Boutique beachfront hotel blending seaside dining, sunsets, and a Love & Peace vibe.
Warm Delights
Premium, customized desserts combining tradition, creativity, and heartfelt community connections.
JC’s Goa Sisters’ brand offering customized cakes, grazing tables, and fresh handmade event catering.
The Goan Plate
Soham Naik’s venture serving authentic Goan snacks and homestyle chicken with freshness.
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, where we celebrate Goa’s ever-evolving culinary and hospitality landscape. This issue brings together stories of passion, tradition, and innovation that shape the flavours and experiences of our vibrant state.
Our feature shines a light on The Park Calangute Goa, a boutique beachfront hotel that offers more than just a stay—it’s an experience. With Seaside Serenity dining, vibrant sunsets at the Peace Bar, and a Love & Peace philosophy at its heart, this property perfectly blends coastal relaxation with vibrant Goan energy.
We also explore Warm Delights by Shubham Vaigankar, where desserts are more than indulgence —they’re heartfelt creations. Blending tradition with creativity, Shubham crafts premium, customised treats that transform baking into memories and community bonds.
Adding to this sweet journey is JC’s Goa, founded by sisters Jenessa and Joslyn. What began with a simple birthday cake has blossomed into a beloved Goan brand, offering customised cakes, grazing tables, and event catering—all with a personal, handmade touch.
From desserts to street flavours, The Goan Plate, created by 22-year-old Soham Naik, serves authentic Goan snacks and homestyle chicken dishes. His focus on freshness and quality creates warm, homely dining experiences that carry the true taste of Goa.
We also feature Greta Fernandes, a Mumbai-based nutritionist and food blogger, who shares her protein-rich recipe of Crispy Falafel. With its golden crunch and versatility, it’s a Mediterranean favourite that pairs beautifully with pita, lettuce wraps, or tahini toppings.
Looking beyond the kitchen, Kamaxi Group is redefining culinary education in India. By embedding entrepreneurial training into their programs, they prepare chefs not only to cook but also to innovate, adapt to market shifts, and build food ventures of their own.
Finally, we celebrate jaggery, a timeless Goan staple that sweetens festive dishes like bebinca and sannas, enhances savoury curries, and preserves heritage with its health benefits and cultural significance.
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
Love Restaurant & Peace Bar - The Park Calangute
02 Warm Delights
03 JC’s Goa
04 The Goan Plate
05 Crispy Falafel – A Mediterranean Classic
06 Why Entrepreneurship Needs to Be Taught in India’s Culinary Schools
07 Cooking with Jaggery: Traditional Goan Recipes
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.
Chief Editor
Jessyl Fernandez
Sales
Donald Fernandez
Content & Social Media
Saviola Dias
Renata Fernandes
Graphics & Layout
Latisha Govekar
For advertising queries: +91 7887330620 / 9370502124
ItsGoa Media Group
Nordic Intent HQ - Floor 3, PDA Colony, Porvorim, Goa 403521
Email: mail@itsgoa.com Website: itsgoa.com
The Park Calangute Goa is a boutique beachfront hotel offering Seaside Serenity dining, Peace Bar sunsets, and a Love & Peace philosophy blending relaxation, vibrant energy, and unforgettable coastal experiences.
by: Abisha Fernandes Images by: Love Restaurant & Peace Bar - The Park Calangute cover feature www.itsgoa.com itsgoa_ Itsgoa
The Park Calangute goa is located on the cusp of the popular Candolim & Calangute beaches and is a 30 room luxury boutique hotel.
This seafront property features an open-air lounge “Peace” where you can unwind with a frozen tropical daiquiri after a long day of touring the neighbourhood attractions.
Sip and take in the breathtaking view of the ocean. Count the beers, the hours left in the day while watching the sunset.
Stretch out and relax on the daybeds and cabanas next to the purple pool. Read a book while enjoying a delicious margarita, take a snooze after you've had a swim, or just lay back and relax.
Situated on the juncture of two Goa's most popular and lively beaches - the hotel offers not only luxurious and lavish living but also the ultimate party playground for guests and visitors alike.
the perfect customised setting for your romantic date
When food looks this good, you know it’s love at first bite
Nestled along the sandy shores of Calangute Beach in North Goa, Seaside serenity offers a tranquil escape. You will find it just a step away from the water, with breathtaking views of Arabian Sea.
The restaurant boasts a cozy and romantic atmosphere. Imagine dining with the sound of waves as your back ground music. Soft lightning & comfortable seating create an intimate setting.
Savour the sight of our Chef's specials being prepared in the open kitchen while you enjoy our Bartender's classics with some chilled out music. This breezy and comfortable restaurant also gives you direct access to the beach and to the swimming pool.
Seaside serenity is a culinary delight. Our menu spans various cuisine, from Goan seafood specialities to continental dishes. Whether you crave freshcatch-of-the-day grilled fish or a hearty pasta, we have got you covered.
Worried about the heat? Fear not! Seaside serenity offers air conditioned seating options. You can enjoy the sea breeze on the open seating on the sand or retreat indoors for a cooler experience.
Signature Dishes:
Goan Prawn Curry: Creamy coconut based fresh prawns curry served with steamed rice. Seafood Paella: A mix of seafood with saffron, perfectly cooked for your soul. Brownie bottom cheese cake: Creamy cheese cake made with love & chef’s special ingredients.
The attentive staff ensures a memorable dining experience. They are knowledgeable about the menu and happy to recommend dishes based on your preference.
Given its popularity, it’s wise to make reservation specially during peak season. Seaside serenity is where LOVE meets the sea – a place to Savour good food, create memories and watch the sun dip below. Peace Bar sits at the junction of bustling Calangute Beach. Its elevated position offers panoramic views of the Arabian Sea – the perfect vantage point for witnessing a Goan Sunset.
As the sun dips below the horizon. Peace bar becomes a canvas of warm hues. Sip on a handcrafted signature cocktail watch the sky transform and embrace the magic of twilight. The DJ’s tunes add to the laid-back vibe.
As the evening progresses the Live musicians take over and ensure that you stay regaled. Peace Bar welcomes guest from 12:00 Pm to 1AM every day of the week. So, if you seek a place where beach meets relaxation head to Peace Bar. It’s where good vibes, sea views and sunsets blend seamlessly.
The idea was to capture the essence of Goa's laidback vibe and translate it into a unique dining and entertainment experience that would appeal to visitors from all over the world. At the heart of this vision lies the philosophy of Love & Peace—values that Goa itself embodies. Love, in the form of warmth, inclusivity, and togetherness, where people from different cultures and backgrounds feel equally welcome. Peace, in the form of a relaxed, soulful atmosphere that allows guests to unwind, let go of their stresses, and connect with the simple joys of life. The concept blends these ideals into every element—whether it’s the design, the music, the food, or the overall energy of the space—creating a sanctuary where travellers don’t just dine or party, but truly experience a sense of belonging and harmony that lingers long after their visit.”
Comfort seating, a bar & open deck overlooking the beach.
Warm Delights by Shubham Vaigankar blends tradition and creativity, offering premium, customised desserts crafted with care, quality ingredients, and personal connection, turning baking into cherished memories and community bonds.
For Shubham Vaingankar, baking has never been just about recipes—it has always been about joy, warmth, and the happiness that comes from sharing something special with others. What began as a simple passion soon turned into Warm Delights, a brand that embodies his love for baking and his vision of spreading comfort through thoughtfully made desserts.
Shubham describes his baking style as a balance between tradition and creativity. At Warm Delights, customers experience the homely warmth of classic flavours, elevated with modern presentation and innovative pairings. Each creation is infused with a personal touch, tailored to individual preferences and made with care. This ability to combine familiarity with freshness is what sets Warm Delights apart.
Behind every dessert lies patience and precision. Over the years, Shubham has honed his craft by focusing on three essentials: perfecting textures, achieving consistent flavours, and refining presentation down to the smallest detail. These skills allow him to deliver baked goods that not only taste exceptional but also look exquisite.
For Shubham, ingredient quality forms the foundation of great baking. At Warm Delights, only premium flours, fine chocolates, fresh dairy, and seasonal fruits are used. This commitment ensures that every bite reflects richness, consistency, and the high standards the brand promises.
customised cake
Every order at Warm Delights is treated as something unique. Shubham takes time to understand the customer’s vision—whether it’s a themed custom cake, eggless, sugar-free, or vegan option. Each product is not just baked but crafted with attention to detail, ensuring it resonates with the customer’s personal taste and dietary preferences.
One of the toughest challenges Shubham faced was balancing creativity with consistency. Baking demands precision, but customers also look for novelty. Through research, experimentation, and practice, he learned to strike the perfect balance, ensuring every dessert is as reliable in flavour as it is exciting in design.
a customised circus theme cake
Shubham’s vision for Warm Delights is ambitious yet grounded in passion. Over the next five years, he sees the brand expanding into multiple locations, becoming a trusted name for premium customised desserts. His goal is to introduce new product lines that range from healthier alternatives to luxury celebration cakes, widening the reach while staying true to the essence of Warm Delights.
More than just a business, Warm Delights has become a way for Shubham to connect with the community. Being part of people’s milestones—from birthdays and anniversaries to festive celebrations— has created lasting bonds. Families return year after year, placing their trust in Warm Delights to sweeten life’s most important moments. For Shubham, this connection is the most rewarding part of his journey.
From a passion project to a growing brand, Warm Delights by Shubham Vaigankar is proof that when baking is done with heart, it becomes much more than food—it becomes a part of people’s lives, celebrations, and cherished memories.
JC’s Goa, founded by sisters Jenessa and Joslyn, grew from a birthday cake into a beloved Goan brand offering customised cakes, grazing tables, and fresh, handmade event catering.
by: Team ItsGoa
Sometimes the sweetest journeys begin unexpectedly. For Jenessa Couto, it all started with a simple idea — baking a cake for her father’s birthday. At the time, she had no interest or prior experience in baking, but with her older sister Joslyn, a professional chef, guiding her over a video call, she managed to pull it off. To her surprise, the cake turned out wonderfully. That first success sparked a love for baking, and soon she found herself making cakes for friends and family while in college.
Back then, Jenessa never thought of baking as a business. But during her post-graduation studies, things took a new turn. A classmate requested brownies for the college canteen, and she decided to give it a try. After classes, she would bake trays of brownies and sell them the next day. The response was overwhelming — students loved them. Watching people enjoy her creations gave Jenessa a new sense of purpose. From that moment, she knew that no matter what direction her journey took, the customer would always come first.
In 2017, Jenessa launched an Instagram page called JC’s (Just Cakes Goa). The cakes she posted weren’t perfect at first, but she continued sharing them, improving her craft with every attempt. YouTube tutorials, tireless practice, and her sister’s constant encouragement helped her refine her skills.
When Joslyn moved back to Goa, the sisters decided to take their shared dream forward together. That was the true beginning of JCs. What started as cakes and pastries has now grown into a complete food solution for events, offering everything from wedding and birthday cakes to snacks, starters, and desserts — all designed to make occasions memorable.
Always looking for ways to innovate, JCs recently introduced grazing tables, a concept not very common in Goa. These curated spreads feature personalised finger foods, sweets, or healthy options arranged in an interactive and aesthetic setup, tailored to the theme of each event.
Whether at a home celebration or a large venue, grazing tables add an element of style and indulgence that goes beyond traditional catering.
Customer focus remains at the heart of JCs. Every order — whether it’s a single cupcake or a large event — is customised to suit the client’s needs. Over time, Jenessa and Joslyn have perfected recipes that now define their brand. Their signature brownies and best-selling moist chocolate cake have become staples for loyal customers.
In addition to desserts, JCs has ventured into savoury items, and one standout has been the Nashville Burger. Made with their in-house baked buns, authentic Nashville fried chicken, coleslaw, and pickles, it has quickly become a favourite. What makes it special is JCs’ dedication to freshness — everything is made from scratch, including sauces and fillings. The sisters avoid artificial flavours and
customised grazing table with a charcuterie board
Creating everything in-house poses challenges, requiring more time and labor. Yet, Jenessa and Joslyn remain firm in their commitment to quality and taste. They see these challenges not as obstacles but as reminders of the values JCs was built on — passion, authenticity, and customer trust.
The sisters balance their roles seamlessly. Joslyn oversees the production side, ensuring each dish is infused with flavour and crafted to perfection. Jenessa focuses on the business aspects, applying her college skills in accounting and marketing while staying closely connected to customers. This combination of creativity and management has allowed JCs to grow steadily without losing its personal touch.
the original Nashville chicken burger
Looking back, what began as a simple birthday cake has blossomed into JC’s Goa — a dream realised through hard work, perseverance, and sisterhood. For Jenessa and Joslyn, JCs is not just a business; it is a brand built with love, resilience, and faith, dedicated to making every customer’s celebration sweeter and more memorable.
The Goan Plate, founded by 22-year-old Soham Naik, serves authentic Goan street snacks and homestyle chicken dishes, emphasising freshness, quality, and a warm, homely dining experience.
At just 22 years old, Soham Naik from Ponda has turned his lifelong passion for cooking into a promising food venture called The Goan Plate. For Soham, the journey began during his internship in a Goan kitchen, where he discovered a deeper love for preparing traditional dishes. That experience not only strengthened his skills but also sparked a dream —to one day run his own place serving the food he loves most. His biggest pillars of strength have always been his parents and two of his dearest friends. Today, that dream has taken shape in The Goan Plate, a small but ambitious food corner that marks the beginning of his culinary journey.
The concept of The Goan Plate revolves around authentic Goan street-style snacks that people crave daily. Signature favourites like Ross Omelette, Cafreal, Omelette Pav, and Chilly Chicken form the heart of the menu. The idea is to keep the offerings simple but packed with taste, evoking the flavours that every Goan instantly connects with.
The name itself reflects this identity—The Goan Plate was chosen to signify exactly what customers receive: authentic Goan flavours on every plate. The location was carefully selected to be accessible to both locals and those passing by, ensuring a wide audience can enjoy the experience. Though modest in size, the food corner caters to a broad customer base drawn by its homely charm and rich flavours.
While Goan snacks take centre stage, Soham has also introduced a variety of popular chicken dishes to expand the appeal. Biryani, Honey Garlic Chicken, and Chilly Chicken are among the fast sellers, balancing comfort food with bold flavours. The Honey Garlic Chicken has emerged as the signature dish, alongside the ever-popular Chicken Chilly, both of which have won over regular customers.
The menu, though concise, reflects Soham’s philosophy of delivering authentic taste with consistency, combining street-style Goan favourites with homestyle chicken specialties.
Every dish at The Goan Plate is prepared using fresh, locally sourced ingredients purchased daily from trusted markets. Soham ensures that quality remains un-compromised while also catering to diverse dietary needs.
Customers can opt for lighter meals with less oil, healthy salads, or high-protein options, making the food corner inclusive for everyone—from street food lovers to health-conscious eaters.
diet meals - grilled chicken with rice , chicken /paneer salads
Recognising its importance, Soham uses social media actively to showcase what makes The Goan Plate special. From posting photos of fresh meals to announcing daily specials, weekly packages, and highlighting bestsellers like Honey Garlic Chicken and Chicken Chilly, online platforms have helped him connect directly with customers. Social media also provides a valuable channel for feedback, enabling him to build a community around his venture.
Although The Goan Plate began as a small food corner, Soham’s vision is far-reaching. In the next five years, he hopes to grow it into a larger venture while preserving the homely vibe and authentic flavours that customers love. His dream is to create a space where people feel welcomed, enjoy meals prepared with care, and leave with a memorable experience. With dedication, daily improvements, and a commitment to quality, he is determined to build a brand that represents consistency, authenticity, and personal touch.
From a young chef’s dream to a growing reality, The A Homely
What sets The Goan Plate apart is the warm and welcoming atmosphere Soham creates. Guests are greeted with hospitality, cleanliness is maintained at all times, and food is prepared fresh on the spot. While each dish takes around 15–20 minutes to serve, the wait is rewarded with meals that are hot, flavourful, and cooked with care.
Starting as a one-man operation has been both challenging and rewarding for Soham. With help from his mother in the initial setup, he now manages nearly every aspect himself, from cooking to serving. Though handling everything alone is tough, he views each day as a new challenge and an opportunity to improve. His focus is not on competition but on consistency, personal connection with customers, and staying true to the authentic taste that defines his food.
Recipe
Mumbai-based nutritionist and food blogger Greta Fernandes shares a recipe of Crispy falafel, a protein-rich Mediterranean snack, made from soaked chickpeas, herbs, and spices, fried until golden. Serve hot in pita or lettuce wraps with tahini, coleslaw, or toppings.
Article & Images by: Greta Fernandes (Deliciously URS)
Falafel is an authentic Mediterranean dish. It is a high protein and high fibre recipe. A very nourishing and delicious snack.
Although Falafels are deep fried, using healthier oils can be a good option to stay away from trans fats. The classic way of serving it, is to stuff the pita bread with lettuce leaves, sliced tomatoes and onions with a generous drizzle of tahini sauce.
The best falafels should be ultra crispy on the outside while moist and fluffy on the inside. To be always served hot.
But my favourite way to serve falafel is to wrap it in a leaf of romaine lettuce with a dash of tahini and a generous sprinkle of chat masala - minus the pita bread. This way of serving this Mediterranean favourite can be a healthy meal in itself. Sometimes I even add a spoonful of freshly made coleslaw to serve with it.
You can create your own version too.
Ingredients:
2 cups dried Chickpeas (Kabuli Chana) 1/2 tsp baking soda
1 cup fresh parsley leaves, stems removed 3/4 cup fresh cilantro leaves, stems removed 1/2 cup fresh dill, stems removed 1 small onion, quartered 7-8 garlic cloves, peeled
Salt to taste 1 tbsp ground black pepper 1 tbsp cumin powder
1 Lemon zest
1 tbsp coriander powder or red chilli powder
1 tsp baking powder
2 tbsp toasted sesame seeds Oil for frying
Wash and soak the dried chickpeas in a large bowl filled with water to cover the chickpeas by at least 2 inches.
Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming the falafel mixture.
Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
Place the fried falafel patties in a plate lined with paper towels to drain.
Serve falafel hot on a bed of romaine lettuce with coleslaw or you could assemble the falafel patties in pita bread with tahini or hummus, sliced onions, tomatoes and cucumbers. Enjoy!
Do not add water while grinding the chickpeas.
Make sure the oil is hot enough to get the golden brown and crispy texture of the falafels. Fry them on medium heat.
Do not use canned or cooked chickpeas for this recipe.
Use wet hands to form the falafel balls –makes it easier to handle.
They taste best when served hot.
India’s evolving food scene demands entrepreneurial culinary education. Kamaxi Group embeds hands-on business training, preparing chefs to run food ventures, adapt to market changes, and become job creators, not just employees.
Article & Images by: Team ItsGoa
As India’s culinary landscape expands beyond traditional kitchens into cloud or virtual kitchens, food trucks and other arenas, there is a greater need for entrepreneurship in culinary education. In this article, Parixit Pai Fondekar, founder of the Goabased Kamaxi Group, argues that India’s culinary schools must evolve into launchpads for foodpreneurs, equipping students with not just kitchen skills but the business acumen to thrive in a rapidly changing industry.
By Parixit Pai Fondekar
In recent years, there’s been a quiet shift in the way young Indians are approaching careers in food. The focus is no longer solely on perfecting classical recipes or mastering knife skills. Increasingly, students and professionals alike are looking beyond the plate: towards the mechanics of running a food business, understanding brand positioning and navigating the practicalities of the hospitality industry. And that’s the direction towards which modern culinary education needs to evolve.
As someone who has been closely involved in culinary skilling over the past decade, I’ve come to believe that teaching techniques without entrepreneurship is like handing a chef a knife without showing them where to source ingredients from or how to assess the cost implications of curating a menu.
In India, where self-employment and microentrepreneurship are rapidly emerging as viable career paths, especially in the food sector, we need to start thinking of culinary schools as entrepreneurship launchpads; not just grounds for basic training.
Increasingly, the students walking through our doors don’t fit the stereotype of fresh-out-of-school hospitality aspirants. Some are career shifters, some are home chefs looking to formalise their skills, and some, like one of Goa's most popular food influencers @mr.kurkurit aka Ruben Rodrigues, come with real-world experience in food storytelling, but are now seeking to build their capabilities in business and execution.
Our answer to this evolving need is simple: learning by doing. At Kamaxi College of Culinary Arts (KCCA), entrepreneurship isn’t taught as a one-off module or a guest lecture tucked into a theory paper. It is built into the DNA of the programme. Through our culinary incubator, Fierce Kitchens, students don’t just learn how to prepare food—they run live operations.
This includes managing a working café and a food truck, planning menus, costing, inventory management, and handling customer feedback in real time. It’s a holistic, ground-up understanding of how a food business functions, anchored by mentorship and regular performance reviews.
India’s skilling mission, which has gained traction through national campaigns like Skill India, places heavy emphasis on vocational training. But to truly make this training future-ready, especially in sectors like hospitality, we must integrate business thinking into our pedagogy.
The food service sector in India is expected to grow exponentially, with increasing opportunities not just in urban centres, but in smaller towns and even rural areas. This fanning out of food culture across India brings with it a need for agile, entrepreneurial professionals who can adapt to diverse market realities.
Real-world exposure is key. Internships in restaurants are valuable, but they often slot young chefs into repetitive tasks; what many lack is the experience of decision-making. This is where handson, entrepreneurship-focused training offers a critical edge.
Running a food truck, for instance, requires more than culinary flair. It demands problem-solving, budgeting, teamwork and the ability to think on your feet—all within the constraints of a small, mobile kitchen.
Mentorship plays a big role in this model. Across leading culinary institutions, industry professionals are guiding students not just on operational best practices, but also on branding, pricing strategies, www.itsgoa.com itsgoa_ Itsgoa
An intern from Kamaxi College of Culinary Arts (KCCA), Verna, showcasing his plating skills with a freshly prepared burger inside the Fierce Kitchens food truck on the Colva-Benaulim stretch
legal frameworks and more. The objective is no longer limited to preparing job-ready graduates, but to developing job creators. Thus, students must first be equipped with the mindset and tools to think like entrepreneurs. Interestingly, the appeal of such an approach is not restricted to Goa or to the hospitality sector. Culinary schools across India are seeing enrolments from individuals with backgrounds in engineering, retail and even digital content creation, many of whom are seeking to realign their careers around their
passion for food. Some already run small food ventures or conduct baking classes, joining such programs, not to begin from scratch, but to grow strategically. A structured learning environment, combined with exposure to functioning business units, allows participants to experiment with ideas, learn from challenges and develop a grounded, realistic business perspective.
There is a growing realisation across India that vocational education can’t remain rigid or onedimensional. As the boundaries between industries blur and as technology continues to influence food delivery, supply chains and consumer behaviour, culinary education too must broaden its scope.
Today’s culinary graduates need a well-rounded skill set; one that goes beyond the confines of the kitchen. They should not only train themselves to perfect techniques and mastering international or regional Indian cuisines, but also learn to calculate profit margins, use digital platforms strategically and lead teams effectively.
Some take up roles on cruise liners or in global hospitality chains, while others launch cloud kitchens, cafés or boutique food ventures. Growing numbers are keen on blending content creation with culinary expertise to build credible personal brands in the food space.
And this brings me back to the larger point: equipping culinary students with entrepreneurial skills is no longer optional; it is essential. The Indian food industry is wide open with opportunities, but to truly make the most of it, our chefs need more than recipes — they need a roadmap.
What we need across India is a recalibration of culinary education, from focusing solely on craft to embracing creativity, business thinking and adaptability. Only then will we truly empower the next generation of culinary professionals: not just to cook, but to lead.
authored article
Jaggery, a festive Goan staple, enriches sweets like bebinca and sannas, balances savoury curries, offers health benefits, and preserves tradition with its rich flavour and cultural significance in Goan cuisine.
Jaggery, a natural sweetener made from sugarcane or palm sap, holds a special place in Goan kitchens, particularly during the festive season. Known for its rich flavour and health benefits, jaggery is a key ingredient in many traditional Goan recipes. Its deep, caramel-like taste enhances both sweet and savoury dishes, making it an essential part of Goan cuisine, especially during the holidays and celebrations.
Goan sweets like bebinca, neureos, and sannas owe their rich taste and texture to jaggery. Bebinca, the quintessential Goan dessert, is made by layering coconut milk, eggs, and jaggery, creating a dense, flavourful treat. Similarly, neureos, sweet fried pastries filled with a jaggery-based mixture, are a popular choice during Christmas. Sannas, Goan steamed rice cakes often paired with curries, are made fluffier and subtly sweet with the addition of jaggery.
Jaggery isn’t just for desserts in Goa—it also finds its way into savoury dishes, offering a unique balance of sweetness. A prime example is prawn curry, where jaggery is added to temper the tanginess of tamarind and enhance the flavour of the dish.
Goan dal or lentil curry also incorporates jaggery to balance the spices, creating a harmonious blend of
Jaggery is not just a healthier alternative to refined sugar, but it also boasts several health benefits. Packed with iron, magnesium, and antioxidants, it helps improve digestion, detoxifies the liver, and provides a natural energy boost. In traditional Goan households, people consume jaggery during the colder months to combat the chill, as they believe it has warming properties.
In Goa, cooking with jaggery is more than just about flavour—it’s about preserving tradition. From sweets to curries, this humble ingredient enriches the culinary landscape of Goa, giving each dish its unique character. So, whether you’re indulging in a piece of bebinca or savouring a warm bowl of curry, the magic of jaggery is sure to transport you straight to the heart of Goan cuisine.
