Eat & Stay Goa - January Issue 2026

Eat & Stay Goa

Volume 5

Issue 1 January 2026

COVER FEATURE

JSan

JSan is a Goa-based Japanese izakaya and ramen restaurant focused on authenticity, craftsmanship, and immersive hospitality.

Bar Sogo

Bar Sogo is a relaxed yet refined South Goa bar and dining space offering global flavours, thoughtful cocktails, and warm hospitality.

Pen and Paper

Pen and Paper is a café–stationery concept in Goa blending coffee, creativity, and calm, creating a welcoming space for ideas.

Sugar Bliss

Shaboneev Coelho, founder of Sugar Bliss, is a Goa-based baker creating comforting homemade desserts with fresh ingredients and heartfelt craftsmanship.

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.

Editorial

Dear Readers,

Welcome to this month’s edition, where food, hospitality, and thoughtful experiences take centre stage—each story reflecting Goa’s evolving culinary and cultural landscape.

We begin with JSan, founded by chef Vishesh Jawarani, a Japanese izakaya and ramen gastropub rooted in tradition, craftsmanship, and immersive hospitality. From meticulous techniques to soulful flavours, JSan showcases how authenticity continues to redefine dining in Goa.

Adding to the region’s charm is Bar Sogo, a relaxed yet sophisticated bar and dining space in South Goa. Blending global flavours with local produce, thoughtful cocktails, and warm hospitality, it offers guests a space designed for slow, meaningful moments and lingering conversations.

We also explore Pen and Paper, a unique café–stationery concept that brings together coffee, creativity, and calm. With fresh food, thoughtful design, and an inspiring atmosphere, it has become a haven where ideas flow naturally and everyday moments feel intentional.

We celebrate homegrown talent with Shaboneev Coelho, founder of Sugar Bliss, whose comforting homemade bakes showcase the joy of simple flavours and passion-driven craftsmanship.

Adding a wellness touch, Mumbai-based nutritionist and food blogger Greta Fernandes shares a proteinrich pancake recipe—perfect as a healthy dessert or post-workout snack.

Beyond food, we highlight a thoughtful initiative by Taj Cidade de Goa, setting a new hospitality benchmark by creating a dignified crew area for event support staff, reminding us that true luxury lies in empathy and inclusivity.

Finally, for those planning their next getaway, we break down the choice between North and South Goa during peak season. Whether you seek vibrant nightlife and energy or calm beaches and relaxation, understanding this contrast helps shape a more fulfilling travel experience

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

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01 JSan

02 Bar Sogo

03 Pen and Paper

04 Sugar Bliss

05 High Protein Strawberry Banana Pancakes

06 Taj Cidade de Goa creates space, respect and dignity for event support teams

07 North Goa vs South Goa: Where to stay during peak season?

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

Content & Social Media

Saviola Dias

Renata Fernandes

Graphics & Layout

Latisha Govekar

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

JSan, founded by chef Vishesh Jawarani in Goa, is an authentic Japanese izakaya and ramen gastropub rooted in tradition, craftsmanship, and immersive hospitality.

Article by: Team ItsGoa Images by: JSan cover feature

www.itsgoa.com itsgoa_ Itsgoa

Vishesh Jawarani, founder and head chef of JSan, did not follow a conventional path to the culinary world. Initially pursuing business degrees, he explored multiple career avenues before discovering his true calling in the kitchen. His training at the Culinary Institute of America, followed by stints at Michelinstarred restaurants in New York, honed his technique, discipline, and culinary philosophy. JSan emerged from his profound respect for Japanese traditions and his desire to bring an authentic izakaya and ramen-focused experience to India, rooted in craftsmanship, purpose, and soul.

A Concept Rooted in Japanese Philosophy

JSan is a Japanese izakaya gastropub that fuses the relaxed, social spirit of an izakaya with the meticulous artistry of ramen. The concept draws inspiration from Japanese philosophies such as wabisabi and ikigai, celebrating imperfection, purpose, and attention to detail in both food and the dining experience. Located in Anjuna, Goa, JSan reflects the energetic yet easygoing vibe of its surroundings, providing an immersive space where guests can connect with the cuisine and the culture.

The name itself, combining Jawarani’s surname with the Japanese honorific “San,” underscores the founder’s admiration for Japanese culture, discipline, and culinary tradition.

Crafting a Menu with Precision

At the heart of JSan lies ramen, developed through two years of research and refinement. Every element —from hand-crafted noodles to broths—is prepared in-house using traditional techniques and an ingredient-first philosophy, free from MSG. Complementing the ramen-focused menu, the beverage program incorporates Japanese ingredients alongside locally sourced Indian botanicals, offering light, palate-cleansing drinks designed to enhance the flavors of the food.

Signature dishes such as pork tonkotsu ramen, soy tantanmen, miso kinoko, crispy chicken karaage, gyozas, tuna tartare, and tomato geotjori have become customer favourites. Desserts like the ‘Not the Royce Chocolate’ and matcha pudding, along with inventive cocktails including Naga in Goa, Akira, and Soil, highlight JSan’s balance of depth, comfort, and refined flavours.

Commitment to Quality and Adaptability

JSan prioritizes quality and freshness, sourcing local produce and collaborating with hydroponic farms to maintain consistency. While the menu reflects traditional Japanese ingredients, the team adapts dishes to accommodate certain dietary preferences whenever possible, though staples such as soy, sesame, and gluten remain essential to the authenticity of the cuisine.

Plans to explore gluten-free noodles are underway, reflecting a commitment to innovation without compromising the integrity of the dishes.

Hospitality as an Experience

At JSan, hospitality extends beyond service; it is about warmth, presence, and creating a memorable atmosphere. Guests are welcomed from the moment they enter, guided through Tori gates, and immersed in a setting that blends Japanese wabi-sabi with Goa’s susegad ethos of slow living. Staff are trained to articulate the philosophy and story behind each dish, elevating the overall experience while maintaining comfort and calm.

Customer feedback has played a pivotal role in shaping the restaurant. Adjustments, such as slightly dimming the lighting based on a guest suggestion, enhanced the ambience and reinforced the importance of attentive listening and responsiveness in creating a space that resonates with patrons.

Overcoming Challenges in Culinary Entrepreneurship

Introducing Japanese culinary techniques and service standards to the Indian market required patience, training, and fostering pride in craft. Educating diners about authentic flavors, particularly rich broths and izakaya-style small plates, was essential to making the cuisine accessible without diluting its authenticity. Operational consistency was maintained through carefully adapted systems learned abroad, ensuring high-quality execution across every service.

Competition is addressed by focusing on authenticity, clarity of identity, and unwavering quality. JSan emphasizes its expertise in ramen and izakaya-style plates rather than diversifying into every popular Japanese dish. Building lasting relationships with diners through attentive service, responsiveness, and community engagement has cultivated a loyal customer base and strengthened the brand.

The Role of Social Media

Social media is integral to JSan’s connection with its audience. Platforms such as Instagram are used to share the story behind dishes, highlight the team’s skills, engage with customers, and announce new offerings or events. For JSan, social media is not merely promotional; it is a channel for storytelling, conversation, and community-building.

Vision for the Future

Looking ahead, Vishesh Jawarani envisions JSan as India’s premier izakaya and ramen destination. Beyond establishing a signature culinary brand, he aims to elevate Japanese-inspired dining across the country, setting new benchmarks in quality, hospitality, and authenticity. For Jawarani, JSan represents not just a restaurant, but a platform to celebrate craftsmanship, culture, and immersive dining experiences.

Bar Sogo

Bar Sogo is a relaxed, sophisticated bar and dining space in South Goa, blending global flavours, local produce, thoughtful cocktails, and warm hospitality in a setting designed for slow, meaningful moments.

Bar Sogo is the vision of husband-and-wife duo, Divashri and Aatish, long-time residents of Goa who sought to reimagine what a bar in South Goa could be. Combining Divashri’s background in journalism and storytelling with Aatish’s experience in real estate and development, they set out to create a space that blends structure with soul. Bar Sogo embodies relaxed sophistication, inviting guests to slow down, linger, and connect, while reflecting the essence of the Goa they have called home for over two decades.

A Concept Rooted in Contrast

The concept at Bar Sogo thrives on the harmony between contrasts. It combines South Goa’s unhurried rhythm with a globally inspired sensibility, offering laid-back luxury without performance or pretense. The space takes cues from New Orleans jazz bars, layered and atmospheric, creating a subtly seductive environment. By day, sunlit interiors open onto lush paddy fields, ideal for long lunches and easy conversations. As evening falls, the bar transforms into an intimate, vibrant setting where music, light, and energy enrich the experience. At its core, Bar Sogo is an invitation to linger, shedding urgency and embracing time at a natural pace.

The name itself reflects this philosophy, a feeling of ease, familiarity, and belonging. Located in Varca, South Goa, the bar strikes a balance between connection and retreat, rooted in local rhythms while offering a contemporary bar and dining experience.

Curated Menus and Signature Offerings

Bar Sogo’s menu is crafted with intention and restraint, combining global influences with local Goan produce and coastal flavours. The kitchen focuses on confident, shareable dishes: grilled prawns with bold spices, slow-cooked meats, handmade pastas, and fresh salads balanced with citrus, herbs, and textures. Cocktails follow a similar philosophy, emphasizing layered, balanced flavours using seasonal fruits, herbs, and spices. The zeroproof menu mirrors this care, ensuring all guests can enjoy a thoughtfully crafted drink.

Signature dishes like the Fiery Grilled Prawns, Shrimp Tortellini in white wine sauce, Lamb Sliders, and Baileys Chocolate Mousse have become favourites among guests. Popular cocktails, including the Colonial Highball, Monsoon Mule, Velvet Voyage, and Goibada, reflect the bar’s focus on approachability, quality, and balance.

A refined bar where warm light, rare spirits, and quiet craftsmanship set the tone

Commitment to Quality and Sustainability

Quality begins at the source. Bar Sogo maintains close relationships with local farms, fisheries, and trusted suppliers, ensuring fresh, seasonal, and reliable ingredients. A sustainability-led approach underpins operations, from an in-house bakery and creamery to composting food waste and adopting nose-to-tail, low-waste practices. The bar and kitchen are inclusive, accommodating dietary preferences wherever possible, with an emphasis on zero-proof options that are layered and celebratory. Every dish and drink is designed to be fresh, considered, and universally enjoyable.

Hospitality as Experience

Bar Sogo prioritizes warmth, intuition, and attention to detail. Service is personal, not performative, with staff trained to adapt to the mood and needs of guests. The environment encourages connection, at the bar, community table, or verandah—allowing visitors to stay longer and feel comfortable.

Guests often remark on the sense of familiarity and effortless comfort, noting how the space quietly encourages lingering conversations, repeat visits, and a sense of discovery. Small touches, such as unobtrusive lighting and thoughtful service, create a memorable and immersive atmosphere.

Overcoming Challenges

Balancing elegance with South Goa’s relaxed pace has been one of Bar Sogo’s key challenges. Maintaining consistency in both experience and culinary output requires hands-on involvement from Divashri and Aatish in menu development, tastings, music curation, and service flow. Educating guests about nuanced flavours while preserving accessibility has helped the bar earn both local and visitor loyalty.

Competition is addressed through focus rather than reaction. By clearly defining their identity and maintaining consistent quality, the team has cultivated a space that resonates with guests over trends or fleeting attention. Curated events, popups, and intimate gatherings foster connection without disrupting the calm rhythm of the space.

Storytelling Through Social Media

Social media acts as an extension of Bar Sogo’s storytelling. Platforms like Instagram showcase sunsets, cocktails, menus, music, and moments that define the bar’s experience. The emphasis is on authenticity, capturing the essence of Bar Sogo as it naturally unfolds rather than following trends or marketing gimmicks.

Vision for the Future

Looking ahead, Bar Sogo aims to deepen its role as a community space, strengthening its presence within Varca and the wider Goan landscape. The focus remains on refining flavours, enhancing sustainable practices, and creating a platform for shared experiences, conversations, collaborations, music, and food. For Divashri and Aatish, Bar Sogo is more than a bar; it is a place where local rhythms and global ideas meet naturally, quietly, and without performance.

Pen and Paper

Pen and Paper is a café–stationery space in Goa blending coffee, creativity, and calm, offering fresh food, thoughtful design, and an inspiring environment where ideas and conversations naturally flow.

Article by: Team ItsGoa Images by: Pen and Paper stationery & CAFE www.itsgoa.com itsgoa_ Itsgoa

A Vision Rooted in Passion

Pen and Paper began as a stationery store in St. Cruz, founded by Armaan Shaikh soon after he completed his engineering degree. His deep love for coffee led to the evolution of a second outlet in Patto, Panaji, where stationery and a café coexist under one roof. While the concept is common internationally, it remains rare in India, placing Pen and Paper among the first innovators to introduce this model to Goa.

The Concept and Experience

The café is designed to be premium, cosy, and aesthetically inviting. Soft music, warm lighting, and the aroma of freshly brewed coffee create an atmosphere where visitors naturally slow down, unwind, and allow their thoughts to flow.

The brand’s philosophy, “It all starts with Pen and Paper” , extends beyond stationery, symbolizing the belief that creativity and meaningful conversations often begin with a cup of coffee.

A Name That Reflects a Philosophy

The name Pen and Paper stems from the idea that every creation, plan, or spark of imagination begins with these simple tools. The café embodies this sentiment, offering a space where customers can relax, write, sketch, and reflect. The location in Patto strategically allows professionals, students, and travellers to enjoy this unique blend of work and leisure.

Curated Menu Crafted With Care

Pen and Paper’s menu is intentionally straightforward, offering fresh sandwiches, coffeebased drinks, frappes, almond croissants, fudge brownies, and its much-loved Chocolate Chunk Cookie. The selection is limited by design to ensure uncompromised quality, with each item made fresh daily and free from preservatives. This commitment gives the café a homely feel that customers often highlight in their feedback.

Signature Favourites

Among the café’s offerings, the Hazelnut Cappuccino stands out as a popular signature drink. The Chocolate Chunk Cookie has earned a loyal following as well, with many guests returning specifically for its rich flavour and texture. These items have become key identifiers of the Pen and Paper experience.

Commitment to Quality and Freshness

Every product served at Pen and Paper is prepared fresh each day, staying true to the brand’s promise of delivering food that feels homemade. The absence of preservatives reflects a dedication to wholesome ingredients and honest flavours. This approach attracts customers who value both taste and authenticity.

Customer Service That Sets the Tone

Politeness and problem-solving lie at the center of the café’s service culture. Staff members are trained to provide a welcoming experience, creating a friendly environment that encourages customers to return. This emphasis on hospitality distinguishes the café from competitors and strengthens its community presence.

Customer Love and Memorable Feedback

Pen and Paper consistently receives appreciation for its almond croissants, Chocolate Chunk Cookies, and sandwiches. Many visitors note the warmth of the space, the freshness of the food, and the originality of its café-stationery concept. This feedback has shaped the business and confirmed the value of its

Challenges and Growth

Introducing Goa to a hybrid concept combining stationery and coffee was a significant challenge. Initially, customers were curious, unsure of what to expect. Over time, the distinctiveness of the idea became one of Pen and Paper’s strongest assets. Managing a café alongside a stationery wholesale business required efficient systems and a dedicated team, elements Armaan prioritized from the start.

Thriving Amid Competition

Armaan credits the brand’s progress to strong teamwork, organised operations, and his personal investment in every detail of the business. Pen and Paper reflects his creativity and personality, allowing it to stand out in a competitive industry.

Building Connections Through Social Media

Social media plays an important role in engaging with customers. Through consistent content and storytelling, the brand builds a digital relationship with its audience, extending the café’s charm beyond its physical space.

A Vision for the Future

In the years ahead, Armaan envisions Pen and Paper becoming a space where people can reconnect with themselves, engage with others, and immerse in creativity. His goal is to nurture an environment where ideas flow freely and where the simple act of holding a pen and a cup of coffee can spark something meaningful. Pen and Paper continues to grow as a haven for inspiration—one cup, one page, and one visitor at a time.

home baker

Sugar Bliss

Shaboneev Coelho is a Goa-based baker and founder of Sugar Bliss, creating warm, comforting homemade bakes with fresh ingredients, heartfelt craftsmanship, and a strong focus on customer joy.

Shaboneev Coelho is a self-taught and professionally trained baker and pâtissier, and the founder of Sugar Bliss, a homegrown baking venture based in Goa. She is a passionate baker who finds joy in creating comforting, homemade treats that bring people together. For Shaboneev, baking serves as both a creative outlet and a way to share happiness with her customers. Currently based in Goa, India, she continues to experiment with flavours, refine techniques, and craft heartfelt creations that reflect her love for the art of baking.

Shaboneev Coelho’s journey into baking began at an age when curiosity often shapes lifelong passions. At just ten years old, watching her father prepare hearty, flavourful meals in the kitchen left a lasting impression on her. Those moments sparked a fascination that went beyond observation. Helping him cook soon turned into a genuine love for baking, rooted in family, warmth, and shared experiences around food.

Her interest gradually transformed into hands-on practice during her twelfth-grade years. Shaboneev began baking muffins and cupcakes for family birthdays and intimate celebrations, using each occasion as an opportunity to learn and improve. A defining milestone came when she received her first major order, a cake for her best friend Caryn’s 21st birthday. This experience marked a turning point, reinforcing her confidence and strengthening her commitment to baking as more than just a hobby.

A Style Shaped by Comfort and Craft

Shaboneev’s baking style is best described as warm, comforting, and thoughtfully personal. She draws inspiration from classic recipes, enhancing them with subtle details that make each creation feel special and memorable. Her focus remains on flavours that feel familiar yet refined, allowing her bakes to resonate emotionally with those who enjoy them.

What truly distinguishes her work is the care she brings to every stage of the process. She prioritises the use of fresh, high-quality ingredients sourced from trusted local suppliers, recognising their impact on taste and texture. For Shaboneev, baking is not only about technique but about creating moments of happiness and connection through food.

Technique, Patience, and Consistency

Shaboneev’s growth as a baker has been shaped by discipline, patience, and an unwavering attention to detail. She has invested time in mastering essential techniques such as proper mixing methods, accurate baking times, and understanding how ingredients work together. Continuous practice and thoughtful adjustments have allowed her to refine her recipes and achieve consistent results.

Among her creations, one item stands out as her signature. Her warm, crunchy churros paired with rich chocolate sauce have become a crowd favourite and her most frequently ordered treat. This dish reflects her dedication to perfecting both flavour and texture, showcasing her ability to balance simplicity with excellence.

A Customer-Centred Approach

Customer experience remains central to Shaboneev’s philosophy. She approaches every order with care, particularly when handling custom requests or specific dietary preferences. By taking the time to understand her customers’ expectations and maintaining clear communication, she ensures that each creation feels personal and thoughtfully executed.

While her current focus is on classic baked goods, she remains open to expanding her offerings in the future. Exploring options such as gluten-free or organic products is part of her long-term outlook, driven by curiosity and a desire to grow with her audience.

Overcoming Challenges and Building the Future

Balancing a full-time job with her passion for baking has been one of Shaboneev’s greatest challenges. Managing time and maintaining consistency required structure, organisation, and persistence. Through regular practice and disciplined planning, she transformed these challenges into valuable learning experiences that strengthened her confidence and skill set.

She continues to stay inspired by following fellow bakers, engaging with creative content online, and experimenting with new ideas in her own kitchen. While she embraces evolving trends, she remains grounded in her personal style and values.

Looking ahead, Shaboneev envisions her baking evolving into a recognised brand over the next five years. She aims to expand her menu, reach a wider audience, and continue refining her craft.

Above all, she hopes to build a meaningful and thriving business that brings joy to people, reflects quality in every detail, and allows her to keep learning and growing within the baking community.

Valentine’s Day Bake sale

Mumbai-based nutritionist and food blogger Greta Fernandes shares a simple, protein-rich pancake recipe perfect for a healthy dessert or post-workout snack.

Article & Images by: Greta Fernandes (Deliciously URS)

Can pancakes be healthy?

Yes, protein pancakes can be a great option as a guilt-free dessert.

Traditional pancakes can be high in carbs and sugar, spiking your blood sugar and leaving you hungry shortly after. Adding protein to pancakes will help you keep satiated and make sure it doesn’t spike your blood sugar.

These pancakes are made with super simple ingredients and a bit of spices like cinnamon and nutmeg thrown your kitchen will smell so good. Also they are light and fluffy in texture.

And the best part these pancakes are done in a jiffy and hence can be a made as a quick post workout snack.

Ingredients:

1/2 cup rolled oats (50 grams) 1/4 cup vanilla protein powder 30 grams

1 small-medium ripe banana ½ cup strawberries

1 tablespoon refined flour

1 teaspoon baking powder ½ tbsp monk fruit sweetener

1 teaspoon cinnamon ½ tsp grated nutmeg Salt to taste

1 large egg 1/4 cup milk Butter for cooking

Method:

To make the oat flour. Add rolled oats to your blender and blend for 10-15 seconds until it is broken down into a flour-like consistency.

Combine your dry ingredients. Add oat flour, protein powder, refined flour, baking powder, cinnamon, and salt to a small bowl and mix well to combine.

Mix your wet ingredients. In a separate medium bowl, mash your bananas until smooth. Add your egg and milk and mix well to combine.

Add your dry ingredients to your wet ingredients and whisk until ingredients are combined. Try not to over mix. The batter consistency should be pretty thick. Let pancake batter sit for 5 minutes. Heat a large non-stick griddle over medium-low heat. Once hot, add butter and let it warm up.

Using a 1/4 cup as a scoop, form into equal-sized pancakes. I get about 5 (you may need to cook in batches depending on how big your pan is)

Cook for 3-4 minutes until small bubbles start to form on the outside. There won't be a lot of bubbles. Flip and cook for another 1-2 minutes until golden brown. Top it up with sliced bananas, strawberries and chocolate peanut butter or maple syrup.

Handy Tips:

1. For fluffier pancakes, add stiffly beaten egg whites (2 eggs). You need to whisk them till they form stiff peaks and then lightly fold them in the pancake batter, taking care not to over mix.

2. Try to keep thick consistency of the pancake batter, if you make it too runny the pancakes will turn out crisp instead of fluffy.  3. These are best served hot so only make them when you are ready to eat them.

Taj Cidade de Goa sets a humane hospitality benchmark by creating a dignified crew area for event support staff, ensuring comfort, hygiene, and respect behind the scenes.

When the lights come on and celebrations unfold what guests witness is elegance in motion, seamless events, flawless service and moments crafted to perfection. Yet, behind every grand wedding, international conference or landmark celebration lies a vast ecosystem of event management support staff technicians, decorators, riggers, loaders, drivers and coordinators who get ignored.

During peak events, when hundreds of skilled workers move in and out of the property, labour movement increases exponentially. Traditionally, such teams are left to manage basic needs in makeshift or inadequate conditions. Recognising this often unseen but essential workforce, Taj Cidade de Goa has taken a thoughtful and humane step forward by creating a dedicated space for event support staff to dine with dignity, have access to clean washroom facilities and a space to relax and recharge during large-scale functions.

The newly created “Crew Area” provides a clean, well lit and organised space where Event support staff can sit down for their meals, hydrate and rest

Equally important is access to safe drinking water and to hygienic washroom facilities which are wellmaintained and easily accessible ensuring basic human needs are met without compromise or discomfort.

Speaking on the initiative, Mr. Ranjit Phillipose, Senior Vice President – Operations, IHCL Goa, said, “True hospitality is defined by how we treat people. The teams working behind the scenes are integral to the success of every event, and it was important for us to ensure they are supported with dignity and respect. Being able to initiate this change and create a meaningful, positive impact on their everyday experience is something we genuinely value and wanted to pioneer.”

Jerry Pinto CEO of Buzz Events a leading Event Management Organisation in Goa welcomes the initiative “Indeed encouraged to see what Taj Cidade de Goa has created for the vendor’s staff and labour here at the Vendor’s Lounge. To be able to have meals in a cleaner and heathier environment with access to clean drinking water and washrooms with dignity is indeed festive cheer.

This initiative is not about charity; it is about respect. It reflects a deeper philosophy that hospitality does not stop at the guest experience, but extends to everyone who contributes to creating it. By ensuring dignity, safety and comfort for event management personnel, Taj Cidade de Goa reinforces a culture of inclusion and empathy within the hospitality ecosystem.

In an industry known for its grandeur, Taj Cidade de Goa’s approach stands out for its humanity. It acknowledges that the success of any large function is built not only on chandeliers and centrepieces, but by the hands that lift, install, manage and execute every detail.

As the hospitality sector evolves, initiatives like these set new benchmarks for responsible luxury. At Taj Cidade de Goa, dignity is not reserved for the stage — it is extended behind the scenes, where it matters just as much and maybe even more.

North Goa offers nightlife, energy, and crowds, while South Goa provides calm beaches, space, and relaxation—your peak-season choice depends on whether you prefer excitement or tranquillity.

Goa may be a small state, but choosing between North Goa and South Goa during peak season can shape your entire travel experience. While both regions offer beaches, culture, and coastal charm, they cater to very different kinds of travelers. Understanding these differences helps you pick the right base for your holiday when Goa is at its busiest.

The Peak Season in Goa

Peak season in Goa typically runs from December to February. The weather is pleasant, the sea is calm, and the state comes alive with festivals, nightlife, and visitors from across the world. During this time, accommodation prices rise, popular spots get crowded, and advance planning becomes essential.

North Goa: Lively, Social, and Fast-Paced

North Goa is known for its high-energy atmosphere. Beaches like Baga, Calangute, Anjuna, and Vagator attract travelers looking for nightlife, beach parties, cafés, and shopping. This region suits first-time visitors, solo travelers, and groups of friends who enjoy social settings.

Staying in North Goa during peak season means easy access to clubs, beach shacks, music events, and night markets. However, it also comes with heavier crowds, traffic congestion, and higher noise levels, especially near popular beaches. Accommodation options range from budget hostels and boutique hotels to luxury resorts.

South Goa: Calm, Scenic, and Relaxed

South Goa offers a slower and more peaceful experience. Beaches like Colva, Benaulim, Varca, and Palolem are cleaner, quieter, and less commercialized. This side of Goa appeals to couples, families, and travelers seeking relaxation and privacy.

During peak season, South Goa remains relatively uncrowded compared to the north. Resorts are more spread out, and the surroundings feel greener and more tranquil. While nightlife and shopping options are limited, the region makes up for it with serene beaches, scenic sunsets, and a laid-back atmosphere.

Accommodation Options and Pricing

North Goa provides a wide range of accommodation choices, making it easier to find something at different price points. Budget travelers will find hostels and guesthouses, while luxury seekers can choose premium beachfront resorts. rable.

South Goa accommodation is dominated by resorts and upscale hotels, often offering larger properties and private beach access. Prices can be higher, but the experience tends to be more exclusive and peaceful.

Beaches and Activities

North Goa beaches are vibrant and activity-packed. Water sports, live music, beach parties, and bustling shacks define the experience. It’s ideal for travelers who want constant action and social interaction.

South Goa beaches focus on calm experiences such as long walks, swimming, yoga retreats, and wellness stays. Water sports are available but more limited,

Food, Nightlife, and Culture

North Goa has a diverse food scene, ranging from local Goan cuisine to international cafés and finedining restaurants. Nightlife thrives here, with clubs, bars, and late-night parties happening almost daily during peak season.

South Goa leans more toward authentic Goan food, beachside dining, and early evenings. Cultural experiences feel more intimate, with heritage villages, churches, and quieter local markets.

Accessibility and Getting Around

North Goa is closer to major hubs like Panaji and Mapusa, making it easier to explore markets, beaches, and attractions. Traffic during peak season can be heavy, but everything is relatively close.

South Goa offers more open roads and scenic drives but requires longer travel times between attractions. Renting a vehicle is often the best way to explore comfortably.

Which One Should You Choose?

Choose North Goa if you enjoy nightlife, social energy, shopping, and a fast-paced holiday. It’s ideal for party lovers, young travelers, and first-time visitors who want to experience Goa’s vibrant side.

Choose South Goa if you prefer peace, natural beauty, spacious resorts, and a slower travel rhythm. It’s perfect for couples, families, and travelers seeking relaxation away from crowds.

Final Thoughts

Both North Goa and South Goa shine during peak season, but in very different ways.

Your choice depends on what you want from your holiday, energy and excitement or calm and comfort.

Understanding these differences ensures you stay in the part of Goa that truly matches your travel style and makes your peak-season visit memo