National Sandwich Day is celebrated every year on November 3 to honor the beloved and versatile food known simply as the sandwich. This special day is an opportunity for food enthusiasts around the world to enjoy, create, and share sandwiches — from classic favorites to inventive gourmet creations.
The sandwich, as we know it today, is named after John Montagu, the 4th Earl of Sandwich, an 18th-century English nobleman. Legend has it that the Earl, an avid gambler, asked his servant to place meat between two slices of bread so he could eat without leaving the gaming table. The convenience of this simple meal quickly caught on, spreading across England and eventually the globe.
Sandwiches have become a cultural and culinary staple, adaptable to countless tastes and preferences. They are not only a convenient and quick meal option but also a platform for culinary creativity. From the classic ham and cheese, club sandwich, and peanut butter and jelly to international favorites like French baguettes and Vietnamese banh mi, sandwiches reflect the rich diversity of global cuisine.
National Sandwich Day is significant because it celebrates both the practical and creative aspects of food. It encourages sharing meals, experimenting with ingredients, and appreciating a simple dish that has had a major impact on everyday life. Fun facts include that the largest sandwich ever made weighed over 5,440 pounds and that club sandwiches date back to the late 19th century.
Celebrating National Sandwich Day is simple and fun. People can make their favorite sandwiches at home, try new recipes from different cultures, or even share sandwiches with friends, family, or charitable organizations. Social media users often post their creations using hashtags like #NationalSandwichDay and #SandwichLove to connect with fellow enthusiasts.
Ultimately, National Sandwich Day reminds us that even the simplest meals can inspire joy, creativity, and connection. Whether you enjoy a classic or a gourmet twist, today is the perfect occasion to celebrate the sandwich — one of the world’s most loved and versatile foods.
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!”
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.
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.
Prepare the Cornflour Paste: Mix cornflour with ghee to form a smooth, spreadable paste. Set aside.
Prepare the Sugar Mix: Mix granulated sugar with elaichi powder. Cover and keep aside.
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).
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.
Roll & Cut: Once stacked, roll the layered dough tightly into a cylindrical log. Slice the log into equal-sized discs.
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.
Fry: Deep-fry each rolled Fenori in hot oil on medium flame until golden and crisp. Do not overcrowd the pan.
Add Sugar: While still hot, sprinkle the sugar-cardamom mixture on top so it sticks to the surface and melts slightly.
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.
✨ What is Jolbhora Sandesh? Literally translating to “water-filled sweet,” Jolbhora Sandesh is one of Bengal’s most iconic and delicately crafted desserts. It’s made from chhena (curdled milk), molded into flower or dome shapes, and subtly hides a drop of notun gur (liquid date palm jaggery) or sugar syrup at its core.
The magic of Jolbhora lies in the surprise—the moment you bite in and find a burst of sweetness inside an otherwise dry-looking sweet.
🕰️ History of Jolbhora Sandesh This delicate sweet hails from Chandannagar, a charming riverside town near Kolkata, once a French colony. Jolbhora Sandesh emerged during the early 19th century, an era known for Bengal’s cultural renaissance.
The Bhunia Mistanna Bhandar, a legendary sweet shop in Chandannagar, is often credited with creating the original Jolbhora. Originally introduced as a wedding gift sweet, it was designed to delight and surprise with its hidden liquid core.
In colonial Bengal, even sweets became an arena for artistic rivalry. Jolbhora required incredible skill—the chhena had to be kneaded and shaped with precision, then filled without breaking structure. The final product had to hold its shape while containing a drop of liquid within—a feat of technique and timing.
🍽️ Jolbhora Sandesh Recipe
Ingredients:
Full-fat milk – 1.5 liters
Lemon juice – 2 tbsp (to curdle)
Powdered sugar – 3 tbsp
Cardamom powder – ½ tsp
Notun gur (or sugar syrup) – for filling
Rose water (optional)
Instructions:
Boil milk and curdle it with lemon juice. Strain the chhena in a muslin cloth, rinse under cold water, and hang to drain.
Once crumbly, knead it with sugar and cardamom until soft and smooth.
Cook lightly on low heat to make it slightly thick but pliable.
Shape into small rounds, press a dent, add a drop of notun gur, and seal with more chhena.
Chill for a few hours. Garnish with silver foil or rose petals.
🌍 Cultural Highlights of Chandannagar Located on the banks of the Hooghly River, Chandannagar is unlike any other town in Bengal. Its blend of French colonial architecture, riverside promenades, and serene atmosphere gives it a distinct European flavor.
Its food culture, like its history, is a fusion—Jolbhora Sandesh is a perfect representation of that harmony between Bengali soul and French finesse.
🌸 The Essence of Jolbhora Jolbhora Sandesh isn’t just a sweet—it’s a symbol of artistic innovation, culinary heritage, and emotional nostalgia. What began as a surprise dessert in a small riverside town has now become a treasured element of Bengal’s identity.
Whether you’re tasting it for the first time or rediscovering an old favorite, Jolbhora is a gentle reminder that the best things in life are often hidden inside.
