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

Safarnama kickstarts its first edition with the sunshine State, and offers a 360-degree view of the State’s history, evolution, and culture through food

There is more to Goa than night-long beach parties, adrenaline-filled sports activities, and coconut-tree-lined winding roads. To truly capture its essence, one must dig deeper into its food and bite by bite, savour its history, evolution and culture — this is our takeaway from a weekend trip to the city that has aptly been nicknamed Pearl of the Orient. A collaboration between Delhi-based marketing agency The Ideas Lab and Westin Goa, our getaway is the first edition of Safarnama.

Shreya Soni, CEO of The Ideas Lab, explains, “Safarnama — an IP from the stable of The Thali Tradition, a vertical of the larger parent company that also runs The Ideas Lab — is an independent narrative that chronicles regional tales. Westin Goa came on board as the hospitality partner for Edition 1, which celebrates Goa. Other partners, who align with our larger vision and supported Edition 1, include Google Pixel, Umami Brew, Bombay Sapphire, and Jungly Delights. The basis of these partnerships is rooted in our ambition to create a travel show for a modern, hybrid audience.”

As we arrive at Westin Goa, about 27 kilometres from the State’s new Manohar International Airport, we are welcomed by a soaring atrium. TheKunbi table runner at the hotel’s restaurant, named Market, catches our attention. A local textile named after Goa’s indigenous Kunbi tribe, the weave is a symbol of Goa’s cultural heritage. For our meal, this table runner is topped with bowls filled with dried kokum, alongside bunches of bananas, coconut and kaner flowers.

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.

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?).”

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.

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.