joanna lobo

Made with coconut milk, jaggery, and cardamom, or more simply with water, salt and a side of mango pickle, the Goan tizan is both comfort and medicine in one bowl.

Interviewing the finalist of the beloved baking show.

Meeting jinns, getting stuck in a flat after a volcano, accidentally becoming a bride in Shanghai: Shubnum Khan pens an introspective travelogue-cum-memoir in How I Accidentally Became A Global Stock Photo

Whether you boil them, blitz them, pound them, or fry them, jackfruit seeds are open to any experiment.

Exploring Goa's newest museum, dedicated to alcohol

There is a bounty of nutritious, seasonal flora available in Goa’s gardens, fields, forests, plateaus and hillsides.

A closer look into The Inner Temple

Sample the best Goan craft spirits.

Bombay Duck isn't what you think it is.

Curry has become a metonym for Indian food. Some spices and ghee, the ubiquitous curry powder, some heat, and voilà, an Indian curry. But we don’t want to lay claim to that dubious dish.

My rollercoaster quest to conquer the eggy, seven-plus-layer Goan dessert

It can be accessed on the streets, in museums, and even on a mobile phone.

A spirited craft liquor industry finds a home on the state’s shores

Across the state, people came together to create life-size Nativity scenes in cribs that were often themed on social issues.

From the floral notes of mahua to potent millet beer, there are various regional liquors to explore in India.