Pálma Resort: Eco-friendly beachside retreat in Ashwem blending elegance, wellness, and local charm.
Jugnu Arun
Jugnu in Assagao offers tropical-themed dining with innovative Indian cuisine and vibrant community vibes.
Papa Pedros Goa
Papa Pedros Goa: Authentic Goan brand famed for artisanal bebinca and global recognition.
Vats
Chef Arun Vats fuses global flavors with sustainability and empathy, championing authentic, innovative cuisine.
Editorial
Dear Readers,
Welcome to this edition of Eat & Stay, where we explore Goa’s dynamic world of food, hospitality, and creative culture. In this issue, we spotlight seven inspiring stories that celebrate the people and places shaping Goa’s vibrant lifestyle with passion and purpose..
Our cover feature takes you to Jugnu in Assagao, a tropical oasis where old-world charm meets new-age hospitality. With its immersive dining experiences and inventive Indian-tropical menu, Jugnu isn’t just a restaurant—it’s a mood, a movement, and a gathering ground for the culturally curious.
We also spotlight Papa Pedros Goa, a homegrown legacy that’s handcrafted with heart. Known for their iconic bebinca, Papa Pedros is more than a brand— it’s a celebration of Goan tradition, resilience, and sweet success from humble roots to global love.
Up north in serene Ashwem lies Pálma Resort, where earthy elegance meets mindful luxury. Think sustainable design, soulful cuisine, wellness rituals, and a beachside escape that puts people and planet at the center of hospitality.
Seasoned chef and culinary mentor Arun Vats brings over two decades of global kitchen experience to the table. Known for his ingredient-forward approach, Chef Arun merges sustainability, innovation, and empathetic leadership into every dish he creates.
For those with a sweet tooth and an eye for detail, Sugarlicious is a delight. This minimalist buttercream cake studio has been redefining home baking since 2012 with its perfect balance of artistry, taste, and integrity.
We then check into La Estoria, a Candolim gem that fuses Portuguese heritage with contemporary indulgence. With its chic rooms, refined dining, spa, and event spaces, it’s the ideal hideaway for those seeking serenity with style.
And finally, we bring you a fresh summer indulgence from Greta Fernandes, a Mumbai-based nutritionist and food blogger. Her guilt-free, protein-packed Mango Pistachio Rasmalai is a wholesome twist on a beloved classic—light, luscious, and oh-so-refreshing.
This issue is a tribute to those who are shaping Goa's culinary future, with dedication, creativity, and a deep respect for tradition. From indulgent desserts to mindful, nutritious creations, these individuals bring their unique talents and passion to the forefront, enhancing Goa’s vibrant food culture.
Well, that's all I have for you from my desk this month. I hope you enjoy reading this month’s issue of our magazine. Do share it with your friends all across the globe.
Until next time, cheers!
Jessyl Fernandes
Editor
Index
01 Jugnu
02 Papa Pedros Goa
03 Pálma Resort
04 Arun Vats
05 Sugarlicious
06 La Estoria, Goa IHCL SeleQtions
07 Mango Pistachio Rasmalai
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 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 blogbased 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.
Editorial Team
Chief Editor
Jessyl Fernandez
Sales
Donald Fernandez
Content & Social Media
Saviola Dias
Renata Fernandes
Graphics & Layout
Shashank Parab
Latisha Govekar
For advertising queries:
+91 7887330620 / 9370502124
Jugnu in Assagao, Goa, is a tropical-themed restaurant offering immersive dining, innovative Indian-tropical cuisine, and curated experiences, blending old-world charm with modern hospitality and community engagement.
the masterminds behind Jugnu, the visionaries who lit the sparkSandeepraj Salian and Vicky Bachani
Jugnu: A Tropical Oasis in the Woods
In the heart of Assagao, Goa, lies a culinary gem that symbolises the essence of Indian hospitality and tropical charm. Jugnu, a restaurant co-founded by Sandeepraj Salian and Vicky Bachani, is a haven for foodies and those seeking an immersive dining experience. This 160-year-old restored Portuguese house has been transformed into a vibrant, layered space that seamlessly blends old-world charm with new-world energy.
The Founders' Vision
Sandeepraj, an IT engineer with roots in the hospitality industry, brings his creative flair to Jugnu's concept and design. His passion for curating visually impressive spaces is evident in every corner of the restaurant. Vicky, a Hospitality Management graduate, ensures that Jugnu's operations run smoothly, leveraging his experience in London's iconic Indian dining destinations. Together, they've created a space that's both adventurous and inviting.
Culinary Experience
Jugnu's menu is a love letter to the tropics, inspired by India's place in the tropical belt and its shared culinary DNA with coastal and equatorial cultures. Chef Ajay Chopra, a respected culinary voice, has curated a vibrant, layered menu that blends regional authenticity with local ingredients and storytelling. Signature dishes like Khandeshi Raani Noir, Watermelon Somtam, and Charminari Dum ka Murgh showcase the restaurant's commitment to innovative, tropical cuisine.
Ambience and Decor
Jugnu's design is a journey through curated spaces, each evoking emotion, nostalgia, and wanderlust. The property is divided into multiple zones, including a lush tropical garden, air-conditioned dining sections, and a private 8-seater dining room. The bar, anchored by a suspended tree bark, is a work of art that blends rustic and elegant elements. Every corner of Jugnu is immersive and intentional, designed to feel like a hidden gem deep in the
Cabana seating
Watermelon Som Tam Salad
Customer Experience
At Jugnu, guests are treated like they're dining in a friend's home comfortable, inspired, and a little surprised. The restaurant's focus on grazing tables, storytelling, and connection-sparking experiences creates a unique atmosphere. From Easter brunches to themed nights, Jugnu's events invite the community into their world.
Adapting to Trends
Jugnu stays relevant by introducing vegan options, using sustainable packaging, and curating events that reflect cultural trends.
The team regularly updates the menu based on seasonality and feedback, ensuring a dynamic dining experience.
Community Engagement
Jugnu collaborates with local artists, musicians, and creators for events and installations. The restaurant plans to host workshops, themed nights, and popups that foster community engagement and creativity.
Future Plans
Currently focused on Jugnu, the founders are planning seasonal brunches, chef collaborations, and a delivery-focused menu designed specifically for Goa's unwinding dining traditions.
Jugnu is a tropical oasis in the woods, offering an immersive dining experience that blends Indian hospitality with global flavours and creativity. With its unique ambience, innovative cuisine, and commitment to community engagement, Jugnu is a must-visit destination for foodies and those seeking a truly exceptional dining experience.
Alfresco Dining
Peri Peri Paneer Tikka
Indian Origin Cocktail
Papa Pedros Goa
Papa Pedros Goa is a homegrown Goan brand built on passion, authenticity, and tradition—renowned for its artisanal bebinca and rooted in a heartfelt journey from humble beginnings to global recognition.
Article by: Team ItsGoa
Images by: Papa Pedros Goa
cloud kitchen
In a modest Goan kitchen, propped up on a stool to reach the stove, a young boy began what would unknowingly become a lifelong journey in the culinary world. That boy, now the founder of Papa Pedros Goa, has transformed his childhood fascination with food into a thriving homegrown brand renowned for its authenticity and heart.
The Genesis of a Passion
Cooking was never just a hobby—it was a calling. While his mother worked, he would explore basic recipes like fried eggs and French fries, intuitively guided by taste and curiosity.
Despite initial attempts to pursue conventional careers, including two tries at JEE and a brief stint in commerce at Dempo College, he found himself uninspired. His true calling led him to enrol at the Institute of Hotel Management (IHM) in Curchorem, embracing long daily commutes to pursue his passion professionally.
His formal training, including industrial experience at Marriott and work with Padaria Prazeres, laid the foundation. Yet, the desire to build something independently remained strong. What began as a humble endeavour selling one or two bebincas a
month from home, soon evolved into a recognisable brand—Papa Pedros Goa.
Honouring Heritage Through a Name
The name Papa Pedros carries a legacy. Joel Dias, the founder of Papa Pedro, named the brand in honour of his grandfather, Mr. Pedro Antonio Dias. Fondly known as "Papa" by those around him, the name "Papa Pedro" is a heartfelt tribute to his legacy and enduring influence. Mr. Pedro Antonio Dias a man known for crafting vinegar and sausages, the brand is a tribute to his roots. This deep connection to tradition is evident in every product crafted under the label.
The eatery offers a carefully curated mix of traditional Goan snacks and Portuguese delicacies, with its crown jewel being the handmade bebincas. To ensure round-the-year engagement and appeal, the founder also introduced gourmet burgers—a clever fusion of comfort food with his signature flair.
Built From the Ground Up
Financial limitations at the age of 23 didn’t deter him. Without the means to rent a commercial space, he chose to operate from home. This decision, grounded in practicality, became the cornerstone of the business’s philosophy: quality over extravagance.
The initial menu revolved around artisanal bebincas, distinct from the mass-produced, commercial versions. As demand increased, the menu expanded organically, shaped by customer preferences and culinary innovation.
The Signature That Sparked a Movement
It’s no surprise that bebinca remains the most beloved dish at Papa Pedros Goa. The dessert not only earned him local fame but also global recognition. Today, these handcrafted delicacies are shipped to the UK, Ireland, and the US, and are served in multiple restaurants across Goa.This success, however, is rooted in rigorous quality control. The founder begins each morning with a round of taste-testing and inspections, ensuring every batch meets precise standards. Recipes are meticulously measured and timed, guaranteeing consistency without compromising flavour.
Mr. Joel Dias
(Founder of Papa Pedros Goa)
Beyond Food: Building a Brand on Passion and Integrity
Unlike many cafés that rely on ambiance, Papa Pedros Goa builds its brand through the food itself. Operating without a dine-in facility, the venture thrives solely on the quality and love infused in each dish. Every plate speaks for itself, creating a loyal customer base that grows through referrals and repeat orders.
From selling one bebinca a week to moving up to a dozen a day, the numbers reflect a story of perseverance and trust. This steady growth, powered by word of mouth, has drawn interest from investors eager to scale the venture. But the founder remains committed to his principles—preferring independence and craftsmanship over rapid expansion.
The Everyday Hustle of a Café Owner
Running Papa Pedros Goa is far from glamorous. It involves early mornings, supervising production, managing inventory, maintaining hygiene, monitoring finances, innovating recipes, and refining the existing menu. For the founder, no recipe is ever final— perfection is an ongoing journey.
What truly sets him apart is his perspective on competition. Rather than looking outward, he focuses on internal growth—constantly challenging himself and his team to improve. From a one-man kitchen to a five-person operation, every milestone has been achieved without external funding.
Navigating the Digital Space
Though social media has not been the main pillar of Papa Pedros Goa’ success, its potential is not lost on him. While customer satisfaction and personal recommendations have been the brand’s biggest advocates, he is gradually turning his attention to strengthening the digital footprint, complementing the brand's organic growth with broader online engagement.
A Vision Beyond Borders
The dream is clear: take Papa Pedros Goa global. With international orders already in motion, the brand is well on its way. But no matter how far the brand reaches, the founder remains grounded in the same principles that sparked his journey—authentic flavours, honest work, and an unwavering passion for food. In a world dominated by flashy trends and fleeting fame, Papa Pedros Goa is a reminder that with enough heart, even the smallest kitchen can create something extraordinary.
www.itsgoa.com itsgoa_ Itsgoa
indian british chicken burger
crumb fried chicken burger
Classic beef burgers
Pálma Resort
Pálma Resort in Ashwem, Goa, is a serene, ecoconscious retreat offering earthy elegance, local cuisine, wellness experiences, and communitydriven hospitality, all set by the beach.
Nestled in the heart of Ashwem, Goa, Pálma Resort is a haven of tranquility and elegance where the rhythms of nature and the warmth of hospitality converge. This stunning beachside retreat is the creation of a passionate team that shares a deep connection to the land and its people.
A Vision of Earthy Elegance
The founders of Pálma Resort envisioned a space that not only showcases Goa's natural beauty but also meaningfully contributes to the local ecosystem. By blending earthy textures, thoughtful design, and genuine hospitality, they have crafted an oasis that feels like a home away from home. The resort's architecture flows seamlessly with the landscape, incorporating natural materials, open spaces, and soft lighting to create an immersive experience.
Culinary Delights at Ashwé351
The resort's in-house restaurant, Ashwé351, offers a culinary journey that reflects the flavours and spirit of Goa. With a focus on seasonal and local ingredients, the menu features a variety of global influences, from laid-back brunches to candlelit dinners under the stars. Ashwé351’s commitment to quality, flavour, and ambiance makes it a standout destination for food enthusiasts seeking an exceptional dining experience.
Sustainability and Community Engagement
Pálma Resort is grounded in sustainability and community engagement. The team has implemented various initiatives to reduce their environmental footprint, including the use of renewable energy sources and locally sourced materials. The resort also prioritises local employment and cultural sensitivity, ensuring that its presence positively impacts the community.
The Citrus Rave
Pork Chops
Wellness and Guest Experience
At Pálma Resort, wellness is a way of life. The resort provides a range of activities and programs designed to nourish the mind, body, and soul, including yoga, meditation, sound healing, and cacao ceremonies.
Guests can choose from a variety of accommodations, including oceanfront suites, swimout suites, and family-friendly rooms, each carefully designed to ensure a comfortable and rejuvenating stay.
Leadership and Expertise
The leadership team behind Pálma Resort comprises a diverse group of professionals with expertise in hospitality management, architecture, culinary arts, and finance. United by a common vision, they bring
a unique blend of creativity and structure to the resort's operations, ensuring that every aspect of the guest experience is thoughtfully considered.
Future Developments and Plans
As Pálma Resort continues to evolve, the team is exploring new ways to deepen their connection with nature and the community. From seasonal collaborations to community-focused initiatives, their goal is to create a truly immersive experience that reflects the essence of Goa.
In conclusion, Pálma Resort is a shining example of what can be achieved when passion, purpose, and creativity come together. Whether you’re seeking a relaxing getaway, a culinary adventure, or a chance to reconnect with nature, this stunning beachside retreat is sure to leave a lasting impression.
Pálma Resort
Sicilian Pasta
cottages
Arun Vats
Chef Arun Vats, with 22+ years of experience, blends global flavours with sustainable practices, empathetic leadership, and a passion for authentic, ingredient-driven cuisine and innovation. He is the Director of Culinary at Novotel Goa Dona Sylvia Resort.
Article by: Team ItsGoa
Images by: Arun Vats chef
In the dynamic world of culinary artistry, where flavours evoke memories and dishes tell stories, Chef Arun Vats Arun vats, The director of Culinary at Novotel Goa Dona Sylvia Resort, stands out as a seasoned professional whose journey is as inspiring as the meals he crafts. With over 22 years of experience in the hospitality and food & beverage industry, Arun’s culinary odyssey is a testament to dedication, continuous learning, and a deep-rooted love for cooking.
Humble Beginnings to a Global Palette
Arun’s first tryst with cooking was born from familial affection. As a schoolboy, he would prepare hot chapatis for his grandmother, following his mother’s instructions with earnest discipline. This seemingly simple act would sow the seeds of a lifelong passion. He found himself observing his mother’s techniques and was soon captivated by culinary shows, especially Khana Khazana by Chef Sanjeev Kapoor.
These early influences shaped his dream of becoming a chef, a dream he pursued through formal training at the Institute of Hotel Management, Gurdaspur, affiliated with the National Council, PUSA, New Delhi.
Grilled Lamb with fresh mint corn, black pepper & wine jus
A Versatile Professional Journey
Arun’s expansive professional portfolio reflects his multifaceted skillset. From managing kitchen operations and curating unique dining experiences to overseeing vendor relations and mentoring culinary teams, he brings a holistic approach to leadership. His professional training began at the prestigious Siddharth Hotel by Jaypee Hotels in New Delhi. Over the years, he honed his skills at iconic establishments such as The Oberoi Amarvilas, Taj Umaid Bhawan Palace, Vivanta by Taj (Yeshwantpur, Coorg, Bekal), and Taj Mahal Hotel, New Delhi. His international exposure includes learning Caribbean cuisine during his time on cruise lines, further enriching his global perspective.
Culinary Passions and Signature Style
Arun’s love for fresh, vibrant ingredients reflects in his preference for French, Mediterranean, Italian, and Caribbean cuisines. Known for his prowess in slow pit roasting and barbecuing over open flames, his cooking is a blend of rustic technique and refined execution. One of his proudest creations, “Pan Seared Scallops with Nutty Butter, Green Pea Puree, Pumpkin Crisp, Olive Pearls & Espuma of Hollandaise with Aged Balsamic,” perfectly exemplifies his flair for combining complex flavours with visual artistry.
Arun Vats
Confit Tomato Bruschetta with Olive Tapenade & Garden Pesto
Thoughtful Menu Creation and Ingredient-Driven Philosophy
For Arun, menu planning is a strategic and thoughtful process. He considers the location, target clientele, and availability of regional ingredients while curating dishes that are not only innovative but also reflective of the locale.
He believes in the power of seasonality, leveraging fresh produce to design starters, mains, and desserts that resonate with nature’s rhythm. His cooking philosophy begins at the root — sourcing. Quality control spans from receiving to plating, with each step handled with care. Training his team to uphold these values is key to his kitchen ethos.
Leadership with Empathy and Precision
Arun’s approach to kitchen management is rooted in transparency, mutual respect, and consistent training. He thrives in high-pressure environments by maintaining composure, enabling thoughtful decision-making during peak service hours. For him, leadership is about fostering communication and building trust, ensuring that every team member feels valued and heard.
Customer-Centric and Solution-Oriented
Feedback, whether appreciative or critical, is welcomed with open arms. Arun sees it as an invaluable tool for growth and customer satisfaction. His personal touch — understanding guests’ preferences and crafting bespoke dining experiences — adds a heartfelt layer to his culinary service.
When challenges arise—like missing ingredients or unhappy customers—he responds with humility and empathy. As Arun says, “To solve any situation, be a human first. Empathise, take ownership, and make it right.”
Sustainability and Ethical Cooking
Sustainability is not a trend for Arun; it's a practice deeply ingrained in his operations. He advocates for seasonal menus, local sourcing, reduced plastic usage, and zero-waste initiatives within his kitchens. Ethical sourcing is paramount — if it means saying ‘no’ to a customer to avoid ecological harm, he doesn’t hesitate. Currently at Novotel Dona Sylvia Resort" we are growing our fresh produce like basil, beans, cherry tomatoes, coconuts, chilli, curry leaves, radish, amaranth, methi etc and using the same on our daily buffets.
Pan Seared Salmon with Pearl Barley & Sumac Risotto
Balik Salmon with Seared Scallop & Rucola
Arun with South African Cricketer Nicky Boje
To attract Goans - Arun has curated a theme night called AMCHE GOEM at Novotel Dona Sylvia Resort, which was a huge success And says he got the blessings of local ladies whom we supported and purchased masalas (spices) from them.
Milestones and Recognitions
Arun’s contributions to the industry have not gone unnoticed. Among his accolades are
Outstanding Culinary Skill Award (2017–2018) by Trinity World Biz in collaboration with the Government of India
People’s Choice Award for “Sessions” restaurant by Goan Foodies (2016)
Best Newcomer Restaurant for “On the Rocks” at the 14th Oman Restaurant Awards (2014)
Best Casual Dining Restaurant for “Espeto Gaucho” at the same awards
Each honour is a reflection of his dedication, creativity, and commitment to excellence.
Arun’s long-term aspiration is to establish a luxury and sustainable culinary brand — a dream currently in progress. He is particularly drawn to India’s diverse culinary heritage, with a keen interest in jungle cooking and exploring the traditional food practices of the North-Eastern states.
To aspiring chefs, his advice is clear: Be selfish about learning. Never forget the basics, and don’t take shortcuts. His guiding mantra — “Get Up, Dress Up, Show Up & Never Give Up” — encapsulates his resilient spirit. As he says, “Work hard & party harder, but always stay humble and believe in
A Culinary Luminary in Every Sense
From humble chapatis for his grandmother to awardwinning fine dining, Arun Vats’ journey is a celebration of passion, discipline, and integrity. In an industry where trends come and go, he remains rooted in timeless values — honesty, respect for food, and the pursuit of excellence. A visionary chef and inspiring mentor, Arun continues to leave a lasting impact on everyone who tastes his food or works by his side.
Sugarlicious is a Goa-based home bakery known for unique, high-quality, minimalist buttercream cakes, combining artistic design with consistent taste, integrity, and a passion for perfection since 2012.
Article by: Team ItsGoa
Images by: Sugarlicious
home baker
What started as a spontaneous experiment in May 2012 has grown into one of Goa’s most admired home-based baking businesses—Sugarlicious. Founded by a self-taught baker who initially had her sights set on coding, Sugarlicious is the embodiment of creativity, dedication, and an unwavering commitment to quality.
From Code to Confections
Surprisingly, baking was never part of the plan. The founder, who holds a bachelor's degree in commerce, she pursued an MBA from Goa university in HR & 6 months in a University in Ingolstadt, Germany through an exchange program with goa university. During a study break, she stumbled upon Sugaholic, a Dubai-based bakery run by two sisters. Their story lit a spark. Curiosity led to the kitchen, where her first batch of baked goods turned out to be an unexpected success—and then so did the second. Encouraged by her father, she decided to turn this budding interest into a business.
At a time when cupcakes were a booming trend in the U.S. but still relatively new in Goa, Sugarlicious
began as a cupcakery. But these weren't your everyday vanilla or chocolate cupcakes—they were stuffed, decadent creations filled with rich frostings and luxurious ingredients, setting a high standard right from the start.
A Signature Style with a Creative Soul
Sugarlicious is now best known for its modern, minimalist buttercream cakes, often inspired by reference images but always carrying the artist’s signature flair. What sets these cakes apart is the meticulous attention to detail—from the thoughtfully curated colour palettes to the prop styling that transforms each cake into a visual treat. No two designs are repeated, ensuring each client gets a one-of-a-kind creation.
While design is a strong suit, taste is never compromised. Her philosophy is simple: “If I’m not happy with it, it’s a job not done well.” This personal investment in every order is what has earned Sugarlicious a loyal following.
anoushka sequeira fernandes
A Modern Palette Knife Styled Communion Cake
A Portonem Cake for an inter religion wedding
Crafted with Quality, Backed by Consistency
Over 13 years, Sugarlicious has remained fiercely committed to ingredient integrity. From using real Cadbury Dairy Milk Silk and OG Lotus Biscoff Spread to fresh blueberry compote and same-day roasted hazelnuts, every component is chosen with care. Even staples like butter, cocoa powder, and chocolate have remained unchanged since the business began, offering returning customers a nostalgic and consistent flavour experience.
Unlike many who opt for cheaper alternatives, she avoids whipped cream altogether, disliking its synthetic aftertaste. Her belief is simple: if she wouldn’t eat it herself, she wouldn’t serve it to her customers.
Straightforward, Not Compromised
One of the most admirable aspects of Sugarlicious is its transparency. The baker is upfront about what she can and cannot offer. While she accommodates eggless requests, she politely declines orders that require sugar-free, dairy-free, or chocolate-free options—choosing instead to focus on what she does best, rather than compromise on taste or quality.
Challenges in the Digital Age
Even seasoned professionals face modern-day obstacles. For Sugarlicious, the struggle lies in space and online visibility, particularly the demand to produce reels for social media. Despite knowing their importance in today’s marketing landscape, she hasn’t yet found a practical way to make them work for her setup.
Still, her focus remains grounded. Instead of chasing every fleeting trend, she’s chosen to stay true to her vision. While she appreciates the popularity of bento cakes, she’s clear that the time-intensive nature of such trends doesn’t align with her business model. However, she offers similar concepts in formats that make sense for her workflow.
On the other hand, she embraces the elaborate beauty of vintage Lambeth cakes, requiring a minimum size due to the intricate piping involved. These cakes are labours of love—both artistically rewarding and deeply satisfying.
Looking Ahead
As Sugarlicious looks toward the future, the goal is clear: to continue crafting high-quality, custom cakes with uncompromising standards. There are plans to expand offerings, refine skills, and—if reels still exist —finally master the art of creating engaging content.
Sugarlicious will remain a space where passion meets
A Modern Minimalistic 25th Anniversary Cake
themed cupcakes
Sanj Rishi, famous Instagram personality’s , daughter’s cake
La Estoria, Goa
La Estoria in Candolim blends Goan-Portuguese charm with modern elegance, offering serene rooms, fine dining, a spa, pool, and event spaces in a sun-kissed Goan setting.
Article & Images by: Rohit Fernandes, Director Sales and Marketing, La Estoria, Goa IHCL SeleQtions press release
La Estoria - The Story of sun kissed symphony of experiences
Goa, a slice of paradise on India’s western coast, is where the rhythm of the waves meets the pulse of life, creating a symphony of sun and seas. Its rich heritage is a blend of Indian and Portuguese influences, visible in its architecture, cuisine and culture.
Perfectly positioned in the charming coastal village of Candolim, La Estoria - a Portuguese phrase that translates to 'The Story' - captures the timeless allure of Goan-Portuguese design and the warmth of contemporary elegance. This sprawling 10,000 sq mt property is a canvas of light and texture. Lobby bright and open like a breath of fresh air. Adorned with vibrant and intricate tiles, the design is an ode to Goa’s rich cultural tapestry with distinctive latticed windows and patterned “azulejo” tiles sprawl across the floor and walls adding a burst of colour, while the classic wooden and beautifully upholstered furniture creates a sense of timelessness.
An eclectic map of Goa, carefully crafted, adds a sense of place—a gentle reminder that you’re in the heart of one of the world’s most beloved coastal destinations. Each of the 122 rooms, spread across four blocks, features a private balcony that invites you to step outside and savour views of this quaint destination.
Paintings of a traditional folk dance called “Goff” adorn the rooms to embrace visitors with Goa’s authentic charm. With only three floors, the property retains an intimate, village-like feel. Every detail, from the elegant wooden furniture to the soft hues of white and natural tones, is designed to soothe and inspire. Wander through the corridors and discover unique touches that celebrate the spirit of Goa.
Trattoria, has been a cherished landmark for authentic Italian cuisine since 1981. This renowned restaurant showcases an eclectic menu that combines both new and timeless favourites, inviting you to savour the rich flavours of Italian and Global Cuisine. Step into Canterbury, and you’re instantly
transported to a place where time slows down, and the world outside feels miles away. This charming bar is the perfect spot to unwind, with its cosy interiors, dim lighting and an inviting ambience that speaks of old-Goan charm.
At La Estoria, Goa - IHCL SeleQtions, events are transformed into unforgettable experiences woven with the warmth of Goan hospitality and the elegance of refined design equipped with state-ofthe-art facilities, ensuring event feels as special as the surroundings. From the soft lighting to the elegant furnishings, every detail is meticulously curated to transform your events into timeless moments.
Nestled in the heart of this enchanting retreat lies a sanctuary of relaxation and vitality—a place where you can savour the perfect balance between invigorating activity and blissful repose. For those who seek to start their day with a burst of energy, the state-of-the-art gym offers a vibrant space filled with light and inspiration. Overlooking lush greenery, the gym is equipped with the latest fitness technology, providing everything you need for a complete workout.
The sparkling open swimming pool is a sunlit oasis, framed by swaying palms and soft loungers that invite you to do nothing but relax. Dappled with the golden glow of the Goan sun, the outdoor pool offers a serene escape that feels like a dream. With two beautifully designed therapy rooms, the spa invites you to indulge in a world of soothing aromas, gentle music and expert hands.
Whether it’s a revitalising massage or a calming facial, the spa offers a retreat within a retreat—a quiet place where the mind rests, the body heals, and the soul feels truly nourished.
Goa is more than a destination; it’s a sun-kissed symphony of experiences that linger.
At La Estoria, Goa - IHCL SeleQtions, the allure of Goa is at your doorstep, inviting you to explore a world where every day feels like a celebration of life.
Premium Room Pool view with Balcony
Mumbai-based nutritionist and food blogger Greta Fernandes shares her recipe for a protein-enriched, sugarfree Mango Pistachio Rasmalai—a creamy, refreshing summer treat made with wholesome ingredients.
Article & Images by: Greta Fernandes (Deliciously URS)
As soon as th w ath h ats up, y only ca dio st icts to op ning and shutting of y f ig ato to ach out fo thos f oz n icc a s and chill d ilkshak s.
I a an ic -c a f ak.
Back in th days y sou c of happin ss in th sco ching su s would always b a yu y tub of sto -bought ic -c a . Don’t w all n d a bowl of c a y f oz n
goodn ss ?
But l t’s nsu th s indulg nc s co with z o fin d suga s and p s vativ s. And th answ to that is this no-sw at, suga -f cip of Mango Pistachio as alai which also co s with add d p ot in in v y bit .
Th agic happ ns with a f w high quality ing di nts which a co bin d tog th and put into th f ig at fo a f w hou s and voila it is ady to s v !!!
Th filling in th sandwich is ad f o c u bl d cottag ch s (pan ) and wh y p ot in powd sw t n d with onk f uit sw t n .
I know v ything in th s days of quick co c is availabl with on click on th phon . But sadly, if you do happ n to tu n th pack t to s what li s insid , you a ost lik ly to find a long list of nasty ing di nts. T y this cip and it will hav a blissful ff ct on you tast buds.
Mango Pistachio Rasmalai (Pr tein Enriched)
Calo i s: 190 p s ving
Ingr di nts
2 cups full-fat ilk (boil d and chill d
1 cup of ip n d Alphonso Mango pu
2 tbsp wh y p ot in powd
1 cup c u bl d cottag ch s
1 tsp f sh c a
A f w z o aida b ad slic s
1 tbsp onk-f uit sw t n
A f w oast d pistachios fin ly slic
1 tsp ca da o powd ( laichi F w saff on th ads
Metho :
1. Co bin th ango pu and ilk tog th by ixing w ll.
2. Add th wh y p ot in powd to th ango and ilk ix and sti w ll.
. To this add ½ tsp of onk-f uit sw t n and ca da o powd to it and ix again. S t asid in th f ig ato .
4. Tak th c u bl d cottag ch s in a ixing bowl. Add c a and ½ tsp of onk f uit sw t n to it and ix w ll.
5. Now cut 4 ound ls of b ad slic s.
6. Fill th c u bl d cottag ch s ixtu on th ound ls and ak a sandwich.
7. A ang th cottag ch s fill d b ad on to a s ving platt , pou th p ot in n ich d flavou d ango ilk ixtu onto it.
8. Top it up with slic d pistachios and saff on th ads.
9. K p to chill in th f ig ato fo a f w hou s.
10. S v chill d with so ango pu on top.
Recipe & Article by : G ta F nand s
A C tifi d Nut itionist and Food Blogg r
