Goa showcases culinary talent as part of World Tourism Day 2025 celebrations

As part of the World Tourism Day 2025 celebrations, the Department of Tourism, Government of Goa, in collaboration with industry partners, hosted two vibrant culinary events on 22nd and 23rd September, highlighting Goa’s rich food and beverage traditions and nurturing emerging talent.

On 22nd September, the spotlight was on Susegad Spirits – A Beverage Craft Competition for Hoteliers of Goa, where eight teams from leading hotels showcased their creativity and mixology skills. After an engaging round of innovative presentations, Soham Tiwari won first prize, followed by Anish Naik in second place and Kirtan Tamang in third. The competition was judged by experts from Goa’s hospitality and culinary community.

The following day, 23rd September, the All-Goa Culinary Competition titled Goencho Swaad was held, bringing together both homemakers and students. In the student category, Samiksha Gauda and Durva Parab secured first place, while Tiya Pai Lotlikar and Chaitanya Arolkar took second, and Ashish Sharma and A. Ayyangalai came third. In the homemaker category, Prashanti Sawant and Prakash Sawant emerged winners, with Razia Begum in second place and Riha Malik with Bina Vernekar in third. The judging panel included leading chefs and industry professionals from Goa’s food and beverage sector.

Hon’ble Minister for Tourism, Rohan A. Khaunte, commended the initiative, saying: “Goa’s culinary heritage is one of its greatest strengths. It reflects our traditions, our people, and our way of life. These competitions encourage creativity and innovation among students, homemakers, and professionals. They provide a platform to showcase talent and help position Goa as a culinary hub, where food becomes a defining part of the tourism experience.”

Director of Tourism, Kedar Naik, added: “By involving students and young chefs, these competitions nurture talent and creativity, while giving the next generation a chance to showcase Goa’s rich culinary traditions.”