The very first day I walked into “Casa Sarita”, the fine dining Indian restaurant of the Park Hyatt Goa, I knew exactly what I was gonna get. While browsing through the menu in my room, my eyes were drawn to the Goan section and magnetized by “Mergol”, an Indian style pumpkin curry simmered in coconut milk with curry leaves and fresh grated coconut.
Yogesh Deshpande is the Pastry Chef of the Park Hyatt Goa, India, where he’s worked for the last twelve years after training in Mumbay and working on a luxury cruise line in the UK.
One of the coolest things about traveling to amazing resorts is that you can meet and connect with amazing chefs from all over the world, and sometimes you can even get them to create a custom dairy free Passion Fruit Panna Cotta for you!
Zoremi is not a big fan of Indian food. She can’t bear the taste of masala in pretty much every single dish, the way they like it here in Goa.
She comes from Darjeeling, in the North East side of India, where – as she tells me – the local cuisine is more similar to Chinese, since it’s so close to the Himalayas and Tibet.
As I am about to write this article about one of the best gluten free luxury hotel in Bangkok, I ask myself: What makes a place be special?
Let’s be honest, luxury hotels can be quite similar in their offerings: grandiose lobbies, marble bathtubs, infinity pools and sophisticated food are always amazing, but they’re not what really shapes the soul of a place.