LF Says: ★★★
New times, new hotels – well, that seems to be the mantra of some of the finest hotel brands across the world as Marriott Bonvoy’s Westin Hotels & Resorts made its debut in the coastal capital of Goa amidst the pandemic in India. For travellers like us who are desperate for the sun, the sea and lively nightlife, Westin Goa offers an amazing amalgamation of beautiful beaches, gentle freshness and a luxury space to have a good time with a good meal.
Thankfully I could jet to Goa prior to the festive season amidst the “end of the rain” kind of monsoons. For those who have been to the beach capital earlier, Goa is a different emotion when you do not visit during the favourable season. The lush shade of green immediately soothes your soul and eyes (if you have tired eyes like mine, thanks to WFH). With even the major clubs closed, the state provided me with the perfect opportunity to indulge in some luxury staycation pampering and log off amidst the picturesque location of Westin Goa. Although it was a short stay, I made sure it transcends that one main pillar of comfort – good food. While the hotel’s all-day dining ‘The Market’ fulfils a global palate, the hotel’s recently launched ‘Anjuna Coffee & Co.’ is perfect to dive into warmth and aspiration with a cup of coffee. Well, culinary spaces do help to replenish one’s mind and body.
Fresh Al Fresco Escape
Goa, in the monsoons, is a breathtaking experience. Just sitting at the beautiful, airy, open space of The Market for lunch makes you feel rejuvenated. The Market is a sunlit all-day diner, with a mix of indoor and alfresco seating. It will fix you up with everything – from a hearty Goan thali to a light avocado toast.
Next up was the delicious Murg Zaffrani Ark soup with the dynamic flavour of Kashmiri spices and the aromatic touch of saffron. The generous use of saffron gives the soup an attractive tinge, a rich flavour and indeed, proof of culinary Mughal opulence. The chef does believe in making the ingredients stand out.
The décor is spacious and stylish with a high ceiling, glass windows and airy ventilation. The natural flow of lights deck up the indoor space while the green view makes the exterior more splendid. Overlooking Goa’s greenery, I rested myself on one of those rattan chairs, watching the trees dance and sway along with the breeze, or the fountain’s hypnotic ripples. The ambience justified how a getaway must look like! Some moments the heavens would get angry and turn all dark and grey, giving a glorious landscape amidst all the green – a stunning view that will be reckoned on my heart for a long time.
My breezy al-fresco lunch began with a fine plate of Caesar’s plate with brioche croutons. The fresh and healthy taste of the salad was mildly dressed with Parmesan cheese and complemented by the crunchy croutons. Next up was the delicious Murg Zaffrani Ark soup with the dynamic flavour of Kashmiri spices and the aromatic touch of saffron. The generous use of saffron gives the soup an attractive tinge, a rich flavour and indeed, proof of culinary Mughal opulence. The chef does believe in making the ingredients stand out.
Coming from the capital, you cannot ignore any kind of ‘tikka’ dishes – you’re ready to be tickled by the tantalising flavours every now and then. Giving in to temptation again, I went for Multani Paneer Tikka served with both sweet beetroot chutney and spicy mint-flavoured chutney. The cottage-cheese chunks were soft, tender and juicy, with the marinated flavours seeped in seamlessly into the paneer.
A satisfying tart with chocolate crust had an interesting play of textures. The bittersweet manzari ganache and sea salt made it an enticing dessert choice. The dishes were well-cooked and rested lightly on my tummy.
For the main course, I settled for Wok-Fried String Beans, and a regional dish from Champaran Bihar called Ahuna Gosht. The silky and spicy Sichuan pickle, red chili, garlic, mustard leaf pickle will make your mouth water while the crisp, bright string beans stimulate your senses. Those who like Asian food will appreciate this dish for its freshness. The slightly juicy taste blends perfectly with the sizzling flavour as the ingredients just balance themselves.
Served with plain rice, Ahuna Gosht is a baby lamb delicacy cooked in earthen pots that leaves you with a lingering earthy tinge. Juicy, succulent and highly aromatic – the mutton happened to be very tender, slow-cooked with a variety of spices and pickled onions that makes you crave for more. The chef fully justifies this classic regional recipe.
After an array of starters, mains and tete-a-tete, it was time for mood-lifting desserts. I went for their classic Creme Brulee – a Tahitian vanilla version – which came topped and caramelised with date sugar custard, layered with rhubarb compote. The soft and creamy texture with the signature crunchy layer of caramelised sugar on top was absolutely wholesome. The sugary savour ride hits the right sweetness penchant – not too less, not too much, adding a significant punch of flavour. I could vote for it as the most standout dish from the whole course.
A satisfying tart with chocolate crust had an interesting play of textures. The bittersweet manzari ganache and sea salt made it an enticing dessert choice. The dishes were well-cooked and rested lightly on my tummy.
Classic Coffee Dates
For coffee aficionados, this place is a gem
The late lunch ensured that I snoozed till late in the evening. Swanky late evenings in Goa serenade your senses from the moment you watch the colourful sunset horizon. I welcomed myself into the atrium lobby of Anjuna Coffe Co. that greeted me with a whiff of freshly brewed coffee. The petite and lovely coffee space offers culinary delights in the Deli section with artisanal sandwiches, savoury and revitalising drinks. The patisserie is said to brew different types of teas and coffees sourced from around the world, from Ethiopia to Colombia.
In muted tones of grey with aesthetically pleasing golden-yellow accents, asymmetrical hanging lights with golden-plate like shade fashion, the place echoes stunning modern design that wows interior fans and caffeine addicts alike. The colour scheme of this sleek cafe through the otherwise neutral concrete-and-wood space creates a warm, tranquil cafe habitat while allowing customers to observe the coffeemaking process and admire the roaster in action.
Not a coffee person yet, the place still allured me into settling into one of the corner tables with a piping hot latte. For coffee aficionados, this place is a gem, but for peeps out there like me, it serves as a space to read a book or enjoy a delightful cookie from their extensive menu with a side of people-watching, thanks to an open view of the hotel lobby.
Fall of the Feast
It’s high time that hospitality brands sparkle up these mass-market buffets and not just strip the guests off the luxury payment they have made – thinking it’s for good food.
My evening stroll around Westin Goa made me imbibe into the brisk monsoon wind and the ‘susegado’ life made my exhausted mind feel recharged and rejuvenated. I was looking forward to dinner at The Market. Now seated indoors, the ambience and the decor create a mood where you want to linger long after the final course. The wicker light pendants and subtly coloured dining chairs preach the power of neutrals. The dinner, on the other hand, was both a hit and miss.
I decided to go for the buffet menu and see how it fares. It was a long, extensive menu with varieties of salads, chaats, main course (from Indian to Chinese) and lots of desserts. The menu didn’t run across a definite theme and neither did the people’s plates. Diving into the main course, I went for Yakhni Pulao. Not featuring strong spices like in biryani but packed with subtle flavours, it worked for my appetite after a gracious late lunch. For the side, I went for kung pao chicken, matar paneer and mushroom masala – all of which tasted the same as you would find in any regular eatery. For a moment, I had to pause and think if the afternoon luncheon was an illusion.
The hotel industry knows that buffets are, by their very nature, an invitation to gluttony. I have seen the most bizarre combinations of food (and the most indulgent selections) just laden on the plate. Most buffets served have the power to switch off your mood immediately because of its repetitive taste and no personalised essence. Most hotels that I have been to do not work upon the buffet menu at all, even though it is the most-selected feature by guests. To be fair, producing an extensive but tasteless buffet seven days a week for several hundred people is something of a no-win situation. It’s high time that hospitality brands sparkle up these mass-market buffets and not just strip the guests off the luxury payment they have made – thinking it’s for good food.
LF Says: ★★★
Coordinates: Survey No: 204/1, Dmello Vaddo, Anjuna, Goa, India
