Written by Tanisha Cardozo || Team Allycaral Travel Desk
Akasa Air is bringing festive joy to travellers this December with the launch of Café Akasa’s fourth edition of the Christmas Special Meal. Designed to celebrate the warmth, nostalgia and indulgence of the holiday season, the festive offering beautifully blends classic Christmas flavours with the light, coastal charm of Goan cuisine. Travellers can look forward to a delicious Roast Chicken Pie accompanied by a rich Mocha Bebinca and a beverage of choice, creating a wholesome and comforting dining experience in the skies. Available exclusively throughout December across the Akasa Air network, this special meal can be conveniently pre-booked via the airline’s website or mobile app.
The Christmas Special Meal reflects Akasa Air’s continued commitment to offering thoughtfully curated dining options that celebrate India’s vibrant tapestry of regional and seasonal traditions. Since its inception in 2022, Café Akasa has delighted passengers with a wide array of festive menus inspired by occasions such as Makar Sankranti, Holi, Eid, Onam, Diwali and more, making each celebration feel special even while travelling. In addition to its festive offerings, the airline also allows flyers to pre-order cakes for birthday celebrations on board, adding a personalised touch to journeys in the air.
The Café Akasa menu, refreshed frequently, features over 45 gourmet options ranging from fusion meals and appetisers with regional twists to indulgent desserts, all crafted by renowned chefs to suit diverse dietary preferences. With its latest Christmas edition, Café Akasa once again elevates the in-flight dining experience, ensuring travellers can savour the spirit of the holidays from the moment they take to the skies.
It’s been an incredibly rewarding journey for Lily Catering Services, traveling across every corner of Goa and curating unforgettable experiences for weddings and events. Each event brings new learning, new people, and the joy of sharing good food. What has touched the team most is the warmth and acceptance they’ve received from clients all over the state. Along the way, they’ve discovered Goa’s many cultures and traditions, and with each event, they’ve grown more connected to the people they serve.
The menu at Lily Catering Services reflects a perfect balance of Goan heritage and global influence. Signature dishes like BBQ Pork Ribs, Pork Belly in Hunan Sauce, and Shepherd’s Pie bring together comfort and creativity, while desserts such as the Dark Chocolate Marquise, Baklava Cheesecake Roll, and Tender Coconut Kheer add a distinct and memorable finish to every celebration.
When planning a wedding, the goal is simple—to create a menu that stands out. Whether it’s a Goan celebration or a modern themed event, the team curates dishes that surprise and delight guests. They often suggest fusion menus that mix Goan favorites with international flavors, and the joy on guests’ faces as they try something new makes it all worthwhile.
Each menu is personalized to reflect the couple’s taste and personality. Tasting sessions help finalize dishes, and dietary requirements like vegan, gluten-free, or Jain meals are handled with utmost care. The team works closely to customize dishes, brief the service staff, and ensure every guest feels included and cared for.
Some of the most memorable experiences have come from large-scale weddings—events that feel like organized chaos but end in triumph when everything flows seamlessly. Behind the success is a well-trained team, many of whom have worked together for years. Their shared experience and chemistry make the service smooth, efficient, and professional.
Communication is key, and the team maintains constant contact with wedding planners and venues through WhatsApp and calls to ensure every detail is aligned. Alongside food, Lily Catering Services also offers bar services, featuring cocktails and mocktails customized to the couple’s story—sometimes even recreating the first drink they shared together. Popular choices like the ‘Busy Bombay’ cocktail and their rotating seasonal creations keep guests delighted year after year.
Behind every dish is a skilled culinary team personally trained to uphold high standards. With flexible catering packages, including special discounts for upcoming seasons, Lily Catering Services ensures that great food is accessible without compromising on quality. Regular training sessions and workshops keep the team sharp, ensuring service that’s both warm and professional.
Feedback from clients has been overwhelmingly positive, with guests often praising the unique flavors and presentation. Even small, detailed feedback is valued—it reflects the company’s commitment to perfection. From the first consultation to the final event, clients receive hands-on support, ensuring that every element runs smoothly and stress-free.
When asked what makes the team special, the founder says they’re like a Shepherd’s Pie—a blend of many ingredients coming together to create something comforting and satisfying. The same spirit drives their work ethic and passion.
With new dishes and services launching every season, and a dream of catering beyond Goa, Lily Catering Services continues to grow. Their ultimate vision is to take their love for food and hospitality global—ensuring that no matter where they go, every meal carries a little bit of Goan warmth and a whole lot of heart.
Chief Minister Dr. Pramod Sawant released “Gova Annasanskruti”, a book authored by Padma Shri awardee Shri Vinayak Khedekar, at the Mantralaya, Porvorim. The publication, released under the Department of Information & Publicity, delves into the richness of Goa’s culinary heritage, tracing traditional food practices and recipes that have been passed down through generations.
The event witnessed the presence of notable personalities including Information Officer DIP Shri Kiran Munankar and social worker and writer Smt. Shubhada Sawaikar. Through “Gova Annasanskruti”, readers can explore the cultural nuances of Goan cuisine, from local ingredients and traditional cooking techniques to the stories behind popular dishes.
The book serves not only as a culinary guide but also as a cultural record, emphasizing the importance of preserving and celebrating Goa’s gastronomic traditions. Attendees lauded the effort, highlighting its potential to inspire both locals and tourists to appreciate the depth of Goan food culture.
By showcasing Goa’s vibrant culinary practices, the book reinforces the state’s identity as a hub of heritage, flavor, and tradition, ensuring that the legacy of its cuisine continues to be celebrated for generations to come.
In the world of gastronomy, the most cherished recipes often begin at home — simmered over slow flames, seasoned with memory, and perfected through generations. This International Chef’s Day, Taj Cidade de Goa celebrated those quiet creators of tradition — Goa’s home chefs — with an event that beautifully blended professional artistry and heartfelt heritage.
The resort’s special initiative, Home Chef Interactions, was designed as a bridge between Taj’s culinary experts and Goa’s passionate home cooks. It celebrated the idea that culinary excellence isn’t confined to professional kitchens but thrives equally in households where recipes are family heirlooms and every spice tells a story.
During these interactive sessions, the chefs of Taj Cidade de Goa came together with local home cooks to exchange techniques, flavours, and stories rooted in Goa’s rich gastronomic history. From the delicate balance of spices to the intuitive use of local ingredients, the sessions offered a deeper appreciation of the skill and creativity that define Goan cuisine.
Among the featured home chefs were Guilhermina Fernandes, who is known for her creative use of pepper — a spice she calls “the heart of Goan aroma and versatility”; Succorina C. Fernandes, celebrated for her soulful rendition of Samarachi Kodi, a monsoon favourite; and Sharmila Fernandes, whose Xacuti represents the complexity and warmth of traditional Goan cooking.
Their stories went beyond food — they spoke of heritage, of mothers and grandmothers who cooked by instinct, and of families for whom food has always been a language of love and belonging.
While professional kitchens around the world celebrated the artistry of chefs, Taj Cidade de Goa expanded that recognition to the unsung storytellers of Goan cuisine — home chefs who preserve authenticity through everyday cooking. The celebration culminated with a curated menu at BLD, the resort’s signature multicuisine restaurant, featuring dishes inspired by these talented cooks.
Through this thoughtful initiative, Taj Cidade de Goa reaffirmed its belief that true hospitality is rooted in culture and community. In honouring home chefs, the resort not only celebrated the spirit of International Chef’s Day but also ensured that the essence of Goan cuisine — humble, heartwarming, and steeped in history — continues to thrive for generations to come.
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!”
