WO'GOA something is always brewing... May 2014 Issue

‘ GOA W O

MAY 2014

something is always brewing

Francisco Braganca the future of Goa Tourism

David Cleaver

looking towards a greener tomorrow

Chef Alfonso Montefusco the Italian flavor in India

Dining Out Laidback Arambol

The Leela Goa GTDC at the Arabian Travel Market www.wogoa.in

a romantic getaway 1

somewhere in this issue

‘ GOA W O ™

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something is always brewing

dinning experience

windsurfing

kayaking

water skiing parasailing

angling

sea adventure

laidback arambol

faces in color

signature dishes

goa sunsets

sunset at calangute 3

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Editor Fabian deCastro Feature Editor Lara Rebello Creative Consultant Datta Gawade Contributors Heidi Fuller-Love Andrzej Andy Zyla Joachim Haider Photographers Datta Gawade Heidi Fuller-Love Andrzej Andy Zyla Creative Studio FJM design Publisher

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Cover image: The Leela Goa 6

Anticipation… that’s the word for May.

‘ GOA W O something is always brewing

Around India everyone is waiting in anticipation to know the result of the nationwide elections and to find out who will be chosen as the next Prime Minister.

It’s the talk around every watering hole, the main debate at get-togethers and the most prominent headlines on all news mediums.

While the elections are of great consequence in Goa as well, people here are anticipating, more greatly, the end of this summer heat streak and hopefully, an early start to the cooling monsoons.

Some chance rain clouds have skirted past with the hollow promise of a cool shower; they are simply playing the tease.

With May to get through, summer plans to stick around a while. But on the brighter side (pun intended), May is also the last of the tourist months to enjoy Goa’s holiday attractions.

For those on holiday, the heat is just another excuse to hit the waves. Whether it’s simply frolicking around in Arambol or exploring the cooler mangroves while kayaking along the River Mandovi.

In this, our May issue of WO’GOA, we list some of the most popular water sports to experience this month. And while you’re out there exploring Goa’s scenic landscape, make use of some of the pointers on capturing the best photographs from our in-house photography expert as well.

Goa boasts of an extensive array of restaurants, serving cuisines from around the world. This time around we sampled South Indian, Continental, Goan and French. Speaking about Italian cuisine, Chef Alfonso Montefusco gives us a run through on how simple local produce can still make great Italian fare.

WO’GOA even brings you a view from the other side with President of Travel and Tourism Association of Goa, Francisco Braganca answering questions about the future of tourism in Goa, especially in regards to creating a cleaner Goa. Talking about cleaning Goa, David Cleaver discusses his personal journey in promoting cleaner streets and taking early steps to promote bio fuel projects in the State.

Feeling the anticipation already? Go ahead and read the May spread of WO’GOA! Lara Rebello Feature Editor

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Contributors Heudi Fuller-Love From food reviewer for Asia Life in Cambodia, to trainee gaucho on a farm in Argentina, food, travel and lifestyle writer/photographer Heidi Fuller-love regularly contributes to 68+ publications (including her own French website Femme Voyageur) and travels the world for her award-winning city/country guide show for British Airways inflight radio. A regular Goa visitor, Heidi Fuller-love has penned guides to the region for Trip Advisor and countless other publications.

Joachim Haider came to Goa in 2006 from Germany and the first thing Joachim Haider invested in was a Bullet (a motorbike) and he began to explore Goa over the weekends, where he fell in love with the place. When work as an architect started to get stifling, Joachim decided to try something different in the field and in 2012 joined a young architectural company based in Panaji called Organic Arts and Architecture, as their head designer. Today Joachim lives in Goa with his Indian wife Sadhana, and enjoys trekking to exploring the Goan hinterland.

George Menezes A former Squadron Leader of the Indian Air Force, a diplomat with the Indian embassy in Paris, Director of Human Resources, an award-winning writer and member of the Pope’s Pontifical Council for the Laity, George writes with humour and compassion in order to relieve his own stress and to give insomnia to people who misuse their power.

Chef Andrzej Andy Zyla’s cuisine and creations is delectable, simple and delicate which he will be sharing with WO’GOA readers. In the past 10 years Chef Andy has been the Chef de Partie at the Chelsea Arts Club in London, Sous Chef at the Six Sebses Hotels Resorts Spas in the Maldives, Head Chef at the Earl Spenser in London, the Speciality Sous Chef at The Address Montgomerie in Dubai, Chef de Cuisine at the Fairmont Hotels & Resorts, Palm Jumeirah Dubai and currently Chef Andy’s cuisine can be savored at “Watatsumi” a fine dining Japanese restaurant situated at the Le Méridien Mina Seyahi which is operated by Point Select Leisure Management.

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www.wogoa.in

‘ GOA W O something is always brewing

CONTENTS 20

Claudia Duarte a feeling of music

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The future of Goa tourism

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Chef Alfonso Montefusco the Italian flavor in India

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David Cleaver looking towards a greener tomorrow

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George Menezes - may the cruelest month

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Sustainability beyond the usual

46 House of Lloyds

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The Leela Goa

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Laidback Arambol

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Faces in Color

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Chef Andy’s Signature Dishes

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Dining Out

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Sunset in Goa

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GTDC at the

Arabian Travel Market

photography 12

Maria Aquino

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Deepak Narvekar - PRO GTDC, Nikhil Desai - Director of GTDC, Dilip Parulekar - Goa’s Minister for Tourism at the GTDC stand

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Oscar George, Manager Operations of CLOVER Travel & Tourism LLC, Duabi and Nikhil Desai - Director of GTDC, at the GTDC stand

WO’GOA catches up with Goa Tourism Development Corporation (GTDC) at the 2014 Arabian Travel Market (ATM) in Dubai.

Wellness Tourism is the new marketing plan of GTDC for Goa during the off peak season, “one cannot sell beaches during the monsoon season between the months of June to September, we are promoting Wellness, Ayurveda and Yoga tourism and this will do well with the Middle Eastern countries as tourist look for cooler destinations during the peak summer months in the Middle East” states Nikhil Desai, Managing Director, (GTDC).

GTDC claims that they received a good response during the first two days of the ATM. WO’GOA also had the opportunity to meet with Goa’s Minister for Tourism Dilip Parulekar at the ATM. The 2014 Arabian Travel Market (ATM) Dubai, is the annual travel trade gathering which provides an important platform for people in the hospitality, travel and tourism industries in the UAE, region and across the world and thus making it the largest international tourism and hospitality event to be held in the region.

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Karen Pereira, Director and Anthony Pereira Managing Director of Alpha Holidays In conversation with WO’GOA, Anthony Pereira Managing Director of Alpha Holidays mentions that the 2014 ATM has been an enriching experience to them after several years of having had limited response, he further goes on to state that “With the government firmly in control and making positive efforts to promote Goa for its culture heritage life style being unique from the rest of India we seem to be heading in the most positive direction ever” Alpha Holidays has been in the region for over 7 years and the response at the 2014 ATM seems to be very positive not just from the UAE but from around the region. Alpha Holidays is a local Destination Management Company (DMC) and provide what is called from Ramp to Ramp service to both the FIT (foreign independent traveler) and groups. They have a range of holiday packages with ready packages for the short breaks as well as tailored made for any specific needs, they also provide wellness tours as well as assist in medical tourism.

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Claudia Duarte a feeling for music

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Portuguese fadista Caludia Duarte in conversation about her music and debut performance in Goa. “There are two types of fados – the emotional and often melancholic kind and the light, funny sort. I prefer to sing the emotional types of fados, especially the ones about love,” explains 32 year old Lisbon born fadista Claudia Duarte.

Surrounded by the genre of music from her childhood in São Jorge de Arroios, Claudia was inspired by an uncle of hers who sang fados at the local fado house. The soulfulness of the words and the emotions in the music drew her interest.

“It started off by me just singing by myself. I would listen to the professional singers and then try and emulate them when I was alone. One day I told my family that I wanted to sing for them. I think my journey in music took off from there,” she recollects.

“Back then (in the 1980s), professional schools of music that taught fado were rare. We learned the music from visiting fado houses and listening to performances. The older singers pointed out our mistakes and gave us advice on how to improve,” she explains.

It was at the young age of eight that Claudia decided she wanted to be a fadista. “My parents were not happy with my choice of profession. We were not very well to do and considering that singing as a career can be unsteady they were not pleased with my choice.” Taking on the challenge, Claudia went forward to study Classical music and music therapy in Portugal.

Her favourite fadistas Amalia Rodrigues and Maria Teresa de Norhona were a strong inspiration for her own songwriting.

Travelling to India, she then went on to learn the harmonium as well as trained in Classical Indian music in Delhi and Rishikesh. “I’ve been coming to India every year since 2005.

On these visits I often sing for friends but this is the first time I performed, in Goa,” she mentions of her show held in Panaji in April.

She goes on to find a similarity between the Portuguese guitar and the Indian sitar. “Both instruments are very emotive.

Coupled with powerful vocals they can draw the listener to feel the music deep within.”

Further expanding her knowledge of music, Claudia returned to Lisbon to study Jazz at Academia dos Amadores 22

de Musica de Lisboa.

Getting deeper into here inspirations, Claudia stresses the need to create your own identity while performing fados. “A fado needs to have relevance to the audience and the singer as well.

For example, an older fado about going to the river to wash clothes is irrelevant because I have never washed my clothes at a river. I would not be able to express the right emotions while singing that song.

I most often sing about love. It is my favourite subject and I can truly bring my emotions into the lyrics. Most of the work on my solo CD Discos do Povo 3# - Cláudia Duarte has love as the inspiration,” Claudia mentions. Aside from romance, travel also plays a prominent role in her work.

While travelling, she tries to capture the essence of the place and the vibes of the various people she comes across. Her music has taken her across the globe, from all over Portugal to New York and Dubai. The experiences then make their way into her songs.

Being her first formal performance in Goa and India, we ask if she was nervous about the new audience. She laughingly states, “Yes. A little. I think it’s important to be confident on stage but I also think a little nervousness makes you give a better performance. When you are too confident you do not notice when you make a mistake. Nervousness make you more aware of your tone, facial expressions, etc. which in turn helps you perform better.”

From her previous impromptu performances, Claudia has noticed that in India, her music attracts the curiosity of more women than men. “I think that even though many cannot understand the words, they can sense the emotion through the lyrics and music.”

Aside from writing and performing fados, Claudia is also working on other projects. Along with her husband who plays the sitar, she is currently working on a couple of projects including one in World music style, using both the Portuguese guitar and the Indian sitar make their way into her album.

“There’s a lot more experimenting to do. While I want to keep the old traditions of fado singing alive, I also want to find ways to make it more suited for our day and age.”

Claudia signs out, assuring us, that India will be hearing a lot more of her next years as plans for performances are in the pipeline.

W O‘GOA

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the future of Goa Tourism

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F

rancisco Braganca, President of Travel and Tourism Association of Goa is forthcoming with his opinions about the state of Goa’s tourism. He is also optimistic of the future of the state as a holiday destination as long as the institutions, both government and private make the right decisions looking at the long term progress of tourism rather than short term profits.

WO’GOA: You have strong opinions on environmentally friendly practices that a tourism state should employ. Can you explain your ideas that could make Goa a destination with a lower carbon foot print?

Government can provide answers to this vexing issue. KPMG has been appointed for this purpose and it would be advisable to wait for their report to guide us in the right path to improve the carbon foot print.

WG: You also mention the need to give impetus to agricultural tourism. Has the TTAG planned any initiatives to promote agricultural tourism?

FB: All over the world agricultural tourism is being promoted on a large scale. However in order to promote agricultural tourism, there is need to change the law and control construction of hotels on agricultural or farm lands. Israel has done it Francisco Braganca: Ecology is a beautiful word beautifully without interfering with the environment. which most often stays on glossy magazines They have hotels which are self-sustaining and without much being done at the ground level. One serve their guests food and beverages produced has to accept that tourism and ecology are natural within their own agricultural farms. allies but in reality there is mistrust between the two which is unwarranted. Tourism often seeks to earn Every tourist coming from overcrowded metro cities quick money without regard to long term impact on craves for the peace and solace that an agricultural ecology. On the other hand ecology is insensitive to farm can offer. Beaches and the coastal belt are a the natural expansion of the tourism industry. Both sector which we have fully exploited. We now need agree on the need for sustainable growth. A well- to exploit the farm tourism sector by permitting or managed and protected environment can lead to allowing hotels to be built on farm lands, without greater profitability and growth. Tourism needs to destroying the character of the farm. protect the environment for its own growth. No This can be done by permitting about 10 to 20 tourist would like to visit a garbage dump. They % FAR in farm lands only for hospitality provided would prefer to sit on the banks of a clean river or they comply with eco-tourism norms and have lake and have a romantic dinner. Security is very solar power, water harvesting, use green materials, much linked with environmental pride. do not disturb the surface, natural filtration for Apart from garbage our biggest source of pollution swimming pools and have recycling of waste by is noise pollution, which is a huge problem on the a natural process. TTAG has made numerous beaches and shacks. At the same time the pollution representations in this regard to the Government. control board should be sensitive to the needs of the We are given to understand that the Government is industry. It cannot work as a policeman. It needs to considering our requests. educate and cultivate the industry and make them see the benefits of a clean environment. Green tribunal very often does not take into account ground realities and passes blanket orders as the procedure provided under the Green Tribunal Act does not strictly follow principles of natural justice.

There has been a sporadic growth by way of illegal construction without concern for sanitation and disposal of waste. Organised industry is not involved in environmental degradation, but is made an example of. We need planned progress which balances growth and environmental concerns.

The Tourism Master Plan commissioned by this

WG: You mentioned KPMG as a tourism master planner for Goa. Can you offer details on the project?

FB: KPMG along with its consortium partner from Spain is one of the best international consulting firm which won the bid in a very competitive field which included Delloite, Feedback, etc. for providing a Master Plan for development of sustainable tourism in Goa. Its scope is to formulate a long-term development framework for tourism over 20 years with emphasis on policy and strategy, planning, institutional strengthening, 25

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Mr. Francisco de Braganca, President - Goa Travel And Tourism Association along with His Excellency Governor of Goa Shri. Bharat Vir Wanchoo, Mr. R K Srivastava, Principal Secretary (Tourism), and Mr. Nikhil Desai, Managing Director - Goa Tourism Development Corporation Ltd. at the opening ceremony of GITM 2014

legislation and regulation, product development and diversification, marketing and promotion, tourism infrastructure and superstructure, economic impact of tourism and tourism investment, human resource development, and socio-cultural and environmental impacts of tourism.

WG: Goa Tourism has been trying to move from promoting the ‘beach’ to other attractions that Goa has to offer. What other Goan attractions are being focused on?What measure are being taken to bring them to the limelight?

FB: Other attractions like Hinterland Tourism with a riverine circuit, Farmland or agricultural tourism, Heritage tourism, Religious Tourism need to be encouraged. However, these alternatives need to be incentivised and cannot sustain themselves or compete with coastal tourism. Riverine circuit needs relaxation of the CRZ norms on the river front, likewise has been done for the backwaters of Kerala where the No development zone is reduced to 50 metres from 100. Only then tourism on the rivers and backwaters can flourish. Farm land development should be allowed to encourage hoteliers to build hotels in the hinterland. This needs change in the Land Revenue Code and the Town Planning Act and rules. Subsidies or soft loans for owners of heritage homes, who have no means to fund the restoration are the need of the

house. Restoration of forts and churches/temples should be encouraged through central funding and agencies with participation of the Government of Goa. WG: While medical tourism has been touted about in Goa, you mentioned the last time that Goa is better suited as a post-op care tourist destination.

Can you explain the idea?

FB: Except Hospitals like Apollo, Manipal and some others, which have state of the art technology, there are few which can really assure and give confidence to a tourist looking for state of the art surgeries and treatment. The number of beds in such hospitals is also restricted. The number of rooms in such hospitals is limited. On the other hand, hotels in Goa, can definitely, with slight changes, opt for post-operative care in Goa, after having performed complicated surgeries in other speciality centres of Mumbai and Bangalore. There is no other place in the country which can provide a better relaxed atmosphere for post-operative recovery than Goa, where a patient can successfully recover after a serious operation. Hotels in Goa can provide this service. This market needs to be promoted and encouraged. If promoted, this can provide a huge market and can be a reason for bigger and better hospital brands moving into Goa in the long run.

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the Italian flavour to India Famed chef Julia Child once said, “You don’t have to cook fancy or complicated masterpieces - just good food from fresh ingredients.”

Naples born Chef Alfonso Montefusco works by the same ideal.

“Keep the food simple with local ingredients and you can still make wonderful Italian food.”

Working as head chef at Alto Vinho, the Italian speciality restaurant at the Bengaluru Marriott Hotel, Whitefield, Chef Alfonso was in Goa to head An Italian Sojourn – the speciality food festival held at the Goa Mariott Resort and Spa. Tannery to Toque Over two decades ago, Alfonso decided to leave the prospering tannery business set up by his family and pursue a career in design.

Back then, the family was not very pleased by his decision and his father cut him off from all funds.

“When I was younger I thought designing was the only way to be creative in a line of work. But then I found out that one can be artistic and creative with food as well. I started off with wanting to be a designer but then I was living in New York, and it was very expensive.

You literally pay for the air you breathe. I started working at a restaurant to support myself. My father had also cancelled my visa so I had to find a way to get a new one and to pay for an education.

Luckily, the Natural Gourmet Institute of New York not only agreed to help me with my visa but also allowed me to pay for my tuition in small instalments.”

A post graduate in the Chef Training Program, Alfonso went on to work at Japanese restaurant Nobu and followed it up as Executive Junior Sous Chef at InterContinental, Lebanon, Opening Chef at BICE International, Middle East, Opening Chef at Casa Alfonso, Naples before making his way to India.

Diversity of Italian Food “When people who are unaware talk about Italian food they only mention pasta and pizza. But there is so much more than just that.

Each region of Italy has its own cuisine. Interior regions use more meat or fish from lakes and rivers; the cuisine of the coastal area is all about seafood. But even this differs depending on which coast you are. The Mediterranean Sea is deeper and the fish available are different from the shallower Adriatic Sea. Neighbouring countries also play a strong role in influencing the cuisine of the region around. Friuli for example has a more AustrianHungarian influence which includes Calabria on the other hand has a history of French rule which in turn has affected the food. In Sicily, there is a Spanish, Greek and Arabic prominence in the flavours.”

He refers to the same explanation when asked why profiteroles, a 28

Chef Alfonso Montefusco

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typically French dessert were part of the menu at the Italian food festival.

Chef’s profiteroles are a light delicacy. With ice cream filling and warm chocolate sauce drizzled on top, there is a tasteful juxtaposition of hot and cold.

Chef Alfonso goes on to stress that Italian food can be cooked with local produce as well. “Yes, I do need to import the cheese and the extra virgin oil but most of the other ingredients are local. I change the menu by the season so we can use produce that is available at the time.

I grow my own tomatoes, basil and zucchini because I am particular about quality.”

Simplicity being a key ingredient in most of Alfonso’s dishes he points it out in the dishes served to us -- Sea Bass cooked simply in lemon butter and basil and the seafood ravioli made flavourful with bisque and tomato sauce.

Working & Living in India “I did not have India on my CV, and I had to have experience working in the country as the customer here has such a different palate. It was a challenge and an accomplishment that I had to get. So when I got the chance to work at the Mariott in Bangalore, I accepted.

I am not fond of the city though. People often mention it as one of the main centres for food in the country but I disagree. People are too set in their ways when it comes to food. Too much spice in any dish spoils it and that’s the case here. Then when they eat other cuisines they find them bland.

I also find the place too overcrowded. As a European, I want a certain standard of living which I can’t find in Bangalore.”

Goa on my Mind “Before coming to Goa, I was looking for an excuse to leave Bangalore.

Goa is ideal that way. I would love to move here if possible. I find the people good natured and open minded.

Also, I think the Portuguese influence in Goa has allowed me to better connect with the food of the place.”

Talking about the response to the food festival, Alfonso goes on to commend the locals for having a better understanding of Mediterranean cuisine. “At first I was worried about the response. I did not know the market either. However, when I arrived and familiarised myself with the local produce I changed my whole menu. Before it was earthier with more meats but then with such abundant seafood available, I decided to make it all about fish.

We have had a very good response. The people who attended know what the food is about and are eager to understand it better. Even the

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Sea Bass in Lemon Butter

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owners of the Goa Marriott have come around a number of times for dinner. The staff tell me that they otherwise don’t make so many dinner visits.”

Plans were on to also host a master class with Chef Alfonso but after the huge response they have to have them every weekend of the festival. “There was so much interaction. People who attended the Saturday class came for the Sunday one as well.”

Inquiring about the late shows at the nearby movie multiplex, Chef Alfonso asks about Mum’s Kitchen, a Goan restaurant in the area. He has spent a lot of his free time exploring the beaches, meeting locals and trying out the local fare. “I visited Calamari in Candolim. Bay 15 in Dona Paula had amazing food, so did Thalassa, the Greek restaurant in Vagator. I even visited a French restaurant… I was surprised to find out that there are so many French speciality restaurants in Goa. Did you know there is this restaurant in Calangute that serves Burmese food?” he informs, making mention of Bomras. “It was so cheap, for such good food! But the best that I ate here was the ras omelette at a street vendor. It looked so simple but the guy was dishing out plate after plate.

I think on this trip I am not going to check out any of the other cuisine restaurant and just stick to Goan food.”

Cook Books and Travel Tales Aside from running the restaurant, Chef Alfonso has also appeared on the cooking show Il gusto del Parco and Frigorifero, a radio show.

In addition, he has written two books and is currently working on a third. His first, Il Fantastico Cuoco’ was a commercial venture that featured a variety of recipes. His second, and clearly one he was more passionate about was more a compilation of food centric experiences. “The stories explained recipes as well but the book had no pictures so it didn’t do that well,” he mentions, refusing to tell us the name. “It isn’t available online either,” he goes on to explain.

The third book he is working on is about his travels and local interactions. “Food and recipes finds their way into this book and this one will have pictures as well.”

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Alfonso has also lectured at various education institutes including the Institute of Culinary Education in New York, USA, A.S.C.O.M in Bergamo, Domus Academ and the Istituto della Cucina Italiana in Milan. In addition, he has also worked with Vougue Uomo and Look magazine as the editors of their food pages.

When asked of the importance of travel for a chef, he explains, “Travel is of the utmost importance, not just to a chef but to anybody. It opens your mind. I was judgemental before, but not now. I realised that it is important to embrace new ideas, cultures and cuisines.

Travel gives one a sense of conscience. I realised that I might visit a place where the people have never heard of basil but they are familiar with chickoos, a fruit that I don’t know much of.”

Strict in the Kitchen Chef Alfonso is known to be extremely particular (sometimes very strict) and a few times short tempered while in the kitchen. He explains it as quality control. “I have to be very particular about what I am serving my customer. To me the customer is holy. I am making the food that they trust will be safe, hygienic and properly cooked. It is my responsibility to offer the best I possibly can.”

Vino Indiano “I am not much of an alcohol person but I do like my wine. I am waiting for India to produce a good wine.” When asked if he has visited any of the vineyards near Bangalore he mentions, “Yes. They are beautiful. I visited one that was so well organised, it was better than the ones found in Napa Valley. But they still have to work on their wines. They are still too young but with experience they should be able to get better.”

Better Eating With experience around the globe, Alfonso has come to realise that understanding food and appreciating it depends not on the industry or the structure of things but on people and their mind-sets. “People need to embrace new things, experiment, question and be curious. When customers come to my restaurant, I like it when they ask relevant questions and show genuine interest in the food.

Sometimes I have people come in and ask for a pasta in red or white sauce. What is this colour specific pasta? I have to explain that we serve tomato or Béchamel sauce. The colour is secondary.”

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Mixed Sea Food Risotto 35

David Cleaver Clean Up Drive 36

David Cleaver Looking towards a greener tomorrow...

In the month of March, the public took notice there is a hike in quantity of tourists, the quality when newspapers reported how a group of foreign of spending tourists is decreasing as they would tourists and expats had a clean-up drive on the prefer to go someplace cleaner.” streets of Mandrem.

Moving on from the garbage scene in Goa, David David Cleaver, a UK citizen living in Goa, was goes on to talk about his passion and current project – Biofuels. among the volunteers who took part.

Working towards creating better awareness about waste management and sustainability, David expounds on the idea behind the clean-up drive.

“The stretch of Morjim, Asvem and Mandrem is part of the prime tourist area, with hundreds of international tourists passing through each day.

Still, the area by the roads is used as a dumping ground and no efforts have been made by the local authorities to clean it up.

Back when he was studying Mining Engineering, David came across the term “Peak Oil” -- an event based on M. King Hubbert’s theory, which is the point in time when the maximum rate of petroleum extraction is reached, after which the rate of production is expected to enter terminal decline.

“In my opinion, Peak Oil is already in the past .… probably five years ago. And while researchers say that we have consumed 50% of the world’s fuel, I hope the clean-up drive got people talking and the rate at which the other 50% will be used is hopefully made them feel guilty about not keeping accelerated considering the larger population and continued industrial growth.” their own state clean.”

David has found one solution in the Paradise Tree, locally known as Lakshmi Taru. “The leaves of the Paradise tree are said to have medicinal properties “There isn’t much local effort and the panchayat and some studies have claimed that they can offer a itself isn’t doing anything. Nobody seems to be natural cure for malaria and some forms of cancer. bothered because they don’t see a means to make The seeds of the tree can be used to make edible money from cleaning the place (even though there oil as well as bio-fuel. Bio Ethanol can be made is). I have tried to meet with the sarpanch on many from the fruit pulp as well.” occasions but he is never in his office or available.

These government officials have been elected to Propounding its extensive virtues, David adds, help people with their problems but they aren’t “While the tree is native to Central America, it grows well in India too. The tree requires dry sandy reachable to do so. soil (which is easily available in Goa) and doesn’t I have written letters to the sarpanch and further need much attention once planted. It doesn’t draw ahead to various officials right up to the chief out much water from the soil but in fact helps minister. Nothing has been done as yet about it.” to raise the localised ground water level. It even Considering that Goa now generates a majority of grows harmoniously with other plants and trees. its revenue from tourism, David feels that it is a vital Instead, it’s good to intersperse the Paradise Tree responsibility of the Government to keep the state among others since the fallen leaves work as a clean. high phosphate compost.”

David has made constant efforts to get the authority’s attention but with little success.

“The government is complacent because without much effort towards sanitation and waste disposal, the number of tourists is still increasing. But while

The concept of growing Paradise trees as a commercial enterprise is still new to the farmers here in Goa. One draw-back is the fact that it takes 37

David Cleaver at Morjim Beach Resort where Paradise trees were planted

five years for Paradise Trees to bear fruit and hence yield oil, compared with Jatropha, for example, which yields oil in only two years. However, Jatropha is poisonous and, because of that, it has been banned from cultivation in certain parts of the world …. but not India.

David was first introduced to the idea (and the tree) by late Fr Inacio Almeida who in turn was introduced to the concept by natural farmer and botanical expert Andrew Rodrigues.

“It was just the three of us trying to promote the Paradise Tree. There hasn’t been any government encouragement as awareness of the significant benefits of the tree is still marginal. However, I was recently contacted by a person who is interested in buying our trees for a large scale plantation. He is in the process of conducting chemical analysis of the leaves in order to confirm their medicinal value. If things go well then we might even try to get the tree subsidised so it becomes more attractive for farmers to plant.”

Goa-Biofuels has now established plant-nurseries at Gaia Farm at Gulduve, near Aronda, in Maharashtra.

Land allocation for the plant nurseries has been provided free-of-charge by Rajesh Mahajan. “Trees are often given for free or at basic cost price. We are more bothered about promoting the Paradise Tree rather than simply making money.”

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David Cleaver and the late Fr. Inacio Almeida at the farm in Valpoi

David believes that while the Paradise Tree can be the answer to many fuel as well as medical problems, larger corporations will always be there to deter successful use of it. “If the leaves of the Paradise Tree are proven to cure cancer, then the larger medical companies will be at a loss since fewer people will require radio-therapy and all the expensive drugs.

The same goes for the petroleum companies.” So is there a profit to make from this whole venture?

“Right now I’m down by lakhs of rupees. This is not a business venture for me but more of a solution to the fuel problem.

However, Paradise Tree planting can be a commercial venture and a profitable one at that. One doesn’t necessarily have to plant them in prime agricultural land. These trees are particularly well-suited to mining wastelands, for example. The oil extraction machinery for the Paradise Tree nut is the same as that for the Oil Palm nut. The profit capable from cultivating Paradise Trees can be good if a large enough plan is put in place.”

So, if money is not David’s main goal, what is? “All my efforts are pretty selfish actually,” he mentions.

“I am looking forward to the day when I can drive a bio-fuelled Pajero on virtually empty roads while everyone else is moving around on foot or on bicycles!”

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40

MAY THE CRUELEST MONTH T. S. Eliot wrote, “April is the cruelest month….”

Obviously he was not a Goan going home. For a Goan going home, it is May that is the cruelest month.

And it gets crueler or “worser” as my friend Leitao Sacrafamilia used to say, without bothering about his grammar.

Worser because you have to return by air since all other means of transport are already booked, and you realize that your khattli potli which would have included jackfruits, pineapples,kokum, vinegar, dried fish, brooms, jaggery, cashew nuts and feni would never be allowed on the flight.

Anyway, finally, after a gap of many years, you arrive in Goa….. like the missionaries in tribal areas, a little breathless and a little late. And like always, you peel off your Bombay shirt, get into a pair of baggy shorts, the hair on your bare chest bristling in the Goan ambience, and lower your carcass into your grandfather’s voltaire with arms long enough for you to put your feet up forty five degrees in the air. Ah, this is the life.

You get up late, and take a walk through the ancestral property in order to pick up fallen mangoes and return for a soup-plate full of kanji and kalchi koddi.

Disappointing news. There are no fallen mangoes. In fact there are no mangoes, fallen or otherwise, in the entire property. No malcurad, the king of mangoes, and no malgese, the juice-filled ones that go into the making of mango jam.

A blight has ruined the crop. Nasty looking, octopustentacled creepers have embraced the trunks of every tree. Fruit trees, you discover, have emotions. They require the loving care and the tender concern of none other than the bhattkar..…the landlord, himself.

Head hanging down in shame, your straw hat in hand as if you are at a funeral procession, you walk home bang into a second catastrophe.

No kalchi koddi. Or shall we say, it does not come up to the standards of the kalchi koddi of yesteryear.

Something happened. The coconut was not fresh enough, perhaps. The modern attempt to solidify yesterday’s liquid curry on a gas flame in a stainlesssteel vessel is not the right and proper way to handle

George Menezes

a treasure. You require an earthen pot. You require a gentle fire made of wood and coconut shells lasting the whole night through. Like a beautiful European woman taking a gradual tan under a Goan sun.

As if this were not enough, you make other discoveries of the heart-wrenching innovations of modern Goa. At ladainhas the singing is still in four discordant voices, the gossip still juicy, but the NonResident Goan celebrating the Cross Feast is serving Californian salted almonds from a can in place of the gas-inducing boiled gram in a chipped saucer. Worse still, bottles of Scotch are making their shameful appearance on a tray.

“Can I have some urrak, if you don’t mind?” you ask meekly. The host looks at you as if you were a toddy tapper. His father comes to your rescue. “Bab,” he says apologetically, “I finished the last kouso a few weeks ago. Can I give you some urrak from a sealed bottle?”

For a day or two you go into a fit of deep depression.

What have they done to this, my native land, when I was away? Slowly you realise that the more permanent residents of Goa have taken things in their stride. In fact, welcomed the development with all its evils. It is only you who want the best of both worlds, the modern amenities of Bombay and the old style charm of Goa. Yet, my beloved Goa is still beautiful. The water in the well of a neighbour who has no tap connection is as fresh as the morning dew. He invites me to partake of its abundant source. The best fish goes to the fivestar hotels, yet the family that rents out the sluicegate (manos) for whose son I found a job, says to me, “Bab, tuka ami nistem dinav zalear, konnank diteleanv?”

That night someone takes you to the tiatr (folk theatre) and for three hours of tears and laughter you are immersed in a Goan sauna…. a nostalgic massage of giant proportions. Goa is still there alive and kicking, it is midnight and all’s right with the world.

As I said before, May is the cruelest month. Not for those who manage to make it to Goa, but for those of us who cannot.

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Sustainability beyond the Usual

Joachim Haider

Type sustainable architecture into your keyboard and you will get lots of links about green and eco-friendly building materials and technical equipment. Prestigious readers of my previous articles in the March and April issues of WO’GOA Magazine already know my opinion about this matter. In short; Yes of course! We need to have sustainable architecture in an ecological balanced environment, since even hardcore economists will have to admit there is no spare planet in the trunk when this one will be exploited and polluted fatally.

heat barrier with its shade-giving canopies.

pleasing features behind them.

Winston Churchill once coined this: “We shape our buildings; thereafter they shape us.”

The same perfect adaption happens with the courtyard, a more contemplative area giving a place for the holy tulsi plant. For both balcão and internal courtyards the wooden roof constructions rest on a row of sculptured columns, with intricate craftsmanship and the typical Goan joy for life.

As it happens with all properly designed columns you can see how the column structure receives the load, bears it on the capitals, transfers it down But today I will take you on a different path and along the shaft, and connects it to the ground let’s call it “aesthetic quality” as an extension of through the pedestal. sustainability. The indigenous style of a Goan house In a way a column is like the human body, having has worked well for centuries, it was sustainable a head, shoulders, torso, legs and feet. If you can before the word was used as it is in today’s thus identify a column, you can feel the harmony connotation. flowing so coherently through the traditional Goan Utilization of local materials and adaption to architecture. Imagine a picture of houses with huge topography and climate were common sense. Let’s roofs, surrounded by swaying palm trees, a salty have a closer look what makes this architecture breeze from the sea and sustainability broadens of the Goan houses so unique and explore the into quality of life.

We start with the balcão; the covered area facing the road or front of the Goan House. It usually has benches to sit and a place to talk (and of course watch people passing by!). It is like a part of your more concealed living room turned into an open space.

What a warm gesture of welcome and interaction with your neighbourhood! Another lovely feature of the Goan house is where the balcão merge with the verandahs. The verandahs and their introvert ‘cousin’ the Courtyard is the perfect solution for a tropical climate.

It works in two ways, first as an extension of the open area for the rooms beyond and also as a

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Of course we cannot repeat the same traditional forms again and again! Instead, restore and save what is left of these endangered species called the Goan House. Take the legacy forward into modern day architecture like roof overhangs, open but sheltered areas, columns which deserve the name column. Creating that kind of harmony which leads to the well-being of man, gives sustainability for present and to future generations.

An excellent introduction into the traditional Goan art and culture which is worth a visit is the museum “Houses of Goa” designed by Gerard da Cunha in Porvorim – Torda.

Museum Houses of Goa

photography Gerard da Cunha 43

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Goa on a plate

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House of Lloyds 47

Goan and Grilled The satisfaction felt from cutting into a beautifully grilled beef steak right down to its mildly pink core is almost as good as sampling that first bite.

After trying out chewy stringy steaks at a number of restaurants, this treat at House of Lloyd’s quickly informed me that the barbeque chef knew his way around a grill.

The chef being the owner, Lloyd Braganza, who along with his wife Nerissa and under the kitchen guidance of mum Celia, have made their restaurant the go to place for quality Goan cuisine as well as barbecues.

Almost two decades ago, Lloyd, still in his early college days decided to swap the prospect of working in the Merchant Navy for the restaurant business. “I was always passionate about food.

Back then I cooked (especially grilled food) as a hobby. At the time I was introduced to a chef and together we started a Chinese restaurant in Baga called Chopsticks.

crispy sardines

Chopsticks ran for a while but when things went sour we shut shop. I then started Lloyd’s in Calangute.

This was a small place that had 3-4 tables and we only served barbecues and Goan food. My mother would cook the Goan dishes and I would handle the grill. Nerissa my wife would see to the overall management and we had one guy in the kitchen whose job it was to heat the dishes that my mum had made.”

It was around the time that Lloyd came to be associated with delicious grilled king prawns and mouth-watering pork chops. On some weekends, one could find Lloyd still labouring at his grill at four and five in the morning.

However, after eight years of successfully running the establishment, they decided to shut down. “It was getting difficult to keep up considering we were one of the few places that stayed open late into the night. Many people who went partying would then find their way to the restaurant for a late night meal.

With just the three of us handling things, it was hard to keep up with the crowd of customers,” mentions Nerissa who was handling operations right up to 48

crab with ricotta cheese

her seventh month of pregnancy. Following the birth of their son, they decided to pull down the shutters and start something closer to home.

And how much closer can you get than your own front garden. Taking up the front area of Lloyd’s house in Saipem, Candolim, they set up a casual and comfortable restaurant along with a lounge area and a bar. On special occasions, the seating is moved around to create a dance floor as well, with live bands performing. Now House of Lloyd’s is only open for dinner through the week and for Sunday brunches.

Having first opened seven years ago as Lloyd’s Too, Lloyd had to close down due to lack of experienced staff. In 2011 they pulled up shutters again as House of Lloyd’s.

okra thai salad

While the menu boasts of a little bit of everything, from Italian, continental and Asian, Lloyd stresses that they are especially a Goan and barbecue restaurant. “We decided to add other dishes as well so that if a few people from among a group want something different, they don’t have to go anywhere else. They can get it all here. We have only chefs in the kitchen. Each one works on a specific cuisine so there is no clash,” he mentions.

As for his mum still handling the Goan food, Lloyd explains, “My mum loves cooking. She can whip up 20 dishes in two hours if required.” Goan specials like pork vindahloo, clam xacuti, tongue roast and beef chilli fry are all based on his mother’s recipes and now have their very own fan following.

With higher end customers frequenting House of Lloyd’s, the place has its fair share of Bollywood stars stopping by for a good dinner. “Farhan Aktar, Rakesh Roshan, Jetendra, Pooja Bedi… we’ve had so many celebrities visit that it’s hard to remember them all. Sometimes we don’t even recognise them until someone else points them out,” says Nerissa.

Celebrity chefs like David Rocco and Vicky Ratnani have also made their way to Saipem to taste the Braganza food.

Paying special attention to the produce used, Lloyd also kept a piggery behind his house. “It was a good way to get rid of the waste food as well, but considering how time consuming it can be we

prawn chilly basil

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stopped it. Today we still use home grown limes and a few other vegetables from our own gardens.

But for all the other produce I prefer to go myself to choose the best. Even with the cocktails, I like creating new ones based on the fruit of the season.

For example, right now we have a lot of strawberry infused drinks because they are in season. Peaches will so be available and then we will offer peach cocktails as well,” says Lloyd.

Keeping things interesting, Lloyd makes alterations to the menu every three months. “Since most customers want a dish they might have tried before, we can only keep adding to the menu. It just keeps getting longer each time. But when we do decided to add a new dish, we first try it out a couple of times for friends to see if it will work. When we first opened Lloyd’s in Calangute, we spent almost five years choosing the right dishes for the menu,” explains Nerissa.

When asked about plans for additional restaurants, they explain that while offers have been coming in from around Goa and the country, current plans are to stick with the one place. “One of the biggest problems is to find good staff. Even if I put an ad in the papers, I will only be able to get chefs and managers but not many service staff. We are particular about the quality of food we want to serve and if we start additional places we won’t be able to offer equal attention to both of them,” Nerissa replies.

Lloyd and Nerissa are even happy that their restaurant is not on any of the crowded tourist streets. Even though they are tucked away in the sleepy village, customers come from all around for dinner. “We stay open even in the off season.

Actually we get good business then, because most of the other quality restaurants around are closed during the monsoons, which means more business for us. Along with private parties and live band nights which will be starting again next month, we have our hands full already.”

While new restaurants may not be on the agenda, Lloyd has plans to start a boutique resort in the area soon. “The resort will offer a view of the Nerul River. We hope to complete at least half of the project by December so we may be able to open for the season,” Lloyd offers of his plans for the future.

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W O‘GOA

scallops in garlic butter

spicy chicken wings

pork chops

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April Rain Welcome overcast sky from incessant heat Drizzle gently falling on freshly wet street Feel is overwhelming for indolence to set With drop in mercury and in rain to get wet Odd for time of year coming event it tells Rains not lot farther quelling of arid spells Sprung as a surprise catching all unaware Speeding all measures and tiles on roof repair Trees washed afresh of old residual grime To stand tall yet again with reinstated prime Precursor to impending bucketing times ahead Fury of the monsoons that all seem to dread Sunny Chopra

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GO GOA! Heidi Fuller-love Travel writer Heidi Fuller-love’s (www.heidifullerlove.com) regular column packed with insiders tips on how to get the best out of your time in gorgeous Goa. Column two/Cool delights in the Sunshine State.

India’s smallest state, pocket-sized Goa is also known as the country’s Sunshine State because of its sultry tropical climate. May is one of Goa’s hottest months, but a string of tropical beaches, stunning waterfalls and water activities ensure that there are plenty of places to stay cool when the heat is on. Here are some insider’s tips.

DIVE COOL What? When the sun shimmers overhead and that silky sand burns bare feet, what could be cooler than slipping on a wetsuit and diving deep to check out Goa’s coral- and fish-packed sea bed? Not only will you find a host of vividly-coloured corals and exotic fish, Goa’s gorgeous coastline is littered with shipwrecks, ranging from WW2 ships to centuries old Spanish and Portugese galleons.

Where? Visit Padi (www.padi.com) to find the best accredited companies offering diving trips in Goa. Insiders tip: If you haven’t got your dive certificate, most companies offer snorkelling trips, too. You could also sign up for a four-day Padi course and get your open water dive qualification whilst exploring Goa’s fauna-packed seascapes.

SWIM COOL What? Options for hitting the water in Goa are endless: you can bathe in giant waterfalls, splash around in waterparks or get your adrenalin kick with a range of exciting water sport activities.

Where? 60kms from Panaji, the spectacular Dudhsagar waterfall cascades into the Mandovi river, where you can bathe in ice cold pools.

Closer to home, head for Splashdown (www. splashdowngoa.com) at Anjuna and have fun on countless slides and watery rides. If you’re feeling 54

Heidi cools down at Dudhsagar Falls

more active, try windsurfing or jet skiing with one of the companies that operate out of Calangute or Palolem.

Insiders tip: If you’re going to the water park and don’t have any swimwear, they will rent you costumes, towels and goggles.

SIP COOL What? To keep temperatures down in such a sultry climate, try some of the cooling drinks that canny Goans have evolved over the centuries.

Where? Stands on streets and beaches sell refreshing sugar cane juice, or the health-giving green coconut that’s sipped straight from the shell. You can also sip on a soothing yoghurt Lassi, or try traditional punch-packing palm sap drink Feni as a cooling long drink, with a handful of ice cubes and a slug of coca cola.

Insiders tip: When you’ve finished drinking your coconut milk ask the vendor to split open the shell so that you can sup on that succulent flesh inside.

SLEEP COOL What? Luxurious pavilion tents with their own bamboo jetties, on a secluded beach just a short drive from Goa’s main sights.

Where? Reached via a bamboo footbridge, Otter Creek Tents (www.aseascape.com/ tents.html) is a glamping retreat near Arambol, overlooking a tranquil creek shaded by coconut trees. Just a stones throw from an idyllic beach, each tent has it’s own en suite bathroom and comfortable airy room with muslin-screened four-poster bed.

Insiders tip: Take a torch with you – you’ll need it to navigate after dark in this blissfully secluded spot.

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This summer, cool off in the waters of Goa with a host of adventure activities. With four prominent rivers, scores of beaches and the vast Arabian Sea beyond, water based activities are a popular choice for both tourists and locals looking for some fun.

Kayaking in particular is gaining popularity as a way to discover Goa’s riverside natural beauty while indulging in a fun water sport.

Goa Kayaking is the state’s most prominent kayaking company with activities running through the year.

Operating out of Chicalim, Vasco da Gama, they run Daily Kayaking Trips in the most scenic rivers of Goa - Zuari, Mandovi, Sal backwaters and the Nerul River.

With the option of morning and evening trips, participants get a chance to explore the thick mangroves and the ecosystems that thrive amidst them. These river trips also give a glimpse of pristine beaches and uncrowded riverscapes.

“We wish to maintain the natural ecosystems which you will find in the mangroves, mudflats, backwaters, coves and mini bays. So, we strongly discourage touching and the removal of shells, plants, orchids, twigs for souvenirs. Also we do not allow smoking during the trip,” explains Goa Kayaking Director Prakash K Alfonso.

“We like to limit the numbers in our groups to avoid overcrowding. This ensures that our excursions continue to be the best, ‘low impact, high quality’ on the water operation, in the state.”

Aside from their Daily Kayaking Trips, the company also has two, three and four day kayaking expeditions that combine the most scenic kayaking trips along with visits to spice plantations, ancestral homes and 56

a number of other iconic places in Goa. This Kayaking Safari also includes an ayurvedic massage and a fun barbeque dinner.

Adding to their retinue of excursions, Goa Kayaking has tied up with Goa Sailboats to provide recreational sailing experiences up rivers and around the coast.

‘Down by the Riverside’ is a unique one of its kind river fishing/angling, crabbing, riverine village life, backwater photography, birding, and cruising experience for two and 6+ pax, being offered for the first time in Goa. They have now launched Dinghy Sailing in Goa, to promote the sport to a wide range of people and hope to stir interest since no sailing experience is required.

Goa Kayaking provides all top of the line equipment like kayaks, paddles, sailing dinghies, boats, PFDs/ lifejackets, paddle leashes, etc.

Kayaking destinations in Goa Plan on going kayaking on your own? Many beaches have operators that offer kayaks on an hourly rent basis. But often the equipment is older. However, if you want to take to the waves the top beach kayaking options are at Hollant Beach, off Dabolim and Palolem Beach in Canacona. The other beaches in the Canacona district like Agonda and Talona Beach also offer kayaking opportunities. Quierim (Keri) beach near the Tiracol River is also good for sea kayaking, however it is better recommended for those with prior experience in kayaking as the confluence of the river with the sea causes mixed under-currents.

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Sea of Adventure The Arabian Sea laps the western coastline of Goa and along most of this belt, are a spectacular array of beaches, islands, coves and sea facing cliffs.

Each beach in Goa is very unique, whether it’s the texture of sand, the strength of the currents, the slope of the beach or the kind of vibe that the area around has.

At its northern tip, Querim Beach and Kalacha Beach are both quiet spots for peaceful sun bathing without the humdrum of tourist traffic. Polem Beach deep in the south where new age hippies and backpackers spend their holidays and all the busy coastal stretches before -- Calangute, Baga, Anjuna, Colva, Benaulim and Palolem altogether offer a potpourri of sea side on sea attractions and activities.

If you’re looking to do more than just warm a beach bed or frolic among the waves, then check out some of the various water sports available in Goa. Windsurfing Windsurfing is a unique blend of surfing and sailing, which requires the surfer to adjust his strength and balance to the changing patterns of wind and water. To the expert who has honed himself in all these nuances, windsurfing can indeed be an exhilarating experience.

Windsurfing trainers and expert’s alike claim Dona Paula bay to be the ideal location for the beginners.

The prevailing winds and the calm sea, ensure almost lake-like conditions. The morning breeze is light and steady — just right for learners; while stronger winds that set in during the afternoons offer a perfect challenge for the more experienced.

Water Skiing For the speed-lovers Goa offers the thrills of venturing into the sea on speedboats. The high-class speedboats which are available in some places, can achieve speeds of up to 30-40 miles an hour.

These crafts, which can carry between six to eight people, are available at the Cidade de Goa, Bogmallo Beach Resort, and Taj Hotels. They can be conveniently used for sightseeing as well as water-skiing.

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Angling The beaches of Goa offer a varied and plentiful, almost inexhaustible, supply of seafood, still fairly cheap and absolutely fresh.

The Agonda beach in Canacona, which lies a short distance from the more famous Palolem beach, is a popular spot for angling. Soormai, salmon and mullet are frequent catches.

Parasailing High fliers amongst the speed lovers can opt for parasailing. Both the Taj and Bogmallo Resort hotels provide the necessary equipment for this enthralling sport.

There’s a rope about 300 feet long attached to the parasail harness at one end and to the speedboat at the other. When the boat speeds off on the water, the para-sailor just takes one or two steps and he is lifted into the air, the parasail lifting behind him.

Water Scooter Water scooters accommodate two people on a ride. This action sport provides all the thrills of a motorbike with the softness of an ocean instead of hard tar road beneath the feet. They are readily available at Dona Paula jetty, Cidade de Goa, Majorda, and Candolim beach.

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The Leela Goa PERSONALITY, STYLE AND A LEVEL OF LUXURY 60

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When luxury and modernity blends seamlessly with Goa’s pastoral culture, the end result is a collection of thoughtfully designed rooms and suites appointed with modern amenities, perfect for a relaxed and a memorable holiday.

The Leela Goa’s Lagoon Suites is built to offer comfort with luxury, the suites are recently renovated which recreate the elegant Portuguese villa ambience, spacious living and bedroom areas which overlooks the lagoon with dark wood floors throughout, Indian textiles and Dedon balcony furniture.

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The Club Pool Suite’s at The Leela Goa offers guests the ultimate in luxury and relaxation with it’s contemporary design. Apart from the modern in–room comforts, these suites come with a plunge pool to enjoy those private moments with loved ones without having to step out of the room.

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The Leela Goa, Lagoon Terrace Room are newly upgraded and modernized rooms which reflect elegance through thoughtful styling, these spacious rooms with private balconies that overlooking the lagoon and its greenery.

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The Leela Goa’s Spa offers an extensive selection of holistic and Ayurvedic spa treatments packages that leaves a guests relaxed, revitalized and rejuvenated.

The Spa has a number of therapies and treatments to choose from, under the expert guidance of the Spa Manager and a personalized health consultation with the resident ayurvedic health specialist, they ensure the right therapy to bring the mind and body back into an harmonious balance.

Ayurveda is considered as the oldest healing system in the world, a natural way to refresh oneself, eliminate all toxic imbalances from the body and thus build up resistance to disease and regain good health.

Some of the recommended therapies include Abhyanga (one therapist) and synchronised Abhyanga (two simultaneously therapists) traditional full body massage, Sirodhara warm oil massage and Ayurvedic Back Massage, among other localized treatments for various parts of the body.

The Spa also offers luxurious holistic massages and treatments from around the world.

Indian Magic rejuvenates aching muscles and tired minds through special oils, the Hot Stone Massage is a deep body and scalp massage using hot stones and therapeutic oils on vital energy points are signature therapies of the Spa and is highly recommended for an allround revitalization. To name a few other holistic massages which the Spa offers, Aromatherapy, Jet Lag Reviver, Back Kama and Swedish Massage.

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Laidback Arambol

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A couple of decades ago, Arambol was a sleepy beach dotted only with fishing boats of the locals of Harmal village in North Goa. Hills cutting into the beach protected the boats from harsh winds and the lush jungle around echoed with the sounds of birds and a few wild animals.

Soon hippie communities started moving here for the peace and solitude.

Today, Arambol is a heaven for tourists looking for something away from the more commercialised stretch of Baga and Calangute. From the early hippies to the new age ones, Israeli and then Russian tourists, today this area is a popular choice for laid back living.

Shacks and cocohuts (palm leaf tourist cabins) line the main beach area and the village behind has turned into a thriving tourist region.

In keeping with its mixed tourist influx, one can find cafes and restaurants serving Russian, Italian, Greek, Tibetan and Israeli food along with the main stay of Goan delicacy joints.

Visitors to Arambol are most often looking for a holistic holiday. Yoga and Ayurveda centres can be found on almost every street and workshops are often held at various cafes as well as on the beach.

This is the kind of place where one can spend the whole day ticking experiences off their list or simply do nothing but relax.

WO’GOA puts together some of the most popular activities to try out and the best places to visit while in Arambol.

Swim and cool off in the sweet water lake: To the right of main Arambol Beach is a hilly outcrop that jets out into the water, creating a separate section of beach. A narrow walkway has been cut into the hill that runs around and delivers visitors to a more secluded part of the beach.

If your up for a trek, try instead to hike over the hill rather than around it. The view from above is breath taking and paragliding activities are often held at the top.

Backed by hills covered in lush foliage, the Arambol 72

Sweet Water Lake is nestled a few meters from the shore line. Surrounded by palm trees, this area offers a cool respite from the heat.

The lake itself is small with a couple of rocks jetting out of the water at one end and the vegetation creating a shroud of the stream that feeds the lake, at the other.

The mud of the lake is said to have skin cleansing properties, but no real proof has been found of the same. Still, don’t be surprised to find a couple of tourists layering it on.

Instead, opt for a cooling swim and then relax on one of the beach beds around.

Only one shack offers food and beverage services at the lake but a couple of other shacks are available around the area as well.

Indulge at Fellini: Amongst the shop lined lanes of the Russian appropriated Arambol, is a well hidden shack-style restaurant. Don’t let the décor, or lack there off turn you from visiting Fellini’s.

Plastic chairs and tables are set up of the ground and first floor of the establishment. A third floor seating area is also available but one has to take on a rusty ladder like flight of stairs to get to it.

However, more than the dingy setup, one is more prone to noticing the long line of people waiting for a table or the towering stack of take away boxes ready for pick up.

Run by Moses Fernandes, pizza lovers visit Fellini’s to try an exhaustive selection of oven fresh massive pizzas. Mozzarella melts in a delicious mess, the tomato sauce is just perfectly tangy and sweet, and each herb infused slice of salami pizza bends over with its generous helping of toppings.

One can sit and watch as the trained local boys roll out fresh dough, layer toppings and then slide these delicious creations into the wood fuelled oven.

Fellini’s is most often crowded so decide to visit for an early dinner or be ready to wait for upto 40 minutes for your order to come through.

Join in the Drum Circle: A walk down Arambol 73

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Beach in the evenings is dotted with tourists practicing yoga, conducting poi and fire dancing workshops or enjoying a game of beach volleyball. On Wednesdays, the group of amateur percussionists are a good reason for an evening stroll.

Known as the drum circle, these musicians get together with their bongos, damrus and tambourines for an impromptu jam session. Anyone with an instrument is welcome to join in as well. For the rest, sitting in the sand listening to the beats while watching the sun set is good enough.

Holistic experiences: Many tourists staying in Arambol prefer to take up yoga while on holiday. Workshops and a number of yoga centres are available all over the area, with a variation of one day and multiple week courses.The Himalayan Iyengar Yoga Centre, the winter centre of the Iyengar yoga school in Dharamkot, near Dharamsala in north India,runs five-day courses in hatha yoga as well as 2 to 3 week intensive courses during the tourist season.

Magic Park is another Yoga and spiritual ashram with accommodation facilities and an adjoining vegan restaurant.

Wonderful Yoga teaches Hatha &AshtangaVinyasa Yoga while Yoga Village, Tribe and Yoga Marg teach other varieties as well.

There are more than 20 yoga centres in Arambol as well as dozens of private teachers available.

Go fishing with the locals:While tourism has put Arambol on the map, the fishing village is still thriving. Each day local fishermen take their wooden boats to sea and return with nets bursting with kingfish, snappers, pomfrets and other fish.

Exerience the daily trip with a day spent with these fishermen.

These trips are not available via operators or travel companies but can be possible all the same. The best way to go about this is to talk with the staff and owners of the beach shacks who are from the same village and can connect you with a fisherman who may be willing to take you on board his vessel.

The boats head out to sea as early as three in the morning and spend the whole day on the water waiting for their nets to fill up. This means dedicating a whole day to being spent on the boat. These fishermen only take those who are confident swimmers and it helps to lend a hand in their work as well.

Since this is not a tour, safety precautions are basic so try this out at your own risk. But if you do happen to get the chance, borrow a fishing rod and try your luck while at sea.

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Beach Huts in Arambol

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Arambol Sunset

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Faces in Color

Holi - the festival of colors and is undoubtedly the most fun-filled and boisterous of Hindu festival.

It’s an occasion that brings in unadulterated joy and mirth, fun and play, music and dance, and, of course, lots of bright colors!

It’s an annual festival celebrated on the day after the full moon in the Hindu month of Phalguna where originally, Holi was an agricultural festival celebrating the arrival of spring.

photography

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Datta Gawade

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SIX ELEMENTS ONE DESSERT...

MANGO CREAM BRULEE Cream -300ml Sugar – 80gm Mango puree- 90gm Egg yolks – 5 no Eggs- 1 pcs In a small bowl whisk together the egg yolks, eggs and 40g of sugar.

Bring the cream, 40g of sugar and mango puree to a simmer in a pan.

As soon as the cream mixture is simmering remove from the heat and slowly pour in to the egg mixture while whisking continuously.

Pour the mixture in to roughly 50ml dishes.

Place the 50ml dishes in to a baking tray. Pour warm water in to the tray around the dishes so they are half covered.

Place it in to a pre-heated oven at 120 degrees Celsius and bake for 15-20 minutes or until it sets.

SPICY MANGO SLICE Ripe mango fruit – 01 piece Sugar – 100gm Water – 200ml Star anise - 5pcs Black pepper – 5pcs Cardamom – 5 pcs Cloves – 5pcs Bring the sugar, water, star anise, pepper, cardamom and cloves to boil. Then cool it down in the refrigerator.

Slice the mango the way you like and soak in spicy syrup for minimum 12 hours.

it to a boil.

Whisk the mixture then pass through a fine strainer to remove any lumps.

Pour the mixture in to a small container and place it the refrigerator to set.

After the mixture has set place it in a food processor and blend until the mixture is smooth.

MANGO & PASSION FRUIT SORBET Mango puree – 900gm Passion fruit juice – 500ml Sugar- 500gm Water- 750gm Stabilizer- 12gm Mix all the ingredients together in a small pan.

Bring it to a boil, remove it from the heat and allow it to cool at room temperature.

Pour the mixture in to a small container and place in the freezer.

After 30 minutes remove it from the freezer and whisk it, repeat this process until the sorbet is at the desired texture.

PASSION FRIUT SALSA Ripe passion fruit – 02 PCS Dark brown sugar – 10gm 30ml water In a small pan bring the water and sugar to a boil.

Remove the seeds from the passion fruit and add to the sugar syrup, allow it to cool

COCONUT CRUMBLE Butter (soft) – 20gm Sugar – 20gm MANGO CREAM Flour- 20gm Mango juice - 500ml Desiccated coconut- 20 gm.

Sugar – 60gm Combine altogether, spread on tray and bake in Agar Agar (vegetarian gelatin) – 7gm oven at 160 degrees for 10minutes or until golden Mix together all the ingredients in a pan and bring brown.

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Rusly Ahmed A pastry chef in the making...

The artistic presentation of a beautiful dessert is most important than any other part of the meal, people want something that is a feast for their eyes as well as their palate. Rusly just seems to have that quality to put several components and elements which are assembled individually and then brings them together to create a beautiful desert .

Mango With A Twist is a dessert which comprises of six beautiful components, each element is a dessert by itself, however bringing them together is a beautiful marriage of all the elements of mango, passion fruit and coconut.

Rusly started his career in 2006 as a waiter at the Eden Hotel in Sri Lanka, since the room service department was right opposite the pastry kitchen, on his breaks he would watch the chefs baking all sorts of pastries, deserts and breads, this fascinated Rusly who fell in love with the smell and taste, this was a new begining and was determined to become a pastry chef.

Having got the opportunity to move to the pasty kitchen as a Trainee Commis, It was a dream come true and he enjoyed every minute of the time he spent there. As time passed he realized that being a pastry chef was his passion and gaining the knowledge and skills was important.

Luck played a vital role as he got the opportunity as a 3rd Commis at The Westin Mina Seyahi Hotel, Dubai and was proud to be part of the opening team at the Westin, three years down the line Rusly joined Gordon Ramsey at the St. Regis Hotel, Doha and gained further experience for a year, however The Westin dream was what he missed most, the opportunity came up to join The Westin and in a heart beat Rusly moved back and plans to stay as long as it takes.

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Mango with a Twist 110

photography Andrzej Andy Zyla 111

Yellow Fin Tuna Niรงoise with a Japanese touch Serves Two: 180gr loin of yellow fin tuna 80gr purple Peruvian potato 50gr edamame (soybean pods), blanched 30gr green olives 50gr detterino tomato or any sweet tomato Mixed garden leaves (rocket, parsley, mint) 25ml olive oil 30ml wasabi mayonnaise Salt and pepper to taste Half a lemon Preparation: Boil the potatoes and peel them, they will have a beautiful purple color, cut them in halves.

Blanch the edamame pods and keep them open in their shell.

Sear the Tuna for approximately 30sec on each side, you want to and keep it as rare as possible.

Use green olives as black ones are too strong.

Cut the tomato in halves and season the potatoes and tomatoes with salt and pepper, drizzle with olive oil and squeeze some lemon juice.

Arrange all the ingredients on the plate and use the wasabi mayo as a dressing, be careful the wasabi has a strong flavor.

Squeeze some more lemon juice if required, you can also add a soft boiled egg to the salad.

Itadakimas / Bon appetite!!!!

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Yellow Fin Tuna Niรงoise

recipe & photograph Andrzej Andy Zyla 113

recipe & photograph Andrzej Andy Zyla 114

Sea Bass & Heirloom Tomato Ceviche In the past few years ceviche has become popular by both diners and chefs. A fairly simple dish consisting of marinated raw fish with citrus juice either lime or lemon, and is spiced with chili, other ingredients such as sliced red onions, coriander or celery compliments the dish. In South America ceviche is served with either sweet potatoes or plantains or avocado or sweet corn.

The origin of this dish is not clear as it dates back to over 2000 years, it is believed by some that the ceviche was brought to Peru by Moorish woman from Granada who accompanied Spanish Conquistadores, and others say it originates from the Polynesian Islands where ceviche is served with coconut milk.

The ceviche which I love to make is simple to prepare, fish, lime juice, onion, heirloom tomato and salt accompanied with a glass of white wine preferably Albarinho from Portugal. Enjoy!

Serves Two: 200gr skinless fillet of sea bass, thinly sliced not chopped 1 small red onion, thinly sliced 2 limes, juice 200gr heirloom tomato in different colors – green, orange and red Salt to own taste 20ml good olive oil 1small garlic clove, grated Preparations: Mix the lime juice, olive oil, and garlic together and set aside. Cut tomatoes in to chunks. Add the finely sliced onions to the juice, then add the sliced Sea bass for not longer than 90 seconds otherwise fish will become soft and not nice to eat. Season the tomatoes with salt.

Plate the marinated sea bass and tomatoes the way you like it, take the remaining juice and drizzle on top.

If you like to spice it up then add half a red chili chopped to the sauce, fresh coriander makes the dish ever refreshing.

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Dining at The Leela Goa is an epicurean’s delight, the property is truly a global dining destination.

Executive Chef Kayomarz Bharucha and his team have personally reviewed and selected the best ingredients to cultivate menus and dishes that suit a wide spectrum of guest tastes.

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The Restaurant at The Leela Goa overlooks the swimming pool, the golf course and the azure expanse of the Arabian sea, this contemporary, multi-cuisine restaurant with interactive live kitchens serves an array of Indian, Western and Asian cuisine, along with separate sections for salads, cold cuts and desserts.

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Leela’s signature fine dining restaurant, Jamavar, offers authentic North and South Indian cuisine that reflect the distinctive cooking styles and dining rituals of India’s ancient nobility. Traditional Indian spices are intrinsic to the flavours of the specialities served.

The dĂŠcor is modern with traditional Indian elements such as silken sheers, decorative jamavars, a distinct paisley pattern in gold and silver leaf work and flower-laden vases with floating candles. The soft lighting and mellow music provide an intimate and relaxing setting for a true royal Indian dining experience.

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Riverside is The Leela Goa’s Italian restaurant. Set up on an open terrace with panoramic views of the river Sal. Contemporary Italian cuisine, fresh local seafood and a fine selection of wines and cocktails to appease the taste buds.

It’s the perfect venue to enjoy moonlit moments with a loved one by the rippling sound of the river, not to forget, with unobtrusive yet uncompromised levels of service.

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Susegado The freshest catch from the sea, wellgrilled meats, special frozen cocktails; all this and more, served in a serene setting on the sands of the Arabian Sea – is what best describes Susegado, The Leela Goa’s elegant seafood grill restaurant by the beach. Live music and the briny breeze combine to make this place truly live up to its name, which means ‘relax and live a little’, making it a seafood enthusiast’s delight.

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DUTY FREE PRODUCTS & BONDED STORES 5, Vyzantiou, Spyrides Tower, 2064 Nicosia, Cyprus Tel: +357 22210828 I +44 745 228 68 02 www.brandhouse.uk.com 125

I was told to follow the smell of freshly baked bread and croissants in order to find my way to Delicieux. With the original Broadway Book Store in Panaji as my landmark, I drew in a deep breath in the hopes that it would lead me to a good sandwich.

No luck with the wafting bread smells but the big swirly sign on the store front next to Rock n Raga told me I was in the right place.

Just the wrong day. Sunday, shutters down!

Back again on a Friday, I got both, the buttery fragrance of baked croissants and an open patisserie.

Keeping the menu varied but with just the right number of dishes, owner Lucie Masson, has opted to make her eatery more along the lines of a traditional patisserie in her home country of France.

Fresh breads, croissants, cupcakes, a whole range of pastries and ice-creams, coffees, teas, milkshakes along with a delicious spread of sandwiches, paninis, toasties and other savoury items are among the pick.

Opting for the days specials, we tried a Spicy Cajun Chicken Panini. Made right across from us, on the other side of the counter, we could see for ourselves the use of good, fresh ingredients.

Served with tangy wafers and a coleslaw salad, the Panini is just the right size for a filling lunch bite without feeling too heavy on the stomach.

While the stuffed croissants like the cheese and tomato and salmon and curd ones would have been worth a taste, I opted instead to try something simpler. The typical French breakfast is made up of a croissant and a cup of coffee. I chose the pain au chocolat (chocolate bead and not chocolate croissant as some would say) with a simple black coffee to compliment it.

Prettily made, the pain au chocolat had a generous filling of chocolate but I found the bread to be a little chewy, rather than light and fluffy.

Delicieux’s sweet delights are my next aim, the beautifully

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decorated cupcakes, gateaux and pastries are definitely worth risking a few cavities for, especially the orange and truffine cake, salted caramel and the chocolate ganache cupcakes which are so beautifully decorated, I feel almost guilty taking a bite.

After everything else that was tried out, when the staff mentions that they also offered an interesting selection of ice creams, I was almost tempted to try, but my tummy relented.

Still, I’ve already decided that on my next trip here, I’m going to get a serving of their Feni Ice Cream.

While writing about Delicieux, I was torn between first mentioning the food and starting off with the décor.

Now that the food has been discussed, I can move on to the look of this patisserie.

Pretty, that’s the best word to describe the chic French style of Delicieux. Vintage styled food centric posters deck the walls and cushy seating in pastel shades offer that typical feel of a quintessential feminine yet stylish French patisserie.

Even the bar stools along the main counter are comfortable and offer a close view of the preparation space (great if you’re the type who enjoys watching their food being plated).

The place also has an upstairs area that can seat up to 20 people easily and doubles up as a great place to host tea parties or birthday treats.

Delicieux is sweet on the eyes as well on the lips, but what about the pocket?

Keeping in mind the quality fresh ingredients used in the dishes, most of the items are priced a little on the higher side but still very much worth it.

Delicieux is located next to Rock & Raga, Rizvi Chambers Caculo Island, St Inez Panjim.

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Goan Goes Fusion

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Looking for a place to dine on Goan food with a global twist? Fancy a pork vindahloo sizzler? Or, do you simply want to relax and unwind with a tasty prawn balchao pizza?

Kudo’s in Porvorim the place to visit then. Hard to miss with its huge restaurant front, and eye catching backlit sign board, Kudo’s in Porvorim offers a unique dining experience that revolves around quality wholesome food.

Owners Shawn DeSouza and his brother Savio, have made the best use of a small space without packing it up chock-a-block with tables.

Decorated in warm earthy tones, with rugged stone tiles, a tinkling fountain, unique chandelier and bohemian knickknacks, this two storied dining space offers a sense of intimacy without coming across as too overbearing.

Most patrons who dine here, opt for top floor seating… but on the weekends, an assured table there might require prior reservation.

When it comes to food, Kudo’s offers a variety in the means of flavours.

While Goan and Italian dominate the menu, one can easily find trace inspirations from what we gather is Shawn’s extensive research in the cuisine department.

Sizzlers and pizzas are the biggest sellers at Kudo’s. Whether it’s the WTF (Wrap That Frank) sizzler, made up of a Frankfurter, cheese, mushrooms, vegetable and hash potatoes or a crispy Beef Balsamic Pizza.

While the non-veg dishes are plentiful and come well recommended, we decided instead to try a vegetarian fare.

Starting off with bruschetta, we enjoyed the tastefully drizzled olive oil against the right amount of basil. But the glory of our dinner, was the Mushroom in Cream sauce Sizzler.

Heralding its arrival with the typical crackle and pop of a sizzler dish, it was a generous serving of sliced and diced mushrooms cooked in a creamy, buttery white sauce. Not too rich on the palate, the mushrooms were served alongside rice, sautéed vegetables and mashed potatoes.

The dish was so memorable, that we ended up coming again to Kudos later in the week for a second helping.

The first time around, the mashed potatoes were served at room temperature, but on our second visit they corrected our order with hot mash that complimented the mushrooms perfectly.

Around the time for dessert we decided to try out one of the dessert martinis. The Expresso martini offers the rich flavour of coffee combined with a creamy sweetness that glides down the throat leaving a beautiful after taste.

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More than MOCHA One among many franchisees of the Mocha brand strewn across the country, the Mocha restaurant in Calangute is easy to overlook if you think of it as simply a coffee shop.

A full-fledged restaurant serving everything from all-day breakfast to dinner and dessert; not to mention various spirits -- Mocha is so much more than a cuppa.

The restaurant is divided into three distinct sections, the indoor AC seating area, the outdoor picnic benches and tables along with a bar and stools and on the terrace, another relaxed seating area made up of low tables and divans.

Most guests tend to opt for the AC area during the hot days but prefer the cool breezy outdoor seating in the evenings.

With energetic music playing in the background and screens showing live football and cricket matches Mocha’s has a very lively ambience.

In need of something cool, we started off with a Bahut Berry yogurt smoothie blended with an assortment of berries. With the right amount of ice, this makes for a delicious filler.

Looking for a lighter summer drink? How about the orange celery juice or a country lemonade, both served in mason jars of varying sizes.

The wood fired pizzas and sizzlers are easy items off the menu to like. However we tried out the Grilled Chicken with Mushroom Sauce to test the chef’s technique. Served with a portion of delicious parsley rice and a sautéed vegetables, the chicken was tenderly cooked and the sauce with its strong mushroom flavour complimented the meat and rice well.

The tender, juicy tandoori and barbecue dishes are a clear sign that the kitchen knows how to cook meats well.

We also tried a Chicken Manchow Soup, not something we would recommend at Mochas. It tastes mediocre and isn’t worth the price.

Looking to satiate that chocolate craving? Mocha’s Lava Lava, a hot gooey cake baked in a cup and served along with a scoop of ice cream is rich and a great dessert to share between two.

While its mainstream popularity may deter people from giving the Calangute branch a chance, we’d recommend a visit if you’re looking for good food, extremely friendly service and a happy vibe.

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W O‘GOA

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dining at Park Hyatt Goa Resort & Spa

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Casual home-style Italian trattoria Da Luigi is a chic and relaxed neighborhood style Italian trattoria at the Park Hyatt Goa Resort and Spa that offer guests a quintessential Italian trattoria dining experience.

The menu features a large selection of authentic pizzas and homemade pastas. Fresh summer salads and an array of traditional trattoria dishes are also available for lunch and dinner. Some of the signature dishes include the Da Luigi Salad, Risotto with Porcini Mushrooms and Pecorino Cheese, Pizza Della Casa (tomato, mozzarella, goat’s cheese, roasted garlic, sun-dried tomatoes and basil pesto), Grilled Tiger Prawns with Fennel Seeds and Garlic, served with Eggplant Caponata and Olive Mash, and the Confit of Duck with Aromatic Vegetables and Rosemary Polenta.

The restaurant has indoor seating with quaint French doors and offers guest a flamboyant view of pizza tossing by the pizzaiolo, as well as an outdoor courtyard seating offering a stunning view over the pool and the lush green gardens.

Da Luigi is the only Italian restaurant in Goa to be conferred with the Ospitalità Italiana seal of quality.

W O‘GOA

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Casa Sarita is the signature Goan restaurant at Park Hyatt Goa Resort and Spa. This fine dining restaurant offers guests a unique medley of authentic flavours, and an experience that journeys through Goa’s historic culinary landscape.

Named after a pioneer of Goan cuisine, Casa Sarita translates as “House of Sarita”. The interiors are inspired by a colonial house, crafted with black-and-white mosaic flooring, and complemented by opulent chandeliers and ornate windows with mother-of-pearl shells.

The restaurant is reminiscent of a bygone era, offering guests an experience that reflects the delicate blend of Indian and Portuguese culture and influence that is Goa. An interactive show kitchen decorated with an array of home-made pickles and spices brings the excitement of cooking from behind the scenes to your table, while traditional Goan music, subtle candlelight and warm welcoming hospitality complete the memorable meal.

Casa Sarita showcases the nostalgia of a mother’s delicious home-cooked meal, some of the restaurant’s signature dishes include the signature Casa Sarita Prawn Curry, Goan Fish Curry, Chicken, Mixed Seafood Layered with Potatoes and Chorizo & Parsley, end your meal with the traditional desserts Bebinca or Alle Belle or Mangané.

W O‘GOA

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photography

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Datta Gawade

“There is a sunrise and a sunset every single day, and they’re absolutely free. Don’t miss so many of them.”

- Jo Walton

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RESTAURANTS Zen Family Resto Bar Goan, Chinese, North Indian 251/1A3, La Seine Paulo Enclave, Baixo De Igreja, Agassaim

Bean Me Up Mediterranean, American, Mexican/Tex-Mex Anjuna - Vagator, Anjuna

Goa Darbar North Indian, Mughlai, Chinese Highway of Panajim, Agassaim

Basilico Italian D’mello Vaddo, Anjuna

Goan Spice North Indian Padribhat, Agassaim

Thalassa Greek Taverna Mediterranean, Greek Small Vagator Beach, Ozran, Anjuna

Andron Goan Nachinola Villa, Mapusa-Aldona Road, Aldona O’ Coqueiro Goan, Portuguese, Seafood, North Indian National Highway 17, Alto Porvorim Navtara South Indian, North Indian, Chinese Chogm Road, Alto Porvorim

Living Room Bar Lounge & Grill North Indian, Arabian/Lebanese, European/Continental Living Room by Seasons Hotel, Vagator Beach Road, Anjuna Cafe Lambretta Italian 1779, Anjuna Mapusa Road, Anjuna My Place Italian Anjuna - Vagator Road, Anjuna

A’tona Goan, Barbeque/Tandoori/Grill, Portuguese 167 B, Betim, Alto Porvorim

Alcove Restaurant & Bar Goan, European/Continental, Portuguese, Chinese, Thai Alcove Beach Resort, Anjuna

Casabela Goan, North Indian, Chinese, European, Continental, Italian, Mughlai Casabela Boutique Hotel, Alto Porvorim

Michele’s Garden Cafe French Pequem Peddem, Anjuna

Angels Restaurant Chinese, North Indian, South Indian, European, Continental Angels Resorts, Alto Porvorim Casino Motels Bar & Restaurant North Indian, Chinese, Goan, Seafood Chogm Road, Alto Porvorim Hotpot Goan, North Indian, Mughlai, Seafood Hotel Orion, Alto Porvorim www.wogoa.in

German Bakery European/Continental, Indian, Seafood, Italian, Thai East of the Market Road, Anjuna Domino’s Pizza Pizza, Desserts Mazal Vaddo, Anjuna

Fellini Italian Arambol Beach, Pernem, Arambol 21 Coconuts Inn Chinese, European/Continental, Goan, Israeli, Italian, Seafood Khalcha Vadda, Arambol Beach, Arambol Blue Sea Horse Seafood, Barbeque/Tandoori/Grill, Goan, Portuguese, Chinese, Italian, European, Continental, American 516, Kalchawada, Arambol Dylans Coffee Coffee 567, Socoillo Vaddo, Arambol Lila Cafe European/Continental Arpora-Baga, Arpora Jalsa Gujarati, Rajasthani Resort Rio, Arpora Kapriz Fusion, Seafood Royal Goan Beach Club at Monteiro, Arpora Le Poisson Rouge French, Seafood Baga Bridge, Arpora Mamma Mia Italian Resort Rio, Tambudki, Arpora CoBa Seafood, North Indian DoubleTree by Hilton Hotel, Arpora

Little Italy Italian, European/Continental Arambol Beach, Arambol

Flames North Indian, Chinese, Thai, European, Continental DoubleTree by Hilton, Ximer, Arpora

German Bakery Desserts, North Indian, Mughlai, Thai, European, Continental Arambol Beach, Arambol

Ciao Bella Italian 569, Assagao Baden Road, Assagao 151

RESTAURANTS Villa Blanche Bistro European/Continental, Desserts 283, Badem Church Road, Socol Vaddo, Bardez, Assagao

Golden Net Goan, Mughlai, Chinese, European, Continental Keys Resort - Ronil, Baga

Peppers Goan, North Indian, Chinese, Thai The Royale Assagao Resort, Assagao

Goodluck Chinese, Goan, Seafood, North Indian, European, Continental Beach Road, Baga

Rara Avis ‘Konkan’ French Calangute Baga Road, Baga Bridge, Baga Jamie’s Baga Barbeque/Tandoori/Grill, European/Continental, World Cuisine 7/188, Sauntawaddo, Baga Malts N Wines Italian, Thai, Mexican/Tex-Mex, French, North Indian, Goan Near Baga Bridge, Baga Aquamarine Bistro & Bar European/Continental, Goan, North Indian, Seafood, Multi cuisine Baia Do Sol Hotel, Baga Lands End, Baga

The Dining Room North Indian, Chinese, Italian, Thai, European, Continental Grand Hyatt, Bambolim Chulha North Indian, Barbeque/Tandoori/ Grill, Goan Grand Hyatt, Bambolim The Verandah Seafood, European/Continental Grand Hyatt, Bambolim Coco Inn Goan, Chinese, North Indian, European, Continental Bambolim Beach , Bambolim

Souza Lobo Goan, North Indian, European,Continental,Chinese Calangute Beach, Calangute Chef Soumyen’s Kitchen European/Continental, Seafood Fort Aguada Road, Gaurravaddo, Calangute Travel Bar And Restaurant Mediterranean Candolim Calangute Border, Calangute The Pulse Chinese, Japanese, Korean, Thai Paradise Village Beach Resort, Tivai Vado, Calangute Love The Restaurant World Cuisine, Goan, North Indian, European, Continental The Park Hotel, Holiday Street Lane, Calangute

Kudos Baga Goan, Italian, European Villa Bomfim, Baga Road, Bardez

Tamarin Mediterranean, Kashmiri Gaura Vaddo, Fort Aguada Road, Calangute

Brittos Goan, Seafood Saunta Vaddo, Baga

Appaji’s Goan, Seafood, Chinese, Mughlai, North Indian, European,Continental Lake View Resort, Mayem Lake, Bicholim

J&A’s Little Italy Italian Villa Rodrigues, Baga River Road, Calangute-Baga Rd

Zanzibar North Indian, Goan, Chinese, European, Continental Down Tito’s Lane, Saunta Vaddo, Baga

A Reverie World Cuisine, European/ Continental, Fusion Holiday Street, Gaura Waddo, Calangute

Domino’s Pizza Pizza, Desserts 244/5, Saunta Vaddo, Tito’s Lane, Baga

Fiesta European/Continental, Mediterranean 7/35, Saunta Vaddo, Calangute

Baskin Robbins Ice Cream 1, Roger Villa, Baga Beach Road, Baga

Flying Dolphin Goan, North Indian Holiday Street, Calangute

La Shack European/Continental, North Indian, Chinese, Seafood, Goan La Calypso Hotel, Calangute-Baga Road

Fat Fish Goan, European, Seafood Agar Waddo, Arpora Road, Calangute

Bomra’s Burmese 247, Souza Vaddo, Fort Aguada Road, Candolim

Indulge Goan, North Indian La Baga Beach Resort, Baga 152

East Meets West Goan, Chinese, European Baga Bridge Road, Sauntavaddo, Calangute-Baga Rd Scirocco Bar - The Pizzeria Italian Hacienda Resort, Calangute-Baga

www.wogoa.in

RESTAURANTS Beach House Goan, Portuguese, Seafood Vivanta by Taj - Holiday Village, Dando, Candolim Il Camino Italian Vivanta by Taj - Fort Aguada Hotel, Sinquerim, Candolim Calamari Beach Shack Barbeque/Tandoori/Grill, Seafood, Dando Beach, Candolim Cafe Chocolatti Desserts, Fast Food, Snacks 409/A, Fort Aguada Road, Candolim House Of Lloyds Barbeque/Tandoori/Grill, European/Continental, Goan Saipem, Candolim, Goa Caravela Mediterranean, North Indian, European, Goan, Seafood, Italian Vivanta by Taj - Holiday Village, Dando, Candolim Banyan Tree Thai, Seafood Vivanta by Taj - Holiday Village, Dando, Candolim Morisco Seafood, Barbeque/Tandoori/Grill, Goan, European, Continental Vivanta by Taj - Fort Aguada Hotel, Sinquerim, Candolim Republic Of Noodles Pan Asian, Burmese, Indonesian, Thai, Vietnamese Lemon Tree Amarante Beach Resort, Vadi, Candolim Barbeque Barbeque/Tandoori/Grill, Seafood Cidade De Goa, Dona Paula Alfama European/Continental, Cidade De Goa, Dona Paula www.wogoa.in

Bay 15 - Harbour Grill Seafood, Barbeque/Tandoori/Grill, Goan Odxel Beach Club & Events, Odxel Beach, Dona Paula Cafe Azul Mediterranean, Italian, North Indian, Goan Cidade De Goa, Dona Paula

Goan Village Sao Domingos, Cavelossim Casa Lisboa Located in Haathi Mahal, Cavelossim Mike’s Place Opp Dona Sylvia Beach Resort,Mobor, Cavelossim

Laranja Goan, North Indian, Mediterranean Cidade De Goa, Dona Paula

Mama Mia Located in Dona Sylvia Beach Resort, Cavelossim Beach

Sea View Bar & Restaurant Goan, North Indian, Seafood Caranzalem

Joe’s River Cove Ferry Road, Cavelossim

Alua Goa Restaurant & Bar Multi-Cuisine, Goan Bella Vista Waddo, Dona Paula Goan Delicacy Goan, Seafood, North Indian, Chinese, Barque, Tandoori, Grill Hawaii Beach, Dona Paula Chance’s Cafe Chinese, European/Continental, North Indian, Italian, Thai Vainguinin Valley Resort, Machado’s Cove, Dona Paula

Susegado Restaurant Cavelossim Fish Grill Restaurant Cavelossim Kababs N Currys Restaurant Cavelossim Jamavar Restaurant Cavelossim River Side Restaurant Cavelossim

Brendon Bar & Restaurant Palolem, Canacona, Palolem Beach

Laguna Located in Majorda Beach Resort, Majorda Beach

D’Costa Bar & Restaurant Palolem Beach, Palolem

Fusion Restaurant Majorda Beach Road, 263, Pacheco Vaddo, Majorda

Steak House Ourem, Palolem Papillon Palolem, Canacona, Palolem Beach Big Fish Restaurant & Bar Canacona, Palolem Beach Casa Fiesta Palolem Beach Road, Palolem Beach Seagull Cavelossim Beach

Garden Cafe Located in Majorda Beach Resort, Majorda Beach King Crab Cuisine Restaurant & PUB Shangrila Hotel, Majorda Beach Road, Majorda Palm Restaurant Majorda Sea Hawk Majorda 153

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BARS & CLUBS Blue Monkey Food: Mexican Tex-Mex, North Indian 406, PDA Colony, National Highway 17, Alto Porvorim Curlies Anjuna Beach, Monteiro Waddo, Anjuna The UV Bar Food: Goan St. Anthony Praise, Anjuna Mad Hatter Food: Goan, Italian, Chinese, European, Continental The Tamarind Hotel, 1286, Kumar Vaddo, Anjuna Xtreme Sports Bar Food: North Indian, Goan 790, Flea Market Road, Goemcar Vaddo, Anjuna Beach, Anjuna

Hype Food: Goan, European & Continental Tito’s Lane, Baga Kamaki Food: Goan, Chinese Tito’s Lane, Baga Leopold Lounge Bar Food: Chinese, Indian, Seafood, European, Continental Marlin Guest House, Tito’s Lane, Saunta Vaddo, Baga On The Rocks Bar Food: Chinese, Italian, Goan, North Indian, Thai Tito’s Road, Baga Beach, Baga Tavern Bar Lazy Lagoon Portico Suites Hotel, Ground Floor, Baga

Club Cubana Arpora Hill, Arpora

St Anthony Shack Food: Goan Baga Beach, Baga

The Sundowner Pride Sun Village Restort And Spa, Ground Floor, Arpora

Capiz Bar Grand Hyatt, Ground Floor, P.O Goa University, Bambolim

Aagor Poolside Bar Resort Rio, Tambudki, Arpora, Goa

The Bay View Lounge European & Continental Hotel Grand Hyatt, Bambolim

The Sunrise Bar Hotel Sun Village, Ground Floor, Arpora, Goa Deck Bar Nagoa Grande Resort & Spa, 18/1, Ground Floor, Nagoa, Arpora Cape Town Cafe Food: Goan, European/ Continental, North Indian Titos Lane, Saunta Vaddo, Baga Cavala Food: Goan, Seafood, Cavala Beach Resort, Saunta Vaddo, Baga Tito’s Tito’s Lane, Saunta Vaddo, Baga www.wogoa.in

Pool Bar And Grill Grand Hyatt, Ground Floor, P.O Goa University, Bambolim Peace Food: Seafood, Mughlai, European/Continental The Park Calangute, 1st Floor, Holiday Street Lane, Calangute Karoke Club Food: North Indian, Mughlai, Chinese Calangute Beach Road, Calangute After Seven Food: French, European 1/274 B, Chapel Lane, Gaura Vaddo, Calangute

Sea Gull Hotel Seagull, 1/239-D, Holiday Street, Gaura Vaddo, Calangute Sunken Bar Hotel Calangute Towers, Dr. Jack Sequira Junction, Calangute North 16 Food: North Indian, Seafood, Goan, European, Continental North 16 Hotel, 370/14, Porba Vaddo, Calangute Taverna Bar food Casa Severina, Gauravaddo, Senhor Francisco Road, Calangute Sapphire Sinq Beach Resort, Tivai Vaddo, Calangute Alexus Hotel Linda Goa, Baga Road, Cobra Waddo, Calangute Club Lanos Cobravaddo, Calangute SinQ Food: Goan, European & Continental Sinquerim, Candolim LPK Waterfront Food: Goan LPK WaterFront, Nerul, Candolim Butter Lounge Food: Goan Candolim-Aguada Road, Candolim The Stone House Food: Chinese, European Souza Vaddo, Fort Aguada Road, Candolim Drift Vivanta by Taj - Holiday Village, Dando, Candolim Pool Bar Vivanta by Taj - Holiday Village, Dando, Candolim 155

BARS & CLUBS F-Beach Club Food: Pan Asian, Japanese Murrod Vaddo, Candolim Nostradamus Food: North Indian Fortune Select Regina Hotel, 376, 1st Floor, Off Fort Aguada Road, Candolim SFX Food: Barbeque/Tandoori/Grill, Vivanta by Taj - Fort Aguada Hotel, Ground Floor, Sinquerim, Candolim Maritime Lounge Bar Godwin Hotel, Lobby Level, Calangute Road, Candolim Taverna Cidade De Goa, Lobby Level, Vainguinim Beach, Dona Paula Caitan ‘n’ Joe Sandalwood Hotel & Retreat, Vainguinim Valley, Dona Paula Salud Latino Bar Sandalwood Hotel & Retreat, Vainguinim Valley, Dona Paula Nebula Lounge Bar & Restaurant Food: Goan, Chinese, European, La Mansion Hotel, 147, 3rd Floor, Guirim, Mapusa-Panjim Road, Mapusa Tease Vivanta by Taj Hotel, Lobby Level, Off D.B. Bandodkar Road, Panaji Down The Road Food: Chinese Furtado House, Ground Floor 99, Rua De Ourem, Panaji AZ.U.R Food: Continental, Italian Goa Marriott Resort & Spa, D B Marg, Panaji Cafe Mojo Pub And Bistro Food: Goan Salida Del Sol Hotel, Ground Floor, Menezes Braganza Road, Panaji 156

Mekong Food: Thai, Chinese, Malaysian Bella Goa Annexe, D B Marg, Miramar, Panaji Lobby Lounge Goa Marriott Resort & Spa, Miramar Beach, Panaji High Tide Bar Food: Seafood Hotel Mandovi, 1st Floor, Dayanand Bandodkar Marg, Panaji Pool Bar Food: European & Continental Goa Marriott Resort & Spa, Dayanand Bandodkar Marg, Panaji Whiskys Deltin Royale, Noah’s Ark, RND Jetty, DB Bandodkar Marg, Panaji Soma Beach Club Food: Multi-Cuisine, Fusion Aswem Beach, Pernem Sunset Ashram Food: Seafood, European & Continental, Mediterranean Ashwem Vaddo, Ashwem Mandrem Road, Pernem Bahama Mama European & Continental, North Indian, Mughlai, Chinese 35/1, Khalcha Wada, Arambol Beach, Pernem Cantare European &Continental Cruzwado, Saligao Zonked Bar Food: Goan Vaddy, Siolim 9Bar Food: Italian, North Indian Ozran Beach, Vagator Seagulls Food: North Indian, Italian, Sizzlers, European, Continental La Gulls Court Hotel Ground Floor, Vagator Beach Road, Vagator

SOUTH GOA Adega Camoens Food: Seafood, North Indian Taj Exotica Hotel, Ground Floor, Calwaddo, Benaulim Fiplee’s Food: Goan, Seafood Colva Road, Navelim, Benaulim Sea Shell Lotus Beach Resort, Vas Vaddo Beach Road , Benaulim Lounge Bar Food: Chinese, European Bogamallo Beach Resort, Lobby Level, Post Office Bogamalo, Bogmalo The Sunset Bar Food: Chinese, European Bogmallo Beach Resort, Ground Floor, Bogmalo Gazebo Food: American, Barbeque/ Tandoori/Grill, North Indian The Lalit Golf & Spa Resort, Raj Baga, Canacona Veri Feni The Lalit Golf & Spa Resort, Lobby Level, Raj Baga, Canacona Praia de Luz Park Hyatt Resort And Spa, 1st Floor, Arossim Beach, Cansaulim Aquamarine Bar Park Hyatt Resort and Spa, Arossim Beach, Cansaulim Pool Bar Heritage Village Club, Ground Floor, Arossim Beach Road, Cansaulim Casa Rosa Heritage Village Club, Arossim Beach, Cansaulim Poolside Bar Park Hyatt Resort and Spa, Ground Floor, Cansaulim www.wogoa.in

BARS & CLUBS Swim Up Food: Goan Heritage Village Club, Arossim Beach, Arossim, Cansaulim Wine Room Food: Goan, Seafood, Barbeque/ Tandoori/Grill Park Hyatt Resort and Spa, Ground Floor, Arossim Beach, Cansaulim Tito’s Club Radisson Blu Resort, Ground Floor, Cavelossim Beach, Cavelossim Jazz Inn Food: Goan, Seafood, European 356, Block B, Mobor, Cavelossim Sun Downer Lounge Cavelossim Yali Lounge Cavelossim Attwood’s Bar Cavelossim The Down Under Bar Food: Seafood, Mughlai Colva Beach, Colva, Goa Club Margarita 4-7, Ground Floor, Goldfield Apartment, Colva Edge Bar Alila Diwa Hotel, 48/10, Adao Waddo, Majorda Casino Treasure’s Food: Goan Majorda Beach Resort, Majorda The Tea Lounge & Bar Majorda Beach Resort, Majorda Peter’s Pub Food: Chinese, European, Continental, Seafood Utorda Beach, Majorda Zodiac Food: Chinese, Goan, European, Nanutel Hotel, Padre Miranda Road, Margao www.wogoa.in

Carbon & Steel Goa Woodlands Hotel, Miguel Loyola Furtado Road, Margao

Atrium Bar Ramada Caravela Beach Resort, Varca Beach, Varca

Amalia Food: Goan, European Dona Sylvia Beach Resort, Lobby Level, Cavelossim, Mobor

Tangerine Food: Thai The Zuri White Sands Resort & Casino, Lobby Level, Pedda, Varca

Tia Maria Food: Chinese, European & Continental Dona Sylvia Beach Resort, Ground Floor, Mobor

Sunset Bar Ramada Caravela Beach Resort, Avenida Dom Road, Varca

Neptune Point Food: Goan, European & Continental, Chinese, Seafood, North Indian Colomb Beach, Palolem That Bar Food: Italian, Chinese, Thai, European, Continental Main Street Road, Palolem Cocktails & Dreams Food: Seafood, Goan, North Indian, Chinese, European, Continental Palolem Beach, Palolem Dylan’s Bar Palolem Beach, Palolem Found Things Palolem Beach, Palolem Aquarium Bar Food: Seafood, Goan, European/ ContinentalMayfair Hideaway Spa Resort, Ground Floor, Salcette Anil Bar Zuarinagar Zorin, Sancoale

Saturdays Food: Chinese, North Indian Ramada Caravela Beach Resort, Avenida Dom Road, Varca Island Bar Ramada Caravela Beach Resort, Avenida Dom Road, Varca Sol Bar Emerald Palms Resort, Uttor Doxi, Varca Neil’s Cabana Varca Palms Beach , Varca Fins Located in The Zuri White Sands, Varca Rambooze Located in The Zuri White Sands, Varca Tangerine Located in The Zuri White Sands, Varca Sunset Pool Bar Varca Beach Resort, Varca

Sunken Bar Kenilworth Resort & Spa, Utorda

Forrest Heritage Village Club , Arrosim Beach

Lobby Bar Kenilworth Resort & Spa, Ground Floor, Utorda

Swim-Up Bar Heritage Village Club , Arrosim Beach

Blue Lagoon Food: Italian, Seafood The Zuri White Sands Resort & Casino, Pedda, Varca

Swim-Up Bar Heritage Village Club , Arrosim Beach

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Asmita Studio Goa, India.

Public Profile www.dattaram-gawade.artistwebsites.com 158

Contact: +91 90494 41177/dattagawade@gmail.com www.asmitastudio.com

Art Inception

Contact us for.. ► Commercial Photography, ► Model portfolios, ► Portraits, ► Interior Photography, ► Product Photography, ► Industrial Photography, ► Jewelry shoots, ► Fashion Photography, ► Advertising and Editorial Photography, ► Automobile Photography, ► Travel Photography, ► Glamor Photography, ► Fine Art Photography.