COVER FEATURE
NOVA Café & Bakehouse
Parisian charm meets Goan warmth through Fatima Silveira’s creative, heartfelt desserts.
Pinch Bistro & Bar
Pinch Bistro & Bar blends music, fusion food, and cocktails for unforgettable nights in Panjim’s nightlife.
Sindhiya Satish Kauthankar
Passionate baker crafting quality, customized desserts rooted in skill and dedication.
Chef Rahish Naik
Blending Goan heritage and innovation into soulful, modern culinary creations.
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.
Dear Readers,
Welcome to this edition of Eat & Stay Goa, where we celebrate the people and places shaping Goa’s vibrant culinary and hospitality scene. From cozy cafés and inventive chefs to local food movements redefining flavor and culture, this issue is a toast to creativity, passion, and the shared joy of good food.
Our cover story features Nova Café & Bakehouse in Candolim, founded by Fatima Silveira. Blending Parisian charm with Goan warmth, Nova offers creative desserts, fresh flavors, and heartfelt hospitality — a space where every bite feels like home.
We also take a closer look at Pinch Bistro & Bar in Panjim, a hotspot that perfectly captures Goa’s evolving nightlife. With fusion food, inventive cocktails, and themed evenings, Pinch brings together music, modern dining, and an energy that lingers long after the night ends.
Another story that warms the heart is that of Sindhiya Satish Kauthankar, a passionate baker who turned her dream into a flourishing Goan bakery brand. Her artistry lies in crafting customized desserts that blend skill, quality, and emotion — proving that baking is truly a labor of love.
In this edition, we also feature Chef Rahish Naik, founder of Delicious_by_rahish22, whose culinary creations reflect the soul of Goa. Rooted in heritage yet brimming with innovation, his dishes transform family recipes and local flavors into memorable modern experiences.
Adding to the flavor is Foodpana, a digital community started by seven childhood friends during lock down. What began as a fun food page has grown into one of Goa’s most trusted voices for authentic food reviews, celebrating local cafés, homegrown chefs, and Goa’s evolving food culture.
From Mumbai, Greta Fernandes — nutritionist and food blogger — shares her healthy Cauliflower 65, an air-fried twist that proves indulgence and wellness can coexist beautifully.
We also feature Unseen Assagao, founded by Gaurang Narang of Coffee Culture — India’s first coffee omakase, a four-course sensory experience that celebrates craft, creativity, and café culture in a Goan setting.
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 Nova Café & Bakehouse
02 Pinch Bistro & Bar
03 Sindhiya Satish Kauthankar
04 Chef Rahish Naik
05 Foodpana
06 Crispy Cauliflower aka Gobi 65
07 Unseen Assagao Brews a New Chapter in Goa’s Coffee Culture
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.
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Sales
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Content & Social Media
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Nova Café & Bakehouse in Candolim, founded by Fatima Silveira, blends Parisian charm with Goan warmth, offering creative desserts, fresh flavors, and heartfelt hospitality inspired by family, passion, and community.
In the heart of Candolim, Goa, stands a pastel-hued haven that beautifully blends passion, creativity, and heartfelt hospitality, Nova Café & Bakehouse. Founded by Fatima Silveira, a Goan entrepreneur with deep roots in the hospitality industry, Nova is more than just a café, it’s a story of love for baking, family, and new beginnings.
Fatima’s journey began during the lock down when she turned to baking as a creative outlet. What started as a simple hobby soon grew into a fullfledged passion. Encouraged by the appreciation from family and friends, she decided to take her baking to the next level.
With over two decades of experience running a restaurant in Candolim, hospitality was already second nature to Fatima and her family. So when her family suggested opening a café, the idea felt like a natural extension of what they loved doing. And thus, Nova was born, out of passion, experience, and the dream to bring something fresh and special to Goa’s café culture.
The name Nova means “a new star,” symbolizing a bright beginning filled with promise and creativity. This sentiment perfectly mirrors Fatima’s journey, a new chapter that shines with warmth and enthusiasm.
Located in Candolim, a vibrant hub for locals and tourists alike, Nova feels perfectly at home in its lively surroundings. For Fatima, Candolim wasn’t just a choice, it was the obvious home for her little venture, where energy and community blend seamlessly with the café’s welcoming spirit.
The design and concept of Nova were inspired by the elegance of Ladurée, the world-famous French café known for its soft pastel tones and timeless charm. Fatima’s daughter, Anusha, brought this inspiration to life, creating a space that feels both chic and comforting.
From its soothing color palette to the detailed interiors, every corner of Nova reflects warmth and refinement. The goal was to make it a cozy, Instagram-worthy spot where people could unwind, connect, and indulge in delicious treats surrounded by beauty and comfort.
At Nova, the menu is ever-evolving. Fatima and her team constantly experiment with new recipes and trending dishes while ensuring that quality remains uncompromised. Every dish and drink is thoughtfully created using fresh ingredients and a commitment to consistency.
Their philosophy is simple, keep it fresh, exciting, and full of flavor. Whether it’s a hearty breakfast, a refreshing beverage, or a decadent dessert, each item on the menu embodies care and creativity.
Among Nova's most loved creations are the Kunafa Cheesecake and the Viral Matilda, both of which have become signature favorites. These unique desserts perfectly capture the café’s spirit of innovation and indulgence, keeping customers coming back for more.
Quality has always been the cornerstone of Nova. Fatima ensures that every ingredient used is fresh and sourced responsibly, often supporting local vendors and small businesses.
All dishes and desserts are made in small batches to maintain freshness and taste. The café also caters to diverse dietary needs — offering eggless, gluten-free, and healthier options so that every guest finds something to enjoy wholeheartedly.
Launching a café from scratch came with its fair share of challenges. From sourcing the right ingredients to managing operations, every step was a new learning curve. But with perseverance, family support, and a commitment to continuous improvement, Fatima turned those early challenges into stepping stones.
Today, each success at Nova stands as a testament to the resilience and passion that built it.
With Goa’s café scene booming, competition is inevitable. However, Fatima sees it not as a challenge but as motivation. Nova continues to stand out through quality, consistency, and a personalized experience that guests remember.
By staying updated with trends and constantly innovating, the café ensures that it remains a step ahead while keeping its core values intact.
In today’s digital age, Nova embraces social media as an essential part of its journey. Platforms like Instagram and Facebook allow the café to connect with customers, share behind-the-scenes moments, and celebrate guest experiences.
For Fatima, it’s more than marketing, it’s about building a community that feels connected to the café, both online and offline.
Looking ahead, Fatima envisions Nova expanding across Goa with more outlets that carry the same warmth, charm, and character that define the original café. The long-term dream is to make Nova a name synonymous with creativity, consistency, and heartfelt hospitality.
A place where every guest feels at home — no matter which branch they walk into.
Nova Café & Bakehouse isn’t just a café; it’s a reflection of passion, family, and the joy of creating something beautiful. With every dish served and every smile shared, it continues to shine brightly , just like the new star it was meant to be.
Pinch Bistro & Bar in Panjim blends music, modern dining, and vibrant ambiance, offering unforgettable nights with fusion food, creative cocktails, and themed events that celebrate Goa’s evolving nightlife culture.
Pinch Bistro & Bar was born from the idea of transforming ordinary nights into unforgettable experiences 3 years back, Located near the iconic Kala Academy in Panjim, it offers the perfect blend of music, ambiance, and modern dining.
Meet Shawn and Tecwyn, the dynamic duo behind Pinch Bistro & Bar, one of Panjim’s most loved indoor nightlife spots. Both bring together years of experience in hospitality, event curation, and business management. Their shared passion for food, music, and creating memorable nights shaped the foundation of Pinch.
Behind Pinch Bistro & Bar lies a simple yet powerful vision to redefine nightlife in Panjim by blending great music, modern comfort, and a vibrant social atmosphere. The founder, with years of experience in hospitality and event management, wanted to create more than just a bar; they wanted to build a space that brings people together through sound, flavour, and community.
Armed with an understanding of Goa’s evolving entertainment culture and a passion for curating
memorable nights, the team behind Pinch has turned it into one of the city’s most dynamic after-hours destinations.
The name “Pinch” represents that spark the little something that turns a good night into a great one. Every evening here carries a pinch of surprise, whether it's a spontaneous karaoke session, a themed party, or an electrifying DJ set that gets the crowd moving. Pinch opens its doors at 7 PM and keeps the energy flowing late into the night, making it the go-to spot for those who love vibrant evenings, crafted drinks, and good company.
While the music sets the tone, the food keeps guests coming back. Pinch’s menu blends comfort food, continental classics, and fusion-style bar bites crafted to pair perfectly with cocktails and late-night conversations.
Think loaded fries,creamy pastas, grilled skewers, and signature platters that are as shareable as they are satisfying. It’s a casual yet refined culinary experience designed for a nightlife crowd hearty, flavourful, and indulgent.
The best memories are shared over a table at Pinch
Dance till you drop kind of weekend at Pinch where the party never stops
The kitchen at Pinch believes that great nights start with great ingredients. The team focuses on quality and freshness, sourcing locally wherever possible to support Goan producers and ensure top-tier flavour. Each ingredient is handpicked to match the restaurant’s fusion-style menu creating dishes that are as balanced as they are bold.
Step inside Pinch, and you’re greeted by dim, ambient lighting, plush seating, and a layout designed for both intimacy and energy. The interiors blend industrial-chic aesthetics with contemporary warmth, featuring wood accents, neon elements, and a spacious bar that sets the mood for the night ahead. It’s an indoor club space where the vibe shifts effortlessly from a relaxed dinner to a high-energy party, depending on the night’s event.
Pinch is best known for its crowd-favourite dishes that complement its lively atmosphere. Signature picks include crispy calamari, smoky chicken wings, Goan fusion, and cheesy sliders all served with a creative twist.
On the bar side, the cocktails steal the show. The mixology team experiments with flavours and presentation, from tropical rum-based blends to bold gin infusions making each drink part of the experience. Pinch promises to triple the fun as they will celebrate their 3rd anniversary this month.
Every night at Pinch is designed to make guests feel alive. From karaoke evenings where voices fill the room to themed nights like Desi Explosion and Untamed, the focus is always on creating shared moments of joy. The team prides itself on personalised service remembering regulars’ favourite cocktails, ensuring comfort, and maintaining a sense of community that keeps guests coming back weekend after weekend.
Pinch stays ahead of the curve by constantly refreshing its events calendar and experimenting with new concepts. From pop-culture-inspired nights to genre-based music events, the venue evolves with its audience. The bar also introduces new cocktails and food specials regularly, ensuring every visit feels fresh and exciting.
Beyond the music and drinks, Pinch has become a part of Panjim’s growing social and cultural landscape. It collaborates with local artists, performers, and DJs to promote homegrown talent, giving them a stage and audience to connect with. Its events often highlight community spirit whether it’s supporting creative collectives or hosting social gatherings that bring people together.
Running a nightlife venue comes with its challenges from changing trends to the logistical demands of late-night operations. But Pinch has built its success on adaptability and customer feedback. By striking the right balance between comfort, entertainment, and safety, it continues to thrive as one of Panjim’s most trusted and loved night spots.
Looking ahead, Pinch Bistro & Bar plans to expand its event lineup and bring in more artist collaborations, themed experiences, and special menu launches. There are also long-term plans to explore new outlets and partnerships across Goa, keeping the spirit of Pinch alive, energetic, flavourful, and unmistakably Goan at heart.
Sindhiya Satish Kauthankar, a passionate baker and entrepreneur, blends skill, quality, and heart to craft customized desserts, transforming her lifelong dream into a growing Goan bakery brand.
For Sindhiya Satish Kauthankar, baking is not just a profession, it is a dream she has nurtured with dedication, education, and hands-on experience. From a young age, she envisioned owning a cozy café of her own, a space that offered warmth, authenticity, and the kind of desserts that bring people together.
To turn this dream into reality, she followed a clear and thoughtful path: first, gaining strong academic grounding through her BBA, and then pursuing a short-term course in baking in Porvorim to ensure she understood the fundamentals of the craft. “The first rule in business,” she says, “is to have all the skills and knowledge before starting. You should be able to understand every part of what you create.”
Sindhiya’s primary aim has always been to offer the best quality and quantity at a reasonable price, especially for locals who value both taste and budget. Her bakery specializes in customized cakes for weddings, birthdays, and special events, ensuring that every order reflects the customer’s vision, style, and celebration.
Her years of learning and practice have shaped not only her technical knowledge but also her approach to work. She emphasizes that experience is the key to mastering baking techniques. Her time training at Marriott Goa played a significant role in refining her skills and understanding the discipline required in professional baking environments.
Among her range of offerings, two items have become customer favorites
The Chocolate Ganache used in her Chocolate Truffle Cake
Her irresistibly fudgy brownies
Sindhiya believes that ingredients are the foundation of baking, and the final quality of any product depends entirely on what goes into it. For over eight years, she has never compromised on ingredient standards. Most perishable items are purchased locally to maintain freshness, while packaging materials such as boxes and boards are sourced from Mumbai.
Understanding that every customer may have different needs, her bakery also prepares gluten-free and health-conscious cakes on request, ensuring that everyone can enjoy her creations without limitations.
Like many small businesses, Sindhiya’s bakery faced its toughest test during the COVID-19 pandemic. With lock-downs halting operations and stock already purchased, much of it was wasted. However, she chose resilience over setback. As new baking trends emerged, she made sure to stay updated and resourceful with the help of vendors across Goa and Mumbai.
To meet growing demand and expand creativity, the bakery increased its staff and extended its workspace, allowing the team to take on more customized orders and curate special menus whenever needed.
The journey does not end here. With stable growth and continued customer support, Sindhiya plans to open more outlets, strategically expanding to both North and South Goa. Her vision remains simple yet powerful — to continue creating meaningful food experiences while staying rooted in the values of quality, affordability, and heartfelt craftsmanship.
For Sindhiya, every cake is more than a dessert — it is a piece of her story, her learning, and her love for bringing joy to others.
customised cake
Chef Rahish Naik, founder of Delicious_by_rahish22, blends Goan heritage with innovation, turning family traditions and local flavors into soulful, modern culinary experiences rooted in passion and purpose.
From the quiet village of Zambaulim in Goa emerges a culinary talent who has mastered the art of turning simple ingredients into soulful experiences, Chef Rahish Naik, the creative mind behind Delicious_by_rahish22. Known for his innovative fusion of Goan flavors and cloud kitchen concepts, Rahish has built a name for himself as a chef who cooks not just with skill, but with heart and heritage.
For Chef Rahish, cooking isn’t just a profession, it’s a legacy passed down through generations. His earliest memories in the kitchen trace back to helping his mother cook, an experience that deeply shaped his culinary identity.
“She is my imperial inspiration and role model,” he says, emphasizing that everything he knows and does in the kitchen stems from her guidance and instinctive artistry. This deep-rooted passion pushed him to pursue a Diploma in Food Production, merging his inherited homegrown expertise with formal culinary training.
Chef Rahish’s first defining moment came early in his journey. What began as a family meal soon became his first professional success. After preparing a Bangda Fish Fry that won over his family, he decided to experiment with Reshmi Chicken, a dish that would change everything.
When a restaurant owner tasted his Reshmi Chicken and immediately placed a bulk order, it became his first major culinary achievement and a source of immense confidence. It was at that moment Rahish realized that his passion could indeed become his profession.
Among his many specialties, Biryani holds a special place as Chef Rahish’s signature dish. The recipe carries a personal connection, inspired by his father’s ancestral grocery shop where hand-pounded garam masala was sold.
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Using his family’s traditional spice blends, Rahish developed a unique biryani masala that blends precision and nostalgia. Each spoonful represents his dual identity: a trained chef grounded in Goan roots and a storyteller preserving family flavors through modern techniques.
Deeply influenced by Goa’s culinary landscape, Chef Rahish infuses his dishes with local elements and regional authenticity. Goa’s distinctive blend of Portuguese and Indian influences serves as a foundation for his creativity.
He enjoys experimenting with local seafood, seasonal produce, and his homemade masalas, giving each dish a unique and personal touch. His approach celebrates the richness of Goan cuisine while incorporating innovation to suit modern tastes.
Like every chef, Rahish has faced his share of challenges, from perfecting recipes to maintaining motivation when experiments don’t work as planned. But for him, every setback is part of the process.
“The hardest part is staying patient and inspired when things don’t go right,” he shares. “But each failed trial teaches me something new.” His resilience and dedication to continuous learning reflect his grounded philosophy, growth through passion and persistence.
Among all the dishes he has mastered, Butter Chicken remains Rahish’s personal favorite. While he deeply respects traditional recipes, he constantly seeks to experiment and innovate, blending classic flavors with contemporary presentation and technique.
His style embodies both tradition and evolution, honoring the roots of Indian cuisine while embracing the creative freedom of modern gastronomy.
Looking ahead, Chef Rahish envisions owning his own restaurant, not merely as a business, but as a space filled with joy, flavor, and connection. He dreams of building a place where people come together to celebrate food and life, a space that reflects his philosophy of heartfelt cooking.
More than anything, Rahish’s ultimate goal is deeply personal: to make his parents proud. He hopes his journey stands as a tribute to the inspiration he inherited from his mother and the values instilled by his family.
For Chef Rahish Naik, food is more than nourishment, it’s emotion, memory, and art. Through Delicious_by_rahish22, he continues to share his passion with the world, blending Goan roots with global inspiration.
Every dish he creates tells a story, one of heritage, dedication, and the joy of seeing others happy through the universal language of food.
Foodpana, started by seven childhood friends during lockdown, has grown into Goa’s beloved organic food page, blending friendship, creativity, and honest reviews while celebrating local cafés and culinary culture.
Article by: Team ItsGoa Images by: Foodpana
In a world where food brings people together, Foodpana stands as a heartwarming story of friendship, creativity, and a shared love for flavors.
What started as a lock-down hobby among seven childhood friends has now evolved into one of Goa’s most relatable and organic food pages, a space that celebrates not just food, but also the joy of creating and sharing it together.
Foodpana began as a passion project on Instagram where the team explored and shared food from different cafés and restaurants across Goa. During the 2020 lockdown, seven school friends, Akanksha, Disha, Snehal, Suvidya, Anjali, Dhanashri, and Shruti, reconnected through their WhatsApp group and discovered a common interest in cooking.
They began sharing photos of the dishes they made daily, and soon the idea sparked, why not start a
food page? After cooking together at Akanksha’s house and gathering plenty of photos, they created an Instagram account and called it Foodpana, a fun name that reflected their personality and love for food.
In the beginning, Foodpana was just about posting homemade food for fun. They experimented with small videos and themed dishes like Halloween specials and shared content three times a week, long before Instagram introduced Reels.
The real turning point came when they completed one year and collaborated with Chef Slicys for their first giveaway. That was also the moment they produced their first high-quality video, marking the shift from casual content creation to professional food reviewing. Since then, Foodpana has grown into a recognizable name for honest and creative food content from Goa.
countries. Yet, each person plays a vital role in keeping Foodpana running smoothly:
Disha – the backbone of the team, handling most of the editing, posting, shooting, and scheduling.
Snehal – edits photos, thumbnails, and ensures visual consistency.
Suvidya & Anjali – lend their theatre-trained voices for expressive voice overs.
Akanksha – manages captions, scripts, client communication, and finances.
Dhanashri – visits cafés for reviews and oversees marketing.
Shruti – currently on a break as she has moved to the UK.
Their secret? Respect for each other’s ideas. Even when they disagree on ratings or concepts, they take a friendly poll and go with the majority, keeping collaboration light-hearted and democratic.
Foodpana’s reviews focus on a blend of taste, ambiance, service, and pricing. They often reach out to interesting cafés and restaurants or collaborate with those who approach them. Even casual outings turn into opportunities to capture content, because for this team, food and creativity go hand in hand.
Over the years, Foodpana has uncovered some of Goa’s hidden gems that their followers have come to love:
Ulhasalo Gado – famous for its ross omelette, a Goan delicacy where a fluffy omelette is drenched in spicy gravy and served with poie.
KitchenOnTop – home to the indulgent Afghani Chicken Momos, soft, creamy, and bursting with flavor.
Pathshala – known for Kurkure Momos, crispy on the outside and juicy inside.
Mr. Busquo – serving a Cafreal Burger, a Goan twist on the classic burger infused with local spices.
Each recommendation showcases Goa’s diverse culinary landscape beyond the popular tourist cafés.
Foodpana’s growth has been entirely organic, no shortcuts, no paid boosts. The team believes in learning the platform’s rhythm, understanding what their audience enjoys, and focusing on authentic content.
They recently expanded to YouTube, where they plan to share more raw, behind-the-scenes moments, allowing followers to see their genuine personalities beyond curated Instagram reels. For them, community means connection, staying real, approachable, and fun.
Managing a content page while juggling studies and work in different cities has been one of their biggest challenges. Coordinating shoots, edits, and collaborations remotely takes effort and patience. Sometimes, despite the hard work, the views don’t match expectations. But as they say, Disha’s dedication keeps the team motivated.
For Foodpana, the process is as rewarding as the outcome, every collaboration brings them together again, rekindling the friendship that started it all.
Foodpana is open to paid collaborations with restaurants, brands, and food-related products. As their reach grows, so do their ambitions. The team is building their YouTube presence and exploring new creative projects that go beyond reviews.
In the next few years, they dream of launching their very own café, a place that represents their friendship, journey, and shared love for food, a physical version of what Foodpana stands for.
Their advice to aspiring creators is simple yet powerful: “Don’t overthink, just start. You’ll learn everything along the way. Be consistent and enjoy the process.”
Stay updated with their delicious adventures on:
Instagram: @foodpana
YouTube: Foodpana Goa
Foodpana isn’t just a food page, it’s a story of friendship, creativity, and persistence. What began as a group of friends sharing meals has turned into a growing digital community that celebrates Goa’s flavors and the joy of doing what you love with the
For a collaboration at Rose
Mumbai-based nutritionist and food blogger Greta Fernandes shares her healthier air-fryer take on the classic South Indian snack — Crispy Cauliflower 65 (Air-Fryer Version) — a flavourful, spicy, and perfectly crispy treat without deep-frying.
Article & Images by: Greta Fernandes (Deliciously URS)
Winters are approaching and the desire to eat something piping hot which is high on flavour and a little fiery is what we all crave for.
Gobi 65 or Crispy Cauliflower 65 is a spicy South Indian snack. Down South you will find it on the menu of every restaurant served as an appetizer. It is a deep fried, spicy snack with a nice garnish of fried curry leaves and onions. Without any fancy ingredients you can make this dish in very less time.
No bottle sauces, no cheese, no fancy herbs –just the addition of regular Indian spices and voila you have a restaurant-style snack that can be enjoyed by your family in the lovely winters ahead of us.
So if you are wondering WHY the name 65 ? It is because the dish was introduced in 1965 by the famous Buhari hotel in Chennai. The well-known Buhari hotel first opened in 1951 at Anna Salai (Chennai) it is famous for a number of FIRSTS, namely the espresso machines, a jukebox playing tunes of those times, and cutlery and crockery brought from London to give a “fine-dining experience to Madras’ foodies.”
Crispy Cauliflower 65 aka Gobi 65 (Air-fryer version)
Ingredients :
Cauliflower – 1 medium-sized (cut into florets)
½ tsp vinegar
Turmeric – 1/4 tsp
For the marinade :
Rice flour – 4 tbsp
Corn flour – 2 tbsp
Chilli powder – 2 tsp (as per taste)
Black pepper 1 tsp (crushed)
Garam masala powder – 1 tsp
Ginger garlic paste – 2 tsp
Salt – 1 tsp (as per taste)
1 onion chopped in cubes
Chaat masala for sprinkling (optional)
Method :
In a mixing bowl add all the ingredients listed under marinade. Add very little water and mix to get a thick paste.
Boil enough water in a large pan to parboil the cauliflower. Add the vinegar and salt to it.
Once the water reaches rolling boil add the cauliflower florets with turmeric powder.
Cook the cauliflower till the stems look a bit translucent.
Then drain the water and pat dry the boiled cauliflower.
Dust the florets with a little cornflour so that the marinade coats them well.
Add the florets to the prepared paste and mix thoroughly.
Do not add any additional water since the water content in cauliflower will be more than enough for the masala to bind to it.
Lightly grease the air fryer basket with oil. Place the cauliflower in a single layer. Air fry at 350 F (180 C) for 15 minutes or until the cauliflower florets are crispy and golden brown. Shake the basket after around 7 minutes.
Finally, garnish with fried curry leaves and onions.
Sprinkle some chaat masala (optional) Serve hot.
Original recipe tip : It has a lots and lots of fresh curry leaves tempered as well as garnished on top of the dish.
Recipe courtesy : Greta Fernandes
Mumbai-based Certified Nutritionist & Food Blogger
Website : DeliciouslyURS.com
Hand Tips :
1. The vinegar and turmeric are added to the boiling water to eliminate any bacteria or germs from the cauliflower. For a nice and crispy texture ensure the cauliflower florets are thoroughly pat dried before marinating. Else they might turn soggy.
2. The batter for the marinade should be of a consistency that should should coat the florets evenly.
3. Serve them hot for the best experience.
Unseen Assagao, founded by Coffee Culture’s Gaurang Narang, introduces India’s first coffee omakase—an immersive four-course coffee-and-food experience celebrating specialty brews, Goan culture, and all-day coffee indulgence.
Article & Images by: Team ItsGoa Feature Story
In Assagao, a new boutique hotel is attempting to take Goa’s coffee culture a step further. Unseen Assagao, set up by Coffee Culture founder Gaurang Narang, is designed around the idea of coffee as a full-day experience — from a French press in the morning to a coffee cocktail in the evening. At the centre of it is the country’s first coffee omakase experience, where guests are served a four-course tasting of specialty coffees paired with food. Narang says the concept aims to bring together Indian and international micro-lot coffees in a setting that connects with Goa’s emerging café scene. Goa Tycoon catches up with Gaurang Narang over a cup of coffee.
Q: Could you please tell us about your journey with coffee?
A: Way back in 2004, when I graduated, the coffee and café culture in India had just begun and was growing, with brands like Barista and Cafe Coffee Day setting up their 100–200-store journeys. I was really excited because I wanted to be a part of that culture and build something of our own amidst the international brands. We wanted to create something around coffee that could go national.
Q: What was the concept behind the coffee forward boutique hotel?
A: It has been 20 years since we started our Coffee Culture journey. Our growth has been slow and steady, and we now have 34 outlets in 22 cities across the country. We have always been a multiformat café, ensuring that people not only talk about coffee but also experience how it can be enjoyed in different settings. We have smaller cafés, café lounges, and, two years ago, we set up a farmhouse café. We kept reinventing the way people experience coffee, which led to Coffee Culture Origins, where coffee is served as omakase. We began showcasing exceptional, rare micro-lot coffees from around the world – from Panama and Ethiopia to El Salvador – which could only be presented through storytelling. That’s why the omakase bar and the hotel were set up: to position Indian and international specialty coffee without boundaries. We created a coffee-forward hotel with a roastery and a coffee cocktail bar. We want to show that coffee can be enjoyed at different times of the day in various ways.
For example, you wake up to a French press in your room, with different roasts, notes and origins; then you go downstairs to find the baristas and the roastery; and in the evening, there’s the coffee cocktail bar. It’s a full-day coffee experience in one place.
Q: What can guests expect from the coffee omakase experience and what makes it unique?
A: In omakase, you leave it up to the chef or the barista to serve you a course meal. In this case, Abad, the barista, and coffee curator AJ lead the entire omakase session. We generally have four courses of coffee, with each course paired with the right kind of food. Guests also learn the story of the coffee’s origin — from farm to cup — the stages of how the bean is processed into the coffee that’s poured, why it tastes bright, fruity or floral, and the reasoning behind each food pairing. That’s how exemplary and complex coffees are, and this quality is highlighted by our curator, who makes the experience engaging. It’s a lively omakase session featuring four coffees and four food pairings. What makes it unique is that we were the first to offer coffee omakase in the country. AJ has been doing it in his own roastery in Delhi, and we’ve been offering it in Surat for the past six months. It’s a new concept in Goa, where you initiate an open-ended discussion
A 12-hour cold-drip coffee with floral citrus notes, paired with soft Korean buns for a refreshing afternoon treat
Q: What do you want people to take away from this omakase experience?
A: Coffee is a journey. Many people start with a specific beverage and eventually expand their palate. For example, we all began with Nescafe, then moved on to frappes, Americanos and pour-overs. Now, people talk not just about the roast but also about the notes. So, people can now become part of that coffee journey, and we take them to the highest level of how coffee can be experienced.
Q: What Goan elements have you incorporated in the design or the recipe?
A: In terms of design, Coffee Culture has always been known to connect with local culture and neighbour-hoods. Wherever we go, we strongly incorporate local elements. That’s how Unseen was conceived, with the aim of reflecting the essence of Assagao. We painted the walls in terracotta, a colour that symbolises the soil of Assagao, as we noticed that people here prefer authenticity over anything
that feels external or has a showy South Delhi vibe. We called it Unseen because here, standing out isn’t always appreciated.
Q: Why Assagao and why not anywhere else in Goa?
A: Assagao was the only place in Goa that truly offers a moment to slow down, take things in and enjoy an emerging coffee culture, while most other places in the state are known for their nightlife. The idea of having coffee and breakfast in a good locality with a close-knit community is what drew us to Assagao. What we have always aimed to do is become part of the local neighbour-hood and community. Our core vision, values and mission are to make every store a part of its specific geography. Each of our 34 outlets is distinct to the neighbourhood it belongs to, but the brand remains the same. We want to connect with local culture so that visitors come for the coffee and stay for the experience.
The coffee station at Unseen Assagao boasts a wide range of the caffeinated beverage
