Eat & Stay - AUGUST ISSUE 2023

Vailankanni cake bakes

The Braveheart Brunch

the happy co.

Naturally flavoured jams and spreads

A Siolim-based home bakery that specialises in customised cakes Opportunities in the Hospitality industry

Mr. Siddharth Savkur, CEO, Kamaxi Group, shares his thoughts on job opportunities in the hospitality sector after COVID-19

Experience the Flavours of India at “The Braveheart Brunch" at DoubleTree by Hilton Goa, Panaji

confection box

A home bakery based in Cuncolim

RECIPE

Decadent Crab Cakes

Editorial

Dear Readers,

Welcome to the August issue of our Eat & Stay Goa E-Magazine!

In this month’s issue, we have traversed the charming lanes of Goa to uncover hidden culinary gems that are sure to delight your taste buds and captivate your heart. Our stories take you on a delightful journey through the tales of 'Confection Box' and 'Vailankanni_Cake_Bakes', two home-based confectioneries that have been crafting sugary dreams in their own unique ways. From the traditional to the innovative, these stories reflect the passion and creativity that Goan entrepreneurs infuse into their edible creations.

But that's not all! We have also shone a spotlight on 'The Happy Co', a Porvorim-based home enterprise that stands as a testament to the power of nature-inspired, preservative-free jams and spreads. Their commitment to organic ingredients echoes the growing sentiment of health-conscious consumers who seek both taste and nourishment in every bite.

In an exclusive opinion piece, Mr. Siddharth Savkur, CEO of the Kamaxi Group shares insights on opportunities that have opened up for youngsters in the hospitality industry after the pandemic.

And what's a culinary journey without a feast of recipes to savour? Chef Patrick Albert, Head Chef on the faculty at Kamaxi College of Culinary Arts, Verna, unveils the secrets of crafting exquisite 'Crab Cakes', a delicacy that embodies coastal flavours. Also, Chef Avinash Mhapsekar from the prestigious Taj Resort and Convention Centre, Goa, treats us to the sublime 'Bailey’s Irish Cream and Belgian Chocolate Mille-Feuille', a dessert that's sure to transport you to a realm of indulgence.

India's 76th Independence Day is just around the corner, and the air is charged with patriotism and reverence. Here in Goa, a land steeped in history and culture, the celebrations take on a uniquely flavourful twist – a tribute to our nation's rich culinary heritage. From the bustling kitchens of renowned hotels to the cozy corners of local eateries, Goa is abuzz with events that blend the spirit of freedom with the art of gastronomy.

One of the many events that will celebrate India’s rich culinary heritage this Independence Day is “The Braveheart Brunch” at DoubleTree by Hilton Goa, Panaji. The event will be held from the 13th to 15th of August from 01:00 pm onwards at Comida, the all-day elegant dining outlet at DoubleTree by Hilton Goa Panaji. The event will be a gastronomic extravaganza and will feature an exquisite selection of dishes sourced from the archives of the Indian Army’s hallowed past. Each dish will be a tribute to the gallantry and valour of the soldiers who risked their lives to protect our nation’s freedom.

Well, that's all I have for you from my desk this month. I hope you enjoy reading this month’s issue of our e-magazine. Do share it with your friends all across the globe.

Until next month, cheers!

Jessyl Fernandez Editor

Index

01 Vailankanni Cake Bakes

02 The Happy Co.

03 Confection Box

04 Decadent Crab Cakes

05 Seizing Opportunities in the

Post-Pandemic Hospitality Boom

06 Recipe By Chef Avinash Mhapsekar

07 The Braveheart Brunch

Introduction

Goa, the tiniest state on the western coast of India, boasts golden pristine beaches, palmfringed avenues, flavourful food, delicious Portuguese-influenced sweets, and warm, hospitable people. Also known as the Ibiza of India for its partying. A tropical paradise of flora and fauna, from the very famous 'almi' (mushrooms) endemic to its forests, that grow only on the red mud anthills, to the solar prawns that are fished immediately after the monsoons, Goa is unique. Tourists are also attracted to Goa for its cultural heritage - from the famous old Portuguese churches like Se Cathedral in Old Goa, the 16th Century Safa Masjid in Ponda and Shree Mangesha Temple in Mardol, the legendary Arvalem or Pandava Caves where the Pandavas of the Mahabharat fame lived, to its two unique festivalsCarnival and Shigmo. Goa plays host to many festivals - the International Film Festival of India that promotes cinema, the Serendipity Art Festival, Sunburn Music Festival, The Grape Escapade to name a few. To showcase this varied heritage of culture, art, tradition, food, and people, in 2015 ItsGoa was born. The main aim was to make it the premier portal for all things Goa. We were able to showcase Goa like never before. Soon our blog-based website transcended the virtual space, with the ItsGoa magazine – a soughtafter resource for visitors to Goa from countries like Norway, Germany, UK, USA, UAE, etc.

Chief Editor

Jessyl Fernandez

Content Manager

Steve Antao

Sales & Marketing

Donald Fernandez

Graphics & Layout

Shashank Parab

Social Media Manager

Saviola Dias

For advertising queries: 9370502124 / 9209005127

ItsGoa Media Group

Nordic Intent HQ - Floor 3, PDA

Colony, Porvorim, Goa 403521

Email : mail@itsgoa.com

Website: itsgoa.com

home bakery

Vailankanni cake bakes

Founded in 2020 by Steffnie Dias, Vailankanni Cake Bakes is a home-bakery based in Siolim that specialises in making customised cakes for all types of occasions.

Article by: Team ItsGoa

Images by: Steffnie Dias

In the charming village of Sodiem, Siolim, nestled in the beautiful state of Goa, an enchanting home bakery named Vailankanni Cake Bakes is bringing smiles and sweetness to the lives of its patrons. Founded by the talented and passionate baker, Steffnie Dias, this homebased food enterprise is a testament to the love for baking passed down through generations. With an array of delectable offerings and a heartwarming story behind its inception, Vailankanni_cake_bakes has become a local favourite, spreading joy through each mouthwatering creation.

A Legacy of Baking

The roots of Vailankanni Cake Bakes trace back to the late Mr. Custodio Dias, a skilled baker who worked at the Shell company in Qatar. During his visits to Goa, he delighted family and friends with his signature Rum fruit cakes, leaving a lasting impression on those who had the privilege of savouring his creations. Steffnie, the granddaughter of Mr. Custodio Dias, inherited the baking skills and the passion for this art form. Her journey into the world of baking began during a work experience class in 9th grade, where she learned to bake a simple sponge cake, igniting her lifelong love affair with baking.

Steffnie's love for baking continued to grow, and soon, she was baking cakes for her family's special occasions. Encouraged by their appreciation and support, she decided to share her passion with a wider audience. In 2020, she launched her own Instagram page, aptly named @Vailankanni_cake_bakes seeking the blessings of Mother Mary to embark on her culinary journey officially. Steffnie's dedication and talent quickly garnered attention, and she started receiving orders for custom-made cakes, becoming an instant hit among her local community.

The Birth of Vailankanni Cake Bakes

Chocolate cherry Cup Cakes

Customized Engagement Day Cake

Mango 3-tier Cake by Vailankanni cake bakes

The Irresistible Delicacies

Vailankanni Cake Bakes is known for its wide array of mouthwatering treats that cater to various occasions and tastes. Steffnie's delightful creations include customised wedding cakes, birthday cakes, anniversary cakes, cheese cakes, and an assortment of cupcake flavours ranging from Red Velvet, Chocolate, Butterscotch, Strawberry, Mango, Pineapple, Vanilla, to Blueberry. Her personal favourite, the Blueberry Chocolate Cake, stands out as a heavenly combination of flavours.

Steffnie Dias, the driving force behind Vailankanni Cake Bakes, hails from Sodiem, Siolim. She holds a B.Com degree from St. Xavier's College and an M.Com degree from Goa University. Currently pursuing an MBA in Banking and Finance while working at Nordic Intent LLP, Steffnie's passion for baking remains the core of her being. Her creativity, dedication, and pursuit of constant learning make her stand out as a promising home chef.

Founder’s Profile

Musical Theme Cup Cakes by Vailankanni cake bakes

Challenges and Triumphs

While establishing her venture, Steffnie encountered some challenges, particularly with cake delivery during the scorching summer heat and transportation on bumpy roads. However, the happiness she witnesses on her clients' faces upon receiving her creations outweighs any stress she may encounter. Steffnie's tenacity and determination have helped her overcome obstacles, and she continues to improve and innovate her craft.

Her Pillar of Support

Behind every successful individual is a strong pillar of support, and for Steffnie, that pillar is her mother. She has been a constant motivator, encouraging Steffnie to pursue her passion and turn it into a thriving venture. With her mother's unwavering support and belief, Steffnie found the courage to follow her dreams and share her baking talents with the world.

customers with new culinary delights.

Delivering Joy

To ensure that her creations reach every corner of her local community, Steffnie offers home delivery of her products. Customers can place orders with Steffnie through:

WhatsApp: 9604335347

Instagram: @vailankanni_cake_bakes

Email: steffniedias0810@gmail.com

Unicorn Themed Cake

Red Velvet Cake

In the wake of the COVID-19 pandemic and lockdown, many individuals found themselves exploring new avenues, seeking solace in creativity and entrepreneurship. One such inspiring story is that of Shivani Shirodkar, the founder of ‘The Happy Co.’ Jams and Spreads. Born out of a desire to revive Goan traditions and offer unique, locally inspired flavours to people of all ages, this home-based enterprise has blossomed into a beloved brand, capturing the hearts and taste buds of its customers.

How It All Started?

Shivani holds a degree in journalism and a diploma in interior design. During the lockdown, she decided to take a break from her event company job and pursue her dream of starting her own business. A serendipitous moment occurred during a breakfast with her family, when her mother prepared raw mango jam and pineapple jam using traditional

methods and organic jaggery. This led Shivani to question why these exquisite local flavours were not readily available in stores, despite being a part of Goan heritage.

Eager to share these authentic Goan flavours with others, Shivani took the plunge and started ‘The Happy Co.’ Jams and Spreads. Her parents' support and her friends' encouraging responses, especially from a chef friend who loved the raw mango jam, gave her the confidence to pursue her venture.

Product Line

The Happy Co. Jams and Spreads has something to offer for every taste preference and age group. For those who cherish Goan flavours, the company provides raw mango mel, pineapple mel, banana mel, Mangaad (Goan mango jam), and the much-loved coconut spread.

Shivani Shirodkar, Proprietor, The Happy Co. Jams and Spreads

Emphasising health-conscious choices, the company offers sugar-free jams such as mixed fruit jam, strawberry jam, plum jam, and black grapes jam, all made with organic jaggery and free from added artificial colours, and essences. Young kids are delighted by their hazelnut chocolate spread, crafted with just the right amount of chocolate and without excess sugar.

Public Response and Growth

The response from the public was overwhelmingly positive from the moment ‘The Happy Co.’ Jams and Spreads made its debut. With nearly 20 orders pouring in on the first day, Shivani knew she had struck a chord with her customers. Despite the challenges posed by the lockdown, she swiftly adapted by providing contactless doorstep delivery across North Goa twice a week. Word of mouth and social media exposure quickly led to a surge in demand, with over 400 packs of raw mango jam, pineapple jam, and Mangaad sold within a month.

Major Clients

The Happy Co. Jams and Spreads caters to a diverse clientele, including corporate gifting and wedding favours, as well as individuals who appreciate unique flavours for their breakfast and authentic Goan delicacies.

Shivani's parents have been her rock and unwavering support since the inception of her business. Friends and family who trusted the quality of her products and placed orders at the initial stages also played a crucial role in the company's growth. The Happy Co. Jams and Spreads provides PAN-India delivery of products ordered from its website. They have also delivered a box of 15 jars to Wisconsin, USA.

Mixed Fruit jam

goan Coconut Spread

F t re Plans

With a trong foundation and a growing cu tomer ba e, The Happy Co. Jam and Spread ha exciting plan for the future including

Expanding the product line to include more unique fla our and pread , uch a honey and nut butter

Participating in local market and e ent to reach new cu tomer and build brand awarene

Collaborating with other bu ine e , uch a coffee hop and bakerie , to offer their jam and pread a part of their menu item

Pro iding cu tom order for wedding , corporate e ent , and other pecial occa ion

Expanding di tribution channel to reach a wider audience through retail tore and partner hip with di tributor

Prioriti ing exceptional cu tomer er ice by promptly addre ing inquirie and feedback, and offering per onali ed recommendation .

The Happy Co. Jam and Spread i a true example of the power of pa ion, tradition, and a willingne to inno ate. Through Shi ani Shirodkar' i ion and dedication, thi humble home-ba ed enterpri e ha emerged a a hining example of pre er ing local heritage and delighting cu tomer with a di er e range of fla our . A the company continue to grow and thri e, it i ure to lea e a weet and la ting impre ion on Goan culture and beyond.

The Happy Co. Jams and Spreads provides PAN-India delivery of prod cts ordered from its website.

All orders above Rs. 700/- are eligible for free delivery across India.

To place an order for jams and spreads from The Happy Co.

Mobile: 8830141091 (WhatsApp only) Instagram: happy_co.jams Website:  https://happycogoa.com

hazelnut Chocolate Spread

Goan pineapple Jam

For reservations: 0832-2456231

+91 7447499070 | +91 7447499069

Odxel Beach, Dona Paula, Goa- 403004

In a world where passion and dedication can transform ordinary experiences into extraordinary ones, Veda Padiyar and Saniya Nerurkar, two talented individuals, embarked on a remarkable journey by turning their shared love for baking into a flourishing home bakery called Confection Box. Despite lacking professional qualifications in culinary arts, their devotion and enthusiasm led them to create delectable treats that have captured the hearts and taste buds of their customers.

Let's delve into the story behind Confection Box and discover how their pursuit of passion has brought joy and satisfaction to countless dessert enthusiasts.

The Birth of Confection Box

Confection Box came into existence in March 2018, when Veda Padiyar and Saniya Nerurkar, who had just completed their HSSC, decided to turn their passion for baking into a small business venture. What started as an experimental journey to satisfy their own cravings soon evolved into something much more significant. The overwhelming response

and appreciation they received from family, friends, and acquaintances motivated them to transform their small-scale bakery into a larger enterprise.

Passion as the Driving Force

Veda and Saniya share an unwavering passion for baking, which serves as the cornerstone of their success. Baking not only satisfies their own cravings but also brings them inner peace and tranquility. It is their therapy, a way to find solace amidst the challenges of life. This deep-rooted passion is infused into every creation that emerges from the Confection Box kitchen, making each treat a masterpiece of flavours and emotions.

Challenges and Determination

Veda graduated from college in 2022 and began working at an HR consultancy firm while Saniya began pursuing her MBA in June this year. Juggling professional careers and managing a side business can be a daunting task, but Veda and Saniya's determination has helped them overcome numerous challenges.

veda & Saniya’s Pop Up Stall at Beach Bazar 2022

Despite the time constraints and demands of their day jobs, Veda and Saniya firmly believe that pursuing one's passion is always worth the effort. Their commitment to their customers and the desire to spread joy through their baked goods have been the driving forces behind their success.

Embracing Feedback

Confection Box has always valued constructive feedback from their customers, viewing it as a catalyst for growth and improvement. This customer-centric approach has allowed them to continuously refine their recipes and tailor their offerings to meet the unique preferences of each individual. By providing the option for customers to customise their cakes and flavours, they ensure that every bite is a personalised experience, reflecting the diverse tastes and desires of their clientele.

The Future of Confection Box

With their hearts set on greater achievements, Veda and Saniya envision a future where Confection Box expands beyond the confines of a home bakery. Their dreams include opening a bakery shop or a café, where they can further share their passion and creativity with a broader audience. The journey of Confection Box has only just begun, and they are excited to see what lies ahead on their path to success.

Contact Information

To experience the mouthwatering delights crafted by Confection Box, customers can conveniently place their orders through:

WhatsApp: 7972486974

Instagram: @confectionbox

The bakery is located in Cuncolim, with pick-up points available in Navelim and Cuncolim.

While delivery is currently limited to cakes weighing above 3 kgs, customers are encouraged to connect with Confection Box for further details and inquiries. www.itsgoa.com

Chocolate Overload Cake for A 21st Birthday

Customized Chocolate Cake for A Baptism

Vailankanni cake bakes

with ItsGoa, Mr. Prahlad Sukhtankar, Restaurant Association of India - Goa about the association, its aims and that it has undertaken to support the of restaurants in Goa and lots more.

recipe

Decadent Crab Cakes

Chef Patrick Albert, Head Chef on the faculty at Kamaxi College of Culinary Arts, Verna, shares his unique recipe to prepare decadent crab cakes.

Recipe by: Chef Patrick Albert

Images by: Kamaxi College of Culinary Arts, Verna

www.itsgoa.com itsgoa_ Itsgoa

Delightfully delicate and brimming with oceanic flavours, crab meat holds a cherished place in culinary realms. Its succulent texture and subtly sweet taste effortlessly elevate dishes to new heights. From decadent crab cakes to creamy bisques, the culinary possibilities of this oceanic treasure is endless.

Chef Patrick Albert, Head Chef on the faculty at Kamaxi College of Culinary Arts holds a strong love for versatile and delicious crab dishes. Whether served as an appetiser or a main course, according to Chef Patrick these delectable creations are destined to entice taste buds during any meal.

With a medley of ingredients and seasonings, chefs can express their culinary artistry, while putting together crab cakes, which symbolises freshness and excellence in seafood cuisine. A true delight, their taste and adaptability never fail to impress.

Crab Cakes

Servings: 4

Preparation time: 40 mins

Ingredients For Crab Cake

300 crabmeat (fresh or pasteurised in lump form)

1 large egg

125 grams béchamel

10 to 15 grams Dijon mustard

Fresh Juice of one Lemon

5 grams Worcestershire sauce

175 grams fresh breadcrumbs (from soft white sandwich bread, or baguette) no crust

15 grams flat-leaf parsley (chopped fresh)

30 grams unsalted butter

15 grams olive oil Lemon wedges for serving

Chef Patrick Albert, Head Chef on the faculty at Kamaxi College of Culinary Arts

For Bé ham l

5 g am un alted butter 5 g am unbleac ed all-pu po e flour

250 g am w ole milk, eated

Salt and pepper

A mall pinc of f e ly g ated nutmeg

Method For Bé ham

In a aucepan, melt t e butte ove mediumlow eat.

Add t e flou and cook, w i king con tantly fo 2 to minute .

Do not let t e mixtu e b own.

Slowly w i k in t e ot milk and b ing u t to a imme , w i king f equently.

Reduce t e eat to low and cook, w i king often, until t e auce a t ickened to a c eamy, g avy-like con i tency and no longe ta te of aw flou .

Remove f om t e eat and w i k in t e alt, peppe and nutmeg.

If not u ed ig t away, t an fe to a bowl and p e a piece of pla tic w ap di ectly on t e u face of t e auce to keep t e kin f om fo ming.

For Crab Cak

D ain t e c abmeat and pick t oug it fo ell u ing a black lig t in a da k kitc en.

Put t e c ab in a medium mixing bowl and et a ide.

In a mall bowl, w i k t e egg, béc amel, mu ta d, ea oning, lemon uice, Wo ce te i e auce and alt.

Sc ape t e mixtu e ove t e c ab and mix gently until well combined.

Gently b eak up t e lump wit you finge but do not ove mix

Sp inkle t e b eadc umb and t e pa ley ove t e mixtu e and mix t em in t o oug ly but gently; t y not to tu n t e mixtu e into a ma — it ould till be omew at loo e.

Cove wit pla tic w ap and ef ige ate fo to ou .

PREPARATIO

S ape t e c ab mixtu e into cake about 2.5 to cm t ick.

In a non tick f ying pan, eat t e butte wit olive oil ove medium eat. W en t e butte i f ot y, add t e cake to t e pan ( ould fit comfo tably).

Cook until da k golden b own on t e unde ide fo about minute .

Flip t e cake , educe t e eat to medium low and continue cooking until t e ot e ide i well b owned fo about to 5 minute .

Se ve wit lemon wedge on t e ide fo queezing ove t e cake

Crab Cakes served with Lemon Wedges

As the world emerged from the shadows of the pandemic, the hospitality industry experienced an unprecedented resurgence. The sector, which weathered the sustained Covid storm for two long years, has now stepped into the limelight once again.

However, this time, it's not just a return to normalcy; it's a remarkable explosion of growth that has not been seen by the industry in a long time. This is evident in the number of new hotels, restaurants and bars mushrooming all over the globe as well as the ambitious expansion plans of current players. The industry once brought to its knees by Covid is not only bouncing back but flourishing, and this remarkable turnaround has ignited an insatiable demand for skilled manpower.

Following the pandemic, as hotels and eateries steadily found their footing, a travel surge of epic

proportions swept across the globe. The phenomenon, often termed "revenge tourism," witnessed a renewed vigour in travel as individuals sought to release their pent-up desire to travel. Hotels and restaurants revelled in this newfound wave of patrons, but this revival came with its own unique challenge: a dire shortage of skilled staff.

The hospitality industry bore the brunt of the pandemic's impact, with thousands losing their jobs or facing prolonged pay cuts. The aftermath prompted many, especially the youth, to shy away from a profession in the hospitality industry that had once seemed enticing and brimming with talent. Reports have suggested a significant drop in admissions to hotel management colleges, indicating a potential decline in future industry entrants. The manpower crisis, it seemed, was far from over; however, this crisis brought forth a wealth of opportunities.

Students attending a practical class in food production at Kamaxi College of Culinary Arts, Verna

Amidst the manpower shortage, hotels were compelled to re-evaluate their hiring strategies and working conditions. Gone are the days of the industry being perceived as a relentless grind with meagre rewards. Hoteliers have embraced the need for fair compensation and engaging work environments. Workplaces are now evolving into democratic, diverse and inclusive spaces that accommodate the unique needs of their team members.

A prime example of this transformation can be witnessed in the heart of hotel operations – the kitchen. Traditionally considered the domain of 'alpha males,' culinary careers often deterred women and others from diverse backgrounds. However, this narrative is changing. The recognition of diversity's power to fuel creativity has dismantled barriers. Some of the most successful restaurants today are helmed by women chefs who are raising the bar in terms of

culinary excellence. Chefs are no longer confined to hotel kitchens; opportunities abound on luxury cruise liners, in restaurants, flight kitchens, industrial canteens, within the realm of food-tech companies and also as entrepreneurs.

In a country like India, where a graduate degree was once the pinnacle of education, the paradigm has shifted. The realisation that employability matters more than a degree has gained traction. Short-term skill-based courses, coupled with industry internships, have proven to be the catalyst for preparing students to meet job demands. Nowhere is this more relevant than in the culinary field. For instance, the Kamaxi College of Culinary Arts in Goa offers programs ranging from three months to three years, all meticulously designed by industry professionals. This ensures students develop both a robust culinary foundation and an acute understanding of industry needs.

Kamaxi College of Culinary Arts, Verna

The hospitality industry's current predicament has spurred a radical shift in its approach to recruitment, development, treatment and retention of employees.

The goal is to make hospitality an alluring career option for the youth, encompassing work-life balance, cross-exposure, skill enhancement, transparent policies and competitive remuneration.

While some hospitality roles prioritise personality over qualifications, culinary positions demand a higher skill level. Employers are stepping up to attract the right talent, going the extra mile by offering customised pay packages, benefits and long-term career plans. The severity of the crisis has even led several countries to relax work visa rules to facilitate overseas hiring, further underscoring the dire need for skilled manpower.

What can an employee do to ride the wave and boost their career prospects?

Do not let the current equation make you complacent and overconfident of yourself. Stay focused on building a strong foundation to your career, work on constantly learning on the job and developing new skill sets and stay well networked within the industry. Success will be yours!

About The Author

This article has been authored by Siddharth Savkur, CEO of Kamaxi Group. He is a hospitality expert with 20+ years of experience in hotel operations, asset management, strategic planning and business development with international hotel companies across different markets.

NickyM’s Rice bowls

In this dynamic landscape, talented, ambitious and passionate chefs are poised to carve out lucrative and fulfilling global careers. As the postpandemic hospitality explosion reshapes the industry, skilled manpower is the linchpin that will determine success. The tables have turned and the hospitality industry is beckoning skilled individuals to seize the moment, embrace the opportunities and help shape a vibrant future.

Mr. Siddharth Savkur, CEO, Kamaxi Group

Recipe

BAILEY’S IRISH CREAM AND BELGIAN CHOCOLATE MILLE-FEUILLE

Chef Avinash Mhapsekar, Pastry Chef – Taj Resort & Convention Centre, Goa, shares his recipe to prepare Bailey’s Irish Cream & Belgian Chocolate Mille - Feuille.

Recipe by: Chef Avinash Mhapsekar

Images by: Taj Resort & Convention Centre, Goa

BAILEY’S IRISH CREAM AND BELGIAN CHOCOLATE MILLE-FEUILLE

Ingredients

Belgian Chocolate Crémeux

Elle & Vire Cream

811 Callebaut Chocolate

Castor Sugar

Callebaut Cocoa Butter

Unsalted Butter

Bailey’s Liquor

Paillete Feuilletine Crisp

Paillete Feuilletine

823 Callebaut Chocolate

Dark Chocolate Ganache

Callebaut Malchoc Chocolate

Elle & Vire Cream

Castor Sugar

Quantity

For the Paillete Feuilletine Crisp

Temper the milk chocolate and combine it with the feuilletine

Put the mi in between the two acetate sheet, with the help of a rolling pin spread as thin as possible

Refrigerate and cut into rectangle shape, same as the size of the crémeu

For The Dark Chocolate Ganache

Warm the cream on a medium flame

Once the cream starts to boil, remove from heat, add sugar and chocolate Stir till the chocolate is dissolved completely and finish with butter

Allow the mi ture to cool for 6 to 8 hrs at 20 to 22 C

Chef Avinash Mhapsekar

Indulge in a culinary masterpiece that pays homage to the brave defenders of our nation, this Independence Day. “The Braveheart Brunch” at DoubleTree by Hilton Goa, Panaji is a celebration of the gallantry and courage of the Indian Army. Immerse yourself in the lap of luxury, as the azure skies meet the pristine beaches of Goa, and experience a gastronomic extravaganza like no other from the 13th to 15th of August from 01:00 pm onwards at Comida, the all-day elegant dining outlet overlooking the lush forest with an exclusive discount of 25% for all valor card holder for each table of four.

The Army Supply Core Centre is a vital part of the Indian Army, responsible for ensuring that soldiers receive the necessary supplies and equipment to carry out their duties. In addition to their logistical expertise, they have also preserved the traditional culinary artistry of the Indian Army, showcasing the diverse flavours and cuisines of the different regiments. Their

dedication to preserving this rich culinary history is evident in the exceptional compilation of recipes featured in the Braveheart Brunch at DoubleTree by Hilton Goa Panaji.

Curated with utmost care, the Braveheart Brunch is an exquisite compilation of recipes sourced from the archives of the Indian Army's hallowed past. The Army Supply Core Centre has meticulously preserved traditional culinary artistry, and their dedication shines through in this exceptional tribute. Indulge in a hearty bowl of Ladhaki Thukpa, a noodle soup that will warm your soul, just like the Ladakhi landscape cradles its brave inhabitants. The Kanyakumari Fish Curry, representing the Madras Regiment, is a tribute to the resilience and bravery of the soldiers from the South. The ‘Aloo ke Gutke’, showcasing the essence of the hills, is a humble yet flavourful dish from the Garhwal Regiment. And, to satisfy your sweet tooth, the timeless Puran Poli from the Maratha Regiment symbolises the sweetness of victory and camaraderie.

Ladakhi Chicken Thukpa

"We are honoured to pay tribute to the brave soldiers of the Indian Army through our Braveheart Brunch. The culinary artistry and dedication of the Army Supply Core Centre in preserving traditional recipes is truly commendable, and we are delighted to showcase their rich legacy through this gastronomic extravaganza curated by our culinary team," says General Manager, Shiv Bose of DoubleTree by Hilton,Goa, Panaji.

The Braveheart Brunch is a gastronomic extravaganza like no other, featuring an exquisite selection of dishes sourced from the archives of the Indian Army's hallowed past. Each dish pays homage to the gallantry and valour of the soldiers who risked their lives to protect our nation's freedom. This event not only offers delicious food but also honours the gallantry and valour of the soldiers who have risked their lives to protect the country.

Discover the rich culinary history of the Indian Army with DoubleTree by Hilton Goa Panaji's Braveheart Brunch, a grand tribute to the brave defenders of our nation. Let the rich tapestry of flavours, diversity, and legacy of valour etch itself in your memory. As the golden sun kisses the horizon and the waves whisper their timeless tales, embrace the indomitable spirit of our nation's defenders.

For reservations, call 096079 75330 Address: Kadamba Plateau, Panjim-Old Goa Bypass Road, Old Goa, Goa

Mycherla Santosh Kumar, Executive Chef, DoubleTree by Hilton Goa Panaji