Calling on Members and their families to participate in the GOA NSW Inc Competition.
Rules and Guidelines to enter the competition:

1. Your submissions/entries must resonate with GOA-NSW Inc. or GOA or Goan culture & lifestyle
2. The competition is open to all G . O . A NSW Inc members and their families to participate in the ” GOA NSW Inc Slogan and Newsletter ” naming competition.
3. There is No limit on number of entries per participant.
4. All entries should be be sent by e-mail to the General Secretary – Chris D’Cruz before a closing date – 10th December 2011 via email to mygoansw@gmail.com.
5. Winning entries will be selected by the Executive Committee.
6. Attractive prizes for winning entries . Winners,if any, will be announced at the Christmas Dance 17th December 2011 .
7. The Executive committee or their family members will not be able to participate in the Competition.
8. Slogan and Newsletter naming competition is expected to be a one time activity and the winning slogan will be permanent to GOA-NSW. So be part of history and submit your entry today.
Best of luck with your entries.

Published on: November 2, 2011 – 02:25

BY ABDUL RAUF BEIG | NT
PANAJI: The tourism sector has turned out to be a major employment and revenue generating industry in the state over the years, but a large number of young Goans trained in the hospitality sector prefer to migrate overseas for regular employment, secure future and higher salaries despite the industry thriving here due to higher tourist inflow.

The main reason for the outward migration of the Goan youth is job security as most hotel managements prefer to engage people only during the season and Goans would rather prefer a job security along with high salaries, which they get while working in the hospitality sector abroad (Gulf, Europe, Australia and New Zealand) and on cruise liners, where they are preferred over others.
According to the industry officials, Goans take up jobs to gain experience and then resign to go overseas and as such there was a shortfall in supply of trained manpower in the state and the industry was now importing trained people from different parts of the country by tying up with hotel management institutes.
“We have no option but to import staff from elsewhere to man the jobs,” said a top executive of a hotel adding that seasonal employment helps the managements to save a lot of funds. Besides, there were people from other states who were ready to take up seasonal jobs. He said that such employees return to their homes during off-season and take up other seasonal activities like agriculture in their states.
Besides, a number of hotels particularly in the five-star category have tie-ups with hotel management institutes wherein the students undergo compulsory six-month training at such hotels where the hotel managements have to just pay them stipends and no regular salaries, which allow them to cut costs.
According to the president of the Travel and Tourism Association of Goa, Mr Gaurish Dhond, there were very few Goans holding top positions in the local hotel industry. He said that given the shortage of trained and experienced top executives, the industry managements had to import top executive from elsewhere.
The director of Tourism, Mr Swapnil Naik said that his trips abroad to promote Goa as a tourist destination has brought him in contact with a large number of Goans working abroad in the hotel industry where they were preferred because of their skills. He said that in many hotels in Australia Goans accounted for 4-5 per cent of hotel employees.
Mr Naik further said that with the government making efforts to turn Goa into a round-the-year tourist destination, the trend of seasonal employment could be stopped and that employers would prefer to have regular employees in days ahead. The state also has a proposal to take the tourism into hinterland which could make tourism more vibrant, he added.
Till about two years ago, Goa was mainly a winter and summer season tourist destination with tourists coming here during these two seasons and there was a lull during the monsoon season, when the occupancy in the hotels used to go down as low as 10 per cent, said a senior manager of a hotel. This trend has been changing over the last two years and in the years ahead Goa could be a true round-the-year tourist destination, he added. The senior hotel manager further said that the seasonal inflow of tourists prompted many hotel managements to retain only the essential staff and lay-off others.
The state was now also receiving high-end tourists during monsoon which might change the employment scenario over the years. Since the industry managements found Goans well suited to man the jobs, they recruited the locals but given the constraints they faced they also had to give them break, a decision that did not go well with the local youth who decided to look for greener pastures that fetched them better salaries and security and hence, they started migrating.

TEAM HERALD

teamherald@herald-goa.com

Panjim – Two conmen impersonating as policemen duped a woman of Rs 80,000 gold at Sangolda bus stand.

Two unidentified youths on a two-wheeler approached Ratnabai Polienkar while she was waiting for a bus. They asked her to keep the gold ornaments safe as theft cases were on a rise.

“On pretext of helping her, the conmen offered her a paper to wrap the gold chain and pair of gold bangles she was wearing. They handed her a wrapped paper, which she later found contained four stones and a pair of fiber bangles,” said police spokesperson.

She filed a police complaint, which was subsequently registered against unknown men. The details including identifying the men are being worked out.

It may be recalled that Goa police had lately issued security advisory asking people not to hand over huge cash, gold ornaments or any belongings for transportation, in wake to two similar cases at Goa Velha and Panjim in August.

g Indian Food Site
Sadhana Ginde
BellaOnline’s Indian Food Editor

g

Chicken Cafreal is a delicious Goan dish with distinct Portuguese influences. Traditionally, this dish is deep fried but personally – I prefer to either bake or grill the chicken for a healthier meal. It also allows me to make this dish more often without all the “deep fried” guilt.The key to this recipe lies in the highly aromatic marinade and more specifically the use of mace. Mace is a spice, it is actually the bright red lacy outer covering of the familiar nutmeg. Mace is usually available in its ground form, it is similar to nutmeg but stronger in flavor and also slightly sweeter. This totally underused spice is a wonderful addition to your spice collection and will definitely enhance the flavor & taste of any meal.

I am usually a big fan of using boneless/skinless chicken in most recipes, but for Chicken Cafreal – I highly recommend using bone-in chicken legs & thighs.

CHICKEN CAFREAL

Ingredients:

1½ lbs bone-in chicken legs & thighs (I used skinless pieces)

For the marinade

2 cups cilantro leaves (or mint leaves or a combination)
5-6 small green Thai chilies (to taste)
1½” piece of ginger, rough chopped
4-5 cloves of garlic, rough chopped
5-6 black peppercorns
1” piece of cinnamon
3-4 cloves
1 tsp cumin seeds
¼ tsp turmeric (haldi)
½ tsp smoked Spanish paprika
½ tsp ground mace
salt, to taste
juice of ½ lime or lemon
1 tbsp lime or lemon zest
2 tbsp oil, vegetable or canola
lime or lemon wedges for garnish

METHOD:

Using a spice grinder or a clean coffee grinder, grind together the whole spices (black peppercorns, cinnamon, cloves & cumin seeds) into a fine powder. Set aside until needed.

Now using a blender or food processor, combine the cilantro leaves along with the chilies, ginger, garlic, lime juice, lime zest & 1 tbsp of oil. Next add the freshly ground spice powder along with the turmeric, paprika, mace & salt. Then blend all of the ingredients together into a smooth thick puree.

Next, marinate the chicken pieces making sure each piece of chicken is evenly coated with the marinade, overnight is best.

When you are ready to bake the chicken, preheat the oven to 400 degrees F. Place the chicken pieces on a foil lined baking sheet & drizzle with the remaining oil. Let cook for 15-18 minutes or until the chicken is fully cooked yet still moist & tender. Alternatively, this can be done on a grill as well. Garnish with fresh lime wedges & serve hot with warm chapatis & fragrant Basmati rice.

VARIATIONS:

Feel free to make this dish using fish, shrimp, paneer or even vegetables if you like. Then simply marinate the fish or seafood for just 15-20 minutes and if you are using paneer or vegetables, you can marinate these ingredients for 45 minutes to 1 hour. Then remember to adjust the cooking times accordingly as well.

 

Source : Gulf  Times

Forum celebrates Goa Day

GWA president Simon D’Silva thanked ICCR and local sponsors for making the event a reality

A host of activities marked the Goan Welfare Association’s World Goa Day celebrations recently.
Among the highlights was the performance of pop star O’luv Rodriguez.
A number of local artists also performed at the show. Other memorable performance came from Simon D’Silva and his team.
A one-act play “Jugar” with a strong message on the necessity of inculcating good values in youngsters was well received by the gathering.
Former Goa chief minister Luizinho Faleiro, who was the chief guest, released the album “Goa”, scripted by Joe D’Costa.
While appealing to the Goans living outside their native place to stay united, Faleiro complimented the efforts of the local organisers.
He urged them to preserve the Goan traditions and customs.
Jaysingh Rane was the guest of honour and former Indian Community Benevolent Forum president Dr Mohan Thomas was a special guest.

PS. Great work Simon and Team
Tony Colaco