Goa Marriott Resort & Spa celebrated its annual fruit-soaking / cake mixing ceremony with great fervour at its poolside patio – this time, the special invitees were the team of the upcoming Aloft Goa Calangute! A salutation to the recent Marriott – Starwood merger, here this event was an apt reflection of the high spirits displayed by both companies on this occasion. The invitees gamely donned aprons, advice gloves and caps, and armed themselves with bottles of liquor, ready to tackle the colourful mounds of dry fruits, nuts and spices.
General Manager Pranay Verdia briefly addressed the invitees and announced the commencement of the ceremony. Being a long-awaited celebration of an age-old tradition, the spirited Marriott chefs, led by Executive Chef Anupam Gulati and Pastry Chef Samantha Nunes, were gleefully joined by the Aloft team and other guests in generously mixing the rich and vibrant ingredients, resulting in nothing short of a spectacular cake mixing event.
The cake mixture included ten varieties of nuts & dry fruits and a variety of aromatic Indian spices soaked in liquor. A five hundred kilogram mix was made with cashew nuts, almonds, black currents, ginger peel, orange peel, figs, dates, glazed cherries, raisins & sultanas. Some of the aromatic Indian spices used were cinnamon powder, cloves powder, cardamom powder, dry ginger powder, nutmeg powder, star anise, etc. and the liquors included rum, brandy, port wine, cointreau, sherry, red wine & white wine. The Marriott associates were excited to be hosting this fun-filled holiday activity, heralding the onset of the new season