This Ganesh Chaturthi, the beloved Modak—long seen as a symbol of prosperity—steps into a luxury culinary spotlight at Taj Fort Aguada Resort & Spa, Goa. Leading this delectable transformation is Chef Dibyendu Roy – Executive Chef, who believes, “Modak is more than a festive sweet; it is an emotional, cultural experience.” With his signature artistry, he curates a modern celebration of mithai that blends heritage and innovation.
Among his standout creations is the Wild
Berry Kokum Burst Modak, where Goa’s indigenous kokum infuses a
jewel-toned tang, perfectly balanced with a hint of sweetness—an edible homage
to the Konkan coast. Then comes the daring Lakadong Haldi & Kola
Chilli Modak, from his Rasa Nouveau series, where Meghalaya’s
golden turmeric and fiery local chillies strike a bold yet
harmonious chord.
Meanwhile, at Vivanta Goa, Panaji, Chef Dwipen Goswami – Executive Chef is crafting his own luxury ensemble of indulgent modaks. His Chocolate Mawa Modak delivers pure decadence, marrying velvety cocoa with rich khoya. The Kesar Pista Modak dazzles with its saffron-laced aroma and the refined crunch of pistachios. For traditionalists, the Coconut Modak captures the tropical essence of Goa, creamy and sun-kissed. And for romantics, the Rose Modak is delicate and fragrant, blooming like a flower on the palate.
Together, these artisanal modaks
elevate the festival into an experience of luxury, heritage, and creativity.
Each bite promises not just tradition, but a journey into the extraordinary—making
this Ganesh Chaturthi truly unforgettable.
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