Travel + Leisure India & South Asia — October 2017

BEYOND

Organic Trails

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COURTESY OF PARK HYATT GOA RESORT AND SPA (ALL IMAGES)

C

ashews are signifi cant for Goans—a fact that became

evident when I entered my room at the Park Hyatt Goa

Resort and Spa and local cashew edibles greeted me. This,

in fact, set the tone for the three days to come. I was at the

property to experience their much talked about Cashew

Trail and the time that I spent there was rife with cashew

culinary experiences—from tasting the cashew fruit to Sunday

brunch by the beachside—strengthening the belief that cashews

are, indeed, an intrinsic part of the local culture.

MASTERY OVER FOOD AND WINE

As you walk to Palms, the open-air restaurant close to the

beach, you know that being in the south of Goa has its perks.

That evening, on the menu, was a gorgeous Portuguese-

CASHEW

FUELLED

FOR

The Park Hyatt Goa Resort and

Spa’s Cashew Trail goes back to the

legends of cashew. The concept

is a fashionable yet traditional twist

on tourism, where guests become

explorers and staff, the navigators.

By Rupali Dean

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