Tacobab opens in Panjim
Tacobab, a new taco joint was recently launched in Panaji. Specialising in tacos with a Goan touch, the venture is the coming together of three hospitality professionals. Aakash Timblo of Cidade de Goa, celebrity chef Vandana Naik and Atish Fernandes of First Class Holidays and Joseph’s Bar.
“Tacobab, is an idea that came up when we decided that tacos would be the best showcase for our classic Goan cuisine in a new avatar,” says Atish.
After numerous food trials and feedback session the trio crafted the menu to reflect Goa’s best. Their idea was to be in the Old Latin quarter of Panjim “where we can attract a new aficionado to Goan cuisine,” says Vandana.
Bai and Bab are affectionate and respectful terms for people in Goa. “The name Tacobab signifies our respect and affection for Goa and also new cultures and cuisines. Our Menu tries to reflect that,” exclaims Aakash.
Tacobab is based at Sao Tomé, in the charming part of Panjim’s Latin quarters.
Barbeque, open-air beachfront grill
Cidade de Goa’s Barbeque is a beach-front open air restaurant, overlooking the expanse of the Arabian Sea. Dancing palm trees, gusts of soft whispering wind and a calming view of waves surround the eatery.
Open from 7:30 to 11 pm, at Barbeque, you can pick from a wide range of seafood, succulent meats and vegetables, and watch as Cidade’s chefs create pure deliciousness on open grills. The menu consists of decadent gourmet delights that include signature platters, fresh fish specials and innovative fusion delicacies. Seafood lovers can feast on the Special Seafood Platter comprising of Baby Lobster, King Prawn, and the fresh catch of the day. Guest favourites include Chili Garlic Squid, Shrimp Caesar Salad, and sizzlers like the Pepper Crusted Tenderloin Steak and the Cajun Spiced Tiger Prawn. A rustic atmosphere awaits you at Barbeque, with rugged teak wood chairs and tables, wooden menu boards and counter tops finished with granite. Authentic sigdis and copper sizzler plates are used for the food to mirror the robust flavours of the dishes. The evening air is filled with the sound of sizzling kebabs while delicious aromas waft through. Add a tinge of sizzle in your lives, visit Barbeque.
Le Meridien’s cake mixing event
Tis the season to be jolly! Le Meridien Goa Calangute, rings in the festive season with a merry cake mixing ceremony. Norton Pereira, General Manager of the hotel along with patrons and guests of the hotel mixed an assortment of nuts and dried fruits in aromatic spices and liqueurs. This traditional ceremony is held two months before Christmas every year. Le Meridien Goa will now use this batch of soaked fruits to bake their Christmas cake. The cake mixing ceremony was followed by an exquisite hi-tea featuring season specials.
Cake Mixing at Fortune Miramar
The event was well attended by the in-house guests of the hotel who also included the Punjab National Cricket team and the management of the hotel led by Ricardo D’Lima, General Manager of Fortune Miramar and Sous Chef Pranay Mallik and other team members, thus bringing in and welcoming the Christmas spirit to this new property in the capital.