Goa
Eat& Stay
Volume 5
Issue 8
August 2026
COVER FEATURE
Niche Bistro Co-owned by Lenhart Braganza and Warren Fernandes, Niche Bistro serves European-inspired comfort food, pizzas, cocktails, and hospitality.
Mumbai Matinee Mumbai Matinee, founded by Seep Arora and Prateek Gambhir, brings Hindi cinema nostalgia alive through Indian soul food, music, and memorabilia.
Saltamontes At Saltamontes, co-founder Abhishek Tiwari brings together hospitality, food, music, art, accommodation, and community in Anjuna.
Casa Meneses In Fontainhas, Casa Meneses preserves Goa’s heritage through family traditions, cuisine, music, and hospitality, led by its owners.
hotel Lua Nova If holidays are inspired by nature and your thirst for rustic solitude and inner peace, Lua Nova is the hotel your heart was yearning for. Located at Goa's celebrated holiday capital at Baga, it overlooks a beautiful Canvas of village www.itsgoa.com itsgoa_ Itsgoa Goa, just 5 minutes walk from the Baga Beach.
Turning to Goa’s heritage, Casa Meneses offers a glimpse into the traditions shaping its cultural identity. This centuries-old Fontainhas home brings together Goan cuisine, Mando, Fado, music, family traditions, and warm hospitality.
This issue also highlights The House Brew and the next generation of hospitality entrepreneurs. Chef Gursimar Khanuja is building his career while developing a premium bottled coffee brand focused on quality and creativity.
Editorial
For those who believe food is as much about connection as flavour, Irene’s Culinary Studio,
Dear Readers,
founded by Irene Dias, offers personalised catering, festive menus, and culinary workshops inspired by
Welcome to the August 2026 edition of Eat & Stay
authentic Goan, Indian, and global flavours.
Goa, celebrating the people, places, flavours, and experiences that make Goa vibrant. This month, we explore its diverse culinary and hospitality landscape, from contemporary dining and heritage homes to emerging brands and meaningful food experiences.
For food lovers seeking wholesome indulgence, we feature Fudgy Chocolate Zucchini Brownies, combining zucchini, whole wheat, oats, dark chocolate, and natural sweeteners for a nutrient-rich treat without compromising their fudgy texture or
We begin with Niche Bistro, co-owned by Lenhart
rich chocolate flavour.
Braganza and Warren Fernandes, where Europeaninspired comfort food, Neo Neapolitan pizzas, crafted cocktails, and warm hospitality come together in the relaxed setting of Calangute.
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
Adding a touch of nostalgia is Mumbai Matinee, founded by Seep Arora and Prateek Gambhir. This
bring their unique talents and passion to the forefront, enhancing Goa’s vibrant food culture.
distinctive dining destination brings the spirit of classic Hindi cinema to Goa through Indian soul food, music, memorabilia, and an atmosphere rooted in meaningful hospitality.
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.
We also explore Saltamontes, co-founded by Abhishek Tiwari, an Anjuna destination where
Until next time, cheers!
hospitality extends beyond accommodation and dining. Food, music, art, community, and creative energy come together to create experiences for
Jessyl Fernandez
Editor
travellers, locals, artists, and digital nomads.
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Editorial Team
Index 01 Niche Bistro
02 Mumbai Matinee
03 Saltamontes
04 Casa Meneses
05 The House Brew
06 Irene’s Culinary Studio
07 Fudgy Chocolate Zucchini Brownies
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 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.
Jessyl Fernandez
Sales
Donald Fernandez
Andrea Fernandes
Content & Social Media
Britney Fernandes
Graphics & Layout
Britney Fernandes
For advertising queries:
+91 7887330620 / 9370502124
Chief Editor
ItsGoa Media Group
Nordic Intent HQ - Floor 3, PDA
Colony, Porvorim, Goa 403521
Email: mail@itsgoa.com
Website: itsgoa.com
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cover feature
Niche Bistro
Niche Bistro, co-owned by Lenhart Braganza and Warren Fernandes, offers European-inspired comfort food, Neo Neapolitan pizzas, crafted cocktails, and warm hospitality in a relaxed Calangute setting. Article by: Team ItsGoa
Images by: Niche Bistro
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As the founder of Orsus Infosys, a company specialising in IT, networking, and surveillance solutions, he built a successful business while nurturing another passion outside the corporate world making pizzas for family and friends.
What started as a hobby gradually became something much bigger. During the COVID 19 pandemic in 2020, Lenhart transformed his backyard into a small pizzeria, allowing him to perfect authentic techniques and recipes while pursuing his dream of opening a restaurant.
At the same time, Warren Fernandes was searching for a new direction. After working in investment advisory in Mumbai from 2012 to 2023, he returned to his native Goa looking for a career that offered creativity instead of routine. Hospitality presented
Owners - Cajetan Lenhart Braganza and Warren Jude Fernandes
the opportunity to build something dynamic where every day brought new experiences and learning.
Recognising the potential of Lenhart's vision, Warren
In Goa's dynamic culinary landscape, Niche Bistro has established itself through carefully crafted food, signature cocktails, and warm hospitality, all brought together in a relaxed setting. Located in Calangute, just a short distance from the beach, the bistro
proposed a partnership, and together they created Niche Bistro. The restaurant celebrated its soft launch in December 2024, followed by the introduction of its complete menu at the end of January 2025.
draws inspiration from the rustic charm of Goa's traditional beach shacks while presenting a menu rooted in European flavours, classic techniques, and fresh ingredients. Every aspect of the restaurant reflects a commitment to creating memorable dining experiences that are approachable, comforting, and full of character.
Behind Niche Bistro are co-owners Cajetan Lenhart Braganza and Warren Jude Fernandes, two entrepreneurs from very different professional backgrounds who found common ground in their passion for creativity and hospitality. Their shared vision has transformed a personal dream into one of Calangute's promising dining destinations, where every meal is designed to be enjoyed as much as the welcoming atmosphere itself.
A Partnership Built on Passion and Purpose
Lenhart Braganza's entrepreneurial journey began at the age of nineteen.
Niche Bistro interiors
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Parma ham pizza
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The menu celebrates European comfort food while introducing subtle flavours inspired by Goa's rich culinary heritage. Inspired by the rustic menus once found in Goa's beach shacks, every dish is elevated through refined techniques without losing its comforting appeal. Fresh ingredients, generous portions, and careful attention to detail ensure that guests enjoy meals that are satisfying and approachable. Whether visiting for a leisurely lunch or dinner with friends and family, diners can expect food that balances authenticity with creativity.
The Art Behind Every Pizza
Watermelon ginger high The Story Behind the Name and Concept
The name Niche Bistro reflects the founders' vision in more ways than one. It represents finding one's true calling, symbolising how Lenhart and Warren discovered their niche in hospitality. It also reflects their desire to create a distinctive dining destination by serving European inspired cuisine complemented with subtle Goan influences.
The concept extends beyond the menu. Inspired by Danish hygge, Italian flavours, French culinary techniques, and the relaxed atmosphere of a Goan beach shack, the founders created a space where guests can enjoy generous portions, quality food, and genuine hospitality. The word "Bistro" perfectly captures this vision of an informal restaurant where exceptional dining feels comfortable and welcoming.
The wood fired Neo Neapolitan pizzas remain the defining signature of Niche Bistro. Born from Lenhart's love for pizza making, these carefully prepared pizzas showcase the restaurant's commitment to authenticity and craftsmanship. Every batch of dough is fermented for 48 hours, allowing rich flavours to develop naturally while creating the light, airy texture associated with traditional Neo Neapolitan pizza.
The attention to detail continues throughout the preparation. Every pizza is stretched by hand before baking to achieve the perfect balance of a crisp crust and soft centre. The kitchen prepares its own pizza sauce, uses unprocessed cheese, and follows traditional methods that prioritise quality over convenience. This dedication to craftsmanship has made the pizzas the restaurant's most recognised and celebrated offering.
European Comfort Food with Goan Soul
Niche Bistro's philosophy is centered around Comfort Food, Crafted Cocktails, and Casual Dining steeped in Taste, Technique, and Tradition. Instead of following changing food trends, the restaurant focuses on timeless dishes prepared with care and respect for traditional cooking methods.
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Seafood tortelloni
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A Menu Crafted for Exploration
While pizzas are the highlight, Niche Bistro's menu offers a wide selection of European inspired dishes that encourage guests to explore beyond the classics. Popular favourites include the Pesto Burrata Pizza, Diavola Pizza, Burrata Salad, Carbonara, Baked Prawns, Steak, and the classic Tiramisu. Guests looking to experience more of the menu often enjoy the handmade pastas, Ketaffi Prawns, and Carpaccio, each prepared with the same focus on flavour and technique.
The beverage selection complements the food with an impressive mix of classic and signature cocktails. Aperol Spritz, Limoncello Spritz, Piña Colada, Margarita, and Gin and Tonic remain popular choices, while house favourites such as Lychee Zing, Jamson's Sunrise, Terry Berry, and Keni Feni have built a loyal following. The Watermelon Ginger High, Orange Twist, and Bimbli Soda provide refreshing alcohol free alternatives made using freshly squeezed fruit juices.
Creating an Experience Guests Remember
Live music adds another dimension to the Niche Bistro experience, creating an inviting atmosphere that encourages guests to relax and spend more time enjoying their meals. However, the founders firmly believe that memorable dining begins with excellent food. While music enhances the ambience, it is the quality of the cuisine that leaves a lasting impression and keeps customers coming back.
Their philosophy is equally simple when it comes to hospitality. The ideal customer is anyone who enjoys good food, regardless of their knowledge of European cuisine. The team strives to ensure that every guest leaves feeling happy, satisfied, and eager to return, making genuine hospitality as important as every dish served.
Growing Through Challenges and Looking Ahead
Like many independent restaurants, Niche Bistro faced its share of challenges during its early journey. Between June and October 2025, business slowed significantly, testing the resilience of a restaurant
Musical ambience at Niche Bistro built without external investors. By remaining organised, consistent, and committed to quality, the founders successfully navigated these challenges while learning valuable lessons about managing people, processes, and partnerships. One of their proudest achievements today is receiving compliments from Italian guests, whose appreciation reflects the authenticity of the food they serve.
Outside the restaurant, Lenhart enjoys cooking, travelling, football, cars, and embracing new challenges, while Warren enjoys restoring old Goan homes and advising people on investments. These interests continue to shape their creativity and understanding of customer satisfaction.
Looking ahead, Niche Bistro plans to introduce breakfast service and expand into outdoor catering, particularly for children's parties, while maintaining its commitment to fresh ingredients and unprocessed cheese. Their advice to aspiring entrepreneurs is simple yet powerful: Start without waiting for perfection. Stay consistent, keep learning, and success will follow through the journey.
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Restaurant
Mumbai Matinee Mumbai Matinee, founded by Seep Arora and Prateek Gambhir, is a nostalgic Goa dining destination celebrating classic Hindi cinema, Indian soul food, music, memorabilia, and meaningful hospitality. Article by: Team ItsGoa
Images by: Mumbai Matinee
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Her journey intersected with that of Prateek Gambhir at Amity University. While Seep pursued Business Administration, Prateek, originally from Bahraich, Uttar Pradesh, transitioned from science studies to Mass Communication after discovering his passion for creativity and entrepreneurship. Their friendship flourished through shared interests in films, music, food, and business, eventually leading them to dream of creating a hospitality concept unlike any other.
Co - Founder - Seep Arora In today's fast-paced dining landscape, where concepts often chase trends, Mumbai Matinee offers something far more enduring, a heartfelt journey into India's cinematic and cultural past. Nestled in Vagator, Goa, the restaurant is the vision of Seep Arora and Prateek Gambhir, who have transformed their shared love for classic Hindi cinema, music, hospitality, and storytelling into an immersive dining experience.
Prateek later established Unzoned Hospitality in Goa, developing hospitality ventures centred on creating meaningful emotional experiences. Meanwhile, Seep stepped away from her professional career to raise their two daughters, a phase that strengthened her appreciation for spaces that encourage families to connect. When the time felt right to return to work, the two co-founders transformed years of conversations and shared aspirations into Mumbai Matinee, a restaurant deeply rooted in personal memories and India's rich cultural heritage.
A Tribute to the Golden Era of Hindi Cinema
The inspiration behind Mumbai Matinee stems from memories both founders cherish from their childhood.
Far beyond being a themed restaurant, Mumbai Matinee celebrates the emotions, traditions, and memories that have shaped generations. Every detail, from its thoughtfully curated interiors to its comforting menu and nostalgic soundtrack, has been designed to transport guests to a simpler era where meaningful conversations, soulful music, and homestyle flavours brought people together.
A Dream Born from Friendship and Shared Passions
The story of Mumbai Matinee began long before its doors opened. Seep Arora was raised in Ambala in a family with deep roots in the hospitality industry. Growing up around hotels and restaurants gave her an early understanding that true hospitality extends beyond serving food, it is about making people feel welcomed, valued, and at home.
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A Celebration of Spice and Tradition
A Curated Culinary Experience
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Classic Hindi films and timeless melodies formed the backdrop of family gatherings, festive celebrations, and quiet Sunday afternoons. Rather than creating a restaurant inspired merely by Bollywood aesthetics, they envisioned a destination that evokes the warmth and emotions associated with those unforgettable moments.
The golden age of Hindi cinema represented elegant storytelling, memorable music, enduring values, and emotional depth. These timeless qualities became the guiding principles behind Mumbai Matinee, allowing guests to experience nostalgia not as decoration, but as a feeling.
More Than Dining—An Immersive Cultural Experience
Mumbai Matinee has been carefully designed as an experience where every detail contributes to a larger story. Guests are welcomed into interiors featuring traditional rattan seating, vintage-inspired table settings, and coasters designed as miniature vinyl records. Original posters and photographs of legendary actors, singers, composers, and music directors adorn the walls, while authentic vinyl records from Seep's personal collection sit alongside vintage stereos, Walkmans, antique watches, and a classic wooden pendulum clock reminiscent of grandparents' homes.
The nostalgia extends well beyond the décor. Meals begin with crispy fried papads, recalling a time before packaged snacks became commonplace, while dining concludes with trays filled with childhood favourites such as Pan Pasand, Swad, Aam Pachak, Aam Papad, Phantom cigarettes, and other candies that instantly transport guests back to their younger years.
Rather than functioning as a museum of Bollywood memorabilia, Mumbai Matinee creates an atmosphere where people rediscover forgotten memories through thoughtfully curated experiences.
Designing Authentic Nostalgia
Bringing Mumbai Matinee to life required extensive research and meticulous attention to detail.
Baharon Phool Barsao The founders spent months exploring vintage artwork, film references, colour palettes, furniture styles, lighting, and design elements that genuinely reflected the golden decades of Indian cinema. Every object was selected not simply for its visual appeal, but for the story it helped tell.
Their vision was never to recreate a movie set. Instead, they sought to build a timeless environment where every corner evokes familiarity, elegance, and emotional connection.
Indian Soul Food with Timeless Appeal
The culinary philosophy at Mumbai Matinee revolves around what the founders describe as Indian Soul Food. Rather than reinventing traditional recipes, the menu celebrates familiar flavours that have comforted generations. Every dish is inspired by recipes that people associate with home, family gatherings, and celebrations.
Signature offerings include Tandoori Bharwa Aloo, Mutton Galouti, Butter Chicken, and an array of expertly prepared kebabs, each showcasing authentic flavours presented with thoughtful refinement.
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Mumbai Matinee – Interior
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Green herb chicken
The beverage programme follows the same
Creating Moments That Last
philosophy. Cocktails tell uniquely Indian stories through creations such as Banarasi Beeda, inspired
Since opening its doors, Mumbai Matinee has
by the flavours of paan; Mango Madhubala,
received heartfelt responses from guests who often
celebrating India's beloved mangoes; and the Chai
find themselves reconnecting with long-forgotten
Silk Matinee, which pairs the comforting familiarity
memories. Among the many memorable experiences,
of tea with whisky. Mocktails, including Aam-chi
one continues to hold special significance for the
Mumbai, continue this nostalgic journey through
founders.
flavours deeply rooted in Indian culture. Whether food or beverages, every offering has been created
A family once remarked that their elderly grandfather
to evoke memories while delivering an elevated
would appreciate the restaurant's nostalgic
dining experience.
atmosphere. Days later, they returned with him during a live music evening. As the band performed
The Soundtrack of Memories
the classic song Aaj Kal Tere Mere Pyar Ke Charche, the 88-year-old gentleman rose from his seat and
Music plays an equally important role in shaping the
danced with an infectious smile, surrounded by
Mumbai Matinee experience. Timeless Bollywood
three generations of his family.
classics fill the restaurant with melodies that instantly transport guests across generations.
For Seep and Prateek, that moment perfectly
Carefully curated playlists create an atmosphere
captured the purpose behind Mumbai Matinee. It
where conversations flow naturally and familiar
was no longer simply a restaurant, it had become a
songs revive cherished memories, making music an
place where families created memories together
inseparable part of the restaurant's identity.
while reconnecting with India's cultural heritage.
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Colaba Pink Sling
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An avid animal lover, she has spent years rescuing and caring for stray animals. Her passion for gardening eventually evolved into aquascaping, the art of creating balanced underwater ecosystems using live plants and tropical fish.
She often compares aquascaping with hospitality, believing that every individual element must exist in harmony. Just as a thriving aquarium depends on balance, Mumbai Matinee brings together lighting, music, décor, food, and service to create an environment where guests immediately feel relaxed and welcomed.
Her lifelong love for music and cinema also finds expression throughout the restaurant, making the project feel less like a business venture and more like a natural extension of her personality.
Looking Ahead
Chai silk Matinee Preserving Bollywood's Lost Heritage
One of the most demanding aspects of creating Mumbai Matinee was sourcing authentic memorabilia from Hindi cinema's golden era. Unlike several international film industries that have carefully archived their history, much of Bollywood's heritage has gradually disappeared or remains scattered across private collections.
Finding original posters, vintage vinyl records, antique stereos, Walkmans, clocks, and memorabilia required months of travel, countless visits to collectors, antique markets, and flea markets, as well as tremendous patience and perseverance.
The founders refused to compromise on authenticity, ensuring every object contributes meaningfully to the experience guests encounter today.
Passion Beyond Hospitality
Many of Seep Arora's personal interests have naturally shaped Mumbai Matinee's philosophy.
The journey of Mumbai Matinee is only beginning. The founders envision expanding the experience through curated dining events, themed evenings, live musical performances, seasonal menus, and creative collaborations that continue celebrating India's rich cinematic and cultural legacy. Their goal is to ensure every visit offers guests something fresh while preserving the timeless nostalgia that defines the restaurant.
Hospitality That Comes from the Heart
For Seep Arora and Prateek Gambhir, meaningful hospitality begins with authenticity. Their advice to aspiring entrepreneurs is simple: build your concept around a genuine story rather than chasing trends. Guests may forget what they ordered, but they will always remember how a place made them feel.
That philosophy is evident throughout the Mumbai Matinee. Every detail has been created with care, every object chosen with purpose, and every experience designed to foster connection. More than serving exceptional food, Mumbai Matinee offers guests something increasingly rare, a place where memories are revived, conversations flourish, and the timeless magic of Indian cinema continues to bring people together.
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Boutique Hospitality & Café
Saltamontes
Saltamontes, co-founded by Abhishek Tiwari, is an Anjuna destination blending hospitality, food, music, art, accommodation, and community, creating meaningful experiences for travellers, locals, creatives, and digital nomads. Article by: Team ItsGoa
Images by: Saltamontes
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Nestled amidst the lush greenery of Anjuna, Goa, Saltamontes is far more than a café or a place to stay. It is a thoughtfully curated destination where food, music, art, hospitality, and meaningful human connections coexist in a relaxed natural setting. Combining a garden café, bar, homestay, and creative community under one roof, Saltamontes has become a welcoming space for travellers, locals, artists, entrepreneurs, and digital nomads seeking experiences that extend beyond the ordinary.
Co-founded by Abhishek Tiwari, Saltamontes reflects a vision rooted in creativity and authentic connection. Alongside his role as a hospitality entrepreneur, Abhishek is an accomplished photographer and filmmaker, a Canon Brand Influencer, founder of Slice of Life Pictures, and a DJ who performs under the name Voyager. His diverse creative pursuits have played a significant role in shaping the unique character of Saltamontes, where
Saltamontes
every corner encourages inspiration, collaboration, and a slower pace of life.
What started as the simple idea of creating a warm A Vision That Grew Organically
and inviting space gradually transformed into a vibrant creative hub as the team listened to its
Unlike many hospitality ventures that begin with a
guests and embraced new opportunities. Rather
detailed blueprint, Saltamontes evolved naturally
than limiting itself to one concept, Saltamontes
over time.
expanded organically by introducing experiences that resonated with its growing community. Live music performances, creative workshops, community dinners, co-living experiences, and cultural events became natural extensions of the original vision, allowing the space to continuously evolve while remaining authentic to its purpose. This willingness to adapt has become one of the defining characteristics of the brand.
Creating a Place Where People Belong
At the heart of Saltamontes lies a simple philosophy, to create an environment where people can slow down, be themselves, and genuinely connect with others.
Whether guests visit for a leisurely breakfast, spend the afternoon working remotely, enjoy an evening of live music, or stay for several days, the experience is
Crispy Fried Bhindi
designed to leave them feeling welcomed and inspired.
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Breakfast comfort, garden moments, and big Mediterranean flavours
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Mornings are calm and unhurried, welcoming guests who enjoy breakfast, remote work, reading, or simply relaxing in the garden. As the sun sets, the atmosphere gradually shifts into a lively social destination featuring handcrafted cocktails, live performances, music, and community gatherings. Rather than imposing a single identity, Saltamontes embraces these changing rhythms, allowing every part of the day to offer its own unique experience while maintaining the same welcoming spirit.
Building a Community Through Shared Experiences
breathwork session The goal is not merely to provide hospitality but to foster lasting memories, meaningful conversations, and new friendships that encourage guests to return. This sense of belonging has become one of the strongest reasons behind Saltamontes' growing reputation and loyal community.
Community has always been the foundation upon which Saltamontes continues to grow. The venue serves as a platform where travellers, locals, creatives, entrepreneurs, musicians, and digital nomads come together through thoughtfully curated experiences.
Regular live music performances, workshops, movie nights, creative collaborations, and community dinners encourage genuine interactions that often extend well beyond a single visit. These gatherings have led to friendships, artistic collaborations, professional partnerships, and countless shared memories, transforming Saltamontes into much more than a hospitality destination.
The Spirit of Anjuna in Every Detail
The natural surroundings of Anjuna have played a defining role in shaping the identity of Saltamontes. Instead of separating the property from its environment, the founders chose to embrace the area's existing greenery and relaxed atmosphere.
The open garden spaces, natural materials, and thoughtfully designed outdoor areas create an environment that blends seamlessly with nature while preserving the laid-back charm that has long defined Anjuna. The result is a setting where guests can disconnect from busy routines and reconnect with both nature and themselves.
A Space That Evolves Throughout the Day
One of Saltamontes' most distinctive qualities is its ability to transform naturally as the day unfolds.
Painting moments at Saltamontes
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The first edition of Unaccompanied- The Soloist Summit, on 2nd May at lovely gardens of Saltamontes
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Future plans include expanding original community events, creative collaborations, wellness experiences, and cultural programmes that further strengthen the vibrant ecosystem the brand has carefully nurtured.
While new initiatives continue to emerge, the core philosophy remains unchanged: creating a welcoming space where creativity flourishes, conversations flow naturally, and every guest feels at home.
More Than a Destination
Sips made for evenings Its success lies not simply in hosting events but in creating opportunities for meaningful human connection.
A Journey Defined by Growth and Adaptability
Over the years, Saltamontes has celebrated numerous milestones, but perhaps its greatest achievement has been becoming a place that guests repeatedly return to and enthusiastically recommend. Having hosted hundreds of live performances, workshops, and community events, the venue has witnessed countless stories unfold within its gardens, from friendships and creative collaborations to new business ideas that first began over conversations at the café.
In Goa's diverse hospitality landscape, Saltamontes distinguishes itself by offering something that extends beyond food, accommodation, or entertainment. It is a place built around belonging, a destination where every visit has the potential to spark a conversation, inspire a creative idea, or forge a lasting connection.
Whether someone arrives for a quiet morning coffee, an evening concert, a weekend getaway, or simply a conversation beneath the trees, Saltamontes invites them to experience Goa through the warmth of community, the beauty of nature, and the joy of shared experiences. It is this authentic spirit that continues to make Saltamontes one of Anjuna's most memorable and cherished creative spaces.
Like any growing business, the journey has also presented challenges, including seasonality and evolving market trends. These experiences have reinforced the importance of adaptability, patience, and remaining open to change. Rather than resisting evolution, the team has embraced it, allowing guest feedback and community needs to shape the future of the brand.
Looking Ahead While Staying True to Its Roots
As Saltamontes continues to grow, its vision remains centred on creating meaningful experiences that bring people together.
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Heritage Culinary & Cultural Experience
Casa Meneses
Casa Meneses is a centuries-old Fontainhas heritage home where Goan cuisine, Mando, Fado, music, family traditions, and warm hospitality come together to preserve and celebrate Goa’s living cultural legacy. Article by: Team ItsGoa
Images by: Casa Meneses
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The Meneses Family: Karl, Marlene, Carlos & Renee Nestled in the heart of Fontainhas, Goa's iconic Latin Quarter, Casa Meneses stands as more than a centuries-old residence. Dating back to around 1780, it is one of the oldest surviving homes in the area and a living testament to Goa's rich cultural legacy. For generations, the Meneses family has transformed this ancestral home into a space where history is not merely preserved but experienced through authentic cuisine, soulful music, and warm Goan hospitality.
Drawing from diverse professional backgrounds spanning the mining and steel industry, hospitality, sports, and human resources, the family shares a common vision to celebrate and safeguard Goa's heritage by opening the doors of Casa Meneses to visitors from around the world. Through carefully curated lunches, dinners, high teas, and cultural gatherings, they continue to create immersive experiences that honour the traditions of the past while engaging today's audiences.
A Heritage Home with Deep Family Roots
Casa Meneses holds immense sentimental and historical value for the family.
The house was inherited through the maternal side of the family, having belonged to the owner's mother, who was the sole heir to the ancestral property. Over the centuries, the residence has remained an enduring symbol of family legacy, preserving its original charm while adapting thoughtfully to changing times. Rather than functioning solely as a heritage structure, the home continues to be lived in, allowing visitors to experience an authentic glimpse into Goa's architectural and cultural past.
From Family Gatherings to Cultural Experiences
The family's journey of welcoming guests began in the mid-1970s, when visitors were invited for intimate gatherings featuring traditional snacks, refreshments, live music, and dance performances. As interest grew, Casa Meneses expanded its offerings in 1987 by organising weekly dinners for charter tourists during the charter season.
Over the years, these experiences evolved to include elegant lunches, high teas, and specially curated musical evenings, attracting both private groups and members of the public.
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Guests exploring the menu at the ‘Fado in Fontainhas’ nite held in April 2026
Guests enjoying a meal at the ‘Fado in Fontainhas’ nite held in April 2026
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Today, Casa Meneses also collaborates with likeminded individuals and organisations dedicated to promoting Goan heritage, regularly hosting celebrated Goan chefs and cultural events that celebrate the region's culinary traditions.
Authentic Goan Cuisine at the Heart of Every Gathering
Food remains one of the strongest pillars of the Casa Meneses experience. The family believes that traditional home cooked cuisine serves as one of the most meaningful expressions of Goa's cultural identity, carrying stories, customs, and generations of knowledge. Many of the recipes served today have been lovingly passed down within the family and continue to be prepared with great care to preserve their authenticity. Signature delicacies such as Empadinhas, Pastéis de Nata, Toucinho do Céu, and the iconic Bebinca showcase the richness of Goan culinary heritage and offer guests a genuine taste of the region's Portuguese-influenced traditions.
As visitor demographics have evolved over the years, with Indian travellers increasingly replacing international charter guests, the menu has adapted to suit changing preferences while remaining firmly rooted in traditional Goan flavours.
Sonia Shirsat performing fado at Casa Meneses A Home Where Music Keeps History Alive
Music has always been inseparable from the identity of Casa Meneses. It is not simply entertainment but an essential part of the family's cultural heritage. The family's musical legacy traces back to the owner's mother, an accomplished soprano and pianist who actively performed Mando and Fado, winning recognition at the prestigious Mando Festival. Over the decades, the home has welcomed some of Goa's most respected musicians and singers, including Chico Fonseca, the late Lucio Miranda, the late Dr. Eloy Gomes, the late Nandinho de Lobato Faria, the late Caetano Abreu, Fatima Alvares, and Ivo Guia Furtado.
Today, Casa Meneses continues this proud tradition by hosting acclaimed Goan fadistas including Sonia Shirsat, Nadia Rebello, and Sherwyn Correia, ensuring these cherished musical forms continue to reach new audiences. Carlos, who himself is an accomplished guitarist, accompanies the fadistas.
Curated Goan meal by chef Picu
The family's passion for music is also reflected in the next generation. Their son, Karl, who is a musician himself, has recently taken an active role in organising cultural events. His understanding of musical ambience allows performances to blend seamlessly with the historic character of the heritage home, creating an atmosphere that feels both intimate and timeless.
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Dinner table for the Fado in Fontainhas nite
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Creating Meaningful Cultural Experiences
Casa Meneses has built its reputation on offering far more than a meal or performance. Every event is carefully curated to provide guests with an authentic cultural experience that reflects the spirit of Goa.
Alongside private events tailored to individual preferences, the family regularly hosts public programmes, many of which are available through prior bookings. Their collaborative approach has also enabled partnerships with renowned Goan chefs and cultural enthusiasts who share a common commitment to preserving local traditions. For the Meneses family, every gathering becomes an opportunity to introduce visitors to Goa's heritage through its cuisine, music, architecture, and hospitality.
Welcoming Distinguished Guests from Around the World
Over the decades, Casa Meneses has welcomed an impressive array of distinguished visitors. Among its notable guests have been the Duke and Duchess of Bedford from the United Kingdom, Union Ministers,
Ambassadors, Consuls, Honorary Consuls, corporate boards of directors, and numerous travellers seeking an authentic Goan experience.
Despite hosting prominent personalities, the family's focus has remained unchanged—offering every guest the same warmth, personal attention, and genuine hospitality that have become synonymous with Casa Meneses.
Preserving Authenticity in a Changing World
Maintaining a heritage home that is over two centuries old comes with significant responsibilities. Since the family continues to reside in the house, regular upkeep is essential, often involving considerable financial investment and the challenge of sourcing skilled craftsmen capable of restoring heritage architecture with care and precision.
Being situated within a residential neighbourhood also requires thoughtful planning, ensuring that cultural events respect the surrounding community while preserving the peaceful character of Fontainhas.
Yet, despite these challenges, the rewards have been equally meaningful. The consistently positive feedback received from visitors reinforces the family's belief that people increasingly seek authentic cultural experiences rather than conventional tourist attractions.
Looking Ahead While Honouring the Past
As Casa Meneses looks to the future, its guiding philosophy remains firmly anchored in the traditions that have shaped its identity for generations. Gastronomy and music will continue to define its cultural offerings, with new experiences and curated events already in the pipeline.
Curated Family style meal at Casa Meneses
By preserving treasured family recipes, celebrating Goa's musical heritage, and opening the doors of their historic home to visitors, the Meneses family continues to ensure that Casa Meneses remains not merely a heritage property, but a living cultural institution where history, hospitality, and tradition come together in unforgettable ways.
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Food & Beverage
The House Brew
At 23, Chef Gursimar Khanuja is building a promising career in hospitality while developing The House Brew, a premium bottled coffee brand rooted in quality, creativity, discipline, and customer experience. Article by: Team ItsGoa
Images by: The House Brew
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He chose Taj Hotels as the starting point of his career, drawn by its scale, legacy and the opportunity to learn within an established hospitality environment.
At this stage of his career, learning remains central to his ambitions. Rather than viewing his early professional years simply as a means of gaining experience, he sees them as an opportunity to understand how a world-class hospitality operation functions and to learn from the people around him. The experience is also helping him develop a clearer vision of the chef and entrepreneur he hopes to become.
The Idea Behind The House Brew
Chef Gursimar Khanuja - The Visionary Behind the Brew At just 23, Chef Gursimar Khanuja has already begun shaping a career that extends beyond the kitchen. A hospitality professional and entrepreneur from Goa, Gursimar holds a B.Sc. in International Hospitality Education and has developed a professional path rooted in his love for food, people and the experiences that hospitality can create.
For him, hospitality has never been limited to cooking or serving a guest. It is about creating moments that stay with people, a well-prepared dish, thoughtfully served coffee or even a simple gesture that can change someone's day.
This understanding has shaped his approach to the industry and gradually sparked an interest in the business and leadership aspects of hospitality. Today, that perspective informs both his work as a chef and his entrepreneurial venture, The House Brew.
Building a Foundation in Hospitality
Gursimar’s professional journey began at a significant crossroads when he was selected by both IHCL – Taj Hotels and The Oberoi Group, two institutions recognised for their high standards in Indian hospitality.
The House Brew began with a personal appreciation for coffee. As someone who regularly explored different coffees and brands, Gursimar found himself searching for a bottled coffee with a particular depth, strength and character. Instead of continuing the search, he began experimenting at home.
Using carefully sourced coffee and different combinations, he worked towards creating a drink that matched his own preferences. What began as experimentation soon evolved into a serious project. Recipe development was followed by considerations around presentation, production and the practicalities of turning the idea into a viable business.
A crucial turning point came when Gursimar stopped viewing the coffee simply as something he enjoyed making and began considering it from the customer’s perspective. That shift from personal passion to a product designed for others, gave The House Brew its foundation as a brand.
More Than a Bottled Coffee
For Gursimar, The House Brew is defined by attention to detail. The intention is not merely to offer customers a bottled coffee, but to create a considered experience through flavour, ingredients, presentation and freshness. The beverage is designed to be rich and indulgent while remaining balanced and enjoyable.
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Brewed to Impress
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However, the experience extends beyond the drink itself. Every element is approached with the idea that the customer should be able to recognise the care invested in the product. This philosophy has become central to the brand: quality is not only about what is inside the bottle, but also about how the product makes the customer feel.
Turning a Passion into a Business
Building The House Brew has also required Gursimar to confront the difference between creating a product and establishing a consistent operation.
One of the biggest challenges was learning how to reproduce something he personally loved in a way that could consistently meet the expectations of other customers. This involved navigating sourcing, production, packaging, quality control, deliveries, marketing and team management, while continuing to develop his own professional career.
Rather than viewing difficulties as setbacks, he
Freshly Brewed Perfection
approached them as part of the process. Testing, making mistakes, refining systems and testing again became part of the entrepreneurial journey. That
Balancing Two Careers
mindset has helped transform The House Brew from an individual experiment into an operation supported by a growing team.
Managing a professional career while developing an independent venture has demanded considerable organisation and discipline. Gursimar does not
Hospitality as a Business Philosophy
portray the balance as effortless. Both responsibilities require time and energy, making
Gursimar’s education and professional experience
delegation and effective time management essential.
have strongly influenced the way he approaches entrepreneurship. His time in hospitality has reinforced the importance of cleanliness, consistency, presentation, communication, discipline and customer experience.
His career as a chef remains an important part of his development, giving him the opportunity to continue learning within the industry. At the same time, The House Brew provides a different form of education, one centred on entrepreneurship, decision-making,
These principles do not remain confined to his professional role. They have become part of the way he thinks about business. At The House Brew, even the preparation of a bottle is viewed as part of the
leadership and responsibility. Rather than seeing the two paths as competing priorities, Gursimar views them as complementary. Each is teaching him a different side of the same industry.
customer experience. His hospitality background has therefore become a practical foundation for
From an Idea to a Team
entrepreneurship, demonstrating how lessons learned in a professional kitchen and hospitality environment can translate into building a consumer brand.
One of the most meaningful milestones in The House Brew’s journey has been its transformation from an idea into a functioning operation.
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The Brand Identity
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In its early stages, the venture consisted largely of Gursimar experimenting and working through the challenges himself. Today, the brand involves people across production, preparation, packaging, marketing and delivery. For him, that evolution represents something more significant than sales figures. Seeing others believe in an idea that initially existed only in his mind has reinforced his understanding of entrepreneurship as the process of building something that others are willing to become part of.
Customer response has offered another important measure of progress. While positive feedback on the coffee’s flavour, richness and overall experience has been encouraging, repeat purchases and recommendations carry particular significance. For a young brand, a first purchase indicates curiosity and willingness to try something new. A repeat purchase demonstrates that the product has given customers a reason to return.
Creating Opportunities for the Next Generation
Gursimar’s ambitions extend beyond his own career and business. One of his long-term goals is to mentor young chefs and help create opportunities for aspiring hospitality professionals. His interest in mentoring stems from his own experiences as a young chef, including participation in culinary competitions and the pressure of performing alongside strong competitors. These experiences taught him the importance of preparation, confidence and guidance. Rather than simply encouraging young people to follow their passion, he wants to help them develop the practical skills, discipline and confidence required to turn that passion into a sustainable career.
His vision includes creating culinary competitions and training initiatives where aspiring chefs can challenge themselves, learn from experienced professionals and discover their potential. For Gursimar, hospitality created an opportunity for him; his ambition is to create more opportunities for those who follow.
A Five-Year Vision for The House Brew
The future of The House Brew is envisioned as
something considerably larger than increased bottle sales. Gursimar aims to develop it into a recognised premium beverage brand with its roots in Goa and the ability to reach audiences beyond the state. The roadmap includes stronger distribution, new products, meaningful partnerships within the hospitality sector and a clear association with quality.
He also hopes the business can become a platform for opportunities across production, hospitality, marketing, delivery and entrepreneurship, allowing its growth to benefit more people.
Yet expansion will not come at the expense of the principles that established the brand. Maintaining quality and attention to detail as the business grows remains one of the central challenges and priorities, of his five-year vision.
A Philosophy Built on Discipline
For aspiring chefs and young entrepreneurs, Gursimar’s advice is straightforward: begin before everything feels perfect. His own journey has shown him that having every answer at the beginning is neither realistic nor necessary. Learning, making mistakes, listening and continually improving are more important than waiting for ideal circumstances.
He also believes young professionals should take hospitality seriously as a career. With opportunities extending far beyond the kitchen, the industry can provide a global platform for those willing to develop their skills and continue learning. His philosophy is to start small, make an idea real and allow experience to shape its evolution. Passion may provide the initial spark, but discipline, consistency and a commitment to learning are what sustain the journey.
At 23, Chef Gursimar Khanuja is already building across two complementary worlds—professional hospitality and entrepreneurship. With The House Brew growing alongside his development as a chef, his journey is ultimately one of turning curiosity into craft, craft into business and business into an opportunity to create something meaningful for others.
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Catering & Culinary Services
Irene’s Culinary Studio
Irene Dias, founder of Irene’s Culinary Studio, brings authentic Goan, Indian and global flavours to personalised catering, festive menus and culinary workshops, celebrating heritage, quality and meaningful connections through food. Article by: Team ItsGoa
Images by: Irene’s Culinary Studio
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While Goan cuisine remains at the heart of the business, Irene's appreciation for Indian regional delicacies and international gastronomy allows her menus to appeal to a wide variety of tastes.
Her culinary philosophy is deeply rooted in authenticity. Traditional family recipes are carefully preserved while modern influences and global techniques are thoughtfully incorporated. This harmonious blend allows customers to enjoy comforting home-style meals alongside carefully curated international offerings, creating an experience that is both familiar and refreshingly diverse.
A Complete Catering Experience
Over the years, Irene's Culinary Studio has evolved
Owner - Irene Dias
into a trusted name for personalised catering solutions. The business specialises in freshly prepared home-style meals crafted using premium
For Irene Dias, food has always been much more
ingredients without compromising affordability.
than a means of nourishment, it is a celebration of
Beyond everyday catering, the studio offers
culture, tradition, and human connection. As the
customised house party catering for intimate
founder of Irene’s Culinary Studio, she has
gatherings of up to 40 guests, ensuring every
transformed a lifelong passion for cooking into a
celebration receives a menu tailored to the occasion.
thriving culinary venture that has earned the trust of
Seasonal festive menus featuring traditional
food lovers across Goa and beyond.
delicacies add to the experience, allowing customers to celebrate festivals through authentic flavours.
With an academic foundation in Nutrition and Dietetics, Irene's career initially took her through the hospitality industry and multinational companies in India and overseas. While these experiences broadened her professional perspective, her heart remained firmly rooted in the culinary world. Driven by a desire to preserve authentic flavours while embracing culinary diversity, she established Irene's Culinary Studio in 2017, creating a platform that reflects both her expertise and her love for food. Today, the studio stands as a reflection of her belief that every meal has the power to tell a story, preserve heritage, and bring people together.
Celebrating Culinary Heritage with a Global Perspective
One of the defining strengths of Irene's Culinary Studio is its ability to balance tradition with innovation.
beef croquettes
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chicken cafreal
beef stew
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butter garlic herb roast chicken The studio also prepares customised snack boxes for birthdays, weddings, corporate meetings, and special events, combining convenience with carefully crafted taste. Every menu is thoughtfully designed to suit customer preferences while maintaining the studio's signature quality.
Authentic Flavours that Keep Customers Returning
The carefully curated menu showcases a rich selection of Goan, Indian, and international cuisine, reflecting Irene's commitment to variety without compromising authenticity. Among the most soughtafter dishes are the comforting Chicken Pot Roast, flavourful Biryani Combos, traditional Goan snacks, Pork Roast, Beef Roast, Sorpotel, Pulao, Chow Chow, Xacuti, and Cafreal. Fresh salads, indulgent Choco Almond Brownies, and the timeless Goan dessert Bebinca complete a menu that caters to every palate.
Each preparation draws inspiration from cherished family recipes, complemented by fresh ingredients and meticulous attention to detail, ensuring every dish delivers consistency, flavour, and a memorable dining experience.
Quality Through Careful Planning
Consistency remains one of the strongest pillars of Irene's Culinary Studio. Operating exclusively on a pre-order model allows every meal to be prepared from scratch using freshly sourced, premium-quality ingredients. This approach enables careful planning, reduces compromise, and ensures every order maintains the highest standards of freshness, hygiene, and flavour. The studio's unwavering commitment to quality has resulted in a loyal customer base built largely through repeat orders and word-of-mouth recommendations.
Equally important is the personalised customer experience. Irene believes that understanding individual preferences, maintaining open communication before and after every order, and valuing customer feedback are essential ingredients in building long-lasting relationships based on trust.
Growing Beyond Goa
What began as a modest home-style catering venture has steadily expanded over nearly a decade into a recognised culinary brand.
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prawns chow chow
goan chicken biryani combo
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Alongside catering, Irene has also shared her expertise through culinary workshops, allowing her passion for cooking to inspire others. One of the most rewarding milestones in her journey has been seeing her food travel beyond Goa to different parts of India and even overseas, giving people an opportunity to savour authentic Goan flavours wherever they may be.
Her entrepreneurial achievements have also been acknowledged through features across online platforms, digital publications, print media, and the GCCI Magazine, reflecting both her dedication to the culinary arts and her growing influence within the industry.
Navigating Challenges with Commitment
Like every entrepreneur, Irene has encountered obstacles throughout her journey. Rising raw material costs, logistical challenges caused by ongoing infrastructure development, and balancing multiple professional responsibilities have all demanded resilience and careful planning.
Rather than allowing these hurdles to affect customer experience, she has remained committed to maintaining promised prices wherever possible while never compromising on quality. Efficient coordination, strong organisation, and transparent communication have enabled the business to consistently deliver dependable service despite external challenges. These experiences have strengthened Irene's belief that consistency, adaptability, and genuine customer care remain the cornerstones of sustainable success.
These experiences inspire new ideas that seamlessly find their way into her evolving menus.
Looking Towards the Future
While Irene's Culinary Studio continues to strengthen its reputation for quality catering and home-style meals, Irene's vision extends even further. She plans to introduce ICS Café in Goa, offering diners an expanded culinary destination that celebrates authentic Goan, Indian, and international cuisine under one roof. The future remains centred on creating memorable dining experiences where quality ingredients, authentic recipes, and heartfelt hospitality continue to define every meal served.
Cooking with Purpose
For Irene Dias, success is measured not simply by the number of meals served but by the memories they create. Every dish prepared at Irene's Culinary Studio is intended to offer warmth, comfort, and a genuine connection to the traditions and stories behind the food. Whether serving a cherished Goan delicacy or introducing guests to flavours from around the world, her mission remains unchanged, to bring people together through thoughtfully prepared food that celebrates culture, preserves heritage, and leaves every customer with a lasting sense of home.
Finding Inspiration Beyond the Kitchen
Travel continues to play an important role in Irene's creative process. Exploring different regions of India, participating in local festivals, attending pop-up events, and experiencing regional cuisines allow her to continually broaden her culinary knowledge.
Every destination introduces new ingredients, cooking techniques, and cultural traditions that enrich her understanding of food while reinforcing the importance of preserving authenticity.
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Recipe
Fudgy Chocolate Zucchini Brownies Fudgy Chocolate Zucchini Brownies combine zucchini, whole wheat, oats, dark chocolate and natural sweeteners to create a healthier, nutrient-rich treat without compromising on rich flavour or texture. Article & Images by: Greta Fernandes (Deliciously URS)
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I promise no one will guess there’s a vegetable hidden inside these healthy brownies.
“The secret ingredient in fudgy brownies? 🥒 Zucchini! It adds moisture, fibre, vitamin C and potassium—without making your brownies taste like vegetables.”
You may wonder how do they really taste ?
But be rest assured these brownies turn out rich and fudgy, and that too with ingredients list that is way healthier than the average brownies. Made with whole wheat and oats flour, 75% dark chocolate and more.
Now where else can you find a combination of healthy ingredients and unbeatable flavours only at DeliciouslyURS!
A nutrition & healthy recipes blogsite, where the constant focus has been on recreating gut-friendly, better-for-you options without compromising on taste.
Ingredients :
1 cup grated zucchini — about 120–130 g
¼ cup whole-wheat flour
¼ oats flour
½ cup unsweetened cocoa powder
¼ cup monkfruit sweetner
2 tbsps coconut sugar
¼ cup melted butter or coconut oil
1 large egg
1 tsp vanilla extract
½ tsp baking powder
¼ tsp salt
½ cup dark chocolate chips
2 tbsp milk, only if needed
2 tbsp chopped walnuts — optional
Method :
Preheat oven to 175°C. Line an 8-inch square baking pan with parchment paper.
Prepare the zucchini: Grate it finely. Lightly squeeze out excess water, but don't make it completely dry—the moisture is what keeps the brownies fudgy.
In a bowl, whisk together the egg, melted butter, sugar and vanilla.
Add the grated zucchini and mix well.
In another bowl, combine whole-wheat flour, oats flour, cocoa powder, baking powder and salt.
Gently fold the dry ingredients into the zucchini mixture. Don't overmix.
Fold in the chocolate chips and walnuts. If the batter looks unusually thick, add 1– 2 tbsp milk.
Transfer to the prepared pan and spread evenly. Sprinkle a few extra chocolate chips on top.
Bake for 25–30 minutes. The centre should still look slightly soft when you remove it from the oven.
Cool completely before slicing. For extrafudgy brownies, refrigerate for 30–60 minutes before cutting.
Nutritional insight:
Zucchini is a great addition to brownies because it adds moisture, fibre and micronutrients without significantly increasing calories.
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Fudgy Chocolate Zucchini Brownies, bite-sized indulgence with a wholesome twist
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High water content – Adds moisture to baked goods while contributing very few calories.
Naturally low in fat – Makes it an easy way to add volume and nutrients without adding much fat.
May help with fullness –Its combination of water and fibre adds volume to meals, which may help promote a feeling of fullness and support overall satiety.
Recipe courtesy:
Greta Fernandes
Mumbai-based Certified Nutritionist & Food Blogger
Website : DeliciouslyURS.com
Fudgy Chocolate Zucchini Brownies
Low in calories – Zucchini is very low in energy, making it useful for lighter recipes.
Good source of fibre – Supports healthy digestion, bowel regularity and satiety.
Rich in vitamin C – Helps support normal immune function and provides antioxidant protection.
Provides potassium – Potassium contributes to normal muscle and nerve function and helps maintain healthy fluid balance.
Contains vitamin B6 – Important for protein metabolism and normal nervoussystem function.
Provides folate (vitamin B9) – Supports normal cell division and red blood cell formation.
Contains antioxidants – Zucchini provides compounds such as carotenoids that help protect cells from oxidative stress.
Greta Fernandes
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