Eat & Stay Goa- February Issue 2026

Eat & Stay Goa

Volume 5 Issue 2 February 2026

COVER FEATURE

Tejas Kini

Tejas Kini revives Saraswat heritage through modern technique, mentoring chefs while preserving timeless coastal flavours.

Thai N Wok

Thai N Wok brings authentic farmto-table Thai flavours, fresh ingredients, tradition, excellence, straight to Miramar.

Leekuid

Leekuid elevates Goa’s nightlife with curated cocktails, music, gourmet pairings, creating vibrant unforgettable evenings always.

Areka Veg Café

Areka Veg Café serves wholesome vegetarian comfort, affordable meals, calm ambience, welcoming families daily together.

Editorial

Dear Readers,

Welcome to the February edition of Eat & Stay Goa, where food, hospitality, and meaningful experiences come together to celebrate the evolving spirit of Goa’s vibrant dining and stay culture.

We begin with Tejas Kini, whose work beautifully bridges Saraswat culinary heritage and modern technique. As a chef, educator, and entrepreneur, he preserves tradition through teaching, curated events, and contemporary hospitality that keeps timeless flavours alive for a new generation.

From local roots, we travel to global tastes with Thai N Wok in Miramar, where authentic farm-to-table Thai cuisine takes centre stage. With fresh homegrown ingredients, classic recipes, and awardwinning finesse, the space delivers a true taste of Thailand right here in Goa.

Evenings find their rhythm at Leekuid, a premium cocktail bar redefining nightlife. With curated drinks, immersive music, gourmet pairings, and an energetic social atmosphere, it transforms simple nights out into elevated, memorable experiences worth lingering over.

For those seeking comfort and nourishment, Areka Veg Café offers wholesome vegetarian fare in a calm, family-friendly setting. Thoughtful leadership, inviting design, and multi-cuisine flavours come together to create a welcoming space for everyone at the table.

Adding a wellness-led touch, Latifa Shaikh of The Bake Shop crafts customized healthy bakes made with wheat, jaggery, millets, and vegan or gluten-free options—homestyle treats built on trust, care, and community support.

Mumbai-based nutritionist and food blogger Greta Fernandes shares a protein-rich, guilt-free no-bake coffee cheesecake, offering indulgence with balance, perfect for mindful desserts or satisfying postworkout cravings.

We also spotlight MK Swad by Kulkarni’s, a familyrun vegetarian cloud kitchen delivering preservativefree, homemade meals. Rooted in hygiene, tradition, and heartfelt cooking, it brings the simple joy of ghar ka khana to busy days.

This issue is a tribute to those who are shaping Goa's culinary future, with dedication, creativity, and a deep respect for tradition. From indulgent desserts to mindful, nutritious creations, these individuals bring their unique talents and passion to the forefront, enhancing Goa’s vibrant food culture.

Well, that's all I have for you from my desk this month. I hope you enjoy reading this month’s issue of our magazine. Do share it with your friends all across the globe.

Until next time, cheers!

Jessyl Fernandez Editor

01 Tejas Kini

02 Thai N Wok

03 Leekuid

04 Areka Veg Café

05 The Bake Shop

06 No-Bake Coffee Cheesecake

07 MK Swad by Kulkarni’s

Introduction

Goa, the tiniest state on the western coast of India, boasts golden pristine beaches, palmfringed avenues, flavourful food, delicious Portuguese-influenced sweets, and warm, hospitable people. Also known as the Ibiza of India for its partying. A tropical paradise of flora and fauna, from the very famous 'almi' (mushrooms) endemic to its forests, that grow only on the red mud anthills, to the solar prawns that are fished immediately after the monsoons, Goa is unique. Tourists are also attracted to Goa for its cultural heritage - from the famous old Portuguese churches like Se Cathedral in Old Goa, the 16th Century Safa Masjid in Ponda and Shree Mangesha Temple in Mardol, the legendary Arvalem or Pandava Caves where the Pandavas of the Mahabharat fame lived, to its two unique festivals - Carnival and Shigmo. Goa plays host to many festivals - the International Film Festival of India that promotes cinema, the Serendipity Art Festival, Sunburn Music Festival, The Grape Escapade to name a few. To showcase this varied heritage of culture, art, tradition, food, and people, in 2015 ItsGoa was born. The main aim was to make it the premier portal for all things Goa. We were able to showcase Goa like never before. Soon our blogbased website transcended the virtual space, with the ItsGoa magazine – a sought-after resource for visitors to Goa from countries like Norway, Germany, UK, USA, UAE, etc.

Editorial Team

Chief Editor

Jessyl Fernandez

Sales

Donald Fernandez Andrea Fernandes

Content & Social Media Saviola Dias Britney Fernandes

Graphics & Layout Britney Fernandes

For advertising queries: +91 7887330620 / 9370502124

ItsGoa Media Group

Nordic Intent HQ - Floor 3, PDA Colony, Porvorim, Goa 403521

Email: mail@itsgoa.com

Website: itsgoa.com

Tejas Kini

Tejas Kini blends Saraswat culinary heritage with modern technique, balancing roles as chef, educator, and entrepreneur while preserving tradition through teaching, events, and contemporary hospitality.

Article by: Team ItsGoa Images by: Dhiraj Zore cover feature

www.itsgoa.com itsgoa_ Itsgoa

In an industry that constantly evolves with trends and techniques, few professionals manage to honour tradition while embracing innovation with equal conviction. Tejas Kini stands among those rare culinary voices.

A chef, educator, and entrepreneur with over a decade of experience, Kini has built a career that bridges heritage cooking, professional discipline, and meaningful hospitality.

From bustling hotel kitchens to academic classrooms and thoughtfully curated events, his journey reflects a deep respect for food not merely as sustenance, but as culture, memory, and connection.

Armed with a B.Sc. in Catering Science and Hotel Management from Bharathiar University, a Diploma in Hotel Administration from IAM Goa, and a B.A. in Hospitality Management from Edinburgh Napier University, Scotland, Kini combines global education with local roots.

His professional path has included work with reputed hospitality brands such as Aloft and Hyatt, alongside his ongoing commitment to culinary education at Enviroskills Academy, Goa.

Alongside Kini’s industry journey, he has been actively involved in culinary education, having worked with the International Institute of Hotel Management (IIHM), Goa. He is also a member of the Western India Culinary Association (WICA).

Roots in Food and Family

For Kini, cooking is not a career choice shaped solely by training, it is a way of life inherited from childhood. Raised in a traditional Gaud Saraswat Brahmin family that operated Udupi restaurants, he grew up surrounded by the rhythms of kitchens, the aromas of fresh spices, and the warmth of homestyle meals.

Simple dishes left lasting impressions: a hot chapati with sugar and fresh butter prepared by his mother, or the lively energy of his father’s restaurant.

These early experiences formed his emotional connection with food, grounding his approach in sincerity and comfort rather than extravagance. Over time, curiosity evolved into purpose, and what began as fascination matured into a professional calling.

A classic Saraswat Goan meal simple, seasonal, and deeply rooted in tradition.

Rooted in Goa and refined through contemporary technique a modern Goan fusion dish

Vanira, a turmeric-infused jasmine rice paired with traditional toi (dal) and colocasia roulade, pays homage to forest-inspired Saraswat flavours.

Madura, a ragi pudding served with coconut-jaggery sauce and peanut crumble, reimagines humble sweetness with elegance. Meanwhile, Vanvaas Tokri, bamboo shoot fritters with idiyappam and taikilo chutney, presents rustic ingredients through refined plating. Each dish reflects his commitment to preserving identity while adapting to contemporary tastes.

The Educator’s Calling

While many chefs focus solely on the kitchen, Kini discovered fulfillment in teaching. His transition into education stemmed from gratitude toward the mentors who shaped his early career. Today, he strives to offer the same guidance to aspiring professionals.

Kini’s culinary identity is deeply intertwined with Gaud Saraswat and Goan Saraswat cuisines. These flavours, rooted in family traditions and community practices, come naturally to him. However, his commitment goes beyond nostalgia. Recognising that many traditional recipes are fading with time, he has taken it upon himself to research, refine, and revive these dishes for contemporary audiences.

His exposure to structured professional kitchens broadened his perspective, leading him to explore Indian and Asian cuisines. He found harmony in their shared principles, balance, technique, and clarity of flavour. This blend of regional authenticity and global understanding allows him to create food that respects the past while remaining relevant to modern diners.

Tradition Meets Technique

At the heart of Kini’s cooking philosophy lies a simple rule: the soul of the dish must remain intact. Modern methods are used only to enhance consistency and presentation, never to overshadow authenticity. This balance is reflected in his signature creations.

Currently serving as a Faculty Chef at Enviroskills Academy – Institute of Hotel Management, Goa, he prioritises strong fundamentals, discipline, and realworld readiness. Beyond recipes and techniques, he emphasises kitchen ethics, teamwork, time management, and respect for ingredients.

For him, mentoring is about transformation. Watching hesitant students grow into confident professionals offers satisfaction equal to crafting a well-executed dish. Teaching also sharpens his own skills, constantly returning him to the basics and encouraging continuous learning.

Entrepreneurship with Purpose: Event Mandap

Kini’s entrepreneurial spirit found expression in Event Mandap, an event management company he co-founded with close associate Shirish Kalangutkar. The venture emerged from a simple observation: families desired meaningful celebrations but often faced financial or logistical constraints.

Event Mandap was designed to bridge that gap. The company offers budget-friendly events without compromising quality, blending traditional food, cultural values, and modern presentation.

From décor and planning to catering and execution, the team manages every detail, creating seamless and personalised experiences.

For Kini, events are not commercial transactions but opportunities to create memories where food, family, and celebration intersect naturally.

Crafting Seamless Experiences

Central to his event philosophy is the idea of a “seamless guest experience.” Rather than viewing gatherings as crowds to manage, he treats each attendee as an individual deserving care and attention.

Quiet coordination, thoughtful planning, and attention to small details ensure that guests feel comfortable from arrival to departure. This understated hospitality defines Event Mandap’s approach and distinguishes it as a one-stop wedding and event destination.

Balancing Multiple Roles

Managing the responsibilities of chef, educator, and entrepreneur is demanding, yet Kini views these roles as complementary. The precision and discipline of the kitchen inform his business decisions, while entrepreneurship strengthens his planning and

Though time management can be challenging, these experiences have cultivated resilience, patience, and trust in teamwork. Each role feeds into the other, creating a well-rounded professional perspective.

A Vision for the Future

Looking ahead, Kini’s ambitions remain rooted in authenticity. He hopes to continue researching and reviving forgotten community recipes, presenting them with contemporary aesthetics while preserving their original character. Through both teaching and Event Mandap, he aims to craft experiences where food becomes the emotional centrepiece of gatherings. His long-term mission is clear: to ensure that traditional cuisines are not lost to time, but instead celebrated, adapted, and passed on to future generations.

Words for the Next Generation

To young chefs, Kini offers measured advice, be patient, master the basics, and grow steadily rather than chasing quick success. Skill matters, but humility, discipline, and respect for one’s roots ultimately shape lasting careers.

In an era driven by speed and spectacle, Tejas Kini’s journey stands as a reminder that true culinary excellence lies in authenticity, purpose, and the quiet

Thai N Wok

Thai N Wok in Miramar offers authentic farm-to-table Thai cuisine by Warren Vaz, blending fresh homegrown ingredients, traditional recipes, and award-winning excellence for a true taste of Thailand in Goa.

If you're craving the bold flavours and aromas of authentic Thai cuisine in Goa, look no further than Thai N Wok, located in the heart of Miramar Panjim.

This culinary gem is the brainchild of Warren Vaz, a man passionate about Thai food and determined to share it with the people of Goa. Warren's journey in the culinary world began in 1987, when he first entered the entertainment and hospitality industries.

Over the years, he travelled extensively, sharpening his skills and gaining valuable experience in some of the best restaurants abroad. In 1996, he decided to set up his own nightclubs and restaurants in Goa that quickly became the talk of the town.

However, it wasn't until his friends suggested he open a Thai restaurant that the idea of Thai N Wok was born. Warren thought about it and he realised that it was the perfect opportunity to share his love for Thai cuisine with the people of Goa.

And so, in 2014, Thai N Wok was launched, with a promise to deliver authentic, mouth-watering Thai food to the good people of Goa.

Warm, inviting Thai dining space with orange‑accented walls, golden cultural art panels - perfect ambience for authentic flavours

The secret to Thai N Wok's success lies in its commitment to using only the freshest ingredients, sourced from Warren's own farm in Saligao.

The farm, which was converted from a 2100 square meter area behind his house, is where Warren grows a wide range of herbs and vegetables that are essential to Thai cuisine.

From Thai Basil and Kaffir Lime leaves to Broccoli and Morning Glory, every ingredient is carefully selected and grown to ensure that the dishes are as authentic as possible.

From the moment you step into Thai N Wok, you'll know that you're in for a treat. The restaurant's design is a testament to Warren's attention to detail and his passion for Thai culture.

Peaceful ambience is a perfect blend of traditional and modern elements, creating a warm and inviting atmosphere that's perfect for a fine dining with your family or your loved ones.

Thai N Wok’s award wall is proof of excellence in Thai cuisine

A vibrant spread of authentic Thai flavours, rich curries, crispy delights, fresh spring rolls, and aromatic soups—served for a feast that tantalises every taste bud

But the real star of the show is, of course, the food. Warren's commitment to traditional cooking methods ensures that every dish that leaves the kitchen is a masterpiece.

From the spicy kick of the Tom Yum soup to the rich, creamy flavours of the Green Curry, every bite is a flavour explosion that will leave you wanting more.

Tres Leches

The menu at Thai N Wok is a love letter to Thai cuisine, with dishes that showcase the bold flavours and spices of the region.

From the classic Pad Thai to the adventurous Khao Soi, there's something for everyone at this culinary haven. And if you're feeling adventurous, be sure to try some of the restaurant's signature dishes, like the Pad Pak Bueng Fai Daeng, which features the delicious Morning Glory plant grown in Warren's own farm.

Warren's philosophy is simple, and one that he lives by every day. As he puts it, "Believe in what you want to do and keep going as you did.

It's good to dream, but it's even better to work towards the dream and keep working. " This mantra is evident in every aspect of Thai N Wok, from the farm-to-table approach to the attention to detail in every dish.

In a world where food is often just a means to an end, Thai N Wok is a breath of fresh air. It's a reminder that, with passion, dedication, and a commitment to quality, even the most ambitious dreams can become a reality. So if you're looking for a truly authentic Thai dining experience in Goa, look no further than Thai N Wok.

With its warm ambience, delicious food, and commitment to quality, this hidden gem is sure to become your new favourite spot.

Thai N Wok takes pride in its impressive achievement of being awarded the prestigious 'Thai Select' award by the Tourism Authority of Thailand for nine consecutive years.

This esteemed recognition is a testament to the restaurant's commitment to serving authentic and high-quality Thai cuisine.

The 'Thai Select' award is a benchmark of excellence, and Thai N Wok’s consistent recognition speaks volumes about its dedication to culinary perfection.

As you leave Thai N Wok, you'll be struck by the realisation that Warren has achieved his goal of bringing a piece of Thailand to Goa. The food, the ambience, and the service all come together to create a truly unforgettable experience.

Whether you're a foodie, a traveller, or just someone who appreciates the finer things in life, Thai N Wok is a must-visit destination that will leave you feeling satisfied, happy, and already planning your next visit.

With its commitment to authenticity, quality, and customer satisfaction, Thai N Wok is a true gem in the heart of Goa.

So why wait? Book your table now and experience the authentic flavours of Thailand in the heart of Goa.

Spicy crab curry stir‑fry, Pad Pong Kari, served with aromatic herbs and a decorative vegetable flower

Pla Nuang Manow - Steamed whole fish in spicy lime broth, garnished with fresh herbs and lime slices

Cocktail bar

Leekuid

Leekuid is a premium cocktail bar in Goa, offering curated drinks, immersive music, gourmet pairings, and a vibrant social atmosphere that transforms evenings into elevated, memorable nightlife experiences.

In a destination celebrated for its free spirit, vibrant culture, and ever-evolving social scene, Leekuid stands as a refreshing redefinition of how people discover and enjoy their drinks.

Together with Liquor Vault, it forms a complete lifestyle ecosystem, seamlessly blending one of Goa’s largest and most diverse liquor retail experiences with a premium nightlife space under one unified brand.

Rather than separating retail from recreation, the concept brings both worlds together, allowing guests to explore, purchase, taste, and celebrate within the same environment. The result is not just a store or a bar, but a destination designed around experience.

A Store That Sets the Benchmark

Liquor Vault has earned its reputation as one of the largest and most unique liquor stores in Goa through scale, variety, and thoughtful execution.

The space offers an extensive selection across international and domestic brands, ensuring that every kind of customer, from casual buyers to connoisseurs, finds exactly what they’re looking for.

Its shelves feature everything from global beers and fine wines to premium and regular spirits, rare and limited labels, traditional Goan feni, mixers, gourmet snacks, and party essentials.

This wide spectrum transforms the store into a onestop solution for both everyday purchases and special occasions.

Beyond the range itself, the experience is equally considered. Clean layouts, organized displays, and easy navigation create a comfortable, efficient shopping environment. Competitive pricing further enhances accessibility, allowing customers to enjoy premium quality without the premium mark-up typically associated with such selections.

What makes this possible is a strong operational backbone, solid supplier relationships, bulk procurement, and streamlined systems.

Feel The Ambience, Savor The Moment

Combined with Goa’s favourable taxation structure, these efficiencies allow pricing advantages to be passed directly to customers while maintaining authenticity and uncompromised product quality. The outcome is exceptional value without sacrificing credibility or choice.

More Than Retail: A Complete Ecosystem

What truly differentiates Liquor Vault and Leekuid from conventional stores and bars is their integrated approach. Instead of existing as separate experiences, retail, nightlife, and engagement come together within the same brand universe.

Guests can browse global collections during the day and later step into an immersive social setting to enjoy curated pours and cocktails, often at prices rarely found elsewhere in India. It’s a seamless transition from selection to indulgence, making the entire journey fluid and memorable.

While Liquor Vault focuses on discovery and accessibility, Leekuid brings the energy.Designed as a premium nightlife destination, the space offers a vibrant yet refined atmosphere where music, lighting, and mixology combine to create an immersive setting.

Mood-driven interiors, dynamic soundscapes, and signature cocktails define the experience, striking a balance between sophistication and high-energy celebration.

Every detail, from the visual ambience to the drink presentation, is curated to elevate the evening. The goal is simple: quality drinks, great music, and a social environment that feels both stylish and welcoming.

It’s a place where conversations flow as easily as the cocktails, where friends gather, and where nights unfold organically.

Signature Leekuid Mood

team encourages customers to understand and appreciate them.

Curated tasting menus and regular weekend tasting events invite guests to sample new brands and discover fresh flavour profiles. These experiences often include brand showcases, guided sampling sessions, and seasonal or themed concepts that educate while entertaining. It’s a thoughtful blend of knowledge and leisure, designed to deepen appreciation for what’s in the glass.

To complement the drinks, Leekuid offers pairingfocused gourmet bites and bar-friendly dishes. Crafted for sharing, these food options are designed to enhance cocktails and spirits through balanced flavours, ensuring that every sip and bite work harmoniously together.

The Crowd and the Culture

Leekuid attracts a diverse yet discerning audience. Young professionals, tourists, party-goers, and premium lifestyle enthusiasts form the core community, creating a lively mix of local regulars and visitors seeking something beyond the ordinary.

The calendar stays equally dynamic. Special events, curated tasting nights, music-led evenings, themed experiences, brand collaborations, and private gatherings are regularly hosted at the venue.

Whether it’s an exclusive showcase, a social celebration, or a customized private event, the space adapts effortlessly to suit the occasion.

Guests can stay connected through social platforms for updates or directly reach out for tailored bookings and collaborations, making participation simple and accessible.

Redefining the Way Goa Drinks

In a region known for its spirited energy, Leekuid and Liquor Vault have introduced a fresh way to experience beverages, not just as products, but as moments.

By merging extensive retail, competitive pricing,

Areka Veg Café

Areka Veg Café offers affordable, wholesome vegetarian cuisine in a calm, family-friendly setting, blending strategic leadership, thoughtful ambiance, and multi-cuisine flavors for an inclusive, nourishing dining experience.

In a culinary landscape known for its diversity, Areka Veg Café enters with a clear and confident purpose, to offer wholesome, pure vegetarian food that balances quality, affordability, and comfort.

Designed for everyone from children to families, locals to tourists, the café positions itself as an inclusive space where good food and calm conversations naturally come together.

Founders Rooted in Strategy and Hospitality

Areka Veg Café is founded by Nikita Malhotra and Deepak Singh, a partnership that blends strategic brand thinking with deep operational expertise.

Nikita, with a Master’s degree in Advertising and Marketing and over six years of corporate experience, has been a partner at Veda Hospitality since 2015. Her background brings a strong understanding of consumer behavior, brand positioning, and long-term vision.

Deepak Singh complements this with hands-on hospitality knowledge. Holding a B.Sc. in Hotel Management and Technology, he brings over sixteen years of experience in the hospitality industry.

His entrepreneurial journey began in 2021, driven by a desire to create dining experiences that are efficient, welcoming, and consistent in quality. Together, they form a balanced leadership team focused on building a sustainable and guest-centric café.

The Meaning Behind “Areka”

The name Areka draws inspiration from the Areca palm, a symbol deeply associated with nature, purity, and positive energy.

In traditional practices such as Vastu Shastra and Feng Shui, the Areca palm represents harmony and well-being, values that align naturally with the philosophy of a pure vegetarian restaurant.

This symbolism extends beyond branding. It reflects the café’s intention to create a holistic dining experience, where food, environment, and emotions work together.

Areka is envisioned not just as a place to eat, but as a space that encourages balance, connection, and mindful enjoyment.

A Concept Built on Simplicity and Accessibility

At its core, Areka Veg Café is built around the idea that good vegetarian food should be accessible without being expensive.

The café targets a wide demographic across all age groups, with a focus on families and children, catering to customers with middle to high spending power.

Its appeal extends equally to Goan locals and visiting tourists who seek reliable vegetarian options prepared with care. What sets Areka apart is its competitive pricing strategy.

The menu is designed to deliver satisfying flavours without excess cost, ensuring that guests can enjoy quality meals without feeling burdened by premium pricing.

A Multi-Cuisine Vegetarian Menu

The café follows a multi-cuisine approach, offering a variety of vegetarian dishes to suit diverse palates. Seasonal rotation will continue to play a role, but over the past six months we’ve seen clear favourites emerge.

Dishes like palak patta chaat and kurkure momos have been especially popular, while on the beverage side, ginger tea, cold coffees, and orange mint masala mocktails have been crowd favourites.

An Atmosphere Designed for Connection

Beyond the food, Areka Veg Café places strong emphasis on ambiance. The space is designed to be calm, welcoming, and conversation-friendly, an environment where guests can slow down, share meals, and spend quality time together. Hygiene and care are central to the experience, reinforcing trust and comfort for every diner.

Whether it’s a family meal, a relaxed catch-up with friends, or a quiet lunch break, the café aims to feel warm and unhurried, reflecting the values behind its name.

Looking Ahead

Still in its early phase, Areka Veg Café is focused on building a strong foundation rather than rushing into trends or expansion.

With a clear vision, experienced leadership, and a commitment to honest pricing and wholesome food, the café is steadily carving out its place in Goa’s vegetarian dining scene.

Areka Veg Café represents a thoughtful return to balance, where purity, simplicity, and togetherness define the dining experience, and where vegetarian food is celebrated for its ability to nourish both body and spirit.

The Bake Shop

Latifa Shaikh, founder of The Bake Shop, creates customized healthy bakes, wheat, jaggery, millets, vegan and glutenfree, built from home, trusted by word-of-mouth, and driven by wellbeing.

Mrs. Latifa Shaikh, a homemaker and entrepreneur, embodies the belief that it is never too late to begin pursuing one’s true calling.

Guided by her philosophy that there is no failure, only feedback, she stepped into the world of baking not with the intention of building a brand, but with the simple desire to create a meaningful balance between personal passion and family life.

As a mother of two young sons, Latifa wanted the independence of working from home while nurturing her family. Baking began as a skill she wanted to learn for herself, but it gradually transformed into something far greater, the foundation of her brand, The Bake Shop.

Alongside baking, she continues to nurture her intellectual curiosity through reading, writing, and studying human psychology and behavior, interests that influence her thoughtful and personal approach to her craft.

From Simple Beginnings to a Unique Purpose

Latifa’s journey began with baking simple cupcakes and teacakes, eventually progressing to celebration cakes. However, she soon found herself questioning the conventional approach.

Instead of following familiar paths, she wanted to create something distinctive, something meaningful.

Her turning point came when she experimented with a wholesome wheat flour cake sweetened with jaggery and enriched with superseeds. When her family tasted it, the response was overwhelmingly positive.

What mattered most was her diabetic mother’s ability to enjoy the cake without any adverse impact on her sugar levels. This moment marked a profound realization: baking could be both delicious and nourishing.

From that point onward, healthy baking became her mission. She began creating wheat and jaggery cakes with superseeds, followed by innovative variations such as date and walnut cakes and fruit and nut combinations.

Her wheat and jaggery superseeds cake quickly became a favorite among customers, while her wheat and jaggery celebration cake paired with dark chocolate ganache emerged as a signature offering.

Custom

made ragi walnut brownies with 46% couverture dark chocolate

Expanding into Healthy and Inclusive Baking

Driven by her commitment to health-conscious baking, Latifa expanded her repertoire to include gluten-free, vegan, and millet-based creations.

Her offerings grew to encompass tea cakes, celebration cakes, cookies, granola, and granola bars, all crafted using thoughtfully selected ingredients.

Among her bestselling products are wheat and jaggery tea cakes, millet-based cakes made with ragi, khapli wheat, and jowar, and celebration cakes featuring almond flour and sugar-free dark chocolate ganache.

Her cookies, including wheat and jaggery chocochip cookies and ragi choco almond cookies, have gained widespread appreciation, while her superseeds granola reflects her dedication to wholesome snacking.

Each product reflects her philosophy of blending taste with nutrition, ensuring customers never have to compromise between indulgence and well-being.

The Art of Personalization and Connection

What truly distinguishes The Bake Shop is Latifa’s personalized approach.

Every customer is invited to participate in the creative process, discussing ingredients, preferences, and dietary needs in detail.

These conversations often evolve into collaborative experiences, where she carefully designs each product to suit individual tastes and requirements.

For Latifa, baking is more than a transaction, it is an emotional exchange. She believes every cake carries a part of her, created with intention, care, and a wish for the customer’s health and happiness.

The satisfaction of hearing customers express their joy and appreciation remains her greatest motivation.

Baking with Health as a Priority

Latifa’s focus on healthy ingredients stems from her awareness of modern lifestyle challenges. She recognizes how drastically food habits have changed and how lifestyle-related health issues have become increasingly common.

Her work reflects a conscious effort to return to more wholesome, nourishing ingredients,

customised Ragi cake especially with flaxseed and almond milk

Another significant milestone was successfully baking 5,000 cookies within a short span, demonstrating both her dedication and growing demand.

A Vision Rooted in Care and Well-being

Latifa Shaikh envisions The Bake Shop as more than a baking business. Her goal is to build a brand known for its care, precision, and commitment to customer well-being.

She hopes that every creation contributes positively to her customers’ health while making their celebrations meaningful.

Her journey reflects resilience, purpose, and an unwavering dedication to making a difference through mindful baking.

From a homemaker exploring a new skill to the founder of a trusted healthy baking brand, Latifa’s story stands as a testament to the power of passion, intention, and the courage to begin, no matter when the journey starts. mirroring the dietary wisdom of previous generations, when food was considered a source of strength and healing.

By using alternatives like jaggery, millet, almond flour, and superseeds, she offers customers healthier choices without compromising on flavor or celebration.

Building Trust Through Word of Mouth

The Bake Shop has grown organically, driven largely by word-of-mouth referrals. Family, friends, and satisfied customers have played a key role in spreading awareness, along with her presence on Google. Each positive review and heartfelt compliment has reinforced her commitment to innovation and quality.

One of her proudest achievements is hearing customers express their appreciation, not only for the taste of her cakes but for the patience and care she invests in customizing each creation.

hotel Lua Nova

If holidays are inspired by nature and your thirst for rustic solitude and inner peace, Lua Nova is the hotel your heart was yearning for.

Located at Goa's celebrated holiday capital at Baga, it overlooks a beautiful Canvas of village Goa, just 5 minutes walk from the Baga Beach.

Mumbai-based nutritionist and food blogger Greta Fernandes shares a protein-rich, guilt-free no-bake coffee cheesecake, a wholesome yet indulgent dessert ideal for healthy cravings or post-workout treats.

Article & Images by: Greta Fernandes (Deliciously URS)

Per 50g serving = 9g Protein

By the time we reach the month of February the zeal with which we started off the New Year begins to fade and it keeps getting harder to live up to the resolutions, which we had initially planned.

What’s even harder than that?

It is being on a diet, making delicious treats, and tasting just one bite to make sure you don’t over indulge.

That Just ONE BITE is the biggest test to a dieter’s willpower in the history of dieting.

But when the desserts are made in the house of Deliciously URS, we ensure that our readers don’t face this dilemma.

We create magic with ingredients making sure that the desserts are guilt-free and yet high on taste.  This No-Bake Coffee Cheesecake is decadent and at the same time high on protein.

Totally worth giving a try.

If you are looking for a "good-for-you", elegant and simple treat, this recipe is a stroke of brilliance.

No-Bake Coffee Cheesecake

Ingredients:

2 cups of low-fat cottage cheese (Paneer)

½ cup whipping cream

¼ cup sour cream

1 teaspoon vanilla extract

1 tablespoon white butter at room temperature

4 teaspoons instant coffee, dissolved in 1 tablespoon water

2 tablespoon monk-fruit sweetener

Few drops of coffee syrup (optional)

Method:

In the bowl of an electric mixer, using a whisk attachment, beat the whipping cream on high speed until stiff.  Remove from the mixer bowl and set aside. There is no need to wash the mixer bowl before continuing.

Add grated cottage cheese (paneer),  sour cream, vanilla, and coffee to the mixer bowl and beat until smooth. Add confectioners’ sugar and beat until combined.

Remove bowl from mixer and use a rubber spatula to gently fold in the reserved whipped topping. Do not overmix. Place the mousse in the fridge to chill.

To assemble mousse, fill the mousse in a piping bag with a nozzle and pipe the coffee cheesecake in small cups.  Drizzle instant coffee powder on top of the cups and refrigerate until ready to serve.

Add a drizzle of the coffee syrup on top for the strong flavour of coffee or you can skip it for a more subtle flavour.

Website : DeliciouslyURS.com

MK Swad by Kulkarni’s

MK Swad by Kulkarni’s is a family-run vegetarian cloud kitchen in Goa serving fresh, preservative-free homemade meals, blending tradition, hygiene, and heartfelt cooking to deliver comforting, authentic ghar ka khana daily.

In an age where convenience often overshadows care, MK Swad by Kulkarni’s stands as a quiet reminder of what food is truly meant to be, nourishing, honest, and deeply personal. Rooted in tradition and guided by the warmth of family, this vegetarian cloud kitchen from Goa has built its reputation on one simple promise: ghar ka khana, ghar ka swad.

A Journey from Passion to Purpose

MK Swad by Kulkarni’s is led by Mrs. Bhagyashree Mayur Kulkarni, originally from Indore, Madhya Pradesh. After marriage, she moved to Goa, bringing with her not just a new chapter of life but also a lifelong love for cooking.

Academically trained with a BCA in Digital Marketing, her early professional journey took her to the corporate world. However, long workdays and limited family time led to a pivotal realization, her hobby held the potential to become her calling.

What began as a personal dream to cook for her family gradually transformed into a profession, encouraged by her husband, who saw the value in turning passion into purpose. In 2018, MK Swad took its first steps in Cumbharjua, quietly winning over customers with food that tasted unmistakably homemade.

A Unique Mother-in-Law and Daughter-in-Law

Partnership

At the heart of MK Swad by Kulkarni’s lies a rare and beautiful collaboration between a mother-in-law and daughter-in-law. Mrs. Kulkarni’s mother-in-law brings with her decades of experience, having prepared food for temple rituals, festive thalis, naivedya (prasad), and traditional Goan and South Indian dishes.

When health concerns led the family to move to Mulgao, Bicholim in 2022, the kitchen became a shared space of responsibility, trust, and mutual respect.

Together, they manage orders, plan menus, and cook side by side, combining North Indian comfort food, South Indian staples, Goan specialties, and festive preparations. Their bond is reflected in every meal, creating food that carries the warmth of a mother’s care and a daughter’s dedication.

The Meaning of “Ghar Ka Khana, Ghar Ka Swad”

For MK Swad by Kulkarni’s, this phrase is not a slogan, it is a philosophy. In a world dominated by hotel kitchens, frozen ingredients, and preservatives, the brand returns to the fundamentals of home cooking. Every dish is prepared fresh, without artificial flavours or shortcuts, just as it would be for family.

Divine Modak Selection

The food is cooked by two women who treat their customers as their own, serving meals that comfort, reassure, and evoke memories of home.

Many customers describe the experience as emotional, often saying the food reminds them of their mother or their hometown, especially those living away from family.

Values That Shape the Kitchen

The kitchen operates on principles of honesty, hygiene, and consistency. As a pure vegetarian setup, MK Swad by Kulkarni’s maintains strict cleanliness standards and uses carefully selected ingredients.

Recipes are inspired by generations of home cooking, and maintaining consistent taste across every tiffin is a priority. Each meal is prepared with responsibility, ensuring that quality is never compromised for quantity.

Food Style and Culinary Offerings

The menu reflects everyday Indian home meals, chapati or bhakri with seasonal bhajis, full vegetarian thalis, zunka bhakri, and simple, satisfying preparations that focus on flavour rather than excess. Quality is the true measure here, with the goal that every customer finishes their meal feeling content and cared for.

Among the most loved dishes are Puran Poli, Modak, Veg Thali, Aloo Paratha, Sabudana Wada, Serradura,

Menus are thoughtfully planned and shared daily with customers, highlighting the next day’s specials and keeping the experience personal and interactive.

Tiffin and Breakfast Services

MK Swad by Kulkarni’s offers both full and mini vegetarian thalis. The full thali includes chapatis, rice, dal, bhaji, pickle, papad, and occasional complimentary additions, while the mini thali focuses on chapati or bhakri with bhaji.

Early-morning breakfast options range from parathas and thalipeeth to poha, upma, sabudana wada, and even puran poli, bringing homemade comfort to the start of the day.

Delivery, Reach, and Customers

Operating from Bicholim, the kitchen delivers across nearby areas including Assnora, Mapusa, Sanquelim, and Porvorim. Festive and specialty orders are delivered across both North and South Goa. Delivery charges remain minimal, reflecting a community-first approach inspired by trust-based food systems rather than commercial models.

The customer base includes working professionals, bank staff, college students, petrol pump employees, Brahmin families, and hospital patients, particularly expectant mothers seeking nutritious, homely meals.

Bulk Orders and Community Trust

MK Swad by Kulkarni’s also undertakes bulk and institutional orders for occasions such as poojas, haldi ceremonies, and festivals, with advance planning to ensure quality and timely preparation. Feedback consistently highlights the emotional connection customers feel with the food, often describing it as a reminder of home, family, and childhood.

Looking Ahead

The vision for the future is grounded and sincere. Rather than rapid expansion, the focus remains on steady growth, deeper community connection, and welcoming more customers into what the founders consider an extended family. For MK Swad by Kulkarni’s, success is measured not in scale, but in the trust built through every meal served.

In every sense, MK Swad by Kulkarni’s is more than a cloud kitchen, it is a living expression of home, tradition, and the belief that food cooked with love always finds its way to the heart.