Goa 

Since the hippies discovered the tiny coastal state of Goa in the 60s, this beach haven has attracted tourists from all over the world. On one side there is the mesmerizing coastline, on the other the rolling hills. 'Susegad', loosely translated as 'take it easy', is what life in Goa is mostly about, and is quite distinct from the rest of India. So be prepared for song and dance and dreaming on the beach, for food and wine and friendly people.

The culture, cuisine and architecture of Goa is reminiscent, even today, of its long history of Portuguese rule. The magnificent scenic beauty of Goa is complemented by its splendid churches, temples, forts and villas.

The Goa carnival, a three-day event in February, is a lively tribute to the Goan way of life. Anjuna, Calangute, Baga and Morjim are the popular beaches and these are major tourist hubs. The flea markets are a tourist's delight, some often held under a sensuous, moonlit sky. Water sports are an option for visitors looking for a little adventure, but if you choose to just sunbathe all day it'll be easy to find that perfect spot!

The best months to visit Goa are October to March. Goa in the monsoons is a delicious treat as well, so July to September is a different experience altogether - you have the place to yourself and there is a romance about the season, which is indescribable.

Get inspired by some of the activities that Kuoni Destination Management in India can organise for you. 

The only olive

Group size: Ideal for FIT’s and small groups.
Contact: Kuoni Destination Management India

Experience, the ‘Only Olive’ - a charming Portuguese style villa that gets its name from the olive tree in the garden. The tree is over a hundred years old and is the only one in entire North Goa - like the house itself. The property has been lovingly refurbished by its owners, who have ensured that the villa reflects its former glory whilst retaining its inherent Portuguese influences: shell windows and a shared well included.

From here, set of on a journey to be a real Goan, experience the charm of the Planter’s chair, see the Shared well, visit The Balco and familiarise yourself with the Baker’s Horn.

The Planter’s chair
An essential part of the furniture in every Goan household. Relax on the curve of this piece of art, prop your legs on the arm rests and slump into its long embrace after a sumptuous lunch. You can never be a truly Goan if you can’t master the art of a hearty afternoon snooze on a Planter’s chair.

Shared well
In the old days, every Goan village had shared wells. These wells still provide crystal clear natural water for drinking, cooking, bathing, watering plants in the garden and trees around the house and are shared by 2 or 3 houses.

The common greeting in Konkani: ‘Deu Boro Dis Dhium’ (May God give you a good day) were the first words of the morning to one neighbour who went to draw water from the shared well. The ‘Only Olive’ still has a functional shared well which it shares with its neighbor, the Nazareths, really warm people. Say Hello and you will be pleasantly surprised.

The Balcao
One the most romantic bastion of the Goa way of life (see picture). It resembles a porch and function as an outdoor living space. It suited the social pattern during the days of the yore, where persons of lower strata were entertained outside the house and placed on a seat or step as per their social standing. Great place to have your morning cup of tea and catch the breeze while watching the world go by.

The Baker’s Horn
The Village Baker who whizzes past on his bicycle through the village streets. With his basket of freshly baked bread he wakes up the slumbering neighborhood in the morning and the afternoon by the earsplitting blast of the squeaky plastic horn.

Goan fish curry rice

The staple food of Goa, along with rice, fish curry made in this style is tangy and spicy.

Servings: 2

Ingredients:

1 lemon size tamarind
2 tblsp ginger paste
1 tblsp malt vinegar
2 pomfret fish
1/2 cup coconut scraped
6 red chillies whole
2 tblsp oil
2 green chillies
2 tblsp coriander seeds
1 small tomato
2 tsp garlic paste
2 tsp cumin seeds
salt to taste
1 small onion

Preparation:

• Clean, wash and cut each fish into 5-6 pieces.
• Cut onions and tomatoes.
• Slit green chillies and cut into half.
• Roast cumin seeds, coriander seeds and whole red chillies.
• Make a fine paste of all the roasted spices along with scraped coconut, ginger and garlic paste and malt vinegar.
• Heat oil in a pan.
• Add to the oil the cut onions and stir fry until golden brown.
• Mix in the green chillies and cut tomatoes.
• Stir fry on medium heat for 3 minutes.
• Stir constantly.
• Mix in the paste and 11/2 cups of water.
• Bring to a boil and then mix in the fish pieces and salt to taste.
• Cook on low heat for about 5 minutes or until the fish is done.
• Serve hot with steamed rice.