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<\/figure>\n<\/div>\n\n\nSet against the serene backdrop of Laban Farm, guests were welcomed with refreshing beverages before being taken on a guided tour of the farm, offering insights into the seasonal produce and traditional farming practices that form the foundation of Goan cuisine. The evening unfolded through a carefully structured dining experience, where each course was introduced with storytelling elements, explaining the origin, cultural significance, and evolution of the dishes.<\/p>\n\n\n\n
The menu was designed to highlight the philosophy of sustainable and locally sourced cooking. The experience began with a Tambdi Bhaji Soup, a coconut milk velout\u00e9 infused with amaranth gel, chilli oil, toasted cashew crumble and a delicate red rice crisp. This was followed by the Farmers Harvest Salad featuring seasonal local fruits and vegetables dressed in a sweet and tangy vinaigrette and paired with crisp miri lavash.<\/p>\n\n\n\n
The culinary journey continued with an artisanal vegetable board showcasing local vegetables prepared through varied cooking techniques and served with handcrafted regional dips. Among the highlights of the starters were the Breadfruit Croquettes served
with tangy imli reduction and Tanatle Bangde, a banana leaf wrapped mackerel prepared over hay fire, offering a rustic farm-to-fire experience.<\/p>\n\n\n\n
A refreshing Masala Coriander Sol Kadhi Sorbet with tender coconut crumble provided a palate cleanser before the main course. The traditional goan dish Khatkhate, a slow-simmered medley of seasonal vegetables, was served alongside Aitarcho Patlo, a heritage curry presentation featuring gavthi chicken xacuti and sungtache ambot tik. These dishes were accompanied by traditional goan
breads and rice preparations, including poie, sannas and ukde tandul.<\/p>\n\n\n\n
The evening concluded with a memorable dessert titled Godshyache Zad, a red rice and banana cake crowned with coconut cardamom cream and finished with jaggery sauce, accompanied by fresh seasonal fruits.<\/p>\n\n\n
![\"\"](\"https:\/\/vivagoaonline.in\/wp-content\/uploads\/2026\/06\/goanfood2.jpg\")
<\/figure>\n<\/div>\n\n![\"\"](\"https:\/\/vivagoaonline.in\/wp-content\/uploads\/2026\/06\/goanfood3.jpg\")
<\/figure>\n<\/div>\n\n\nDirector and principal of VMSIIHE, Professor Irfan Mirza highlighted the importance of experiential learning in hospitality education. He remarked that initiatives such as Kulagar help students translate classroom learning into meaningful real-world experiences while deepening their understanding of culture, sustainability and community.<\/p>\n\n\n\n
The event was guided by faculty in-charge, Chef Sebastian Breitinger, with support from Chef Harshita Pillay, Cleona Pereira and other faculty members.<\/p>\n\n\n
![\"\"](\"https:\/\/vivagoaonline.in\/wp-content\/uploads\/2026\/06\/goanfood4.jpg\")
<\/figure>\n<\/div>\n\n\nStudents of the culinary arts programme at the VM Salgaocar Institute of International Hospitality Education (VMSIIHE), Goa,curated and presented an immersive farm-to-table dining experience titled Kulagar at Laban Farm in Nuvem, Margao. Conceptualised and executed by the third-year BSc Culinary Arts students, the event celebrated sustainability, community dining and the rich culinary traditions of Goa. […]<\/p>\n","protected":false},"author":1,"featured_media":1428,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[34],"tags":[],"class_list":["post-1425","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine"],"jetpack_featured_media_url":"https:\/\/vivagoaonline.in\/wp-content\/uploads\/2026\/06\/goanfood3.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/posts\/1425","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/comments?post=1425"}],"version-history":[{"count":2,"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/posts\/1425\/revisions"}],"predecessor-version":[{"id":1431,"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/posts\/1425\/revisions\/1431"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/media\/1428"}],"wp:attachment":[{"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/media?parent=1425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/categories?post=1425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/tags?post=1425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Read the full article in the latest issue of Viva Goa Magazine. Pick your copy from the nearest supermarket\/bookstore today.<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"