Bio-Engineering at the Taj Exotica, Goa

The Taj Exotica Goa, an ISO 14001-certified hotel, has recently taken up bio-engineering on the premises. As pioneers in the eco-tourism sector, the hotel has previously organized beach clean-up drives and promotes the use of eco-friendly products, services and facilities. Its latest foray into bio-engineering is targeted at achieving an eco-friendly method of waste disposal that is also profitable and cost-effective.

After being given the initial concept and directions by Helmut Meckelburg, the General Manager and Area Director, Goa, the project was handed over to Mohammed Israr Basha (Chief Horticulturist) for implementation, along with the assistance of S. Singbal (Chief Engineer), Wilma Coelho (Executive Housekeeper), Bernhard Koenig (Executive Chef), and K. S. Priyan (Front Office).

As an ISO 14001-certified hotel, the bio-engineering project was also in keeping with one of the Environmental Policies that states: “Minimising, reducing, reusing and recycling all types of waste as applicable”.

Bio-engineering is basically the process of turning all kinds of biodegradable waste into compost and bio-fertilizer which can be used in gardens. Waste is segregated into biodegradable (all sorts of kitchen waste, garden residues, sewage and sludge from the sewage treatment plant) and non-biodegradable (plastic, metal, stones and glass).

The material is placed in layers over a bottom-most 6-inch layer of sand, in raised tanks with a slightly inclined floor for drainage. A bacterial microorganism is sprayed into this tank, and the entire procedure is repeated until the tank is full and covered with heavy wooden planks. The contents are watered on a daily basis in order to retain the level of moisture.

After 45 days, the entire compost material is removed and transferred to a new pit, where earthworms are introduced to convert the compost into a fertilizer that is free from weed, pests and disease.

Tests have proven that bio-fertilisers obtained from this method are instrumental in stimulating plant growth, improving soil texture and structure, improving soil microbial activity and promoting the drainage capacity of the soil. Economically too, it has resulted in great savings, obliviating both the need to buy fertilizer, as well as paying an outside contractor to clear the approx. 400 kgs. of waste generated by the hotel daily.

A couple of months down the line, the project is in full swing, and has resulted in a permanent method of disposal of waste, an inexhaustible source of fertilizer, one unhappy former garbage collector, and lots of happy worms!

The Taj Exotica Goa is one of the first hotels in Goa to implement this project, and it will be shortly introduced in the other Taj properties here, the Fort Aguada Beach Resort, and the Taj Holiday Village.

Two Chefs from Taj Exotica - Goa have been selected to attend the world prestigious forum in Las Vegas, USA.

The World Pastry Forum is an annual international gathering of advanced pastry professionals and students, and is an excellent opportunity for networking, learning new techniques and exploring new ingredients. Renowned pastry chefs conduct a series of classes and seminars during the 6-day event, which culminates in an awards ceremony and gala dinner.

Amongst the international pastry chefs on the panel are names like Olivier Bajard, Laurent Branlard, Luciano Ferrari, Thomas Haas, Ciril Hitz, all of whom are experienced professionals in the field and serve as consultants, judges and coaches for international forums such as this one. Chef Koshy is one of the two chefs selected by Max Felchlin AG, Switzerland, in association with Gourmet Logistics Pvt. Ltd, India, to represent India at this prestigious annual event.

The Taj Exotica, Goa, has consistently produced chefs of high caliber who have been recognized in various international and national settings. In his four years at the Taj Exotica, Goa, as the Executive Sous Chef (Pastry) at the Taj Exotica, Goa, Chef Koshy has conducted several pastry and breads workshops in various hotels in the Taj Group of Hotels. His culinary confections have dazzled and delighted guests from all over, amongst them the President and Prime Minister of India, who stayed at the hotel over the last year.

Chef Koshy's creations are currently on display at the Sugar 'N' Spice pastry shop at the Taj Exotica, Goa. Open every day from 7:30 am to 10:30 pm, the counter is a must-shop-at for many of the tourists and locals alike. It offers an enticing array of cakes and pastries ranging from Strawberry Cardinal, Gateau Krischwalder, Quiche Lorrain to Sacher Torte. The Sugar 'N' Spice currently ranks as one of the best pastry shops in Goa, and also provides cakes for special occasions like weddings, anniversaries and birthdays.

Chef Daniel Koshy and Executive Chef Bernhard Koenig are at the helm of a team that has brought renown to the Taj Exotica's five specialty restaurants, amongst them the very popular beach side “Lobster Shack”. Three of its specialty restaurants have won the “Taj Business & Excellence Award 2003” and have been rated amongst the top 10 Taj restaurants in the country (incidentally, the first time a single resort has ever featured three restaurants at one time in the ratings.)