Young Culinary Talent Showcases Goan Cuisine at Serendipity Arts Festival 2025
Students and faculty of the Verna-based Kamaxi College of Culinary Arts (KCCA) brought tradition to life at the Serendipity Arts Festival 2025, curating an immersive culinary experience centred on Gaud Saraswati Brahmin cuisine as part of the festival’s Culinary Odyssey. Guided by Chef Anjali Prabhu Walavalkar, KCCA students Kotha Krishna Sai, Nihal Naik, Aaditya Verlekar and Parshuram Chalwadi stepped out of the classroom and into a dynamic festival setting, serving time-honoured dishes while engaging directly with curious food lovers. From explaining ingredients and techniques to managing live service, the experience offered students invaluable hands-on exposure to the pace, precision and storytelling that define professional culinary practice. For visitors, the stall became a window into Goa’s lesser-known food traditions, presented with warmth, pride and youthful energy. The initiative highlights KCCA’s experiential learning approach, where heritage, skill and creativity come together nurturing the next generation of chefs while celebrating regional cuisines on a vibrant public platform.
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