Goa hits holiday ‘homes’ with tax

 

PANAJI, India, Nov 11, (AFP): Second homes in Goa owned by people from outside the Indian resort state are to be slapped with tax of up to $10,000 in a bid to make property more affordable for locals, the government said Friday.

“The idea is to impose tax of 200,000 to 500,000 rupees (about $4,000 to $10,000) per annum,” Chief Minister Digambar Kamat said. “The tax would be levied with retrospective effect.”

The move comes amid concern that the purchase of holiday homes, particularly by wealthier or retired people from places like Mumbai and New Delhi, has pushed up the cost of land and houses for native Goans.
Foreigners are officially barred from buying property or land in India but some overseas nationals are thought to get around the rules by using local proxies.

The former Portuguese colony, with its long sandy beaches and laid-back atmosphere, has been a haven for foreign tourists since the days of the hippie trail in the 1960s and 1970s.

Some 400,000 people come to the state every year from abroad.

The committee that recommended the occupancy tax, which will be implemented from a date yet to be fixed, said many second home-owners only came to Goa once a year during holiday season or at New Year.

As a result, the properties were unoccupied most of the time.

Exemptions were granted to second home-owners who have business in the state because of their contribution to the local economy.

Carnival Economy

Till 2010, Goa did not have a single Audi. Now, there are at least 50 Audis and more than 100 Mercedes on the state’s streets,” says Panaji-based businessman Sandesh Sadhale. The remarkable rise in number of high-end cars is just one of the things that justify Goa’s billing as the most improved small state as far as its consumer market is concerned. The rising purchasing power of Goans is leveraged on three industries: mining, tourism and gambling. These industries generate almost 60 per cent of employment in the state. Nearly 15,000 people in the Rs 16,000-crore mining industry earn Rs 1,800 each daily. The result is that even villagers can afford to buy bikes and repair their homes. “Mining is caught in scam controversies but the positive side of the industry is that it has generated wealth,” says Kirit Maganlal, an official of the Goa Chamber of Commerce and Industry.

Goa Tourism Director Swapnil Naik’s efforts to brand the state as the world’s holiday destination has borne fruit. More than 26.42 lakh domestic and foreign tourists visited Goa in 2010, a 5.6 per cent growth over 2009 figures. In tourism-based small industries, the daily income for employees is around Rs 1,500.

The government’s decision to allow 22 casinos in the state has generated employment for nearly 5,000 people. The casinos give around 1,000 staff a monthly income of Rs 25,000. “Even a Class XII dropout can easily earn Rs 25,000 a month in a casino,” says Shrinivas Nayak, spokesperson for CP Group, the largest casino company in Goa.

During April 2010 to February 2011, 18,555 two-wheelers in the price range of Rs 40,000-50,000 and 6,217 above Rs 50,000 were sold in the state. Also, 7,222 cars ranging between Rs 3 lakh and Rs 5 lakh and 4,907 cars above Rs 5 lakh were sold over the same period. According to the state’s Economic Survey, over 50,000 vehicles get registered every year. On November 30, 2010, the number of vehicles registered in the state was 7,65,588.

Increased earnings have reflected not just in increasing spending but increasing savings too. Not surprisingly, there were 556 banks in Goa on September 30, 2010. That’s one bank branch for every 4,000 people against a national average of one for every 14,000.

Kitchen Bytes

Rissóis de Camarão

13 October 2011 13:35 IST


Much like prawn neureo and yum!

This has been my all-time favourite seafood snack/starter. Little did I know that making it at home would be this easy. Try it out for yourself.

 

Ingredients

For the pastry: 

1 cup refined flour (maida)

1 cup water

1½ tbsps dalda/butter

Salt to taste

For the filling:

12 medium sized shelled prawns

½ cup finely chopped onion

2 tbsps butter/dalda

4 tbsps cornflour

1½ cups milk

½ cup prawn stock

Salt and pepper to taste

For frying:

Oil for deep frying

1 egg

Breadcrumbs for coating

Pinch of salt & pepper powder

 

Method 

To make the pastry: Sieve the flour. Heat water and butter in a saucepan. Bring to the boil. Once the butter melts, add salt. Add flour all at once, stirring vigorously until mixture leaves the sides of the pan and becomes lumpy.Transfer to a pastry board or plate, knead a little, cover and keep aside to cool. Knead again. Roll out the pastry dough with rolling pin until fine and smooth. Cut out circles with an inverted cup (approx. 2 inches in diameter). Put a teaspoonful of the filling on one side of each round, fold over into moon shapes and moisten to seal.

To make the filling: Boil the prawns and chop them real fine. Keep stock aside. In a non-stick pan, sauté the onions with butter till translucent. Add the chopped prawn. Add the flour and mix well. Stir for a while and then add the prawn stock followed by the milk. Cook for 2 minutes, stirring continuously. Add salt, pepper. Combine. Remove from heat and keep aside.

To fry: Beat the egg. Mix the breadcrumbs with a little salt and pepper powder. Dip each rissóis in beaten egg, coat evenly with breadcrumbs and deep-fry till golden brown.
By Sapna Sardessai

Kitchen Bytes

Cauliflower Sabji

02 February 2011 16:14 IST


Easy & tasty

Cauiliflower is my all time favourite vegetable and experimenting with dishes made from this vegetable is a passion. This simple preparation tastes best with garam garam phulkas. Try it.

 

Ingredients:

1/2 cauliflower, cut into flowerets

1 medium potato, diced

1/2 cup chopped onion

1/2 cup chopped ripe tomato

1/4 cup fresh green peas

1/2 tsp grated ginger

1/2 tsp chopped garlic

1 green chilli, slit lengthwise

4-5 curry leaves

1 tbsp besan

1 tbsp chopped coriander for garnish

1/2 tsp each chilli, turmeric, cumin and coriander powders

1 tbsp edible oil

Salt & Sugar to taste

 

Method:

Steam cauliflower flowerets and diced potato.

Drop oil in a kadai and do a phodnni of chopped garlic, green chilli and curry leaves. Stir in chopped onion, then add green peas, then tomato. Continue stir-frying. Add the drained steamed veggies, chilli, turmeric, jeera and coriander powders, sugar and salt to taste. Flavour with grated ginger. Combine, and last sprinkle a little besan to make the preparation completely dry.

Garnish with chopped coriander.
By Sapna Sardessai