Goa
Eat& Stay
Volume 5
Issue 10
October 2026
COVER FEATURE
The Grillers Goa The Grillers Goa brings burgers, pizzas and global street food together with generous portions, homemade sauces and a distinctly Goan touch.
FOKANA – The Goan Foood Truck Puja Narvekar’s FOKANA brings Goan flavours to the streets, creatively reimagining traditional poie through comforting global-inspired fillings.
Casa Amore Bastora Casa Amore Bastora by Nipun and Rubal Sakhuja offers private villa stays surrounded by heritage, nature and tropical charm.
ORO Baking Pizzas Chef Mathson Solomon Miranda brings family baking heritage to ORO Baking Pizzas, creating wood-fired pizzas with craftsmanship and character.
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 www.itsgoa.com itsgoa_ Itsgoa Goa, just 5 minutes walk from the Baga Beach.
At ORO Baking Pizzas, Chef Mathson Solomon Miranda draws on his family’s baking heritage to create distinctive wood-fired pizzas. His approach blends traditional craftsmanship with inclusivity and community.
In the heart of Fontainhas, Café Morango brings Goan comfort food to life within a charming heritage home. Portuguese-Goan character, traditional snacks and homely warmth come together to create an inviting neighbourhood experience.
Editorial
Sisters of Sikkim Kitchen, founded by childhood friends Sangita and Sonika, brings authentic
Dear Readers,
Himalayan flavours to Goa. Its traditional dishes celebrate friendship, heritage and the taste of home.
Welcome to the October 2026 edition of Eat & Stay Goa, where we continue to explore the flavours, spaces and experiences that make Goa special. This month, we bring together casual dining, heritageinspired spaces, distinctive stays and comforting recipes that celebrate both local traditions and flavours from beyond Goa.
We begin with The Grillers Goa, where burgers, pizzas and international street food meet Goan flavours, generous portions and homemade sauces. Its casual setting and affordable menu make it ideal for satisfying meals.
We also feature a festive recipe by Mumbai-based certified nutritionist and food blogger Greta Fernandes. Her kidney bean and cottage cheese tacos combine protein-rich ingredients, crunchy vegetables and creamy dressing for a wholesome party snack.
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.
FOKANA – The Goan Foood Truck brings Goan flavours to the streets, reimagining traditional poie with inventive fillings and global influences. It offers fresh, comforting food rooted in Goan culinary traditions.
For those seeking a slower stay, Casa Amore Bastora
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!
offers a private 4BHK villa blending Goan heritage, Mediterranean influences and contemporary comforts. Surrounded by tropical gardens, it invites
Jessyl Fernandez
Editor
guests to enjoy privacy, togetherness and unhurried living.
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Index
Editorial Team
01 The Grillers Goa
02 FOKANA – The Goan Foood Truck
03 Casa Amore Bastora
04 ORO Baking Pizzas
Chief Editor
Jessyl Fernandez
07 Kidney beans & Cottage cheese Tacos
Sales
Donald Fernandez
Andrea Fernandes
Introduction
Content & Social Media
Britney Fernandes
05 Café Morango
06 Sisters of Sikkim
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 blog-based website transcended the virtual space, with the ItsGoa magazine – a soughtafter resource for visitors to Goa from countries like Norway, Germany, UK, USA, UAE, etc.
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
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cover feature
The Grillers Goa The Grillers Goa serves freshly prepared burgers, pizzas and international street food with Goan flavours, offering generous portions, homemade sauces, affordable prices and satisfying meals in a casual setting.
Article by: Team ItsGoa
Images by: The Grillers Goa
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In the colourful lanes of Fontainhas, Panjim, The Grillers Goa brings together American fast food, international street-food favourites and familiar Goan flavours in a casual, welcoming setting. Founded by Mikhil Morajkar and Luiton Fernandes, the café is the result of a friendship that began during their hospitality studies and gradually grew into a shared ambition to build something of their own. With freshly prepared food, generous portions and affordable prices at its core, the venture reflects their commitment to flavour, sincerity and perseverance.
A Friendship That Grew Into a Business
Mikhil and Luiton first met in 2012 while studying Hospitality Management at IIAS, Panjim. Although their culinary specialisations differed, their shared love for street food brought their ideas together. Mikhil developed his expertise in continental cuisine
The owners - Mikhil Morajkar and Luiton Fernandes
and pizzas, gaining professional experience at Russo’s in Dubai, while Luiton explored pastry,
Running the venture alongside their regular jobs
desserts and cakes, with work opportunities in the
demanded considerable effort. Their days were
USA and Dubai.
divided between professional commitments and the responsibilities of the food truck, with evenings
The idea of starting their own venture took shape
spent serving customers and days off devoted to
through conversations after long working shifts.
shopping, preparation and events. Although the
Inspired by a smash burger they tried at Five Guys,
routine was exhausting, their belief in the idea
the duo began discussing how simple food could
encouraged them to keep going.
deliver remarkable flavour without unnecessary complexity.
The COVID-19 pandemic forced them to close the food truck and reconsider their plans. A trademark
They would sit together with a notebook, exchange
dispute also meant they could no longer use their
ideas and imagine the kind of place they wanted to
original business name, leading to the transition to
create. What started as informal conversations
The Grillers Goa. Rather than abandon their dream,
eventually became a business built on friendship,
they adapted to the circumstances and eventually
trust and a shared willingness to learn.
established a permanent café in Panjim. This transition marked an important turning point,
From a Food Truck to a Café in Panjim
teaching them resilience and the importance of rebuilding with patience and determination.
In 2018, the duo brought their vision to life with a food truck called The Serial Grillers in Anjuna. The
A Menu Rooted in Flavour and Familiarity
venture gave them an opportunity to introduce their food to customers and develop their concept
At The Grillers Goa, the philosophy is
through practical experience. One of their distinctive
straightforward: good food should be flavourful,
initiatives was converting a shawarma truck into a
satisfying and accessible. The menu brings together
self-powered food truck using solar panels,
American-style burgers, pizzas, grilled dishes and
demonstrating their resourcefulness in finding
international street-food favourites, alongside
solutions with the means available to them.
offerings that reflect Goa’s culinary identity.
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Made from scratch with in house sauce and base featuring our Classic Margherita pizza
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Customer Favourites and Signature Sauces
Among the café’s most popular choices is the Grilled Chicken Burger, served with homemade curly fries. Prepared with patties and sauces made from scratch, it reflects the founders’ emphasis on thoughtful preparation. Cheesy Garlic Bread and Chicken Loaded Fries are also favourites, while the Tandoori Chicken and Mushroom Peperonata pizzas appeal to those who enjoy bold flavours and generous portions. The cold coffee has developed its own following, too, offering a refreshing accompaniment to the menu.
Fiery wings tossed in signature sauce
Sauces play an important role in the café’s identity. The Fiery Sauce, burger sauce and pizza sauce are prepared in-house using the founders’ own recipes, developed through repeated experimentation. Their pizza sauce, made daily with fresh tomatoes, receives particular attention. By following their preparation methods carefully, they aim to maintain consistency and ensure that customers can enjoy the flavours they have come to appreciate on every visit.
Rather than complicating familiar dishes, the founders focus on fresh ingredients, careful preparation and consistency.
The team prepares food fresh to order and makes its sauces in-house, paying attention to the small details that influence taste. For Mikhil and Luiton, a dish does not need to be elaborate to be memorable; it needs the right balance of flavours and thoughtful execution. This approach allows them to offer comforting food while maintaining the quality and value they want customers to associate with the café.
The founders also enjoy bringing international influences together with familiar local flavours rather than simply replicating dishes from elsewhere. Their Chicken Cafreal Pizza illustrates this approach, combining the Goan-inspired flavour of cafreal with a globally loved favourite. Alongside it, customers can find classics such as Margherita pizza and a variety of burgers, creating a menu that balances familiarity with experimentation.
Grilled Chicken Steak
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Fried Chicken Combo A complete meal
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New recipes are developed through experimentation
This variety allows people with different preferences
and honest feedback from friends who enjoy food.
to enjoy a meal together without having to
Customer preferences and changing trends also
compromise on choice. Whether customers are
inform the process, but every addition must fit the
looking for a quick bite, a casual catch-up over
café’s identity. Ingredient quality, portion sizes,
coffee or a filling meal, the aim is to offer satisfying
preparation methods and pricing are considered
options at accessible prices. For the founders,
together to ensure customers receive good value
affordability is not about cutting corners but about
without compromising on flavour. The goal is to
making thoughtful choices that balance quality,
make satisfying meals accessible while continuing to
portion sizes and cost.
introduce dishes that keep the menu interesting.
A Relaxed Space for People and Their Pets
Something for Every Appetite
Beyond the food, The Grillers Goa aims to provide a Variety is central to the menu, with options for both
welcoming space where people can spend quality
vegetarian and non-vegetarian diners. Vegetarian
time with friends, family and their pets. The
choices include more than ten varieties of pizza,
founders wanted the café to be more than a place
paneer burgers, chilli cheese toast and vegetarian
to eat; they envisioned a relaxed setting where
sandwiches. Non-vegetarian offerings range from
customers could unwind, enjoy a meal and feel
grilled chicken and burgers to wings and other
comfortable spending time together. Recognising
favourites, ensuring there is something to suit
that pets are part of the family for many people,
different tastes.
they chose to make the café pet-friendly while
The Grillers parked at an event venue
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striving to maintain a pleasant environment for all guests. This approach reflects their broader understanding of hospitality, where the experience extends beyond what is served at the table. Friendly service, a comfortable atmosphere and the freedom to enjoy an unhurried meal are all part of what they hope customers remember.
Building Through Challenges and Change
The journey has involved sacrifices, uncertainty and continuous adjustment. Balancing full-time jobs with a food truck, rebuilding after the pandemic and establishing a café in the competitive Fontainhas neighbourhood have all presented challenges. Rising operating costs, fluctuating ingredient prices and unpredictable weather continue to demand careful planning and adaptability.
Despite these difficulties, the founders consider the transition from a food truck in Anjuna to a permanent café in Panjim one of their most rewarding achievements. Having experienced the effort required to build the business from the ground up, they value every returning customer, recommendation and word of encouragement. The support they receive serves as a reminder of why they began and motivates them to keep improving.
Their plans centre on steady progress, with quality and customer satisfaction remaining important considerations.
For Mikhil Morajkar and Luiton Fernandes, the café represents more than a business. It is the outcome of a friendship, a shared love for food and a dream pursued through years of hard work. From their early days serving customers from a food truck in Anjuna to welcoming guests at their café in Fontainhas, their journey has been shaped by experimentation, setbacks and the determination to keep moving forward.
As they look to the future, the founders remain grateful to everyone who has supported them along the way. With its combination of international street-food influences, Goan flavours, freshly prepared dishes and a relaxed atmosphere, The Grillers Goa continues to build its story one meal at a time, guided by the belief that good food, honest effort and genuine hospitality can create lasting connections.
Their longstanding friendship remains central to the business. Outside work, Mikhil and Luiton enjoy playing 8-ball pool, travelling and hiking, activities that allow them to unwind and explore beyond their professional commitments. The trust they have developed over the years continues to support their partnership as they navigate the responsibilities of running a growing venture.
Looking Ahead With Gratitude
The focus at The Grillers Goa remains on learning, improving the menu, exploring new dishes and maintaining the standards that have shaped the business. The founders want to grow at a pace that allows them to preserve their original values while continuing to offer food they can be proud of.
Crowd Favourite Tandoori Chicken Pizza
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FOOD TRUCK
FOKANA – The Goan Foood Truck FOKANA blends Goan culinary traditions with global flavours, reimagining Poie through inventive fillings while offering fresh, comforting dishes and a welcoming food truck experience rooted in Goa. Article by: Team ItsGoa
Images by: FOKANA – The Goan Foood Truck
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For Puja Narvekar, entrepreneurship began with a desire to create something of her own. Before becoming the founder of FOKANA – The Goan Foood Truck, Puja spent years working as a cabin crew member, an experience that introduced her to people from different backgrounds and taught her the importance of discipline, teamwork and attentive customer service. Today, those lessons continue to influence the way she approaches her food business.
FOKANA was conceived by Puja and her husband as a food concept that would bring together the familiarity of Goan cuisine and the excitement of flavours from elsewhere. Built around a food-truckbased café, the venture reflects their interest in creating something distinctive while remaining rooted in the culinary culture of Goa. With the support of her husband and father, Puja has taken the transition from aviation to entrepreneurship one step at a time, learning the many aspects of running a food business along the way.
From Aviation to Entrepreneurship
Moving from aviation into the food industry meant entering an entirely new environment. While her previous career had given Puja a strong foundation in hospitality and customer interaction, running FOKANA required her to understand everything from menu planning and ingredient procurement to costing, food preparation and daily operations.
The shift has been challenging but rewarding. Together with her husband, she has been involved in developing the concept and navigating the realities of building a food business from the ground up. Her father’s encouragement has also been an important source of support throughout the journey.
For Puja, the experience has reinforced the value of patience, consistency and being willing to learn. Her interest in exploring food, discovering different flavours and developing new ideas continues to shape the direction of FOKANA.
A Name with a Purpose
FOKANA stands for Food On Kart And Nutrition Altogether, a name chosen to reflect the concept’s
Fokana The Goan Food Truck distinctive identity. Rather than creating another conventional café, Puja and her husband wanted to establish a brand that could bring together familiar flavours and new combinations in an approachable format.
At the heart of that idea is Poie, a much-loved Goan bread that has been given an inventive makeover at FOKANA. By pairing it with fillings inspired by different cuisines, the brand creates a bridge between traditional Goan food culture and contemporary tastes.
Reimagining a Goan Favourite
Poie is an essential part of Goa’s food culture, and FOKANA uses it as the foundation for one of its most distinctive offerings. The menu features a selection of stuffed Poie that combines the familiar bread with a variety of flavours. The Chicken Cafreal Poie brings a distinctly Goan character to the concept, while Chicken Manchurian, Lebanese Chicken, Moroccan Chicken and Peri Peri Chicken Poie introduce influences from different culinary traditions. Vegetarian diners can also choose from paneer-based options.
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Service that ensures hygiene
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The approach allows customers to enjoy something familiar in an unexpected way. For those who prefer traditional flavours, Chicken Cafreal offers a connection to Goa’s culinary heritage, while the other varieties provide an opportunity to explore combinations beyond the usual.
The experimentation, however, does not stop with Poie. FOKANA’s menu also features recognisable Goan dishes such as Ross Omelette, Prawns Balchão and Chicken Xacuti, ensuring that the food concept remains firmly connected to its roots.
Goan Favourites and Contemporary Choices
The menu has been designed to cater to different tastes rather than follow a single culinary direction. Customers can choose between traditional Goan preparations, stuffed Poie, rice bowls and quick bites depending on what they are looking for.
Chicken and paneer rice bowls provide a more substantial option, while fries offer something simple to accompany a meal or snack. The beverage selection includes coffee, milkshakes and fizzy slush drinks, adding variety for customers who may simply
The famous FOKANA combo want to stop by for a refreshing drink or a lighter bite. This combination reflects the philosophy behind FOKANA: traditional food and new ideas can comfortably exist alongside each other. While one customer may arrive looking for the familiar taste of Chicken Xacuti, another may be more interested in trying a Moroccan or Lebanese-inspired Poie.
Freshly Prepared, With Quality in Mind
Freshness is an important part of FOKANA’s approach to food. Orders are prepared fresh rather than relying on frozen, ready-made meals, with attention given to ingredient selection and preparation.
The kitchen uses sunflower oil instead of palm oil, while food is cooked to order. Depending on the dish and the number of orders being handled, meals generally take around 15 to 20 minutes to prepare.
The Goan favourite - Ross Omlette
For FOKANA, that waiting time is part of the process of serving food that has been freshly prepared. Maintaining consistency is another priority.
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The chicken poi
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As a growing food business, the team continues to work on balancing experimentation with dependable preparation, ensuring that introducing new flavours does not compromise the quality of the overall offering.
Creating a Place to Pause
Beyond the menu, FOKANA aims to create a relaxed and welcoming experience. The food-truck café is intended to be a place where people can meet friends, spend time with family, enjoy a meal or simply stop for a quick bite and a drink.
Puja’s background in aviation continues to influence this aspect of the business. Her experience as cabin crew taught her that hospitality is often shaped by small details, from being welcoming to listening carefully to people’s needs. At FOKANA, customer feedback is viewed as an important part of the learning process.
As the business grows, Puja and her husband hope to continue refining the menu and understanding what their customers enjoy. The goal is not simply to attract first-time visitors, but to give them reasons to return and discover something different on each visit.
Building FOKANA One Step at a Time
Running a food-truck-based café has introduced Puja to challenges that are very different from those of aviation. Managing ingredients, costs, menus, preparation and customer expectations requires constant attention, while maintaining consistency becomes particularly important as the business develops.
Yet the challenges have also become opportunities to learn. Since FOKANA was created jointly by Puja and her husband, the journey has been one of shared ideas, decisions and experiences. Their approach is deliberately measured, with an emphasis on strengthening the brand before considering larger expansion.
For now, the focus remains on building a loyal customer base, improving the menu and establishing
Vibe and Ambience at Fokana The Goan Food Truck FOKANA as a recognisable food concept in Goa. The long-term ambition is to explore opportunities for growth while retaining the qualities that define the brand.
A Dream Built Together
FOKANA represents more than a change in career for Puja Narvekar. It is the result of a shared idea that she and her husband have gradually transformed into a working food concept. From aviation to entrepreneurship, her journey has involved stepping into unfamiliar territory, learning through experience and finding confidence in an idea worth pursuing.
With Goan flavours at its core, inventive stuffed Poie at the centre of its identity and a menu that welcomes experimentation, FOKANA seeks to offer something that is both familiar and different.
For Puja, the journey is still unfolding. Her hope is to continue learning, improving and developing FOKANA while encouraging other women to trust their ideas and take the first step towards building something of their own. At its heart, FOKANA is a dream being built together, one plate, one flavour and one customer at a time.
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Villa & Boutique Homestay
Casa Amore Bastora
Casa Amore Bastora is a private 4BHK villa in North Goa blending Goan heritage, Mediterranean influences, tropical gardens and contemporary comforts, offering intimate stays centred on privacy, togetherness and unhurried living. Article by: Team ItsGoa
Images by: Casa Amore Bastora
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Tucked away in the leafy village of Bastora, North Goa, Casa Amore Bastora offers a slower, more intimate way to experience Goa. Rather than functioning like a conventional holiday rental, the private 4BHK estate is designed to feel like a beautifully lived-in Goan home, where guests can pause, reconnect and settle into their own rhythm.
Owned by Delhi hoteliers Nipun Sakhuja and Rubal Sakhuja, the villa brings together the nostalgia of old Goa, contemporary comforts and a warm residential character. Its idea of luxury is understated, built around space, natural light, greenery, privacy and time.
Inspired by the Goa of Another Time
The inspiration behind Casa Amore Bastora comes from the quieter side of Goa: village roads, traditional homes, shaded verandahs, tropical gardens and long, unhurried afternoons. The intention was to recreate the feeling of arriving at a beautiful Goan home rather than a commercial resort. This philosophy carries through the interiors.
A Grand Goan Welcome Vintage-inspired furniture sits alongside modern conveniences, while wood, linen, stone, brass and organic textures add warmth. Handpicked objects, books and greenery give the spaces a collected, personal quality without making them feel overly designed.
A Quiet Setting in Bastora
Located on Xell Bastora Road, the villa enjoys the tranquillity of a traditional North Goan village while remaining well connected to the region. Assagao is around seven to ten minutes away, while Manohar International Airport at Mopa is approximately 25 minutes away.
Surrounded by palms, greenery, village lanes and traditional homes, Bastora offers a distinctly local setting. Guests can enjoy a quiet morning at the villa before heading out to Assagao's cafés, restaurants or the beaches of North Goa.
A Home Designed for Togetherness
Owners - Nipun Sakhuja and Rubal Sakhuja
The spacious estate accommodates approximately 10 to 12 guests, with four master suites, each featuring an ensuite bathroom. This allows families and groups to stay together while retaining privacy.
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Bedroom - Blue Hues, Serene Mornings
Dining area - Slow Mornings in Sunlight
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Verandahs, Pool and Gardens
At Casa Amore Bastora, outdoor spaces are an integral part of daily life. The verandahs and balconies become settings for slow breakfasts, afternoon reading, evening drinks and conversations that continue long after dinner.
The 21 × 10 ft private pool is surrounded by tropical landscaping, with a sunken lounge and sun loungers creating a relaxed setting for afternoons by the water. Expansive lawns and tropical planting surround the house, while a dedicated garden sit-out offers an intimate space for high tea, morning yoga or al fresco gatherings.
Interiors with Character
The villa avoids the uniformity of a typical hotel interior. Vintage wooden furniture, natural stone, soft linen, brass accents, organic textures and warm lighting are balanced by neutral and earthy tones.
Where Heritage Meets Serenity At the heart of the home is a dramatic double-height living room, where large openings bring sunlight and greenery into the interiors. Expansive balconies and verandahs provide spaces for morning coffee, reading and conversations, while a dedicated reading nook offers a quieter corner to disconnect and unwind.
Attention has also been given to smaller corners throughout the property, from quiet seating areas and reading spaces to framed architectural views and pockets of natural light. These details give the house a sense of discovery while reinforcing its residential character.
Where Goan and Mediterranean Influences Meet
The architecture combines traditional IndoPortuguese Goan influences with the relaxed character of Mediterranean living. Arched openings, high ceilings, wooden details and broad verandahs recall old Goan homes, while soft neutrals, earthy tones, natural stone and generous glass bring a contemporary sensibility.
The design remains deliberately restrained, allowing light, air, texture and greenery to shape the atmosphere. Openings throughout the house encourage cross-ventilation, while changing sunlight creates different moods across the rooms throughout the day.
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Living room - Spaces Made for Slow Living
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The bathrooms follow the same design language, with natural materials, generous proportions and skylights that bring daylight into the spaces.
Modern Comforts and Personal Hospitality
While Casa Amore Bastora draws from old-world Goan living, it offers the conveniences expected of a contemporary stay. These include 100% power backup, including air-conditioning, high-speed Wi-Fi, a fully equipped kitchen, multiple indoor and outdoor dining areas and ensuite bathrooms across all four bedrooms.
Guests also have access to 24/7 on-site caretaker assistance and in-house chef services on call. Caretaker Rajeev plays an important role in ensuring guests are comfortable and looked after throughout their stay, adding a personal touch to the experience. High perimeter walls, private gates and lush greenery provide seclusion, while the villa's proximity to Assagao and other North Goa
Bedroom - Quiet Corners, Timeless Charm
destinations keeps guests connected to the surrounding area.
Families can spend time together while maintaining their own private spaces, while groups of friends can
A Place to Stay Together
cook, swim, dine and relax without the formality of a hotel. The property also lends itself to birthdays,
Casa Amore Bastora is suited to those who value
anniversaries, reunions and intimate celebrations,
shared experiences and the freedom of having an
while its quiet surroundings and natural light create
entire home to themselves.
an inspiring setting for creative retreats.
The Casa Amore Feeling
What makes Casa Amore Bastora distinctive is not any single feature, but the way its architecture, gardens, interiors and hospitality come together. Old-world arches, tropical greenery, sunlit verandahs, natural materials and contemporary comforts create a setting that feels connected to Goa without feeling staged.
Mornings can begin slowly, afternoons can disappear beside the pool and meals can stretch into long conversations. The villa encourages guests to experience Goa rather than simply visit it. In Bastora, Casa Amore offers a quiet interpretation of the state: warm, unhurried and personal, where heritage, nature, thoughtful design and modern comfort come
Sunlit Luxury, Draped in Linen
together with the simple feeling of being at home.
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Pizzeria & Bakery
ORO Baking Pizzas Chef Mathson Solomon Miranda blends family baking heritage, culinary expertise and wood fired craftsmanship at ORO Baking Pizzas, creating distinctive pizzas while championing inclusivity, community and sustainable growth. Article by: Team ItsGoa
Images by: ORO Baking Pizzas
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Rooted in a family baking tradition, Chef Mathson
His career later took him to Costa Cruises and Hyatt
Solomon Miranda brings together culinary expertise,
Hotels in the United States, where he worked for
wood-fired pizza-making and a commitment to
two years. These experiences broadened his culinary
inclusivity at ORO Baking Pizzas in Aldona, Goa.
knowledge and introduced him to different techniques and professional practices. Eventually, his
From a Family Bakery to a Culinary Calling
journey brought him back to his roots, allowing him to combine the lessons learned from his father with
For Chef Mathson Solomon Miranda, the journey
the expertise gained through formal education and
into baking began in childhood, surrounded by the
international experience.
aroma of freshly baked bread. His father was a baker, and by the age of ten, Mathson and his brothers
ORO Baking Pizzas: Carrying Forward a Legacy
were already spending time around the family bakery in Porvorim. Some of his fondest memories involve
Established in January 2025, ORO Baking Pizzas
simple pleasures such as making toast and omelettes
represents Mathson's effort to honour his father's
or enjoying bread with butter and sugar.
baking legacy while developing his own culinary identity. Drawing on his understanding of bread-
When his father established a bakery in Aldona,
making, he applies the same principles of patience,
Mathson became more involved, learning the
precision and consistency to pizza preparation. For
fundamentals of baking firsthand. This early
Mathson, ORO is more than a business. It is an
exposure inspired him to pursue hospitality
opportunity to continue a family tradition while
professionally.
introducing his own creativity and approach to the craft. Alongside its regular offerings, ORO also
He studied catering and restaurant management at
provides live pizza catering for weddings, birthdays
St. Thomas Higher Secondary School in Aldona
and house parties.
before earning a bachelor's degree in Culinary Arts from the Culinary Academy of India in Hyderabad.
The pizzeria's identity is shaped by its focus on quality ingredients, traditional baking principles, an inclusive team and its location in the peaceful Goan village of Aldona.
The Art of Crafting a Wood-Fired Pizza
At ORO, quality begins with the dough. Mathson allows it to ferment for 24 to 36 hours, giving its flavour and character time to develop. His background in baking has taught him the importance of patience and the influence that proper fermentation can have on the final product. The sauces are prepared in-house, and fresh toppings are prioritised wherever possible. Each ingredient is selected to complement the others without compromising on flavour.
The pizzas are then baked in a wood-fired oven at temperatures between 300°C and 350°C. Since the intense heat cooks them quickly, careful monitoring and precise timing are essential. For Mathson, a
Chef Mathson Solomon Miranda
well-made pizza is the result of every stage working together, from dough preparation to the final bake.
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Crafting Pizzas with Passion
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This attention to detail reflects his commitment to delivering consistent quality with every order.
Signature Flavours That Stand Out
The menu reflects Mathson's personal preferences alongside the tastes customers have come to enjoy. Two of his favourites are the Herb Garlic Mushroom and Spicy Chicken Blast.
A lifelong appreciation for mushrooms inspired the Herb Garlic Mushroom, which has become one of the pizzeria's top sellers. The Spicy Chicken Blast, meanwhile, reflects his love for spicy food and offers a bolder flavour profile.
Pork-based pizzas, particularly those featuring pork chorizo, are also popular, with some customers visiting specifically for these options.
For Mathson, developing new creations is an opportunity to share his culinary interests while offering customers distinctive flavours that keep them coming back.
A Meaningful Connection with The Owl House
One of the most influential experiences in Mathson's journey has been his association with The Owl House, a neurodiverse learning space in Goa.
His involvement began when he came across a job opening at the organisation, whose work aligned with his background in culinary arts. He visited to introduce himself, and it was there that he met Renuka Figueiredo, one of the organisation’s founders. This led to a connection that grew into an opportunity to help neurodivergent students develop practical skills in food preparation, cooking and service.
Over almost two years, Mathson learned to understand the students' individual interests and adapt his teaching methods with guidance from educators. The experience strengthened his patience, helped him become calmer in everyday life and deepened his understanding of inclusive learning. The connection eventually extended to pizza-making sessions, during which students
Fueled by Fire, Made with Love learned to prepare dough, make sauce and assemble their own pizzas. Working with the dough and shaping their creations allowed them to participate actively in the process while developing practical skills.
What began as trial sessions grew into a meaningful association between culinary learning and Mathson's professional work.
Building an Inclusive Team
Today, Tessel Colaco , who previously worked at the Owl Café, is part of the ORO Baking Pizzas team. Having worked together for two years, Mathson and Tessel understand each other's working styles, making collaboration more natural. His brother, Elvistan Miranda, is also part of the team.
For Mathson, inclusivity means creating an environment where people feel welcome, valued and able to contribute their skills. His experience at The Owl House reinforced the importance of recognising different abilities and approaches to learning.
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Bringing Authentic Pizza to Life
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He also hopes to encourage young people to explore skilled professions such as baking and cooking. Although these crafts require patience and practice, he believes they offer valuable opportunities to build confidence and develop practical abilities.
Beyond the kitchen, Mathson enjoys outdoor sports and participating in social, religious and community activities. He values helping others and believes that even small gestures can make a difference.
The Milestone That Brought ORO to Life
One of the defining moments in ORO's journey came when Mathson prepared pizzas for Celebrating Aldona, a local event. The response was remarkable, with the pizzas selling quickly and visitors encouraging him to establish a space of his own.
Their enthusiasm gave him the confidence to take the idea further. After considerable effort and patience, ORO Baking Pizzas opened in January 2025, marking an important milestone in his career.
Today, seeing customers travel from different places to enjoy the pizzas is particularly rewarding. Their appreciation and continued support motivate him to maintain the standards that shaped the business from the beginning.
Looking Ahead: Growing with Purpose
Mathson's long-term ambition is to establish ORO as one of the best pizzerias in Goa and eventually India. However, his immediate priority is to build a strong, loyal customer base rather than expand prematurely.
He wants every visitor to experience consistent quality and service, creating a sense of trust that encourages repeat visits. He also hopes to introduce more Italian-inspired dishes, drawing on his culinary education and interest in exploring new techniques.
For now, his focus remains on improving the menu, maintaining standards and allowing the business to grow at a sustainable pace. He believes that taking care of the food, customers and team will create the foundation for long-term success.
The Magic of Wood-Fired Baking A Vision Rooted in Craftsmanship and Community
ORO Baking Pizzas brings together the defining elements of Mathson Solomon Miranda's journey: a family baking heritage, professional culinary expertise and a commitment to community and inclusivity.
From patiently fermented dough to pizzas baked in a wood-fired oven, his approach reflects a respect for the craft. His association with The Owl House and the inclusive nature of his team further demonstrate that ORO's identity extends beyond its menu.
Set in the peaceful village of Aldona, the pizzeria offers an experience shaped by its food, people and values. With his father's legacy as the foundation and his own culinary vision guiding its future, Mathson continues to build ORO around quality, consistency and meaningful connections, one pizza at a time.
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Café
Café Morango
in Fontainhas celebrates Goan comfort food within a charming heritage home, blending Portuguese-Goan character, traditional snacks and homely warmth to create an authentic goan neighbourhood café experience. Article by: Team ItsGoa
Images by: Café Morango
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Tucked into the colourful lanes of Fontainhas, Café Morango brings together the charm of a restored heritage home, the familiarity of Goan comfort food and the easy warmth of a neighbourhood café.
Created with the idea of becoming a place where Goans could enjoy their favourite foods in a relaxed setting, the café draws naturally from the culture and character of its surroundings. For Vanesa Da Costa Campos, opening a café had long been a personal ambition.
While pursuing a master’s degree in Tourism and Heritage, with a focus on marketing, the dream of creating something of their own eventually found its home in Fontainhas. With its Portuguese-influenced architecture, historic character and position in Panjim, the neighbourhood offered a natural setting for a café rooted in Goan identity.
A Goan-Portuguese Character
The name Café Morango, meaning strawberry in Portuguese, reflects both its location and one of its menu offerings, particularly its shakes. More than a name, the concept is shaped by the food and culture familiar to Goans.
Morango Counter Vanesa noticed a gap in Panjim for places serving traditional Goan snacks and wanted to create a space where these favourites could be enjoyed alongside other familiar café fare.
Inside the heritage home, the atmosphere is deliberately uncomplicated. Cosy, homey, cute and Portuguese-Goan are the four words that best capture the setting. The décor is kept simple, while the food is prepared with the kind of care that evokes the flavours of home and, in particular, the comfort of a grandmother’s cooking.
Familiar Favourites on the Table
Founder - Vanesa Da Costa Campos
Café Morango’s menu brings together Goan comfort food, continental breakfast options, café bites and fast food, with a strong emphasis on the dishes that hold a special place in local food culture. A hot cup of chai paired with a ros omelette offers one of the café’s quintessential combinations, while a Goan snacks platter brings together a selection of regional favourites.
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Roll Platter
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A Place That Feels Like Home
At the heart of Café Morango is a simple intention: to give people a place where they can relax, eat well and enjoy their surroundings. That sense of ease extends beyond the food and setting, with Vanesa valuing the support of customers who have travelled from different places to visit the café.
Outside the café, Vanesa’s interests in dancing, cooking and art provide another creative dimension to the person behind the space. There is a natural connection between that creativity and the café itself, where food, heritage and a personal sense of place come together. Looking ahead, the vision is to establish Café Morango as a destination for those seeking an authentic Goan-like experience, with food remaining at the centre of it.
In Fontainhas, where heritage is part of everyday life, the café continues to build its identity around something familiar and enduring: the comfort of Goan food served with warmth, simplicity and a sense of home.
Goan Snack Platter Among the popular choices are croquettes, rissois, choris pao, beef roast pao and ros omelette. Traditional Goan sweets also form part of the experience, allowing guests to enjoy familiar flavours alongside the café’s broader menu.
Rooted in Fontainhas
The café’s location is central to its identity. Fontainhas, with its colourful lanes, Portuguese heritage and distinctive architecture, shares the same cultural influences reflected in Café Morango’s food. For Vanesa, placing the café in this part of Panjim was therefore a natural choice rather than simply a business decision.
Set within the quieter stretches of Fontainhas, Café Morango offers an intimate alternative to the busier café scene. Its appeal lies in having a selection of beloved Goan favourites in a setting where guests can slow down, enjoy their meal and take in the character of the neighbourhood.
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Cloud Kitchen
Sisters of Sikkim Sisters of Sikkim Kitchen, founded by childhood friends Sangita and Sonika, brings authentic Himalayan flavours to Goa through traditional dishes, celebrating friendship, cultural heritage and the comforting taste of home.
Article by: Team ItsGoa
Images by: Sisters of Sikkim
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They grew up together, moved to Goa together and experienced the highs and lows of starting a new life side by side. SOS Kitchen is therefore deeply personal to both of them. It represents their friendship, their roots and the place they continue to call home. Through every order that leaves their kitchen, they are sharing a small part of their own story with the people of Goa.
Starting Small, Dreaming Big
The decision to begin as a cloud kitchen was both practical and personal. Rather than waiting for the perfect space or a large investment, the two friends chose to start with what they had: a kitchen, limited resources, plenty of hard work and a strong belief in the food they knew.
Their inspiration came from a simple desire to recreate the feeling of home. Sikkimese food was familiar to them in a way no other cuisine could be,
Founders- Sangita and Sonika
carrying memories of childhood, family and the surroundings in which they grew up. Bringing those
Some friendships begin in childhood and quietly
flavours to Goa allowed them to turn something
grow into something much larger. For Sangita and
deeply personal into an experience others could
Sonika, founders of Sisters of Sikkim (SOS) Kitchen,
enjoy.
that bond began in the third standard in Sikkim and has continued through every chapter of their lives.
Bringing the Himalayas to Goa
Today, it has become the foundation of a food venture that brings the flavours, memories and
Sikkimese and Himalayan cuisine is often associated
comfort of their Himalayan home to Goa.
with popular dishes such as momos, but its character extends far beyond them. For Sangita and Sonika,
After completing school, both friends moved to Goa
the cuisine is about comfort, fresh ingredients,
with dreams of building something of their own.
straightforward techniques and flavours shaped by
Starting from scratch came with its share of
the mountain communities and traditions of the
uncertainty, challenges and long working days, but
region.
their friendship gave them the confidence to keep moving forward. Eventually, their shared love for the
Their menu includes momos, thukpa, chowmein,
food they grew up eating became the starting point
phaley, jhol momos and aloo dum with tingmo,
for SOS Kitchen, a cloud kitchen created to
alongside other Sikkim-inspired comfort foods. While
introduce Goa to a taste of Sikkim.
momos remain particularly special, aloo dum with tingmo holds a different kind of significance for the
A Friendship That Became a Kitchen
founders, taking them straight back to the food and memories of home. The food is not designed simply
The name Sisters of Sikkim reflects more than a
to fit the idea of what customers might expect from
geographical connection. Sangita and Sonika may
Himalayan cuisine. Authenticity, for the founders,
not be sisters by blood, but decades of friendship
lies in preserving the flavours and methods they
have given them a bond that feels much like
know rather than altering them heavily for
sisterhood.
commercial appeal.
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Momos
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From their momos to their chutneys and sauces, the focus remains on food that feels familiar to those who grew up with it.
More Than Recipes
At SOS Kitchen, food is closely tied to memory. The flavours Sangita and Sonika prepare are inspired by the meals they grew up eating and the traditions that surrounded them. For the founders, recipes are not merely lists of ingredients or measurements. They carry stories, emotions and cultural memories passed from one generation to another.
That connection is something they hope customers can experience when they eat their food, whether they already know Sikkimese cuisine or are discovering it for the first time. Their greatest measure of authenticity is particularly personal: when someone from Sikkim tastes their food, they
Tingmo Aloo Dum
want that person to experience even a small feeling of home.
When SOS Kitchen first began, Sangita and Sonika Finding a Place in Goa
did not know how Goa would respond to the flavours they had grown up with. The response,
Introducing a regional cuisine that many customers had not experienced before came with its share of uncertainty.
however, exceeded their expectations. Some customers have told them that their food reminds them of Sikkim and the Northeast, while others have encountered Himalayan cuisine for the first time through SOS Kitchen. There have also been customers travelling from different places who specifically sought out their food after hearing about the kitchen.
For a small venture, such responses carry considerable meaning. A positive review, a repeat order or a simple message saying that the food tastes like home becomes more than customer feedback. It becomes reassurance that their idea has found a place in Goa.
The Reality Behind the Orders
Running a small food business has also brought challenges. From finding the right space and managing the day-to-day responsibilities themselves to working long hours and navigating unexpected
Dum Aloo
situations, much of the work behind SOS Kitchen happens quietly.
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Non-Veg Chow Mein
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Yet the difficult days have become part of their growth. The moments they remember most are often uncomplicated ones: seeing their food sell out, receiving a message from a happy customer or watching someone return to place another order. For Sangita and Sonika, these moments reaffirm why they began in the first place. Each order represents not only a transaction, but another person connecting with the food and story they have worked to bring to Goa.
Sharing More Than Food
There is a larger cultural connection at the heart of SOS Kitchen. Sangita and Sonika want people in Goa to know that there is far more to Sikkimese cuisine than momos. The state's food heritage is shaped by
Thypo
its mountains, communities and generations of tradition, offering a diverse culinary identity that deserves to be explored.
Two Friends, One Growing Dream
Their kitchen gives them an opportunity to share that
Away from the kitchen, Sangita and Sonika continue
heritage in a natural, accessible way. Every dish
to share much of the companionship that has
becomes an introduction to a place they know
defined their friendship since childhood. They enjoy
intimately and a culture they are proud to carry with
exploring new places, meeting people and spending
them. For the two founders, bringing Sikkim to Goa
time together whenever work allows. Old memories,
is therefore not about presenting a distant cuisine as
conversations, laughter and dreams for the future
something unfamiliar. It is about offering a genuine
remain part of their lives outside SOS Kitchen. That
taste of the place that shaped them.
closeness is also visible in the venture itself. They have built it together, navigated its uncertainties together and continue to imagine what it could become.
The ambition extends beyond a cloud kitchen. Someday, they hope SOS can evolve into a space where people can experience not only Sikkimese food, but also something of Sikkim's culture and the story behind the women bringing it to Goa.
For now, that story continues one order at a time. What began with two childhood friends, a modest kitchen and a desire to share the food they love has grown into a meaningful expression of home. Sisters of Sikkim is ultimately a story of friendship, perseverance and cultural connection, served through food that carries a little piece of the Himalayas to Goa. For Sangita and Sonika, it is more
Aloo chops
than food. It is a feeling of home, shared with every plate.
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Recipe
Kidney beans & Cottage cheese Tacos
These protein-rich rajma and cottage cheese tacos combine spicy flavours, crunchy vegetables and creamy dressing in crispy shells, making them an easy, delicious and wholesome festive party snack. Article & Images by: Greta Fernandes (Deliciously URS)
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We are in the middle of the festive season and there is so much to do. Decorations, shopping, sending invites, entertaining guests and the list goes on. This is exactly why we need recipes which save time and still tick all the right boxes of what a party snack should look and taste like.
For example, it should look drool-worthy, the taste should be spot on, with both tangy and spicy notes, and of course, it should be superduper easy to prepare and serve to your guests.
This taco recipe is all things just that and more. It is high in protein. What else do we want?
Each taco can easily carry approx. 6 to 7g of protein.
These delicious Rajma aka kidney bean tacos combine spicy kidney beans, crunchy vegetables, creamy dressing and crispy taco shells, making them a flavourful addition to your festive snack spread.
Ingredients
For the kidney bean filling
1 cup cooked kidney beans (rajma), drained
100g Cottage cheese (Paneer)
1 small onion, finely chopped
1 small tomato, chopped
1 tsp oil
1/2 tsp cumin powder
1/2 tsp paprika or red chilli powder
1/2 tsp coriander powder
Salt and black pepper to taste
1 tsp lemon juice
For assembling the tacos
4 taco shells
For toppings :
1 cup shredded lettuce or cabbage
1/2 cup chopped tomatoes
1/2 cup grated cheese (optional)
1/2 avocado, sliced (optional)
2 tbsp hung curd or Greek yoghurt
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Nutritional benefits
Protein: Kidney beans, yoghurt and cottage contribute plant and dairy protein.
Fibre: Rajma supports digestive health and helps you feel full.
Iron and folate: Kidney beans provide both important nutrients.
Vitamins and antioxidants: Tomatoes and leafy vegetables add vitamin C and other beneficial compounds.
Avocado is a great source of healthy fats
Recipe courtesy:
Greta Fernandes
Mumbai-based Certified Nutritionist & Food Blogger
Website : DeliciouslyURS.com
Spiced Kidney Bean Taco Filling Method
Prepare the beans Lightly mash about half the cooked kidney beans with a fork, leaving the rest whole for texture.
To make the filling Heat oil in a pan. Sauté the onion until soft, add tomato and spices, and cook for 2–3 minutes. Add the kidney beans, crumbled paneer (cottage cheese) and a splash of water. Cook for 4–5 minutes, then finish with lemon juice.
To assemble the tacos. Warm the taco shells according to the packet instructions. Add the bean filling, lettuce, tomatoes and cheese.
Add the finishing touch. Mix hung curd with a little lime juice and pepper. Drizzle over the tacos, garnish with coriander and serve immediately.
Greta Fernandes
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