By Pamela Nandi | Sep 27, 2025

There’s something about Goa in the monsoons that makes you slow down, breathe deeper, and truly soak in the magic of the moment. The sea turns a deeper shade of grey-blue, the air is scented with earth and rain, and life moves to a softer rhythm. And if you pair that with a soulful dining experience, the result is nothing short of poetry on a plate.

That’s exactly what I found at Taj Holiday Village Resort & Spa, inside their signature Thai restaurant – Banyan Tree, a space wrapped in warm, earthy tones that instantly cocoon you in comfort. As the rain drizzled softly outside, I stepped into an afternoon of flavours, stories, and artistry, crafted by none other than Chef Lily from Thailand.

Farm-to-Fork, with a Thai-Goan Heartbeat

This wasn’t just a meal, it was a thoughtfully curated farm-to-fork journey. Each dish told its own story, infused with the bold vibrancy of Thai cuisine yet rooted in the freshness of Goa. Chef Lily’s philosophy is simple – organic, local, and seasonal. The result? Plates that are not only delicious but soulful, leaving you feeling nourished inside out.

Before the culinary journey even began, I was greeted with a glass of Kaffir Lime & Lemongrass Cooler – the kind of drink that instantly awakens your senses.

The Culinary Journey – Dish by Dish

Here’s a taste of the culinary romance I savoured:

Chicken Ginger Soup – Light, healing, and soul-soothing; every sip felt like a warm hug on a rainy afternoon.

Tom Yum Gai with Mushroom – Fragrant, tangy, and full-bodied with chicken, lemongrass, bird’s eye chilli, and straw mushrooms. Comfort in a bowl, with a fiery edge.

Prawn Garlic Pepper – Juicy prawns kissed with the right balance of spice and crunch. A dish that was as addictive as it was comforting.

Chicken in Oyster Sauce – A perfect play of savoury richness with tender chicken that paired beautifully with rice.

Gai Phad Krapow with steamed Jasmine Rice – Stir-fried minced chicken in hot basil sauce; bold, fiery, and absolutely authentic.

Gaeng Massaman with Banyan Tree Fried Rice – The star of the afternoon for me. This southern Thai curry with potato, shallot, and peanut was indulgent, velvety, and paired with Banyan Tree Fried Rice, it was a match made in heaven.

Creme Brulee with Lemongrass – A Thai-inspired twist on a French classic. Silky, creamy, and fragrant, it was the sweetest end to a perfect meal.

Why This Experience Felt So Special

What made this experience unforgettable wasn’t just the food (though every dish deserves a standing ovation). It was the personal touch, the intimacy, and the warmth that Chef Lily brought to the table. Her passion for food and her ability to weave together Thai traditions with Goan freshness made this dining journey deeply personal – one that will stay with me long after the rains fade away.

To me, this was more than a lunch. It was a reminder that the best meals are not just about taste – they’re about mood, memory, and magic.

Take a bow, Chef Lily. 🌸

Heartfelt gratitude executive chef – Dibyendu Roy and Snigdha Mullick.