Khajoornama, India Art Fair YCP, Delhi

GOYA hosted Khajoornama in partnership with Bruijn ,as part of the India Art Fair’s Young Collectors Programme at Triveni Kala Sangam, gathering around a shared table to trace the journey of the date across the Indian subcontinent. Entering through the Malabar coastline, the date travelled inland along trade routes, finding place in regional kitchens, ritual practices, and royal cuisines before arriving in cultivation landscapes in contemporary Rajasthan. The grazing table, designed by Chef Taiyaba Ali, featured Bandel Khajoor Chop, Kurukku Kalan, Kharak Samosa, and Walnut Date Fudge.

The conversation invited participants to taste history and reflect on how ingredients continue to shape how, and what, we eat today, moving gently between cultural histories, agricultural realities, and culinary interpretation, led by political scientist Dr Sucharita Sengupta and farm aggregator Ajit Singh Batra. Ajit emphasised the role of labour, soil and seasonal cycles in producing the best-quality ingredients while Suchitra showcased how flavours are shaped by land, history, and culture.

Structured as an installation and grazing table, the table transformed into an archive of trade histories, harvest traditions, craft practices, and modern culinary expressions.

Host with Us: India Art Fair Young Collectors' Programme, Swedish Embassy, New Delhi

Goya put together a host-worthy grazing table for the opening night party of the IAF Young Collectors Program and the Swedish Embassy in Delhi.

Designed to let flavours and textures speak to art and community, the table brought together hand-arranged flowers, candlelight, cheese platters, and butter boards to create a generous spread. Styled by Daksha Salam, it featured our favourite nibbles from Nari & Kage.

With a warm, generously layered mood, natural textures and soft lighting shaped the evening. The table came alive through Daksha’s use of fresh produce, a variety of cold cuts, and craft pantry elements—woven seamlessly into both the food and the setting.

Cooks & Books: Dalit Kitchens of Marathwada

How do you document the food of your culture when words for it don't exist in the published world? How do you tell your children that the food their ancestors ate is no longer found in their own kitchens? How does one person’s waste become another person’s delicacy? 

We sat down with Shahu Patole, author of Dalit Kitchens of Marathwada, chef Gautam Krishnankutty and auhor Bijal Vachharajani under the canopied terrace of Lightroom Bookstore, Bengaluru, to unpack questions on food, memory, taste and identity. 

Our Bangalore community turned out in strength to hear Shahu speak about writing the book, finding a translator who could do justice to his recipes, and the urgency of documenting cuisines before they disappear. Chef Gautam expanded the conversation, tracing how ingredient availability shapes entire food cultures, how ecosystems are sustained by farmers, butchers, and service providers, and how state politics inevitably filter into what we eat. The evening was held together seamlessly by Bijal, who guided the conversation with ease and insight.

In keeping with the theme of the evening, we closed with a tasting drawn from the book – beef curry, paya, harbharyachi bhaji (chickpea leaf curry), spring onion and toor dal sabzi, thecha, jowar bhakri, chunchune (crispy beef fat), and kharda  –  offering the audience a chance to experience a cuisine that is deeply native to India, yet rarely encountered by many.

Cacao Residency, 2025: Slow Food, Farming & Storytelling

Varanashi Organic Farms, Karnataka | October 10–12, 2025
Over three immersive days at Varanashi Organic Farms, the Cacao Residency brought together a select group of participants to explore the craft and culture of cacao, regenerative farming, storytelling, and food traditions in an experiential farm setting. 

The residency opened with a farm-fresh community lunch, followed by a guided forager’s walk by Partha Varanashi, who introduced guests to seasonal crops, wild edibles, the farm’s oldest cacao trees, and the guiding principles of regenerative farming. Participants took part in a hands-on fermentation masterclass led by Eleni Michael and Thomas Girard, and learned visual storytelling techniques tailored to food and landscapes with Bhavya Pansari, culminating in an evening dinner under the stars by Chef Goku. 

Day 2 deepened agricultural and culinary understanding with lessons on regenerative farming, nutrition and microbiomes with Partha, a bean-to-bar chocolate lab workshop with Ketaki Churi, and a delicious craft chocolate tasting by Patricia Cosma. The communal dinner by chef Goku featured ingredients harvested from the farm, reimagined to echo stories and communities from around the world, sparking conversations around food, terroir, and craft. 

On the final day, residents came together for a communal cooking session led by Chef Goku, culminating in a harvest feast that celebrated the flavours, insights, and connections formed over the course of the residency. The meal was complemented by ferments prepared by Eleni and Thomas on the first day, including a cacao-nib tepache infused with herbs and flavours drawn directly from the farm.

Through the residency, between workshops, lessons, experiments and talks, participants were invited to engage with the peaceful rhythms of farm life, to deeply experience the links between sustainable farming, food culture, and creative practice. 

Avocado Anonymous: A Blind Tasting

On a rainy June evening, we gathered 20 avocado enthusiasts for a blind tasting of four home-grown avocado varietals and two wildly fermented guacamoles — led by Pranoy Thipaiah of Kerehaklu Estate, Chikmagalur.

A specialty coffee and avocado grower working at the intersection of biodiversity and food systems, Pranoy shared insights from nearly a decade of cultivating avocados under forest canopies — and the challenges of building a biodiversity-first value chain in India.

As we tasted everything from buttery to citrus, smoky, tangy to funky, the conversation turned to bigger questions: decolonising the language of flavour, exploring archived food memories, and unpacking the politics that shape what we eat.

A big thank you to Muro for hosting us in their beautiful space — and to every avocado nerd who made the evening unforgettable.

Food Nerd Goes Multi City: LABS 2024

This year’s Food Nerd Festival felt extra special. In our first “in-between” edition of a biennale, we packed all the intensity, curiosity, and flavour into a sleeker format across two cities.

At the heart of it all were the Food Nerd LABS — 4 immersive workshops built around SALT, FAT, ACID, HEAT. From salt-curing and preservation with Gautam Krishnankutty & Balagopal Menon, to exploring the science of fats with Heena Punwani, a sensory deep dive into Indian vinegars with Payal Shah, and the art of cooking with heat with Gresham Fernandes — we took Bengaluru and Mumbai on a serious flavour ride.

And of course, the Food Nerd Party — bigger, bolder, and bursting with energy. With playful tablescaping by our dear Daksha and generous support from Tanqueray, Singleton, Baileys, and The Good Craft Co, it wasn’t just a party — it was a living, breathing petri dish for ideas, friendships, and future collaborations.

Here’s to a community that gets curiouser every year.

None of it would have been possible without our stellar crew: Ranveer Aujla and Mradula Hegde on comms, Anjali Narendra on design, and Shreshtha Chabbra from Locavore, who ran ops like an absolute boss. Shout out to Kartik Pendse, Nachiket Pimprikar, and our incredible partners — Rohita of Two Tigers & Co, and Elizabeth and Anusha of Edible Issues — for bringing this vision to life.

An Urraca Tasting Party in Goa

The mid-April sunlight that washes over Sangolda, Goa, is golden. At their beautiful Portuguese-style villa, Freedom Tree co-hosted Goya’s first-ever urraca tasting party. The story of urraca is very special to us at Goya, and one we hope to champion in exciting ways through the coming year, alongside India’s other indigenous spirits. Urraca is the first distillate of fermented cashew juice, a light, summery and absolutely delicious beverage with a very short season. Urraca is held up by an artisanal industry and a fascinating culture of its own, unique to the state of Goa.

Over prawn risois, slices of fresh cashew apple, and brined baby mango from Mapusa market, we hosted an intimate gathering of 30 people as Hansel Vaz, feni guru and founder of Cazulo Feni, led us through the tastings. We began with niro, juice of the cashew fruit (funky smelling, but unbelieveably sweet), two kinds of urraca (from north and south goa), and two kinds of feni. Hansel shared anecdotes and discoveries from his years of research on the subject, proving to a captivated audience that fact is always stranger than fiction.

Nachiket Pimprikar documents the process of harvesting cashew and distilling urraca at Hansel’s farm, Fazenda Cazulo. See the photo-essay here.

More on the urraca tasting here.

A Valentine's Day Picnic Takeover: Mumbai & Bangalore

Goya celebrated February, the month of romance and the onset of spring, with a picnic to recharge and connect with loved ones over delicious food, and Hoegaarden’s season-special Rosée witbier on draught Picture red checkered tablecloths, cold beer, crisp cocktails, live music, and a spectacular picnic spread.

In the lead up to our two-city picnic, we invited our community to share their favourite picnic foods with us, and artist Pranita Kocharekar illustrated our favourites on the go. (You can view it here). 

In Bangalore, our picnic was held at a sunny rooftop garden on MG Road, with delicious bakes by chef Rhea Aaron and Hoegaarden on draught, under the last of Bangalore’s winter skies.

In Mumbai, cocktails and beer by Hoegaarden were paired with a picnic spread by Heena Punwani of Maska Bakery — think Gymkhana shepherd’s pie, Kejriwal babka with eggs sunny side up, and endless piles of choux pastry.

Exploring the Hidden Flavours of Delhi’s Food Culture: Goya at India Art Fair

Goya was invited to curate a session at the India Art Fair in Delhi this year, for the Young Collectors’ Program. Together with chef and researcher, Taiyaba Ali, and artist and textile designer, Daksha Salam, we curated a sensorial experience of food, to explore invisible facets of the city’s expansive cuisine and heritage.

Delhi’s layered and complex food culture is woven with cuisines of immigrant communities that remain faceless; invisible in the canvas of the city’s food conversations. While high cuisine and fine dining often borrow from the creativity and innovation of the streets, these conversations remain absent in intimate dining spaces. Over a grazing table format that featured foods from 6 of these communities: Bihar, Manipuri, Himalayan, Nepali, Afghani and post-Partition Delhi, guests experienced flavours and dishes like litti chokha, kapok, shapale, tingmo, achar mulo, ema datchi, sel roti, aloo dum, Afghani naan, chicken seekh, makke ki roti, sarson ka saag, jaggery, white butter and more.

The afternoon began with a sensorial experience of produce and beauty, as Daksha used produce from the local market to style the table, demonstrating the role of beauty in self-expression and celebration for communities on the margins. The table was laid with crockery from our partners at the Singleton Social X Nicobar collection, featuring marble cake stands, wooden platters and ceramic bowls.

Taiyaba led the conversation with people representing these flavours and communities: chef and author Sadaf Hussain, artist Daksha Salam, Nicole Juneja of Mood in Delhi, Dickey Bhutia of Lha Kitchen, Aditi of Ilham Kitchen, representing the Afghani refugee women through UNHCR, and chef Megha Kohli.

Here’s a peek at our market visit the day before, where we went to source flowers, vegetables and foliage.

Food Nerd Festival '23 by Goya & Edible Issues

One of the most anticipated culinary events of the year, Goya Media & Edible Issues together with design and branding partner Two Tigers & Co teamed up to organise the first edition Food Nerd Festival in November 2023. This was a day-long celebration of all things culinary, featuring some of the brightest and most exciting names in the business.

The sessions at the Food Nerd Playground cooked in collaboration with Zomato Live! saw a packed audience, who asked insightful questions, took copious notes and behaved like proper fans.  It is where chefs Pooja Dhingra and Thomas Zacharias, and illustrator Alicia Souza bonded over having blogs, growing their brand organically, and the need to stand for something offline (and not only online). Diaspora Co’s Sana Javeri Kadri and PR powerhouse, Radhika Mishra, had the audience in splits even while imparting serious advice about building people-centric brands. Marketing expert, Smriti Rao, and Blue Tokai’s Matt Chitranjan, led an insightful session on gaining the first 1000 customers. Anand Virmani of Hapusa, and Latika Khosla of Freedom Tree, shared lessons on building storytelling into their beloved brands. Kainaz Messman of Theobroma, alongside Akhila Srinivas, Sumeet Kaur and Rajiv Srivatsa debated the choice between scaling a business and staying boutique. Ishka Farms’ Fiona Arakal offered a witty and insightful conclusion to the festival by taking people through her caper business.

At the Food Nerd Labs, experimentations and learnings continued under the themes SALT FAT ACID HEAT. Cheese superstar, Mansi Jasani, walked people through cheese and chocolate pairings; chacutier Balagopal Menon and chef Gautam Krishnakutty talked about all things flavour and salt. Sana Javeri Kadri of Diaspora Co led a spice appreciation workshop alongside a tasting of Godawan, an Indian craft whiskey rooted in Rajasthan. And Honey Islam and Ashish D’abreo led a workshop on fermentation in kombucha and coffee.

The Food Nerd festival is an organic offshoot of the Food Nerd Party, a Goya & Edible Issues annual tradition since 2021. As befitting its roots, there were parties — the pre-event Food Nerd Party, and After Hours post the event. The highlight of After Hours was a collaboration between Lavonne’s Vinesh Johny and Le 15’s Pooja Dhingra who served up an indulgent menu with pecan brownies, banana peanut butter blondies, pumpkin pie latte, and olive oil and sourdough cookie, while taking breaks to take selfies with fans.

What’s a food festival without good food? Chef Karan Upmanyu, an old Food Nerd party hand, served up an inspired menu for the Food Nerd party, with Christmas foods from around India. Think savoury achappams with mushroom/chicken pate, mutton sliders and furikake button idlis, paired with Christmas cocktails by Talisker. Butterfingers, a pop-up by Taiyaba Ali & Maki Patisserie, curated a stunning lunch for the festival’s speakers, who were spotted raving about the nihari puff, and chaat tarts.  

After Hours had different food zones: Chef Tresa Francis filled up The Conservatory space with her coconut and curry leaf flavoured prawn fry, and lotus stem chips. Downstairs in the Courtyard, chef Karan Thakker whipped up delish sandwiches including a smoked eggplant one. And during the day, The Food Nerd Market had vendors feeding hungry people: from cheesy sandwiches from Kase Cheese x Loafer & Co, Burmese salads from Burma Burma, mutton treats from Malgudi Mylari Mane, fresh kombucha from Umami Brew, and coffee from Blue Tokai Coffee. The food was paired with cocktails with Tanqueray's London Dry Gin, and Talisker whiskey.

Farmers' Feast: A 4-City Tour with Godawan

The overwhelming response to the first edition of the Farmers’ Feast in Mumbai, featuring Gaytri from Vrindavan Farm, Pranoy from Kerehaklu, and Achintya from Krishi Cresh, convinced us to carry the experience to our communities in 3 other cities - Jaipur, Gurgaon and Hyderabad. Big shout out to our partners at Godawan, who shared our vision, and brought the unique flavours of their whiskey, rooted in the deserts of Rajasthan, to each dining experience.

In Jaipur, our dear friends at the Johri laid out stunning tablescapes and hosted us with legendary Rajasthani hospitality. Chef Sonu worked his magic on produce that came in from Sneh Yadav of Tijara Organic, Akshay Garg of Good Root Organic Farm, and Francis Jacob’s fruit orchards in Somanavana Plantation, to create an exquisite spread. To meet our community in Jaipur was truly special — a coming together of artists, designers, farmers, authors, poets, and hospitality stalwarts.

At each city, Godawan’s mixologist Akhilesh, wove produce from each farm into the unique flavours of Godawan’s two expressions of whiskey. Godawan, India’s first craft whiskey, is also rooted in the land — its home is the desert of Rajasthan and draws its ethos and inspiration from the craft and beauty of the region and its craftspeople.

In Gurgaon, chef Vanshika Bhatia curated a feast at the local neighbourhood speakeasy, Cocktails & Dreams. Her meal showcased produce from Jaya of Desi Utpad, Sneh from Tijara, and Sumit’s stunning collection of mushrooms from Shroomery. Gurgaon’s Farmers’ Feast was an intimate experience, under the low lights of C&D; our guests sat elbow-to-elbow with farmers, listening to life-altering stories of finding a calling, turning to farming, working with all-women teams on the land, and being driven by the need to find new solutions.

Our last feast of the season was in Hyderabad, where Kartik Pendse hosted a meal at the stunning Tabula Rasa, showcasing his Maratha and Kannadiga lineage over 8 courses. Our produce came in from Fiona Arakal of Ishka Farms, Madhu Reddy of Aiyorbai Farm, and Nayantara Nanda Kumar of Our Sacred Space. Each of them told stories of remarkable resilience, vision and passion.

Another peek at the event here, here and here.

Farmers' Feast, Mumbai: Goya X Godawan X Ekaa

In the sunlit dining room at Ekaa, Goya launched its first edition of the Farmers’ Feast.

The Farmers’ Feast began as an idea in conversation with Pranoy Thipaiah, 2nd generation farmer at Kerehaklu, Chickmagalur, and outspoken champion of agriculture in harmony with local biodiversity: Can we create a meal experience with produce straight off the farm, with farmers who harvested the avocados we are eating; who know where the brahmi grows, how the turmeric leaves flourish, what the pandan leaves smell like. An experience where the diner can taste sweet pomelos; be caught by surprise at the delicate flavour of mango-ginger, freshly harvested.

And that is exactly what the afternoon was about. Three farmers — from Chickmagalur, Palghar, and Delhi, brought their produce to Mumbai, so diners could see through fresh eyes. Chef Niyati Rao curated a 7-course menu that reflected Ekaa’s ingredient-forward ethos, while also creating space for each farmer’s expression of region, season and terroir. Pranoy from Kerehaklu shared coffee, avocados and pomelos. Gaytri from Vrindavan Farm shared Mahadi red rice, bamboo, turmeric and pandas leaves, mango ginger, fresh mulberry; and from Krishi Cress, Achintya sent red cabbage sauerkraut, pickled beets and pickled Nasturtium buds. 

Jishnu, at the bar, worked with the herbs and aromatics from each farm, weaving them into the unique flavours of Godawan’s two expressions of whiskey. Godawan, India’s first craft whiskey, is also rooted in the land - its home is the desert of Rajasthan; it draws its ethos and inspiration from the craft and beauty of the region and its craftspeople.

While great food is often the experience at the heart of a meal, we often don’t see beyond the kitchen. Telling this narrative over a community dining experience, is something Goya holds dear. We believe change begins over conversations at the dinner table. 

Another peek at the event here.

A Taste of Shillong, Hyderabad

Goya’s debut weekend in Hyderabad was cosy, dreamy and full of great food. The late July rains meant a steady drizzle outside the soft lit windows of the Freedom Tree Store in Jubilee Hills, where we hosted A Taste of Shillong.

Freedom Tree, a brand we love collaborating with, brought warmth, colour and playfulness, as they set up a long community table full of flowers, lights and signature ceramics. As guests gathered around, sitting elbow-to-elbow on a table that creaked under the weight of a spectacular spread, we realised once again why food and community are at the heart of what we do at Goya.

To complete the evening, Stranger & Sons sent over their fantastic team to serve up 4 cocktails to pair with every course of the meal. Part of Third Eye Distillery, Goa, Stranger & Sons Gin is made with handpicked local spices, and is an ode to the spice boxes found in Indian kitchens.

At the heart of the experience was a journey through the cuisine and ingredients of the hills of Meghalaya. A family-style Khasi meal, cooked by sisters Daphimanroi and Dakiwanri, celebrated the fresh and unique flavours of Shillong. Khasi food is minimalist, and cooked with an elegant restraint, allowing the true flavours of each ingredient to shine through. The meal included deeply-beloved ingredients of Khasi cuisine, like black sesame, wild mushrooms, tree tomato and more, while introducing diners to new flavours and dishes, cooked using seasonal, and wild ingredients.

#1000Kitchens Cookbook Club, Bangalore

For this edition of the Goya Cookbook Club, we re-visited our favourite series on Goya, 1000 Kitchens, and invited our community to Bangalore to join us for a potluck at Trippy Goat. The potluck featured dishes that have been cooked as part of 1000 Kitchens — Alok’s Kashmiri Pulao, Freny’s Falooda, Rafia’s Kozhi Porichathu, and so many more!

The Goya Cookbook Club is all about fostering community, and doing it through our two most loved mediums — food and books!

To be the first to know about the next edition of the Goya Cookbook Club, subscribe to our newsletter here!

Mapping Coorg Cuisine with Anjali Ganapathy

MASQUELAB X GOYA is a series where we bring home chefs from around India to showcase their work and culinary heritage within the dialogue of food and culture.

In this third edition of the #MasqueLabXGoya series, Goya hosted three sold-out seatings in collaboration with our friends at Masque Lab, to explore the flavours of Kodava cuisine with Anjali Ganapathy.

Anjali took us on a culinary journey that extended beyond pandi curry, through context and storytelling that added depth to the meal, showcasing the textures, flavours, and ingredients unique to Kodava cuisine. The dishes featured a variety of ingredients, including mango, rice, bamboo, fish, mutton, beef, mushroom, jackfruit, chicken, and banana flower; there was something for everyone to enjoy. More on Anjali’s work as a culinary curator of Kodava dining experiences here; and more on the MasqueLabXGoya series here.

Saee Koranne-Khandekar Re-imagines Maharashtrian Cuisine

MASQUELAB X GOYA is a series where we bring home chefs from around India to showcase their work and culinary heritage within the dialogue of food and culture.

Saee Koranne-Khandekar, author and culinary consultant, cooks an experimental interpretation of Maharashtrian cuisine over 7 courses. “The format is in keeping with a Masque tasting menu, but the ingredients and cooking techniques are absolutely true to tradition.” Maharashtrian food has never made it into mainstream representations of Indian cuisine. Through her books and pop-ups, Saee hopes to restart the conversation (and curiosity) around her mother cuisine. “Even when we entertain at home, the vast majority of us hardly ever think of the rarer dishes from regional repertoire, and so, many ingredients and cooking techniques are slipping out of our collective food memories.”

Taiyaba Ali Does Homestyle Lakhnawi Cuisine

MASQUELAB X GOYA is a series where we bring home chefs from around India to showcase their work and culinary heritage within the dialogue of food and culture.

Taiyaba Ali cooks homestyle Lakhnawi food at the restaurant Khanposh in Bangalore, drawing from her own heritage to shift the conversation around Lakhnawi cuisine from opulent and lavish, to restrained, resourceful and delicious, as it is cooked in homes in the region. She brings her signature interpretation of Awadhi home-cooking to MasqueLab, for the January instalment of MasqueLab X Goya. More on Taiyaba and her philosophy here.

Thomas Girard at the Kochi-Muziris Biennale 2022

Goya is closed out 2022 with its most exciting evening yet. French bartender, Thomas Girard #worlds50best, whose repertoire spans London, Paris, Cyprus and Singapore, created three craft cocktails inspired by Kochi and the art district. Our co-host, Pepper House in Fort Kochi, is one of the Biennale’s most beloved art venues.

The Kochi-Muziris Biennale is India’s first ever biennial of international contemporary art, and its story is unique to India’s current reality—its political, social and artistic landscape. It features over 80 artists from around the world, and Fort Kochi is transformed into an art district with visitors and tourists from all over the world arriving to experience the Biennale. The Biennale is a centre for artistic engagement, drawing from the rich tradition of public action and engagement of Kerala, while also seeking to project new energies of artistic practices from the subcontinent. 

The cocktails for the evening included Thomas’s signature cocktail, the Curry Leaf Negroni; a betel leaf-infused gin and tonic; and the Kerala Milk Punch — a whisky and rum based cocktail, infused with spices and clarified through coconut milk, pineapple juice and lime. Our partners for this year-end event were Paul John Nirvana who sponsored the beverages, and Freedom Tree Home on decor, lighting and drinkware.

Date: 30, December 2022
Venue: Pepper House, 11/10 A&B, Calvathy Rd, Near Hotel Seagull, Fort Kochi, Kerala 682002
Time: 6:00 PM

Food Nerd Party 2022, Bangalore

Goya and Edible Issues hosted our second annual Food Nerd Party at the Conservatory in Bangalore on December 1, and it was an evening of spending time with our colleagues and friends in the F&B industry. The menu featured canapés by Chef Karan Upmanyu, that drew inspiration from Christmas foods from around India with his own playful spin — think savoury achappams with mushroom/chicken pate, duck fugiyas, bite-sized appams served with rich Kerala vegetable stew. The night ended on a sweet note with Christmas crackers by Saving Grains featuring some excellent laddus.

Cacao Salon, Bangalore: Goya X Chef Gresham Fernandes X Freedom Tree

Chocolate needs no introduction, but the cacao plant has a few more delicious tricks up its sleeve. Cacao Salon, an intimate dinner in celebration of cacao and its surrounding biodiversity, is Chef Gresham Fernandes’ love letter to cacao. 

Gresham Fernandes is the Culinary Director of Impressario Entertainment & Hospitality, the powerhouse behind some of the most beloved eateries in the country including Smoke House Deli, Social, and Salt Water Cafe. For Cacao Salon, Chef Gresham brings his signature irreverent but thoughtful style to an ingredient that is deeply loved, yet little-known. Through Cacao Salon, featuring cacao and related produce, sourced directly from farms in the region, we hope to showcase the true versatility of the cacao plant.

Our small-business partners for the event included Kuruvinakunnel Tharavadu Farms, 6th generation farmers based in Pala, Kerala, and Kerehaklu, a biodiversity-friendly plantation in Chikmagalur, Karnataka, Mason & Co., as well as Mossant Fermentery.

We are also proud to have collaborated with Freedom Tree, our venue and decor partner, for Cacao Salon. Freedom Tree is a design and colour strategy studio with products ranging from designer furniture to home furnishings.

Goya’s Cacao Salon marks the celebration of India’s first Cacao & Craft Chocolate Festival.