Grounded in Goa is a series that documents the everyday beauties and joys of living in Goa. For anyone looking to move to Goa, it offers a glimpse into Goa's undeniable connection with nature, a life lived in harmony with the fertile land, changing skies, and the giving waters.

Also read - What To Look For While Buying A House in Goa and Designing a House in Goa

Goa’s beaches are moving works of beauty and serenity and are packed with incredible biodiversity. We are spending time today observing the textures of the in between - equally of earth and equally of sea.

Grounded in Goa is a series that documents the everyday beauties and joys of living in Goa, in harmony with the fertile land, changing skies, and the giving waters.

As people move from cities in search of a better quality of life, Goa is often the first choice as it offers the perfect balance of the urban and the countryside. It makes room for a simple but luxurious lifestyle that celebrates the changes in nature, vegetation, and climate throughout the year. From Kokum in the late winter to cashews and mangoes in the summer to the famous kom and pipri in the monsoon, life in Goa is very much about savouring the bounties of seasonal living.

Come summer, it is cashew season in Goa and the trees are laden with fruits in sunset colours - the cashew tree swells with ripe produce in shades of red, yellow and orange. Between late February and early April, a majority of cashew harvest is carried out. Picking days are planned and cashew trails are organised as fruit is separated from nut. The freshly collected cashew nut is then prepared for the market - split, roasted, and seasoned before it makes it way to different parts of Goa, India, and beyond. The fresh cashew fruit however is carefully preserved and fashioned into a Goan summer delicacy. As the days grow warm outside, the Goan cashew fruit makes different appearances on the table throughout the season: first Niro, then Urrak, and finally Feni.

NIRO

After the fallen cashew apples are de-seeded, the fruits are thrown into a stomp pit and finely crushed to extract the juice. Sweet, sour and slightly pungent, the juice is collected into an earthen pot. In this fresh form, the juice called Niro has a shelf life of only a few hours and therefore, it is not commonly sold as a market product even within Goa. It is only within Panaji's oldest bakery, Mr. Baker 1922, that one would find bottled Niro, packaged under strict hygienic conditions and sold seasonally between March and May.

URRAK

All images have been sourced from the internet.

Once the fresh cashew juice is collected, it is stored in large terracotta pots and buried underground to ferment for three days. This first fermentation results in a high-quality, fruity alcohol called Urrak made precious by its short shelf life that lasts only a few weeks. Found in local bars but primarily in old Goan houses, Urrak is a seasonal drink that is a matter of great Goan pride, much like Sake from Japan or Chaang from the Himachali hills. The Goans typically enjoy their Urrak as a summer afternoon cocktail - topped with fresh cold limca, a dash of fresh lemon juice, a sprinkle of salt and paprika, and a chilli dunked.

FENI

Finally, there’s the popular Feni, which finds a place among the world’s strongest liquors. Feni is the second distillation of cashew pulp after Urrak and is found year-round in the coastal state. This summer elixir is either barrel-aged or copper pot distilled and then filtered for smoothness. Today, homegrown Goan distilleries like Aani Ek give the robust Feni a flavourful twist. The distinct local branding is also found in brands like Lembarca (in the image above), which to date carries a hand sketched label crafted by iconic Goan artist Mario Miranda.

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Goa is a land of incredible natural and cultural diversity.

Learn more about Goa’s famous native landscape here.

To know more about where to live in Goa, visit this blogpost.

Finally, if you’re interested in buying a house in Goa, use this checklist.

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Celebrating Navovado, our design-build vacation house in the Goan countryside through a gallery of photographs of the courtyard house. Earlier this year, Navovado won the prestigious Platinum Certification from the Indian Green Building Council. Navovado harvests all of its roof rainwater and recharges the water well on site. The use of low-flow water fixtures further improves water efficiency. Focus on use of insulation on the roof, double-glazed glass, low­energy use appliances, LED lighting and 100% hot water from Solar power makes this home extremely energy efficient. The structure is constructed using locally manufactured materials and materials with a high recycled content such as Laterite stone, Matti wood, Fly-ash brick and Slag cement. The garden is planted using native local species to reduce water use for ir­rigation. Finally, large openings allow for maximum daylighting and cross-ventilation, reducing the energy use for lighting and cooling.

The heart of the home lies in the large central courtyard that is an extension of the kitchen, living and dining space. The courtyard houses the swimming pool and provides a green private space to be enjoyed by all the residents of the house. The courtyard morphs in its use depending on the time of day and occasion. The guest bedrooms on the ground floor are designed as pavilions on either side of the courtyard, while the first-floor bedrooms have a large terrace overlooking the courtyard that connects the two levels.

Find Navovado featured in detail on our Instagram page here.

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If there is one market that truly embodies the spirit of Goa, it has to be Mapusa Market. Mapusa is an incredible medley of sight, sound and colour everyday but its Friday bazaars are a sight to behold. It comes alive with the swish of textile, the clang of metal and the aroma of fresh spices as local vendors from all over Goa flock together to sell their wares.

Mapusa Market has always been one of the primary centers for trade and shopping in Goa for many decades now. In fact, the story goes that the market grew to be so significant, that the town that developed around it was derived from the business conducted at the market. The Konkani words, “map” (meaning to measure) and “sa” (meaning to fill up) are combined to form the word mapusa.

We came across some brilliant visual documentation of Mapusa’s repair shops, fabric stores flower bazaars, and condiment outlets curated by the Mapping Mapusa Market project and this blogpost is an ode to the exhaustive research that they have done.

Stories of Repair and Recycle by Sahil Konkar

A series of videos by Sahil and Prashant that heroes the people that put our lives together. Read more about the famous repair points in Mapusa Market here and watch them in action using the playlist below.

Flower Power by Mythili Borkar

Flower Power immortalises the potent yet delicate imagery that make up Mapusa’s flower bazaar, as well as the aspirations tied to them. Find the seies in focus here.

Mapping Sugarcane by stanzinlosal

The story of 8 sugarcane juice shops spread across Mapusa Market, Goa has been mapped and developed into short films. Find this lovely story here.

Completed in 2014, these visual histories offer amazing perspective into the Mapusa and Goa of today and the many layers of their making. It helps develop a cohesive understanding of the relationships between place, space, activity, and community.

If you are ever in Goa, definitely pay a visit to witness the life and times of Mapusa Market.

To read about the different places and experiences Goa has in store for you, visit our map - Goa At A Glance.

To know more about North and South Goa, visit our blogpost on North Goa vs South Goa

To visit South Goa’s stunning bungalows, take a look at our top picks here.

It has been more than a year since I last visited Goa and I find myself often turning to memories of fresh Goan food, a definite shortcut to paradise. Here is a collection of some incredible recipes, food documentation, a list of restaurants and some stunning art brought together by their celebration of Local Goan food.

Food reporting is at once an incredible guide to the local cuisine and a reliable way of mapping the life and times of a particular place and culture. Joanna Lobo is a freelance writer from Goa, and finds a way to magically weave her experiences of living in Goa into her stories about Goan food. Here is a collection of essays and stories from her. I particularly recommend - How I Tried (and failed) To Master The Goan Bebinca Cake.

The Goan Sorpotel. Illustration by Anna Vu.

For someone in Goa, looking for the best seafood joints, we have a list curated by LBB. The list looks at offbeat restaurants that are typically not on the tourist map, but wildly popular for their authenticity among the locals. Find the restaurants here.

On the other hand, if you wish to visit Goa from the comfort of your homes, here is something you could look at. Goya Journal does a wonderful job of mapping Goan food history and diversity. Find their articles on Goan Food here.

Great food nourishes the body and great art nourishes the soul. What could be better than them coming together? We love this visual recipe of the famous Goan Xacuti Curry, created by illustrator Shruti Prabhu. In her words: “Goan cuisine is strongly influenced by the Portuguese, since they ruled Goa till 1961. Xacuti (Chacuti in Portuguese) is spicy curry made either with chicken or crabs. The roasted spices give such a lovely aroma to this recipe. You can tone down the heat by reducing the number of chillies.”

Finally, we’d be remiss if we did not mention a spectacular food tour that is happening right now across Goa, hosted by renowned chef Thomas Zacharias. Chef T Zac as he is commonly known, is popular for his #ChefontheRoad series where he drives through different parts of the country, and does everything from culinary lessons in home kitchens, to interactions with locals in villages, to foraging for indigenous seasonal ingredients, to visits to local markets, and eating out in quaint restaurants. #COTRgoa is an extensive sensory map of quintessentially Goan culinary heritage and can be found on the chef’s Instagram as well as Twitter pages.

We wish you happy adventures on your culinary expeditions. Write to us with your favourite recommendations in the comments below.