The Goa State Horticultural Corporation Ltd. (GSHCL) has announced the launch of its Coconut Plucking Service, providing convenient and affordable options for residents and farmers across the state. The service aims to promote safety and ease of harvesting, with trained coconut pluckers—locally known as padelis—available for hire.
Under this initiative, GSHCL has introduced flexible pricing structures to cater to different needs. For those with smaller numbers of palms, the rate is set at ₹100 per tree for 1 to 8 palms. For medium-scale requirements, a half-day service covering up to 18 palms is available at ₹1,100. A full-day service, covering up to 35 palms, is offered at ₹2,100, with an additional token of 10 coconuts for the plucker as part of traditional practice.
This service not only supports local farmers but also ensures that coconut harvesting is done safely and professionally. By offering an organized system for plucking, the corporation aims to make agricultural operations more efficient and accessible.
The initiative reflects GSHCL’s ongoing efforts to strengthen Goa’s horticultural ecosystem and provide meaningful services to the state’s agricultural community.
From the lush, sunlit hills of Siolim, Goa, to the bustling kitchens of international cruise lines and five-star hotels, Chef Valerian, fondly known as Vali, has crafted an 18-year culinary journey rooted in tradition and driven by innovation.
Vali’s journey began in his childhood kitchen, where his mother and grandmother stirred up magic during family feasts and village celebrations. It wasn’t just the aromas or the spices—it was the love behind every dish that left a mark. Watching them cook kindled a fascination in young Valerian. While other kids played outside, he was inside experimenting with flavors, unknowingly laying the foundation for his culinary path.
🎓 The Culinary Climb
His professional journey started at Alcon Culinary School (then Victor Exotica, now Radisson Candolim), where he mastered the fundamentals. He worked as a commis chef, participated in hotel pre-openings, collaborated with celebrity chef Shailendra Kekde, and even managed seven cloud kitchen outlets during the COVID era, showcasing multiple cuisines from a single source.
Later, his culinary curiosity led him to the Royal Caribbean Cruises, where he further honed his skills in global and indigenous cuisines. From traditional Goan food to modern fusion, every experience added a new dimension to his cooking.
🍛 The Flavors of Goa – His Signature
Chef Valerian proudly champions Goan cuisine, presenting it with a twist while respecting its roots.
Must-try dishes include:
Goan Fish Curry – A coastal staple made with coconut, raw mango, and region-specific chilies.
Mackerel Uddamethi – A bold Hindu Goan curry with roasted methi, coconut, and local spices.
Chicken Xacuti – A spiced delight with poppy seeds and Kashmiri chilies.
Crab Xec Xec – A rich, aromatic dish of crab and roasted spice paste.
Pork Vindaloo – A Portuguese-influenced tangy pork dish, with variations across Goa.
Each dish speaks of Goa’s diverse cultural heritage—Hindu, Christian, Portuguese, and coastal influences blended into a single cuisine.
🔥 Innovation on the Plate
Vali doesn’t just recreate—he reimagines Goan cuisine. By using modern techniques like sous vide, smoking, and even molecular gastronomy, he elevates local dishes to fine-dining experiences. He’s blended Goan ingredients with Korean chili flakes, Japanese miso, and Mediterranean herbs to craft inventive fusion plates.
But no matter how far he goes creatively, he always ensures that heritage remains at the heart.
💡 Learning from the Kitchen
One memorable lesson came when experimenting with Balchão. A sweeter tomato purée accidentally altered the dish. But instead of tossing it, Vali added vinegar and spices—resulting in a pleasantly surprising twist that customers ended up loving. For him, mistakes are just hidden opportunities in the kitchen.
👨🍳 Inspirations Behind the Apron
Vali credits his mother and grandmother as his first culinary inspirations. He also follows Goan chef Avinash Martins, and looks up to Sanjeev Kapoor, Vikas Khanna, Ranveer Brar, and global icons like Gordon Ramsay and Marco Pierre White. Food bloggers and Goan writers also shape his evolving palate.
📲 Social Media & Community
Chef Valerian uses platforms like Instagram and YouTube to:
Share Goan recipes and kitchen stories
Engage with a growing foodie community
Collaborate with chefs, bloggers, and influencers
Post behind-the-scenes content and food photography
His page is a visual feast that celebrates food, tradition, and creativity.
🚀 What’s Cooking Next?
Vali has big plans:
Launching a dedicated Goan food blog
Exploring fusion collaborations with chefs from different cuisines
Expanding his social media presence to connect with global food lovers
🗣️ Words to Young Chefs
For aspiring chefs, Vali’s advice is clear:
Experiment fearlessly
Respect tradition
Taste, adjust, repeat
Stay curious
And above all, have fun in the kitchen
🌶️ Kitchen Essentials
Vali’s Goan kitchen is never without:
Coconut – The soul of coastal cooking
Spices – To build flavor depth
Fresh chilies – For that bold punch
Fresh coriander – His go-to herb
From village feasts to global kitchens, Chef Valerian continues to share his love for Goa through every plated story. His mission is simple: “Let’s get cooking and savor the flavors of Goa together!”
