Tag: Goan Cuisine

Allycaral Kitchen

Authentic Goan Fenori Recipe: A Delightful Sweet Treat from Goa

Tanisha Cardozo

Recipe by Sonika Ramesh Lotlikar

Fenori is a traditional sweet snack beloved in Goan households, celebrated for its delicate layers, crisp texture, and fragrant aroma of cardamom. This recipe combines simple ingredients such as maida (refined flour), homemade ghee, sugar, and elaichi (cardamom) to create a treat that’s both rich in flavor and heritage.

📝 Ingredients

For the Dough:

  • 2 cups maida (all-purpose flour)
  • 1 tsp salt
  • 2 tsp homemade ghee
  • Water (as needed to make a soft dough)

For the Cornflour Paste:

  • ½ cup cornflour
  • 4–5 tbsp ghee (melted)

For the Sugar Mixture:

  • ¾ cup sugar (granulated)
  • ½ tsp elaichi (cardamom powder)

🥣 Instructions

  1. Prepare the Dough:
    In a bowl, combine maida, salt, and ghee. Mix well using your fingers until the mixture becomes crumbly. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 1 hour.
  2. Prepare the Cornflour Paste:
    Mix cornflour with ghee to form a smooth, spreadable paste. Set aside.
  3. Prepare the Sugar Mix:
    Mix granulated sugar with elaichi powder. Cover and keep aside.
  4. Roll and Layer the Dough:
    After an hour, knead the rested dough and divide it into 6 equal portions. Roll each portion into thin, round sheets (the thinner, the better).
  5. Layer with Paste:
    Take one rolled sheet, apply a thin layer of the cornflour paste, and place the next sheet on top. Repeat this process for all 6 sheets, stacking them one by one with the paste in between.
  6. Roll & Cut:
    Once stacked, roll the layered dough tightly into a cylindrical log. Slice the log into equal-sized discs.
  7. Shape the Fenori:
    Take each disc, cut-side up, and roll it gently into a small round (mini chapati), making sure the swirl pattern is visible.
  8. Fry:
    Deep-fry each rolled Fenori in hot oil on medium flame until golden and crisp. Do not overcrowd the pan.
  9. Add Sugar:
    While still hot, sprinkle the sugar-cardamom mixture on top so it sticks to the surface and melts slightly.
  10. Serve:
    Let them cool down slightly before serving. Store in an airtight container for up to a week.

Whether served during Diwali, Ganesh Chaturthi, or simply on a cozy evening with tea, Fenori is more than just a snack — it’s a bite of Goa’s culinary tradition, passed down through generations. The sugar and cardamom mixture sprinkled on top adds a delightful fragrance and subtle sweetness that elevates the entire dish.

Today, making Fenori at home is not just a way to enjoy a tasty treat, but also to connect with heritage, honor age-old recipes, and share something joyful with family and friends.

The Diet Plate

Healthy Lifestyle Choices for Happy Fertility

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Written by Wellishia D’sa | Dietitian

Motherhood is a dream close to many hearts, but the path to conception can sometimes feel challenging. The truth is, our bodies are beautifully designed to reproduce, but they need the right care, nourishment, and mindset to flourish. Fertility, however, is a team effort — men face challenges too. Stress, toxins, alcohol, smoking, and belly fat can reduce sperm quality and affect conception chances.

The good news is that simple lifestyle changes make a huge difference. Nutrition forms the foundation. Traditional Goan foods are naturally fertility-boosting and can support reproductive health for both partners. Some key fertility-friendly foods include:

  • Goan Red Rice & Local Millets (Nachne, Bajra, Jowar): Help balance blood sugar and improve ovulation.
  • Leafy Greens (Methi, Drumstick leaves): Rich in folate and iron, vital for egg health and preventing birth defects.
  • Seasonal Fruits (Guava, Papaya, Pomegranate, Mango): Packed with antioxidants to protect eggs and sperm.
  • Nuts & Seeds (Cashews, Flax, Pumpkin Seeds, Coconut): Provide zinc and healthy fats that boost sperm count and hormone balance.
  • Pulses & Legumes (Moong, Chana, Kulith, Alsande): Plant-based proteins rich in iron and folate, essential for vegetarian couples.
  • Fish (Mackerel, Sardines, Shellfish): Omega-3s that improve sperm motility and egg health.
  • Eggs: Provide choline and protein, crucial for fertility and fetal development.
  • Lean Meats (Chicken, Local Goan Pork in moderation): Aid hormone regulation and reproductive health.

Along with diet, regular exercise such as beach walks or light yoga supports healthy weight and reduces stress. Adequate sleep allows hormones to reset naturally, while 15 minutes of morning sun provides vitamin D, essential for fertility.

Emotional well-being is equally important. Practices like meditation, prayer, or quiet gratitude ease emotional pressures and nurture hope during the fertility journey.

For couples with special dietary needs or health concerns like thyroid issues or vitamin deficiencies, personalized nutrition advice can make a significant difference. Consulting a qualified dietitian is recommended to tailor plans for optimal egg and sperm health.

With a balanced diet, lifestyle, and love, fertility can flourish — bringing you closer to the dream of parenthood.

Goa’s finest jewels 💎

Chef Avinash Martins Brings Goan Soul to Iron Chef

Tanisha Cardozo

Written by Tanisha Cardozo

When Chef Avinash Martins first walked into the Iron Chef Thailand kitchen, he had no idea what was coming. There was no briefing, no prep, and no planned menu — just pure culinary instinct.

“We weren’t prepared at all,” he admits. “We had to rely entirely on gut and creativity.”

This wasn’t just another cooking competition — it was global, unpredictable, and intense. And in the midst of chaos, Avinash had to make every second count.

Running on Fumes and Determination

The competition wasn’t just mentally intense — it was physically punishing. Filming went on for 18 to 20 hours a day, leaving barely 2 to 3 hours of sleep. In between studio runs, travel, and brief breaks, there was no time to recover. To make matters worse, Avinash had just recovered from the flu two days before arriving in Thailand. His stomach was upset, and he survived on bananas and electrolytes for most of the shoot. “By the third day, I was on autopilot,” he says. “But I kept going. That’s what Iron Chef demands — fitness, focus, and a lot of grit.” It was a brutal test of stamina and resilience — both of which he passed with quiet strength.

🥥Cooking Goan Food Without Goan Ingredients

Recreating Indian and Goan dishes in a Southeast Asian kitchen was a huge challenge. The pantry was stocked with sauces and pastes unfamiliar to Indian cuisine, and staples like fresh masalas, curry leaves, and grinding equipment were nowhere to be found.

Still, Chef Avinash adapted. He turned to coconut milk and chili paste, and used basic dry spices like turmeric and chili powder to reimagine Goan classics like caldine and ambotik — dishes known for their deep, layered flavors and heritage.

“It was tough,” he says, “but we made it work with creativity and quick thinking.”

A Dessert Curveball — and a Surprise Win

The real curveball came in the very first round. Chef Avinash was handed saba king mackerel as the main ingredient — but just 20 minutes in, the team was stopped and given fermented soybeans. The twist? Turn them into a dessert.

Avinash had never even tasted fermented soybeans before, and desserts weren’t his strength.

“That’s usually my partner’s department at the restaurant,” he laughs.

Still, he pulled together a dish under pressure — and won the round.

🌊Storytelling on the Plate: Where the River Meets the Sea

Despite the pace and pressure, Chef Avinash never lost sight of his philosophy: every dish must have a story.

At Iron Chef, that story became Where the River Meets the Sea — a dish pairing mackerel, symbolizing the sea, and prawns, symbolizing the river. Each was complemented by a distinct Goan sauce — a mild, coconut-based caldine, and a tangy, spicy ambotik.

“I wanted to bring Betul, my village in Goa, to that global stage,” he says. “Even if storytelling wasn’t a judging criteria, for me, it was all heart.”

A Proud Moment for Goa — and the West Coast

To Chef Avinash, it was about more than representing a region.

“It wasn’t just Goa — it was the entire west coast of India,” he reflects. “Once you’re in the Iron Chef kitchen, it’s about instincts, execution, and heart.”

Despite misconceptions from judges — including the idea that all Indian food is “just curry” — Chef Avinash and his team broke through those assumptions with flavor, technique, and innovation.

Iron Chef Legacy at Home

Back in Goa, the Iron Chef title follows him — and with it, expectations. Diners now walk into his restaurants, Cavatina and Janat, expecting nothing short of world-class.

“It’s changed how people see our work,” he says. “But we don’t take it lightly. We work even harder now.”

Iron Chef also reignited something personal — the drive to be physically ready.

“I’ve started hitting the gym after 15 years. Because now I know — cooking is also about stamina.”

✨Always Ready for the Next Challenge

For Chef Avinash Martins, success isn’t defined by awards or media coverage. It’s about legacy — giving back to Goa, telling its stories, and lifting up its artisans.

At Cavatina, he collaborates with toddy tappers, bakers, and basket weavers, infusing their work into a 7-course experience.

“If people one day say, ‘This chef did something for Goa,’ that’s success to me,” he says.

As for what’s next?

“I’m open,” he smiles. “Whatever the universe sends, I just want to be ready — in better health, sharper mindset, and able to give it my all.”

Goan Festivals

Chikhal Kalo 2025 Kicks Off with a Celebration of Goa’s Culture, Devotion, and Culinary Heritage

allycaralgoa

Marcel, 5th July 2025 – The Department of Tourism, inaugurated the vibrant and deeply revered Chikhal Kalo 2025 on 5th July at the historic Shri Devki Krishna Temple, Marcela, marking the beginning of a three-day celebration dedicated to Goa’s timeless spiritual and cultural traditions. The festival was officially inaugurated in the presence of esteemed dignitaries including Shri Govind Gaude, MLA Priol constituency; Shri Kedar Naik, Director Tourism; and Shri Kuldeep Arolkar, Managing Director, GTDC; Tabla Maestro, Shri Tulsidas Navelkar; Chairman of Shri Devki Krishna Saunsthan committee, Shri Vijay Dharwatkar along with Secretary of Shri Devki Krishna Saunsthan committee Shri Venkatesh Tamba and others.

Shri Rohan A. Khaunte, Hon’ble Minister for Tourism stated “Chikhal Kalo is a reaffirmation of who we are as Goans. It is through festivals like these that we honour our spiritual roots, promote community bonding, and create authentic experiences for visitors. Goa is about the spirit of its people, its culture, its values. Through this festival, we continue our commitment to Regenerative Tourism by bringing the spotlight to our traditions, our hinterlands, and our identity. Chikhal Kalo is a reminder that tourism can be both transformative and rooted.”

Shri Kedar Naik, Director of Tourism, added “Chikhal Kalo is a testimony to the growing desire among locals and travellers alike to reconnect with traditions that are immersive, inclusive, and meaningful. We are proud to promote such festivals under the broader vision of ‘Goa Beyond Beaches.’ We will continue to encourage experiences that are environmentally responsible, culturally sensitive, and community-driven. The festival also complements our ongoing monsoon campaign, #GlowOnArrival, which showcases Goa’s tranquil beauty and soulful offerings during the rains.”

Held on the auspicious Dashami Tithi, the first day of festivities was packed with diverse cultural and devotional experiences that reflected the essence of Bhakti, tradition, and local creativity. The celebrations began with a Cooking Competition, where participants showcased an array of traditional Goan vegetarian dishes, celebrating Goa’s rich culinary heritage and its seasonal, community-based food traditions.

This was followed by “Nachu Kirtanache Rangi”, a beautiful performance that brought together devotional Kirtan recital and music to set a spiritually vibrant tone for the evening. The Vitthalvaari segment featured heartfelt Bhakti performances by acclaimed artists including Mugdha Gaonkar, Hrishikesh Sane accompanied by Aany Ghate, Utpal Sainker, Kedar Dhamaskar, and Govind Gauthankar.

The evening culminated in a soul-stirring Abhang and Bhakti Sangeet performance by renowned artist Dr. Bharat Balvalli, accompanied by a distinguished ensemble: Pandit Makrand Kundale, Prasad Karambelkar, Amar Oak, Dada Parab, and Govind Bhagat. The spiritual energy and musical brilliance enthralled attendees, uniting tourists and devotees in a shared experience of Goa’s living heritage.

The next two days of Chikhal Kalo 2025 promise to be equally engaging and spiritually uplifting. On 6th July, Ashadhi Ekadashi, the temple premises will resonate with the divine melodies of a traditional Bhajan recital, inviting all devotees and tourists to immerse themselves in sacred music and prayer. On 7th July, the final day of the festival, the much-anticipated Chikhal Kalo ritual will unfold—a joyful and symbolic mud festival that reimagines the playful moments of Lord Krishna’s childhood. This ritual, rooted deeply in community bonding and devotion, witnesses both locals and visitors coming together to celebrate Goa’s unique cultural identity with fervour and joy.

Shri Deepak Narvekar, Dy. General Manager, GTDC, proposed the vote of thanks.

The Department of Tourism warmly invites everyone to witness and partake in the remaining days of this rare and meaningful celebration. As Goa continues to promote tourism that is regenerative, inclusive, and rooted in tradition, Chikhal Kalo stands as a glowing example of how festivals can become a movement of cultural revival and collective pride.

Entry on all days is free.

#TravelwithAllycaral 👒

Gastronomy-led experiences to enrich Goa’s Monsoon tourism

allycaralgoa

Panaji, July 1, 2025: The Department of Tourism, Government of Goa, convened a strategic meeting to plan the promotion of Goa’s rich culinary heritage as part of its monsoon tourism campaign for the month of July and August. This initiative falls under the broader #GlowOnArrival campaign, which aims to offer immersive and regenerative experiences to visitors during the monsoon season.

The meeting was chaired by Director of Tourism Shri Kedar Naik along with Managing Director of Goa Tourism Development Corporation (GTDC) Shri Kuldeep Arolkar; OSD to Hon’ble Tourism Minister, Shri Shawn Mendes; General Manager, GTDC, Shri Gavin Dias; Dy. General Manager (Marketing), GTDC Shri Deepak Narvekar; Deputy Director of Tourism Shri Jayesh Kankonkar; President of the Travel and Tourism Association of Goa (TTAG) Shri Jack Sukhija; and several representatives from the state’s hospitality sector.

The initiative aims to position Goa as India’s leading food destination by curating special culinary celebrations where every cuisine from authentic Goan dishes to regional Indian fare and global flavours is showcased across the state. The campaign is designed to highlight how food can be a powerful lens to explore Goa’s vibrant culture, people, and landscapes, especially during the lush and immersive monsoon season. It aims to invite tourists to engage with Goa’s diverse food heritage while showcasing the seamless fusion of global influences with local ingredients through events where chefs use local Goan produce and restaurants present cross-cultural culinary experiences.

Speaking on the occasion, Shri Kedar Naik, Director of Tourism, said, “The objective of this initiative is to offer visitors an opportunity to experience a unique side of Goa during the monsoon through its diverse culinary traditions and evolving food culture. By highlighting both traditional monsoon delicacies and contemporary global dishes prepared with local ingredients, we aim to present Goa as a destination where food reflects heritage, creativity, and a deep sense of place.”

As part of #GlowOnArrival monsoon campaign, Goa Tourism has also introduced month-wise thematic promotions that will run from June to September 2025. These include: June showcased Festivals of Goa, and highlighted vibrant seasonal celebrations such as Sao Joao and Chikhal Kalo;August – Experience & Adventures of Goa, promoting eco-adventures such as monsoon treks, plantation visits, and soft adventure activities; and September, along with World Tourism Day, spotlights Goa’s diverse attractions—from forts and monuments to waterfalls, museums, and scenic drives.

The Department of Tourism, in collaboration with industry stakeholders, will continue working to strengthen Goa’s brand as a regenerative, culturally rich, and flavour-forward tourism destination during the monsoons.