COVER STORY
The Inspiring Journey of Vivek Pathiyan at International Centre Goa
All
are
Art of Ice: How Ice Shapes the
Where Luxury Whispers and Time Stands Still Our Unforgettable Stay at Seré Resort Goa
ADITI MALHOTRA MANAGING EDITOR
Hello, dear readers!
There’s something about the arrival of summer that brings a shift—not just in the weather, but in the way we eat, drink, and celebrate the season. The crisp winter mornings give way to warm, golden afternoons, and suddenly, life feels a little slower, a little lazier, but also a little more vibrant. Summer has a way of making us crave the simple joys—fresh fruits, cooling drinks, long conversations over light, breezy meals, and the unmistakable scent of something chilled hitting the glass.
This is the season when food becomes lighter, but flavors become brighter. Gone are the rich, slow-cooked curries and heavy desserts of winter; in their place come citrusy salads, yogurt-based dishes, fresh seafood, and naturally sweet treats that don’t weigh you down. Even drinks take on a new personality—tropical cocktails, coconut water straight from the shell, refreshing iced teas, and, of course, the occasional indulgence in a chilled, fruity dessert that feels like a sweet escape from the heat.
Goa, in particular, has its own unique relationship with summer. It’s the time when the beaches are a little less crowded, the markets are bursting with mangoes, kokum, cashews, and pineapples, and the Goan way of life slows down into an unhurried, easy rhythm. There’s an undeniable charm in taking the afternoon off for a siesta, sipping on kokum sherbet in the shade, or relishing a simple plate of fresh seafood by the sea.
But summer isn’t just about what’s on our plates—it’s about finding ways to stay refreshed, energized, and in sync with the season. It’s a time to embrace hydrating foods, experiment with cooling ingredients, and, most importantly, find balance between indulgence and nourishment. After all, the season may call for cold desserts and refreshing cocktails, but it also reminds us to listen to our bodies—to eat mindfully, to stay hydrated, and to make the most of nature’s bounty.
This month, we step into the season with the same lightheartedness and celebration that summer deserves. Whether it’s through unique, summery recipes, fresh takes on cocktails, or a deep dive into how different foods affect our body’s response to heat, this issue is all about embracing the change in seasons with delicious, thoughtful choices.
So here’s to the start of long, sunlit days, ice-cold drinks, and food that makes the summer heat just a little more bearable. Here’s to savoring the season, one refreshing bite at a time.
Stay cool, stay inspired, and keep celebrating food!
Cheers,
Warmly Yours,
Aditi
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
Niharika Sachdeva
Sneha Deb Saloni Pai
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Gauri Ghadge
Aakash Ghadge
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ndian Hotels Company (IHCL), Goa’s premier hospitality operator, has announced the appointment of Mr. Vivek Batra as the General Manager of Taj Cidade de Goa Horizon. With an illustrious career spanning across India’s finest luxury hotels, Vivek brings a wealth of experience, strategic vision, and a deep understanding of the evolving hospitality landscape to this iconic property.
Vivek Batra: A Leader in Luxury Hospitality Vivek’s journey in the hospitality industry has been marked by
an unwavering commitment to excellence. He first joined IHCL a s D i r e c t o r o f F o o d & Beverage at Taj Bangalore, where he played a pivotal role in elevating the hotel’s culinary experiences. Recognized for his leadership and innovation, he went on to oversee the food and beverage operations at The Taj Mahal Palace & Tower, Mumbai, one of India’s most prestigious luxury hotels. His tenure as Hotel Manager at Taj Cidade de Goa Heritage f u r t h e r s h o w c a s e d h i s operational acumen, guestcentric approach, and ability to lead high-performing teams. With a keen eye for detail and a passion for c r a f t i n g w o r l d - c l a s s hospitality experiences, Vivek has consistently set new benchmarks in the industry. Now, as General Manager of Taj Cidade de Goa Horizon, Vivek is set to steer the property toward greater excellence, enhancing its reputation as a premier luxury destination. His focus will be on refining guest experiences, driving innovation, and maintaining the highest standards of service that define the IHCL brand.
I H C L ’ s C o m m i t m e n t t o Leadership Excellence
Speaking about this strategic appointment, Ranjit Phillipose, Senior Vice President –Operations, Goa, stated, "At IHCL, we believe in fostering leadership that embodies our commitment to excellence. Vivek’s vast experience, dynamic leadership, and ability to elevate guest experiences align perfectly with our vision for Taj Cidade de Goa Horizon. We are confident that under his leadership, the hotel will continue to set new standards in luxury hospitality.”
With Vivek Batra at the helm, Taj Cidade de Goa Horizon is poised for a new chapter of innovation and excellence, further solidifying its position as one of Goa’s most distinguished luxury destinations.
Novotel Goa Panjim is poised for a culinary transformation with the appointment of Chef Utsha Chakraborti as the Sous Chef at Nora's Cantina, the hotel's distinguished Spanish and Portuguese tapas bar. Bringing a wealth of experience from some of India's most esteemed hospitality brands, Chef Utsha is set to infuse her signature creativity and technical finesse into the dining experience.
With a distinguished career that began as a Commis Chef at The Westin Chennai, Chef Utsha has steadily ascended the culinary ladder, refining her craft at celebrated
establishments such as The Leela B h a r t i y a C i t y B e n g a l u r u , Hyderabad Marriott Convention Centre, Park Hyatt Chennai, and T h e L e e l a P a l a c e J a i p u r .
Specializing in Italian and continental cuisine, she has mastered the art of blending classic flavors with modern innovation, making her an asset to any kitchen she leads. Beyond her exceptional culinary skills, she has successfully managed kitchen operations, spearheaded menu engineering, and nurtured highperforming teams in some of India's finest dining destinations.
At Nora's Cantina, Chef Utsha will oversee the kitchen's operations, curating an inspired menu that celebrates the rich culinary traditions of Spain and Portugal w h i l e a d d i n g h
. H
meticulous approach to flavor composition and dedication to crafting soulful, story-driven dishes will further enrich Novotel Goa Panjim's reputation as a gastronomic hotspot.
Expressing her enthusiasm about joining the team, Chef Utsha shared, “Cooking is more than a profession; it's a passion that tells a story through flavors. Spanish and Portuguese cuisine offer a bold, vibrant palette, and I'm excited to bring my vision to life at Nora's Cantina. My goal is to create an unforgettable dining experience that lingers long after the last bite.”
Welcoming her to the Novotel Goa Panjim family, General Manager Mr. Surajit Chatterjee r e m a r k e d , “ C h e f U t s h a ' s expertise, creativity, and deep understanding of global flavors will add a refreshing perspective to our culinary offerings. We are eager to see her innovative approach shine at Nora's Cantina and redefine the dining experience for our guests.”
With this dynamic addition to its culinary team, Novotel Goa Panjim continues to solidify its position as a premier hospitality destination, offering an immersive dining experience where tradition meets innovation Chef Utsha's leadership and artistry promise to take the food and beverage offerings at Nora's Cantina to exciting new heights.
Further to the recent announcement, Indian Hotels Company (IHCL), India's largest hospitality company signed a Memorandum of Understanding (MOU) with the Ministry of Skill Development & Entrepreneurship, Goa for the country's largest hospitality skilling centre in Goa to boost employment opportunities for youth in the state. Thissigning ceremony was held in the presence of Honourable Chief Minister of Goa -Shri Pramod Sawant and Mr. Prasad Lolayekar, IAS, Secretary, Education and Skills Development and Mr. S S Gaonkar, Director of Skills Development and Entrepreneurship, Goa. Mr. Puneet Chhatwal, Managing Director and CEO, IHCL said, “Continuing its pioneering leadership in Goa for over five decades, IHCL is committed to enriching Goa's hospitality landscape. The upcoming skilling centre, in line with our ESG+ framework of Paathya, will bridge the employability gap and equip a skilled workforce to support Goa's vibrant travel and tourism industry.
Shri Pramod Sawant, Chief Minister, Goa said, “Goa is the country's leading leisure destination and has long been a hub for tourism. IHCL's initiative will open new employment
opportunities for the youth, supporting Goa's vision for continued growth and advancement in the tourism sector.This MOU is reflective of our joint commitment to develop a sustainable tourism eco-system and we are pleased to be associated with IHCL, India's leading hospitality company for this initiative.”
The skilling centre will offer a series of tailored training programs and workshops designed to address the evolving demands of the industry. These sessions will impart essential foundational literacy and hospitality-specific programs including front office, housekeeping, food production and food and beverage service preparing participants for careers in the industry. It will also feature industry-based internships that provide hands-on experience in corporate environments, bridging the gap between education and employment. Under its industry leading ESG+ framework of Paathya, IHCL with47 skilling centres, continues to invest in talent pools to support deserving youth and their families, enhancing employment opportunities and contributing to the growth of the hospitality sector.
By Niharika Sachdeva
Culinary excellence isn’t simply about perfecting technique or selecting the finest ingredients; it’s about creating an experience. One of the most overlooked yet impactful elements of this experience is the presentation. Specifically, the design and color of the plate itself play a crucial role in shaping how diners perceive both the quality and taste of the food before them. This subtle art, often dismissed as mere decoration, is a vital tool for chefs seeking to craft a holistic dining experience. Through the lens of research and realworld examples, we explore how color—and the way it interacts with taste—can transform a dish into an unforgettable sensory journey.
The Psychology of Color and Its Impact on Taste
The first thing a diner encounters is color, the visual invitation to a world of flavor. Before a fork even touches the food, the plate has already begun its work—suggesting flavors, evoking emotions, and setting the stage for the meal This unspoken dialogue between the plate and the palate speaks volumes, often shaping our perception of taste before we even take a bite.
Colors, from the rich warmth of reds to the calm
coolness of blues, influence our psychological responses Red, for instance, is a color that stimulates the appetite. It evokes warmth, comfort, and energy, making it a natural choice for foods that are meant to feel hearty and satisfying. In contrast, blue a color rarely found in natural foods—has been shown to suppress appetite. This is rooted in an evolutionary predisposition: few naturally occurring foods are blue, and our brains have learned to associate it with non-edible, potentially harmful substances.
Hidden
The relationship between color and taste is a captivating aspect of color psychology. Studies have revealed that our taste perceptions are far more influenced by visual cues than we might think. For example, researchers found that hot chocolate served in a cream-colored cup was perceived as sweeter and more flavorful than when it was served in a white or red cup. This suggests that the context in which food is presented its color can significantly alter how we experience its taste. For chefs and food enthusiasts, this opens up a world of possibility where visual elements become a tool to
enhance the flavor experience.
One key concept is "crossmodal correspondences," a term used to describe the way our senses work together, such as how a certain color may evoke a specific taste. For instance, we tend to associate red with sweetness, yellow with citrus or sweetness, and green with freshness or bitterness. These associations, while learned and somewhat universal, can be used to great effect in the kitchen. Understanding how color influences our sensory expectations gives chefs the ability to craft dishes that not only delight the taste buds but also engage the mind.
Red foods think of strawberries, tomatoes, or cherries—are often perceived as sweeter than they are. This perception stems from the cultural and biological associations we have with the color red. It signals ripeness, warmth, and sweetness, creating an expectation of flavors that match these
qualities. Even in savory dishes, the presence of red can evoke feelings of comfort and indulgence.
Similar to red, yellow is often linked to sweetness. Bananas, lemons, and corn are examples of foods that, when colored yellow, are assumed to be sweet. The visual warmth of yellow triggers a mental association with sugary flavors, whether or not they are present in the dish.
Green, the color of nature, evokes feelings of freshness and health. But it also has ties to bitterness. Foods like spinach, kale, and cucumbers are often perceived as earthy or bitter because of their green hue. In many ways, green represents the essence of lightness and vitality—an association that influences the perception of flavor.
Blue
Blue is one of the rarest colors in the natural world of food, which is why it often surprises our senses when we encounter it. When used in sweets or beverages,
blue can make them seem sweeter than they are. The color blue, often associated with artificiality, plays tricks on our brains, amplifying the sweetness of the food it adorns.
Our brains are wired to expect certain flavors based on the colors we see. This cognitive bias, where we taste what we expect, plays a crucial role in how we perceive flavors. For example, a green drink is more likely to be associated with lime or mint, even if the flavor is something completely different, like cucumber. This expectation shapes our tasting experience, proving that the mind’s influence is just as powerful as the ingredients in the dish.
For chefs, this knowledge is a powerful tool. By carefully selecting and manipulating colors, it’s possible to guide the diner’s expectations, enhancing the overall dining experience. A hint of red in a drink or dessert, for instance, can make it seem sweeter or more indulgent, even if the actual flavor profile is tart or subtle.
The use of artificial colors, particularly in sweets and
beverages, has long been a technique in the culinary world to manipulate taste perceptions. Bright neon greens, pinks, and blues often create a sense of heightened sweetness or flavor intensity. While these colors may not naturally occur in foods, they play on our learned associations with color, prompting us to expect bold, intense flavors even when the reality might be quite different.
In some cultures, vibrant colors in food are seen as a mark of quality and deliciousness. For example, in Japan, foods that are brightly colored are often associated with craftsmanship and high culinary standards. This cultural influence highlights how color can communicate more than just a flavor—it can signal freshness, quality, and attention to detail.
When plating a dish, the colors on the plate do more than just satisfy the eye—they tell a story. Just as a painter chooses each hue for its emotional impact, a chef uses color to evoke particular feelings. A rich, warm red and brown might signal the comforting embrace of a winter stew, while a crisp, bright citrus yellow might evoke the refreshing lightness of summer desserts.
Balancing contrasting colors can add vibrancy and excitement to a dish, while monochromatic plating can create a sense of elegance and sophistication. These color choices are not arbitrary; they serve to deepen the diner’s emotional engagement with the food, influencing not just what is tasted, but how it is experienced.
Color is not merely a decorative element in food—it is an essential part of the sensory journey. By understanding how color influences taste perception, chefs can transform a meal into a more engaging, dynamic experience Whether using natural color contrasts or the subtle manipulation of artificial hues, the thoughtful use of color in food presentation has the power to elevate a dish from simply delicious to truly unforgettable. In the world of food and hospitality, where every detail matters, color serves as a quiet but powerful player in the quest for culinary excellence.
By Niharika Sachdeva
The croissant, that golden, buttery symbol of French patisserie, has a backstory as layered as its flaky texture. Though it is widely celebrated as a quintessential French pastry, the croissant’s origins stretch beyond the borders of France, making it a true testament to culinary evolution. From its beginnings as a simple Austrian creation to its
current status as a versatile dish adored worldwide, the croissant has transformed into something far greater than just a breakfast pastry. Today, it serves as the perfect canvas for both sweet and savory explorations, reflecting the global imagination and adaptability of one humble dough.
The Birth of the Croissant: A Shared Heritage
Although we associate the croissant with France, its true origins lie in Austria. The pastry’s ancestor, the kipferl, was a crescent-shaped treat that appeared long before the croissant became the flaky masterpiece we know today. According to culinary folklore, the kipferl gained symbolic significance during the 1683 Battle of Vienna, when Viennese bakers crafted the crescent-shaped pastry to celebrate the city's victory over the Ottoman Empire. The crescent shape was a tribute to the emblem of the Ottomans, marking a clever and delicious form of resistance.
The journey of the croissant to France began in the 18th century when Austrian baker Sylvain Claudius introduced the kipferl to Paris. Yet, it wasn’t until the 19th century that the pastry transformed into the delicate, airy croissant, thanks to French innovations in puff pastry. By the mid-1800s, the croissant as we know it—light, flaky, and buttery—was born, taking its place as a beloved staple of French breakfast tables.
The Rise of the Croissant: A Global Evolution Fast forward to the modern-day, and the croissant has undergone a remarkable transformation, no longer confined to the traditional French breakfast. With its light texture and delicate flavor, the croissant has effortlessly adapted to a variety of culinary traditions and continues to inspire new dishes around the globe. Whether filled with savory ingredients or sweet delights, the croissant’s versatility is as limitless as the imagination of chefs and home bakers alike.
Savory Croissants: A New Take on the Classic
While the croissant’s humble beginnings were centered around butter and jam, today it serves as the foundation for an array of savory delights, from breakfast sandwiches to gourmet lunch options. The buttery layers of the croissant hold up well to robust fillings, making it an ideal candidate for savory creations.
Ham and Cheese Croissant: Perhaps the most wellknown savory variant, the ham and cheese croissant takes the classic French breakfast pastry to the next level. The ham melts beautifully within the flaky layers, while the cheese adds a rich, comforting touch. A true French classic, it has found its way onto menus in bakeries and cafes around the world.
Spinach and Feta Croissant: A nod to Mediterranean flavors, this variation incorporates the earthy taste of spinach with the creamy, tangy notes of feta. The contrast of textures between the tender spinach and crumbly feta works harmoniously inside the croissant’s delicate shell.
Bacon, Egg, and Cheese Croissant: A morning favorite in many parts of the world, the bacon, egg, and cheese croissant provides a satisfying and indulgent alternative to the typical breakfast sandwich. The flaky exterior cradles the warm, savory filling in a way that makes every bite feel luxurious.
While the savory croissant offers a tempting change, it is the sweet versions that often steal the spotlight. Croissants filled with chocolate, cream, and fruit have become synonymous with indulgence. In France, sweet croissants are staples at patisseries, and around the world, variations continue to evolve.
Pain au Chocolat: This iconic French pastry remains one of the most popular sweet croissants. A rich, dark chocolate filling tucked inside a golden croissant is the epitome of indulgence The combination of warm, gooey chocolate and crisp, buttery pastry creates a perfect balance of textures.
Almond Croissant: Often made from leftover plain croissants, almond croissants are filled with almond cream, and then topped with sliced almonds and powdered sugar. This pastry adds a touch of nutty richness to the already decadent base, making it a favorite among those with a sweet tooth.
Cinnamon Croissant: Inspired by the flavors of cinnamon rolls, this variation incorporates a blend of cinnamon, sugar, and butter, offering a sweet, spiced twist on the traditional croissant. Particularly beloved in North America and Scandinavia, the cinnamon croissant is often enjoyed alongside a cup of coffee or tea.
Fruit-Filled Croissants: From apples to berries, fruit-filled croissants are a delightful way to add freshness to the indulgence. These croissants often feature sweet fruit preserves or whole fruit, encased in the tender layers of the pastry. In the United States, it’s common to see croissants filled with
seasonal fruits like apples, peaches, or even citrus zest.
One of the most fascinating aspects of the croissant is its ability to adapt to local ingredients and tastes, making it a true global citizen. From Japan to Canada, the croissant has traveled far and wide, leaving a delicious trail of variations in its wake.
In France, the croissant remains a beloved breakfast item, either enjoyed simply with butter or paired with ham and cheese. The famous Croque Monsieur, a French grilled ham and cheese sandwich, is sometimes made using croissants, showcasing the pastry’s savory potential. In the United States, the croissant has become a trendy addition to breakfast menus, with fillings ranging from classic ham and cheese to more inventive combinations like turkey, pesto, and avocado. Sweet variations often feature cream
cheese, fruit preserves, or even cinnamon chips, and can be found in bakeries from coast to coast.
In Japan, the croissant is often made lighter and fluffier to suit the Japanese palate. Here, savory fillings like teriyaki chicken or curried beef are common, while sweet croissants may be filled with red bean paste or matcha cream, adding a distinctly Japanese twist.
In Canada, croissants have taken on a unique fusion identity. Savory options include smoked meat or maple bacon, while sweet croissants often feature maple syrup a q u i n t e s s e n t i a l C a n a d i a n ingredient—inside the flaky layers. In the Middle East, the croissant meets spices and herbs. Savory fillings might include spiced lamb or feta, enhanced with flavors like mint or za ’ atar Sweet variations incorporate ingredients like dates, rose water, and pistachios, creating a flavor profile that’s both exotic and comforting.
The croissant has undoubtedly evolved from a simple breakfast pastry to a globally adored treat. Its journey from the streets of Vienna to the cafes of Paris and beyond speaks to its remarkable versatility and enduring appeal. Whether it’s savory or sweet, filled with rich chocolate or fresh fruit, the croissant continues to inspire creativity in kitchens worldwide. In every corner of the globe, the croissant has adapted to local tastes and traditions, becoming something uniquely its own while maintaining the core qualities that make it so beloved light, buttery, and utterly irresistible. The croissant is more than just a pastry; it’s a global symbol of culinary creativity, a reminder that even the simplest of ingredients can become something extraordinary when embraced with imagination and care. So the next time you enjoy a croissant, take a moment to appreciate its rich history and the flavors that have shaped it into the beloved dish we cherish today.
By Rajesh Ghadge
The Inspiring Journey of Vivek Pathiyan at International Centre Goa
In the heart of Goa's vibrant hospitality scene, the International Centre Goa (ICG) has emerged as a beacon of transformation and excellence—thanks to the unwavering commitment and vision of its General Manager, Vivek Pathiyan. A veteran in the hospitality industry, Pathiyan’s story is one of perseverance, passion, and people-first leadership. From starting as a bellboy in 1975 to redefining standards at ICG, his journey is nothing short of inspirational.
A Humble Beginning with Big Dreams
Pathiyan’s tryst with the hospitality industry began when he joined the Oberoi Hotels in Mumbai as a bellboy. It was the legendary Mr. Homi Wadia who first saw potential in the young man and encouraged him to pursue a career in hospitality. “If it weren’t for Mr. Wadia’s guidance, I would still be working in sales for a consumer company,” he recalls.
Inspired by Wadia and other mentors who had risen from humble beginnings to top-tier management
roles, Pathiyan set his sights high. He went on to complete his management training at Marriott, gaining invaluable skills that would fuel his success. From the Leela Palace in Mumbai to Orchid Hotels and Fern Hotels & Resorts, where he served as Vice President, Pathiyan delivered results with a blend of operational acumen and heartfelt leadership. The ICG Challenge: A Property in Need
When Pathiyan joined ICG seven years ago, the property was rundown and struggling with visibility.
“People in Panaji didn’t even know it existed, despite being around for 18 years,” he says. The infrastructure was tired, staff unmotivated, and services outsourced with subpar results. Yet, where others saw limitations, Pathiyan saw opportunity.
“I told my president from day one: this is not just a job. I take ownership. Without ownership, there’s no transformation.”
One of his first steps was to boost visibility. He organized a food festival that attracted a strong turnout and created buzz around ICG. His team
then personally distributed brochures to businesses across Panaji and invited them to visit. With these efforts, the public began to recognize ICG—not just as a retreat but as a vibrant community hub.
Reviving the Soul of ICG
Pathiyan’s renovation strategy extended beyond infrastructure. From the front office to garden landscaping, every detail was reimagined. He brought in aesthetic touches like red-leafed plants to break the monotony of greenery and redesigned the reception area, recreation center, gym, and yoga room.
Under his leadership, the property became petfriendly and senior-friendly two major differentiators in the Goan hospitality market. “Elderly guests struggled with the pool ladder, so we installed a gradual-entry ramp,” he says. “These small details show our guests that we truly care.”
He also expanded offerings like yoga and swimming classes and introduced a private dining room for families and kitty parties. The recreation center,
once forgotten, is now a lively hub. His approach? Observe, engage with guests, and respond with practical, heartfelt solutions.
Perhaps the most defining chapter of Pathiyan’s time at ICG came during the COVID-19 pandemic.
While many hotels shut down and laid off staff, Pathiyan kept ICG operational by converting it into a quarantine facility. Doctors and frontline workers were housed there, and the business kept going.
“I took a 40% salary cut to ensure my team got paid,” he says. “Everyone stayed employed, and during that downtime, we focused on beautifying the property—planting trees, painting, upgrading spaces. The team stayed motivated, knowing they were valued.”
When business resumed, the same team was ready to deliver. Occupancy rose from 45% to 60%, and the Average Daily Rate (ADR) jumped from 3,100 to 6,500. “We came out of COVID stronger than ever,” he adds.
One of Pathiyan’s proudest achievements is that ICG has consistently ranked No. 1 on TripAdvisor for the past two years. “We’re not a chain or a luxury brand, but we’ve built loyalty through service,” he says. “Our staff might not speak fluent English, but they are kind, attentive, and genuinely hospitable.”
Staff attrition, a common challenge in hospitality, is remarkably low at ICG. “They don’t want to leave because they feel valued,” he says. “Even when I push them to explore better offers, they stay. That speaks volumes.”
With a strong internal culture and high guest satisfaction, ICG has become a preferred venue for weddings, retreats, and long-term stays. Pathiyan introduced new advertising strategies and upgraded wedding facilities. “We’re expanding the dance floor, improving the stage setup for Catholic weddings, and enhancing event amenities. This is going to take our wedding bookings to a new level.”
At 68, Pathiyan shows no signs of slowing down. “I don’t drink or smoke, and I still work like a youngster,” he laughs. “Being a workaholic is my strength. It keeps me sharp.”
He’s hands-on with every detail from room aesthetics to furniture design He personally supervised the creation of multifunctional writing tables with space for laptops, coffee trays, and mini-fridges. “Even the placement of the water bottle in the room matters. It’s all about thoughtful design.”
One of his latest projects is the renovation of La Lara—the wedding hall. Plans include an expanded dance floor, improved lighting, and a more functional band and seating arrangement. He also introduced safety enhancements like proper fire signage and escape routes, which were previously missing. A standby power system was added to ensure smooth operations.
While Pathiyan has successfully turned around ICG, he believes Goa still has room to grow. He points out critical areas like overpriced taxi services and lack of beach amenities as barriers to tourism growth. “Tourists spend more on taxis than hotel rooms. That
shouldn’t happen,” he says.
He also advocates for better music regulations. “People come to Goa for beaches and music. Unlike other tourist destinations, we limit this joy. We need to rethink our policies.”
Despite his love for hospitality, Pathiyan knows his journey as a GM is nearing its conclusion. “This is likely my last assignment in a full-time role. But I’ll always be available as a consultant,” he says.
He’s keen on helping others avoid common pitfalls. “If a property has no future, I’ll say it straight. But if it has potential, I’ll give it everything.”
He remains inspired by properties like Marriott, which he considers the gold standard in service excellence. And though he may soon retire from active duty, his passion for the industry remains as strong as ever.
“Hospitality is a people business,” says Pathiyan. “Take care of your internal customers your team—and the external customers will always come back.”
In a world of changing trends and digital transformation, the heart of hospitality still lies in service, care, and consistency. And that’s exactly what Vivek Pathiyan has brought to ICG: a legacy of excellence built not just with bricks and budgets, but with empathy, vision, and relentless dedication.
By Aditi Malhotra
Summer is all about light, refreshing, and fruity desserts, and this recipe takes a classic Indian favorite—shrikhand—and gives it a modern, elegant twist. This Chilled Mango & Saffron Shrikhand Tart is a perfect blend of creamy, spiced yogurt, tropical mango goodness, and a nutty, crisp crust. It’s indulgent yet cooling—ideal for warm summer afternoons when you need something sweet but not heavy.
1 1/2 Cups crushed digestive biscuits or granola
1/2 Cup roasted almonds, finely ground
3 tbsp melted butter
2 tbsp honey
For the filling:
1 1/2 Cups thick Greek yogurt (or hung curd)
1/2 Cup fresh mango puree
2 tbsp powdered sugar (adjust to taste)
1 tsp cardamom powder
A pinch of saffron soaked in 2 tbsp warm milk
tsp rose water (optional)
For garnish:
Fresh mango slices
Chopped pistachios
Edible flowers (optional)
F Prepare the crust: Combine crushed biscuits, ground almonds, melted butter, and honey in a bowl. Press this mixture firmly into a tart pan. Chill in the refrigerator for 30 minutes to set.
F Make the filling: In a bowl, whisk Greek yogurt, mango puree, powdered sugar, cardamom, saffron-infused milk, and rose water until smooth.
F Assemble: Pour the mango shrikhand mixture into the chilled crust and smooth the top with a spatula.
F Chill: Refrigerate for at least 3 hours until set.
F Garnish & Serve: Decorate with fresh mango slices, chopped pistachios, and edible flowers before serving.
Pro Tip: For an extra indulgent twist, drizzle a little honey or saffron syrup on top before serving!
By Aditi Malhotra
Gazpacho, the famous Spanish cold soup, gets an Indian summer makeover in this unique recipe. Instead of the traditional tomato-based version, this Chilled Cucumber & Coconut Gazpacho is light, refreshing, and full of cooling ingredients that help you beat the heat. The finishing touch? A drizzle of fragrant curry leaf-infused oil, adding a subtle South Indian flair.
2 Large cucumbers, peeled and roughly chopped
1 Cup fresh coconut milk
1/2 Cup yogurt (optional, for extra creaminess)
1 Small green chili (adjust for spice)
1 Clove garlic
1/2 tsp roasted cumin powder
1 tbsp lemon juice
Salt to taste
Fresh coriander leaves, for garnish
For the curry leaf oil:
10-12 fresh curry leaves
2 tbsp coconut oil or olive oil
Method
F Prepare the gazpacho: Blend together cucumber, coconut milk, yogurt, green chili, garlic, cumin powder, lemon juice, and salt until smooth. If needed, strain for a silkier texture. Chill in the refrigerator for at least 2 hours.
F Make the curry leaf oil: Heat the oil in a small pan and add curry leaves. Fry for about 30 seconds until crisp but not burnt. Remove from heat and let it infuse for 5 minutes. Strain the oil and set aside.
F Serve: Pour the chilled gazpacho into bowls or glasses. Drizzle with the curry leaf oil and garnish with fresh coriander leaves.
Pro Tip: Pair this with a side of crispy papad or spiced roasted nuts for a crunchy contrast!
By FNH Team
A wedding is not just an event it’s a deeply personal journey, woven with love, laughter, and cherished moments. At Fairfield by Marriott Goa Benaulim, we bring this vision to life with intimate, elegant, and effortlessly curated wedding experiences. From cozy celebrations with your closest loved ones to grand yet exclusive
gatherings, we craft weddings that feel truly special, set against the serene backdrop of South Goa.
Intimate Weddings, Tailored for You Every love story is unique, and so should be the wedding that celebrates it. Our team at Fairfield Benaulim specializes in personalized, intimate
weddings, ensuring that each ceremony is filled with warmth, authenticity, and heartfelt moments. With a focus on creating a close-knit ambiance, we ensure that you are surrounded by the people who matter most, celebrating love in an inviting and cozy setting.
For couples seeking exclusivity, Fairfield Benaulim offers the rare opportunity to buy out the entire property for your wedding, making the entire space your own private haven. Whether it’s a serene haldi by the pool, a lively sangeet under the stars, or a heartfelt vow exchange in a beautifully adorned banquet, your wedding becomes a seamless, uninterrupted experience designed just for you.
Privacy at its Finest
Understanding the need for discretion and exclusivity, our thoughtfully designed banquet spaces are strategically separated from guest accommodations, ensuring that your celebrations remain private, uninterrupted, and truly your own. Every moment, from the first toast to the final
dance, is cherished in an exclusive space designed for your memories.
A wedding is a celebration for all generations, and at Fairfield Benaulim, we prioritize the comfort and convenience of your guests. Our property layout ensures that elderly family members can easily navigate between their rooms and the banquet area, making participation effortless and enjoyable. We believe that every guest should experience the joy of your wedding without any limitations.
What’s a wedding without a little fun? Poolside parties and rain dances bring an extra touch of celebration, making your wedding a true experience rather than just an event. Whether it’s a vibrant mehendi by the pool or a post-wedding celebration with cocktails and music, we make sure your wedding is filled with joy, laughter, and unforgettable moments.
Vows by the Beach – A Dream Wedding Come True
Dreaming of a romantic beach wedding? While Fairfield Benaulim is nestled just moments away from the coastline, we collaborate with stunning local beach venues to bring your dream of a sunset vow exchange to life. With the soothing sound of waves as your backdrop, your special day will feel like a fairytale.
To ensure that every guest feels valued, our rooms are designed with a uniform aesthetic, creating a seamless sense of harmony and togetherness. Unlike many venues where room categories vary widely, Fairfield Benaulim ensures that each guest experiences the same comfort, fostering a spirit of equality and connection—a true reflection of the love that unites your celebration.
ByAditi Malhotra
Goa has long been synonymous with beach shacks, vibrant nightlife, and feni-fueled parties. But in recent years, a quieter, more intimate side of Goa has been making its mark—the rise of its café culture. Once limited to a handful of tourist-friendly coffee spots, Goa has now become a haven for artisanal coffee houses, creative hubs, and spaces
where food meets art, music, and community. This evolution has transformed the state into a café lover's paradise, where every cup of coffee comes with a story, every setting has a distinct vibe, and every visit feels like an experience rather than just a caffeine fix.
The Rise of Third-Wave Coffee in Goa
Goa's café scene is no longer about instant coffee or generic cappuccinos. The third-wave coffee movement—where coffee is treated as an artisanal product rather than just a beverage—has firmly taken root here. Small, independent cafés now f o c u s o n s o u r c i n g h i g h - q u a l i t y b e a n s , experimenting with different brewing techniques, and highlighting the nuances of coffee flavors. Local and international travelers alike are drawn to the rise of specialty coffee roasters who are working closely with Indian coffee estates, from Coorg to Chikmagalur, to bring ethically sourced and freshly roasted beans to the table. Single-origin pour-overs, cold brews, and espresso-based drinks made with precision are now the norm, redefining Goa's café culture in a way that feels both global and uniquely local.
Beyond Coffee: Where Creativity Brews
What sets Goa's cafés apart from conventional
coffee shops is their ability to create a space that extends beyond just food and drinks. Many of these establishments have become cultural and creative hubs, doubling up as art galleries, music venues, coworking spaces, and wellness studios.
Writers, artists, musicians, and entrepreneurs now flock to these cafés, using them as spots to work, collaborate, and ideate. Whether it's a café that hosts poetry readings and open mic nights, or a beachfront espresso bar where travelers share their adventures over a shared table, Goa's cafés are fostering a sense of community that goes beyond caffeine.
This shift is also evident in the design and ambience of these cafés. Many are housed in heritage Portuguese homes, open-air spaces with lush greenery, or industrial-chic settings that mix oldworld charm with contemporary aesthetics. The vibe is intentionally slow—encouraging customers to
linger, engage in conversations, or simply lose themselves in a book.
Cafés as Culinary Destinations
While coffee remains at the heart of the café experience, food is playing an increasingly significant role in Goa's evolving café culture. Gone are the days when a basic sandwich and a storebought pastry were the only offerings. Today's cafés take pride in thoughtfully curated menus featuring everything from sourdough toasts and smoothie bowls to globally inspired brunches and locally sourced delights.
Goa's café menus often showcase a blend of international trends with a strong local influence. You'll find dishes featuring Goan poee (local bread), chorizo-infused dishes, fresh seafood options, and locally made cheeses alongside modern favorites like avocado toast, grain bowls, and homemade granola. The emphasis on fresh, organic, and farm-to-table ingredients reflects the growing movement toward sustainable and conscious dining in Goa.
Many cafés also offer specialty baked goods and desserts, often made in-house. Think sourdough croissants, lemon and thyme tea cakes, gluten-free almond cookies, and dark chocolate espresso tarts—perfectly complementing that handcrafted cup of coffee.
Cafés as Social Spaces: The Changing Goan Lifestyle
As more people especially digital nomads, entrepreneurs, and creative professionals—choose Goa as a home base, cafés have become the new social spaces. These aren't just places to grab a coffee and leave; they are spaces where people come to spend the day, work remotely, network, and socialize.
The shift toward a more relaxed, mindful lifestyle in Goa means that people are actively choosing cafés over bars for socializing. A late afternoon spent with a flat white and a book, or an evening enjoying an espresso martini with friends feels more in sync with Goa's new rhythm.
Weekend brunches, farmers' market pop-ups, wellness workshops, and live acoustic sessions have also become a staple in the café scene, drawing both residents and visitors who crave more than just
food and drink they seek an experience, a connection, a place where they belong.
A Sustainable Future for Goa's Cafés
With this boom in café culture comes a conscious effort by many establishments to focus on sustainability. The use of locally sourced produce, eco-friendly packaging, biodegradable straws, and an emphasis on zero-waste practices are shaping the future of coffee houses in Goa.
Some cafés have gone a step further by adopting circular economy practices composting food waste, growing their own herbs, and supporting local farmers by prioritizing regional ingredients over imported ones. The result? A thriving café ecosystem that not only serves great coffee but also contributes positively to the local community and environment.
Conclusion: Goa's Cafés Are More Than Just Coffee Shops
Goa's café culture isn't just about the act of drinking coffee it's about the experience It's about savoring a moment, engaging in meaningful conversations, and embracing the slow, creative energy that defines the state. Whether you're a traveler looking for a cozy corner to unwind, a remote worker seeking a spot with good Wi-Fi, or a local searching for a space to connect with likeminded souls, Goa's cafés offer something truly special.
As the café scene continues to grow, one thing remains certain—coffee in Goa is no longer just a drink; it's a way of life.
By Aditi Malhotra
When you think about crafting the perfect cocktail, the focus often falls on the spirits, mixers, and garnishes. But one of the most crucial—and often overlooked—elements in mixology is ice. Beyond just chilling your drink, ice affects dilution, texture, and even the way flavors develop in a cocktail. It’s not just frozen water; it’s an essential ingredient that
plays a significant role in the drinking experience. From the choice of ice size to its clarity, the art of ice has transformed from an afterthought to a science in the world of cocktails.
The Science of Ice in Cocktails
Ice does two primary things in a drink: chills and dilutes. While chilling is straightforward—cooling
your cocktail to the perfect temperature—dilution is an art. The right amount of dilution softens the harshness of strong spirits, balances flavors, and makes a cocktail more drinkable. But too much dilution can result in a watery, flavorless drink. This is why the type and quality of ice used can make or break a cocktail.
The speed at which ice melts depends on its size, shape, and clarity. Larger ice cubes melt slower, offering gradual dilution, while crushed ice or small cubes melt quickly, making drinks colder but also more diluted in a shorter time. Clarity in ice also matters—it’s not just about aesthetics but about purity, as clear ice melts more evenly than cloudy ice.
Over time, bartenders and mixologists have refined the use of ice, understanding that different drinks require different kinds of ice. Here’s a breakdown of the most commonly used ice forms and their impact on cocktails:
1. Standard Ice Cubes (1-inch cubes) – The AllRounder
The standard ice cube, often found in home freezers and bars, is a reliable choice for most cocktails. It
provides a balance between chilling and dilution. However, commercial ice machines produce cloudy ice cubes due to trapped air, which melt inconsistently and can alter a cocktail’s balance.
Best For: Basic mixed drinks like Gin & Tonic, Vodka Soda, and simple whiskey pours.
2. Large Ice Cubes (2-inch cubes) – The Slow Melter
Big, solid ice cubes are a game-changer for cocktails that require minimal dilution. They melt slowly, ensuring the drink remains cold without becoming too watered down. These cubes are often used in spirits-forward cocktails where maintaining strength and character is essential.
Best For: Old Fashioned, Negroni, Whiskey on the Rocks.
Ice spheres, made using molds or special machines, have become a favorite in high-end bars. Because they have less surface area than a cube of similar volume, they melt even slower, allowing the drink to stay cold without excessive dilution. Plus, they look incredibly sophisticated in a glass.
B e s t F o r : H i g h - e n d w h i s k e y , S c o t c h ,
Boulevardier, Manhattan.
4. Crushed Ice – The Speed Chiller
Crushed ice melts fast, making it ideal for cocktails that need high dilution and extreme chill. It gives drinks a slushy, refreshing texture and absorbs flavors well, which is why it’s commonly used in tropical and Tiki-style cocktails.
Best For: Mojito, Mint Julep, Piña Colada, Mai Tai, Caipirinha.
5. Collins Spear (Long Ice Cubes) – The Highball’s Best Friend
A Collins spear is a long, rectangular ice piece that fits neatly into tall glasses. It’s designed to melt slowly while keeping highball cocktails cold and carbonated for longer. This type of ice enhances the drinking experience by preventing over-dilution in drinks that rely on effervescence.
Best For: Tom Collins, Gin & Tonic, Vodka Soda, Highballs.
6. Shaved Ice – The Smoothest Chill
Shaved ice is finely grated ice that’s almost snowlike in texture. It melts instantly in the mouth and absorbs flavors, making it a great choice for frozen cocktails and desserts. It creates a unique drinking experience, allowing cocktails to be almost semisolid in texture.
Best For: Frozen Margaritas, Frozen Daiquiris, Japanese Kakigori-inspired cocktails.
The Importance of Clear Ice
One of the biggest trends in cocktail culture today is clear ice. Unlike the cloudy ice you get from regular freezers, clear ice is made by freezing water slowly from one direction, allowing air bubbles and impurities to be pushed out.
Clear ice doesn’t just look stunning in a cocktail—it melts more evenly and doesn’t introduce off-flavors from trapped air and impurities. Many high-end cocktail bars use large clear ice blocks, handcutting them into cubes or spheres for each drink. At home, clear ice can be made using directional freezing freezing water in an insulated cooler inside a freezer, then cutting off the cloudy parts after the ice block forms.
How Ice Enhances the Cocktail Experience
Beyond chilling and dilution, ice plays a crucial role in presentation, texture, and even flavor perception:
Aesthetics Matter: Large, crystal-clear ice cubes elevate the visual appeal of a cocktail, making it more inviting. A beautifully presented drink enhances the overall experience, making it feel more luxurious.
Mouthfeel and Texture: Crushed ice makes a drink feel lighter and more refreshing, while large ice cubes create a more refined and slow-sipping experience.
Temperature and Flavor Release: Cold temperatures affect how we perceive flavors. Some ingredients open up at slightly warmer temperatures, while others are best when ice-cold. Spirits like whiskey and aged rum taste different at varying degrees of dilution, which is why the choice of ice impacts the final drink.
Conclusion: Ice Is More Than Just Frozen Water Ice is an integral part of cocktail-making, far beyond just chilling a drink. Whether you’re a home bartender or a cocktail enthusiast, understanding the role of ice allows you to craft better, more refined drinks. The next time you sip on an Old Fashioned with a perfectly clear ice cube or enjoy a Mojito bursting with crushed ice, remember—it’s not just about what’s in the glass, but also about what’s cooling it down.
So, the next time you make a cocktail, don’t just grab any ice. Think about the drink, the experience, and let the art of ice take your cocktail to the next level. Cheers!
By Gauri Ghadge
Seré-nity Found: A Staycation That Spoils the Soul - Tucked between the gentle hills and palmlined bylanes of Vagator, where Goa hums in a rhythm only the fortunate ever truly hear, lies a hidden world that doesn’t just deliver luxury—it reimagines it. Welcome to Seré Resort Goa, an
exquisite escape where indulgence, tranquility, and curated elegance converge to offer something unforgettable.
Our stay at Seré wasn’t just a break from the everyday—it was a pause in time. A beautifully orchestrated moment where life’s pace softened,
the noise faded, and what remained was a pure, uninterrupted connection to comfort, beauty, and self. From the moment we entered our Signature Three-Bedroom Villa, it felt as though we had crossed a threshold—not into a resort, but into a realm designed to breathe life back into the soul. The Arrival: A Welcome Drenched in Warmth and Elegance
Our arrival at Seré was nothing short of cinematic. Greeted with chilled welcome refreshments and warm smiles, the transition from the outer world to this tranquil haven was seamless. The fragrance of fresh flowers danced in the air as we were personally escorted to our villa, where the first glimpse itself was enough to stop us in our tracks. Wide glass doors opened into a space so tastefully curated that it felt like walking into the pages of a luxury lifestyle magazine. Natural light poured in generously, bouncing off the modern interiors and drawing our eyes toward the jewel of the villa—our very own private plunge pool, glistening under the Goan sun, embraced by lush foliage that created an
atmosphere of intimate seclusion.
The Villa: A Sanctuary of Sophistication
The 1930 sq ft villa is a single-level marvel that comfortably houses up to six guests. Every inch speaks the language of understated luxury. With three en-suite bedrooms, each adorned with plush queen beds, contemporary art, and floor-to-ceiling windows, the villa merges opulence with warmth. Each room is an invitation to sink into comfort—with soft linens, blackout curtains, and thoughtful lighting setting the perfect tone.
The in-villa amenities were everything we could’ve wished for and more—smart TVs, a fully-equipped kitchenette, high-speed WiFi, air conditioning, and even a safe deposit box for added convenience. The bathrooms were no less indulgent, offering premium toiletries, fresh towels, and the added elegance of slippers and robes—little touches that whispered, “You’re home.”
And that pool. Oh, that pool. Our private plunge pool became the soul of our stay. Whether we were floating under the stars with a glass of wine in hand
or starting the day with a refreshing dip as birds chirped in the background, it was pure, undisturbed bliss.
The Experience: Where Every Detail Is Designed for Delight
What truly sets Seré apart is its holistic approach to hospitality. This isn’t just a resort; it’s an experience. And what an exquisite experience it was.
The Seré Touch was evident in every gesture—the butler service, ever attentive but never intrusive, the housekeeping, which kept the villa immaculate without ever disrupting our privacy, and the gourmet breakfast, which was not just food but a beautifully orchestrated morning ritual. From traditional Goan delicacies to continental classics, every dish was a celebration of flavor, freshness, and finesse.
Each morning, we found ourselves gathered around the poolside breakfast table, savoring buttery croissants, tropical fruit platters, artisanal coffee, and piping hot local fare—all served with a smile and the kind of efficiency that is almost invisible in its perfection.
Dining & Delights: Culinary Escapades at Seré Our culinary journey extended beyond the villa, thanks to the resort’s exceptional dining venues. Elements Restaurant offered a chic setting for lunch, where we indulged in a spread that married coastal flavors with global inspirations. Think succulent seafood, hand-tossed pastas, crisp garden salads, and decadent desserts that left us planning our next meal before the current one ended.
As the sun dipped below the horizon, we found ourselves sipping cocktails at the Elixir Bar, a poolside haven that shimmered with candlelight and conversation. Each drink was a work of art, and the ambiance—sultry yet soothing—was perfect for intimate dinners and impromptu celebrations alike. Leisure and Laughter: The Joy of Doing Nothing (and Everything)
What makes Seré Resort so unforgettable is its ability to strike the perfect balance between stillness and activity We spent hours simply lounging by the pool, thumbing through coffee table books, enjoying spa treatments in the privacy
of our villa, and soaking in the golden Goan sun. But when we craved a little more excitement, Vagator was right at our doorstep. From sun-kissed beaches and buzzing cafés to art galleries and flea markets, the charm of Goa was just a short drive away. And thanks to Seré’s concierge team, every little excursion was flawlessly arranged from transport to insider tips, they had us covered.Yet somehow, every time we stepped out, we missed being back. Because inside Seré, the outside world simply ceased to matter.
Designed for Moments: Celebrations, Conversations, and Connections
Our staycation wasn’t just a retreat—it became the backdrop to memories that will linger for years. Whether it was the laughter echoing through the villa during late-night board games, the gentle clinking of glasses as we celebrated nothing but togetherness, or the silence shared during goldenhour swims, Seré gave us moments. Precious, personal, perfect moments.
And while we stayed in the three-bedroom villa, we couldn’t help but sneak a peek at the fourbedroom villa, a double-level stunner ideal for larger gatherings. With 2480 sq ft of space, it offers the same private pool luxury but with an added layer of grandeur perfect for family reunions or friend getaways that demand the finest setting.
The Final Morning: A Bittersweet Goodbye
As our final morning at Seré unfolded, the villa felt less like a place and more like a cherished memory. We had arrived with bags full of clothes and minds full of stress; we left with lighter hearts, sun-kissed skin, and a longing we hadn’t anticipated. The same team that welcomed us so warmly now stood at the entrance, bidding farewell with the grace and care that had defined our stay.
And as we turned the last corner away from Seré, something lingered a sense of stillness, of gratitude, of having discovered something truly rare.
In a world crowded with destinations that promise more than they deliver, Seré Resort Goa stands apart—authentic, refined, and quietly magnificent. It’s the kind of place that doesn’t just spoil you with luxury, it recalibrates your idea of it. Every detail, every flavor, every moment has been curated not just to impress, but to stay with you. And it does.
Because long after you’ve unpacked your bags and returned to the rhythm of everyday life, a part of you will still be floating in that private plunge pool, wrapped in the glow of a Goan sunset, hearing the soft hush of palm trees swaying over your villa.
That’s the Seré effect. It doesn’t fade. It follows you home.
By Sunil Malhotra
Cooking is an essential part of our daily lives, but have you ever stopped to wonder how the way you prepare your food affects its nutritional value? While we often focus on eating the right foods, we rarely consider whether our cooking methods are helping or harming their nutritional benefits. Certain techniques preserve vitamins and minerals, while others can cause significant nutrient loss. Some methods even introduce unhealthy compounds that may counteract the benefits of a well-balanced meal.
So, how much of your food’s vitamins, antioxidants, and healthy fats are surviving the cooking process? Let’s take a closer look at different cooking methods and how they impact the nutritional quality of your meals.
1. Boiling: A Vitamin Killer or a Healthy Choice?
Boiling is one of the simplest and most common ways of cooking, but it comes with a catch—many water-soluble vitamins, especially vitamin C and B vitamins, leach into the cooking water. For instance,
studies show that boiling vegetables can reduce their vitamin C content by up to 50-60%. This is particularly concerning for foods like spinach, broccoli, and bell peppers, which are rich in these nutrients.
How to Minimize Nutrient Loss When Boiling: Use less water and cook at a lower temperature to retain more vitamins.
Reuse the cooking water in soups or gravies to reclaim lost nutrients.
Opt for quick boiling or blanching instead of prolonged cooking times.
2. Steaming: One of the Best Ways to Retain Nutrients
If you want to preserve the maximum amount of nutrients in your food, steaming is an excellent option. Since food is not submerged in water, steaming prevents water-soluble vitamins from escaping. It also preserves the structure of delicate antioxidants found in vegetables like carrots, kale, and Brussels sprouts.
Another benefit? Steaming helps retain fiber, making vegetables more filling and beneficial for digestion. It’s also a great method for cooking lean proteins like fish and chicken, keeping them tender without added fats.
Pro Tips for Steaming:
Use a bamboo or metal steamer instead of microwaving in plastic containers.
Avoid over-steaming, as it can make vegetables too soft and affect texture.
3. Roasting & Baking: Great for Flavor, But Watch the Temperature
Roasting and baking bring out deep flavors and textures, making them favorites for preparing vegetables, meats, and grains However, high temperatures can destroy heat-sensitive nutrients like vitamin C. The upside? This method enhances antioxidant activity in some foods!
For example, roasting tomatoes boosts lycopene, a powerful antioxidant that’s beneficial for heart health. Similarly, baking sweet potatoes increases their beta-carotene content, making them even more nutritious.
How to Roast & Bake for Maximum Nutrition:
Use moderate temperatures (350-400°F or 175200°C) instead of excessively high heat.
Avoid charring meats, as burnt areas may contain harmful compounds like heterocyclic amines (HCAs), which have been linked to cancer.
Pair with healthy fats like olive oil to enhance nutrient absorption, especially for fat-soluble vitamins A, D, E, and K.
4. Frying: Crunchy but at a Cost
Frying adds a delicious crispiness to foods, but it’s one of the least healthy cooking methods if not done correctly. Deep-frying at high temperatures can:
Destroy delicate vitamins like vitamin C.
Increase unhealthy trans fats if using refined vegetable oils.
Produce harmful compounds like acrylamide, which is found in overcooked or burnt fried foods. However, not all frying is bad. Stir-frying in minimal oil at moderate temperatures helps retain more nutrients while adding healthy fats.
Best Practices for Healthier Frying:
Use healthy oils like avocado oil, olive oil, or coconut oil.
Stir-fry instead of deep-frying for better nutrient retention.
Avoid reusing frying oil multiple times, as it creates oxidized fats that are harmful to health.
5. Grilling: A Double-Edged Sword
Grilling gives food a delicious smoky flavor and keeps meats lean by letting fat drip away. However, high heat and direct flames can produce harmful compounds like polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs), which have been linked to cancer.
Tips for Healthier Grilling:
Marinate meats with citrus or herbs to reduce HCA formation.
Grill more vegetables, which don’t produce harmful compounds.
Avoid excessive charring—if food is burnt, trim off the blackened parts.
There’s no single “best” way to cook—it depends on the food and your health goals. Steaming is great for vegetables, roasting enhances antioxidants, and frying should be limited. A combination of methods in a balanced diet ensures you get the most nutrients without compromising flavor or health.
So, next time you cook, think beyond just ingredients—because how you prepare your food matters just as much as what’s on your plate!
By Sunil Malhotra
In today’s fast-paced world, stress has become an unavoidable part of life. From work deadlines to lifestyle pressures, our bodies are constantly battling stress hormones like cortisol. This has led to a rise in the popularity of adaptogens—a group of herbs and foods believed to help the body adapt to stress, balance hormones, and promote overall well-being.
But do adaptogenic foods actually work, or are they just another wellness trend? Let’s take a closer look at the science behind these stress-fighting superfoods.
What Are Adaptogens?
Adaptogens are natural substances that help the body resist physical, chemical, and biological stress. Unlike stimulants like caffeine, which give a quick energy boost followed by a crash, adaptogens work by regulating stress hormones and enhancing resilience over time. They are commonly found in herbs, mushrooms, and plant extracts and have been used in Ayurvedic and Chinese medicine for centuries.
Top Adaptogenic Foods & Their Benefits
1. Ashwagandha: The Ultimate Stress-Reducer
Ashwagandha is known for lowering cortisol levels, improving focus, and reducing anxiety. Studies show it helps with better sleep, reduced fatigue, and improved mood.
How to Use: Add ashwagandha powder to smoothies, herbal teas, or warm milk before bed.
2. Holy Basil (Tulsi): The Ayurvedic Cure-All
Tulsi is a powerful adaptogen that supports immunity, digestion, and mental clarity. It has antiinflammatory properties and helps the body cope with both physical and emotional stress.
How to Use: Brew tulsi tea or add fresh leaves to salads and soups.
3. Reishi Mushrooms: The Sleep & Immunity
Booster
Reishi mushrooms are known for calming the nervous system and enhancing sleep quality. They also support immunity and combat fatigue.
How to Use: Reishi powder can be blended into lattes, hot chocolate, or broths.
4. Maca Root: The Energy & Mood Enhancer
Maca is a Peruvian superfood that supports hormonal balance, boosts energy, and enhances mood without caffeine-like crashes. How to Use: Stir into oatmeal, coffee, or baked goods.
Do Adaptogens Really Work?
Scientific research supports the benefits of adaptogens, but their effects are not instant like caffeine or medication. Consistent use over time helps the body gradually build stress resistance. However, adaptogens are not a cure-all. They work best when combined with a balanced diet, good sleep, and stress-management practices.
Final Thoughts
Adaptogenic foods offer a natural way to support mental well-being and stress resilience. While they won’t eliminate stress entirely, they can help the body manage it more effectively—making them a valuable addition to a modern, high-stress lifestyle. So, next time you reach for coffee during a stressful day, consider trying an ashwagandha tea or a reishi-infused smoothie instead!
By FNHTeam
Sustainability is no longer an option—it's the new benchmark of excellence in the hospitality industry. Today's guests expect more than just luxury; they seek eco-conscious stays that align with their values. Hotels, resorts and restaurants that embrace sustainable infrastructure don't just reduce their environmental impact—they enhance
guest satisfaction, lower operational costs and future-proof their businesses. This is where EP Biocomposites Ltd. makes a difference. As a leader in eco-friendly architectural solutions, we help hospitality spaces elevate both sustainability and design with durable, innovative and long-lasting products. From fire-rated doors
and bio-digester toilets to STPs & ETPs, garden benches, security cabins, FRP fencing, decorative trim and more, we provide solutions that blend aesthetics, efficiency and sustainability.
Why Sustainability is the Smartest Choice for Hospitality
Lower Costs, Less Maintenance – Unlike traditional materials, FRP (Fiber Reinforced Polymer) products are rust-proof, termite-proof and weather-resistant, cutting down on frequent repairs and replacements.
Enhanced Guest Experience – Today's travellers actively seek eco-conscious hotels, making sustainability a powerful selling point for premium resorts and boutique stays.
Stay Ahead with Green Certifications –
Governments and regulatory bodies are rewarding sustainability with tax benefits and certifications, giving eco-friendly hotels a competitive edge.
* Sustainability Meets Style – Going green doesn't mean compromising on aesthetics! Our FRP solutions blend modern design with durability, ensuring hospitality spaces remain visually stunning
and built to last Revolutionizing Hospitality with Sustainable Innovation
At EP Biocomposites, we bring eco-friendly, highperformance solutions that enhance guest comfort, safety and sustainability in hotels and resorts. Here's how:
Bio-Digester Toilets – The smarter, greener alternative to septic tanks! These odor-free, zerosewage-discharge systems prevent groundwater contamination, making them ideal for eco-retreats, remote resorts and beachfront properties.
120-Minute Fire Retardant Doors – Where luxury meets safety! Designed to withstand fire for up to 120minutes, our termite-proof, weather-resistant doors provide guests and staff critical evacuation time in case of emergencies.
STPs & ETPs (Wastewater Treatment Solutions) –Recycle up to 95% of wastewater for landscaping, flushing and cooling thus helping hotels cut water bills and boost sustainability.
FRP Garden Benches & Fencing – Stylish, weatherproof and low-maintenance, our eco-
friendly outdoor furniture and fencing enhance your property's aesthetics while lasting for years.
Security Cabins & Louvers – Keep your property secure with durable, well-ventilated FRP security cabins, while FRP louvers provide shade, improve airflow and enhance energy efficiency.
Slip-Resistant FRP Gratings for Pools & Spas–
Perfect forluxury resorts, spasand pool decks, our rust-proof, non-slip FRP gratings providesuperior safety, long-lasting durability and sleek aesthetics ensuring a secure and stylish experience for your guests.
Stay Ahead in Hospitality with Smart, Sustainable Solutions!
The hospitality industry is changing fast and ecoconscious hotels and resorts are setting the standard Today's guests don't just look for luxury—they value sustainability.
With EP Biocomposites' advanced, eco-friendly solutions, you can cut costs, enhance safety and create exceptional guest experiences—all while making a lasting impact on the planet.
Transform your hospitality space with smart, ecofriendly solutions that guests will love. Let's build a greener, stronger future—together!
By Aditi Malhotra
Exploring East India, Chapter 2
Tucked away in the heart of Assam, Majuli is a world unlike any other—a sprawling river island floating on the mighty Brahmaputra, steeped in ancient culture, untouched landscapes, and a way of life that feels beautifully disconnected from the chaos of the modern world. While Assam is often associated with Kaziranga National Park and tea gardens, Majuli remains one of India’s best-kept secrets, a destination where traditions are preserved, spirituality runs deep, and nature dictates the rhythm of daily life.
For those looking for a travel experience that is authentic, immersive, and rooted in heritage, Majuli offers a kind of magic that no bustling city or commercial tourist hub ever could. It’s a place where the land breathes, where the river carves new paths every season, and where celebrations are woven into the very fabric of existence.
The Island That Lives and Disappears
Majuli is not just any island—it is the largest river island in the world, yet one that is constantly shrinking. The Brahmaputra River, with its everchanging currents, has been slowly eroding the
island for decades, making Majuli’s existence almost ephemeral. What was once 1,250 sq. km of land in the 19th century has now reduced to less than 500 sq. km. Yet, despite this fragility, Majuli thrives, its people adapting to the shifting river with remarkable resilience.
The island is home to Mishing, Deori, and Assamese communities, who have built their lives around fishing, farming, and weaving. The houses here stand on stilts (chang ghars) to protect against monsoon floods, and the sense of community is stronger than anywhere else—a necessity in a land where nature constantly redefines boundaries.
The Soul of Majuli: Satras and Spirituality
One of Majuli’s most fascinating aspects is its deep spiritual and cultural roots. The island is the seat of Neo-Vaishnavism, a movement started by the revered saint Srimanta Sankardeva in the 15th century. This philosophy blends devotion, performing arts, and community living, and its teachings are preserved in the island’s 22 remaining satras (monastic institutions).
A visit to these satras is like stepping back in time.
The most famous, Kamalabari Satra and Auniati Satra, are hubs of traditional Assamese dance, mask-making, and manuscript preservation. Here, monks engage in Sattriya dance—a classical dance form of Assam, and visitors can witness mesmerizing performances that tell mythological stories through intricate movements.
But what truly makes these satras unique is their inclusivity. Unlike traditional monasteries, Majuli’s satras do not isolate themselves from society. Instead, they actively engage with the local people, making them an integral part of everyday life.
Mask-Making:
One of Majuli’s most remarkable yet endangered traditions is its art of mask-making, a craft that has been practiced for centuries but is now at risk of fading away. These handcrafted masks, made from bamboo, clay, and cow dung, are intricately designed to depict characters from the Ramayana and Mahabharata.
At Samaguri Satra, visitors can witness master artisans creating these lifelike masks, which are still used in traditional dance dramas known as Bhaona performances. Watching a masked performance in Majuli feels like being transported into another world—where myth and reality blur, and storytelling takes a deeply spiritual form.
A Haven for Birdwatchers and Nature Lovers Majuli isn’t just a cultural and spiritual retreat; it’s also a paradise for nature lovers. Being surrounded by water has made it a rich ecosystem for migratory birds, making it one of the best birdwatching destinations in India.
During winter, Majuli turns into a birdwatcher’s dream, with species like: Greater Adjutant Stork, Pelicans, Whistling Teals, Openbill Storks, Ruddy Shelducks
For those who seek solace in nature, cycling along Majuli’s quiet pathways, lined with paddy fields and bamboo huts, offers a kind of peace that is hard to find elsewhere.
The Slow Life of Majuli: Living Like a Local Majuli is not a place for those who seek luxury; it is a place for those who seek meaningful travel. There are no grand resorts or five-star hotels here. Instead, visitors can stay in traditional bamboo cottages run by local families, where meals are home-cooked, and the hospitality is warm and genuine.
The cuisine of Majuli is as simple and wholesome as
the island itself. Rice, freshly caught fish, and an array of wild greens form the core of every meal. A must-try is "Apong," the locally brewed rice beer, which is served in bamboo mugs and best enjoyed under a starlit sky.
Life here moves at a different pace. There are no rush hours, no honking cars—just the sounds of the river, the laughter of children playing by the banks, and the occasional chanting from the satras. In Majuli, time slows down, allowing you to truly be present in the moment.
Why You Should Visit Majuli Before It’s Too Late Majuli is an island that is disappearing. Every year, as the Brahmaputra swells and reshapes the land, a little more of Majuli is lost to the river. Scientists predict that if the erosion continues at its current rate, Majuli may cease to exist in a few decades. This makes visiting Majuli not just a journey, but a responsibility to witness, appreciate, and document a way of life that may soon become history.
How to Reach Majuli
Getting to Majuli is part of the adventure. Since it is a river island, the only way to access it is by ferry from Jorhat, a town in Assam.
Nearest Airport: Jorhat Airport (50 km away)
Ferry Ride: Public ferries operate between Nimati Ghat (Jorhat) and Majuli, taking approximately 1 hour.
Once on the island, the best way to explore is by bicycle or motorbike, as the roads are limited and public transport is minimal.
Conclusion: The Hidden Magic of Majuli
In a world where travel is often about bucket lists and fast-paced sightseeing, Majuli offers something different a place to slow down, immerse, and experience life as it was meant to be lived.
It is a land where ancient traditions, spirituality, and nature exist in harmony, untouched by the distractions of modernity. It is a place that teaches resilience in the face of change, simplicity in the midst of abundance, and celebration in every little moment.
If you are looking for an offbeat travel experience that is equal parts cultural, spiritual, and breathtakingly scenic, Majuli should be at the top of your list. But go now—before the river decides to rewrite its story once again.
