The kebab arrived in India with the Mughals centuries ago and never left, its succulent flavours and smoky aroma capturing souls (and stomachs!) across northern India. In Goa, great kebabs have been a hit-and-miss dining experience. But with Masala House in Porvorim, guests are guaranteed incredible tastes every time.
Only a few weeks ago, I sank into a feeling of dejection for Goa’s hospitality industry, impacted so cruelly by the novel coronavirus. So imagine my delight when I heard that one of India’s biggest hospitality chains was welcoming guests and patrons back into its warm embrace!Taj Holiday Village Resort & Spa in Candolim has a long-standing legacy as India’s first of its kind. Only recently, it swung open its doors with new and enhanced safety and hygiene measures, so I had to stop by and take full advantage.
India has been hit by the sushi train. The little bite-size morsels are healthy, versatile and delicious, and when made right almost always hit the mark. Planet Hollywood Beach Resort in Utorda recently hopped on board with a tasting menu that checked all the boxes.At the helm is chef Mano Ranjith who has been plating Japanese cuisine since he completed his culinary education at SRM University in Chennai. Here at Planet Hollywood Beach Resort he brings together all his years of experience making some of the most popular sushi in India.
Sinéad McManus is a premier hospitality and spa columnist, consulting additionally in media and PR, fashion, lifestyle and high-society entertainment & events. She represents In India, National Geographic Traveller UK and has worked with clients across the board in the country’s travel industry. Sinead has lived and worked in Goa for more than a decade. Her passions include health & beauty, travel, and fashion. Get in touch at firstname.lastname@example.org.