Safarnama is chronicling regional tales in India and Goa is its first stop

The hotel’s general manager Harish Gopalakrishnan explains that food and drinks are the best way to truly understand Goa and to that end, the thali is paired with custom cocktails, starting with feni. It is followed by other meals that showcase Goan cuisine’s intersection with history, nostalgia and tradition.

Goan Thali at Westin Goa
| Photo Credit:
Special Arrangement

Elaborating on the tour’s itinerary, which is centred on food, Shreya says, “The first research point is to eat what the locals eat and drink on an ordinary Tuesday afternoon. What a local consumes, not when hosting, is a great tunnel of discovery of ingredients, terroir, climate, culture, traditions, community, and lay of land. That’s our springboard to then craft an experience that goes beyond the surface and reveals the hidden gems of a destination. There’s a core team that deep dives into local culture (down to the textile used as a table runner), architecture, and culinary landscape (who knew Goans love poori bhaji?).”

A snap from the breakfast walk
| Photo Credit:
Special Arrangement

We are led by the promise of great meals, whether a vegetarian-only breakfast at Café Bhonsle or gourmet sandwiches at Padaria Prazeres. We find eager owners, like Nenette Fernandez at Mr Baker, where the standout dish is a beef samosa — an old, and thoroughly Goan, twist on a north Indian favourite. Walking around Panjim, we soak in the sun-baked capital’s many layers — exploring a thriving shopping area with international brands, stumbling upon hidden balcaos (the Goan outdoor porch) and sampling an array of local food.

Beef samosas at Mr Baker’s
| Photo Credit:
Special Arrangement

We also visit Azulejos des Goa, a store known for custom-painted name plates, housed in a 250-year-old home. The night is spent exploring some of Siolim’s watering holes — Indian-inspired Hosa and the buzzy new Boilermaker. 

Azulejos des Goa
| Photo Credit:
Special Arrangement

At Westin Goa, the thali includes regional dishes, like fish curry, cabbage foogath, and godshe, a sweet dish. Made by chef Gurudas Haldankar, who grew up eating the dish and still follows his mother’s recipe, making it with chana dal and palm jaggery.

Over brunch, at the hotel, the next day, our group caught up on our memories of Goa and what keeps us coming back. Our tour was built on a plan that strokes the top three interests of everyone on board. “The team evaluates and assesses 50 personalities to then distil it down to a cohesive and eclectic set of 10 guests for each edition,” says Shreya.

Westin Goa
| Photo Credit:
Special Arrangement

Ultimately, it is the memories made on any trip that serve as bedrock for future travels. And on that note, Shreya leaves us with details on the upcoming editions of Safarnama. “We’re in the midst of planning the next three editions that act as distinctive blueprints across Rajasthan, Bengal and the Northeast. We want to explore the cross points of food, drink, culture, architecture, design, and people who drive key local stories,” she signs off.  

Interested travellers can write to hello@thethalitradition.com but the final mix of travellers is hand-picked by the Ideas Lab, All expenses, from flight tickets to food and billeting, will be borne by Ideas Labs.