Eat Goa Stay &
Local To Vocal
Founded by Nidhi Shanbhag and Ilyas Shaikh, Local To Vocal spotlights Goa's hospitality businesses through authentic storytelling.
All Things Sweetish
Vidyun Tewari founded All Things Sweetish, crafting premium handcrafted marshmallows that redefine India's confectionery experiences.
Café de Coelho
Through resilience, Irwin Antonio do Carmo Coelho built Café de Coelho into Margao's thriving quick-service café.
Deepansha Tari
Passionate creator Deepansha
Tari showcases Goa's culinary gems, connecting audiences with authentic local dining experiences.
hotel Lua Nova
Editorial
Dear Readers,
Welcome to the July 2026 edition of Eat & Stay Goa, where we continue to celebrate the people, flavours, and stories that make Goa one of India's most cherished culinary destinations. This month, we shine a light on passionate entrepreneurs, creators, and culinary innovators whose dedication continues to shape the state's vibrant food and hospitality landscape.
We begin with Local To Vocal, founded by Nidhi Shanbhag and Ilyas Shaikh, whose platform celebrates Goa's cafés, restaurants, and local food businesses through authentic storytelling, giving entrepreneurs the visibility they deserve.
Adding a sweet touch is All Things Sweetish, founded by Vidyun Tewari, where handcrafted flavoured marshmallows blend premium ingredients, creativity, and hospitality expertise to redefine modern confectionery.
We also feature Café de Coelho, where Irwin Antonio do Carmo Coelho transformed adversity into entrepreneurial success. Built on resilience and innovation, the Margao café reflects the spirit of homegrown businesses.
Representing Goa's digital food community is Deepansha Tari, whose authentic restaurant experiences and hidden food discoveries continue connecting audiences with local dining while supporting hospitality businesses.
Celebrating Goa's culinary heritage, The Goan Route preserves treasured family recipes through handcrafted masalas, homemade pickles, traditional sweets, and warm hospitality, keeping authentic Goan flavours alive.
This issue also marks National Coconut Day, where Chef NPC Babu showcases coconut's versatility through an innovative seafood creation inspired by traditional Goan cuisine and modern techniques.
For home cooks, we feature High-Protein GlutenFree Rice Paper Wraps—a wholesome recipe packed with chicken, fresh vegetables, and vibrant flavours that is quick, nutritious, and perfect for meal prep.
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 Fernandez Editor
01 Local To Vocal
02 All Things Sweetish
03 Café de Coelho
04 Deepansha Tari
05 The Goan Route
06 Exploring the Many Expressions of Coconut This National Coconut Day
07 High-Protein Rice Paper Wraps (gluten-free)
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 festivalsthe 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.
Editorial Team
Chief Editor
Jessyl Fernandez
Sales
Donald Fernandez Andrea Fernandes
Content & Social Media Britney Fernandes
Graphics & Layout Britney Fernandes
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
Local To Vocal
Local To Vocal, founded by Nidhi Shanbhag and Ilyas Shaikh, celebrates Goa's local hospitality businesses through authentic storytelling, helping entrepreneurs gain visibility while strengthening the state's food, café, and restaurant ecosystem.
Article by: Team ItsGoa
Images by: Local To Vocal
Behind every bustling café, family-run restaurant, neighbourhood bakery, and hidden food gem in Goa is a story of passion, perseverance, and entrepreneurship. While these establishments contribute immensely to the state's vibrant culinary identity, many of their journeys often remain untold. Recognising this, Local To Vocal was founded with a simple yet meaningful purpose, to celebrate local businesses by sharing the people, stories, and dedication behind them.
Created by Nidhi Shanbhag, founder of Crispy Tales, and Ilyas Shaikh, a marketer, content creator, and entrepreneur, Local To Vocal has grown into more than a food discovery platform. It is an initiative that connects audiences with authentic local experiences while giving entrepreneurs the visibility they deserve. Through thoughtful storytelling and engaging visual content, the duo continues to strengthen Goa's hospitality ecosystem by encouraging people to discover and support homegrown businesses.
A Journey That Began Around the Dining Table
The inspiration for Local To Vocal emerged during Nidhi and Ilyas' regular food explorations across Goa.
Their shared love for discovering new restaurants and cafés introduced them to numerous business owners whose dedication and craftsmanship often went unnoticed despite offering exceptional experiences.
As they interacted with these entrepreneurs, they realised that every establishment carried a unique journey, one shaped by determination, family traditions, innovation, and resilience. They saw an opportunity to bridge the gap between these businesses and the wider community by creating content that celebrated not only the food but also the people behind it.
What started as a simple idea gradually evolved into Local To Vocal, a platform dedicated to giving local entrepreneurs the recognition they deserve while inspiring audiences to explore Goa beyond the familiar.
Two Founders, One Shared Vision
The strength of Local To Vocal lies in the complementary partnership between its founders. As the founder of Crispy Tales, Nidhi brings a natural flair for storytelling.
Nidhi Shanbhag
Ilyas Shaikh
She researches businesses, uncovers unique narratives, and builds meaningful engagement with the audience, ensuring that every feature captures the human side of entrepreneurship.
Ilyas complements this approach through creative execution. His expertise in videography, photography, editing, and content production transforms these stories into visually compelling experiences that resonate with viewers across digital platforms.
Together, they have developed a storytelling style that balances authenticity with creativity, allowing audiences to connect with local businesses on a much deeper level than traditional food reviews.
Growing Beyond Food Blogging
Before Local To Vocal, Nidhi built Crispy Tales as a platform focused on food discoveries and dining recommendations. As both creators spent more time meeting restaurant owners, chefs, café founders, and small business entrepreneurs, they recognised that the stories behind these establishments were just as meaningful as the dishes being served.
This shift in perspective transformed both platforms. Today, Local To Vocal celebrates the entrepreneurial spirit that drives Goa's hospitality industry, while Crispy Tales continues introducing audiences to memorable culinary experiences.
Together, the two platforms have cultivated a combined community of nearly 15,000 followers, whose continued support has encouraged the founders to explore increasingly meaningful stories that create value not only for audiences but also for the businesses they feature.
Beyond Storytelling: Supporting Hospitality Through Innovation
While Local To Vocal remains the heart of their collaborative journey, both founders continue to contribute to Goa's hospitality industry in different ways. Drawing from his marketing background and years of working closely with local businesses, Culinary Appraisal at Third table
Culinary Appraisal at Kefi
Culinary Appraisal at Nova cafe
Ilyas has established an independent digital marketing venture that helps brands strengthen their online presence through social media management, content strategy, branding, graphic design, influencer marketing, paid advertising, website development, and app development.
His experience as a content creator has provided valuable insights into audience behaviour, enabling him to create marketing strategies that combine creativity with long-term business growth. His close interactions with restaurants also inspired another entrepreneurial venture, a hospitality-focused Software-as-a-Service (SaaS) product currently in its trial phase.
Designed after observing common operational challenges within restaurants, including order delays, inaccuracies, and customer service issues, the software aims to streamline daily operations, improve efficiency, and enhance the overall dining experience for both businesses and customers. These ventures naturally complement the mission of Local To Vocal. While one platform helps businesses gain visibility through storytelling, the others seek to strengthen
hospitality brands through digital growth and technology-driven solutions.
Creating Meaningful Impact
For Nidhi and Ilyas, the greatest measure of success is not simply audience growth but the positive impact their work creates for local entrepreneurs.
One of the most fulfilling aspects of their journey has been hearing from business owners who have welcomed new customers, received greater recognition, or expanded their reach after being featured. These stories reaffirm the purpose behind Local To Vocal and demonstrate how authentic storytelling can contribute to the growth of small businesses.
The journey has also demanded dedication. Balancing academics, entrepreneurship, content creation, and multiple professional responsibilities has required discipline, consistency, and effective time management. Yet these challenges have only strengthened their commitment to producing meaningful content that benefits both businesses and the wider community.
Looking Ahead
The vision behind Local To Vocal remains unchanged, to create a platform where deserving local businesses receive the recognition they have earned while encouraging people to embrace authentic Goan experiences.
As the initiative continues to evolve alongside Ilyas' ventures in digital marketing and hospitality technology, its core purpose remains rooted in the same values that inspired its creation: authenticity, creativity, consistency, and community impact.
By combining storytelling, innovation, and entrepreneurship, Nidhi Shanbhag and Ilyas Shaikh are doing more than documenting Goa's food culture. Through Local To Vocal, they are helping preserve the stories behind it, empowering local businesses, and contributing to a hospitality ecosystem where passion, collaboration, and homegrown talent continue to flourish.
Dessert Shop
All Things Sweetish
All Things Sweetish, founded by Vidyun Tewari, redefines confectionery with handcrafted flavoured marshmallows made from premium ingredients, blending hospitality expertise, balanced indulgence, authenticity, and a vision for nationwide growth.
Article by: Team ItsGoa Images by: All Things Sweetish
For Vidyun Tewari, food has never been just a profession, it has been a lifelong passion shaped by curiosity, creativity, and a deep appreciation for quality. Through All Things Sweetish, she has transformed that passion into a brand that is redefining how people experience confectionery in India. Built on the belief that indulgence should be balanced, thoughtful, and made with integrity, the venture has quickly gained attention for its handcrafted flavoured marshmallows that challenge conventional expectations of what a sweet treat can be.
From Hospitality Foundations to Entrepreneurship
Vidyun Tewari’s journey into entrepreneurship was built upon a strong educational and professional foundation. Having studied Hotel Management before pursuing a Master’s degree in Business from Swinburne Institute in Melbourne, she developed a unique blend of hospitality expertise and entrepreneurial thinking.
Her early years in the hospitality industry played a significant role in shaping her outlook. Working with leading organisations such as Taj Group exposed her to the importance of customer service, operational excellence, and human connection.
These experiences reinforced her love for interacting with people and deepened her understanding of the hospitality sector. Beyond customers, she learned how to effectively build relationships with suppliers, employees, and stakeholders, skills that would later become invaluable as a business owner.
Her professional journey also included experience with Walmart and the ownership of The Fat Butterfly café in Gurgaon, each chapter contributing important lessons about leadership, business operations, and customer expectations.
The Lessons Behind The Fat Butterfly
Running The Fat Butterfly proved to be a transformative experience. While the café offered valuable insights into the food business, it also taught Vidyun one of the most important lessons of entrepreneurship: the power of delegation.
Like many founders, she initially believed that success depended on handling every aspect of the business personally. Over time, she realised that sustainable growth required building a capable team and trusting others with responsibility. Delegation became essential not only for scaling operations but also for allowing the business to evolve beyond the limitations of a single individual.
At the same time, she recognised that entrepreneurship demands a delicate balance. While a strong team is critical, founders must remain actively involved, ensuring that standards, values, and customer experiences remain consistent. This understanding continues to guide her approach today.
Discovering an Untapped Opportunity
Although she had explored various areas of the food industry, baking remained the field closest to her heart. When considering her next venture, she sought a concept that combined creativity with scalability. The breakthrough came when she made homemade marshmallows for the first time. The difference between freshly crafted marshmallows and the mass-produced alternatives available in the market was striking.
Owner - Lincoln Fernandes Founder - Vidyun Tewari
Home made chocolate chip cookies
Their texture, flavour, and overall experience revealed a product category with immense potential. As she researched further, she noticed a significant gap in the Indian market. While marshmallows existed, flavoured artisanal varieties were virtually absent. The opportunity to introduce something unique while elevating consumer expectations became the driving force behind All Things Sweetish.
A Philosophy of Balanced Indulgence
The brand’s name itself reflects Vidyun’s personal philosophy about desserts. While she has always loved sweet treats, she prefers desserts that offer balance rather than overwhelming sweetness.
This principle guides every product developed under the All Things Sweetish label. Rather than creating confections that can only be enjoyed in small quantities, the focus is on achieving flavour harmony, allowing customers to enjoy indulgence without excess.
Equally important is her commitment to quality. Every product must first meet her own standards before it reaches customers. As the brand’s most demanding critic, she continuously evaluates flavours, textures, and ingredients to ensure that each creation reflects the experience she personally seeks in food.
Premium Ingredients, No Compromises
At the heart of All Things Sweetish lies an unwavering commitment to clean, high-quality ingredients. Vidyun believes that indulgent food should not come at the cost of unnecessary additives or preservatives. Her approach is simple: create products she would confidently serve to her own family. The use of premium ingredients and the avoidance of artificial shortcuts have become defining characteristics of the brand. This philosophy ensures that customers enjoy products that are not only delicious but also thoughtfully crafted.
Vanilla chocolate Marshmallow
In an industry often driven by convenience and shelf life, All Things Sweetish distinguishes itself through authenticity and a refusal to compromise on quality.
Inspired by Travel and Exploration
Outside the kitchen, Vidyun’s greatest passion is travel. Exploring different cultures, cuisines, and culinary traditions has played a significant role in shaping her creative process.
Exposure to international flavours and ingredients has expanded her understanding of taste and encouraged experimentation. Whether discovering unique flavour pairings or observing regional food traditions, each journey contributes new ideas that eventually find their way into her creations. This openness to exploration enables All Things Sweetish to continuously evolve while maintaining its distinctive identity.
Celebrating Every Step of Growth
Although the brand is still in its early stages, Vidyun views every achievement as a milestone worth celebrating. Reaching breakeven within the first few months of operation was an important accomplishment, but for her, the most rewarding moments come from customer reactions.
Seeing someone taste a product for the first time and experience genuine surprise when it exceeds expectations serves as a powerful reminder of why she started the business. These moments of connection and delight continue to fuel the brand’s momentum.
Building a Sweet Future
Looking ahead, Vidyun envisions All Things Sweetish becoming a nationally recognised brand. Her goal is to make the products accessible across India through a combination of physical retail spaces in major metropolitan cities and nationwide shipping.
While expansion remains a key objective, the brand’s core values will remain unchanged. Quality, authenticity, and craftsmanship will continue to guide every decision as the company grows.
A Commitment to Excellence
The story of All Things Sweetish is ultimately one of passion meeting purpose. Drawing upon years of hospitality experience, entrepreneurial learning, and a lifelong love for baking, Vidyun Tewari has created a brand built on sincerity and substance.
As All Things Sweetish continues its journey, its mission remains clear: to create products that are thoughtfully made, free from unnecessary preservatives, crafted with premium ingredients, and designed to bring genuine joy to customers.
For Vidyun, success is not measured solely by growth, but by staying true to the values that inspired the brand from the very beginning, no shortcuts, no compromises, and an unwavering dedication to creating something she truly loves.
Roasted marshmallow on a double chocolate cookie
Café de Coelho
Irwin Antonio do Carmo Coelho transformed adversity into entrepreneurial success through Café de Coelho, a quick-service café in Margao, built on resilience, customer satisfaction, innovation, and a vision to grow locally.
Article by: Team ItsGoa
Images by: Café de Coelho
For 25-year-old entrepreneur Irwin Antonio do Carmo Coelho, the story of Café de Coelho is about far more than food. It is a story of resilience, selfbelief, and the determination to create something meaningful in the place he calls home. What began as a young boy’s desire to overcome self-doubt evolved into a decade-long entrepreneurial journey that eventually led to the establishment of one of Margao’s popular quick-service dining destinations.
Today, Café de Coelho stands as a testament to the power of persistence, adaptability, and a customerfirst philosophy, attracting a loyal following while redefining what a modern café experience can be.
From Self-Doubt to Self-Made Entrepreneur
Growing up in Benaulim, Irwin often felt like an outsider. Attending Loyola High School in Margao, he struggled with acceptance among his peers, an experience that affected his confidence during his formative years. Rather than allowing those challenges to define him, he channelled them into motivation.
Determined to create opportunities for himself, he began exploring ways to earn money at a young age. His first entrepreneurial venture started while he was still in school, buying video game DVDs, creating copies using his father's computer, and selling them to classmates at affordable prices. While simple, the venture introduced him to the fundamentals of business and sparked an entrepreneurial mindset that would shape his future.
His passion for creativity emerged during his time studying Automobile Engineering at Agnel Polytechnic in Verna. Graphic design and video editing quickly became more compelling than classroom lectures. Armed only with a mobile phone and free editing applications, he immersed himself in the world of esports, securing his first clients and learning the value of delivering quality work.
To support his ambitions, Irwin worked at a photo studio after college hours, saving every rupee possible to purchase better equipment and internet access. Once he acquired a laptop, new opportunities emerged.
He began working with international clients, particularly from the United States and the United Kingdom, eventually building a successful online creative agency while still in his teens.
Although the agency thrived for several years, changing circumstances eventually led him back to freelancing. Yet every stage of that journey reinforced valuable lessons about decision-making, preparation, and leadership, principles that continue to guide his business ventures today.
Turning a Dream into Reality
Owning a physical business in Goa had always been a dream. The challenge was deciding what that business should be. The idea finally took shape when a cousin already involved in the food and beverage industry suggested launching an F&B venture.
Initially, the plan was to open a bar. However, practical challenges involving location, licensing, and startup costs made the concept difficult to execute. Rather than abandoning the vision, the idea evolved into something more achievable: a café.
Owner - Irwin Antonio do Carmo Coelho
The Crunchy Chicken burger
Café de Coelho officially opened in December 2024, but the journey was far from smooth. The business initially struggled with an unclear concept, an unsuitable strategy, and a lack of direction. Within the first two months, it became evident that significant changes were necessary.
When his cousin stepped away to focus on an existing restaurant business, Irwin faced a defining moment. Instead of simply pursuing profitability, he chose to build a venture centred around purpose, customer satisfaction, and long-term value. With the right team, improved decision-making, and a willingness to learn from mistakes, Café de Coelho gradually found its identity.
Choosing Goa Over Opportunities Abroad
At a time when many young Goans seek opportunities overseas, Irwin chose a different path. His deep appreciation for Goa played a significant role in that decision. While he respects those who relocate abroad in search of better opportunities, he believes the state offers tremendous potential for individuals willing to invest their time, energy, and creativity locally.
For him, building a successful business in Goa is not only a professional achievement but also an opportunity to inspire others to recognise the possibilities that exist within their own communities. His journey demonstrates that meaningful enterprises can be built without leaving home.
A Different Kind of Café
Despite its name, Café de Coelho does not fit the traditional image of a café. Rather than focusing on specialty coffees and quiet workspaces, the establishment functions more as a modern quickservice restaurant where food takes centre stage. Customers visit primarily for satisfying meals, generous portions, and a menu carefully designed around their preferences.
Located in Gogol, an area surrounded by educational institutions and office spaces, the café naturally attracts students and working professionals. This strategic location, combined with a menu tailored to its audience, has helped the business establish a strong connection with customers between the ages of 16 and 35.
Every aspect of the operation reflects a customerfirst approach. From ingredient selection and meal sizes to service standards and menu development, considerable thought goes into ensuring guests feel they receive exceptional value for their money.
Cranberry Mojito
The Rise of a Customer Favourite
Among the café's many offerings, the Zinger Wrap has emerged as a standout favourite. Designed to combine the hearty appeal of an American-style burrito with a balanced mix of protein and vegetables, the wrap delivers both flavour and satisfaction. Its substantial size and carefully crafted ingredients have made it one of the most soughtafter items on the menu.
Available in both Classic Zinger and BBQ Zinger variations, the dish perfectly represents the café's commitment to generous portions and fulfilling dining experiences.
Building Through Challenges
The road to success was anything but easy. The early months of operation presented numerous obstacles. Incorrect planning, staffing challenges, and an unclear business direction created financial pressure that lasted well beyond the launch phase. Significant changes had to be implemented quickly, often without guarantees of success. There were moments when resources were stretched to their limits, including a period when Irwin found himself with only a few thousand rupees remaining in his bank account.
Yet he remained committed to the vision, supported by a dedicated team that believed in the café's potential.
Those difficult experiences reinforced one of his strongest beliefs: employees are the foundation of any successful business. He views his team as an extension of family, recognising that their happiness and commitment directly influence customer experiences and business performance.
More Than Just Food
While Café de Coelho is built around quality meals, its broader purpose extends beyond serving food. Irwin wanted to create something that leaves people satisfied, whether through exceptional service, generous portions, or a welcoming environment. Equally important is the opportunity to generate employment and provide a positive workplace culture for his staff.
Seeing customers return repeatedly remains one of the most rewarding aspects of the business. Their loyalty serves as validation that the café is delivering on its promise and continuing to evolve in the right direction.
Hot chocolate Sybil’s barbecue moment
Crunchy Chicken stripes 6 pcs
A Lifelong Commitment to Growth
Outside of business operations, Irwin remains deeply committed to personal development. Much of his free time is dedicated to reading, learning, and studying business principles. Fitness has also become a major part of his lifestyle, reflecting the discipline and self-improvement mindset that has guided his entrepreneurial journey.
He is an enthusiastic football supporter, rarely missing a match involving his beloved Chelsea Football Club. More recently, he has also developed a growing interest in content creation, viewing it as another avenue for creativity and self-expression.
Looking Ahead
For Irwin, the future of Café de Coelho is filled with possibilities. Expansion remains firmly on the horizon, with plans to establish additional outlets while continuously refining the menu and customer experience. The team is constantly exploring new offerings and improvements, ensuring that the business continues to grow alongside its customers' evolving preferences.
Although the café began without a clear roadmap, it has since developed a strong sense of purpose and direction. Its evolution reflects the entrepreneurial spirit of its founder, a willingness to adapt, learn, and keep moving forward regardless of obstacles.
A Story of Possibility
The story of Café de Coelho is ultimately one of transformation. It is the story of a young man who overcame self-doubt, built a career through determination and creativity, and transformed an uncertain business idea into a thriving venture.
Through perseverance, calculated risk-taking, and an unwavering commitment to growth, Irwin Antonio do Carmo Coelho has demonstrated that success is not reserved for those with perfect circumstances or abundant resources. Sometimes, it begins with a simple decision to believe in oneself and take the first step forward.
In doing so, he has not only built a café but also created a place that reflects his journey, one defined by resilience, ambition, and the belief that meaningful success can be built right at home in Goa.
The Chicken club sandwich
The Chicken Cafreal wrap with Blue lagoon Sybil’s barbecue moment
Deepansha Tari
Passionate about Goa's culinary landscape, Deepansha Tari shares authentic restaurant experiences, hidden dining gems, and honest recommendations, connecting audiences with local flavours while supporting homegrown hospitality businesses across the state.
Article by: Team ItsGoa
Images by: Deepansha Tari
For Deepansha Tari, every meal tells a story. As a passionate Goan food blogger, she has made it her mission to uncover the flavours, people, and experiences that define Goa's vibrant culinary landscape. From family-run eateries and hidden cafés to popular restaurants and unique staycation destinations, her platform celebrates the state's rich food culture while helping audiences discover places that deserve to be experienced.
Holding a Master's degree in Microbiology, Deepansha has taken an unconventional path into food blogging. What began as a personal passion for exploring new restaurants and sharing honest experiences has evolved into a growing digital presence that supports local businesses and encourages people to look beyond Goa's wellknown tourist attractions. Through every review and recommendation, she combines authenticity with storytelling, inspiring others to experience Goa one bite at a time.
From Science to Food Blogging
Before entering the world of food blogging, Deepansha built a strong academic foundation by completing her Master's degree in Microbiology. While pursuing her studies, she began experimenting with content creation, balancing lectures, assignments, filming, and editing. The experience demanded discipline, consistency, and careful time management, qualities that continue to shape her work today.
Her journey extended beyond academics when she worked as a Laboratory Technician in a hospital. Long working hours were often followed by restaurant visits, evening shoots, and late nights spent editing videos. Although balancing a professional career with food blogging was challenging, her passion for discovering new places and sharing authentic dining experiences kept her motivated.
A Passion for Goa's Food Culture
Although Deepansha officially began her food blogging journey in 2025, the dream had existed for several years. During the COVID-19 pandemic, she considered entering the digital space but hesitated to take the first step. Like many aspiring creators, she struggled with self-doubt before finally deciding to pursue the passion she had carried for years.
Even today, the analytical thinking and attention to detail developed through her scientific background influence the way she researches locations, plans her content, and presents every recommendation with honesty and accuracy.
Being born and raised in Goa naturally shaped the direction of her work. Surrounded by diverse cuisines, local delicacies, beachside restaurants, neighbourhood cafés, and hidden culinary gems, she found endless inspiration in the state's food culture. Rather than simply showcasing popular destinations, she wanted to highlight authentic dining experiences and introduce audiences to places they may never have discovered otherwise.
Today, her platform reflects that vision, celebrating Goa's culinary diversity while encouraging both locals and visitors to explore beyond the familiar.
Deepansha Tari
Deepansha savouring a perfect food pairing
More Than Just a Restaurant Review
For Deepansha, food blogging involves far more than visiting a restaurant and posting a reel online. Every feature begins long before the camera starts recording.
She carefully researches each location, plans the shoot, travels to the venue, interacts with the staff, experiences the food firsthand, captures visuals that reflect the atmosphere, and then spends hours editing the final video. Every stage is approached with the goal of creating content that is informative, engaging, and true to the actual dining experience.
This commitment ensures that her audience receives recommendations they can genuinely trust rather than content created solely for online trends.
Celebrating Local Restaurants
One of Deepansha's greatest motivations is supporting Goa's local hospitality industry. Whether featuring a long-established restaurant, an emerging café, or a hidden food destination, she believes every business has a unique story worth sharing.
By showcasing local establishments, she helps connect businesses with new customers while encouraging audiences to appreciate the passion and dedication behind every meal. Hearing restaurant owners share that customer visits and sales increased after one of her reels gained traction has become one of the most rewarding aspects of her journey.
Knowing that her work contributes to the growth of local businesses continues to inspire her to create meaningful and impactful content.
Honesty at the Heart of Every Recommendation
In a world where online recommendations often influence dining choices, Deepansha believes authenticity is her greatest responsibility. Every collaboration, whether with a restaurant, café, resort, or hospitality brand, is approached with sincerity. Rather than creating exaggerated endorsements, she focuses on sharing genuine experiences that reflect what customers can realistically expect.
This transparent approach has earned the trust of both her audience and the businesses she collaborates with, reinforcing her belief that credibility is built through honesty rather than popularity.
Collaboration with Mamma's Corner Goa
Memorable Dining Experiences
Among the many restaurants she has featured, two collaborations remain especially memorable. Ankita Classic in Assagao marked one of her earliest restaurant collaborations and introduced her to an extensive menu paired with exceptional hospitality. The welcoming atmosphere made it a milestone in her journey as a food blogger.
Another unforgettable experience was her collaboration with Wave Deck Restaurant in Candolim, where the warmth of the team complemented the quality of the food, creating an experience that extended well beyond the dining table. For Deepansha, memorable food experiences are defined not only by flavour but also by the people, hospitality, and passion that make every visit special.
Life Beyond Food
While food remains at the heart of her work, Deepansha also enjoys exploring Goa through travel and staycations, often combining these experiences with her culinary discoveries. Outside blogging, she enjoys dancing, fishing, bike riding, and acting, hobbies that help her stay creative and bring fresh perspectives to her storytelling.
Looking ahead, she hopes to continue expanding her platform, collaborate with more restaurants, cafés, resorts, and hospitality brands, and introduce audiences to even more of Goa's hidden culinary treasures. More than growing her following, she hopes to become a trusted voice for food lovers seeking authentic dining experiences.
A Journey Fuelled by Passion
Behind every beautifully presented dish and every engaging restaurant review lies a story of perseverance. Having lost her father nine years ago, Deepansha has faced personal challenges that many never see behind the camera. Without an elaborate home studio or professional setup, she continued creating with determination, refusing to let circumstances limit her ambitions.
Her journey is a reminder that passion, resilience, and authenticity can create opportunities where none seem to exist. Through every restaurant she visits, every local business she supports, and every honest recommendation she shares, Deepansha Tari is doing more than reviewing food, she is celebrating Goa's culinary heritage and helping others discover the people, flavours, and stories that make it truly unforgettable.
Exploring authentic flavours at Smita’s Bar & restaurant, siolim
Deepansha experiencing the Shravan Thali at The Kitchen on Top
The Goan Route
The Goan Route in Calangute celebrates authentic Goan cuisine through treasured family recipes, handcrafted masalas, homemade pickles and sweets, warm hospitality, and a commitment to preserving Goa's rich culinary heritage.
Article by: Team ItsGoa
Images by: The Goan Route
In a destination celebrated for its vibrant beaches and lively culture, discovering the true essence of Goa often begins with its cuisine. At The Goan Route in Calangute, every meal is an invitation to experience the state's culinary heritage through recipes, traditions, and hospitality that have been lovingly preserved across generations.
Founded by husband-and-wife duo Valany Cardozo from Goa and Shamal TP from Kerala, The Goan Route was born from a shared vision of celebrating authentic Goan food while creating a welcoming space where every guest feels at home. Their passion extends far beyond serving meals, it is about preserving memories, honouring family traditions, and introducing diners to the depth and diversity of Goa's culinary identity.
Their inspiration comes not only from their love for Goa but also from the countless moments spent exploring its hidden corners, attending local festivals, travelling, and discovering traditional recipes. Even their shared enthusiasm for offroading and outdoor adventures continues to deepen their connection with the land that inspires every aspect of their restaurant.
Bringing Authentic Goa to Every Plate
Growing up in Calangute, Valany witnessed countless visitors searching for genuine Goan cuisine, only to encounter limited interpretations of its rich culinary traditions. Together with Shamal, this inspired the creation of a restaurant that would offer a far more authentic experience, one that celebrates Goa's cultural influences through recipes that remain true to their origins.
The Goan Route was envisioned as more than a dining destination. It was designed to take guests on a journey through Goa's culinary landscape, where every dish tells a story and every flavour reflects generations of tradition. From carefully curated menus to warm hospitality, every element has been thoughtfully crafted to showcase the true spirit of Goa.
Family Recipes That Continue to Live On
The foundation of The Goan Route lies within the kitchens of Valany's grandmother and mother. Their treasured recipes continue to shape the restaurant's menu, preserving cooking techniques and flavours that have remained unchanged through the years.
Rather than modernising traditional dishes for convenience, the founders remain committed to authentic preparation methods. Fresh locally sourced ingredients, traditional Goan spices, and slow cooking techniques ensure that every curry, gravy, and side dish retains the character and depth of home-cooked Goan food.
Consistency is maintained through constant attention to detail, with every recipe carefully monitored to ensure it reflects the same warmth and authenticity that inspired the restaurant from the beginning.
Celebrating the Diversity of Goan Cuisine
The menu at The Goan Route reflects the remarkable variety found within Goan cooking, balancing beloved classics with comforting everyday favourites. Among its most celebrated offerings are the traditional Goan Fish Thalis, complete meals
Owners - Valany Cardozo and Shamal TP
The Goan Route - Menu
featuring fresh seafood, rice, curry, seasonal accompaniments, and carefully prepared side dishes that recreate the experience of a home-cooked family lunch. These thalis have become the restaurant's signature, frequently praised for their authenticity and nostalgic flavours.
Equally popular are the freshly prepared Poi Sandwiches, served with fillings including Chicken Cafreal, Chicken Roast, Prawn Balchão, Chicken Chilly Fry, Paneer Chilly Fry, Chicken Cutlet, and other traditional favourites. By pairing locally baked poi with classic Goan preparations, the restaurant offers a satisfying blend of tradition and convenience.
For guests seeking comfort food with a regional twist, the Loaded Fries combine bold Goan flavours with indulgent toppings such as Chicken Cafreal, Prawn Butter Garlic, Sweet Chilli, and Peri Peri combinations. Meanwhile, wholesome Rice Bowls featuring Cafreal, Xacuti, Vindaloo, fish curry, or prawn curry have become popular choices for hearty everyday dining.
The restaurant also demonstrates that Goan cuisine extends well beyond seafood. Its Vegetarian Thali celebrates seasonal vegetables, lentils, traditional curries, mushroom dangar, alsande preparations, usal, and other regional specialities that showcase the richness of vegetarian Goan cooking. Guests also return for favourites including Chicken Cafreal, Prawn Butter Garlic, seasonal juices, Kokum Soda, and an impressive selection of traditional sweets.
The Secret Lies in the Masalas
At the heart of every dish served at The Goan Route are handcrafted masalas prepared entirely in-house. Following family recipes passed down through generations, every spice is carefully selected, roasted, ground, and blended in small batches to produce signature preparations such as Xacuti Masala, Cafreal Paste, Recheado Masala, Vindaloo Masala, Fish Curry Masala, Balchão Masala, Chicken Roast Masala, Jeerem Meereem Masala, Samarainchi Kodi Masala, and several others. Preparing these spice blends from scratch allows complete control over freshness, consistency, and quality while
ensuring every dish captures the unmistakable flavours of traditional Goan cooking. It is a labourintensive process, but one the founders consider essential to preserving authenticity.
Preserving Tradition Beyond the Kitchen
The restaurant's commitment to heritage extends beyond its main courses through an impressive collection of homemade pickles and traditional sweets. Prepared using fresh local produce and handcrafted masalas, their range includes Prawn Balchão, garlic, chilli, carrot chilli, brinjal, mango, and seasonal pickles that perfectly complement Goan meals. These recipes add another layer of authenticity while giving diners a taste of the flavours commonly found in Goan households. The restaurant also offers its pickles and masalas for purchase, allowing guests to recreate these flavours at home.
Traditional desserts complete the experience with favourites such as Bebinca, Dodol, Serradura, Baath Cake, Bolinhas, Doce, Besan Laddoos, Plum Cake, and festive seasonal sweets. The restaurant also accepts custom orders for many Goan delicacies, continuing its mission of preserving culinary traditions for future generations.
The Goan Route - Outdoors
Three signature masalas. One authentic Goan legacy
Where every bite of our Chicken Cutlet Poi tastes like Goa
Hospitality Inspired by Home
While food remains central to The Goan Route, the founders believe genuine hospitality is equally important. The interiors have been thoughtfully designed with rustic décor, traditional elements, soothing music, and a relaxed ambience that reflects the comfort of a Goan home. Every interaction is guided by the belief that guests should feel like extended family, whether they are first-time visitors or returning patrons.
Valany remains personally involved in every aspect of the kitchen, overseeing ingredients, preparing masalas, tasting dishes, and ensuring that no plate leaves without meeting the restaurant's standards. This hands-on approach guarantees consistency while preserving the integrity of every family recipe.
Meeting guests from across India and around the world has become one of the most rewarding aspects of the journey. Conversations about Goan cuisine, stories shared across the dining table, and the joy of introducing visitors to authentic local flavours continue to inspire the founders each day.
Looking Ahead While Staying True to Their Roots
The success of The Goan Route has been built through word-of-mouth recommendations, returning guests, and heartfelt appreciation from diners who recognise the authenticity behind every meal. For the founders, hearing that their food reminds Goans of home or becomes a highlight of a visitor's holiday remains their greatest achievement.
Looking ahead, they plan to continue expanding their offerings with seasonal recipes, forgotten Goan delicacies, a wider selection of homemade sweets, artisanal masalas, and traditional pickles. Future expansion beyond Calangute is also part of their vision, but without compromising the quality, authenticity, or personal attention that define the restaurant.
At its heart, The Goan Route remains a tribute to Goa itself, a place where family recipes, handcrafted flavours, and heartfelt hospitality come together to create an experience that extends far beyond the dining table. Every dish serves as a reminder that preserving tradition is not simply about recreating old recipes; it is about keeping the stories, culture, and spirit of Goa alive for every guest who walks through its doors.
Warm choco chip cookies
Authentic Goan Pickles
Celebrate National Coconut Day with Chef NPC Babu's innovative seafood creation, showcasing coconut's remarkable versatility through traditional Goan flavours, modern techniques, and multiple coconut expressions inspired by coastal culinary heritage. Article & Images by: Team ItsGoa www.itsgoa.com
Kingfish, Prawn & The Soul of Coconut, a signature dish prepared by NPC Babu, Faculty Chef at the Verna-based Kamaxi Skills, celebrates coconut through multiple expressions, including coconut oil, milk, flesh, vinegar, jaggery and feni
June 26 marks National Coconut Day, celebrating one of the world's most versatile ingredients. From its water and milk to its flesh, oil and sap, the coconut has played an important role in cuisines across tropical regions for centuries. In coastal communities, it is more than just an ingredient; it is deeply woven into local food traditions, livelihoods and cultural identity.
Coconut’s enduring relationship with the sea has shaped generations of coastal cooking, making it a defining symbol of Goa's rich gastronomic heritage. Today, chefs continue to explore new ways of showcasing the ingredient, highlighting its versatility through both traditional and contemporary techniques.
Carrying this spirit forward, Faculty Chef NPC Babu at the Verna-based Kamaxi Skills shares a very soul warming recipe on Kingfish, Prawn & The Soul of Coconut, a signature dish that he conceptualised at the culinary training institute. Bringing together kingfish and prawns, the bounty of the sea with coconut in multiple expressions, the creation celebrates the ingredient's remarkable versatility through coconut oil, milk, fresh flesh, grated coconut, vinegar, jaggery, feni, chips and leaves.
More than a seafood dish, it is a tribute to the enduring relationship between the coconut palm and Goa's coastal culture.
Recipe: Kingfish, Prawn & The Soul of Coconut
Dish Components
Coconut Oil-Grilled Kingfish
Coconut-Crusted Prawn
Goa Red Rice Pilaf
Turmeric Coconut Velouté
Coconut Vinegar-Macerated Ripe Mango
Coconut-Feni Gastrique
Roasted Coconut & Garlic Crumble
Fresh Coconut Snow
Fried Curry Leaves & Coconut Chips
Green Chilli & Coriander Oil
Ingredients (Serves 2)
Seafood & Dairy
300 g kingfish fillet 4 jumbo prawns 180 ml prawn stock 2 tbsp egg white www.itsgoa.com
Coconut Products
Coconut oil
2 whole coconuts
160 ml coconut milk
130 ml coconut vinegar
30 g coconut jaggery
60 ml coconut feni
Vegetables & Provisions
80 g shallots
4 garlic cloves
60 g ripe mango
½ green chilli
½ tsp red chilli flakes
5 g turmeric
10 curry leaves
50 g coriander leaves
200 g Goa red rice
30 g refined flour
80 g panko breadcrumbs
Salt and white pepper, to taste
Method
Coconut Oil-Grilled Kingfish:
Season the fish with salt and white pepper. Marinate lightly with lemon zest, coriander stems and coconut oil. Grill until golden and cooked through. Brush with coconut-feni gastrique before serving.
Coconut-Crusted Prawn:
Butterfly the prawns, dust with flour and dip in egg white. Coat with grated coconut and panko breadcrumbs, then fry until golden and crisp.
Goa Red Rice Pilaf:
Soak rice for 4–6 hours. Cook in a mixture of prawn stock and coconut milk. Sweat shallots in coconut oil, fold into the rice and season to taste.
Turmeric Coconut Velouté:
Sweat shallots and green chilli in coconut oil. Add turmeric, followed by prawn stock and coconut milk.
NPC Babu, Faculty Chef at Kamaxi Skills, with his signature dish, Kingfish, Prawn & The Soul of Coconut
Simmer gently, blend, strain and reduce to a smooth velouté consistency.
Coconut Vinegar-Macerated Mango:
Combine coconut vinegar, jaggery, chilli flakes, coriander leaves and salt. Toss with diced ripe mango and allow to rest for 20 minutes.
Coconut-Feni Gastrique:
Sweat shallots lightly, add feni and reduce by half. Add coconut vinegar, jaggery and coriander stems. Reduce until lightly syrupy and strain.
Finishing Elements:
Prepare a roasted coconut and garlic crumble, fresh coconut snow, fried coconut chips and curry leaves, and a green chilli-coriander oil. Assemble all components and finish with fresh coconut snow just before serving.
High-Protein Rice Paper Wraps
Gluten-free high-protein rice paper wraps combine juicy chicken, crisp vegetables, and flavorful sauces to create a nutritious, delicious meal or snack that is quick to prepare, easy to customize, and convenient for meal prep.
Article & Images by: Greta Fernandes (Deliciously URS) www.itsgoa.com itsgoa_ Itsgoa
These fresh rice paper wraps are high in protein, loaded with crunchy vegetables, and make an excellent lunch, dinner, or postworkout meal.
Which means a perfect snack that is high in nutrition, great in taste, and quick to make.
They are easy to assemble. You just need to dip them in water, and they are ready to roll. The best part of these wraps is that they are gluten-free, unlike street food favourites like shawarmas and McDonald's & Burger King wraps.
Once you have the chicken marinated and cooked, the vegetables thinly sliced, and the sauces ready, you can make these in a jiffy. Just plan a bit ahead, and you'll realise the amount of time you can save.
Also, you can refrigerate these in case you end up making extras and have them later. Rice paper wraps are easily available these days at any supermarket. Try to use fresh, crisp vegetables for maximum flavour. You can adjust the spice levels if you want to pack them for your kids' tiffin.
Nutrition (Approx. per wrap)
Calories: 180–210 kcal
Protein: 18–20 g
Carbohydrates: 13–15 g
Fat: 5–7 g
Fiber: 2–3 g
Ingredients
Wraps
8 rice paper sheets
For the Chicken Filling
350 g boneless chicken breast
1 tsp olive oil
1 tsp garlic, minced
1 tsp grated ginger
½ tsp black pepper
½ tsp paprika
½ tsp chili flakes (optional)
½ tsp salt
1 tsp soy sauce
Juice of ½ lime
Vegetables
1 cup lettuce, shredded 1 cup purple cabbage, shredded 1 carrot, julienned 1 cucumber, julienned 1 capsicum, thinly sliced 2 spring onions, sliced
Fresh coriander or mint leaves
Creamy Protein Sauce
½ cup Greek yogurt 1 tbsp light mayonnaise (optional)
1 tsp Dijon mustard
1 tsp honey 1 tsp lemon juice 1 tsp sriracha or chili sauce Salt and pepper to taste
Tangy Asian Sauce
2 tbsp soy sauce 1 tbsp lime juice 1 tsp sesame oil 1 tsp honey
1 tsp grated ginger 1 minced garlic clove Chili flakes to taste
Method
Step 1: Cook the Chicken
Heat olive oil in a pan.
Add garlic and ginger; sauté for 30 seconds.
Add chicken and season with salt, pepper, paprika, chili flakes, soy sauce, and lime juice.
Cook for 8–10 minutes until done. Cool slightly and shred or slice thinly.
High-Protein Rice Paper Wraps
Step 2: Prepare the Sauce
Whisk together all the ingredients for either the creamy yogurt sauce or the tangy Asian sauce until smooth.
Step 3: Soften the Rice Paper
Dip one rice paper sheet in warm water for about 8–10 seconds until pliable. Lay it flat on a damp chopping board.
Step 4: Fill the Wrap
Layer in the center:
Lettuce Purple cabbage Carrot
Cucumber Capsicum Spring onions Fresh herbs Chicken
Drizzle 1–2 tablespoons of sauce.
Step 5: Roll
Fold the bottom over the filling, fold in both sides, then roll tightly into a neat wrap.
Serve immediately with extra dipping sauce.
Handy Tips
Add sliced avocado for healthy fats.
Sprinkle roasted sesame seeds for extra crunch.
For even more protein, add thin strips of omelette or extra Greek yogurt to the filling.
These wraps are best eaten fresh but can be refrigerated for up to 24 hours in an airtight container lined with a damp paper towel.
Do not soak them too long in warm water, or they may become too soggy.
Recipe courtesy:
Greta Fernandes Mumbai-based Certified Nutritionist & Food Blogger
Website : DeliciouslyURS.com
Greta Fernandes
