Dream Home- Goa Vacation Home by Shabnam Gupta

The client wanted a home that exuded a serene vibe with warm engaging spaces but also has its share of quirky elements. The concept envisioned for this two-story structure was modern eclectic with hints of traditional elements. The intent in this project was to infuse pockets of greens within the interior spaces to break away from the concrete jungle like feel in cities.

Living Room2

Living Room1

Upon entry, the round green seating with wooden angel wings is a striking visual. It is abstracted in two different shades emphasizing on the good and the evil. The living room breathes with a double height form-finish concrete ceiling and exposed white-painted brick walls. The dining area in the living is accentuated by the printed black and white floor and the concave dimpled ceiling, developed by placing ‘taslas’ within the slab before casting. On the other side the living room opens to the pool area framing the concrete faceted wall, bringing in diffused light through the slits.

Dinning area  Stairwell- seating nook

The stairwell volume is encased in a MS frame glazing which extends into a skylight above, overlooking the courtyard outside. It provides a constant flood of sunlight into the adjoining spaces throughout the day. The seating nook below the staircase acts a focal point with a pop of colour and letters. The home comprises of five bedrooms, each with its own character that is different from the rest.

Master bedroom 1 Kids bedroom 1

The master bedroom emphasizes the seasmless floor, walls and ceiling all in an egg white colour. There are leaf inserts in the wall to go along with brass inlay in the in-situ flooring and the vibrant hand painted hibiscus flowers on the walls. The kids’ bedroom houses the bed within the floor and reflects a sense of playfulness having been painted in a bright blue with a herringbone hardwood floor and white cane ceiling. All in all this is a home that adds the right bit of tranquility one wishes for in a vacation home.

(Boat) Party all night!!

The latest entrant into the luxury party scene is partying on a boat. Secluded in the middle of the sea with thumping music, great company and a magical atmosphere, Boat Parties are catching up across the globe in places like Ibiza, Prague, Croatia and Cannes. And now India isn’t far behind. Here is a list of some of the best boat parties across the globe. Snag yourself an invite and let yourself loose as you dance to the DJ’s electrifying tunes.
Pukka-Up Ibiza, www.stylecity.in

Ibiza, Spain – Pukka Up
Pukka Up’s legendary boat parties are one of the best sunset boat parties in the world with 3 hours of great house music over the crystal-clear Balearic Sea. Now in its 11th year, Pukka up has really become as one of the best boat parties in the world. So much so that they now plan to have three days of boat parties in San Antonio & Ibiza Town.The Pukka Up Boat Parties offers the finest house music, exclusive CO2 cannons (like the clubs), plenty of free giveaways and a gorgeous backdrop of Ibiza.

Pukka-Up Ibiza, www.stylecity.in

Prague – Czech Republic
Prague treats its enthusiasts with floating clubs, equipped with flashy lights, bass-filled sound systems, with international DJs playing the hottest dance music. The stand-out thing about this boat party is that if anybody wants to take a break from the dance floor, the upper deck offers breath-taking views of one of the most beautiful cities in the world as the boatone floats under the Charles Bridge and through the heart of the city. This party is surely worthy of being a must go boat party.

soundwave Tisno, www.stylecity.in

Tisno, Croatia­ – Soundwave
Soundwave is an exciting annual festival that also runs a number of boat parties embarking the Adriatic Sea, with the Kornati islands only a short distance away. With stunning scenery and sunsets, the boat offers an onsite club to dance the night away under the moonlight at until the early hours. The boat party at Soundwave is certainly one of the most entertaining and exciting boat parties across the globe especially with it being stitched around one of the most happening festivals in the world.

Axe Boat party, www.stylecity.in

Cannes – AXE Boat Party
Every summer in the French Riviera is celebrated with the AXE Boat Tour along France’s southern coastline. It has introduced a unique way of partying over the 13 years of its existence. With the last extravaganza held in Cannes, the AXE Boat Party has propelled the idea of grooving to the beats of international DJs playing the most thumping tracks atop a boat. Having covered cities such as Le Lavandou and Argelès with international celebrities on-board, the AXE Boat Party is a party religion in itself. This year it makes its way to India.

(For further details click on the images)

Mango Mania

It’s that time of the year again, the time when the most amazing fruit in the world is available to us, I am talking about Mango season. So though I am a complete winter/spring baby. I mean I hate summers, the most exciting thing for me even while growing up was the availability of Mangoes in this season. They start somewhere around March and go on till July and then don’t come back for a whole year. Which was very tragic as a child, cause they are the yummiest fruit on earth. And the best thing about them is that Mangoes and ice-cream is an absolutely viable dessert you can serve at a party. Anyway, besides just having them as a fruit, you can have Mango milkshakes, Mango Cocktails even have proper sweet dishes made from this amazing fruit. So I got in touch with Kunal  Pawar, Bar Manager – Capiz Bar and Pool Bar & Grill, Grand Hyatt Goa and Chef Nicole Illa, Pastry Chef, Grand Hyatt Goa to share a few delis recipes for us to try at home. So go ahead do try these and tell me how your next soiree goes.

Mango Lassi

  • Fresh mango                 Half
  • Mango Yoghurt             1 Packet
  • Mango Puree                120 ml
  • Sugar syrup                  45 ml
  • Milk                              100 ml

Preparation Method:
Blend together all the ingredients along with 6 cubes of ice. Serve in highball glass, garnish with mango wedge.

Mango Ice tea

  • Mango Puree                60 ml
  • Mango Juice                 60 ml
  • Tea decoction               250 ml
  • Sugar Syrup                  60 ml

Preparation Method:
Fill Pilsner with ice, pour in sugar syrup, mix well mango puree and mango juice in cocktail shaker. Pour slowly in the glass so as it floats on sugar syrup. Slowly pour tea. Serve garnished with mint sprig.

Mango & Basil Caprioska

  • Fresh Mango                 Half
  • Mango puree                 60 ml
  • Smirnoff Vodka                        60 ml
  • Lime juice                     15 ml
  • Sugar Syrup                  20 ml
  • Fresh Basil                    3 leaves

Preparation Method :
Muddle mango cubes in a cocktail shaker. Tear and add basil leaves to the shaker. Add rest of the ingredients, 8 cubes of ice, shake well. Serve in an old fashioned glass, garnish with basil leaf.

Mango Pastel de Nata

  • Milk 4,5%                      400 ml
  • Mango puree                 225 gram
  • Flour Cake                    50 gram
  • Sugar                           250 gram
  • Egg Yolk                      100 gram
  • Vanilla essence              10ml
  • Salt                              15 gram
  • Fresh mango chunks     250 gram
  • Puff Pastry Dough

Preparation Method :
Line the tart shell with puff Pastry Dough and place into the chiller. Mix all ingredients together and strain. Fill the mixture into the prepared tart shells. Bake tart 230C in a convection Bakery oven until the top turns brown on some spots and the base is baked.

Mango Tart

  • Egg yolk                       80 gram
  • Castor sugar                 160 gram
  • Flour(maida)                  225 gram
  • Baking powder              8 gram
  • Salt cooking                 2 gram
  • Butter unsalted             160 gram
  • Mango fresh                 160 gram

Preparation Method :
Beat the yolks with the sugar until light. Add the soft butter into the egg yolk mixture. Last add the flour sift together with the baking powder. Place the dough onto cling film, wrap and place into the refrigerator for some time to harden the dough. Roll the dough quickly with little flour, cut to desired shape. Bake at 160 degree for 15 mins. Apply pastry cream on top of tart base and arrange fresh mango.

Ginger Mango Chocolate Cake

For Mango mousse:

  • Cream whipping 30 %                300 ml
  • Mango fresh                             225 gram
  • Sugar                                       175 gram
  • Gelatin leaves (8 sheets)            24 gram
  • Lemon juice                              8 ml
  • Egg yolk                                   60 gram

For Mango ginger jelly:      

  • Mango puree                              500 gram
  • Sugar                                       50 gram
  • Fresh                                        50 gram
  • Agar-agar                                  14 gram

For Chocolate sponge: 

  •  Egg whole                               240 gram
  • Sugar                                      150 gram
  • Flour(maida)                             90 gram
  • Vanilla essence                         5 ml
  • Salt cooking                             1 gram
  • Coca powder                            36 gram
  • Butter unsalted                          62 gram
  • Chocolate dark 53%                  25 gram

For Chocolate ganache:

  • Chocolate dark 53%                  250 gram
  • Cream whipping 30 %                250 ml

Preparation Method:
For Mango mousse: Cut mangoes into half, remove the skin and stone and make into a puree. Soak gelatin in cold water (add ice cubes). Bring puree and sugar to boil. Then remove from the heat and mix egg yolk and add the soaked gelatin, lemon juice and mix well. Fold in the whipped cream.

For Mango ginger jelly: Boil puree, sugar and fresh ginger. Add agar-agar in to mixture. Pour the mixture in the frame and let it set into freezer.

For Chocolate sponge: Sift flour and cocoa powder together. Whisk egg whole, sugar and salt up together. Add the vanilla essence. Fold the sift flour carefully into the egg mixture. Weigh 1000 gm for a normal sponge and 1200gm for a thick sponge onto a baking tray 40 x 60 cm lined with baking paper. Spread the mixture evenly onto the tray. Bake at 200 degree centigrade for 10-12 mins.

For Chocolate ganache: Boil the cream and add chocolate, leave mixture for 5 mins. And mix well.

For assembling cake: First, layer chocolate sponge in the frame, followed by chocolate ganache, chocolate sponge, mango ginger jelly, mango mousse, chocolate sponge then mango mousse. Then keep in the freezer overnight. Pour mango glaze on top the cake and garnish with some fresh mango and chocolate garnish.