Day 3 Of Cashew Trail At Park Hyatt Goa

With each day getting enthralling than ever, I was super kicked about day 3 of Cashew Trail as it packed all my favourite things in one. The day started early with us making it to the group just in time post a grand breakfast under the clear skies! I am re-living each moment as I am typing this down and it so makes me wanna go back to Goa like at this very instant. Soon, very soon I promise! (to self)

We started off by dropping by at a Cashew Farm to experience first hand the process of cashew picking, sorting, stomping and finally how it leads to urak and feni. I got to witness the first distil process for urak and how it is stored in earthen pots under the ground with partially uncovered lid for the feni to finally be ready. We had to watch out for the under-ground earthen pots while walking towards the cashew stomping area. They usually wear gumboots while stomping on the fruits as the stains are almost impossible to wash away. Before they get to that, they actually have to separate the seed from the actual fruit (the ripe yellow part) and the fresh liquid that you get upon squeezing the fruit is actually considered medicinal.

Right from the small plants to fully-grown trees and finally getting fully ripe cashews, I was so ecstatic to get to know the most loved fruit from Konkan so closely. The seeds that are taken off from the fruit are then roasted for few minutes and then broken open by hammer to get some very yummmm fresh cashews (kajus). Never had I ever experienced such a unique blend of nature, science and fruit plantation. Cashews is one of my most favourite fruits in all forms, ripe, dried, or as a puree / jam. So this was splendid!!

Our next stop was at Jila Bakers in Goa who are the favourites amongst all the biggies in the Bolly land too and their sweet tales go beyond regions and states. If you wanna know how heaven feels like then you have to drop here to experience some melting chocolate magic in your mouths. Upon chatting up with the owner Reginaldo and his brother, they told us how they go all the way back to 1972 when they actually got into business.

They also told us that they derived upon the name “JILA” by taking the initials of their parents Jose Inacio Antao and Loudovina Antao. Jila is your destination for some continental desserts that are actually better than those made in France. My personal favourites and their hot sellers are the apple strudel, Geneva pastry, the melt-in-the-mouth éclair and mille feuille to name a few. The éclair is so soft and filled with heavenly cream and then finally topped with chocolate that feels like the best choco lava creamy bliss.

Right from their kitchens to their traditional Goan owens and utensils, spatulas all have been retained from their father’s cooking days and all that they cook are made using these traditional vessels. We left from their with such fond memories.

Check out my Day 2 experience of the Cashew Trail 2016

For lunch in traditional Konkani style, we did a quick stopover at “Savoi Plantations”. We started off with some home made wadas, chaklis and refreshing kokum sherbet. The eating area is right across an open field and plantations of so many spices and fruits like jackfruits, cardamom, betel leaves, breadfruit, starfruit, Portugal chilies, kokum, bimlas and so many more varieties.

The scrumptious meal was cooked by the lady of the house using the same fresh home grown spices. Have a look at the scrumptious seafood meal we had at Savoi Plantations. Post the lunch, we got to go around the plantation and experience what goes into maintaining and crop growing process.

If you want an unconventional twist to your Goa trip, then this should be a must visit in you plan. Last stop over was at a family business of Bebinca that is run by such a loving and close knitted family in Goa.

They go by the name of the Cota family and their traditionally made Bebincas are super famous all around Goa and beyond. I got the opportunity of meeting the real owners, the couple and doting grandparents who are now 93 and got to hear from them how they started the business.

These have to be the best Bebincas I have ever had and the procedure is cooking them on earthen pots while burning the coconut shells atop the pot. Soft and freshly made 9 layers of happiness!!!