Eat & Stay - SEPTEMBER ISSUE 2023

Street

Editorial

Dear Readers,

Welcome to the vibrant and flavorful September issue of our Eat&Stay Goa E-Magazine!

In this month’s issue, we take you on a delightful journey through the bustling streets of Goa, known for its rich culture and mouthwatering street food. Dive into our listicle featuring five popular street foods to try out when in Goa. Whether you're a local or a tourist, these culinary delights are a must-try.

But that's not all; we have something sweet in store for you. Meet the talented minds behind two home-based confectioneries that are stealing hearts across Goa - "Frosted Bliss," located in Parra and masterfully run by Cliffa Martins, and "Colonel's Bistro," nestled in Porvorim and managed by the dynamic motherdaughter duo of Nisha and Navya Singh. Their delectable cakes and confections are sure to satisfy your sweet cravings.

Our spotlight this month shines on Mrs. Resha Naik, the Marketing and Communications Manager at DoubleTree By Hilton Goa, Panaji. In an exclusive interview, Mrs. Resha shares insights into her remarkable life and career journey, along with the ingenious marketing strategies that have propelled DoubleTree by Hilton Goa, Panaji to greater heights.

We also explore the culinary world of Chef Paul Fernandes, a seasoned chef on the faculty at Kamaxi College of Culinary Arts, Verna. His fascinating journey, experiences in the cruise liner industry, and his unique teaching philosophy await your discovery.

In tribute to a remarkable individual, we honor the life and achievements of Mr. Vincent Ramos, Senior Vice-President (Operations) at IHCL, Goa, who left us last month. His legacy continues to inspire us all.

A special recipe to prepare a Healthy Garden Quiche by Certified Nutritionist Greta Fernandes also finds a place in this month’s issue of our emagazine.

In the August 2023 edition of Burger Wellington, a home burger competition held in New Zealand, the 'Goan Chicken Ros Pao' burger from One80 Restaurant emerged as the resounding winner. This victory is a huge triumph for Goa and has brought glory to its rich culinary heritage.

Also, at the G20 summit which was held earlier this month in New Delhi, world leaders endorsed the ‘Goa Roadmap for Tourism’ which was part of the summit’s ‘Delhi Declaration’. The Goa Roadmap outlines the challenges, objectives, opportunities, and recommendations for the tourism sector to achieve sustainable development goals. The endorsement of this initiative is certainly going to help in providing a much needed boost to the tourism sector, which suffered very badly during the COVID pandemic.

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 Street Foods of Goa

02 Resha Naik

03 Colonel’s Bistro

04 Frosted Bliss

05 Chef Paul Fernandes

06 Tribute To Mr. Vincent Ramos

07 Healthy Garden Quiche

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

Street FOODS OF GOA

ItsGoa explores a few popular street foods one should try out when in Goa.

Article by: Team ItsGoa Images by: Various

When it comes to exploring the flavours of India, few places can rival the gastronomic paradise that is Goa. This coastal gem not only boasts stunning beaches and vibrant nightlife but also a rich and diverse street food culture that's bound to tantalise your taste buds. Among the myriad of delectable offerings, here are the top five street foods you must try when in Goa.

If you're looking for a satisfying and hearty street food option, Cutlet Bread is your answer. A fluffy Goan Pao is generously filled with a succulent, rava fried meat cutlet, vegetables, and spicy sauces. The combination of textures and flavours in each bite is a true delight for the taste buds.

Places in Goa that serve delicious Cutlet Bread include D’Silva Fast Food, Panjim, Pao Hub, Taleigao, and The Goan Food Truck, Cansaulim.

A beloved Goan classic, Ros Omelette seamlessly marries the simplicity of an egg omelette with the boldness of spicy chicken or mutton Xacuti gravy. The result is a harmonious explosion of flavours, and the dish is often served with a side of onions, lime, and fresh Goan Pao, adding a delightful contrast to the richness of the omelette.

Places in Goa that serve delicious Ros Omelette include Sirsat No. 1, Assagao, Sandeep Ros Omelette stall, Panjim and Ulhas Goan Ros Omelette stall, Margao.

Bhaji Pao is the ultimate comfort food of Goa. A delightful mix of dried white peas gravy and dry potato sabji is served piping hot with fresh Goan Pao. This dish, often enjoyed for breakfast or as an evening snack, is a testament to Goan cuisine's ability to elevate simple ingredients into a mouthwatering experience.

Places in Goa that serve delicious Bhaji Pao include Cafe Tato (Panaji and Margao) and Cafe Bhonsle, Pilerne.

1. Ros Omelette

2. Cutlet Bread

3. Bhaji Pao

Ros Omlette (Image Source: Epicurious.com)

Cutlet Bread (Image Source: Freepik)

Bhaji Pao (Image Credit Prasanna Hede)

4. Chicken Cafreal

For those in search of a spicy and aromatic delight, Chicken Cafreal is a must-try. This Goan specialty involves marinating chicken in a unique Cafreal masala, a blend of spices, herbs, and pastes, before braising it to perfection. The result is a flavourful, slightly tangy, and perfectly spiced chicken dish that pairs wonderfully with Goan Pao.

Places in Goa that serve mouth-watering Chicken Cafreal include Texeira’s Fast Food, Ribandar and Khop Inn, Ponda.

Chorizo Pao is a very popular snack that is exclusive to Goa. It is a sandwich consisting of a Goan poi bread, stuffed with spicy Goan pork sausages, onions, and potatoes. It is available at various food carts all around Goa and also in the traditional fairs held in different villages and towns in Goa.

Places in Goa that serve delicious chorizo Pao include Longuinhos RESTAURANT, Margao and Valanka Fast Food, Colva.

These five street foods represent just a glimpse of the culinary wonders that await in Goa. Each dish is a testament to Goa's rich culinary heritage and its unique fusion of Indian and Portuguese influences. So, the next time you find yourself on Goa's sun-kissed streets, make sure to embark on a street food adventure and savour the unforgettable flavours of this coastal paradise. Your taste buds will thank you for it!

5. Chorizo Pao

Chorizo Pao

(Image Source: Simple Recipes Ideas Blog)

Chicken Cafreal

(Image Source: FreePik

interview

In a candid conversation with ItsGoa, Mrs. Resha Naik, Marketing & Communications Manager, DoubleTree by Hilton Goa - Panaji, shares insights into her life, her career, the various marketing initiatives that she employs to drive the brand awareness of DoubleTree by Hilton Goa, Panaji and lots more.

Article by: Team ItsGoa Images by: DoubleTree by Hilton Goa - Panaji

www.itsgoa.com itsgoa_ Itsgoa

esha Naik SERVES AS THE Marketing and Communications Manager at DoubleTree by Hilton Goa - Panaji. A native of Goan soil, esha’s incredible journey in the hospitality industry has seen her serve in various positions at starred hotels like Fairmont Dubai and Novotel Hotels and esorts.

In a candid conversation with ItsGoa, esha shared insights into her life, her journey in the world of hospitality, the various marketing initiatives that she has employed to drive the growth and brand awareness of DoubleTree by Hilton Goa, Panaji and lots more.

Excerp

Tell u a bi abou your elf.

I hail from the beautiful state of Goa and was raised in the bustling city of Caranzalem, despite my parents originally coming from the quaint village of Camurlim in Bardez. My father, Govind Naik, is a commercial artist who ran an advertising agency in the pre-digital era when creatives were hand-drawn. Growing up, I had the opportunity to learn firsthand from him and inherited a wealth of knowledge about advertising and printing, which has proved invaluable to me in my career.

After completing my graduation in Commerce with a specialisation in Accounting, Auditing, and Taxation, I embarked on my professional journey and joined a BPO. There, I gained valuable experience in customer service, communication, and problem-solving, which has helped me develop into a versatile professional. I strongly believe that my education and work experience have equipped me with the necessary skills and knowledge to make a positive contribution to any organisation that values hard work and dedication. Furthermore, I am passionate about continuous learning and am currently undertaking skill enrichment courses in digital marketing and public relations alongside my work.

Wha wa your childhood ambi ion?

My mother, who is an excellent seamstress, instilled in me a strong passion for fashion from a young age. As a result, I had always dreamed of pursuing a career in fashion design.

Wha in pired you o choo e ho pi ali y a your career choice?

My foray into the hospitality industry can be traced back to my childhood visits to my aunt, who worked as an executive secretary at a renowned standalone hotel in Goa. Whenever I visited her, the hotel staff would often offer me ice cream treats, which left a lasting impression on me. Subconsciously, I developed a soft spot for the hospitality industry, and the idea of working in such an environment felt exciting and fulfilling.

As I grew older, I began to explore different career options, but my love for hospitality persisted. Eventually, I found my way back to the industry, and I am grateful for the opportunities it has provided me.

Resha Naik, Marketing & Communications Manager, DoubleTree by Hilton Goa - Panaji

Take us through the jour ey of your career i the hospitality i dustry

My career in the hospitality industry started at the Fairmont Dubai, where I initially applied for a job as a telephone operator. However, the reservations director believed that I could achieve more and offered me the position of reservations executive. I began by handling leisure reservations and worked closely with travel agents and wholesalers. Over time, I was promoted to the role of sales coordinator, where I continued to excel.

Seeking new opportunities, I moved to a standalone boutique hotel in Goa, where I worked in sales and marketing. Later, I joined Novotel Hotels and Resorts, Goa as an executive assistant to the General Manager as I wanted to get back into the 5-star hotel space, and eventually, I was promoted to assistant marketing manager and then marketing manager. After almost seven years at Novotel, I moved to DoubleTree by Hilton Goa Panaji in 2023, where I currently work. Throughout my career, I have been fortunate to work with many talented individuals, learn from them, and contribute to the growth and success of the properties I have been associated with.

The competitio amo gst hotels i Goa is growi g day by day What are the various marketi g i itiatives that you have employed to drive the growth a d bra d aware ess of DoubleTree by Hilto Goa Pa aji to e sure that the bra d visibility of the property is ot overshadowed by this risi g competitio ?

The competition among hotels in Goa has undoubtedly become more intense in recent years, and as a marketing manager at DoubleTree by Hilton Goa Panaji, I have taken several initiatives to ensure that our brand visibility remains strong amidst this growing competition.

First and foremost, we have focused on creating a brand recall that sets us apart from our competitors. We have invested in creative marketing campaigns that highlight the distinctive features, experiences and activities of our resort and are best suited for families and kids coupled with the exceptional service, and strategic location. By highlighting these unique selling propositions, we have been able to differentiate ourselves from other hotels in the region.

Another key initiative has been our focus on digital marketing. We have leveraged social media platforms to engage with our target audience and build brand awareness. We regularly share visually appealing content that showcases our hotel's offerings and encourages our followers to book their stay with us.

Finally, we have also explored collaborations and partnerships with influencers, to expand our reach and tap into new customer segments.

Resha on Her First Day Of Work at

DoubleTree

By Hilton Goa, Panaji

In conclusion, by focusing on creating a unique brand image, leveraging digital marketing, and exploring collaborations, we have been able to effectively drive the growth and brand awareness of DoubleTree by Hilton Goa Panaji and stay ahead of the competition.

Could you li t the pillar of communication for DoubleTree by Hilton Goa Panaji and what went behind curating them?

DoubleTree by Hilton Goa - Panaji has always been committed to delivering an exceptional experience to our guests. Our communication pillars reflect this commitment and include three key areas that we believe set us apart from other resorts in the region.

Firstly, we pride ourselves on providing personalised service with a focus on comfort and relaxation for families and children. We understand that each guest is unique and that their needs and preferences may vary. That's why we go the extra mile to ensure that our guests have everything they need to feel at home, from cozy rooms and suites to tailored experiences that cater to their specific needs.

Secondly, we have recently launched our new ballroom and professional event management services for meetings and conferences. Our state-of-the-art facilities are designed to provide the perfect backdrop for any event, whether it's a corporate conference, a wedding, or a celebration with friends and family. Our expert team of colleagues work closely with our guests

to ensure that every detail is taken care of, leaving them free to relax and enjoy the experience.

Finally, we are committed to supporting the community and have always believed in giving back through our CS initiatives. We believe that by standing strong together as a team, we can make a positive impact on the world around us. Whether it's supporting local charities, being part of community events, or engaging in environmentally responsible practices, we are always looking for ways to contribute to the well-being of our community and the planet as a whole

What are you like when you are not working?

I enjoy spending time at home with my furry friend, Jinger. When possible, I love to take trips to the beach and enjoy some fresh air and sunshine. Alongside my love for my dog and the outdoors, I have a passion for creativity and crafting. That's why I co-founded TwoKnottyKrafters with a friend. Our small business specialises in creating unique, personalised gifts and celebration decor that capture your vision and bring it to life.

Resha with Her Colleagues from the sales and marketing Teams of all three Hilton properties in Goa

What have the tourist footfa s been ike during the monsoon season at Doub eTree b Hi ton Goa Panaji?

Our season was fantastic in terms of domestic tourism, with plenty of local visitors enjoying our resort. While we haven't seen as many international tourists as we might have liked, we've still been thrilled to serve all of our guests and provide them with the best possible experience. We're always looking for new ways to attract visitors from all around the world and hope to continue growing our international customer base in the future

An upcoming events/initiatives at Doub eTree b Hi ton Goa - Panaji that peop e can ook forward to during the new tourist season that starts in September?

We have a range of activities and events planned throughout the year, such as seasonal promotions, special dining experiences, wellness retreats, and cultural celebrations. suggest checking the resort's social media pages to get the latest information about all upcoming events planned for the new tourist season that starts in eptember

Fina , what thought wou d ou ike to eave our readers with?

would like to encourage readers to always keep learning and growing in their personal and professional lives, and to embrace new opportunities and challenges with an open mind

would also like to invite them to occasionally come over to DoubleTree by Hilton Goa Panaji, during weekends and on holidays to take a much needed break from their daily routines and spend quality time with their family and friends. We have a lot of amazing restaurants at the hotel where they can spend time enjoying the various dishes crafted by our well qualified chefs. They can also spend time having fun in our pools. we also occasionally have serval kinds of food festivals showcasing cuisines from different parts of ndia.

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

Odxel Beach, Dona Paula, Goa- 403004

Article by: Steve Antao Images by: Colonel’s Bistro

In a quaint neighbourhood in Porvorim, Goa, a delightful home-based bakery named Colonel’s Bistro is making waves with its delectable and health-conscious treats. Founded in 2022 by the dynamic mother-daughter duo, Nisha Narayan and Navya Singh, this bakery was born out of a shared love for baking, a passion for healthy living, and a desire to create a positive impact on people's lives. Today, Colonel’s Bistro is renowned for its wide range of healthy products and its commitment to promoting sustainable practices.

A Journey Driven by Passion and Dreams

The story of Colonel’s Bistro is one of dreams, dedication, and perseverance. Navya's parents, who spent years traveling due to her father's service in the Indian Army, decided to settle down in Goa. This marked the beginning of a new chapter in their lives, and it was here that Nisha's long-cherished dream of opening a bakery found its wings. Together, Nisha and Navya transformed their kitchen into a haven for baking, filled with cotton aprons, an orange kitchen stool, and the aroma of freshly baked goodies.

A Healthy Twist on Timeless Favourites

Colonel’s Bistro stands out for its commitment to offering healthier alternatives without compromising on taste. The bakery proudly boasts a diverse menu of healthy cakes, pastries, chocolates, cookies, and their much-loved stuffed buns. Their fusion cheesecakes, such as the Rasmalai cheesecake and Gulab Jamun cheesecake, have become customer favourites, showcasing the team's creativity and culinary expertise.

In their quest for healthier options, Nisha and Navya ditched conventional flour in favour of wheat and almond flour. They also replaced white sugar with jaggery and coconut sugar, catering to health-conscious customers. This approach has resonated with health-conscious individuals, tourists, locals, and corporates alike, who seek guilt-free indulgence without compromising on taste.

Apart from their sweet offerings, Colonel’s Bistro also serves healthy home cooked meals. They have been catering to a number of clients who have been ordering their healthy meals for the past 8 months now.

Gulab Jamun Cheesecake

Cake prepared by Colonel’s Bistro

Navya Singh (left) with her mother Nisha Narayan (right)

Empowering Women and Embracing Sustainability

Colonel’s Bistro isn't just a bakery but also a symbol of empowerment and sustainability. Nisha and Navya, coming from different professional backgrounds, have shattered stereotypes and patriarchal norms, proving that women can succeed as entrepreneurs. As a climate action journalist, Navya brings her ecoconscious ideas to the bakery, leading them to adopt sustainable packaging alternatives and reduce waste by creatively using leftover batter.

Feedback: The Secret Ingredient for Success

The success of Colonel’s Bistro is not solely based on the quality of its products but also on its receptiveness to feedback and continuous learning. Nisha's dedication to culinary education has been pivotal in developing innovative and health-focused recipes. Their openness to discussing ideas and recipes with customers and peers in the industry has allowed them to refine their offerings and meet the diverse needs of their clientele.

Building Relationships and Trust

Colonel’s Bistro's ethos centres around building lasting connections with customers. They understand that a good meal or a scrumptious cake can instantly uplift spirits, and they aim to enhance this experience by offering healthier alternatives that are equally delightful. Their commitment to baking the world a better place is not just about the food they serve but also about fostering a community of food enthusiasts who value health, taste, and the well-being of the planet.

Colonel’s Bistro is not just a bakery; it is a testament to the power of passion, dedication, and innovation. Whether you're a healthconscious individual or someone who loves indulging in guilt-free treats, Colonel’s Bistro has something special to offer - a taste of happiness, one healthy bite at a time.

To place orders for the delicious cakes and other baked goodies offered by Colonel's Bistro, contact them on:

WhatsApp: 9529973934.

You can DM them on their Instagram page (@colonelsbistrogoa) www.itsgoa.com itsgoa_ Itsgoa

Cheesecakes

Spiced Bread prepared by Colonel's Bistro

home bakery

Frosted Bliss

Founded in 2020 by Cliffa Martins, Frosted Bliss is a Parra-based home bakery that offers a delectable range of cakes and other baked goods.

Article by: Team ItsGoa

Images by: Frosted Bliss

www.itsgoa.com itsgoa_ Itsgoa

In the quaint village of Parra, nestled in the scenic region of Bardez, Goa, a delightful home-based food enterprise called Frosted Bliss has been creating waves with its delectable offerings. Founded by Cliffa Martins in July 2020, Frosted Bliss has quickly become a local favourite for its mouthwatering cakes, brownies, cupcakes, and more.

The Birth of Frosted Bliss

Frosted Bliss offers a diverse range of baked goodies that are prepared using only the highest quality ingredients. Their product range includes Celebration Cakes, Tea Cakes, Brownies, Cupcakes, Cheesecakes, and more, catering to both egg and eggless preferences. What sets Frosted Bliss apart is their commitment to baking everything from scratch, without the use of compounds or artificial additives.

The Visionary Founder

Cliffa Martins, the mastermind behind Frosted Bliss, is a 29-year-old resident of Parra, Goa. She holds a B.Com degree from St. Xavier's College, Mapusa, and an MBA in Financial Services from Goa University. After a brief stint in the banking industry, she decided to follow her passion for baking, a hobby she had nurtured over the years. Cliffa's journey is a testament to the fact that passion and determination can lead to the creation of successful enterprises.

While Cliffa may not have formal culinary qualifications, she has honed her skills through short-term courses with renowned bakers in India. Her dedication and love for baking have been instrumental in her ability to deliver exceptional products that have garnered a loyal customer base.

The Inspiration

Frosted Bliss was born out of Cliffa's love for baking and the encouragement of her friends and family. Initially baking for her close circle, she soon realised the potential to turn her passion into a profession. The overwhelming support from loved ones fuelled her ambition to start taking orders and turn her hobby into a thriving business.

Cliffa Martins, Proprietor, Frosted Bliss

Salted Caramel Chocolate Cake

Early Challenges and Support

Like any new enterprise, Frosted Bliss faced the challenge of building brand awareness. However, with unwavering support from her parents, family members, and friends, Cliffa overcame these hurdles. Their encouragement and belief in her abilities were crucial in making Frosted Bliss a household name in Parra and beyond.

A Diverse Clientele

Frosted Bliss caters to a diverse clientele, primarily from Parra, but also extending to other parts of Goa. The enterprise has even attracted orders from domestic tourists and overseas customers, a testament to the quality and reputation of the products.

Future Plans

Looking ahead, Cliffa's main focus is on maintaining consistency, providing exceptional customer service, and introducing new flavours and items. While the future holds exciting prospects, her dedication to delivering delicious treats remains unwavering.

Cliffa Martins and her home-based food enterprise, Frosted Bliss, serve as an inspiring example of how following one's passion and receiving unwavering support can lead to the creation of a successful business. With a commitment to quality, creativity, and customer satisfaction, Frosted Bliss has undoubtedly carved a sweet spot in the hearts of its patrons and promises to continue spreading joy, one delectable treat at a time.

How to Order: Customers can easily place their orders by contacting Frosted Bliss through WhatsApp at +91-9168752503. The enterprise also maintains a strong online presence, with an Instagram page (@frostedblissgoa) and a Google listing under "Frosted Bliss."

Classic Chocolate Cake

Crunchy Chocolate cake

Cupcakes by Frosted Bliss

Assorted

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.

Chef Paul Fernandes

A member of the faculty at Kamaxi College of Culinary Arts, Verna, Chef Paul Fernandes’ glorious career, spanning over four decades, has seen him whip up amazing dishes at some of the world’s top hotels and cruise-liners.

Article by: Steve Antao Images by: Kamaxi College of Culinary Arts, Verna

chef

In the world of culinary arts, there are chefs, and then there are educators who shape the future of the industry. One such luminary is Chef Paul Fernandes, the Faculty Chef at Kamaxi College of Culinary Arts in Verna. With a culinary journey spanning over four decades and a passion for teaching that's as fiery as the stovetop, Chef Paul is leaving an indelible mark on the culinary world.

A Journey Through the Culinary Cosmos

Chef Paul's journey in the hospitality industry began in 1981 when he stepped into the bustling kitchens of the Taj Mahal Intercontinental in Mumbai. Under the guidance of renowned Executive Chef Satish Arora and several iconic chefs specialising in French cuisine, he honed his skills. His dedication led him to elite resorts in Bahrain and ultimately to the mesmerising world of cruise ships. Over 17 years, he climbed the ranks, reaching the esteemed position of acting Executive Chef at Carnival Cruise Lines. His journey continued with Disney Cruises and Royal Caribbean International, where he served as a Sous Chef, consistently delivering the finest cuisines at sea.

Menu Planning as a Fine Art

Chef Paul's expertise isn't limited to the kitchen. During his tenure as an Executive Chef at a Goa hotel, he played a pivotal role in designing and setting up the kitchen. This experience profoundly shaped his approach to culinary management and menu planning. His designs were not just about functionality; they were works of art that encouraged global cuisines and ensured longterm feasibility, even in the face of menu and service changes.

Navigating Challenges on High Seas

Working in the cruise industry presented unique challenges. To maintain high-quality standards in large-scale food operations, Chef Paul emphasised hygiene, sanitation, and precision. He orchestrated the kitchens like well-oiled.

He orchestrated the kitchens like well-oiled machines, with contingency plans in place for any unexpected setbacks. Each chef and their crew operated with clockwork precision, ensuring that the culinary experience on board was nothing short of exceptional.

Igniting Passion Through "Hands-On" Training

At Kamaxi College of Culinary Arts, Chef Paul's teaching philosophy revolves around "hands-on" cooking. He believes in breaking down barriers and building confidence in his students. Through repeated practice and meticulous explanations, he instills the art and science of cooking. His goal is to ignite their passion for the culinary arts, understanding that enthusiasm is the key to their success.

A Diverse Palette of Interests

Beyond the culinary world, Chef Paul has a diverse set of hobbies. He's a "popular mechanics" enthusiast, relishing in DIY projects and the great outdoors. Gardening, repairing, and maintaining various projects are his creative outlets, along with his lifelong passion for freshwater aquariums.

Chef Paul Fernandes shares key insights about cooking skills to the students at Kamaxi College of Culinary Arts, Verna

Turning Feedback into Opportunities

Chef Paul recognises the importance of constructive criticism. He guides his students in handling feedback and transforming it into opportunities for improvement. By helping students understand the nuances of culinary critique, he equips them to create dishes that not only satisfy taste buds but also tell a story.

A Vision for the Future

Chef Paul Fernandes’ aspirations as a culinary professional and educator are deeply rooted in his commitment to the next generation. He plans to tailor his teaching methods to meet the evolving needs of his students. His involvement in

programs like the F&B Service Associate program, designed to address industry-specific shortages, is a testament to his dedication to culinary education. Looking ahead, he envisions engaging in voluntary work to support small culinary establishments and continuing to champion the culinary profession.

In the world of culinary education, Chef Paul Fernandes is a beacon of knowledge, experience, and inspiration. His journey through the realms of hospitality and his passion for nurturing culinary talent make him an invaluable asset to Kamaxi College of Culinary Arts, Verna, and the culinary world at large. Chef Paul's legacy is one that will continue to sizzle and inspire for generations to come.

Chef Paul Fernandes conducting a practical session for the students of Kamaxi College of Culinary Arts, Verna

Chef Paul Fernandes, Faculty Chef at Kamaxi College of Culinary Arts, Verna

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.

tribute

The Legacy Lives On

Mr. Vincent Ramos, one of the biggest names in Goa’s hospitality industry, passed away last month. ItsGoa takes a look at his illustrious 27-year long career that saw him rise from the rank of a restaurant manager to being APPOINTEd as Senior Vice president – Operations for IHCL in Goa.

Article By: Steve Antao

Images by: IHCL, Goa

On 16th August 2023, the whole of Goa was shocked to hear of the sudden and untimely demise of one of the biggest names in the hospitality industry in Goa - Mr. Vincent Ramos. Mr. Ramos, who was the Senior Vice President – Operations of The Indian Hotels Company Limited (IHCL) in Goa, was a son of Goan soil.

Born and raised on the quaint island of Chorao, Mr. Ramos did his schooling at Monte de Guirim boarding school and later earned his bachelor’s degree at the Institute of Hotel Management Goa, Porvorim. He then went on to successfully pursue and receive his Master’s degree in Business Administration from S. P. Jain Institute of Management and Research in Mumbai.

Vincent's journey with the IHCL began in November 1999 when he joined the organisation as Senior Restaurant Manager. He was a part of the Taj Exotica, Goa's pre-opening team. Vincent spent 7 long years at the hotel during which he saw himself rise from being a Senior Restaurant Manager to becoming an Assistant F&B Manager to F&B manager to EAM (Accommodations) and then to Resident Manager in May 2007.

In July 2008, Mr. Ramos was appointed as the General Manager of Vivanta by Taj, Kumarakom in Kerala. His one-and-a-half-year-long stint at the property saw him successfully turn around the hotel from a loss-making venture into a profitable one. Vincent's relentless dedication in crafting a turnaround of the Taj Kumarakom property resulted in a significant recovery for the company As he understood the local culture better, he thought of giving the hotel’s guests an experience of the same. For this, he and his team at the hotel developed paddy-farming, fishfarming and vegetable-farming alongside canals to create excitement and locally imbibed experiences for guests. All these ideas and efforts of Vincent Ramos and his team successfully paid off and resulted in the increased footfalls at the property increasing.

Pleased with Vincent’s accomplishments at Vivanta by Taj, Kumarakom, IHCL appointed him as the General Manager of Taj Malabar, Kochi in 2010. At this property too, Vincent put all his innovative ideas and strategies to work which resulted in the Taj properties in Kerala becoming more popular with tourists. The several new changes that Vincent brought about in the operations of Vivanta by Taj, Kumarakom and Taj Malabar, Kochi, resulted in both properties earning several accolades, including Taj Malabar, Kochi winning the prestigious Taj Hotel of the Year award in 2013.

Mr. Vincent Ramos in 2017 speaking to management students at Goa University

Mr. Vincent Ramos, Senior Vice President – Operations, The Indian Hotels Company Limited (IHCL) in Goa.

Mr. Vincent Ramos (extreme left) with Mr. Puneet Chhatwal, Managing Director & CEO (third from left) and the senior management of IHCL at the launch of amã Stays & Trails in Goa, India’s first branded homestay portfolio from IHCL.

Mr. Vincent Ramos unveiling the Qmin logo to mark the opening of the New Qmin outlet at Ginger Goa, Panaji in 2022.

In 2013, Vincent was appointed as General Manager of Umaid Bhawan Palace in Jodhpur, Rajasthan. During his stint in Rajasthan, the hotel bagged the ‘Best Hotel of the World 2016’ award from TripAdvisor, bringing the most coveted accolade to India and IHCL.

In 2016, destiny led Vincent to return back to his home state Goa as he was appointed as the Area Director – IHCL, Goa and General Manager of Taj Exotica Resort & Spa, Benaulim. During his threeyear-long stint at the resort, Taj Exotica Resort & Spa was voted as the 5th Best Resort Hotel in India, as well as the 28th Best Hotel in the World by Travel + Leisure’s Annual World’s Best Awards 2018.

In 2017, Vincent was appointed as Area Director of IHCL-Goa region, During this tenure, he was instrumental in the expansion of IHCL in Goa, across its group of brands - Taj, SeleQtions, Vivanta, Ginger, amã stays & trails, Qmin and TajSATS. Under his governance, IHCL witnessed transformative growth in the region leading to greater profitability and market leadership in each of the relative market segments.

In 2022, Mr. Vincent Ramos became the first Goan to be appointed as Senior Vice President –Operations for IHCL, Goa region. Under his leadership, Ramos provided strategic direction to IHCL hotels within the region. He was also instrumental in the introduction of several new initiatives at IHCL hotels in Goa.

Mr. Ramos was an active member of several tourism-related associations and committees in Goa including the Hotel Association of India’s Goa chapter, the Managing Committee of the Travel and Tourism Association of Goa, and the Empowered Committee for the Goa Tourism Board. He also served as a mentor for the Tourism committee of the Goa Chamber of Commerce and Industry.

Vincent Ramos was recognised across Goa for his generosity, kindness and his noteworthy contributions to Goa’s tourism industry. His humble and empathetic approach to the underprivileged communities in Goa was derived from the values and principles instilled in Vincent during his childhood. The curtains may have come down on the life of one of Goa’s legendary icons, but his personality, his ideas and achievements shall be remembered for many years to come.

Mr. Vincent Ramos receiving the honourary certificate for Taj Fort Aguada Resort & Spa, Goa (India’s first luxury beach resort) at the hands of Mr. Shripad Naik, Union Minister of State for Tourism on Goa Statehood Day 2022.

Mr. Vincent Ramos with the ‘Villa of The Year’ award which was won by ‘ama Stays & Trails, Siolim’ (An IHCL property) at India’s Favourite Homestay Awards 2022.

Courtesy: The Goan

Mr. Vincent Ramos

The Garden q iche is a very r stic-looking dish, that is packed with the goodness of eggs, milk and a whole range of colo rf l veggies like spinach, m shrooms, green capsic ms, cherry tomatoes and more. when prepared with a scr mptio s sweet potato cr st and witho t flo r, it becomes an excellent gl ten-free option for q iche lovers

The s al flo r-based cr st can be replaced by a base made o t of sweet potato slices, and the filling is wholesome and n tritio s. All this with a dash of Italian herbs and cheese to top it all!

Perfect for a S nday morning breakfast with yo r family

Healthy Garden Quiche with Flourless Crust

Ingredients:

• Cooking spray

• 1 large sweet potato, c t into thin slices

• 1 tsp olive oil

• 1 tbsp chopped garlic

• ¼ c p green capsic m diced

• 1 tbsp mixed Italian herbs

• 1 large white onion, diced

• 5 cherry tomatoes diced

• 1 c p spinac

• ¼ tsp salt

• 8 to 10 Chicken cocktail sa sages (optional)

• Freshly gro nd black pepper

• 4 large eggs

• ¼ c p milk

• 2 -3 c bes of cheese (Cheddar/Feta/Goat Cheese)

Method :

To make the sweet potato cr st

Preheat the oven to 180 degrees celsi s

Grease the pie dish with nonstick cooking spray

Add the sweet potato slices all aro nd the base (as shown in the pict re below). C t some in half if yo need them to fit on the sides.

Spray the sweet potatoes with additional nonstick cooking spray

Bake for 20 min tes. Once done, remove it from the oven and allow it to cool for 5 min tes

In the meantime, prepare the filling for the q iche.

To Prepare The Veggie Filling :

• Heat a pan and add olive oil.

• Add chopped garlic, onion and diced tomato; sa te for a few min tes. Then add spinach, m shroom, chicken cocktails  and the tomatoes.

• Sa te for another min te, or ntil spinach wilts.

Remove from heat and set aside to cool.

Sauting all the Ingredients in A Pan

slices of sweet potato

Bowl

• In a medium bowl, whisk together eggs, milk, salt and pepper.

• Add spinach mixture over the baked sweet potato crust, then pour egg mixture over the top.

• Sprinkle cheese crumbles on top, along with an additional sprinkle of salt and pepper.

• Bake in the preheated oven at 180 degrees Celsius for 45 minutes or till the top of the quiche looks firm and done.

• Cool the baked quiche for a few minutes, cut into slices and serve.

About the Author:

Greta Fernandes is a certified nutritionist and food blogger based in Mumbai. She is a self-taught baker and runs DeliciouslyURS, an online confectionery that specialises in sugar-free cakes. Deliciously URS provides pan India delivery of brownies, cookies, and tea cakes – both, sugarfree and regular versions.

To place orders for cakes and other confections from Deliciously URS, contact Greta on:

WhatsApp: 8369880446

Facebook: https://www.facebook.com/ deliciouslyursbygreta

Website: https://deliciouslyurs.com/

Whisking