dishes

Westerners

a

can

never think of.

Paired or unpaired, today Indian cuisine is loved

by

the

world.

It’s

our

gravies,

kebabs, and other delicacies that have Food pairing theory is the idea that the more aromatic

compounds

two

foods

have

in

common, the better they will taste together.

There are hundreds of combinations of foods that work superbly well together that we all know and love. And the world over, chefs are constantly working towards bringing to us new and

interesting

pairings.

Salted

are some of the recent pairings that have fast gained popularity.

But research suggests that these tastes that we all love and know actually make sense only people

in

North

America

use

ingredients

&

of

spices

flavours

and

that

unpaired

makes

world drool. So kudos to all our Indian cooking

that

breaks

all

the

rules

and

Western

India, the pairing of common ingredients with common flavours is not a practice.

In fact, when it comes to food pairing, Indian cuisine breaks all the traditional rules. molecules

in

Indian

and

follows its own path.

Do let me know what you think about our cuisine and its uniqueness.

To Get Featured In Goa's First and Only

Food & Hospitality Magazine

Europe. In many Asian countries and especially

The

the

caramel,

strawberry and basil and chocolate and chilli

to

extensive

food

clash

dramatically and use many more ingredients and flavours in comparison to western cuisine.

Get in Touch with us on info@foodandhospitality.org Rajesh - 89990 85172 Aditi - 98116 43530 Laila - 73784 23999

GM SPEAKS

CANDID CONVERSATIONS WITH GAURAV APTE!

PAGE 42 |FOOD&HOSPITALITY

GM SPEAKS

"Goa used to be and it still is my favorite place to stay or work. I used to make it a point that at least once a year I travel to Goa and spend a few days there"

Gaurav Apte is the General Manager of Goa Marriott Resort & Spa, Miramar.

Gaurav who always comes across as a very suave personality is a man of few words and his actions actually speak louder. But we tried to get in a candid conversation with Gaurav, trying to discover a little more behind his shy smile.

By Aditi Malhotra Images by Goa Marriott Resort & Spa

Tell us something about your early days.

I was born and brought up in Mumbai. I was good at sports and basically an outdoor person who likes to explore different places and spend time with a lot of friends.

How did you choose hospitality as a line, was it intentional or happened by chance?

It actually happened by chance. I had got through a good institute in Pune for a

Bachelor

of

Computer

Studies

and

my

second

option

was

hotel

management as my cousin used to be a Chef in one of the 5-star hotels. I used to think that my cousin gets to make and eat such fancy dishes, the hotel industry would be definitely better than Computer studies, hence decided to give it a try.

PAGE 43 |FOOD&HOSPITALITY

How has living in Goa been for you, was it easy or did you face any challenges initially?

As leaders, it is our fundamental responsibility to

maintain

carrying

out

an

optimistic

our

businesses

Goa used to be and it still is my favorite place

inclusive

and

supportive

to stay or work. I used to make it a point that

team members

balance and

while

encourage

framework

for

our

after my 10th Class, where we school friends

What are the key USPs of Marriott Goa Resort & Spa as a hotel and how have you nurtured them?

decided to venture out on our own to Goa and

Our location! Being a resort that is centrally

it was right then that I fell in love with Goa. I

located in the heart of the city, the capital of

didn’t have any issues moving to Goa as the

Goa.

people are very friendly and also the Konkani

glorious sunsets, we are an ideal hotel for a

language is not difficult to understand if you

stay in the land of sun and sand for all those

know Marathi well

who

at least once a year I travel to Goa and spend a few days there. My first visit to Goa was

What do you think is your greatest strength and your biggest weakness?

With

wish

stunning

to

views

celebrate

of

any

the

bay

occasion

and

or

a

business

is

getaway.

How

do

you

think

Goa’s

tourism

My greatest strength is teamwork. I absolutely

different from other parts of the country?

believe that you are as strong as your team.

Located on the south-western coast of India,

Leadership

Goa is one of the top tourist destinations in

together

is

about

best known for its serene beaches, forts and

team member from leaving the company and

churches that date back to the colonial era,

unable to manage their career aspirations.

wildlife sanctuaries, museums, and rich culinary

It is important to understand that when any

legacy. Goa also boasts of vibrant nightlife,

business is faced with adversity, it is critical to

thanks to the many beach shacks, pubs, and

keep the team together and depict a sense of

clubs dotting the region. What’s more, it is the

belonging,

only Indian state where you can find floating

the

team

that

common

team

biggest low is when I am unable to prevent any

is

a

the

the country. This erstwhile Portuguese colony is

it

achieve

holding

My

as

to

all

creates

goal.

memorable

casinos.

at Marriott being ‘Put People First’, we do just

How do you think Goa’s tourism business is different from other parts of the country?

that.

Located on the south-western coast of India,

In our day-to-day operations, we encourage

Goa is one of the top tourist destinations in

collaborative

the country. This erstwhile Portuguese colony is

experiences for our guests and with our motto

ideation

thinking

to

cross-functional and

best known for its serene beaches, forts and

ultimately

churches that date back to the colonial era,

keeps the team engaged especially through

wildlife sanctuaries, museums, and rich culinary

difficult times.

legacy. Goa also boasts of vibrant nightlife,

resourceful

We

at

bring

and

a

environment,

Marriott

transparent members,

about

believe

which

in

communication

which

is

positive

positive

effective with in

our nature

ensure that every success story is praised.

PAGE 44 |FOOD&HOSPITALITY

and

thanks to the many beach shacks, pubs, and

team

clubs dotting the region. What’s more, it is the

and

only Indian state where you can find floating casinos.

Which other hotels apart from the Marriott do you personally appreciate?

Relive the ancient tales of Easter celebration with friends and family over our Sunday brunch

I think all brands have their uniqueness- some

on

of the hotel chains that I really appreciate are

cuisine, old fashioned pot roast live counter,

Taj, Oberoi, ITC, Hyatt, Hilton and Accor. The

sweet-hot plum-glazed ham, grilled fish, slow

competitive

roast leg of lamb, and desserts paired with

spirit

between

the

hotel

chains

drives quality and better guest satisfaction.

17th

April

unlimited

What events/activities are you planning for the season to keep Marriott always buzzing with people?

with

an

beverages,

array

live

of

international

entertainment

and

Easter egg hunt for kids at Waterfront Terrace & Bar.

building strong customer relationships to boost

How much do you think social media and influencers help in spreading the word for businesses these days?

loyalty. Currently, we have many ongoing food

Social media and Influencer marketing have

and beverage offerings to provide our local

caused a revolutionary change for businesses

guests with varied experiences.

by offering unbelievable opportunities at a low

Goa

Marriott

Resort

and

Spa

believes

in

Beyond Brunch- Every Sunday from 12:30

cost to help them market their products and

pm to 3: 00 pm at Waterfront Terrace and

services to a much larger audience and build a

Bar

strong brand reputation.

and

showcasing

a

International

wide

spread

specialties

of

paired

local with

Every business, be it small or large, nowadays

crafted drinks, live counters, pool access.

have

Live music and much more.

personified themselves by giving their brand a

Barbeque On Wheels- Pique your appetite

friendly

with our tempting Barbeque in a Box safely

services that allow building a relationship with

delivered

the customers at a human level. With the help

to

your

doorstep.

Our

culinary

an

online

voice

maestro has exclusively curated this grilling

of

experience

businesses

from

a

to

uplift

selection

your

meats

unmatchable

media

and

influencer

can

now

connect

have

customer

marketing, with

their

customers like a friend who understands their

paired with sautéed vegetables, mashed

needs and thus helping them drive sales. What

potato, or rice noodles, and just grill it your

is

way.

that their fan base is very loyal and their trust

Wok By The Bay- Savour scrumptious Asian

in the influencers is high.

cuisine

Where do you see yourself 5 years from now?

by

and

Choose

and

Businesses

sauces

inspired

of

mood.

social

presence.

timeless

culinary

special

about

social

media

influencers,

is

traditions at our new pop-up Indo-Chinese

In the last 20 years with Marriott, I have been

restaurant,

working

every

Friday,

Saturday,

and

and

staying

cities

to 11 pm.

have experience in business hotels and resorts.

Easter Goodies and Brunch- This Easter,

In 5 years I feel that I would be able to take

enjoy

care of larger hotels or clusters of hotels and

cakes,

bunnies,

and

like

chocolate

lots

more

at

eggs, Goa

and

Mumbai,

Pune,

treats

Ahmedabad

like

Sunday at South Central Lawns from 7 pm

classic

Bengaluru,

in

Goa

and

larger teams.

Baking Company.

PAGE 45 |FOOD&HOSPITALITY

CHEF SPEAKS

CHEF DIBYENDU ROY

MARRIOTT'S CULINARY MAGICIAN! A

Chef Dibyendu Roy is the executive chef at Goa Marriott Resort & Spa.

smiling

and

cheerful

personality

that

makes

every

experience at Marriott more enjoyable. It’s his passion for food and feedback that always keeps him on his toes. As much he enjoys trying new things, he personally would come

By Aditi Malhotra

to guests and ask for their feedback for improvement. Here

Images by: Dibyendu Roy

is

a

small

attempt

to

know

Chef

Dibyendu

culinary journey a little more, up and close.

PAGE 46 |FOOD&HOSPITALITY

Roy

and

his

Tell us something about your overall journey.

tried those recipes but never got them right. It is

during

this

process

that

my

interest

in

It has been 20 years I am with this industry.

different spices and food started growing and

Here’s a little more about my culinary journey

I ended up joining a culinary school.

2002 when I got selected for Hyatt regency

What is your signature dish? What do people love about it

Kolkata as a preopening team. This was my

I have curated plenty of exclusive dishes so far

first real kitchen experience. In 2006 and 2007

and I am learning every day to make it better.

I

Personally,

and my achievements. The journey started in

managed

to

get

two

promotions

back

to

I

think

roasting

or

pork

crackling

back. It was the happiest moment of my life

with burnt onion and apple chutney is one of

but suddenly everything came to a halt, after a

my

road accident. It was almost the end of my

from other recipes of mine.The crackling skin of

career but I never give up.

roast pork with soft and tender meat is always

After six months, I was ready and back on my

a hot cake.

feet

and

fly

opportunity After

two

there,

off with

years

I

to

got

the of

USA

and

gaining

the

continues.

Working

Marriott,

with

Ritz-Carlton,

to

journey with

JW

a

better

Stomas.

experience

transferred

Shanghai

Oberoi,

the

from

Ritz-Carlton with

brands

Marriott,

Marriott

like

Hyatt,

Ritz-Carlton

signature

dishes

that

always

stands

out

What is your favourite and least favourite dish to prepare? Why? In

my

career,

I

have

learned

their

different

styles and techniques of cooking from different chefs. I have created plenty of recipes in my career but the recipe which I am proud of is’ sesame

and

ginger

crusted

prawn”

Lots

of

abroad has always taught me to be a better

fresh flavours come out on every bite of it.

leader. In my 20 years of journey, I have served

Every dish I cook has a different story behind it,

diplomats and presidents like the first woman

some are overpowering with flavours and some

president of India, Mrs Pratibha Patil to Barack

are

Obama and many more.

character and they all are part of my success.

What is your cooking philosophy?

How do you describe your overall cooking?

My philosophy behind the food I cook is the

I always prefer to use locally grown products.

experience

“GO

that

I

create

for

my

client.

The

mild

in

LOCAL

flavours.

“is

a

Each

big

dish

shoutout

has

to

its

our

own

local

emotion that comes out on the first bite tells

farmers and vendors.

my success story

There was a time when our industry preferred

When did you decide to become a chef?

to

I

different

outside and was happy to call it “IMPORTED”.

career.

With time people have understood the health

always

wanted

which

is

came

from

everyone

to

interesting

is

a

try and

Bengali

fond

of

something fun

as

foodie

good

a

family

food.

I

where

During

my

buy

resources

with

benefits

associated

growth.

We

have

additional

with

so

local

much

cost

and

from

seasonal

produce

in

our

school days I used to watch roadside vendors

neighbourhood which we are still unaware of,

chopping vegetables with such expertise, they

so as a part of my cooking style I like to make

had no degrees but their talent was such an

maximum use of local products.

inspiration.During

summer

my

mom

used

to

make homegrown vegetable pickles which last

Name the three kitchen ingredients you can’t do without?

for six months,

PAGE 47 |FOOD&HOSPITALITY

Vegetables,

fresh

herbs

and

dry

spices

I still prefer to cook with my team. This not only motivates

my

challenge to make a perfect recipe with one

checked.

Every

ingredient, one add colour and another add

kitchen gets checked twice. I have a separate

complement

each

other.

It’s

always

a

flavour to the dish. I always give priority to local elements like we have coconut, kokum, cashew

nuts

and

jaggery

in

an

everyday

recipe. It is difficult to point out a particular favourite ingredient still I think star anise is one

Name two of your strengths and two of your

Passionate and creative. I love to learn new

know

if

it’s

a

weakness

or

yet

another strength but I still try and learn from my down the line & never feel ashamed about the same. I still work long hours to get things right and accurate.

What chefs do you follow on social media (or admire their work and career in general)? Explain why. Who is your biggest inspiration?

Food is the biggest inspiration for me to be in this industry. I keep on learning from random chefs around, everyone has their own story to share

on

their

plate.

Their

passion

and

dedication inspires me a lot.

What’s your personal favourite cuisine and dish?

After working for more than 9years in China, Asian

food

has

floors

that

who

consistency

goes

always

out

check

from

on

is

the

guest

satisfaction after their meal and do necessary changes if required.

What as per you is Marriott’s biggest USP and how have you contributed to it? loyalty towards their guest. Being a leader of

become

my

don’t just do events but we create memories for our clients.

cooking techniques from any food artist. don’t

meal

also

this organisation I follow the same. I believe we

weaknesses as a chef.

I

on

but

Marriott is known for Innovation, creativity and

of them leading the chart.

Rest

team

team

comfort

food

What is the uniqueness of Goa do you admire?

Goa

is

rich

in

culture,

music,

dance

and

art

which is always celebrated in every corner. The passion for baking that Goans possess is also very inspiring.

Which other hotels/restaurants in Goa do you personally like visiting for a foodie indulgence?

Goa is now becoming a food Hub and there are many great restaurants. Every restaurant has its uniqueness;

and

their

specialities

too.

I

wish

them all success.

How do you keep going and keep your team motivated on low business days?

I believe that a successful team can make a successful restaurant. It is very important that we

always

appreciate

their

hard

work

and

dedication. A simple thank you after a busy day

because of its secret flavours in every bite.

can

Fresh herbs, flavours always attract me more

outings and trainings always help my team to

than spices. Lots of restaurants have so many

stay motivated, even on dull business days.

great

Where do you see yourself 5 years from now?

recipes

favourite (Taiwanese

which

I

restaurants restaurant)

am are

yet Din

and

to

try.

Tai

My

Fung

Bellagio

in

Shanghai and I love their food.

How do you control the quality and consistency of dishes to ensure customer satisfaction?

PAGE 48 |FOOD&HOSPITALITY

keep

them

motivated.Team

lunch,

team

Being a chef I always wanted to be a part of this

food

industry.

I

would

love

to

be

more

involved with multiple properties and to lead a bigger successful team.

FOOD & HEALTH

TOP 5 HEALTHIEST OILS TO COOK WITH!

These days one is really spoilt for choices as far as choosing a healthy option for cooking oil. For cooking oil, you have to be very careful

By Sunil Malhotra Images - Canva

about its smoke point because if you heat the oil beyond the smoke point it not only harms the flavour but also degrades the nutrients in the

oil

and

well

releases

compounds like free radicals.

PAGE 50 |FOOD&HOSPITALITY

certain

harmful

1. Olive Oil One of the most healthy and versatile cooking oils as per Nutrition and Cooking experts. The “Extra

Virgin”

label

tells

you

that

the

oil

is

neither refined nor overly processed and hence of high quality.

Extra Virgin Oil is full of monounsaturated fats and some polyunsaturated fatty acids which have been linked to better heart health.

Olive Oil has a low smoke point comparatively and

is

considered

to

be

good

for

low

and

medium heat cooking. It can also be used as a dressing. It is widely accepted as a healthy cooking medium.

2. Coconut Oil Coconut oil, being mainly saturated fat, is able to withstand higher temperatures than other oils. This quality alone makes it one of the best oils for cooking. It also has a delicious taste that further enhances the taste of your food and

gives

a

superb

texture

to

foods.

Use

organic extra-virgin coconut oil for the best quality.

3. Canola Oil. Canola

Oil

is

derived

from

rapeseed,

a

flowering plant and contains a good amount of monounsaturated fats and a decent amount of polyunsaturated fats. One thing heavily in favour of Canola Oil is that it has the least amount of saturated fats. It has a high smoke point which means it can be used in high heat cooking.

Canola Oil is generally highly processed and therefore devoid of nutrients.

Cold-pressed

or

unprocessed

canola

is

available but difficult to source.`

PAGE 51 |FOOD&HOSPITALITY

4. Avocado Oil. Another

super-tech

choice

is

Avocado

Oil

because like Extra Virgin Olive Oil, this too is an unrefined oil full of monounsaturated and polyunsaturated fatty acids rather it has the highest

mono

saturated

contents

among

all

cooking oils. Unlike Extra Virgin Oil it has a higher smoking point thus favouring high-heat cooking. Avocado Oil has no flavour and as such makes it a good option for cooking.

The one thing that goes against this oil is that it is highly expensive.

5.

Safflower Oil.

As the name suggests Safflower Oil is derived from

the

seeds

of

the

Safflower

plant.

It

contains a higher percentage of unsaturated fatty acids while it is low in saturated fats. It has a higher smoking point comparatively. The use of safflower oil daily, as per a study, may reduce

inflammation,

levels

and

manage

cholesterol

blood

levels

sugar among

postmenopausal women with obesity and type 2 diabetes.

It

has

a

neutral

BBQ,Frying

on

flavour

stove

top

that and

works even

marinades,dips and sauces.

PAGE 52 |FOOD&HOSPITALITY

well in

for

some

PAGE 51 |FOOD&HOSPITALITY

FOOD & HEALTH

5 FOODS FOR EYE HEALTH It

is

a

very

common

perception

that

failing

eyesight is a result of ageing or eye strain. In fact, a healthy lifestyle can vastly improve the safety of your eyesight.

By Sunil Malhotra Images - Canva

Over

the

years

studies

have

come

to

a

conclusion that omega 3 fatty acids, including DHA, copper, zeaxanthin and lutein are greatly vital for your eye health.

Here

we

give

you

five

maintaining your eyesight

PAGE 54 |FOOD&HOSPITALITY

foods

helpful

in

1. Fish.

A number of Fish are found to be a rich source of omega 3 fatty acids. Oily Fish offers you a higher level of omega 3 rich fish oil. Some of the Fish that are beneficial and rich in omega 3 are: Tuna Salmon Trout Mackerel Sardines Anchovies Herring

Studies

have

even

shown

that

Fish

Oil

can

reverse dry eye effects including those caused by spending too much time on the computer.

2. Citrus Fruits.

Citrus fruits are found to be rich in Vitamin C which is an antioxidant recommended for agerelated eye damage.

Some Vitamin C rich citrus fruits are:

Lemons Oranges Grapefruits etc;

3. Leafy Green Vegetables.

As is widely accepted leafy green vegetables are really good for overall health.

These

contain

Lutetia

and

zeaxanthin

which

are a fair source of eye-friendly vitamin C. Some of the well known leafy greens are:

Spinach Kale Collards(Dark green, loose leafed vegetables from the same family like kale, broccoli etc.)

PAGE 55 |FOOD&HOSPITALITY

4. Carrots.

Carrots

abound

with

vitamin

A

and

Beta

Carotene, responsible for the orange colour of the carrots.

Vitamin crucial

A

on

part

component

in

the the

protein

other

hand

vision. called

plays

Vitamin

A

rhodopsin

a

very

has

a

which

helps the retina absorb light.

Beta Carotene’s clear role in this is not proven so far but it is required for the formation of Vitamin A in the body.

5. Eggs.

They are a vital source of vitamins C, E and zinc as also lutein and zeaxanthin which are known

to

reduce

the

age-related

risk

of

eyesight loss.

So don’t forget to include these food items in your diet for a healthier eye-sight.

PAGE 56 |FOOD&HOSPITALITY

GOAN SPIRIT

MOG ASUN GOA’S NEWLY FOUND WHISKY LOVE!

By Aditi Malhotra Images - Mog Asun

GOAN TO THE CORE Two commonly used greetings by Goans areDev borem korum(God bless, or may God do you some good!) and Mog Asuni(Let there be love (between us)- said like a goodbye.

PAGE 58 |FOOD&HOSPITALITY

On 24th June 2019, Anand Pardeshi, a former

Feb 2020-Soft Launch

Seagrams

Anand Pardeshi had worked relentlessly for a

and

ABD

state

head,

and

Keith

Fernandes, CEO of Slipdisc Advertising, met

year,

for drinks and decided it was time Goa had its

bottlers and distributors network, working on

own

the

Whisky.

famous

for

Goa,

Caju

as

Feni.

everyone Several

knows,

names

is

were

procuring

marketing

the

and

blend,

establishing

advertising

a

strategy—all

with the aim to put Mog Asun on every Goan

considered and they settled for Mog Asun, a

table.

shortened

They

perfect to soft launch this brand epitomising

contacted their graphic designer friend Bina

love. Advertising that targeted domestic and

Nayak.

international

version

She

of

quickly

Mog

designed

Asuni.

the

logo

and

14th

February-Valentine’s

tourists

made

Day

everyone

was

eager

packaging to reflect Goan heritage by using a

with anticipation. Mog Asun was exhibited at a

colour

Goa’s

food festival in Panjim to rave reviews. Tourists

famed Azulejos tiles. The next step was to get

at the festival bought it as a memento of their

the right blend. Mog Asun is made by blending

Goa holiday, whereas locals bought it as a

imported

matter of pride and joy that there was finally a

palette

malts

and

motifs

from

inspired

Scotland

and

by

selected

local grain spirits. It is matured to fulness in

Goan

Whisky

Oakwood barrels.

huge

success,

brand.

Mog

With

the

Asun

soft

waited

launch for

a

the

domestic tourist season in April.

PAGE 59 |FOOD&HOSPITALITY

A beneficiary of ‘Atmanirbhar’in Covid

there was a demand for a smaller sized bottle.

times Mog Asun was in liquor stores in March 2020, but just a few weeks later the pandemic hit and the country went into lockdown mode. It seemed

Mog Asun started flying off the shelves and

like

bad

timing,

especially

after

investing so much money, time and effort into

Now

available

in

750ml,

soon

it

will

be

launched in 180ml.

This unique whisky that symbolises love is just what you need to banish the Covid-19 blues!

Drink Mog Asun and love life!

the product. As months passed in quarantine, people got tired of being locked in and there was talk of opening liquor stores in one of the several

‘unlocks’.

Meanwhile,

the

honourable

PM spoke about the importance of being selfsufficient-

‘atmanirbhar’

and

the

need

to

promote ‘local’. ‘Vocal for Local’ is the new mantra in India today. In just a few months the world changed its focus from promoting global to

depending

on

local

as

all

trade

and

movement of goods and people came to a halt.

As liquor stores opened in Goa, people made a

beeline

for

Mog

Asun.

Goans

wanted

to

celebrate in gratitude for being in a safe zone with their very own whisky.

PAGE 60 |FOOD&HOSPITALITY

To Get Featured In Goa's First and Only

Food & Hospitality Magazine Get in Touch with us on info@foodandhospitality.org Rajesh - 89990 85172 Aditi - 98116 43530 Laila - 73784 23999

IN REVIEW

INNER LIVING FOR INNER HAPPINESS, HEALING AND MORE!

by Aditi Malhotra Images - Armaan Malhotra Beautiful lush landscapes surrounded by serene nature, stunning open fields and a peaceful environment with mountain views make Inner Living a perfect home for relaxation and rejuvenation.

Located in Mandrem, the moment you step into Inner Living Ayurveda & Yoga Retreat, the tranquil vibes of the place start calming you down instantly.

Coconut gloves and a wonderful open field, a quiet area overlooking the mountains and yet just about 2 km away from the Mandrem beach, Inner Living: Ayurveda & Yoga Retreat is not just a resort but a place that can alter your lifestyle and heal your mind, body and soul.

PAGE 62 |FOOD&HOSPITALITY

In today's stressful times, the need for holistic healing and inner happiness is much more and with its balance of natural surroundings and Ayurvedic therapies, Inner Living is your best bet

to

gift

yourself

some

calming

time

and

overall rejuvenation.

They have 15 cosy cottages that transported me back in time. I felt as if I was in a hill station with the cool breeze caressing my body and the warmth inside that wooden cottage made me feel comfortable and relaxed. The cottages are a perfect mix of being old school in their design language while being equipped with all modern amenities.

Apart from 15 cottages, they also have a Yoga Shala, a restaurant & bar, an art shop and an Ayurveda product shop. With the time-tested traditional healing techniques in Ayurveda to spa therapies, rejuvenation therapies, wellness treatments,

slimming,

management, physiotherapy, ailments Inner

can

Living

relaxation

detoxification,

haircare, yoga, also

does

and

be

therapies,

just but

skincare,

meditation,

cured

not

stress

at

Inner

offer

many Living.

temporary

some

of

their

packages are meant to take care of specific ailments

over

a

period

of

time.

These

cure

based packages are designed after consulting with a doctor, and then the number of days required for the treatment, the therapies and diet are planned.

In my two days of staycation, I enjoyed the Abhyanaga, which is an ayurvedic procedure of application of medicated oils all over the body with a certain amount of pressure and massage.

It

was

extremely

therapeutic

and

relaxing.

PAGE 63 |FOOD&HOSPITALITY

The food at Inner Living is also something that will make you appreciate the place even more.

The

spacious

restaurant

overlooking

green

paddy feels serves great food and drinks on a normal basis. Only if you are on a treatment package and/or advised by your doctor, the meal

included

vegetarian,

within

otherwise,

the

you

package

can

enjoy

is

both

vegetarian and non-vegetarian meals at the restaurant.

From reading books to just sitting on a swing chair

and

ayurvedic

breathing massages

in and

the

fresh

taking

a

air,

to

stroll

to

Mandrem beach, the possibilities of spending a great time at Inner Living are endless.

For

me

it

also

served

as

a

perfect

writer’s

retreat when I sat down on the balcony of my room

absorbing

all

serenity

of

the

green

surroundings, listening to the chirping of birds and letting the time just crawl by, my creativity just flew and my words just created the most wonderful stories.

Also, let me tell you the best part, Inner Living is without a doubt one of the most pocketfriendly

Ayurveda

resorts

that

I

have

come

across. Their packages do not burn a hole in your

pocket

standards.

while For

the

resort

instance,

maintains

the

high

Abhyanaga

massage that I took is priced at just Rs 1500 for 45 mins. Their stay packages are also very reasonable.

Their long term cure treatments can help you in

ailments

like

lower

backaches,

diabetes,

sleep disorders, weight management etc. So whether it’s a getaway that you want to plan or

treat

a

specific

problem,

Inner

Living

definitely going to be worth your while.

PAGE 64 |FOOD&HOSPITALITY

is

IN REVIEW

YOUR SEARCH FOR GREAT STEAKS ENDS AT PRIME ROSE!

by Aditi Malhotra Images - Armaan Malhotra

Did you know that the term Steak dates back to the mid 15th century in Scandinavia and it has its roots in Italy? And popular to the contrary belief that steaks are most consumed in the United States, it is Argentina that actually tops the charts. Over the years, steaks became a favoured dish all over the world and today most countries would have restaurants serving them. Although a dish that looks very simple to make, getting a perfect steak is a speciality that not everyone is capable of.

However,

if

you

are

craving

a

good

steak

in

Goa,

look

no

further,

Prime

Rose

in

Sangolda

specialises in steaks and other beef delicacies. Located right on the main Sangolda road, it’s hard to miss this one. It is nestled in a more than 100-year-old Portuguese house and offers you a very Irish pub cum steakhouse kind of an ambience.

PAGE 66 |FOOD&HOSPITALITY

There can

are

different

choose

as

per

dining your

sections

mood,

that

from

a

you very

friendly central hall to more private seating for those cosy conversations, Prime Rose has it all.

Other

than

steaks,

the

menu

offers

some

amazing sizzlers, grills, pizzas, kinds of pasta and

more

to

give

you

a

wholesome

experience. The grills include meats like beef, chicken and seafood and vegetarians would not

be

disappointed

either

as

enough

weightage is given to vegetarian dishes on the menu.

The best part about Prime Rose is that they never stop experimenting with their food and constantly keep trying to amaze you with their flavourful dishes and cocktails too.

I have been to Prime Rose many times and I remember it being one of the first places that I visited

with

friends

when

I

came

to

Goa

5

years ago. Like me, Prime Rose has also come a long way since then. They have massively evolved their menu and there is so much to look forward to in it.

Although the menu is slightly exhaustive and may leave you a little confused on what to order, I would suggest asking their team for the best recommendations. Since it wasn’t my first

time,

apart

from

a

chicken

sizzler,

I

decided to give their main menu a skip and settled for their specials of the day and I am so glad I did that.

The Surf & Turf steak which has a beef steak served with mashed potatoes, a tiger prawn and creamy garlic sauce is a heavenly dish that all steak lovers must try. In a small period of time the dish has become so popular that Salim

Khan,

the

owner

of

Prime

Rose

has

almost decided to include it in the main menu, but

until

then,

feel

free

to

gorge

on

this

beautiful dish from the specials menu.

PAGE 67 |FOOD&HOSPITALITY

Brazilian Churrasco Beef Steak was another stunner

of

a

dish

from

the

specials

menu.

Chunks of beef, grilled to perfection, served with

thyme

butter,

red

chilly

butter

sauce,

farofa, roasted baby potatoes and vinaigrette.

The accompaniment of this dish is what makes it even more unique as each of them has a distinct flavour that compliments the beef.

Chicken from

Sizzler

the

main

was

one

menu.

dish

that

Served

I

with

picked stuffed

capsicum and grilled vegetables and a choice of African sauce and Mexican rice, this dish could

have

been

a

little

better

or

maybe

because both the steak dishes were so good, I was a little biased in my opinion. Well, I would suggest you try it for yourself and make your own choices. And don’t forget to order some amazing cocktails from their bar, and all you lovely

ladies

Watermelon

especially,

Sangria,

it’s

do really

try worth

their the

indulgence.

So next time when you are craving good food (steaks in particular), great drinks and a fun time with family or friends, you know where to head to.

PAGE 68 |FOOD&HOSPITALITY

IN REVIEW

SHANGRILA JUNGLE RESORT, MORE THAN JUST A LUXURIOUS JUNGLE GETAWAY!

by Aditi Malhotra Images - Armaan Malhotra Shangrila

is

tucked

away

in

the

tranquillity

of

the

Western

Ghats,

also

known

as

Sahyadri

(Benevolent Mountains), a mountain range that runs parallel to the west coast of India. There are a number of undiscovered species throughout this region, making it one of the world's Top Ten Biodiversity Hotspots, with a more diverse ecosystem than the Amazon rainforest. A must-visit destination for nature lovers, adventurists, adrenaline seekers and fitness enthusiasts, Shangrila is paradise on earth.

PAGE 70 |FOOD&HOSPITALITY

Who

doesn’t

love

a

vacation?

With

a

crazy

season, the workload was quite something and I was literally craving for a break. When I saw some of my friends visiting Shangrila Jungle Resort, I was mesmerised by the place and had decided upon visiting it for a staycation with family. While booking the stay I got to know that Shangrila has no network except for BSNL and

no

Wi-Fi

sceptical

on

too.

This

whether

I

made

should

me go

a

little

ahead

or

cancel my plan since being without network and Wi-Fi for 2 days wasn’t an ideal kind of situation for me to be in. After thinking a lot about it, I went ahead with my plan. Where earlier

I

was

changed might

it

be

planning to

a

mid-week

weekend

more

break,

thinking

appropriate

to

I

weekend

go

without

network than a working weekday.

So on Saturday morning, we set out for our 80km journey to Shangrila Jungle Resort. The resort

is

located

on

the

border

of

Goa-

Karnataka and it took us a good 2 hours to reach there from Porvorim.

We were welcomed by smiling and cheerful faces who made our check-in process a simple one

while

drinks.

we

One

were

step

served

into

the

with

welcome

property

and

you

cannot stop raving about its lush greenery and beautiful cottages. We had booked ourselves a

suite

room,

which

had

a

huge

private

outdoor space to enjoy nature, a large living room

with

bedroom.

sofa-cum-beds The

best

part

and

was

a

that

spacious both

the

rooms had an attached bathroom which made life really simple, though the master bathroom came equipped with a bath tub to relax with a lavish bath, the other bathroom was also fully equipped

with

power

showers

and

other

essentials. Also, both the rooms had their own TVs

which

family

too

members

makes to

it

convenient

watch

their

for

all

preferred

channels.

PAGE 71 |FOOD&HOSPITALITY

We

reached

there

around

2

PM

and

the

journey had made us hungry, so we ordered room service and while patiently waiting for our food, we let the tranquillity of the place sink in. As the food came, the looks of it told us that we won’t be disappointed. The food was rather delicious. For us being a foodie family, if the food is good, the fun of a staycation simply doubles up.

3

hours

had

passed

since

we

stepped

into

Shangrila and those were the first-ever 3 hours of

not

looking

bothered

at

about

my

it.

phone

Such

or

is

even

the

being

magic

of

Shangrila. After lunch, we relaxed for a bit and then

I

was

all

set

to

explore

this

stunning

property.

Spread across 9 acres, surrounded by forests and hills on all sides, Shangrila Jungle Resort is in the middle of nowhere. Since the place is a little cut-off, they have ensured that their inhouse

activities

entertained

and

keep there

you is

engaged

not

even

a

and single

moment of boredom. The sound of birdsong, insects chirping, and the magical melodies of the forest can wake you up in the morning.

Choose

from

many

indoor

and

outdoor

activities such as Flying Fox, Boating, Kayaking, and more. There is a full-fledged gaming room that has carrom tables, a snooker table, table tennis,

chess

cycles

from

and the

more.

resort

You and

can ride

also

take

along

the

narrow paths surrounded by greenery or take a dip in the pool and relax by the poolside. A small terrace area that gives you 360 degree views of the mountains, as well as the resort, is an ideal spot to have breakfast or hi-tea with a view. You can request the team at the resort to set it up for you and thank me later for the idea. It’s also great for an intimate candlelight dinner

under

the

stars

with

your

partner

or

even if you are not having dinner, do climb up to the terrace at night to feel the cool breeze and witness a sky full of stars.

PAGE 72 |FOOD&HOSPITALITY

Also

surprisingly

the

temperature

was

10

degrees below the normal in Goa and at night it had dropped down to about 14 degrees and made

for

an

ideal

time

to

sit

around

the

bonfire and have some cosy conversations with the family.

The food at Shangrila, right from breakfast to dinner was so good that it really made our stay worthwhile. There wasn’t a single dish that we didn’t like. And to top it all, the warmth and hospitality that the team of Shangrila offers are unmatched. They work tirelessly to ensure that you get every comfort during your stay.

The two days passed swiftly enough playing games with my family, kayaking multiple times in

the

serene

stream

that

flows,

zip-lining,

swinging, and sometimes just quietly absorbing nature. The stay seemed to end way too soon and surprisingly there wasn’t a moment when I missed my phone or social media. This detox was much needed and thoroughly enjoyed, so much so that now I am looking forward to a visit again soon.

If you are looking for a wholesome vacation experience, this is the place for you. And from children

to

older

people,

the

place

offers

something for everyone and I am sure you will enjoy it. And don’t worry if you still think that you

cannot

be

without

Wi-Fi,

the

resort

is

working on the same and ideally, within this month their Wi-Fi services will be activated.

Address SHANGRI-LA JUNGLE RESORT 12/13, Karambal Village, Post – Anmod, Joida, Goa-Karnataka Border Get In Touch Goa Reservation Head Office reservation@shangrilajungleresort.com +91 84689 39138 +91 94824 34828

PAGE 73 |FOOD&HOSPITALITY

IN REVIEW

CRAVING FOR BURGERS, SANDWICHES AND MORE, NICKY M’S KITCHEN IS YOUR BEST BET!

by Aditi Malhotra Images - Armaan Malhotra A brainchild of Nikhil Mirkar and Jui Damle, Nicky M’s kitchen is your best bet for great burgers, sandwiches and other tapas items along with some carefully crafted cocktails. Located in the by lanes of Baga-Calangute road, the place may be small, but it exudes vibrancy and the bold graffiti on the wall and the colourful furniture seem like telling a story that you want to listen to.

I had been to Nicky M’s just after the first lockdown when they had opened up, and since then they have come a long way. Not just the menu has become much more attractive and elaborate, the quality of food has also gone up. And now they have a fully serviced cocktail bar too.

PAGE 74 |FOOD&HOSPITALITY

This time I went for a special occasion and it turned out to be more special than I thought. I went with my son to celebrate Women’s Day at Nicky M’s as we took it as our cheat day and what better way than indulging in some juicy burgers. more

So

let

special

me

tell

before

I

you

how

tell

you

it

became

about

my

culinary journey.

As soon as we stepped in, we were greeted with warm smiles and a rose was being given out to every woman. And I feel that whether it’s

a

bouquet

of

flowers

or

a

single

one,

flowers always make a woman happy, at least I

feel

elated

whenever

I

get

flowers

from

anyone. With this warm greeting, as we moved in ahead, I realized that the place was more decorated than normal, with rangolis, ribbons, and flowers, there was undoubtedly a lot of extra effort gone in to deck up the place. And then I learnt that Nikhil and his partner Jui were celebrating Women’s Day by treating women and children from the nearby slum with their delicious food. I was so moved. The thought of making these women who work the whole day tirelessly special

feel

special,

touch.

A

was

gesture

indeed that

a

was

very

simply

heartfelt.

We seated ourselves in the outside area and placed our order for some starters. Chicken Nuggets, Peri-Peri Fries, Aloo Tikkis and Teriyaki Chicken

Wings

made

for

some

amazing

starters. Each one of the items that I tried was on point. The chicken wings were cooked to perfection and the teriyaki sauce had a lasting effect on me. The nuggets and aloo tikki were something we could not stop ourselves at one portion,

so

masala

that

something

ordered

to

Nikhil die

another. makes

for,

The

on

super-hot,

his

peri-peri own

super

is

spicy

and super delicious. But a sweet chilli sauce that

comes

along

balances

the

spices

perfectly. Trust me you must try this for sure.

PAGE 75 |FOOD&HOSPITALITY

The

starters

filled

us

a

bit,

but

we

weren’t

giving up on our burgers. As we placed an order

for

our

burgers,

the

women

from

the

slum area had also started coming in. And I loved

the

way

Nikhil

and

Jui

personally

attended to them. Not only did Nikhil and Jui treat them with their food, but they also gave them

small

essentials

gift like

bags nail

consisting

paint,

of

women's

bindis,

clutcher,

comb, shampoo etc. I personally felt it was the best way one could celebrate Women’s Day and I am so glad that I could be a small part of

this

celebration.

Good

food

and

good

deeds go a long way.

Coming

back

to

food,

I

ordered

myself

a

pulled pork burger while my son settled for a Nicky M’s classic chicken burger. I might have visited Nicky M’s after a long time, but I keep ordering

their

burgers

Swiggy/Zomato

(you

and

can

sandwiches

do

that

too)

via and

that’s when I became fond of their pulled pork burger.

Now

this

burger

tasted

even

better

eating there hot and fresh, with extra grilled pineapple, the juicy pork burger is something you must try. The pork was spiced well, the buns

were

soft

and

the

sauces

were

just

perfect. Topped with sauteed onions, this will remain my all-time favourite. Likewise, my son has always loved the classic chicken burger.

But let me recommend 4 other things that I have tried in the past and completely loved: The Pahadi Chicken Roll, Chicken Red Chilli Sandwich, Bombay Veggie Delight Sandwich and

Beef

Twisted

recommendations,

Burger. there

is

Apart a

lot

from to

my

choose

from on the menu and you must keep trying different things, I am sure you will never be disappointed. My burger tasted more delicious with my Kala Khatta Urak cocktail that Nikhil himself prepared.

PAGE 76 |FOOD&HOSPITALITY

I wanted to try a dessert too, but my stomach was so full that I literally had to push the last few bites of the burger into my mouth and there

was

again,

let

just me

no

space

make

a

for

desserts.

But

recommendation

yet

again based on my past experience, you have to try their Brownie, it's simply amazing and I am craving it as I write about it. In fact, writing this review has made me hungry, so I guess I am

gonna

cheat

pick

day

burgers

up

today

and

the

my

by

phone

ordering

brownie

and

call

some

from

it

a

snacks,

Nicky’s

M

Kitchen!

Don’t forget to pay them a visit if you haven’t done so yet.

To Get Featured In Goa's First and Only

Food & Hospitality Magazine Get in Touch with us on info@foodandhospitality.org Rajesh - 89990 85172 Aditi - 98116 43530 Laila - 73784 23999 PAGE 77 |FOOD&HOSPITALITY

HOME CHEF OF THE MONTH

0 3

K I T C H E N

|

F E A T U R E

SAY BHALO BASI TO BENGALI CUISINE IN GOA!

By Laila Fathima Images - Ajanta Burman

Ajanta

Burman

is

a

name

among

the

popular Bengali

diaspora in Goa. A chef par excellence, home

she

catering

started service

her long

before the pandemic created a

worldwide

phenomenon

where people discovered their inner

chefs!

participated

Having in

recently

the

Goa

Beach Carnival foodpreuner's stalls,

which

is

where

I

met

this elegantly beautiful lady, I was blissfully satiated having tried my favourite Bengali dish Kosha Mangsho at her kiosk.

This bhuna (braised ) mutton in

delicious

gravy

also

happens to be her top selling dish in her catering business which she conducts from her home in Caranzalem.

PAGE 78 |FOOD&HOSPITALITY

Among the many dishes on her menu, I would definitely recommend her Chingri Malai Curry (prawns in a silky creamy gravy) or Doi Maach (marinated fish cooked in a yoghurt gravy). The vegetarians

can

choose

from

all

time

favourites like Doi Baigun, Dum Aloo , Shukto and more. And of course, Mishti Doi and the ubiquitous Rosogullas are, without doubt, an inescapable weakness of any sweet lover.

This uber talented participant of Master Chef Season

2

started

out

by

trying

to

recreate

dishes she liked at restaurants. " I was surprised that my innovatively made dishes were so well loved. I took a chance and participated

in

the

All

Goa

Kitchen

Queen

contest and to my delight, I won it. The prize was

an

all

Singapore!

expense

I

have

paid

never

5

day

looked

trip

back

to

since

then and followed my passion to become a chef."

Apart

from

getting

Chef,

Radisson

recognition

Blu

has

as

a

felicitated

Master

her

with

Incredible Home Chef award in 2019 and she has since then conducted many pop-ups there as well.

I

asked

Ajanta

Bengalis

living

Bengalis

if in

make

customers

her Goa

up

too,

a

main but

clientele

were

surprisingly

large

proving

share

that

Non-

of

her

deliciously

prepared food transcends cultures. "

I

never

thought

Non-Bengalis

would

love

sarson (mustard) based dishes and I was glad to be proved wrong" she says with a laugh.

Prodding cuisine,

her

about

second

of

her

course

personal to

her

favourite

own

,

she

reveals it is the robust Rajasthani dishes like Lal Maas and Kadhi Kachori which, not at all to my surprise,

she

also

prepares

excellently.

She

cooks northern cuisines from states like Bihar and

Jharkand

too,

having

lived

there

extensively in the past.

PAGE 79 |FOOD&HOSPITALITY

Coming

back

to

Bengali

dishes

and

having heard about a signature dish she has

on

her

menu,

the

Dak

Bungalow

Chicken, my scribe's nose twitched at the story

behind

this

name.

Sure

enough,

Ajanta has a tale to tell.

"Back

during

the

British

Raj,

administrative officers would have secret meetings or would stop on their travels at circuit

houses

away

from

Groceries

along the

and

the

postal

towns

food

routes

and

cities.

ingredients

were

scarcely stocked here so the caretakers of

these

themselves

Dak tend

Bungalows

little

gardens

would to

grow

onions, potatoes. green chillies etc. The rustic recipe slowly evolved , with boiled eggs added to the chicken and potato curry,

eventually

tables

of

finding

cityfolk

as

its

well".

way I

to

the

made

a

mental note to order the Dak Bungalow Chicken from her soon.

On a lighter note I shot a couple of rapid fire questions at her and she sportingly replied with her inherent panache.

If she had to cook a candle light romantic dinner

what

would

the

dishes

on

that

table be? " For candle light dinner, I would cook fish steak

in

flavour.

the And

famous

Bengali

Mutton

mustard

Rezala

with

flavoured rice."

What's her go-to dish in a hurry? " Kadhi chawal and Bihar's favourite goto dish, Tahri. A flavoured rice consisting of veggies, it cooks in no time at all."

PAGE 80 |FOOD&HOSPITALITY

This

mouthwatering

train

of

thought

led

me

naturally to my next question. Has she thought about opening her own Bengali restaurant, a welcome addition to Goa's foodscape in my opinion! Ajanta did not disappoint.

She admits, "It has been my dream for a while no

doubt.

Kitchen, helps

a

I

am

now

culinary

establish

associated incubator

foodpreneurs.

with

Fierce

start-up So

maybe

that my

dream will become a reality soon" We at Incredible Goa Food & Hospitality wish her the very best for the future.

Quick Queries 1.Any Minimum Order?

None. Single diners to small families can order too.

2. Are you on any food delivery apps?

Not presently but will be available soon.

PAGE 81 |FOOD&HOSPITALITY