If there is a resort that truly encapsulates the essence that is Goa, it is the Taj Holiday Village. And that does not have as much to do with the fact that the movers and shakers of Bombay have made The Village their haunt, as the fact that here is somewhere you can relax AND eat the best kind of food, be it Goan, Continental or Thai. And it is largely the old Chef Rego who is responsible for bringing in the crowds year after year.

Chef Urbano Rego is every bit the happiness that his name implies.  Once he arrives at the hotel from his home in Divar which is an island, he gets on his cycle and leisurely pedals to the Beach House restaurant in true Goan style. And that's how he moves around on the entire Taj Village premises. He rather dislikes the golf carts. His calm disposition and helpful nature sure makes him a very likeable  person.  He has been with the Taj ever since the kitchen of Fort Aguada opened in 1970. "I started by shelling prawns during my apprenticeship", informs the talented chef, "I always wanted to be a footballer till an accident on the football field made me change tack. My ear got injured and as providence would have it I got a chance to take up cheffing". He used to observe a lot while working in the kitchen and that made him realize what he enjoyed most - Continental cooking. Chef Rego, now the Executive Chef of  all Taj  properties across Goa, which also includes Taj Exotica in the South, is a master of all cuisines, but he is best with Goan food, especially seafood to which he gives some innovative twists. He is known for marrying continental and Goan tastes in food. But what he is very particular about is the grinding of all masalas  and condiments. He explains, for fish he balances a mix of five masalas, for a Xacuti dish, he needs 13! And he grinds all these without a drop of water, uses just palm toddy vinegar. His signature Tiger Prawns and Beef Taverna (made from a marination of tenderloin in ginger, garlic, onion, chilli flakes, chilli powder, and black peppercorn sautéed with olive oil and rosemary) are unmatched. His personal favourite  is the good old fish curry and rice (especially curry made from the head of fish like baby bekti, mackerel and sardines), that his wife Ilalena makes. Incidently it's she who always cooks at home.

However Chef Rego was very happy to cook his entire repertoire of favourite dishes for UpperCrust, a magazine he swears by. We weren't complaining as we sat tasting food off his menu at the Beach House restaurant, a shack-like place with a nice open ambience which made us go click, click, and lick, lick!

Taj as a group is also very good with its Thai restaurants. And The Banyan Tree at The Village is no exception. Situated close to the entrance of the resort, it is a wooden building built in a traditional Thai style temple. There is a warm wooden flooring and a bar as well as an enclosed room in the centre. The sweet chirping of the birds and the sumptuous food make for a lovely meal in super ambience. There is a tiny cross over bridge connecting the garden and the main restaurant and bar.  The dried coconut shell lamps in the lawns outside, as well as fish tail palms and pretty flowers that lace the restaurant help accentuate the Asian style. We decided to sample some of Chef's recipes, under the cooling shade of the trees with a Buddha statue besides our table, perhaps blessing our meal. It was a perfect afternoon fiesta in the open.

Chef Danny is certainly a culinary maestro. His timid stature and quiet nature are certainly a sharp contrast to the splendid, fiery dishes he churns out as head chef of the Thai restaurant. The setting for Team UpperCrust was exclusive. We were off on a journey to Thailand. The array of dishes prepared by the team of chefs, including Chef Arindam and Chef Jeevan under the surveillance of the talented Chef Rego and Chef Danny, was unmatched in taste and presentation both. First up was the piquant Prawn Soup served traditionally in a clay pot. It was laden with oriental mushrooms, spring onions and prawns with the right hint of lemon grass. The Raw Papaya Salad, som tam, was just as sumptuous, served elegantly on the pandan leaf with uliennes of carrot and crunchy peanuts. The Chicken Green Curry served with fried basil leaves and steamed rice also
arrived in earthern pots. The pineapple fried rice was beautifully dressed in a half-scooped pineapple shell on a sizzling platter garnished with some cilantro and carrot flowers. The Fried King Prawns spiked with turmeric and garlic sauces were delicious too. To round off the elaborate meal the chefs prepared a delectable platter of exotic fruits and the very authentic Tabtimgrob, water chestnut cooked in rose syrup and milk. So if you are looking for that delightful experience of indulging in some authentic Thai cuisine exuding the aromas and spices of  South East Asia you know where to head. 

The team at this hotel is very imaginative. Rather creatively they set up a table right underneath the banyan tree. With its many roots encircling you, a beautiful water fountain near by and surrounded by some wonderful flora and fauna, the outdoor table is an ideal choice for a romantic kind of a dinner. We suggest you try the experience, it's nice.

As for the hotel itself, there are three in one properties here, all touching each other. The Taj Village, The Fort Aguada and The Hermitage perched up on the hill, aloof, reclusive and yes slightly intimidating. After all the Hermitage was built for the  SAARC Summit and Madam Indira Gandhi was the presiding diety to a whole host of high-powered world leaders when they all camped there in the early 80s.

But it's The Village we are concentrating on for now. It is a perfect combination of modern elegance and timeless hospitality, Taj Village is a complex of terracotta-roofed cottages taking its inspiration from Portuguese-Goan design. It is made to look traditional but has all the luxury trappings you would look for in a
5 star hotel. Set amidst acres of palm-fringed and landscaped gardens in North Goa and right on a stretch
of beach, one discovers a new meaning to relaxation. The Taj Holiday Village is a 45-minute drive from
the airport and the perfect escapade for those yearning a stay right on the Arabian Sea. It's a great way to start your day: open your eyes after a peaceful, dreamless night and head straight for the beach, in your pyjamas, if you so desire!

Taj Holiday Village, we happily learn was celebrating 25 glorious years of delighting guests. No wonder the place was all spruced up,  new coat of  paint on all its cottages.  Multi shades of happy colours, charming cottages with pretty pathways and fragrant gardens unfolding in an easy pace and style. This perfect blend gives the entire resort the look of a picture-postcard hamlet fringing the beach. The vista is awesome. One can easily discover the quintessential charm of Goa lulled by the strains of the mandolin, the murmur of waves, the rustling of palms and the call of birds at the Taj Holiday Village.

Taj Holiday Village
Sinquerim, Bardez,
Goa - 403 519
Tel: (91) (832) 664 5858
Fax: (91) (832) 664 5802