Written by Intern Queeny George M.H , Team Allycaral
In a shocking and heartbreaking incident, Shankar, a 40-year-old professional, died of a sudden cardiac arrest just minutes after texting his manager to request sick leave.
At 8:37 am, Shankar sent a message to his manager, KV Iyyer: “Sir, due to heavy back pain, I am unable to come today. So please grant me leave.”
His manager responded casually, treating it as a routine request: “Okay, you take a rest.”
Barely ten minutes later, at 8:47 am, Shankar collapsed at his home and passed away from cardiac arrest.
Netizens React with Shock
KV Iyyer shared the incident on X, and the post quickly went viral. Social media users reacted with grief, disbelief, and concern:
“Shocking indeed and also very tragic considering his age and family. May his aatma attain sadgati. Om shanti.”
“Extremely tragic. Also, nice of you to visit him personally. May his soul rest in peace.”
“Sir, in cases of cardiac arrest, no medical aid can help. It’s just like a sudden electricity shutdown. Very tragic.”
Colleagues described Shankar as “healthy and fit.” He avoided smoking and alcohol, lived a disciplined life, and had been with his company for six years. He is survived by his wife and young child.
Rising Cardiac Arrest Cases in India
This case has reignited concerns about the growing incidence of sudden cardiac arrest among relatively young and seemingly healthy individuals in India.
According to cardiologists, lifestyle stress, undiagnosed heart conditions, and lack of preventive screening contribute to these cases.
Unlike a heart attack, a cardiac arrest often strikes without warning, making immediate CPR and emergency response critical.
Shankar’s sudden demise is not just a personal tragedy but a wake-up call for professionals across India to prioritize health over work and deadlines. Experts stress the importance of:
Regular health check-ups
Awareness of symptoms like chest pain, unexplained fatigue, or back pain
Learning CPR to respond in emergencies
As tributes pour in, Shankar’s story serves as a painful reminder of the fragility of life and the urgent need to address India’s growing heart health crisis.
Chef Vijay Kumar, executive chef and partner at Semma in New York City, has won the 2025 James Beard Award for Best Chef: New York State. The win marks a defining moment not just in his personal journey but in the broader recognition of regional Indian cuisines — particularly Tamil food — on the global culinary stage.
Kumar’s rise is the stuff of legend. Born in rural Tamil Nadu, in the village of Natham, he grew up watching his mother and grandmother cook daily meals with care and intention — a memory that continues to shape the heart of his cooking. His family couldn’t afford engineering school, so he enrolled in the Institute of Hotel Management in Trichy — a decision he once hesitated to share with friends, but which changed his life forever. His first job was at the Taj Connemara in Chennai.
In 2007, Kumar moved to the U.S. in search of better opportunities. After a short stint in Virginia, he spent 13 years in California, working at restaurants like Dosa in San Francisco and eventually heading Rasa in Burlingame, which became the first Indian restaurant in California to earn a Michelin star under his leadership. Still, Kumar yearned to cook food that felt true to his heritage — not contemporary adaptations, but the dishes he grew up eating. That desire led him to New York and to a serendipitous partnership with Unapologetic Foods.
Founded by Indian-American entrepreneurs Roni Mazumdar and Chintan Pandya, Unapologetic Foods has become a movement, championing authentic, heritage-driven Indian cuisines that break stereotypes and expectations. Together with Kumar, they launched Semma in 2021 — a restaurant that draws deep from Tamil Nadu’s rural heartlands. The name itself means “fantastic” in Tamil, and the experience lives up to that promise. Dishes like nathai pirattal (snails) — which Kumar once associated with poverty — have become unlikely signature hits. Every dish is unapologetically authentic and deeply personal.
“There’s no slow day or empty tables,” Kumar says. “Weekends or weekdays, we’ve been full since day one.” After the James Beard win, the waitlist has only grown longer.
Semma also made history as the first Indian restaurant to top The New York Times 100 Best Restaurants list — a rare recognition for Indian cuisine in America’s fine dining landscape. The restaurant’s food is described as being drawn from memory, from rituals rarely seen outside South India, and from uncompromising regional ingredients.
Reflecting on his journey at the James Beard Award ceremony, Kumar said: “The food I grew up on is made with care, with fire, with soul, and is now taking the main stage. I remember mornings in Natham. They were quiet with roosters crowing, kolams being drawn, and the smell of wood smoke in the air. Everything was simple and close to the land.”
Chef Vijay Kumar’s journey is more than a culinary success story — it’s a reclamation of heritage, an elevation of regional cuisine, and a statement that authenticity, when done with heart, doesn’t need to be translated — only tasted.
Written by Intern Queeny George M.H, Team Allycaral
Goa Tourism recently hosted a distinguished delegation of influencers, travel agents, and partners from Oman on an exclusive three-day journey that brought together the best of Goa’s culture, heritage, and hospitality. This carefully curated visit was designed to deepen cultural ties and lay the foundation for future tourism collaborations between Goa and Oman, reflecting centuries of shared history and maritime exchange between the two regions.
The journey began with a warm welcome at The Yellow House, a charming heritage site that perfectly set the tone for what lay ahead. Here, the delegation was introduced to Goan warmth and hospitality over a traditional high tea, giving them their first taste of the state’s rich culinary and social traditions.
A guided heritage walk at the historic Aguad Port and Jail Complex followed, immersing guests in Goa’s layered past, colonial architecture, and stories that have shaped its identity. The experience provided a meaningful context to Goa beyond its beaches, spotlighting the state’s deep-rooted cultural significance.
Later, the delegation visited Devaaya in Malar, Divar, where a wholesome brunch was served amidst serene surroundings. The location is known for promoting holistic living and wellness rooted in Goan traditions — a growing appeal for international travelers seeking mindful travel experiences. A lively stroll through the local market introduced the guests to the vibrancy of everyday Goan life, with its riot of colors, spices, and friendly chatter.
The Honourable Minister for Tourism, Shri Rohan A. Khaunte, emphasized the importance of the visit by stating, “Goa has shared longstanding cultural and historical ties with Oman, rooted in centuries of trade, exchange, and shared traditions.” Shri Kedar Naik, Director of Tourism, added, “This visit was an opportunity to showcase Goa’s diverse offerings and highlight Goa’s commitment to creating memorable experiences for visitors from Arabian countries.”
The visit culminated with a beachside dinner at Britto’s, one of Goa’s most iconic culinary landmarks, where the delegation savored Goan cuisine against the backdrop of a starlit coastline. Before departing, guests were taken to the historic Taj Heritage Village — a fitting close to a journey that celebrated heritage, hospitality, and future partnerships.
Written by Intern Queeny George M.H , Team Allycaral
The Jamaat e Islami Hind Women’s Wing, in partnership with Healthway Hospital, recently organized a free medical camp in Vasco, dedicated to improving women’s health in the community. This thoughtful initiative addressed a critical need, as many women often neglect their own health due to various reasons. Mrs. Naazmeen Khan, a prominent member of the Women’s Wing, emphasized that the camp was a sincere effort to serve society by reaching women who might otherwise hesitate to seek medical care.
The camp offered a range of general health screenings, including checks for diabetes, hypertension, orthopedic concerns, gynecology, and skin ailments. A physiotherapist was also present to provide expert advice and guidance. Dr. Ankit Nair, a specialist in general medicine, highlighted the importance of such camps in expanding healthcare access through comprehensive investigations and consultations. Dr. Rini Naik, a gynecologist, stressed the need for regular health checkups and early detection, especially for conditions like cancer, encouraging women to be proactive about their health. Additionally, she shared information about Healthway Hospital’s discounted test schemes, making essential diagnostics more affordable.
Dr. Anupama Kuchadkar, a dermatologist, urged women to seek care from experienced medical professionals rather than relying on over-the-counter remedies, which may not address underlying conditions effectively. Mrs. Khan expressed deep appreciation for the doctors and the organizing team, whose commitment and teamwork were instrumental in the success of this medical camp.
Over 60 women from diverse age groups and socio-economic backgrounds took part in the camp, benefiting from personalized consultations and screenings. The clinical breast examinations conducted raised awareness about early cancer detection, a vital aspect of women’s health. The camp was well-organized and created a supportive environment where women felt comfortable and informed about their health.
Initiatives like this free medical camp underscore the importance of community-driven healthcare efforts and serve as a reminder that early diagnosis and regular health maintenance can save lives. Through collaboration and dedication, the Jamaat e Islami Hind Women’s Wing and Healthway Hospital continue to empower women in Vasco by ensuring they have access to quality medical services.
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!”
