Eat & Stay - JULY ISSUE 2023

COVER FEATURE

Prahlad Sukhtankar

President of National Restaurant Association of India - Goa Chapter

In conversation with Balaji Srinivasan, Executive Chef, Cidade de Goa

A home bakery based in Penha de França Tripti Tiffin

NickyM's Kitchen

A cloud kitchen based in Porvorim known for serving amazing burgers and sandwiches

Cover Image: Prahlad Sukhtankar

A cloud kitchen based in Thivim that offers a diverse range of traditional Indian dishes

chef balaji srinivasan bakeaway recipe

Jackfruit Seed Xacutti By Chef Simon Miranda

Editorial

Dear Readers,

Welcome to the July issue of Eat & Stay Goa, your go-to e-magazine for all things food and hospitality in this beautiful coastal paradise. This month, we have prepared a delectable spread of stories and features that highlight the diverse culinary landscape of Goa.

On our cover, we have Mr. Prahlad Sukhtankar, the esteemed President of the Goa chapter of the National Restaurant Association of India. In an exclusive interview, Mr. Sukhtankar provides insights into the association's aims and objectives, as well as the initiatives it has undertaken to promote the welfare of restaurant businesses in Goa.

Venturing into the heart of Goa's food culture, we bring you the stories of two successful cloud kitchens that have been tantalising taste buds across the region. NickyM's Kitchen, nestled in Porvorim, takes comfort foods to new heights with its mouth watering burgers, sandwiches, and bar snacks, while, Tripti Tiffin, based in Thivim village, invites you to savour the authentic flavours of traditional Indian cuisine.

Additionally, we shine a spotlight on BakeAway, a home bakery in Penha de França that has been winning hearts since its inception in 2020.

Joselyn Coelho, the talented founder, has captured the essence of Goa's sweet tooth with her delectable cakes, cupcakes, chocolates, and personalised confections.

An exclusive interview with Chef Balaji Srinivasan, Executive Chef at Cidade de Goa, as well as a special recipe on 'Jackfruit Seed Xacuti' by Simon Miranda, Demi Chef de Partie at the esteemed Taj Exotica Resort & Spa, Goa also feature in this month’s issue of our e-magazine.

Last month, Bollywood actress Bhumi Pednekar and her sister Samiksha announced that they were investing in a boutique hotel and all-day bar situated in the picturesque location of Ashwem Beach in North Goa. The hotel, named Kaia, aims to foster the concept of 'slow living' and mindfulness, surrounded by serene natural landscapes and overlooking the ocean.

Also, earlier this month, VietNom, a renowned Vietnamese restaurant known for its authentic Vietnamese cuisine, opened its first outlet in Goa at Assagao. The newly opened restaurant offers a menu that beautifully presents the finest Vietnamese culinary traditions. With a wide selection of dishes, it caters to even the most discerning palates. From the delicately crispy Soft-Shell Crabs to the comforting and aromatic Duck Pho, from the flavourful Pulled Duck Lettuce Wraps to the savoury Grilled King Oyster Mushrooms, guests can embark on a delightful culinary journey that truly captures the essence of Vietnam's gastronomic heritage.

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

01 Prahlad Sukhtankar

02 BakeAway

03 NickyM’s Kitchen

04 Chef Balaji S.

05 Tripti Tiffin

06 Recipe on Jackfruit Seed Xacutti

07 IHCL, Goa - Press Note

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 heritagefrom 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 festivals - Carnival 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 sought-after 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

Cover Feature

Prahlad Sukhtankar

In an exclusive interaction with ItsGoa, Mr. Prahlad Sukhtankar, President, National Restaurant Association of India - Goa Chapter shares details about the association, its aims and objectives, initiatives that it has undertaken to support the growth of restaurants in Goa and lots more.

Article by : Team ItsGoa

Images by : NRAI-Goa Chapter

www.itsgoa.com

The G a chapter f the Nati nal Restaurant Ass ciati n f India (NRAI) was launched in February this year t assist restaurateurs in the state in b sting their business. The ass ciati n will serve as a platf rm f r restaurateurs t v ice their legitimate grievances with the g vernment, pr vide educati n and training t sect r empl yees and pr m ters, facilitate netw rking and c llab rati n am ng restaurateurs and ther stakeh lders, and supp rt l cal businesses and cuisines.

In a brief c nversati n with ItsG a, Mr. Prahlad Sukhtankar, President f NRAI - G a chapter, shared m re details ab ut the ass ciati n, the significant trends that have impacted the restaurant industry in G a recently, initiatives undertaken by the G a chapter f the ass ciati n t supp rt the gr wth f restaurants in G a and l ts m re.

Exce pt

Give u a b ief ove view of the National Re tau ant A ociation of India, Goa Chapte .

The Nati nal Restaurant Ass ciati n f India (NRAI) is India's largest trade ass ciati n that represents the Indian restaurant industry and the interests f 5 lakh businesses acr ss the c untry.

NRAI's G a Chapter was launched t create a platf rm f r l cal restaurateurs t unitedly v ice their c ncerns, adv cate fair business p licies, pr vide educati n and training t internal stakeh lders and supp rt l cal businesses and cuisines.

The specific aims and bjectives f the NRAIG a Chapter may vary, but they are largely in line with the g als f the nati nal rganisati n.

Some of the objective of the NRAI' Goa Chapte include the following:

Representing the interests f restaurants and f d service businesses in G a

Pr viding training and supp rt t members in G a t help them succeed in gr wing their businesses

Building relati nships with ther rganisati ns and stakeh lders in the f d service industry, be it suppliers, trade b dies, g vernment agencies and c nsumer gr ups

Facilitating netw rking and exchange f ideas am ng members

Pr m ting resp nsible business practices.

2. In you opinion, what a e the mo t ignificant change that have impacted the e tau ant indu t y in Goa ecently? How ha the indu t y adapted to the e change ?

While the pandemic inflicted significant challenges n vari us business sect rs, including restaurants, many businesses adeptly adjusted t

Mr. Sukhtankar speaking at the launch event of NRAI-Goa Chapter

the situation by embracing online delivery services.

In a commendable move, the recent state budget unveiled measures to stimulate the tourism industry, such as reducing excise duty on high-end liquor and promoting the local heritage drink, feni, in international markets. Moreover, the emergence of cultural festivals like the Cashew Fest, Goa Heritage Fest and Spirit Festival has provided restaurant owners with a platform to showcase their culinary offerings, celebrating local culture.

3. What initiatives has the National Restaurant Association of India, Goa Chapter, implemented to support the growth and development of restaurants in the region?

The establishment of the Goa Chapter of the National Restaurant Association of India marks a significant milestone in addressing the longstanding need for a dedicated platform in the

restaurant industry. Its primary objective is to amplify the voices of restaurant professionals, advocating for their interests and concerns. By actively engaging with government policies, the association aims to influence decisions that impact the restaurant sector.

Over the past few months, the chapter has organised an informative session on the Open Network for Digital Commerce (ONDC). This session aimed to equip restaurateurs with a thorough understanding of the platform, emphasising the multitude of advantages it offers to both the industry and customers.

4. How would you describe the current state of the restaurant industry in Goa? What are the key challenges and opportunities?

Goa, renowned as a gastronomic paradise, captivates visitors with its vibrant blend of flavours and diverse influences.

The Committee members at the Launch event of the NRAI-goa Chapter

The restaurant industry in Goa has undergone notable transformations, attracting both national and international tourists seeking global cuisine. However, the restaurant industry in Goa faces numerous obstacles that hinder its growth and sustainability.

One major challenge is the inadequate infrastructure, particularly in terms of water and electricity supply. In villages, restaurant owners often rely on water tankers to meet their water needs. Moreover, operational costs have been steadily rising, with rent, utilities and labour costs escalating due to the influx of restaurants from major cities. Skilled local labour is scarce, as individuals tend to seek employment opportunities abroad once they acquire expertise.

Seasonality is another concern, as the monsoon season brings a decline in tourism, impacting the restaurant business. Regulatory hurdles and increasing competition from across the country add to the challenges faced by local restaurant owners in Goa.

5. How does the association collaborate with local government bodies and other stakeholders to address the needs and concerns of the restaurant industry in Goa?

The NRAI-Goa chapter is in talks with the Goa government regarding the following:

Excise Licence Timing - We request the government to extend restaurant operating hours from 11 pm to 12 midnight. This will help in increasing tax revenues, reduction of illegal activities, improved compliance and less harassment for restaurateurs. This change will enhance the consumer experience and boost the hospitality sector, attracting more customers, generating additional revenue, creating job opportunities and boosting the local economy.

Fair Water Charges - We urge for a fair water consumption rate for standalone restaurants compared to five-star hotels. Currently, restaurants pay a higher rate per cubic metre despite using less water than hotels. Parity in water billing is needed to rectify this issue.

Sourcing of local vegetables - Under the initiative 'Swayampurna Goa,' we request the government to facilitate access to local farmers, allowing restaurants to purchase local produce at subsidised rates. This linkage between the Horticulture Department and restaurateurs will benefit farmers, restaurants and consumers with better pricing.

6. What kind of support and resources does the association provide to its members? How do you ensure that the interests of both large and small restaurants are represented?

We are engaging with members of the NRAI-Goa Chapter to understand their needs and concerns and working to address them through initiatives and events.

Our core committee is working on developing a strategic plan, and we will be planning a few events soon. We are collaborating with the national level NRAI to provide resources and support to local chapters, especially in legal matters. Our members are also working towards fostering relationships with industry stakeholders and decision-makers to promote the interests of local restaurants. Every member is important to us, whether they are small or large players.

7. How do you see the future of the restaurant industry in Goa? Are there any specific trends or opportunities that you anticipate in the coming years?

As the head of the NRAI-Goa Chapter, I am optimistic about the future of the restaurant industry in Goa. One of the key trends that I anticipate is the growing demand for sustainable and locally sourced ingredients. With increasing awareness about environmental concerns and a

shift towards healthier dining options, it presents a great opportunity for restaurants in Goa to showcase their use of fresh, locally sourced ingredients, thereby promoting sustainability and supporting local farmers and producers.

Another trend that I see emerging is the fusion of traditional Goan cuisine with international flavours and techniques. Such fusion not only adds an exciting twist to traditional dishes but also caters to the evolving tastes of both domestic and international tourists visiting the state.

Furthermore, I believe that technology will play a significant role in shaping the future of the restaurant industry in Goa. The emergence of

the Online Network for Digital Commerce (ONDC), a communication network that allows Buyer Network Participants and Seller Network Participants to interact with each other, comes as a big plus-side for restaurateurs, helping them to cut down on costs incurred due to the hefty commissions charged by popular food aggregating apps. The network is still in a test phase across India and is expected to be operational soon.

8. What advice would you give to aspiring restaurateurs in Goa who are looking to establish and grow their businesses in this competitive industry?

As the NRAI-Goa Chapter Head, my advice to aspiring restaurateurs in Goa would be to focus on a few key aspects to establish and grow their businesses in this competitive industry.

Firstly, understanding the local market and its preferences is crucial. Conduct thorough market research to identify gaps and unique opportunities.

Secondly, prioritise quality and consistency in your offerings to build customer loyalty. Additionally, create a distinct brand identity that resonates with the local culture and attracts tourists. Embrace technology to enhance operations, such as online ordering and delivery services. Lastly, network with industry professionals and join associations like NRAI to stay updated and leverage collective knowledge.

9. Are there any events, initiatives, or projects that the National Restaurant Association of India, Goa Chapter, is currently working on or planning to undertake in the near future?

NRAI, Goa Chapter recently conducted a session on Open Network for Digital Commerce (ONDC) for restaurateurs to provide a comprehensive understanding of the network and highlight its numerous benefits for both the restaurant industry and the customers. A series of such knowledge sessions, talks and events are being planned in the months ahead.

Mr. Prahlad SukhtankarPresident, National Restaurant Association of India - Goa Chapter

10. How can individuals or organisations get involved with the association and contribute to its mission? Are there any membership opportunities or volunteer programs available?

The organisations have to register themselves with the association. To build a connection with the industry, our core committee attends industry events and local networking opportunities. We send newsletters to our members and share industry research data which helps our members in their businesses. We got members together at the formal launch of the Goa Chapter at Cidade de Goa by Taj.

We utilise social media to connect with industry professionals and members of the NRAI Goa Chapter. (We urge industry professionals to follow us on @nrai.goa). We attend industry conferences and events organised by other chapters, and finally, we engage with the NRAI-Goa Chapter by

staying in touch through communication channels such as the Chapter’s WhatsApp group and NRAI One App.

11. Is there anything else you would like to share or any message you would like to convey to our readers regarding the restaurant industry in Goa or the work of the association?

Goa, with its unique blend of culture and cuisine, has emerged as a culinary destination of choice. Our association is committed to fostering growth and excellence within the industry by promoting collaboration, advocating for fair policies and supporting the interests of restaurateurs. We encourage residents and tourists alike to explore the diverse culinary offerings in Goa as our restaurants continue to serve delectable experiences that celebrate the rich flavours of our beautiful state.

launch of NRAI-Goa Chapter by Shri Rohan Khaunte, Minister of Tourism

In the charming town of Penha de França, a home bakery called BakeAway has been delighting taste buds and creating unforgettable moments since its inception in May 2020. Founded by Joselyn Coelho, BakeAway has quickly gained popularity for its delectable cakes, cupcakes, chocolates, and personalised confections.

A Multitude of Tempting Offerings

BakeAway tantalises the taste buds with an impressive range of delectable treats. Cakes, the centrepiece of any celebration, are available for every occasion imaginable, be it birthdays, weddings, anniversaries, or any other special moment in life. From classic flavours to unique creations, BakeAway ensures that each cake is crafted with love and attention to detail. The menu extends beyond cakes to include mouthwatering cakesicles, Piñata cakes, cupcakes, Bento cakes, cake pops, Easter eggs, handmade chocolates, and specially curated hampers for various festivals and occasions.

A Journey Rooted in Passion

Joselyn Coelho, the founder of BakeAway, hails from Penha de França, where she was born and raised. With a strong educational background in biotechnology, Joselyn discovered her love for baking at an early age. While she doesn't have any formal culinary training, her expertise in the kitchen has been honed through years of experimentation and guidance from her mother and a close friend who is professionally trained in the field. Baking quickly transitioned from a hobby to a therapeutic escape for Joselyn and ultimately led to the birth of BakeAway.

The Inspiration Behind BakeAway

The journey of BakeAway began with Joselyn's desire to find peace and solace in baking. As her skills progressed, she realised the joy that her creations brought to others' lives. Every cake she baked became a personalised masterpiece, contributing to someone's special occasion and making it truly unforgettable.

It is this sense of fulfilment that inspired Joselyn to transform her passion into a business, where she could share her creative talents and spread happiness through her delectable creations.

A Warm Welcome from the Public

BakeAway was welcomed with open arms by the public, starting with orders from Joselyn's family and close friends. Word of mouth and the power of social media quickly propelled her customer base to new heights. With every order, Joselyn received not only motivation but also heartfelt appreciation, further solidifying the reputation of BakeAway as a reliable and delightful home bakery.

customised Birthday Cake

Cakesicles Prepared by Joselyn

Joselyn Coelho, Founder, BakeAway

A Diverse Clientele

While BakeAway primarily caters to the local community in Penha de França, Joselyn's reach extends far beyond. Domestic tourists visiting Goa to celebrate their special occasions often place orders, recognising BakeAway's commitment to creating unforgettable moments. The enterprise has also garnered attention from corporates and overseas customers who seek unique and personalised treats for their loved ones in Goa.

Overcoming Challenges with Strong Support

Setting up a home-based food enterprise comes with its fair share of challenges. However, Joselyn was fortunate to have unwavering support from her parents and close family members. Her father plays an instrumental role in the business, assisting with everything from ingredient procurement to preparation and delivery of the products.

Future Plans and Growth

Looking ahead, Joselyn envisions expanding BakeAway's offerings by introducing new products and flavours. Continuously striving to provide the best possible service to her customers, she remains dedicated to serving up joy and creating unforgettable memories with every delectable creation that comes out of her kitchen.

Ordering Made Easy

BakeAway offers the convenience of home delivery, making it effortless for customers to enjoy their favourite treats. Orders can be placed through WhatsApp messages or calls, and customers can also connect with BakeAway on Instagram for a visual feast of their tempting creations.

Conclusion

BakeAway, with its mouthwatering range of cakes and confections, has become a beloved home bakery in Penha de França, Goa, and beyond. Joselyn Coelho's passion for baking and her dedication to spreading joy through her creations have propelled BakeAway to great heights. As the enterprise continues to evolve and delight customers, one thing remains constant: BakeAway's commitment to making every celebration more memorable, one cake at a time.

So, the next time you're in search of a delectable treat for your special occasion, remember BakeAway – where passion, belief, and hard work combine to create edible masterpieces that are sure to leave a lasting impression.

To place orders for delicious cakes, chocolates and other confections from BakeAway:

Call/WhatsApp: 8830513124

You can also follow BakeAway on Instagram at www.instagram.com/bake.away_goa/

Pinata Cake

Cupcakes Prepared by Joselyn

Nicky M's Kitchen

Steve Antao

In the midst of the global pandemic, many individuals found themselves re-evaluating their lives and seeking new opportunities. For NickyM's Kitchen in Porvorim, it was a chance to rekindle a passion for food and bring culinary delights to the comfort of people's homes. Founded by Nikhil Mirkar (Nicky) and Jui Damle, this home-based food enterprise in Goa has captured the hearts and palates of locals, tourists, and expatriates alike. With an emphasis on flavour, value, and the warmth of homemade goodness, NickyM's Kitchen has emerged as a beloved destination for food enthusiasts.

Jui, who supports Nikhil in the day-to-day operations of NickyM's Kitchen, is a marketing communications consultant by profession with more than 3 decades of experience. She shares Nikhil 's love for cooking and brings her own expertise to the table.

A Culinary Dream Realised

NickyM's Kitchen had its origins in 2007-08, when Nikhil dabbled in the food business with a small café in Porvorim. However, it wasn't until the pandemic struck in 2020 that the idea for NickyM's Kitchen truly took shape. Taking over a popular bar space in the tourist hub of Baga, Nikhil and Jui ventured into the café scene with a specialisation in burgers, sandwiches, and delectable bar snacks. With dishes like "Boozy Pork Chops," their own twist on "Chili con Carne," and more, the café quickly gained a loyal following. Some of their other signature burgers which were very popular with patrons included Teriyaki Meat Burgers, Naked Burgers, Pulled Meat Burgers and Jalapeño and Smoked Bacon Burgers.

Adapting to Change

Despite the initial success, circumstances led NickyM's Kitchen to temporarily shut down its café in August 2022. However, the spirit of this

About the Founders

Nikhil, the brain behind NickyM's Kitchen, holds years of experience in the world of hospitality. A native of Mumbai, Nikhil has been residing in Goa for the last 30 years. After completing a diploma course in hotel management, he embarked on a career in the hospitality industry. Despite initially veering away from the culinary path, his passion for cooking, nurtured by his mother's culinary skills, remained unwavering.

Beef Jalapeño & smoked bacon burger

Snacks platter

culinary venture remained strong. Nikhil decided to pivot the business' focus and launched a home-based food setup, catering to friends, family, and loyal customers who craved their exceptional flavours. Although they are yet to fully relaunch commercially, NickyM's Kitchen continues to serve up their specialties with passion and dedication.

An Eclectic Menu

At NickyM's Kitchen, the menu is a testament to the founders' love for good food and their commitment to delivering satisfaction. The offerings are diverse, ranging from hearty burgers to savoury sandwiches and small bar snacks. With a focus on sourcing fresh ingredients, customers are required to place orders 24-48 hours in advance to ensure the quality and taste of each dish. Nikhil and Jui strive to strike a balance between flavours that delight the taste buds and prices that are easy on the wallet, ensuring a gratifying experience for all.

Embracing the Culinary Journey

Nikhil 's background in hotel management and his mother's influence shaped his vision for NickyM's Kitchen. The inspiration to start this venture was fuelled by the relentless requests of loyal customers who missed the flavours and experiences they had cherished at the café.

A Diverse Clientele

NickyM's Kitchen has garnered a diverse clientele, including locals, tourists, and new settlers in Goa. Their success has largely been driven by word-of-mouth publicity and their active presence on social media platforms such as Instagram and Facebook. By sharing his passion for food and updates on his culinary creations on social media, Nikhil has created a close-knit community of food enthusiasts known as the "NickyM's Tribe."

Bombil Pickle NickyM’s signature

NickyM’s Signature Wraps

Overcoming Challenges

Future Plans

Looking ahead, NickyM's Kitchen plans to introduce monsoon specials, showcasing their creativity and adaptability. Nikhil envisions a future where they will establish a standalone restaurant, offering new and unique dishes while continuing to operate the beloved home kitchen concept. By expanding their reach and continuing to satisfy their customers' taste buds, NickyM's Kitchen aims to grow their loyal following and inspire more food enthusiasts to join the NickyM's Tribe.

Conclusion

NickyM's Kitchen exemplifies the indomitable spirit of passionate home chefs who persevere through challenges to deliver exceptional culinary experiences. With a diverse menu, a focus on flavour, and the unwavering support of their loyal customers, Nikhil and Jui have created a gastronomic haven that has captured the hearts and taste buds of many. As they continue on their culinary journey, they invite food lovers to join the NickyM's Tribe and savour the homemade goodness that has become their trademark.

NickyM’s Rice bowls

Like any business endeavour, NickyM's Kitchen faced its fair share of challenges. However, Nikhil's extensive network in the hospitality industry proved invaluable in setting up the enterprise. With personal investments and sheer determination, Nikhil transformed his dream into a reality. The unwavering support of family, friends, and well-wishers played a vital role in helping Nikhil navigate obstacles along the way. www.itsgoa.com

To savour the delectable offerings from NickyM's Kitchen, customers can place their orders by contacting them on:

Call/WhatsApp: +918010015689

Home delivery within a small radius of their location in Porvorim is available, and customers can also opt for pickup from their premises.

Customers are required to place their orders 24-48 hours prior to the date of delivery of the order.

Follow NickyM's Kitchen on Social Media:

Instagram: https://instagram.com/ nickymskitchen

Chicken Salli Boti by NickyM’s Kitchen

Balaji Srinivasan

In a brief tete-a-tete with ItsGoa, Chef Balaji Srinivasan, Executive Chef at Cidade de Goa – IHCL SeleQtions, shares insights into his life, his journey in the hospitality industry, the various things that he admires about Goa and lots more.

Article by: Team ItsGoa Images by: Cidade de Goa - IHCL SeleQtions

www.itsgoa.com itsgoa_ Itsgoa

Chef Balaji Srinivasan, Executive Chef at the Taj Resort and Convention Centre in Goa is a renowned name in the hospitality industry. With stints at some of the world’s top hotels including The Oberoi Group, Le Meridien, Grand Hyatt, Indian Hotels Company, and the Compass Group Services, Chef Balaji’s career has not only given him the opportunity to explore his own country, but also helped him to gain international experience and knowledge.

Chef Balaji's love for immersing himself in different cultures and cuisines has been a driving force behind his growth and success in the culinary world. Maintaining the simplicity of ingredients and the cooking process has always been Chef Balaji's cooking philosophy. Collaborating with senior chefs in India, America, and Europe has helped him develop a unique culinary style that has adapted to the ever-changing culinary world.

In a brief tete-a-tete with ItsGoa, Chef Balaji shared details about his life, his journey in the hospitality industry, the various things that he admires about Goa and lots more.

Excerpts

Tell us a bit about yourself.

I grew up in Mumbai. I did my schooling there and then moved to Pune to pursue Hotel Management. I have been associated with iconic hotel brands including The Oberoi Group, Hyatt and IHCL. My career trajectory has encouraged travel across our beautiful country as well as overseas where I had the opportunity to explore the diverse food cultures.

What was your childhood ambition?

Originally, I wanted to join the Army. I admired the uniforms and the badges that came with the recognition.

Vanilla and Coconut Infused Tiger Prawns Prepared by Chef Balaji

What inspired you to take up culinary arts as a full-time career?

The dawn of the emergence of the media played a vital role in influencing my career choices. I was inspired by the television series on the art of traditional cooking. When the time came to decide an area of interest I was always drawn towards culinary arts. My first love is Indian cuisine because of its diverse flavours and versatile cooking techniques.

How did your interest in cooking begin?

My closest association with food is that which is served at the temples as prasadam. I realised from an early age that you don’t necessarily have to be from a prestigious institute to get the food right. All you need is the intent to get it right. How does the temple priest get it accurately correct each day? Every meal he prepares is with utmost love and care.

Take us through the journey of your professional career after you completed your higher studies.

My journey in the hotel industry began with the Oberoi Group. Through the years, I have had the opportunity to be a part of iconic brands across cities and countries which has helped me attain a broad scope of learning in the culinary field. This gave me an advantage in a rapidly evolving culinary landscape and an intensively competitive space.

How long has it been since you moved to Goa?

Goa has been very kind and generous in accepting me for the second time. It’s been close to two years now. My first stint in Goa was in 2005 with Taj Exotica Resort & Spa.

Name a few things about Goa that you enjoy the most.

Goa has always been welcoming to people from all walks of life. What I admire most about this paradisiacal state is its people and the

food. In recent times, with leading brands from across the world investing in the state, Goa is recognised as a potential platform for innovation and creativity in the culinary sphere.

Name a few Goan dishes which are your personal favourites.

I came across a unique mussels (Tisreo) preparation in Goa that has me intrigued. The traditional vegetarian dishes in Saraswat Cuisine are also unique and represent another world of flavours.

Name a few signature dishes at Cidade de Goa – IHCL SeleQtions.

Little Millet Risotto is a delicious yet healthy preparation with parmesan crisps and edible charcoal. The flavour-filled Vanilla and Coconut Infused Tiger Prawns are another favourite from our signature dishes, especially for seafood lovers.

Did you face any challenges during the course of your career as a chef?

I do not believe there exists any journey without its challenges. Challenges and struggles are the prime factors that define one’s learning curve; each day is a new learning. As chefs, we cater to a wide segment of customers; no two guests can be the same and each person has a different palate. We are constantly adapting to ensure that the demands and expectations of the guests are met.

Finally, what thought would you like to leave our readers with?

Being a chef is like riding a speed boat; the waters may be the same and you may be travelling on the same route each time but the currents differ on every journey. That is exactly how it is in the kitchen. Chefs are often a happy breed because they have a sense of accomplishment every time they prepare a dish, no matter how simple or complex.

Chef Balaji with his team of expert Chefs at Cidade de Goa - IHCL SeleQtions

Little Millet Risotto with Parmesan Crisps and Edible Charcoal

cloud kitchen

Tripti Tiffin

Founded in 2018 by Radhika and Sourav Ray, Tripti Tiffin is a cloud kitchen based in Thivim that offers a diverse range of traditional Indian dishes.

Article by : Steve Antao

Images by: Tripti Tiffin

www.itsgoa.com itsgoa_ Itsgoa

Tripti Tiffin, a home-based food enterprise located near Thivim Panchayat in North Goa, has been revolutionising the culinary scene in Goa with its wide range of traditional Indian dishes. Founded in September 2018 by Radhika and Sourav Ray, Tripti Tiffin aims to reintroduce fresh, wholesome, and home-cooked food to food enthusiasts. With their expertise in traditional cooking methods and commitment to using fresh ingredients, the duo has been winning hearts and palates across the region.

Dahi Masala Chops

A Gastronomic Journey

Tripti Tiffin offers a diverse range of cuisines from different corners of India. From signature curries like Kolkata Mutton Biryani, Rajasthani Laal Maas, and Kerala Chicken Ghee Roast to Chef's Special dishes such as Talli Mutton and Dahi Masala Pork Chops, their menu caters to every taste bud. What sets them apart is their focus on value-for-money, user-friendly packaging, and the introduction of new flavours that are not commonly found in Goa.

The Culinary Experts

Radhika and Sourav, the masterminds behind Tripti Tiffin, bring a wealth of culinary experience to their enterprise. With a combined corporate background of 40 years, they made the bold decision to pursue their passion for

food and share their culinary delights with the world. Radhika, who is a self-trained chef with over 25 years of cooking experience, continuously innovates and experiments to elevate food to new heights. Sourav, on the other hand, is a passionate foodie, and an enthusiastic taste-tester who provides valuable feedback to refine their offerings.

The Genesis of Tripti Tiffin

The inspiration behind Tripti Tiffin was the desire to reintroduce traditional Indian flavours and culinary traditions to a busy generation relying on fast food and packaged options. Radhika and Sourav recognised the need for fresh, homecooked meals that were both convenient and affordable. They envisioned bringing back the vibrant flavours and tastes of India to every home, evoking a sense of nostalgia and celebration.

The Story Behind the Name of the Enterprise

Tripti Tiffin was named after Radhika's late grandmother Tripti Bhattacharya with whom she understood the true meaning of "cooked with love". Growing up, Radhika experienced and imbibed amazing food cooked by her mother

sindhi Murgh

Jayanti Bhattacharyya and her grandmother. She learnt that food is so much more than just filling one's stomach; it is in fact a celebration, every single time. Tripti Tiffin is her tribute to both her mother and grandmother and which is why in her kitchen, food is served with love.

The name "Tripti" itself signifies satisfaction, reflecting the core philosophy of Radhika and Sourav's venture. By offering meticulously prepared food cooked with the freshest ingredients and a sprinkle of heart and soul, they strive to bring satiety and happiness to every meal.

Public Response

From its inception, Tripti Tiffin received an overwhelming response from the public. The enterprise quickly gained popularity, with orders pouring in and heartwarming testimonials from satisfied customers. The culinary prowess of Radhika and Sourav even caught the attention of Kolkata Telegraph and Planet Goa, who featured Tripti Tiffin for its exceptional food.

Catering to Diverse Clientele

Tripti Tiffin's customer base encompasses a wide range of individuals. They cater to foreign tourists seeking an authentic taste of Indian cuisine, Indian travellers with second homes in Goa who prefer home-cooked meals, elderly couples or singles looking for hassle-free dining options, and even upwardly mobile individuals who enjoy entertaining with traditional food. Their offerings suit everyone's palate and preferences.

Overcoming Challenges

As relative novices in the culinary business, Radhika and Sourav faced initial challenges while setting up Tripti Tiffin. However, their determination and passion drove them to learn from their mistakes and continually improve their operations.

Future Endeavors

With India's rich culinary heritage, Tripti Tiffin plans to expand its menu by exploring and incorporating signature dishes from other states. The enterprise has also received inquiries about a dine-in option, potentially leading to the opening of a unique eatery that captures the essence of Indian cuisine. Also, the Covid-19 pandemic changed the landscape of takeaway and delivery at its peak. People were celebrating at home, so there was an upsurge. Now with restaurants reopening and people preferring to dine-out, Tripti Tiffin continues to re-invent itself with pop-ups, small catering and soon to be launched 'Chef's Table'.

Delivering Happiness to Your Doorstep

Tripti Tiffin offers home delivery services in North Goa, with occasional deliveries to South Goa for larger orders. Customers can conveniently place orders by contacting them via WhatsApp at +91 8999720928.

Follow Tripti Tiffin on Social Media

Facebook: https://facebook.com/TriptiTiffin Instagram: https://instagram.com/TriptiTiffin

Kolkata Mutton Biryani

Rajasthani Laal Maas

Recipe

Jackfruit Seed Xacutti

Chef Simon Miranda, Demi Chef de Partie – Taj Exotica Resort & Spa, Benaulim shares his unique recipe to prepare Jackfruit Seed Xacutti

Article by: Chef Simon Miranda

Images by: Taj Exotica Resort & Spa, Benaulim

www.itsgoa.com

Jackfruit Seed Xacutti

INGREDIENTs

For Xacutti Masala:

Red Chillies – 7 to 8 nos

Coriander Seeds – 1 tbsp

Cumin Seeds – 1 tsp

Fennel Seeds – 1 tsp

Poppy Seeds – 1 tsp

Cinnamon – 1 inch

Cardamom – 3 nos

Cloves – 4 to 5 nos

Black Cardamom – 1 no

Star Anise – 1 no

Mace – small piece

Peppercorns – 1/2 tsp

Nutmeg – small piece

Onions (sliced) – 2 nos

Coconut – 1 cup

Ginger – 1 inch

Garlic – 5 to 6 cloves

For Jackfruit Seed Xacutti:

Jackfruit seeds - 500 gms

Onions (chopped) – 1 no

Tomato (chopped) – 1 no

Turmeric powder - ½ tsp

Method

Xacutti Masala

Heat a little oil in a pan and roast the dry spices (red chillies, coriander seeds, cumin seeds, fennel seeds, poppy seeds, cinnamon, cardamom, cloves, black cardamom, star anise, mace, peppercorns and nutmeg) until fragrant

Transfer from the pan and set aside to cool

Heat another teaspoon of oil and add sliced onions and grated coconut. Stir till lightly golden on medium heat

Once the roasted spices and coconut mi ture is cooled, transfer them into a blender

Blend to a smooth paste with a little water and set aside.

Jackfruit Seed Xacutti

In a heavy bottom pan, add water and a pinch of salt Add the ackfruit seeds and bring to a boil. Once boiled, de-skin the seeds and keep them aside.

In another pan, heat oil and saut the chopped onion till golden brown.

Add turmeric powder and chopped tomato, and cook until the tomato is soft. Add ackfruit seeds and saut . Add Xacutti masala and continue to stir. Add water to ad ust the consistency.  Cover and cook for 8- minutes. Check for seasonings and ad ust

Jackfruit Seed Xacuti

Indian Hotels Company (IHCL), India’s largest hospitality company, announced the opening of a specialised skill centre in Ponda, Goa in association with Tata STRIVE. This partnership aims at providing the youth of Goa with the opportunity to acquire job-oriented skills. The centre was inaugurated by the Honourable Chief Minister of Goa, Dr. Pramod Sawant.

Speaking on the occasion, Mr. Gaurav Pokhariyal, Executive Vice President – Human Resources, IHCL said, “This collaboration aligns seamlessly with IHCL's ESG + framework, Paathya, which aims to build a talent pool and bridge the employability gap. This centre will provide comprehensive training to aspiring individuals, enabling them to build successful careers in multiple sectors. We are delighted to partner with Tata STRIVE yet again to empower the youth in the region.”

The state-of-the-art skill centre at Ponda is well-equipped to train 400 learners. It offers five job-oriented courses across sectors such as Healthcare, Hospitality, IT Services and service technicians in Electrical and Air Conditioning. The learners will benefit from a

unique approach to skill development with domain training along with Tata STRIVE’s signature Youth Development Module that provides crucial life skills for work-life balance. Post-course completion, learners will be provided with assistance for pursuing employment or entrepreneurship.

Commenting on the initiative, Mr. Vincent Ramos, Senior Vice President – Operations, IHCL Goa said, “It has been our continuous endeavour for the local communities to share in the benefits of our presence with a collaborative approach towards improving the quality of life and giving back to the society. With the rapidly evolving industrial landscape in Goa, the centre aims at skilling the youth to secure career-building opportunities and meet the increasing demand for skilled personnel across traditional and innovative sectors.”

This will be IHCL’s 18th skill centre in India. Regarded as the custodian of Indian hospitality, IHCL continues to invest in building industryrelevant talent pools to develop and support deserving youth and their families, while contributing to the overall growth of the industry, as part of the Paathya framework.

Inaugural lamp lighting by the Honourable Chief Minister of Goa, Dr. Pramod Sawant along with the management of IHCL and Tata STRIVE and other attendees of the event

For reservations: 0832-2456231 +91 7447499070 | +91 7447499069