Top 15 Hotels in Goa

Goa has remained a top tourist destination since times immemorial. It has attracted tourists from around the world because of its unique nightlife, impressive beaches, rich cuisine and flawless scenic beauty. Every bachelor aspires to visit Goa at least once to have fun and freak out with friends and to make the best of bachelorhood.

Today, planning a trip to Goa without proper forethought would be really foolish. Research a bit and find out which are the Top Hotels in Goa before you venture for that dream trip to this paradise of beaches, babes and beer.

Here we have put forth a well researched list of the top hotels in Goa based on the popular likings, certain key facilities and proximity to certain prominent beaches. Read along and decide where you plan to stay during your next visit to Goa:

  • Acron Waterfront Resort
  • Oyo Premium
  • Ramada Caravela Beach Resort
  • Club Mahindra Emerald Palms
  • Living Room By Seasons
  • The Fern Gardenia Resort
  • La Cabana Beach Resort
  • Planet Hollywood Beach Resort
  • The Leela Goa
  • The Fern Beira Mar Resort
  • The Acacia Hotel and Spa Goa
  • The Baga Beach Resort
  • Grand Hyatt Goa
  • 16 Degrees North
  • Ozran Heights Beach Resort

Luscious Dish of London – Peach and Raspberry Custard Tart

Peach and Raspberry Custard Tart

Peach and Raspberry Custard Tart | Image Resource :

Peach and Raspberry Custard Tart – I had an opportunity to try out Peach and Raspberry Custard Tart for dessert after a meal. The aroma of the sweet peach and the luscious raspberries made my mouth water. It was a perfect dessert with sweet from the peach, sour from the raspberry, crunch from the tart base and creaminess from the custard.

Dish of of the Week – Deep Fried Mars Bar

Deep Fried Mars Bar

Image Courtesy :

I first got to taste this dish in the small café in the city. It was invented in Scotland and is made of a chocolate called Mars. It is generally fried in a batter used to fry meat and served with a dollop of ice cream. It tasted gooey and sugary which worked very well as a after – meal dessert!

Tempting Dish of London – Yorkshire Pudding

Yorkshire Pudding

Yorkshire Pudding | Image Resource :

Description – On my trip to England I had an opportunity to taste the authentic Yorkshire pudding which was served with pork spare ribs. The pudding is very similar to pancakes with the ends browned. I could really taste the pudding as it had a flavor of its own and also added a charm to the pork dish.

Easy Recipe For Khaman Dhokla

The Gujarati delicacies have always impressed me. I love devouring the succulent pieces of Dhokla. Recently I learnt how to prepare these lovely snacks. Here I plan to share with you the recipe for Khaman Dhokla. It will take you barely half an hour to prepare this lovely snack. Here is how you must go about it.

Key Ingredients

  • Gram Flour- 1 Cup
  • Water- ½ Cup
  • Curd- ½ Cup
  • Sugar- 1 tsp
  • Ginger- 1 inch piece
  • Salt- As Needed
  • Lemon Juice- 1 tsp
  • Eno Fruit Salt- 1 ½ tsp
  • Turmeric Powder- A Small Pinch
  • Coconut Grated- For Garnishing
  • Coriander Leaves- For Garnishing
  • Mustard- ¾ tsp
  • Oil- 1tsp
  • Asafoetida- ⅛ tsp

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Method Of Preparation

1. In a mixer, grind ginger, green chilli and a little amount of water.
2. Take the gram flour in a bowl and mix the ginger chilli paste, water and curd. Make a fine paste.
3. You may also add lemon juice,turmeric, sugar and salt to this paste. Stir well and keep aside.
4. Take a flat bottomed pan and thoroughly grease it with oil. It would be ideal to select the cooker for this purpose.
5. Just before you are about to steam the mixture, stir in the Eno salt.
6. Steam the mixture in the pressure cooker for 10-12 minutes.
7. You may use a knife to check whether the Dhokla is perfectly done.
8. Remove it and let it cool for roughly five minutes.
9. Now you may invert the Dhokla to a plate and cut into the desired shape.
10. Temper with oil, mustard and asafoetida.
11. Garnish the pieces of Dhokla with coriander leaves and grated coconut.

Khaman Dhokla

Khaman Dhokla | Image Resource :

The delicious Dhokla is ready for you to gulp down. You can have it with coriander chutney or mint chutney.

Photo of the Week : Mumbai Vada Pav

mumbai vada pav

Mumbai Vada Pav | Image Resource :

Mumbai Vada Pav – One of the most staple foods in Mumbai is the famed Vada pav. This dish which is made out of the humble potato is loved by the poor and the rich alike. It does not cost more than twenty rupees and I always make sure I have the Mumbai Vada Pav from the carts in Mumbai.

Tasty eastern dessert – Mitha Khaja

Sweets at my home are integral part of our perfect three course meal on weekends. Recently my aunt visited our place for vacation. My kids where so delighted – Not to see her but more for the sweets she had bought. Well they do love her as we all know how kids are too fond of presents for themselves.  They just relished the taste of this crunchy circular layered sweet with pista flakes on top and demanded to learn it.

Luckily my aunt knew this eastern dessert and shared here secret recipe. To me exchanging your knowledge opens wide avenues to gain it too.  So here I am sharing the recipe to make Mitha Khaja. A healthy dessert made from jaggery and flour with little dry fruits on top.

Material Needed:

½ cup – jaggery
1½ cup of – White Flour
½ tsp cardamom powder
1 tbsp. Ghee, Pista Flakes
½ ltr Ghee for frying
1 cup water

Mitha Khaja

Mitha Khaja | Image Resource :

Preparing the dish:

Make jaggery water first. Take a pan, pour water and add jaggery. Let it boil until the jaggery dissolves then turn off the flame and strain the water.

Make a dough by using the white flour, adding cardamom powder, ghee and knead the mixture into a soft dough using the jaggery water.

Then divide the dough into 20 equal parts and knead each with your palm into a long flat tail.

Then start rolling each part into a circle, slit the sides on both parts with a knife and stock them under a clean white cloth for an hour until they are dry.

Then later fry it in ghee on a low flame till the dough becomes golden brown.

After frying keep the Mitha Khaja out for a while till its crisp then store in an air tight jar.
Remember while serving garnish with pista flakes.

Do let me know you valuable feedback and experience. Take care buddies.