Incredible Goa Food & Hospitality May 2022 Issue

VOLUME 1 • ISSUE 4

Goa's First & Only Food & Hospitality Magazine

GOA FOODIES THE GOAN KITCHEN: BRINGING BACK GRANDMA’S COOKING Few people are lucky enough to have Goan family and friends living in the state, who would invite them over for a traditional home cooked meal.

GOAN SPIRITS MAKAZAI RUM, A FRESH WAVE OF CHANGE IN INDIA’S RUM SEGMENT! Over the past few years, the rum business in India has seen an upward chart and there is a positive shift in people trying premium brands in this category.

THE INCREDIBLE KITCHEN

MAY 2022

GM SPEAKS A JOURNEY FROM EXECUTIVE HOUSEKEEPER TO CLUSTER GENERAL MANAGER Anmol Ahluwalia, a cluster General Manager at Taj Holiday Village Resort & Spa and Taj Fort Aguada Resort & Spais a Hotel Management Graduate

CHEF SPEAKS MEET JOEL MURZELLO, BRAND CHEF FISHERMAN’S WHARF AND THE RED GINGER! A well-rounded professional with an exceptional background and 12 years of operations and people resources experience in culinary management

GOENCHO PATRAO It is said that spice enhances the taste of mango. Taking inspiration from the Portuguese spice trade,

COVER STORY

THE MAN-GOA CONNECTION!

IN REVIEW CAPE GOA- THE PERFECT ROMANTIC GETAWAY! I visited the insanely beautiful Cape Goa in Cabo De Rama – a romantic resort that hugs the rocky hillside, overlooking the ocean.

Industry Buzz

VINCENT RAMOS

Vincent Ramos has been elevated to the position of Senior Vice President – Goa by IHCL Management.

TABLE OF CONTENT

10 EDITORIAL

00

12 THE TEAM 14 INDUSTRY BUZZ IHCL PROMOTES VINCENT RAMOS TO THE POSITION OF SENIOR VICE PRESIDENT

14

00 22

22 TAVERNS OF GOA CHEERS TO A LEGACY CALLED CAJY BAR!

26 COVER STORY THE MAN-GOA CONNECTION!

34 INCREDIBLE KITCHEN MANGO CHIFFON CAKE

MULBERRY SPARKLE

35 GOENCHO PATRAO

00 26

IT IS SAID THAT SPICE ENHANCES THE TASTE OF MANGO

36 GOAN FOODIE THE GOAN KITCHEN

40 STARTUP NOOK

00

A COLONEL THAT IS ANYTHING BUT FAST FOOD!

44 COCKTAILS AND

CUISINE WITH ADITI SOME UNUSUAL MANGO COMBINATIONS TO TRY!

36 PAGE 08 |FOOD&HOSPITALITY

40

00

46 GM SPEAKS A JOURNEY FROM EXECUTIVE HOUSEKEEPER TO CLUSTER GENERAL MANAGER

52 CHEF SPEAKS CHEF JOEL MURZELLO

56 FOOD & HEALTH EATING MANGOS FOR HEALTH! WHY SHOULD YOU DRINK GREEN TEA?

64 GOAN SPIRIT MAKAZAI RUM - A FRESH WAVE OF CHANGE IN INDIA’S RUM SEGMENT!

68 IN REVIEW NOTHING FISHY ABOUT FISHERMAN’S WHARF.. ONLY GOOD FOOD AND GOOD VIBES!

52

14 56

FOOD ENGINE: A TREAT FOR BURGER LOVERS AT A POCKET-FRIENDLY PRICE! CAPE GOA- THE PERFECT ROMANTIC GETAWAY!

80 TRAVEL TALES TORDA LAKE PORVORIM’S LITTLE SECRET!

84 HOME CHEF OF THE MONTH MADE.AT.HOME AND MADE WITH LOVE!

88 VOCAL FOR GOACAL RIDING HIS WAY FROM 1972 TO THE AGE OF 72, MEET SHAMBA, THE SUPERHERO WITHOUT A CAPE!

64

© 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

84

EDITORIAL

THE MAN-GOA RIDE! Do

you

love

mangoes?

I

mean

is

that

even

a

question, how can you not love mangos.

Still,

if

you

belong

to

that

strange

Apart from the soulful connection with mangos, there are some soulful places and people to discover too. Our

species

of

Vocal

for

Goacal

feature

this

time

takes

you

on

a

people who don’t like mangos, dude, I feel sorry for

journey of a pilot who has been driving for 50 years, can

you,

you even imagine what Goa was like 50 years ago, and

you

Mangos

don’t

know

aren’t

called

what

you

the

king

are of

missing all

in

fruits

life.

for

no

reason.

Well

In our Travel Tales, let me show you a hidden gem in

for

season

this man at the age of 72 still rides his bike like a star.

all

of

you

mango

mangos

is

lovers,

here

read

and

we

along.

being

a

The

Porvorim that has been my evening walk route for years

food

now and I have captured some of the most tranquil

magazine, how can we not talk about it. So, if you

moments

find bits and pieces of mangoes spread all over the

reviews are bound to tingle your taste buds with some

magazine, just know that the mango mania is here

amazing eats across pockets. From a well-established

to stay.

name that has been standing tall for years to a food

Our

cover

take

story

you

on

the

through

exclusively

with

elsewhere.

Our

especially

on

a

Man-Goa bond

mangoes incredible

some

connection

that

and

you

Goa won’t

and

mesmerizing

sunsets

at

this

point.

Our

will

truck that satiates your hunger pangs without burning a

shares

hole in your pocket. Plan your vacations with our choice

find

of stay places whether you are on a budget or wanna

it

kitchen

section

focuses

splurge on some luxury.

drool-worthy

mango

recipes

This issue of the magazine is nothing less than a roller

that you cannot get enough of.

coaster ride and I promise you lots of fun, information

And did you always think of mango as the sweetest

and more.

fruit and thus high on sugar & calories? But did you know

of

the

various

health

benefits

that

mangos

have to offer? Don’t forget to check out our food and

health

section

to

discover

more

about

find

out

which

don’t

forget

to

flood

my

inbox

with

your

suggestions. I am waiting to hear from you all.

the

goodness of mangos.

Let’s

And

A mango filled love! places

are

buzzing

with

a

mango special menu and items in our Industry buzz section.

ADITI MALHOTRA MANAGING EDITOR

PAGE 10 |FOOD&HOSPITALITY

CONTACT US

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

Managing Editor Aditi Malhotra aditi@foodandhospitality.org

Contributors Sunil Malhotra Laila Fathima Jade Dsa Kevin Pinto

Design & Layouts Creative Concept Media creativeconcetmedia@gmail.com

Photography Intern Armaan Malhotra

Content Writing Intern Sabita Mishra

EDITORIAL OFFICES FOOD & HOSPITALITY MAGAZINE 501"B"Wing , 5th Floor, Sunteck-Kanaka Corporate Park, Patto Plaza, Panaji,Goa-403001 +91 89990 85172 (Rajesh) +91 98116 43530 (Aditi)

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

IHCL PROMOTES VINCENT RAMOS TO THE POSITION OF SENIOR VICE PRESIDENT

By FNH TEAM Image by IHCL

After serving as an Area Director for almost five years and generating outstanding results in his domain Mr. Vincent Ramos was elevated to the position of Senior Vice President – Goa by IHCL Management. His promotion creates a landmark in Goa’s Hospitality industry being the first Goan to have been bestowed with such a prestigious position by India’s top Hospitality player.

PAGE 14 |FOOD&HOSPITALITY

Known

as

industry

a

perfectionist

of

Goa,

management

in

Mr.

the

hospitality

Ramos

experience

of

bears

over

a

a

decade

achieve

benchmark

standards

for

tourism

in

Goa. He is appointed as Mentor for the Goa Chamber

of

Commerce

&

Industry

(GCCI)

and he has been instrumental in the expansion

Committee – Tourism vertical and is a part of

of IHCL comprising of a group of brands – Taj,

the

SeleQtions,

Tourism

Vivanta,

Ginger,

amã

Stays

&

Managing

Committee

Association

of

Goa

Travel

(TTAG)

an

Goa.

Confederation of Indian Industry (CII) Goa.

Under the able guidance of Mr. Ramos, IHCL,

Hailing from the beautiful island of Chorao in

Goa witnessed transformative growth leading

Goa, Mr. Ramos completed his schooling at

to greater profitability and market leadership

Monte de Guirim School and later graduated

in each of the relative market segments. With a

from the Institute of Hotel Management, Goa.

footprint of 21 unique destinations and over

He

1500 rooms across a wide spectrum of brands,

Administration

IHCL

Management

to

define

the

changing

his

Master’s

from

S.

and

P.

as

in

Jain

Business

Institute

Research,

Mumbai.

hospitality operator and leader in the tourism

academic certifications from IIM Ahmedabad,

sector. Some of the iconic properties in the

Cornell

IHCL,

&

Singapore. He has been previously awarded

Convention Centre, Taj Exotica Resort & Spa,

the ‘Unsung Hero of the Hospitality Industry’ in

Taj

2017 and ‘Most Admired General Manager of

Fort

Aguada

include

Resort

&

Taj

Spa,

Resort

Taj

Holiday

University,

achieved

of

Furthermore,

portfolio

has

the

landscape of tourism in Goa as the largest

Goa

he

well

as

&

Executive

attained

as

the

Trails, Qmin, and TajSats. across the state of

continues

Member

of

and

prestigious

Nanyang

University

Village Resort & Spa, and Cidade de Goa.

the Decade’ in 2018.

The

Known for turnaround loss-making hotels, Mr.

sheer

helped

leadership

in

positioning

qualities

maintaining of

the

of

and

IHCL

Mr.

Ramos

elevating

group

in

Goa

the even

Ramos

has

brought

numerous

accolades

to

India including winning the coveted ‘Best Hotel

during the challenging business circumstances

of

posed

able

during his stint leading the legendary Umaid

guidance properties across Goa had carried

Bhawan Palace, Jodhpur where he made both

out various initiatives in aid of those who were

Indians

deeply

recognition includes IHCL, Goa achieving the

support

by

the

pandemic.

affected of

the

across

Under

the

healthcare

his

state

workers,

and

in

migrant

the

Best

World

and

Team

Award’

Goans

by

TripAdvisor

proud.

Achievement

Award

most

for

recent

business

performance

unprecedented times.

Worldwide Hospitality Awards 2021 in Paris.

He has not only effectively represented IHCL

Delighted to execute his new role, Mr. Ramos

but has also been the voice of the industry as

is humbled to be in service of the state as the

a

Senior Vice President – Goa and looks forward

within

optimization revenue

in

testimony excellence.

of

costs

Goa to

the

over

Mr.

geography.

and the

enhancement

past

Ramos’s

Moreover,

he

The

has

two

drive been

years

in

to

is

contributing

towards actively

involved with the local state authorities to

IHCL’s

growth

in

towards

innovation

2016

laborers, and Covid Care Centres during these

whole,

through

The

in

the the

at

region, state’s

the

thus

tourism

growth story by generating job opportunities and

other

potential

prospects

for

the

Government and Goans.

PAGE 15 |FOOD&HOSPITALITY

INDUSTRY BUZZ

TAJ NORTH GOA’S HANDSON APPROACH TO HYGIENE 5th May, 2022, Goa: The past two years have

Associates were also engaged in poster and

made

daily

slogan

making

take

posters

being

us

habits

all

as

re-think

and

hygiene

re-align

and

our

sanitization

precedence. This is especially true for those who

have

returned

to

traveling

with

contactless services being at the forefront of the service industry.

Known to most domestic and foreign travelers as the go-to for family vacations, party goers and destination weddings, Goa has become more

popular

working

than

became

ever

before.

the

new

As

remote

normal,

the

susegaad state is now on the top of visitors’ lists for ‘staycations’ and ‘workcations’.

Being

at

the

Candolim,

hub

Taj,

importance

of

North

of

tourist Goa

attractions

recognized

maintaining

new

in the

normal

standards. Re-assuring patrons of exemplary services

with

the

promise

of

safety,

the

associates of Taj Holiday Village Resort & Spa and

Taj

Fort

participated

in

Aguada the

Resort

Hotelier’s

&

Spa

Association

of

India’s “Hand Hygiene Day” over 2 days on 4th & 5th May, 2022.

Commencing with a session on the importance of

frequent

cars hand

were

sanitization, advised

washing

on

chauffeurs

the

correct

by

experts

Hygiene

Solutions.

During

session,

professionals

maintaining

hygiene

of

steps

from the

shared

considering

points of contact in a vehicle.

PAGE 16 |FOOD&HOSPITALITY

hotel to

Diversey insightful tips

the

on

various

welfare areas.

competitions, displayed

with

across

winners’ employee

INDUSTRY BUZZ

WORLD’S LARGEST IGLOO CAFÉ IN GULMARG

By Sunil Malhotra Images: PTI, Google

An Igloo Cafe which claims to be the largest in

The

place

created

the world has opened its doors to Tourists in

staircase can seat 40 people at a time. With a

Gulmarg, J&K. Syed Wasim Shah, a hotelier,

wall 5ft thick Shah hopes it stands till mid-

the creator of this café claimed that tab 37.5

March

ft high with a diameter f 44.5ft it was the

public.

world’s largest beating one in Switzerland at

The

33,8 ft high and 42.4 in diameter.

attraction for the locals as well as tourists.

after

Café

in

in

which

it

itself

has

two

will

be

steps

closed

become

a

with

to

centre

PAGE 17 |FOOD&HOSPITALITY

a

the

of

INDUSTRY BUZZ

GUJARAT GETS ITS FIRST AEROPLANE RESTAURANT

At the cost of 1.40 per car, this Airbus 320 was

The restaurant can seat 102 people at a time

bought from a company and converted into a

and

restaurant.

aircraft the waiters and waitresses are dressed

You get a scintillating experience of being in a

as air hostesses and stewards with intermittent

real aircraft at this restaurant.

announcements taking place.

The restaurant is located on Intersil bypass in

The

the city of Vadodara.

comprising of multi cuisines.

PAGE 18 |FOOD&HOSPITALITY

enhance

place

the

offers

feeling

you

an

of

being

array

of

in

an

dishes

INDUSTRY BUZZ

SELECTED AS MEGHALAYA’S BEST TOURISM VILLAGE KONGTHONG

The Village has been selected by the Ministry

The

of

calling

Tourism,

Whistling

Meghalaya,

Village,

as

also

its

known

official

as

entry

the

Villagers each

here other

have by

a a

unique unique

way tune

of for

to

generations. the villagers traditionally call this

UNWTO(The World Tourist Organisation for the

tune the Jingrwai Lawbei meaning the mother’s

category of “Best Tourism Village” alongside 2

love song. The villagers usually have 2 names,

more from the country.

the longer formal one and a shorter tune used at home. Some years back it was suggested for an UNESCORTED tag too.

PAGE 19 |FOOD&HOSPITALITY

INDUSTRY BUZZ

INDIAN RAILWAYS LAUNCHES “BABY BERTHS” FOR TRAVELLING WITH INFANTS

A new significantly beneficial step, especially

berth and secured with a stopper for infant

for those travelling with infants has been taken

passengers

in

by Indian Railways keeping their convenience

Lucknow Mail on a trial basis.

and comfort in mind.

This

The national transporter for a start has fitted 2

they

foldable baby berths aligned with the lower

passengers. The project is still in its nascent

laudable get

a

the

move

three-tier

will

positive

be

AC

coach

expanded

response

from

of

once the

stage and will take time to get the full effect.

PAGE 20 |FOOD&HOSPITALITY

INDUSTRY BUZZ

GOLDEN CHARIOT LUXURY TRAIN FROM BENGALURU, BACK ON TRACK

The

Golden

convenient

Chariot

way

to

Luxury

see

Train

some

of

is the

a

very

tourist

Halebidu, Chikkamagaluru and Goa as well in six days and seven nights in its first round trip

destinations and heritage sites of South India.

after operations came to a halt in 2017.

Also

Back on Track again this Sunday it is a golden

called

‘The

Pride

Of

Karnataka’

cover Bandipur National Park, Mysuru,

it

will

opportunity

for

discerning

travellers

enjoyable and enlightening experience.

PAGE 21 |FOOD&HOSPITALITY

fr

an

TAVERNS OF GOA

CHEERS TO A LEGACY CALLED CAJY BAR!

By Laila Fathima Images by Eligio

Goa, in the 60's and 70's used to be famous for its hippie trails. Post millenium though, things slowly changed and now it's the hipsters who keep the alternate Goa scene vibrantly alive. They are the ones who either

call

Goa

home

or

visit

here

often

enough

to

no

longer

be

enamoured by the shining clubs and big restaurants of Panjim or Assagao.

They flock to not-so commercial watering holes where the clientele is young, articulate, artistic and comfortably ensconced in crowded corners.

PAGE 22 |FOOD&HOSPITALITY

The music is lively, the vibe eclectic and the

The

ambience

superb job of giving Cajy Bar a unique appeal

at

first

glance

can

look

like

three

in

its

of

them

together

ambience

and

it's

have

F&B

done

a

someone is having a backyard party. Sitting on

both

offering.

the cusp of a mainstream and unconventional

Initially opened as a local dive bar with just

list of places that one must 'do' , these are the

three tables by the Fernandes family, word of

local taverns of the North Goa belt.

mouth soon turned Cajy Bar into a popular chill

One such ambient bar is Cajy's in Arpora. Will

out spot for Goans and tourists alike.

you find tourists here? Definitely. Yet, Cajy Bar is one of those rare places that are situated almost in the heart of the loud and dazzling tourist strip and yet remain unaffected by it.

Apart from a handful of actual tourists, Cajy Bar is mostly frequented by Goan locals and settlers

alike.

operations

This

in

Domingos

family

1970

founded

Fernandes

grandfather

of

owned

a.k.a

the

bar by

started Caitano

Cajetan

present

(Cajys),

owner

Eligio

Fernandes.

Cajetan was a popular man in his village and tipplers

from

villagers

found

Arpora their

and

way

to

neighbouring his

bar

each

evening to exchange daily tidbits of life over some

brew

and

goan

snacks.

In

fact

Eligio

recounts how even now some old timers visit to reminisce

about

grand

dad,

here!

To

the

when this

good

they

day,

old

had

the

days

their bar

first

of

his

dates

retains

the

unassuming nature of a local tavern where you can today mostly find lively groups of pals out for an affordable evening of spirits and tasty bites.

After

the

passing

away

of

Eligio's

father

Damiao, in 2010, the bar was rented outside the

family.

But

in

2020,

the

life

changing

pandemic ,which largely figures in nearly every person's story today, hit home hard. With no job opportunities visible, Eli, as he is popularly known, formed a formidable trio consisting of his

mom

Philomena

Fernandes

and

sister,

Evelyn Fernandes and restarted Cajy Bar as a family again.

PAGE 23 |FOOD&HOSPITALITY

The charming balcao like seats in red stone,

What more does one need when the goal is to

the chairs made with crates, the carrom board

relax and have a chilled out time with friends

room, the garden tables..all vie for attention

in Goa.

and no matter where you finally plonk yourself

Eli admits it gets tough when it's just three

after giving an order of beer and the specials

people at the helm but they still prefer keeping

of the day, the service is assured with warm

a low profile, mostly preferring to cater quality

smiles

personal service to locals who are long time

and

genuine

hospitality.

An

attribute

that has trickled down over the decades, it is

regulars

what makes this family-run business a fierce

having heard or read about it.

favourite of both Goans and a floating hipster

He proudly recounts how sometimes when the

crowd who seek out offbeat eateries to spend

place is full, regular customers never hesitate

their time and money on.

to lend a helping hand at the bar or to wait at

And both are well spent on Cajys on any given

tables. That says much about the place and

evening!

the people who run it.

The

phenomenal

Philomena,

Eli's

here

on the bone, is a favourite of many. While the

found and fallen for this gem of a tavern on

Prawns

the

Tongue

Roast

and

Mello

always

Try

assured

Cajy's

Rosa

place

if

Resort

you

road,

of

so

here

The delicious Ard Mass, slow cooked pork ribs

too.

friendly

come

friends

are

pet

who

of the lip smacking menu here.

Garlic,

a

tourists

It

Butter

also

also

extraordinarily gifted chef-mom, is in charge

in

is

and

a

your

furry

good

time

haven't

Mainath

already

Bhatti,

Beef Croquettes are utterly droolworthy, some

Arpora, Goa. Some evenings, the place can

crowd

Lollipop,

get crowded so it's not a bad idea to call

Stews and Pork/Beef Vindaloo with Garlic Poi

ahead and book a table if you are a large

seem to hit the spot when a large and hungry

group.

pleasers

like

the

Chicken

group orders.

Goan styled beef cutlets are perfect on the side of your drinks. Which you can choose from a slew of whiskeys, gins and foreign and Indian beers

along

with

locally

brewed

new

the

increasingly

age

Goan

popular

Craft

beers.

Cocktails are not on the menu but if you were to walk up to the counter, the ever hospitable Eli will make you unique cocktails and drinks with the liquors and mixers in stock. During the Feni season, needless to say, the demand for this local heritage drink goes way up!

At Cajy Bar, open mic nights are often held while some evenings, sports enthusiasts gather to

watch

live

football

or

cricket.

Retro

and

commercial foot tapping music for the swaying crowd and friendly faces all around.

PAGE 24 |FOOD&HOSPITALITY

COVER STORY

COVER STORY

Mangoes & Goa have a deep connection and

THE MAN-GOA CONNECTION!

you

can

understand

this

connection

only when you live here. Before moving to Goa,

‘Dusehri’

mango

used

to

be

my

favourite and we used to wait eagerly for it to bless us with its presence somewhere in the month of June. But the past 5 years of living

in

Goa,

have

changed

my

preferences. Mankurda is most certainly my favourite now. But you know what’s the real connection with mangoes in Goa all about.

By Aditi Malhotra Stock Images

The connection comes from watching them grow,

picking

relishing backyard.

PAGE 26 |FOOD&HOSPITALITY

them

them,

plucking

straight

from

them,

and

your

own

All my life, we always bought mangoes from

For any Goan, Mankurad means "Mango." But

the

when

shopkeepers,

idea

of

having

and

a

markets

mango

and

tree

or

ate,

the

watching

I

came

to

Goa,

I

was

completely

unaware of the name.

mangoes grow was nowhere near. For us, it

That’s when I learnt that the state of Goa is

was

home to almost a hundred other varieties of

a

grew

general

the

perception

mangoes

and

that

then

the

sold

farmers them

in

mangoes, some of which are unique to Goa.

markets, from where we then bought them. But

And as I started living here, I fell in love with

ever

not just the mangos it produces but the whole

since

we

moved

to

Goa,

mangoes

became a story, emotion, and connection. We

culture that surrounds it.

were

mango

But did you know, prior to the arrival of the

trees. The fun of hearing mangoes fall at night

Portuguese, mangoes were not very popular in

and instantly running outdoors to pick them up

Goa, despite being grown throughout India for

before the ants attacked or sometimes holding

nearly

long sticks to make them fall on the ground is

discovery of the sea route to India in 1498 and

unmatched. From making mango pickles and

Afonso

aam panna with raw mangoes to the creamy

conquest

milkshakes

center of Portuguese colonial activities in the

whole

blessed

with

with

houses

the

experience

that

sweeter of

had

varieties,

relishing

the

mangos

4000

de

years?

With

Vasco

Albuquerque's

of

Goa

in

1519,

Da

Gama's

invasion Goa

and

became

a

Orient.

changed for me after moving to Goa.

PAGE 27 |FOOD&HOSPITALITY

In

Goa,

mango

saplings

were

imported

and

planted at a profit due to the high demand for mangoes in Europe. Apparently, Goa had the right climate and soil conditions to cultivate mango trees. And thus began the love affair between Goans and mangoes.

Indian

Council

of

Agricultural

Research-

Central Coastal Agricultural Research Institue is apparently working on the idea of making the Mankurad mangoes available all through the

year.

preserve

They the

are

fruit

looking without

at

techniques

to

compromising

its

taste and quality.

Coming back to Mankurad, its synonymous with the best mangos in Goa and it's often the first one to hit the market. It’s priced very high for the first few days and then slowly the price starts dropping. I was almost shocked to see it priced as high as 1000/- Rs for just about 6-7 pieces when it first came in the market, and now it has gone to Rs 200 for a dozen.

A mankurad is distinguished by its dotted skin and orange-red blush on the shoulders and a part of the cheek. When put close to the cut end of the fruit stalk, the aroma of mankurad mangoes is almost irresistible.

The mature fruits of the Malges or Malgueso mango ripen around the same time as those of the

Mankurad

and

are

mostly

used

for

preparing mango chutney or sweet pickles. It has a very distinct aroma and flavour too.

Alphonso

is

another

very

popular

variety

of

mangoes found in Goa. Around mid-April, the Xavier mango makes its presence felt in the market with its own shape, flavour, and colour. It is still relatively unknown in the market.

PAGE 28 2 |FOOD&HOSPITALITY

PAGE 29 |FOOD&HOSPITALITY

PAGE 30 |FOOD&HOSPITALITY

The Manga Hilario or Mangilar is arguably the best

mango

variety

of

Goa.

The

pulp

is

a

buttery yellow to ivory in colour, and the peel has a saffron-coloured cut edge. Although it’s one of the best varieties, not many people get to savour its deliciousness because it ripens during

the

monsoons

abundance

and

thus

when most

fruit of

flies

the

are

fruit

in

gets

infested.

There are many other lesser-known varieties of mangos too which include Fernandina, Colaco, Culas, Afonso and Monserrate.

Making hotels

most

of

and

the

Mango

restaurants

season,

introduce

some

special

mango based items on their menu. Desserts being the obvious choice, now menus also see the use of mango in appetizers, main course and

cocktails

as

well.

At

many

places

you

would find raw mango replacing raw papaya in

a

refreshing

season

based

salad.

Mango

Mojitos become the in thing and of course how can you not think of a mango cheesecake as dessert in the season time.

One

of

the Mall

recently

hosted

a

Mango

Festival where one could not just buy different varieties about

of

mangoes

them.

Grafting

were

Special also

but

also

sessions held.

A

learn on

more

Mango

mango

thali

amongst other mango related food items was also available for mango lovers to indulge in.

One could also buy saplings and enjoy some folklore while discovering the world of mangos.

PAGE 31 |FOOD&HOSPITALITY

I personally happened to enjoy Mango Mania

Thus the sweetness you get is totally as per the

at the Goa Baking Company at Marriott Goa

natural

sweetness

Resort & Spa, where their pastry chef Kalyan

Mango

ginger

Banerjee

Chef

Sensation with Pista Dacquise are the chef's

Dibyendu Roy went out of the way to bring

personal recommendations. For me, the mango

mango desserts on to the table.

freezer cake was simply out of this world.

A wide array of cakes, pastries, donuts, dessert

But when it comes to enjoying mango in its

jars, smoothies, milk shakes and much more is

original form, I am still hooked to the Mankurad

available as the GBC for you to devour. One

and keep trying some other varieties every now

of the best parts about the entire experience

and then. What about you, how many varieties

is

of mangoes in Goa have you tried, and which

that

along

none

of

with

the

the

Executive

desserts

or

cakes

have

additional sugar, they are purely made with the natural flavours and sugar present in the fruit.

PAGE 32 |FOOD&HOSPITALITY

of

the

chocolate

one is your favourite?

mangoes slice

and

used.

Citrus

INCREDIBLE KITCHEN

MANGO CHIFFON CAKE

2 servings

10 minutes

By Ekant Jain

Ekant Jain is a passionate baker who loves experimenting with recipes and creating magic in the kitchen. Here is the magician sharing a beautiful mango cake recipe that you can bake and carry along while travelling too.

Ingredients 1. Mangoes (Ripe Pulp) 150 gm (2 medium sized) 2. Sugar 120 gm (8tbsp) 3. Olive Oil (Extra Virgin) 110 gm (7tbsp) 4. All Purpose Flour 140 gm (9.5tbsp) 5. Eggs 3 nos.

6. Cooking Cream (Fresh Cream) 35 ml (2tbsp) 7. Chilly powder (Optional) 3 gm (R pinch) 8. Baking powder 5 gm(1tbsp) 9. Vinegar 3 ml (3/4tbsp)

Method

1. Add olive oil and mix well + Add mango pulp 2. Mix the baking powder and chilly into the flour.

3. Now fold the flour into the yolks and sugar mixture, add the cream and homogenize.

4. Now beat the egg whites with a whisk or with a hand blender using the whisk attachment until starts forming soft peaks. Now add the Vinegar and whisk at high speed unt8il the meringue gets stiff. The Vinegar will help to stabilize the meringue.

5. Now add the meringue a little at a time into the egg yolk mixture, folding it from all sides and cutting from the center, (use a spatula).

Gradually fold in the entire meringue.

1. Remove pulp of mangoes from seed and finely chop it. Set aside some mango cut into cubes for garnish.

2. Separate the yolks and whites of eggs. Keep 5them in separate bowls.

3. Add sugar to the egg yolks. Mix well with a whisk until the sugar is dissolved.

PAGE 34 |FOOD&HOSPITALITY

6. Now pour the mixture into a baking dish which is lined with greaseproof paper.

7. Bake at 170 degree Celsius for 15-20 minutes, or until a knife pierced in the center comes out clean.

8. Let it cool. Demould, can be sliced and served garnished with sliced pulp mangoes or can be packed in a foil bag for travelling purposes.

INCREDIBLE KITCHEN

GOENCHO PATRAO

1 servings

10 minutes

By Taj Holiday Village

It is said that spice enhances the taste of mango. Taking inspiration from the Portuguese spice trade, the below cocktail was created using the pulpy ‘Mankurad' variety by Taj Holiday Village Resort & Spa. It's simple to make and easy to relish. So this season, give your home parties the taste of this amazing cocktail.

Ingredients 60 ml vodka 10 ml simple syrup

Method 1. Slit the green chili and leave it in the cocktail shaker

45 ml fresh mango juice/pulp

2. Add vodka

1 green chilli

3. Add fresh mango juice/pulp and simple syrup 4. Add ice and shake well 5. Double strain the drink in a cocktail glass and garnish with a raw mango slice

PAGE 35 |FOOD&HOSPITALITY

GOAN FOODIE

THE GOAN KITCHEN BRINGING BACK GRANDMA’S COOKING

By Jade Dsa Images by: The Goan Kitchen and Jade Dsa

Few people are lucky enough to have Goan family and friends living in the state, who would invite them over for a traditional home cooked meal.

PAGE 36 |FOOD&HOSPITALITY

Goans are passionate about their cuisine, their

The

ingredients

among Goans living in different parts of the

and

their

age

old

methods

of

masalas

and

food. The grinding of dry roasted spices on the

make for great gifts, too! If you’re lucky, you’ll

rogdo, (a strong, round, semi-circular mortar

also find Choris sausages that are unlike those

and

the

you’d pick up off a supermarket shelf – and

kundlem/cudnem, (a traditional pot made of

since my family has tried it, every choris dish

clay), grating coconuts on the adavo – all of

we’ve had since then end with the statement,

this

“It’s

and

so

much

of

more

curries

make

in

Goan

cuisine

distinct and droolworthy!

Perhaps

that's

why

good,

but

not

Not

as

to

popular

country

cooking

abroad.

are

cooking, all of which reflect in the taste of the

pestle),

and

marinades

mention,

good

as

The

they

Goan

Kitchen’s choris!”

restaurants

and

hotels

That’s

not

all!

in

comprising

of

different starters/snacks, mains and desserts –

that

a

shortcut the-shelf

recipes, spices,

grandmothers.

pre-made our

curries

cuisine

–

an

With

and

off-

invaluable

total

of

about

Prawn

Rissois,

Vegetable

and lost.

Croquettes,

local

been

business,

putting

authenticity cooking.

The

things of

right

taste

Located

in

Goan by

and

Kitchen

re-creating styles

Loutolim,

20-24

items

that

change

every day. On one day, tuck in to starters like

part of our heritage – is marred, quick-fixed

One

selection

outlet

truly replicating the taste of real Goan food – our

daily

Kitchen

Margao

by

a

Goan

(even the popular ones) don't come close to

cooked

has

The

Egg

Chops,

Pasteis, Chutney

Cones,

and

Fish on

Cutlets

another,

Sandwiches,

Forminhas

and

Rolls,

has

Fish

the

Alongside, are mains – Goan Pulao, Ukde Rice,

of

Goan

Recheado

The

Goan

Feijão Curry…

Fingers,

unending

are handed down through the generations. The

Cajuzinhos, Tender Coconut Pudding, Dry Fruit

kitchen is run by an army of local women from

Custard,

the village – who peel, chop, grind, saute, fry,

Bebinca and Rum Balls. On Saturdays, you’ll

pack – like clockwork. At The Goan Kitchen, old

find

recipes,

Portuguese

detail,

quality,

and

attention

commercialization

to

of

their

Chocolate

Dedos

de

without

Chicken,

and Crescy Baptista, who honour recipes that

list

meal

Pepper

What’s

process,

Goan

Empadinhas.

Kitchen is run by two locals – Oliver Fernandes

consistency,

a

Lady

and

Pan

Fish

desserts

Salami,

Dama,

origin

dessert?

that

a

was

include

Serra

yummy

Dura,

dessert

once

The

of

popularly

come

found at Catholic weddings but is a rare find

together to preserve Goa’s culinary heritage in

today. Dedos de Dama is also called Maiden's

an attempt to take real Goan cooking to India

Fingers. Roasted and ground cashew nuts and

and the world.

coconut is shaped into fingers and dipped in

The Goan Kitchen has many offerings – and

caramel.

personally, I find it hard to choose a favourite!

marzipan-like.

At the outlet in Margao, you’ll find rows upon

Take your pick and head upstairs to The Goan

rows of pickles, masalas and marinades. From

Kitchen’s

pickles ranging from carrot to brinjal, chicken

parcel some up to enjoy with your family at

to karela, bombil to tendli, to prawn balchao,

home.

mackeral para, pork molho and more – you can

While the daily menu is one small part of what

take your pick from a tantalizing array.

The Goan Kitchen offers, this evolving local

It

is

sticky,

seating

area

crunchy

to

dine

and

tastes

in-store,

or

PAGE 37 |FOOD&HOSPITALITY

business

takes

orders

for

small

parties

and

celebrations too. Request for their pre-order menu

that

Catholic menu

has

and

also

an

elaborate

Hindu

mix

cuisines.

contains

an

of

The

Goan

expansive

‘Almost

Forgotten’

section that has more than the done-to-death Goan

dishes

you

find

on

menus

across

the

state.

Come Easter or Christmas, the brand offers special ‘Meal for 4’ comprising of a feast-like selection

of

dishes

that

can

be

pre-booked

and are delivered across Goa. This concept has

been

abroad, ageing

widely

who

appreciated

wish

parents

to

send

or

by

their

Goans families,

relatives/friends

a

meaningful surprise during the festival.

I’ve saved the best for last! The Goan Kitchen’s Tasting Menu is a homely, intimate experience with

immense

exclusive

attention

experience

to

detail.

comprising

of

Book a

an

lavish

spread of Goan food and enjoy it under the shade of a mango tree in the garden outside business’

commercial

kitchen

in

Loutolim.

Bookings are available for groups ranging from 2-8 and cost between Rs 2500 to Rs. 3000, for an experience that can last for between 2.5-3 hours. Watch the grinding of spices, try your hand at grating coconut, drink water poured from

a

gurgulet,

and

enjoy

a

sumptuous

curated meal that will have you bursting at the seams.

PAGE 38 |FOOD&HOSPITALITY

STARTUP NOOK

By Laila Fathima Images By Colonel’s Bistro

A COLONEL THAT IS ANYTHING BUT FAST FOOD!

A recipe has no soul if it is not made with love, passion and a desire to bring a smile on someone’s face!

This lovely sentiment echoes the passion and dedication

of

mother

daughter

Nisha

Narayan and Navya Singh of Colonel’s Bistro, a cloud kitchen that started with baked goods and

has

now

expanded

to

meals

made

for

those with a craving for home-cooked food in Goa.

This

especially

customer in

the

base

past

has

two

grown

years

rapidly

with

the

burgeoning influx of people from other states looking to call Goa home.

PAGE 40 |FOOD&HOSPITALITY

duo,

This lovely sentiment echoes the passion and dedication

of

mother

daughter

duo,

Nisha

Narayan and Navya Singh of Colonel’s Bistro, a cloud kitchen that started with baked goods and

has

now

expanded

to

meals

made

for

those with a craving for home-cooked food in Goa.

This

customer

especially

in

the

base

past

has

two

grown

years

rapidly

with

the

burgeoning influx of people from other states looking to call Goa home.

Ventures like Colonel’s Bistro often come to the rescue for these settlers who crave healthy home-made food. Many of their customers are those

coming

from

North

India

so

it's

not

unusual to see that region's influence in the menu

with

Chawal,

some

Dal

reminiscent Though

mouth

Makhani

of

other

the

watering

or

Rajma

robust

regional

north

Chole that

is

flavours.

specialities

are

also

available like the Gatte ki Sabji Chawal on the menu currently, the duo will slowly be adding more dishes to their menu based on customer's needs as well.

Talking about the idea to start Colonel’s Bistro, Nisha says “ This venture was started because we fell in love with so many different flavours from

all

over

the

country

and

started

incorporating that in our own kitchen at home.

After

moving

people,

Goa

especially

family, now

to

missed

many

families

those

found living

home-made

people

too

we

but

have

they

food. moved

too

that

many

away

from

Of

course

here

prefer

with

ordering

hygienically prepared wholesome food a few times a week.”

Her next words also revealed the reason for the name of the venture!

“Thanks to having an actual Colonel in our family,

we

cuisines

have

into

our

been

able

kitchens

to

and

get

different

deliver

what

people crave for.”

PAGE 41 |FOOD&HOSPITALITY

As a family that travelled to all parts of the

Colonel’s Bistro believes that every new order

country,

them

adds a new member to their foodie family and

immensely in the decision of opening a cloud

they will always first be dedicated to serving

kitchen. Having a passionate home baker and

delicious food to people that can remind them

home chef at the helm, ‘creating’ with love and

of home. As Nisha puts it, “One of the greatest

happiness instead of ‘just cooking’ is the knack

gifts one can give to anyone is to cook for

that

them and we at Colonel’s Bistro do the best

this

has

culinary

added

exposure

that

magical

helped

ingredient

of

taste in their offerings.

Baked

goods

are

we can”.

Nisha's

forte

and

her

Operating

out

of

Porvorim,

they

are

just

a

customers love her delicious tea cakes, cookies

call/text away to take orders on +91 95299

and

73934/ +919593823999. Orders to be placed a

some

Blueberry

exotic

and

fusion

Gulab

desserts

Jamun

like

the

cheesecake,

a

day ahead can be picked up while delivery

taste of which feels heavenly. The menu also

can be done in and around North Goa . Follow

has some of Nisha’s famous healthy guilt free

them on instagram @colonelsbistrogoa.

desserts that have takers from as far as South Goa,

though

delivering

there

has

been

a

problem that her delivery system is looking to tackle soon. “

My

Vegan

combination customers

Oatmeal of

Cookies

health

swear

by

and

them.

I

are

taste even

a

rare

and

my

substitute

sugar with jaggery or dates and the results are incredibly free!”,

tasty

she

and

you

suggests

can

with

an

eat

them

guilt

understanding

smile.

Nisha,

an

entrepreneur

educationist and

Navya

turned who

is

food also

a

journalist believe that food is not just about preparing kitchen

meals

and

in

sending

the

four

it

away

walls but

of

their

delivering

their offerings with environment friendly and conscious choices.

Navya, Nisha’s daughter says, “Our ingredients are mostly home sourced, put into some old, classic recipes and packed in containers that do not harm the environment in any way. We also encourage our customers to do their bit and reduce their impact on the planet.”

PAGE 42 |FOOD&HOSPITALITY

COCKTAILS AND CUISINE WITH ADITI

SOME UNUSUAL MANGO COMBINATIONS TO TRY!

By Aditi Malhotra Stock Images

It’s the mango season and while we all love

It's called the ‘King’ of all fruits for a reason.

mango in its natural form the best, it's hard to

Mango pickles, cakes, desserts, chutneys, aam

ignore

panna

that

some

amazing

dishes

are

made

and

even

some

cocktails

are

now

a

using mangoes and some have their flavours

common way to use mangoes and we have

elevated with the addition of mangoes. With

willingly accepted these dishes and flavours.

the beautiful orange-gold colour, the creamy

But

texture and a pulp full of juice that oozes out

mangoes

in every bite, mangoes are hard to resist.

and we did and sharing it with you all as well

there

are that

to give it a try.

PAGE 44 |FOOD&HOSPITALITY

some one

unique

won’t

pairings

usually

think

with about

Sesame Seeds & Mango

well with the mangoes. Mangos may not be

one of the key ingredients that enhances the flavour so much. To try, all you need to do is sprinkle a little cumin onto a mango slice and voila, it's all there. The tropical sweetness of mango gets amazingly balanced with the smoky flavours of cumin and that tinge is unmatched.

Cucumber & Mango

the first thing that spring to mind when you

There can’t be a better summer combination

think of pine forests, but they, too, have this

than that of mangoes and cucumbers. A quick

compound, which makes them a great match.

salsa

Try tasting the piney notes on your next mango.

complement your grilled meats and BBQs well.

Ham & Mango

The cool and slightly bitter tasting property of

Oh, you have to try this one to believe, this

cucumber

sweet and salty combination is simply out of

sweetness

this world. When two flavours juxtapose, it can

create a riot of flavours.

taste a little boring and one-dimensional, but

Cardamom & Mango

at the end of each bite, you get to taste the

Another

salty, meaty flavour of cured meat, which adds

together just lit up so well. The gingery nutmug

a

entire

based notes of cardamom add so much to the

experience. Simply just put the two together

floral and sweet notes of mangoes. Its one of

on a plate and give them a try or make an easy

the weirdest combinations you may have heard

salad using both.

of, but it works.

Cumin & Mango

So, which of these combinations are you trying

You may have noticed the use of cumin when

first?

Ever wondered why the popular Thai dessert Khao Niao Mamuang pairs sticky coconut rice pudding with fresh mango slices and is topped with a generous sprinkle of sesame seeds?

Due to the presence of terpenes in sesame, it has a strong pine-like flavour profile that pairs

little

contrast

and

elevates

your

with

mango

gets of

from

and

cucumber

perfectly mangoes

the

can

matched and

spice

with

together

land,

really

these

the they

two

making mango chutneys, but did you know its

PAGE 45 |FOOD&HOSPITALITY

GM SPEAKS

ANMOL AHLUWALIA

PAGE 46 |FOOD&HOSPITALITY

GM SPEAKS

A JOURNEY FROM EXECUTIVE HOUSEKEEPER TO CLUSTER GENERAL MANAGER Anmol Ahluwalia, a cluster General Manager at Taj Holiday Village Resort & Spa and Taj Fort Aguada Resort & Spa, is a Hotel Management Graduate from the Institute of Hotel Management, Mumbai

and

holds

an

Advanced

Diploma

in

Hotel

Management

from

The

Oberoi

Centre

of

Learning & Development. He had been associated with the IHCL since 2005 when he joined Taj Fort Aguada Resort & Spa, Goa as the Executive Housekeeper and climbed up to the position of Cluster General Manager. Before joining the Taj Holiday Village as General Manager, he was holing a position of General Manager at Taj Wellington Mews, Mumbai.

By Rajesh Ghadge Images by IHCL

Please tell us about your background and journey to begin with I started out in hospitality by studying at IHM

How and why did you enter the Hospitality Industry? What has been an inspiration and Role model?

Mumbai. As part of campus placements, I went

The hospitality industry was always on the anvil

onto study at the Oberoi management school,

when I first started researching on the subject

OCLD with a specialty in housekeeping. I was

areas

given the opportunity to work in picturesque

delve into multiple things including fashion and

locations as part of my tenure with the Oberoi

interior designing. Hospitality was the industry

group, including Amarvilas Agra, Cecil Hotel,

that

Shimla

Trident,

interests, giving me a sense of semblance in

Gurgaon. The next phase of my career, and so

terms of what I really wanted to do. It gave me

far the most interesting and fulfilling part of

opportunities

my life, started when I joined the Indian Hotels

create,

Companies

executive

make a meaningful contribution to the lives of

housekeeper in Taj Fort Aguada – the same

people I get to interact with. Pinpointing one

hotel I now overlook as part of the cluster in

particular role model may be tough, as every

North Goa. This was in 2005, and I have not

individual I have met has been an inspiration in

looked back since.

their own way.

and

the

then

Limited

newly

as

opened

an

that

piqued

amalgamated

that

nurture,

my

as

interest.

a

wanted

mélange

enabled

lead

I

and

me

most

of

to

all

to

my

design,

importantly,

PAGE 47 |FOOD&HOSPITALITY

In the industry, one comes across people from

There might be some days which are darker

all genres and walks of life. While I may have

than others – but where is the fun without a

inspirations

as

challenge or any opposition? Every day, when

outside of it, including leaders in the global

we have moments of stress, we also have the

realm, I believe it is daily acts of kindness and

chance

inspiration

conversations and moments of joy.

both

that

within

leave

the

an

IHCL

as

indelible

well

mark

on

one’s mind, which becomes a constant source of reference in your life.

How was your beginning and what challenges (if any) do you expect to face down the line?

to

convert

those

into

meaningful

I am sure you have seen the hospitality industry across the country, what is your opinion about Goa’s Hospitality Industry?

I think Goa’s hospitality industry sits at the cusp of

change

and

is

amidst

international

I had a great beginning, given that it was the

competition as a holiday destination. Since my

time

it

first time here in 2005, Goa has evolved and

meant to be a ‘hotelier’ was coming into its

now plays host to globally recognized brands.

own. We had an opportunity to give the market

As a place, the state has an inculcated culture

a perfect combination of what is commonly

of

referred to as the ‘4 Ps’ – the product, price,

industry

showing

a

place and promotion. As a brand, we were

respect.

Nestled

in

able to leave a mark on the minds of each

industry has grown at a faster pace and is on

guest we were interacting with. There are of

the

course

almost

hospitality

was

challenges

in

booming,

every

and

what

profession

and

service

right

and

path.

become

with

strong these

This

is

strong

to

the

Goa

the

has

impact

of

perennial

looking at it as a hurdle. Something often said

profile

by our managing director, Mr Puneet Chatwal,

those visiting for destination weddings as well

very much resonates with me. He always told

as a large number of corporates for incentives

me to not be afraid of making mistakes in life,

and conferences. Goa has to offer something

because you will learn from them – but not to

for every type of traveler – whether it is an

make

exploration

mistake

twice.

We

must

ranging

of

from

of

tourism.

mutual

pillars,

reason

the

learning provided by the challenge instead of

business

of

of

in

seasonality

same

terms

sense

the

immune

those

sphere of life. It is important to focus on the

the

in

kindness,

a

very

families

tropical

We

receive

wide

market

on

flora

holiday,

and

to

fauna,

welcome every challenge, not shy back from

through river ways and sacred groves, or to

taking

discover

chances

and

mold

them

into

opportunities, to spread our wings and fly.

susegaad

How do your handle daily stress and challenges?

Stress has become a normal part of our lives.

When in a crisis, I try to focus on the bigger picture in order to be a solution seeker. If we keep

faith

however

in

our

unusual,

ability

to

give

to and

find

solutions,

reach

out

to

touch the core of the person sitting across us, we will eventually be happy.

PAGE 48 |FOOD&HOSPITALITY

the

state

energizing reasons

culture

and

make

or

and

simply

a

cuisine trip

rejuvenation.

Goa

the

prime

of

the

focused

All

of

on

these

destination

in

India today.

The Taj is a big property and you are managing it very well what according to you are the advantages or disadvantages of it?

Taj, North Goa as a cluster, comprising of 2

Coming to Taj Holiday Village, the resort has

large resorts – Taj Holiday Village and Taj Fort

been

Aguada,

trails

returning as families over many generations to

villas, makes for one of the largest and most

recreate and fondly reminisce memories. With

profitable

clusters

we

the latter having recently celebrated 40 years

state

also

the

along

but

advantage

of

with

in

ama

have

stays

not

country.

The

the

biggest

former

close

to

guests

touching

50,

we

the many people who have visited. The warmth

able

is

the

for

aspect

are

this

and

home

of legacy, touching the minds and hearts of

We

as

in

from

scope to give back and make more of every prism.

such

only

away

realize both hotels are leaving behind decades

the

cluster

and

home

the

of

a

7

a

to

work

closely with an interconnected team and make

of

a meaningful difference in their lives. We are

service

able

customers

itself. What I strongly believe in and reaffirm to

and guests in an environment of comfort and

all our associates is that if we simply satisfy

luxury. It also presents as an opportunity to

and

work with the community and the ecosystem

guests, but if we go above and beyond they

you become a part of, given the magnitude

are sure to return as family. In addition, given

both the hotel and organization. Given that Taj

the close proximity and complimentary shuttle

Fort Aguada was the first luxury and therefore

service between both hotels, our guests can

a

enjoy and avail a bouquet of offerings across

offer

unique

heritage

many

experiences

property

activities

in

which

Goa,

to

we

positively

undertake

impacts

the

quality of many lives. With the mighty influence of

our

cluster

system

of

we

have

weaved

employment,

together

a

employability,

Tajness at

At

Taj

our

partners,

hotels

unique

our

Fort

venues.

is

displayed

is

a

visitors,

they

will

during

factor

leave

in

as

Tell us about your banquet facility and how it is positioned?

our

it

generosity

the two properties.

Ballroom,

whether

both

pamper

dependability and trust which extends to all stakeholders,

and

Aguada

in

we

addition

Fishtail,

to

have our

Bayview

the

Aguada

many

outdoor

Point

and

Sunset

vendors or individuals we come across on the

Point are our large open air spaces offering

daily.

picturesque views, making them ideal to host

Can you tell us the USP of your property?

banqueting

We

have

a

unique

proposition

with

an

social

events,

whether

celebrations

or

it

is

meetings

personal and

&

large

interesting mix of properties, each having an

scale corporate events. In Taj Holiday Village,

identity of its own. As I mentioned, Taj Fort

we

Aguada was the first to the Goan market in

meeting

the 5 star, luxury space. It was the hotel that

‘Debate’,

brought tourism to the state, and opened its

ideal

doors on Christmas Eve 1974, going on to host

ceremonies. Each banquet space has its own

the

character and beauty, so to speak.

Commonwealth

Heads

of

Government

have

Timeless

within

without

fortress,

ramparts

of

overlooking

a

historic

the

Portugese

Arabian

Sea

alongside a pristine beach – factors adding to a truly inimitable terrain.

well

spaces in

for

Meeting in 1983. It is also the only property the

2

our

referred

addition nuptials

events,

propositioned,

are

bespoke

to and

of

to the

as

‘Drama’

‘Sunset

traditional

course,

culinary

intimate and

Deck’

–

Indian

incomplete

curations

and

warm hospitality.

Finally, tell us about your future plans, are you planning to carry on with your career in Goa? PAGE 49 |FOOD&HOSPITALITY

Well,

I

can

the

set under the 300 year old Banyan Tree from

future entails for these two hotels. We have

which it gets its name. Chef Lily has just joined

tied up with Papermoon, a renowned Italian

our

brand

dining

midst of developing an exciting new offering

restaurant with them at Taj Fort Aguada. We

with her. In the space of culinary sojourn, we

have a few things in the making at Taj Holiday

are also going to have House of Nomad and 7

Village. To begin with we are re-introducing

Rivers brew pub as part of our portfolio soon.

our Goan-Portugese restaurant, Beach House

There

Voyager’s Trails, which takes inspiration from

upcoming

the

–

forward to bringing about change and adding

his

an extra bit of pizazz to our hotels, so each

trail of Lisbon to Calicut and of course Goa,

visiting guest finds a luxurious yet safe and

brought

happy space. In terms of the ama stays and

and

begin

are

legendary

building

on

soon

telling

to

traveler

nuances

together

ingredients.

with

We

Vasco

from

with are

open

a

the

what

fine

de

cuisines

also

authentic Thai restaurant,

you

Gama along

freshest reinventing

local our

team

trails,

is

from

much

we

Thailand

excitement

plans.

are

and

As

for

extremely

we

are

around

me,

I

lucky

all

am

to

in

the

these

looking

have

7

beautiful bungalows, each with a story of its own.

CHEF SPEAKS

CHEF JOEL MURZELLO

Chef Joel Murzello is a Brand Chef Fisherman’s Wharf, Goa

BRAND CHEF FISHERMAN’S WHARF AND THE RED GINGER! A

well-rounded

background

and

professional 12

years

of

with

an

operations

exceptional and

people

resources experience in culinary management, leadership,

By Aditi Malhotra Images by: Chef Joel PAGE 52 |FOOD&HOSPITALITY

and

innovation,

Chef

Joel

Murzello

currently

heads

the

Fisherman’s Wharf chain of restaurants as a Brand Chef. But let us get to know the man behind the chef a little more.

Tell us something about your journey?

What’s the dish you enjoy cooking the most?

In my previous assignments, I have worked with

The dish I enjoy cooking the most is Pasta. I

IHG,

have

JUMEIRAH

GROUPS

and

RESORTS,

am

INTERNATIONAL

STARWOOD

currently

RESORTS

with

LTD

as

AVERNIA the

Brand

Chef for The Fisherman's Wharf and The Red

learnt

the

nuances

of

cooking

from

Italians and I can literally dish up 10 types of pasta using the same sauce. It is definitely a dish I love cooking.

memorable dining experience and service to

When it comes to eating, as a person what is your comfort food?

our guests.

My

Ginger,

where

our

mission

is

to

provide

a

When did you think that you wanted to become a chef?

comfort

food

is

noodles.

I

quite

enjoy

making noodles in the middle of the night and love to play with the flavours.

my mom and grandmother at home. I enjoyed

What is your biggest strength and your weakness when you are leading a team?

experimenting

My

As a child, I was always fond of cooking with

with

new

as

well

as

local

biggest

strength

is

my

passion,

and

my

dishes. So, the chef calling was there in my

weakness is also my passion. When I enter the

childhood. Also, five of my cousins are chefs-

kitchen

so

I

Sometimes things don’t go as planned or a

expressed my interest in becoming a chef at

customer is not fully satisfied, so at that point

an early age, my parents first wanted me to

in time, I feel that my passion and my desire for

finish my studies and then think about it. After

perfection is both my strength and weakness.

my 12th grade, I joined Rizvi College for my

Sometimes it's important to remind oneself to

Hotel

be imperfect and let go.

it

was

in

my

blood

Management.

and

family.

Naturally,

the

When

first

year

I

go

all-in

with

100%

dedication.

for cooking and things started falling into the

How did you keep the momentum going with your team during the low phase due to COVID-19?

right place.

Things weren’t easy especially when we shut

What is your personal favourite cuisine?

down the restaurant during the first lockdown.

was a bit difficult in the industry but by the second year, I started developing more passion

Right

now

my

personal

favourite

cuisine

is

It

was

difficult

cuisine

all kept in touch with each other, providing the

because even if one follows the same recipe/

much-needed mental support and holding on

masala

dish

to hope. When things got better, we opened

prepared in a different kitchen. The Cafreal

up but yet again, taking things one step at a

you

completely

time to revive the business. Unfortunately, we

different from the other. I love this experience

had to face the second lockdown in no time. It

of getting something new on my plate each

was a setback for sure, but we all waited it

time.

out, excited to start again and give our 100%.

extremely

eat

delicate

it

at

will

one

vary

and

versatile

from

place

find

will

the

be

it

same

we

well

getting into or how long it would last. But we

I

what

as

an

fonder.

idea

team

for

grow

no

the

because

cuisine

had

guide

Goan cuisine. Living in Goa has made my love the

we

to

were

PAGE 53 |FOOD&HOSPITALITY

given the situation, such decisions had to be

Where Do You See Yourself 5 Years From Now?

made.

5 Years From Now I See Myself as a Better

We

did

have

to

However,

reduce

I

am

our

glad

staff

we

a

all

bit,

but

made

it

through these challenging times and now look

Person,

Growing

to

Different

Heights

and

forward to a better future.

Career-wise, Becoming a Better Cook Rather

Where were you born?

Than Becoming a Better Chef.

outskirts of Bombay ( I am basically an East

The Weirdest Thing You Have Put in Your Mouth?

Indian) and completed most of my education

The Weirdest Thing I Have Put in My Mouth Is a

in Virar itself.

Live Octopus

How was it for you to move to Goa?

5 Kitchen Tools You Can’t Do Without

I did not feel much of a difference between

5 Kitchen Tools I Can’t Do Without Would Be a

Virar and Goa, since Virar evades the hustle-

Basic Chef Knife, a Whisk, Measuring Spoons, a

bustle of the main city. It is a quaint place,

Weighing Scale and a Good Pan.

I was born and brought up in Virar, on the

where the pace of life is similar to Goa’s. I adjusted with ease.

PAGE 48 |FOOD&HOSPITALITY

FOOD & HEALTH

EATING MANGOS FOR HEALTH!

By Sunil Malhotra Stock Images Mango, a native to India, was first cultivated

Mangoes are probably amongst the sweetest

around 20-30 million years ago in Northeast

fruits you come across, but here are some of

India,

the benefits of mangos that you would surely

Bangladesh

and

Burma

now

called

Myanmar. Widely known as the King of Fruits it

find amusing.

is not just a delicious tropical fruit but healthy

Improves your immune system as it is highly

too!!

enriched with vitamin C and anti-oxidant

Mangoes

can

be

consumed

in

many

ways, apart from eating them in their natural

content.

state, mangoes are extensively used in making

We get almost 10% off or a daily dose of

pickles,

vitamin

chutneys,

smoothies,

milk

shakes,

A

from

a

single-cup

serving

cakes, desserts etc. If you consume mangoes

mango.

without adding more sugar to it, the natural

support a healthy immune system.

sugar of the fruit hardly causes any harm.

PAGE 56 |FOOD&HOSPITALITY

Vitamin

A

is

another

to

of

help

PAGE 57 |FOOD&HOSPITALITY

Mango alone can provide you with nearly

Since it contains plenty of water and fibre

75% of your daily requirement of vitamin C

it has been known to help with digestive

which helps produce more white cells that

issues like diarrhoea and constipation.

fight diseases.

It is full of nutrients that help support your

It also has a liberal amount of several B

eye health.

vitamins that work towards improving and

Anti-oxidants like zeaxanthin and listen are

defending

the

your

skin.

It

has

immunity

booster nutrients too.

Mango

contains

magnesium,

resulting

key

ingredients

concentrated

in

the

retina of your eyes that converts light into potassium in

a

healthy

and blood

signals for your brain to ultimately interpret what you are seeing.

flow, thereby supporting a healthy heart.

Continuing research in this direction is one

All in all a delicious fruit with multiple health

to substantiate the claims.

benefits

As mango contains a group of digestive

mangos guilt-free.

enzymes called amylase it works well for your digestive health too.

PAGE 58 |FOOD&HOSPITALITY

for

you.

So

go

on

and

indulge

in

PAGE 51 |FOOD&HOSPITALITY

FOOD & HEALTH

WHY SHOULD YOU DRINK GREEN TEA?

By Sunil Malhotra Stock Images

Over the years Green Tea has become extremely popular. More and more people have added Green Tea to their daily routine. While it started as a simple green tea which needed an acquired taste, today we see supermarkets stocked with many varieties and flavours to suit your taste buds.

PAGE 60 |FOOD&HOSPITALITY

Everyone knows Green Tea is healthy but not

your brain too.

everyone

It is known for the formation of plaques that

benefits

knows are,

what

they

those

usually

actual

drink

health

Green

Tea

help

block

Alzheimer’s

disease.

It

helps

because it’s a trend, a fad or because their

stabilise blood sugar levels in people suffering

friends

from diabetes.

told

understand

them in

to.

detail

But

why

here,

actually

let

us

drinking

green tea can be beneficial for you.

As

per

many

studies

Green

Tea

Catechin

has

been

and

Green

cholesterol

Green

Tea

helps

lower

protects from damage caused by a high-fat diet.

lower

in

blood cholesterol and blood pressure and also

instrumental in the improvement of blood flow helps

found

levels.

It

is

Tea

is one

rich

in

bio-active

supposed to regulate high blood pressure, and

compounds,

help prevent a range of heart-related issues

have

and congestive heart failure. It is usually said

inflammation and helping fight cancer.

certain

being

healthy

health

polyphenols

benefits

like

that

do

reducing

that what is good for your heart is good for

PAGE 61 |FOOD&HOSPITALITY

It

contains

antioxidant

Catechin and

is

L-theanine

present

in

Green

Tea

alongside

and some other health benefits too. It is the

combine well to improve your brain function.

single most important of the compounds that

The

provide

energy after having Green Tea as compared to

with

its

cell

natural

caffeine can have a synergistic effect, the two

Tea

prevent

a

damage

Green

helps

which

highly

effective

result

is

more

stable

and

productive

medicinal properties.

coffee.

It is found that it may improve brain function by

It

boosting

burning and increase the metabolic rate too.

active

it

and

keeping

ingredient,

you

caffeine,

alert.

is

a

The

key

well-known

is

found

to

increase

the

chances

of

fat

It is also supposed to be a stimulant for oral

stimulant. Though it has a lower percentage of

health.

caffeine than coffee it has been repeatedly

Overall drinking Green Tea regularly does have

shown by research that the caffeine present

a lot of possible health benefits. Do make it a

can

regular part of your life to help you feel better,

improve

elevating

your

the

functioning

mood,

of

alertness,

reaction time.

PAGE 62 |FOOD&HOSPITALITY

the

brain,

memory

and

and lower your risk of chronic diseases and a possible weight loss.

GOAN SPIRIT

MAKAZAI RUM A FRESH WAVE OF CHANGE IN INDIA’S RUM SEGMENT!

By Aditi Malhotra Images by Makazai

Over the

the

rum

past

few

business

years,

in

India

has seen an upward chart and there is a positive shift in

people

brands

trying

in

this

premium category.

Although whiskey accounts for 70% of market share in India,

things

are

changing segments rum. such

for and

Makazai brand

slowly other

especially

Rum

born

is out

one of

sheer passion and interest

by Kasturi Banerjee.

PAGE 64 |FOOD&HOSPITALITY

With an unwavering interest in wine and spirits

2020

Kasturi, let her undergo a bartending course in

rums,’Maka Zai Gold & White’ which are 100%

the year 2019 to gain a better understanding

sourced locally.

of the fine art of mixology. Kasturi Banerjee at

Nourished by the sweetened waters of Goa

this point in time went seriously into following

and indigenously blended in the Indian soil the

and understanding the history of the alcohol

Maka Zai Is truly a ‘Home Grown Indian Brand’

beverage industry in India and keenly soaked in

For the rum, she had two products in mind, a

the finer points.

white

This led her to experiment with various blends

were familiar with it, and gold because she

to

and

saw it as a way to give dark rum connoisseurs

enthusiastically took to further research as to

a sipping alternative. Moreover, it matched her

the market trends, and consumer preferences,

fascination with matured spirits and the art of

which in turn, led to her taking baby steps on

blending, an art she regarded as more difficult

her journey towards giving birth to a brand of

than,

her own.

saw little point in challenging Old Monk on his

The

gain

more

research

basic

analysis

knowledge

showed

the

changing

own

out

of

and

say,

turf.

gold

distillers'

Despite

rum.

White,

science.

the

In

winner when it comes to dark rum.

rum brand in the market. Once she made up

With

her mind, there was no looking back.

drinking

through

several

rigorous

certifications

training

in

the

and

went

industry

to

undeterred

experiences

homegrown

is

focus

she

global

an

she

rum

undisputed

on

finally

manufacturing

Indians

addition,

numerous

Monk

premium

since

drink and she felt a strong need for a premium

her

Old

two

brands

bagged

India,

producing

trend and growing likeness towards rum as a

She

in

a

Goa

elevating

set

and

up

this

blending

company by the name of Stilldistilling Spirits in

finally carve a niche for herself in this cutthroat industry.

PAGE 65 |FOOD&HOSPITALITY

The

Maka

Bartender’s

The brand logo very aptly is a Ridley’s Turtle,

Edition is made with sugarcane juice grown in

the little creature that takes a perilous journey

and around Maharashtra’s panchganga river.

of

The fermentation and distilling take place in

shores.

the region thereby imbibing the influences of

The Maka Zai philosophy aptly teaches us to

the red soil and giving it the floral, sweet, spicy

‘Drink Well’ and not take life as a continuous

and herbaceous aroma. This medium-bodied,

race but as a journey to work hard, achieve

vibrant, complex and crystal clear white rum

your goals and taste success.

lets

These

off

a

Zai

white

creamy

rum

and

or

the

elegant

aroma.

It

is

9000

km

two

but

always

premium

comes

brands

back

are

to

our

available

in

dedicated to the unsung talent and passion of

Goa, Maharashtra, Karnataka, Puducherry and

the bartenders who have a treasure trove of

Delhi.

stories to tell.

Maharashtra, Living Liquids and Craft Liquors.

The second variant, the gold rum, or the Tribute

After establishing this new brand and tasting

Edition, is locally blended on the Seashores of

success herself, Kasturi remains a humble soul,

Goa. Its elegant sweet and silky charm exudes

a

an aura of a sunny, late afternoon. The subtle

eager to meet new people and take in their

hints of, honey, caramel, dry dates, figs and

experiences.

very

It

is

also

outgoing

available

personality

on

2

who

apps

is

in

always

praline give this spirit a creamy mouthfeel with the accent of vanilla. First, in its category, this

She

is a superlative dessert rum.

process of work that even today in her spare

‘Maka Zai’ for the unversed means ‘I Want’ not

time, you would find her trying out new blends

in Japanese or Chinese but in our very own

and

Indian regional language of Konkani.

everyone to savour.

PAGE 66 |FOOD&HOSPITALITY

is

still

mixes

so

to

deeply

create

involved

a

new

in

the

liquid

whole

gem

for

IN REVIEW

NOTHING FISHY ABOUT FISHERMAN’S WHARF.. ONLY GOOD FOOD AND GOOD VIBES!

by Aditi Malhotra Images by Armaan Malhotra Located in the by lanes of Panjim City, you would come across one of the most popular restaurants of the current times, The Fisherman’s Wharf. It is nestled in a huge and spacious Portuguese house that is exemplary from the word go. The place has multiple seating options, both indoor and outdoor and the pathway boasts an open kitchen that is a delight to watch.

PAGE 68 |FOOD&HOSPITALITY

The hustle-bustle of chefs dishing out culinary delights and the aroma of food being cooked alone are enough to keep you intrigued. The way each room and wall is decorated with art and

artefacts

that

reflect

true

Goan-

Portuguese culture is hard to miss. You cannot help but admire them while you patiently wait for your food to be served.

As

we

seated

ourselves

in

one

of

the

air-

conditioned rooms, chef Joel personally came to

check

on

us

and

gave

some

recommendations on what dishes we should try from the menu. Although I have been a regular and some dishes are already a part of my favourites, it's always good to know from the

man

behind

the

brand

to

ask

for

his

suggestions.

Fisherman’s Wharf is especially known for its fresh sea-food preparations along with local Goan delicacies and offers a wide array of dishes from multiple cuisines as well.

For starters, we tried Fish Tikka, Butter Chicken Bao, Southern Fried Fish and Chilly Paneer.

Let me give you a word of caution, the Fish Tikka

and

Butter

Chicken

Bao

are

definitely

going to explode a burst of flavours in your mouth, so just be sure to take a small bite and let

them

tingle

your

Tikka

was

taste

buds

slowly

and

gradually.

The

Fish

perfectly

spiced

and

charred to perfection and makes for a perfect appetizer for a lazy afternoon or a chargedup evening. The Butter Chicken Bao is the most suitable example of dishes where fusion works beautifully.

One of the most sought-after preparations of Indian gravies meets a super soft Chinese bun and together they create a riot of flavours.

This is for sure a dish you must try, and trust me, you won’t forget it ever.

PAGE 69 |FOOD&HOSPITALITY

I mean I keep going to Fisherman’s for this again

and

again

and

again.

The

Southern

Fried Fish reminded me of cafés in the Fort area of Kochi that serve fresh catch and fry them in front of your eyes. The flavours were on point.

Coming to mains, Chef Joel who is a master of Italian and Goan culinary cuisines, dished out a creamy Chicken Penne Pasta in white sauce which was to die for and must be given a try.

Next

on

our

table

was

a

traditional

prawn

curry with rice and with Fisherman’s Wharf you can be assured of getting the authentic Goan curries to savour. It was to perfection, and I am sure you would enjoy it as much.

For me, continental food is something I can never get enough of, so I also tried Country Fried

Chicken.

Marinated

chicken

breast,

crumb fried and served with a side of fries and garlic

mayonnaise.

The

garlic

mayo

is

like

magic that elevates the taste to another level.

With a fully loaded bar that crafts out amazing cocktails and mocktails, you can never have a hard time finding your perfect match for the food

at

Fisherman’s

Wharf.

Most

days

they

have live music and sports screening too are a regular part of entertainment at Fisherman’s.

So if you are looking at spending some great time over good food and cocktails, Fisherman’s Wharf is your place to be.

Restaurant Details Phone Number: +918888493333 +917720089162

Cuisines:

Goan,

North

Indian,

Continental,

Chinese

Average cost Rs 1100/- for two people (approx.)

Address:

13/139,

Campal,

Tiswandi,

Goa. 403001.

Table booking recommended

PAGE 70 |FOOD&HOSPITALITY

Panaji,

IN REVIEW

FOOD ENGINE: A TREAT FOR BURGER LOVERS AT A POCKETFRIENDLY PRICE!

By Kevin Pinto Images by Kevin Pinto

The F&B industry has flourished over the last couple of years, not only in Goa but in India, as a whole. Along with this, the concept of “Food Trucks” is trending, with at least 2 to 3 food trucks seen serving delicious meals on every street.

PAGE 72 |FOOD&HOSPITALITY

Pocket Friendly Eats

Food

trucks

offering

and

local

business

eateries

opportunities

as to

such

are

“I was really fond of food since a very young

budding

age. Cooking has always been something that

entrepreneurs and food enthusiasts across the

I really wanted to do. This is a dream for me.”

state. Moreover, most of these food trucks in

Even with the pandemic that hit many small

Goa serve a variety of good quality food at a

businesses, including his, he was able to revive

pocket-friendly price for people who love to

his food truck purely due to the popularity of

hit the streets for a quick bite.

his burgers amidst returning customers.

Food

trucks

perspective where

in

of

many

Goa

how

are

people

see

street

the food,

If

you

are

heading

towards

Vagator

beach,

you will spot this fancy-looking food truck with

have

already

made

the

industry.

Food

people munching on appetizing burgers, fries,

Engine is one such food truck that is popular

and more. Providing solace on good and bad

among the locals of North Goa for serving the

days, Food Engine is definitely a heaven for

most

burger lovers, and why not. Served fresh & hot,

themselves

businesses

changing

a

delicious

name

local

in

burgers

&

more,

at

a

themed

graffiti

and

always

surrounded

by

pocket-friendly price.

these burgers are different from the regular

Joel Moniz, a local Goan who owns and runs

ones as Joel uses only the Goan Bread (Poi) to

this food truck, has always been passionate

make his burgers. You’d be spoilt for choice -

about

BBQ

street

food

and

hence

decided

to

Chicken,

Schezewan

Chicken,

Grilled

launch the Food Engine back in 2017, which is

Chicken Steak, Pot Roasted Beef, Beef Chilly,

popularly known for its delicious burgers. Joel

Glazed Beef, and the list of burgers go on and

says,

on.

PAGE 73 |FOOD&HOSPITALITY

They are generously stuffed with Chicken or Beef to the rim so that you take pleasure in every bite of that juicy patty or lip-smacking filling of Chicken or Beef. Ask for a cheese topping

and

burgers

&

enjoy

sauces

it

till

are

the

last

made

bite!

from

Their

scratch,

keeping it all absolutely fresh and hygienic.

Apart

from

Burgers,

they

also

serve

some

mouthwatering Grilled Chicken Steak, Chicken Wings,

and

Beef

Chilly.

To

accompany

your

burger, you can also try their choice of fries Fries with garlic mayo, peri-peri mayo, chicken &

cheese,

beef

&

cheese.

Now

that’s

something you’d not want to miss! They are open from 5:30 p.m. and run till 8:30 or 9:00 p.m on all days except Thursdays. However, a tip here; try to head over earlier before they run out of stock - it says a lot about how much demand the food at the Food Truck has!

What more? Food Engine serves some amazing off-the-menu stuff on weekends, which is why you should definitely drive down to Vagator on a Saturday-Sunday. The Food Truck is located on

the

Vagator-Anjuna

Supermarket

and

is

easily

road found

near on

AJ

Google

Maps. Either way, you could visit the Vagator, Ozran, and Anjuna beach in the vicinity and then head to the Food Engine to grab a bite or rather take a special trip only to try out what’s on their menu - it is going to be totally worth every penny!

PAGE 74 |FOOD&HOSPITALITY

IN REVIEW

CAPE GOA- THE PERFECT ROMANTIC GETAWAY!

By Jade Dsa Images - Jade Dsa

I visited the insanely beautiful Cape Goa in Cabo De Rama – a romantic resort that hugs the rocky hillside, overlooking the ocean. In the unlikely event that you haven’t heard of the Cape Goa, I can bet

you’d

have

definitely

spotted

their

iconic

gateway

on

Instagram

influencers make it a point to travel here just for that one epic photograph!

PAGE 76 |FOOD&HOSPITALITY

as

most

travellers

and

GETTING THERE Cape Goa is very close to the Cabo de Rama Fort,

and

more

about

popular

20

minutes

tourist

areas

away of

from

the

Agonda

and

Palolem. You should be able to get a taxi from anywhere in Goa (it may cost you an arm and a

leg),

or

be

vehicle

with

scarce

in

able

to

ease.

Goa,

drive

Since

and

up

in

public

more

so

your

own

transport

in

the

is

South,

driving up to the Cape by yourself would be your best bet. It is a beautiful drive, by the way!

Apart from the Cabo De Rama Fort, there isn’t anything to see in the vicinity. The resort is surrounded by bare, rocky hills and plains. This is why the property is best suited to serenity seekers, and less so for families in search of the next thing to do.

The

minute

you

approach

the

Cape,

you

instantly know that paradise is waiting on the other side. With the entrance framing the sky, sea and palms beyond, it’s literally like walking into a vacation! If only it was that easy to step into holiday-mode every time.

EVERYTHING YOU NEED TO KNOW The Cape Goa enjoys an absolutely incredible location,

guaranteeing

some

great

sunsets!

Offering dramatic views of the sea and palm trees cascading down the hillside, there’s not an inch of the property that won’t take your breath away! It is one of Goa’s most romantic hideaways and one of the best resorts in the south – perched on the hillside between sea and sky, with picture-postcard views in every direction.

Unlike

most

doesn’t

luxury

have

well

hotels

in

manicured

Goa,

this

lawns,

a

one huge

swimming pool, a posh reception and all the frills that come with a five-star property. But given

the

sumptuous

incomparable

rooms

panorama

of

boasting the

of

an

coastline,

combined with impeccable hospitality,

PAGE 77 |FOOD&HOSPITALITY

this magical property features on most bucket lists, captivating offbeat luxury travellers.

The property is divided into 2 sections, with two beautiful entrances – one leading to the restaurant and one to the resort. While there is a connecting route between the hotel and the restaurant from the middle, it is guarded at both ends by security guards – so only hotel guests are allowed on the hotel premises. The restaurant is open for all.

Something you should also know is that the Cape – both restaurant and hotel have several rocky steps that you will need to climb. And if you’re a hotel guest, expect to make several trips up and down to your room and to the restaurant for meals. So if you’re shaky on your feet or have week knees, you may want to park yourself in your fabulous room and order room service

THE ROOMS You’ll be torn between sitting on the deck and enjoying the view, or heading indoors to enjoy the plush comfort that Cape Goa rooms offer!

With a jacuzzi on the deck of every room, large wooden chairs, a table, and two beach-beds to lie on and gaze up at the stars at night – it’ll take you the entire duration of your stay to believe that this is real life!

Sliding glass doors lead you to your room that boasts of a California king bed, powerful airconditioning, TV, and tasteful wooden furniture –

a

dining

table,

a

work

desk

and

chair,

a

divan, wardrobe – a beautiful amalgamation of old-world charm, modern luxury and beachside calm.

But wait, if you thought that the deck or the room were the highlights of the stay, you ain’t seen nothing yet! The bathroom is where it’s at! Spacious, with a touch of wilderness, half the bathroom had a thatched roof while the other half was open to sky.

PAGE 78 |FOOD&HOSPITALITY

It had a tree growing through it, lots of plants,

–

both

inside

sticks,

and

rocks

out,

jutting

pebble-lined

patch

wall out

to

decor of

the

stand

which

is

walls,

and

restaurant is abuzz with activity. Given that it is

almost

always

full

to

Day

or

visiting

Cabo

you

do.

people

with

while

Rama

most

made

on

de

something

night,

capacity,

the

the

staff

shower! The side of the bathroom that is by

manage the restaurant with ease. Service is

the shower has glass windows from end to end

attentive and quick. I tried the Malai chicken

– and mustering the courage to shower by the

tikka and Blue Cheese Salad on the afternoon

window

that

can

take

a

few

minutes!

But

don’t

I

checked

in

to

hotel

the birds and squirrels in the trees and the the

Continental section of the menu during your

view of the horizon, will send a thrill down your

stay. Oh yes, and needless to say, breakfast at

spine,

The

forget

your

inhibitions

and

leave you feeling so refreshed!

That

evening,

followed

Goa

is

complimentary

the

with

your

stay. down,

If you’d ask me whether a stay here is worth

passed a few other villas, down to a sleepy

the price, and I’d say it’s definitely something

beach, occupied by a couple of friendly dogs

you need to experience once in a lifetime –

who accompany you as you walk in the surf. It

whether

is barely half a kilometer long, but what it lacks

anniversary,

in size, it makes up for in serenity!

treat to yourself. Keep in mind – this is not a

Relaxation is the name of the game at The

hotel you go to if you’re looking for adventure

Cape – sleep, eat, drink, soak in the jacuzzi,

and family entertainment. It’s a hotel for rest,

walk on the beach and relax – there’s nothing

relaxation,

more to do, which was great because that’s

time here was over in the blink of an eye, so it’s

exactly

nice

what

I

Cape

from

I’d

recommend

you

items

on.

worry, once you’re under the shower, watching

make

choosing

the

I

needed

the

steps

after

a

year

of

overworking myself. I headed back down to

to

on

a

milestone

honeymoon

spa

simply

or

treatments,

slow

down

birthday,

a

an

well-deserved

and

and

leisure.

relish

My

every

moment.

the beach early the next morning for about half

an

hour,

before

heading

back

and

grabbing a coffee in the jacuzzi!

AMENITIES The room closest to the ocean is the spa and the only regret I have is that I didn’t pamper myself

with

relaxing

what

massage

could with

a

have view!

been A

a

very

day’s

stay

was too short to enjoy a spa sesh. And given the choice between enjoying the sunset from the deck outside my room with a cup of tea, and a massage, I’d choose the former!

THE FOOD AND RESTAURANT ​Whether you’re staying at The Cape Goa or not, you can take in cerulean blue sea from the restaurant

PAGE 79 |FOOD&HOSPITALITY

TRAVEL TALES

TORDA LAKE

PORVORIM’S LITTLE SECRET!

By Aditi Malhotra Images by Aditi Malhotra

Do you find sunsets mesmerizing? And the sunsets that you witness around water bodies? Well, for me they are the most soothing ever. When we live in Goa, people from other cities always imagine us as chilling by the beach and catching those enchanting sunsets, there is no doubt that sunset by the beach is unmatched, but when you live in Goa, you know that there is a Goa beyond beaches that is as beautiful and serene.

PAGE 80 |FOOD&HOSPITALITY

In

fact,

often

I would usually walk there around 5 PM, upon

calmer, more peaceful and tranquil, something

reaching there, I would just switch myself off

that I personally enjoy. The best part, you don’t

from the world and quietly watch the sun go

have to go too far to look for such beautiful

by, the birds return to their home, butterflies

spots.

flutter around and spend almost an hour doing

For

this

me,

Goa

one

beyond

such

spot

beaches

is

is

Torda

Lake!

I

nothing.

And

I

feel

that

sometimes

doing

remember that almost 5 years ago, during one

nothing at all is so important for our mental

of my evening walks, I just stumbled upon this

health.

place. Whenever I used to walk, I walked with no particular agenda, or no route to follow, I just walked where the roads led me and ended up discovering beautiful roads and spots every single most

day.

But

special

Torda

thing

became

about

it

special.

was

the

The

water

body, I am a water baby. I find it the most calming and relaxing when I am around water.

To find something as beautiful and serene as Torda in my neighbourhood was simply a boon for me. There are two sides to the lake, one towards

the

Salvador

Do

Mundo

Panchayat

and the other is like a smaller creek around Paitona,

fondly

personally

known

prefer

this

as one

Paitona since

it’s

Arc.

I

even

calmer.

It became my regular spot for evening walks. It is exactly 2.5 km from my home, one way and these

5km

walks

were

not

just

physically

fulfilling but mentally refreshing too.

PAGE 81 |FOOD&HOSPITALITY

I

have

literally

witnessed

some

of

the

most

magical sunsets at this spot and for me, sitting here and watching the world go by is almost meditative. It was these quiet times that made me realize the importance of spending some quality time with yourself. In the daily grind of life,

we

often

forget

to

spend

time

with

ourselves. I feel it is just so important to just pause

by,

admire

the

smaller

things

in

life,

those flying birds, that dry leaf that just fell off from a tree, that blooming flower bud, or that beautiful sun that sets everyday with a promise of

rising

tomorrow,

and

be

grateful

for

this

stunning work of art that God has created in the form of nature.

On some days, it would mean for me to just sit there and catch the sunset while listening to my favourite songs, wearing my headphones while on others I would chat to random people who also came for walks, watch the local folk, fishing and sometimes even play with people’s dogs. For me each day was as fulfilling as it could be, as meditative as it could be and as beautiful as it could be.

PAGE 82 |FOOD&HOSPITALITY

Every season made the place look different and beautiful in its own way. From lush greens

For me Torda was, is and will always remain as

to

sunny

one of my favourite evening walk spots. But

skies to rainbows, I have seen Torda in all its

even if you live a little far, a ride to Torda

glory.

won’t

Although Torda is located very much in the city

people coming from far away places, parking

of Porvorim, it always greets you with calming

their bikes & cars, then walking around the

clean

lake and enjoying its natural beauty.

wet

roads

waters,

during

a

monsoons,

gentle

breeze

from

and

a

quiet

environment away from all the hustle-bustle.

disappoint

you.

I

have

actually

seen

So if you still haven’t been here, its time!

PAGE 83 |FOOD&HOSPITALITY

HOME CHEF OF THE MONTH

0 3

K I T C H E N

|

F E A T U R E

MADE.AT.HOME AND MADE WITH LOVE!

By Laila Fathima Images By MAH Kitchen

It’s heartening to realise how the

pandemic,

was,

morbid

serendipitously

home

chefs

out

as

it

created

of

many

quarantined citizens who had a

flair

for

cooking.

already

were

on

journey

while

for

started

as

means

of

with

MAH

or

Sabrina

others,

As

but is

it a

the

Singh

of

at

Home,

a

catering

service

in

Made

home-run

culinary

anything

income.

case

a

Some

North Goa that was born out of

the

helplessness

lockdowns.

PAGE 84 |FOOD&HOSPITALITY

of

the

But before we dive into the interesting tale of taste, here is what you need to immediately know. MAH serves up some amazingly delicious food that includes not just Indian cuisines like Rajasthani,

Manipuri,

Continental,

Maldivian

Punjabi, and

Sri

but

also

Lankan

fare

too! Now if that is not a drool-worthy tidbit of information then I don't know what is. And now onwards with Sabrina’s story. It all started, as mentioned above, with the pandemic. “Having started to provide meals to some drivers from out of town stranded in Goa, I went on to answer

distress

calls

from

some

friends

of

friends who had moved to Goa just before the lockdowns and now needed food since their kitchens were not yet set up. But restaurants were

unfortunately

continues

her

shut

for

reminisces,

weeks.”

“This

She

made

me

realise here was a need I could easily fill from the comfort of my own home and kitchen AND if I could make money from it, I could continue to

give

back

to

the

community

by

feeding

those in need, the migrants, the orphanage or anyone

in

need

of

a

meal

or

two

in

tough

times.”

Sabrina’s husband, an architect by profession, rallied around her with his full support. “Though I sometimes suspect he was just relieved to have a restless wife out of his hair and busy with something to do during the lockdowns!” she laughs before continuing with her story of how MAH Kitchen was born.

“MAH is Made At Home, by me, with love. For me food is love made edible! “ This

is

Sabrina

evident

with

donates

the

every

fact

penny

that she

till

date

makes

to

charity!

PAGE 85 |FOOD&HOSPITALITY

Along

the

normal

way

after

as

the

life

limped

worst

was

back

over,

to

MAH

was registered , licences obtained and then there was no looking back. Despite no

publicity

or

marketing

but

by

sheer

word of mouth, or rather taste of mouth as

she

puts

it,

word

spread

about

her

incredible cooking.

From a Greek Moussaka to Seeni Sambol (

caramelized

Maldivian

sliced

dried

onions

fish

and

with prawn

seasoning, SLURP!) a Jaffna mutton Curry to a Naga Pork Curry, or a Tuna Tostadas to a Dhaba Kheema Matar or even the soul comforting taste of Rajma Chawal, MAH’s

Kitchen

has

flavours

celebrating

global diversity on your tongue!

A lover of many cuisines, Sabrina is hard pressed to select any one favourite.

“I love too many cuisines, Italian, Mexican, Japanese, Vietnamese, Korean and closer to home its Bengali, North-eastern etc. I am

a

die-hard

foodie,’

she

admits

sheepishly.

When asked which dishes are her family's and customer’s favourite, Sabrina reveals that

her

family

everything usually

she

swear

loves

cooks. by

pretty But

her

much

customers

Rajasthani

Laal

Maas, Moussaka and Kolkata Biryani.

In

fact,

though

a

simple

home-cooked

Dal Bhaji Raita Roti combo is what she started with when feeding those in need, her journey as a Home Chef began with Kolkata

Biryani,

a

dish

that

quickly

became and remained a best seller.

With so much talk about taste I wondered who

inspired

gastronomic

her

in

this

excellence.

As

journey

of

is

so

with

many of us in India, her mother was her biggest

inspiration

hesitation.

PAGE 86 |FOOD&HOSPITALITY

she

says

without

But also adds that the culinary magic of the

Thanking

kitchen

journey,

quite

was

not

addictive

without “

she

allure.

says

“

It

dreamily,

can “

be

her I

for

asked

her

her

lovingly

one

chronicled

parting

ubiquitous

Mom

question. What are her future plans for MAH?

says, as a child I would pull up a stool to stand

Sabrina enthusiastically shares “ I plan to have

on so I can peek above the kitchen counter

curated sit-down meals in a pop up form. But

announcing that I want to cook too!’ she says

what will never change is the desire to feed

with a laugh. “So I would say that the act of

people.The wealthy, the poor, it won't matter.

cooking was in itself an inspiration.

As long as I'm able to be a provider of food

And the rest of us thankful for this inspiration

made with love, I shall be in the kitchen of

that led to MAH so that we all get a taste of

MAH!”

that inspired cooking! I now decided to throw

Sabrina

some quick questions rapid fire style to her.

9811070568 via call or whatsapp for orders.

What's the weirdest food she has ever tried?

“Many

years

ago

in

Burma

I

had

something

MAH

can

be

operates

reached

from

at

Nachinola

9810731366

and

/

currently

only offers Pick Up service and orders have to

that tasted strangely meaty but fermented and

be

not knowing the language could not figure out

suggests to try your luck even up to 12 hours

what it was. It remains a mystery for now.

ahead.

And

The

husband

was

merrily

popping

placed

24

hours

ahead

though

she

with

At special request she obliges, where possible,

relish fried grasshoppers in Vietnam. To me,

orders that need to be vegan, vegetarian or

that was weird food!!”

gluten free.

If not a Chef, what else would have been her calling?

“Fashion!

I

love

garments

and

had

my

own

export company for 17 years in Noida .

Her top 5 favourite dishes from MAH menu “Biryani Laal Maas Moussaka Naga Pork Curry with Black Rice Cold seafood Pasta Salad” 5 kitchen tools she cannot live without “ There are 6!

My knives My rubber/silicone scrapers My peelers My Salad spinner My Egg boiler though its not technically a tool..

And my hand held electric whisk”

PAGE 87 |FOOD&HOSPITALITY

VOCAL FOR GOACAL

RIDING HIS WAY FROM 1972 TO THE AGE OF 72, MEET SHAMBA, THE SUPERHERO WITHOUT A CAPE! Under Portuguese rule, motorcycle pilots became a unique part of life in Goa. After 1979, it was incorporated into the Motor Vehicle Act and recognized by the Indian government. In almost every Goan town and village and along 1200 km of major and minor arterial roads, you can find these two-wheeler motorcycle pilots painted black and yellow like auto-rickshaws or taxis.

By Aditi Malhotra Image by: Armaan Malhotra

PAGE 88 |FOOD&HOSPITALITY

In

the

hinterlands

transport

is

an

of

issue

Goa,

and

where

one

has

public

to

wade

There was not even a single house on Chogm Road. And look now, it has evolved so much.”

through narrow lanes, pilot taxis have been the

Shamba has been driving for almost 50 years

most sought after means of transport.

and in his half a century-long career he has

And as a single person, I don’t think there can

given rides to many tourists and locals alike.

be a faster and better way to commute. Pilot

He

taxis have been my saviour in my 5 years of

dropping

living in Goa.

them to their place of work, he has come a

When I came here initially, it was introduced to

long long way. He has carried passengers from

me as a concept by a friend of mine and I

the

found it amusing. But as I was living alone at

some guy just in time for his interview riding

that time, it became my most preferred means

through the narrow lanes, dropped ill people

of commuting.

to

But riding on pilot taxis I learnt that it wasn’t

lovers meet. For me, he is definitely an unsung

an easy job, driving under harsh and extreme

hero, a superhero without a cape.

has

seen them

railway

the

children to

school

station

hospitals

grow

to

and

to

their

up

and

now

dropping

hotels,

sometimes

from

dropped

made

two

weather is no joke. Sometimes it’s the hot sun and sometimes the rains come lashing, but I

When he started earning, he used to earn in

have

‘annas’.

always

seen

them

prepared

for

all

“

We

used

to

charge

anywhere

situations and take their work very seriously. I

between 4 annas to 8 annas per ride during

have never come across a pilot who was drunk

the

or misbehaved in any way.

charging

Although I have come across many pilot taxi

Panjim a few years later. Now of course the

drivers,

rates

my

go-to

pilot

is

Shamba

Sonu

Maekar. People fondly call him Shamba but for

Portuguese 2

have

Rs

era for

and a

changed,

ride

but

then

I

from

then

remember Mapusa

so

have

to

the

expenses”, says Shamba.

me, he is pilot uncle. He has been driving since 1972 and today he is 72 years himself. At the

Shamba still lives in Salvador with his wife and

young age of 21 years, he became a pilot in

three daughters and you would find him chit-

the Portuguese Era and even now at this age,

chatting with the locals near the Federal Bank

he has the same zeal and passion for his work.

ATM in Porvorim while he waits for his next

He works tirelessly from morning to evening,

customer. And as soon as his phone rings, he

and I have never seen him in a bad mood, he is

would ride away on his bike to pick up his

always

customer and safely drop him at the desired

smiling

and

is

in

a

happy

go

lucky

mood.

destination. And that is how Shamba makes his

He recalls how much Goa has developed over

living

the years, “ It was only jungle in Porvorim, I

Goa’s daily life & tourism business.

clearly near

remember

the

central

there bank

was and

just

one

and

a

very

important

contribution

to

house

O’Coqueiro

was

there, the rest was all jungle. I used to live in Salvador Do Mundo and we all used to feel scared

coming

uphill

to

Porvorim

in

the

evening time. We used to avoid it as much as possible.

PAGE 89 |FOOD&HOSPITALITY

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