During the night of November 26, 1938, Quiteria Costa from Aldona, in Goa, was hemorrhaging badly at Medical College Hospital, in what is now the state capital Panjim.

Although she was only seven months pregnant, the surgeon treating her decided on performing a caesarian section the next day even though he believed the mother and child had only a one percent chance of survival.

The family prayed for a miracle through the intercession of the first Goan-born Venerable Servant of Goa Fr Joseph Vaz (1651-1711).

The next morning, the hemorrhaging suddenly stopped and the premature baby boy was born alive, and named Cosme.

In 1991 that event was the object of a canonical investigation.

On July 6, 1993, Pope John Paul II declared: “It is ascertained that a miracle was worked by God through the intercession of Venerable Servant of God Joseph Vaz, namely the rapid and perfect cure of Mrs Costa of hemorrhage in delivery labor.”

Joseph Vaz was declared Blessed; Costa lived into her 90s; and Cosme became a priest in the Missionary Society of St Francis Xavier, at Pilar in Goa. Today, he is an eminent Church historian and an authority on Blessed Joseph Vaz.

Born almost 100 years after the death of St Francis Xavier, whose body rests in the Jesuit Church of Bom Jesu (Good Jesus), Joseph Vaz studied for the priesthood at Goa’s Dominican Academy and at the Jesuit College of St Paul, where Francis Xavier had been rector more than a century earlier. He was ordained in 1676 and joined the Oratorian Order of priests founded by St Philip Neri.

A Portuguese priest traveling from what is now Singapore to Goa happened to meet some Catholics in Colombo. He heard their pitiful story of abandonment and persecution under the Dutch.

The Portuguese had colonized Ceylon (now Sri Lanka) in 1505 after kicking out Muslim traders from Colombo and gaining exclusive control over all commercial activities.

There they established the Catholic Church as a perfect replica of the Church in Europe to reinforce, mainly through religion, their economic hegemony. But in 1637, Dutch colonists conquered Ceylon. They were Calvinists and hostile to the Catholic Church. By 1658, they had wiped out the Catholic Church.

After listening to this Portuguese priest’s story in the Cathedral Church of Old Goa, and about the sad plight of the Catholics in Ceylon, Fr Joseph Vaz felt the call of God to rescue these suffering Catholics.

Just after Easter in 1687, he and his faithful servant John, disguised as coolies (menial workers), sailed for Jaffna, in Ceylon.

Even after being shipwrecked and falling seriously ill with dysentery, he began secretly to search out Catholics. In disguise and with a rosary around his neck, he looked out for people who showed any sign of recognition of the rosary. Soon after, on June 23, 1687, he secretly celebrated the first Mass on the island for 29 years.

During the 24 years of his apostolate in Ceylon, the first nine without any other priest on the whole island, and with only John as his companion, he single-handedly revived the Catholic faith.

All the while, he was hunted by the Dutch who suspected him of being a Portuguese spy.

In fact, the Decree of the Heroic Virtues of Fr Joseph Vaz announced in May 1989, emphasized his extraordinary and supernatural fortitude – facing physical danger from Dutch persecutors and from the wild beasts in the jungle where he hid from his pursuers and through which he traveled from one place to another.

The decree compares him to St Paul especially in II Cor.4:8-10. “We are in difficulties on all sides but never cornered; we see no answer to our problems, but never despair; we have been persecuted, but never deserted; knocked down but never killed; always, wherever we may be, we carry with us in our body the death of Jesus, so that the life of Jesus, may always be seen in our body”.

The decree has five other references to St Paul that bear similarities to the life of Blessed Joseph Vaz.

Blessed Joseph Vaz adopted a unique missionary method during those dark years when he kept the faith of Catholics alive, which is why he is now known as the “Apostle of Sri Lanka.”

The renowned Sri Lankan Jesuit Church historian S.G Pereira wrote: “The second foundation of the Church in Ceylon by Fr Joseph Vaz and his Oratorians from Goa, was not in the manner of the first, a ready-made organization imported from abroad and imposed on all who hearkened to the Gospel of Christ, but a Church adapted in externals to the conditions of the country and to the genius of the people.”

Without any missiological training outside of his native Goa and in spite of his own Western form of training, Fr Joseph Vaz grasped the central principle of missiology. He delved into the culture of those he was going to evangelize.

Whenever there was a sufficient number of Catholics, they built a chapel. In each chapel there was a “Muppu” or catechist or at least an “Annavi” or sacristan to look after the building, the celebration of festivals and the teaching of religious doctrine. They prepared the ground for the missionary, organized prayers in in the houses of the sick and at funerals. A Muppu was chosen not merely for his piety, but for the influence and prestige he wielded in a village. An Annavi was chosen for his zeal, piety and industry. These helpers received no remuneration as they held their own lucrative jobs.

Fr R.H. Lesser in his book on Joseph Vaz, India’s First and Greatest Missionary concluded: “When he died, after 24 years work, under God, entirely due to the work of this indomitable little man and the priests he had formed, there were 70,000 practicing Catholics, served by catechists whom he had trained.”

The “miracle child” Fr Cosme Costa concludes: “We can affirm without any exaggeration that the bold venture of ‘Sinhalizing the Church of Ceylon’, carried on with apostolic fervor and supernatural prudence, gives Fr Joseph Vaz the right to be numbered among the greatest pioneers of the methods of adaptation in Asia: Mateo Ricci, Robert de Nobili, St John Britto, Constanzo Beschi.”

Eminent missiologist Fr Pierre Charles pays him a moving tribute.

“It is no exaggeration – it is merely a repetition of the unanimous testimony of his contemporaries – to call him the perfect model of an apostle.”

Source: ucanews.com

Redemptorist Father Desmond de Souza formerly served as executive secretary of the Office of Evangelization in the Federation of Asian Bishops’ Conference. He was closely associated with the Churches in Asia from 1980 to 2000. He is now based in Goa.

Yudhvir Rana, TNN | Jan 16, 2012, 02.55PM IST
AMRITSAR: A large number of Indians residing in UK , Canada and US are now fast moving towards kitchen medicines to cure lifestyle diseases and are seeking expert opinion for various ailments including diabetes, hypertension, mood and eating disorders, mental illness largely caused due to work stress, dietary patterns and weakening family bonds.

“Stress and stress induced disorders coupled with poor dietary habits were like a slow poison spreading among Indians who have settled in these countries” said AS Mahal, a herbalist while talking to TOI upon return from UK where he had gone to deliver a talk on healthy eating habits and curing common ailments with the use of kitchen medicines. Mahal is well known name among Indians living abroad for his radio talks on healthy dietary habits and use of kitchen medicines to ward off diseases.

“I don’t prescribe medicines but simply advise people to change their eating habits and use the traditional condiments for healing common ailments rather than rushing to doctors for quick relief” he said.

Harpreet Gill, a UK resident told TOI over the phone from London that most Indians become victim to various disorders due to sudden climatic changes and dietary habits and start taking symptomatic treatment but with their prolonged use they develop resistance to these medicines and continue to suffer.

“So, now we look back to our roots and simple treatments with the help of stuff in the kitchen, and it is doing wonders,” said Gill.

Mahal said that kitchen herbs were not only important in cuisine but for healing purpose also. Their aromas regulate the flow of vital energies throughout the body, many of them help to improve digestion, others have antiseptic values.

He said if wisely used common kitchen spices could keep majority diseases at bay.

“There are large number of Indians who want to take the herbal route to health even knowing that it could take some time to cure but still they want to know how turmeric, ginger, cinnamon , black pepper, clove , nutmeg could help them keep healthy ” said Mahal.

Shelza Malhotra, another UK resident said she imports herbs from India for her store in London. “Recently the demand for Indian spices and herbs have increased due to their therapeutic use” she said.

By: Saurabh Katkurwar Date: 2012-01-15 Place: Mumbai

The Agriculture Produce Market Committee (APMC) market received its first yield of Alphonso mangoes last week. Each carton was sold for a whopping Rs 10,000 each — 10 times the price a carton fetches in peak season (March to June).

Sakharam Pansare, a trader at APMC market said, “We received two cartons of the first yield of Alphonso mangoes from a farmer in the Konkan belt on Thursday which were bought by a retailer. Last year we sold the first yield carton for Rs 8,000.”

This doesn’t imply that you will spend an exorbitant amount to eat Alphonso mangoes this year. “The first yield of mangoes costs a lot because gifting Alphonso mangoes, especially when there is no supply in the market, is a trend. The rates will go down in February as the supply becomes regular,” said Vijay Dhobale, a mango grower.

“Last year, mangoes were priced between Rs1,000 to 1,500 per carton in May. This year, mangoes will cost between Rs 900 to 1,200 per carton,” Dhobale said. Experts believe that the nip in the air will lead to a good yeild, but warn against a drop in quality if the temperature does not rise in the next few days.

By ANGHARAD LLEWELLYN

IT’S a long way to go in search of Indian grub.

But I’ve flown to Goa with 15 mates to indulge in a week-long curry-a-thon as part of a surprise celebration for a friend’s 30th birthday.

He thought he was just going with his wife — it’s fair to say bumping into a load of your best mates when you’re halfway round the world is a bit of a surprise.

The plan is to spend the first week together in Patnem (and its surrounding beaches, including Agonda and Palolem) before splitting up and heading to Kerala for the second week.

Now, I have a confession. I have never actually liked Indian food, even though I live on the “curry mile” — Brick Lane in London, surrounded by Bangladeshi restaurants.

And as much as I love a red-hot chilli, I have never been able to work up an appetite for a Ruby Murray for dinner.

Curry

But the food is so incredible in Goa I find myself gorging on the stuff. Another naan? Yes please! More aloo gobi? Of course! And then there is the fresh fish — straight from the tandoor, delivered to the table.

Piping hot, full of flavour and tender and moist. Absolutely amazing.

As the Pound stretches so far here, we over-order (and therefore over-eat) at every opportunity.

On average, a main course will set you back the equivalent of two quid. Kingfisher beer is around a Pound.

And as the water in India is not safe to drink (to the point that you cannot even eat salad or fruit that have been washed in it), curry is a reliable choice of fodder.

But it’s an exercise in patience. After you order food, it can take up to an hour-and-a-half to be served.

And this doesn’t take into account the frequent power cuts we experience during our stay.

We take to ordering “tactical snacks” before every meal so that we aren’t gnawing our arms off by the time that the main course arrives.

But after seven days of non-stop kingfish, red snapper and pomfret, I have to admit I am craving a sneaky steak or fish-finger sarnie.

Food in India varies from region to region and when a smaller group of six of us fly down to Kerala for the next leg of our journey, we find ourselves testing out a very different palate.

The curries here are subtle and very sweet. In fact, all the food we try here is sugary — perhaps because coconut and coconut milk is widely used in Keralan cuisine.

Tikka your pick … try a curry or two in beach-side town Varkala
Tikka your pick … try a curry or two in beach-side town Varkala

We settle in the beach-side town of Varkala — a full-of-life, high-spirited hippy town built on the top of a cliff which has a sheer drop to the beach below.

There are no barriers so it’s advised to take extra caution, especially with children or after a few Kingfisher beers. For a taste of luxury, we stay in the Deshadan hotel. It is a set of clean, spacious hotel rooms surrounding a pool. And breakfast is included in the room rate.

Next door, at the Dhatri Treatment And Rejuvenation Centre I try an Ayurveda treatment — a holistic healing science made up of two words ayu (life) and veda (knowledge).

I select an Abhyangam Plus treatment which costs about £15.

Two female masseurs apply hot oil all over my skin and massage it along my “circulatory” channels for 60 minutes. It’s very relaxing and worth giving a go.

The hotel restaurant serves a variety of Indian and Western food and I choose a traditional Keralan chicken curry.

It is mild, subtle and full of flavour but a lot of the menu is very saccharine-sweet.

After two weeks of sun, sea and spicy food, it’s time to head home to the UK.

And guess what I do when I get back? Yes, call everyone to arrange to go for an Indian.

I’m a confirmed curry convert.

Geetika Jain, Hindustan Times
New Delhi, January 10, 2012

In Delhi, it is a relief to drive at a good pace in the night because the roads are deliciously empty. In North Goa, during the run up to the New Year, it is just the opposite. Partygoers cram the streets all night, and driving during the day is when you feel you are beating the system.

The innumerable clubs, beach parties, restaurants, shacks and hedonistic lifestyle begets a swarming of epic proportions around Christmas and the New Year. Sunburn, a music super fest, had the nights abuzz with young Indians who parachuted in from all over the country to the epicentre of fun.

There’s a lot that lures us to Goa, not least of all running into old friends unexpectedly. Then there are the favourite haunts the lively Mapusa market on Fridays, where the locals bring their produce from the hinterland the charming neighbourhoods of Fontainhas, Saligao and Asagao, and the small shacks and restaurants that serve the most compelling home-style Goan cuisine.

Soussegade
The Portuguese word, soussegade, is often used in Goa to depict the relaxed, chilled lifestyle enjoyed by the locals. Goa’s famous cartoonist and chronicler of the local landscape and lifestyle Mario Miranda’s cartoons portray scenes of fishermen sharing a bottle of feni at the end of a day, Romeos serenading girls with their guitars in hand, and afternoon naps in hammocks swaying in the breeze.

Goa truly must have been a paradise a decade or two ago, before the outsiders discovered it, enjoyed it and moved in. Conversation changed from village affairs and babinka pudding to how many lakhs per acre.

Tulsi shrines and coconut stalls were taken over by Kashmir emporiums and now there are road signs in Cyrillic to aid the Russians.

The endearing houses with permanent benches at the entrance porch welcoming visitors are being shredded fast to give way to numbingly generic high-rise flats, second homes for Dilliwalas and Mumbaikars.

Saudade
This time in Goa, while everything was in place for visitors catamaran rides sailed out to the Arabian Sea, jet skis and para sails zig-zagged on the beachside and hibiscus flowers decorated chilled coconut water there was a discernible sadness in the locals’ eyes.

These are folks who are particularly proud of their unique heritage and it pains them to see it dwindle and drain and alloy with unfamiliar elements. Nothing pains them more than the changing look and feel of their precious Goa.

A major highway is being resisted that could sear their heartland. Even the children, who traditionally make effigies of Old Man to be burnt on the last night of the year (symbolising the death of the old year and rebirth of the new), had painted tears and frowns on their old man’s face.

Saudade, another Portuguese word is understood well in Goa. It means nostalgia tinged with pain, and the pain is being felt deeply by the Goans. Miranda died recently in his sleep. He was 85. Perhaps it was best he went before the Goa he knew and loved changed beyond recognition.

Goa fact file

When to go: Goa is most comfortable in winter months. However, it is a year-round destination with special discounts during the Monsoon-viewing season.
North or South Goa?: North to party, South to relax.
Where to stay: Top end The Sol boutique hotel in Nerul, Seolim House, Poussada Tomas, Hermitage at the Taj Vivanta.
Affordable style: There are legions of small hotels, guest houses and bed and breakfast locations near Candolim, Calangute, Baga and Anjuna beaches with easy access to restaurants and local transport.
Eat at: Fiesta for atmosphere and excellent Mediterranean cuisine, Café Vinit, Mum’s Kitchen and Panjim Inn for delicious Goan fare. Bomras has excellent Burmese cuisine.
Explore: Goan heritage in Old Goa, the neighbourhoods (Fontainhas in Panjim, Saligao and Asagao) and the local markets (Mapusa, Arpora and Anjuna).