Eat & Stay Goa

COVER FEATURE

Ner's Cakes & Co.

Custom cakes handcrafted with love, telling personal stories through flavour, detail, and heartfelt artistry.

THE IMLEE JAR

Vegetarian comfort food reimagined with nostalgia, creativity, and warmth in a soulful South Goa café.

FITURR

A cultural hotspot in Anjuna fusing global flavours, live music, and vibrant community-driven experiences.

The Kitchen On Top

Rooftop dining in Margao offering soulful, multi-cuisine dishes with innovation, flavour, and a warm vibe.

Editorial

Dear Readers,

Welcome to this edition of Eat & Stay, where we celebrate Goa’s evolving culinary and cultural scene —full of passion, tradition, and fresh creativity. This month, we shine a light on heartfelt ventures and delicious journeys that reflect the vibrant soul of Goan hospitality.

Our cover story features Ner’s Cakes & Co., a charming North Goa baking studio founded by Nerissa. Known for its custom cakes crafted with love, detail, and flavour, Ner’s Cakes is where every bake tells a personal story—turning sweet moments into lasting memories.

We also visit The Imlee Jar, a soulful vegetarian café by Sanskriti Geete that reimagines comfort food through a nostalgic, creative lens. Rooted in community, Imlee serves dishes that not only nourish but also spark connection and joy.

In Anjuna, Fiturr, founded by Anshuman Sharma, offers a dynamic blend of Goan and global flavours, vibrant ambiance, live performances, and local involvement—making dining an immersive cultural experience.

Over in Margao, The Kitchen On Top, led by Yudhik Guglani, is a rooftop delight serving multi-cuisine dishes with heart. With a mix of warmth, innovation, and a strong sense of community, it’s fast becoming a local favourite for memorable meals.

This month, SFX unveils a bold new menu blending sustainable luxury with regional ingredients. Featuring ancient grains, clarified cocktails, and interactive dishes, it celebrates Goan roots while embracing global trends and forward-thinking cuisine.

For our recipe feature, Mumbai-based nutritionist Greta Fernandes shares Mini Paneer Pizza Bites—a healthy, colourful snack made with whole-wheat bases and paneer that's quick, easy, and customisable.

We end with monsoon favourites like Patoleo, Mangane, and Godshe—comforting Goan desserts that blend tradition, local ingredients, and rainsoaked nostalgia.

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

01 Ner's Cakes & Co.

02 The Imlee Jar

03 Fiturr

04 The Kitchen On Top

05 Ancient Grains to Clarified Cocktails—SFX’s Menu is a Taste of What’s Next

06 Mini Paneer Pizza Bites

07 Monsoon-Inspired Goan Desserts You Must Try

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

Latisha Govekar

For advertising queries: +91 7887330620 / 9370502124

ItsGoa Media Group

Nordic Intent HQ - Floor 3, PDA Colony, Porvorim, Goa 403521

Email: mail@itsgoa.com

Website: itsgoa.com

Cakes & Co.

Ner’s Cakes & Co., founded by Nerissa, is a heartfelt North Goa baking studio crafting custom cakes with love, detail, and flavour — where every bake tells a personal story.

Article by: Team ItsGoa Images by: Ner's Cakes & Co. cover feature

In the quiet hum of a home kitchen turned creative studio, where the scent of vanilla and butter mingles with laughter and late-night focus, a story of heartfelt craftsmanship rises with every cake. This is the world of Ner's Cakes & Co., founded by passionate baker and entrepreneur Nerissa, a name now synonymous with warmth, customisation, and exquisite attention to detail in North Goa’s homegrown baking scene.

A Legacy Baked with Love

The spark behind Nerissa’s journey was lit in her grandmother’s kitchen. As a child, she watched her bake with intuitive love — transforming humble ingredients into unforgettable experiences. Those early moments, combined with a fascination for cake shows and baking competitions, planted a seed that later blossomed into Ner's Cakes & Co.

Starting with small homemade treats in school, Nerissa's hobby gradually evolved into a deeper calling. To pursue it seriously, she enrolled at Sophia Polytechnic, Mumbai, where she completed a Craftsmanship Course in Bakery and Patisserie. Her professional exposure at Bakers Street in Porvorim allowed her to explore, innovate, and polish her skills, all while nurturing her signature baking style.

A Style That’s Thoughtfully Yours

What truly sets Ner’s Cakes & Co. apart is its personalised, customer-first approach. Nerissa creates each cake as a unique, edible reflection of her client’s vision. From flavour pairings to intricate design details, no two orders are the same. A fully customisable menu lets customers mix and match flavours, textures, and toppings , ensuring a madeto-order experience with soul.

Adding another dimension of personalisation, Nerissa handcrafts her own card stock cake toppers, often themed with names, ages, and occasions. These handcrafted additions elevate each cake into a visual story, tailored to the occasion and mood.

Technique Meets Heart

Nerissa’s baking process is rooted in a deep respect for technique and consistency. From mastering sharp buttercream edges and smooth fondant work to understanding the science behind baking temperatures and timings, her journey has been one of continuous learning. She emphasises slowing down, embracing every step of the process, and letting every bake be a lesson.

Ner's Cakes & Co.

2nd Birthday cake pastel them party with our cardstock topper

One of her signature bakes, the White Chocolate Lemon Blueberry Cake, is a testament to her flair for thoughtful flavour combinations. With its vanilla sponge zesty lemon curd filling rich white chocolate and burst of blueberry, this cake has become a crowd-favourite across birthdays, baby showers, and weddings alike.

Ingredients That Matter

Quality is the cornerstone of everything at Ner’s Cakes & Co. from real butter and fresh cream to pure vanilla and fresh fruits. She carefully sources ingredients from trusted local suppliers, prioritising freshness and consistency over flashy packaging. The result? Cakes that are not only visually stunning but also rich in flavour and texture.

While she primarily offers regular and eggless baked goods, Nerissa is open to exploring dietary adaptations wherever possible, making her practice inclusive and approachable.

Customisation Is Key

Special requests are handled with the same care as the baking itself. Nerissa begins each custom order with a detailed conversation to understand themes, colour preferences, flavours, and dietary needs.

Her goal is to not just deliver a cake, but to create an experience that feels personal from the first message to the final slice.

Challenges, Confidence, and Creative Growth

Behind the seamless finish of every cake lies hours of quiet perseverance. One of the biggest challenges Nerissa has faced is the pressure of perfection, especially while working with custom designs under tight deadlines. Learning to trust the process and embrace imperfections helped her shift from stress to creative joy. Over time, this mindset strengthened both her confidence and her output.

To stay ahead in an evolving industry, she actively follows trends through Instagram, Pinterest, baking shows, and customer insights. Whether it’s minimalist cakes, edible flowers, or viral flavour fusions, Nerissa blends trend awareness with her distinct aesthetic, ensuring each creation remains fresh but authentic.

A Vision for the Future

Looking ahead, Nerissa dreams of scaling Ner’s Cakes & Co. into a fully equipped studio space, one that could host baking workshops, client tastings, and creative collaborations. She also hopes to expand her menu with more original flavours and seasonal specials that reflect her personality as a baker.

Long-term, she envisions teaching and mentoring aspiring bakers, sharing not just techniques but the emotional journey that comes with baking. Her goal is to build a brand defined by creativity, warmth, and a genuine connection with people, one slice, one celebration, and one memory at a time.

Ner’s Cakes & Co. isn’t just about desserts, it’s about stories, milestones, and the quiet joy of baking something that matters. In every crumb, swirl, and topper lies a baker’s love letter to her roots, her craft, and her customers. And as the brand continues to grow, it promises to take with it the same passion that started it all, in a kitchen filled with love, flour, and a bit of childhood magic.

1st Birthday cake underwater sea theme

Christening cake

THE IMLEE JAR

The Imlee Jar, founded by Sanskriti Geete, is a soulful café reimagining vegetarian comfort food with creativity, nostalgia, and community — serving heartfelt dishes that connect and inspire.

www.itsgoa.com itsgoa_ Itsgoa

Article by: Team ItsGoa

Images by: The Imlee Jar cafe

Nestled in the quiet charm of Vanelim, Colva, The Imlee Jar is a refreshing culinary gem that’s redefining vegetarian food in South Goa. The café is the heartfelt creation of Sanskriti Geete — a selftaught chef, food lover, and former corporate professional who swapped boardrooms for the aroma of spices and the rhythm of chopping boards.

Sanskriti’s journey into the food world wasn’t a coincidence. Even during her corporate tenure, food remained her anchor — from curating recipes on Instagram to experimenting tirelessly in the kitchen. But it was her move to Goa that turned a long-held dream into reality. Recognising a gap in Goa’s vegetarian scene, she envisioned a space where meat-free cuisine wasn’t treated as an afterthought but celebrated for its richness and innovation.

A Culinary Philosophy Rooted in Nostalgia and Innovation

At its core, The Imlee Jar celebrates modern Indian comfort food — where the traditional meets the contemporary. The name itself is a tribute to flavour and memory. “Imlee” (tamarind) is symbolic of tangy, bold essence — a nod to her beloved family chutney recipe passed down generations. The “Jar” recalls childhood moments of peeking into grandmother’s pantry — where each jar held not just food, but love and care.

This sentiment flows into every aspect of the café — from its vibrant, homely interiors to the thoughtfully curated menu. Sanskriti’s approach to food is rooted in intention. Each dish is built from scratch, using fresh, local ingredients, and designed to surprise and comfort in equal measure. Whether it's a reinvented Dahi Mousse Papdi, Butter Jack and Lachha, or the playful Chai Thali, every plate tells a story — one steeped in nostalgia yet brimming with originality.

The Imlee Jar

Sanskriti Geete

Indori Poha

The Menu: Familiar Flavours, Reimagined

The menu at The Imlee Jar is a vivid mosaic of street-style chaats, mock meat innovations, global fusions, and fresh desserts made in small batches. Highlights include Cigar Rolls, Jackfruit Cafreal, and the Instagram-favourite Jamun Shots. Seasonal ingredients are given a starring role, and no shortcuts are taken — even the onions are chopped fresh for every order.

Sanskriti also keeps rotating desserts and drinks to keep regulars excited. With a balanced mix of hearty bowls, bite-sized indulgences, and fun beverages, the menu appeals to both those seeking comfort and those craving novelty.

A Space for Stories, Slowness, and Community

But The Imlee Jar is more than just food. It’s a place that invites people to slow down, unwind, and reconnect — with others and themselves. The café offers books, board games, cosy corners, and an atmosphere that feels like a friend’s living room. It has quickly grown into a beloved community hub where birthdays are celebrated, friendships are formed, and guests often become regulars — or in some cases, lifelong friends.

Customer feedback has played a huge role in shaping this space. One early review read, “This place feels like a hug,” and it’s a sentiment that encapsulates the ethos of the café. Sanskriti personally interacts with diners, not just to gather feedback but to build genuine connections. It's not unusual to find her chatting with guests, dancing with kids, or swapping stories with travellers who now call her a friend.

Challenges, Lessons, and a Dash of Grit

Running a café solo, especially without a formal background in hospitality, hasn’t been without its hurdles. From staffing issues to juggling multiple roles, Sanskriti admits that every day is a learning curve. Yet, her background in management and natural adaptability have helped her keep operations smooth and the spirit high. The goal isn’t perfection — it’s sincerity and consistency.

watermelon shot

Cigar Rolls

Jamun shots

Rather than viewing other cafés as competition, Sanskriti sees the industry as a shared ecosystem. Her strategy for success is simple yet powerful: stay authentic, evolve creatively, and build emotional connections with guests. In her eyes, there’s space for everyone — and the true win lies in making diners feel seen, cared for, and inspired.

A Digital Presence with Personality

Social media plays a vital role in connecting with the café’s growing audience, but the approach is refreshingly organic. Posts are playful, real, and filled with behind-the-scenes glimpses, happy faces, and foodie moments. Guests also contribute by sharing their experiences online, further amplifying the sense of community the café fosters.

The Road Ahead

Looking to the future, Sanskriti envisions The Imlee Jar growing slowly and meaningfully. While there are no immediate plans for expansion, she’s open to pop-ups or product lines down the road — as long as they stay true to the café’s spirit. Her ultimate vision? To continue serving food that sparks joy and connection — one plate, one memory at a time.

In a culinary landscape that often overlooks vegetarian food, The Imlee Jar is a refreshing reminder that meat-free can be magical. With heart, creativity, and a whole lot of imlee, this café is not just redefining vegetarian cuisine — it’s creating a movement, and doing so with grace, grit, and a generous helping of soul.

Signature Imlee Chutney

Dahi Mousse Papdi

Fiturr

Fiturr, founded by Anshuman Sharma in Anjuna, blends Goan and global flavours, vibrant ambiance, live performances, and local engagement for a unique dining and cultural experience.

Article by: Abisha Fernandes Images by: Fiturr restaurant

Fiturr: A Taste of Goa's Vibrant Culture

In the heart of Anjuna, Fiturr is a restaurant that symbolises the region's rich culinary heritage and cultural diversity. Launched by Anshuman Sharma, a hospitality professional with the experience of more than decade in creating unforgettable experiences, Fiturr offers a unique dining experience that showcases the best of Multi-cuisine & Goan local cuisine with a modern twist.

About the Owner

Anshuman Sharma is a scion of a business family with a strong foundation in white-collar expertise. With a Master's degree in Marketing from IMT, complemented by specialised studies in International Business and Strategies from London, and Advanced Diplomas from Texas, Anshuman's educational background is a testament to his versatility and global perspective. Influenced by the hospitality industry's dynamic nature and commitment to exceptional service, Anshuman has developed a passion for creating memorable experiences.

A Concept Born Out of Passion

Fiturr's concept revolves around the idea of obsession - people's obsession with food, drinks, entertainment, and vibe. The restaurant aims to bring all these elements under one roof, providing a holistic experience for its guests.

With its unique sound and spelling, Fiturr stands out as a brand that evokes innovation, modernity, and forward-thinking cuisine.

Culinary Experience

Fiturr's menu is a reflection of Goa's diverse flavours, blending traditional Portuguese and Indian flavours with fresh, locally sourced ingredients. Some of the signature dishes include

Goan Delights: Goan Fish Curry, Chicken Xacuti, Chicken Cafreal

Continental Favourites: Bang Bang Prawns with Chicken Sausages Skewers, Stuffed Mushroom with Cheese Spinach, Grilled Fish

Tandoor Specials: Tandoori Soya Chaap, Achari Paneer Tikka, Lehsuni Chicken Tikka

Street Food Chaat: Rajkachori, Papdi Chaat, Dahi Bhalle

Fiturr, Anjuna

Anshuman Sharma - Creator of Fiturr

Butter Garlic Prawns

Crab Butter Garlic

The restaurant's commitment to using locally sourced ingredients ensures that every dish reflects the authentic taste of Goa.

Fiturr's warm and inviting atmosphere makes it the perfect spot to enjoy local flavours. With a seating capacity of over 250 guests, the restaurant offers both indoor and outdoor aesthetic seating with a picturesque paddy field view. The restaurant features live performances from different artists, making it a great spot for entertainment.

Fiturr focuses on delivering exceptional service, quality food, and a welcoming atmosphere to create a memorable experience for its guests. The restaurant's trained staff are friendly, knowledgeable, and responsive to customer needs. Some of the strategies used to enhance customer experience include:

Comprehensive Training: Providing staff with training on service standards, menu knowledge, and technology use

Customer Feedback: Encouraging feedback through surveys, comment cards, or social media to identify areas for improvement

Community Engagement

Fiturr believes in giving back to the community through various initiatives, including:

Local Sourcing: Partnering with nearby farmers and suppliers to promote the local economy and sustainability

Charity Events: Hosting or participating in fundraising events for local charities, food banks, or community organisations

Loyalty Programs: Rewarding repeat customers with personalised perks and exclusive offers

Community Outreach: Collaborating with local schools, community centres, or non-profit organisations to promote nutrition, health, and wellness

Future Plans

Fiturr has plans to open more outlets with different vibes, concepts, and cuisines. The restaurant is also lined up to host events like Umrao Jaan 2.0, which promises to be an exciting experience with its unique seating, décor, and entertainment.

Additionally, Anshuman plans to expand कash, which is a premium authentic Turkish Arabic Shisha lounge, and open franchise outlets. Fiturr caters कash India's first Authentic Turkish Arabic premium Sheesha Lounge in Anjuna, Goa. कash is known for its crafted sheesha and flavours imported from Abu Dhabi. With its commitment to quality, service, and community engagement, Fiturr is set to become a favourite among locals and tourists alike. Whether you're looking for a romantic dinner or a fun night out with friends, Fiturr is the perfect spot to experience the best of Goan cuisine and culture.

itsgoa_ Itsgoa

The Fiturr Team Pineapple

King Fish Rava Fry

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 Goa, just 5 minutes walk from the Baga Beach.

The Kitchen On Top

The Kitchen On Top, led by Yudhik Guglani, is a rooftop gem in Margao serving heartfelt, multi-cuisine dishes—blending innovation, warmth, and community to create a flavourful dining experience.

Article by: Team ItsGoa Images by: The Kitchen On Top  restaurant

Perched atop a building in the vibrant city of Margao, The Kitchen On Top is not just another restaurant—it’s a thoughtfully crafted experience that blends warmth, flavour, and innovation. At its helm is Yudhik Guglani, a passionate entrepreneur who transformed his love for food into a thriving culinary venture, even without formal industry training. Since its inception in 2018, the restaurant has grown into a space where every dish tells a story and every guest is treated like family.

The idea was seeded back in 2016-17, driven by a desire to create a place where food goes beyond sustenance—it becomes a journey. That vision took form in the heart of South Goa, making The Kitchen On Top a local favourite for families, foodies, and travellers alike.

A Concept That Balances Flavour and Ambience

From the very beginning, The Kitchen On Top stood out for its unique approach. The restaurant harmoniously marries North Indian culinary traditions with a multi-cuisine menu, offering something for every palate. Whether it's a hearty Indian curry or an exotic Asian dish, the offerings are curated with thought and detail.

The space itself is quirky and inviting, designed to be a family-friendly hub that exudes charm and cheer. The ambience encourages guests to linger, laugh, and indulge in an experience that feels both familiar and exciting.

What’s in a Name?

The restaurant’s name, The Kitchen On Top, is a literal nod to its rooftop location. Positioned in Margao—the cultural capital of South Goa—the venue benefits from excellent visibility and accessibility, without the rush of the inner city. It’s a location chosen as much for its charm as for its convenience, offering a calm retreat with a panoramic vibe.

Cuddles on the Beach

Oriental Sizzler

Coconut Chilly

Menu Curation: A Biannual Refresh of Flavours

Culinary innovation is central to the restaurant’s philosophy. The menu is refreshed every six months, ensuring that it evolves with trends while staying true to its roots. While the North Indian dishes remain crowd favourites, the menu spans global flavours, allowing diners to explore a diverse selection.

The beverage program follows the same rhythm, featuring seasonal options and creative concoctions. Signature drinks like the Green Island—a nonalcoholic delight—have become staples, alongside a curated mix of classic and contemporary cocktails.

The Crowd Favourites

While variety is a hallmark of the menu, certain dishes have won loyal followings. Guests rave about the signature momos, the rich and flavourful Murg Musallam, and the ever-comforting Dal Makhani. Meanwhile, the Thai curry has quietly cultivated a fanbase of its own, offering a taste of Southeast Asia in the heart of Goa.

Authentic Ingredients, Honest Cooking

Quality is non-negotiable at The Kitchen On Top. Ingredients are sourced from local vendors, and where tradition demands, specialised elements are brought from their places of origin—Lucknow for spices, and Malvan for authentic masalas. This ensures each dish carries an honest, distinctive flavour profile.

The restaurant is also sensitive to dietary preferences, offering a wide selection of vegetarian and vegan options, making it inclusive for a broad spectrum of diners.

A Personal Touch to Service

Customer service goes beyond just hospitality—it’s about creating connection. The restaurant emphasises a welcoming, colourful environment, where guests feel at home from the moment they walk in. The staff is trained to be attentive, warm, and adaptive to each customer’s needs.

Sizzler

Blue Hawaiian

Monk Wala Penne Patakha

One of the most touching moments came from an elderly guest who arrived during his recovery, needing homely, comforting food. His heartfelt appreciation and continued loyalty have left a lasting impression on the team, symbolising what The Kitchen On Top truly stands for.

Challenges, Creativity, and Consistency

Running a restaurant, as Yudhik puts it, is like hosting an ongoing dinner party—unpredictable but endlessly rewarding. The key lies in staying agile, creative, and deeply committed to quality. From building a consistent team to managing dynamic operations, every challenge has been approached with a solution-oriented mindset.

Competition in Goa’s bustling dining scene is fierce, but The Kitchen On Top chooses to stand apart rather than race ahead. Community engagement plays a vital role, with initiatives like Latin Socials and themed events drawing patrons for more than just food—they come for the atmosphere, the music, and the sense of belonging.

Digital Presence with Purpose

In today’s world, a restaurant’s reputation lives both offline and online. The team understands the power of social media, using it effectively to offer behindthe-scenes peeks, showcase signature dishes, and share customer stories. Their digital strategy focuses on authenticity and interaction, fostering a sense of connection beyond the physical space.

A Vision for the Future

Looking ahead, the vision is clear: expand with purpose while preserving the identity that made The Kitchen On Top a beloved name. Growth will come from adaptability, innovation, and staying rooted in the core values of hospitality and excellence.

With every plate served and every guest welcomed, The Kitchen On Top continues to build not just a restaurant, but a legacy—one where food, family, and flavour come together on the rooftop of South Goa.

Railway Mutton Curry

Food that Tells a Story

At the heart of the menu are hero dishes that blur the lines between research, nostalgia, and indulgence. Crack N Wild Mushroom is a textured bar snack showcasing an umami symphony of wild mushrooms, crafted using forgotten grains and cooked using ancient methods such as coal roasting and stone grinding.

Not a shrimp toast with rum swizzle

Hargao Crystal Xiao Ling Dimsums

It exemplifies the resort’s shift toward ingredientfirst gastronomy, where taste and technique take precedence over plating gimmicks. The Tempura Wasabi Prawn Mango – DIY Wrap invites diners into the process, offering a tactile and flavour-packed experience that pairs tropical sweetness with ocean crispness.

Guests are encouraged to build their own bites, blending elements at their own pace and palate—a nod to customisation as luxury and Research & Developmental Cuisine 2029 – The Future. These dishes are not just plated—they’re performed, offering insight into traditional Goan methods as well as contemporary fermentation, culturing, and sea-based cooking.

Cocktails with a Conscience

The beverage menu continues this thoughtfulness with two standout beverage innovations that reflect the terroir, while keeping carbon footprints low. The signature drink - The Musk, is a high concept drink using muskmelon clarified through freezing techniques. Infused with 72 gin botanicals, it is a drink built on lactose fermentation and culture— resulting in a complex, sustainable beverage with earthy depth and lingering finish. This beverage reflect the overarching SFX approach—flavourdriven, low-waste, and deeply connected to place.

A New Chapter in Goa’s Culinary Narrative

As Taj Fort Aguada continues to evolve as a flagship in Goa’s luxury hospitality landscape, the new SFX menu is more than a refresh—it’s a manifesto. One that invites guests to experience not just what is served, but how and why. It speaks to the traveller who values wellness, climate responsibility, and above all, authentic taste. With every bite and sip, the new SFX menu is a gentle yet confident whisper from the future: luxurious, rooted, and remarkably ahead of its time.

Peach cobbler

Mumbai-based nutritionist and food blogger Greta Fernandes shares a quick, healthy recipe for Mini Paneer Pizza Bites—an easy, customisable, and visually delightful snack using whole-wheat bases and paneer.

Article & Images by: Greta Fernandes (Deliciously URS)

Mini Paneer Pizza Bites (Per 100g serving = 180 calories)

You may call it Indian-style tortillas or Mini Pizza Bites. These are made from wholewheat flour, low fat paneer, veggies of choice and cheese of course. This dish can come handy as a quick snack for school tiffins or when you are looking for some mid-lunch savoury bites. Feel free to customise it according to your taste.

It is an on-the-go dish which is easy, healthy and yummy. Your choice of veggies can turn this into quite a visual treat to your eyes. We all know that we first eat with our eyes before we even taste the dish.

These mini pizza bites can be made both from fresh whole-wheat flatbreads or your regular

Only condition is it should look restaurantstyle.

Mini Paneer Pizza Bites

Ingredients:

For the Pizza Base

• Whole-Wheat Flour • Water for kneading a soft dough • A pinch of salt

• 1 tsp of oil

Method:

1. In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough.

2. After kneading the dough add 1/2 teaspoon

Mini Paneer Pizza Bites

3. The dough should not be too tight or too loose. Allow it to rest for a while until.

4. Then roll the dough into a big flatbread or chapati and use a ring cutter or a steel bowl to cut into mini pizza bases.

5. Heat a tava or griddle and cook these mini pizza flatbreads with a drizzle of oil evenly on both sides.

For the topping:

• 100g Paneer / Cottage Cheese (Cut into small cubes)

• ½ tsp red chilli powder

• 1 tbsp oil

• 1 tbsp cheese spread

• A pinch of turmeric

• Garlic 3 -4 cloves finely chopped

• 1 Capsicum finely chopped

• Few Black Olives

• ½ cup Grated Cheese of Choice (Cheddar or Mozarella)

• Pizza Seasoning (Oregano & Chilli Flakes)

• Tomato Sauce

• Iceberg Lettuce leaves

• Crushed Black pepper

• A pinch of Salt

Method:

1. Marinate the cubed paneer with salt, red chilli powder and turmeric and keep aside for 10 minutes. Heat oil in pan, toss in the finely chopped garlic and cook until brown.

2. Add the marinated paneer to the pan and cook gently for 2 to 3 minutes and set aside.

3. Now in a large plate assemble the mini pizza bases, apply some cheese bread on them and start assembling the topping by placing the iceberg lettuce leaves, the cooked paneer, finely chopped capsicum, black olives and grated cheese.

4. You could toss these assembled pizza bites in an preheated oven for 10 minutes or cook in an air-fryer.

5. Once done sprinkled the crushed black pepper, pizza seasonings, and drizzle some tomato sauce and serve the hot mini pizzas.

Handy tips:

1. This is a great recipe if you are using leftover chapati or rotis. It will cut your cooking time by half.

2. To further save time you could cook the paneer the previous day, then all you have to do is assemble the toppings and bake till the cheese melts.

3. Do not skip to apply the cheese spread at the base before layering the vegetable toppings, else the pizza base will get soggy (and nobody likes soggy pizzas).

Recipe & Images By:

Greta Fernandes (Certified Nutritionist and Food Blogger)

Website:

DeliciouslyURS.com

Goan Desserts You Must Try

Goa’s monsoon desserts—like Patoleo, Mangane, and Godshe— blend warmth, nostalgia, and local ingredients, offering comforting bites that celebrate tradition, rain-soaked memories, and the essence of Goan home-style cooking.

Article by: Renata Fernandes Images by: Freepik

As the rain begins to fall and the scent of wet earth fills the air, Goan kitchens respond with warmth, spices, and sweetness. Monsoon isn’t just a season in Goa—it’s a celebration of comfort food. And nothing captures this better than the region’s traditional, home-style desserts crafted especially for the rainy days.

Patoleo (Patoli)

Patoleo is Goa’s signature monsoon sweet, traditionally made during Sao Joao and Raksha Bandhan. Home cooks wrap a mixture of grated coconut, jaggery, and cardamom in turmeric leaves, then steam it to perfection. The fragrance of turmeric leaves mingling with coconut jaggery filling instantly evokes memories of childhood and monsoon rituals. Locals eat it hot or cold, often with a drizzle of coconut milk.

Moonga Polle

Made using soaked and ground moong dal mixed with jaggery, these soft pancakes are a common rainy-season treat. Families cook them on a clay griddle, served hot and sometimes sprinkled with freshly grated coconut. This simple, protein-rich sweet is perfect for rainy afternoons when the air calls for something warm and hearty.

Mangane

When clouds darken the sky, Goans prepare mangane, a dessert made with chana dal (split gram), jaggery, and coconut milk. Some variations include alsande (black-eyed peas), which add texture and depth. Spiced with cardamom and sometimes garnished with cashews, this comforting dish is both festive and nourishing.

Godshe

A rainy-day staple in many Goan homes, Godshe is sweet rice cooked with jaggery and coconut milk. It’s often flavoured with cinnamon or cardamom and served warm. Simple, satisfying, and deeply nostalgic, this dish reminds many Goans of their grandmothers stirring pots on smoky stoves as thunder echoed outside.

Sheera

While sheera is common across India, the Goan version often includes local twists like fresh coconut or bananas. Made with semolina, ghee, sugar, and cardamom, it is one of the quickest and most satisfying monsoon sweets, often served as Naivedyam or as a warming evening treat.

Conclusion

Goa’s monsoon desserts offer more than sweetness —they offer comfort, culture, and memories stirred into every bite. Whether you’re steaming patoleos during a drizzle or enjoying a warm bowl of mangane as rain pours outside, these desserts invite you to slow down, savour, and celebrate the richness of Goa’s culinary heritage.

Patoleo (Patoli)