Modaks’ for one-of-a-kinds

This Ganesh Chaturthi, the beloved Modak—long considered a harbinger of prosperity—dons a couture avatar atTaj Fort Aguada Resort & Spa, Goa. At the helm of this delicious reinvention isChef Dibyendu Roy – Executive Chefwho reflects,“Modak is more than a festive sweet; it is an emotional, cultural experience.”With his signature flair, he is curating a modern celebration of mithai that fuses nostalgia with the thrill of discovery.

His latest masterpieces include the Wild Berry Kokum Burst Modak, where Goa’s indigenous kokum lends a jewel-toned tang balanced by a whisper of sweetness—an edible ode to the Konkan coast. Equally captivating is the Lakadong Haldi & Kola Chilli Modak, part of his Rasa Nouveau series, where golden turmeric from Meghalaya and fiery local chillies converge in a daring yet harmonious medley.

Across town at Vivanta Goa, Panaji, Chef Dwipen Goswami– Executive Chef is composing his own ensemble of flavours—luxurious Chocolate Mawa, regal Kesar Pista, sun-kissed Coconut, and romantic Rose—each one a celebration of refinement taking the festival in a more decadent, playful direction His Chocolate Mawa Modak is pure indulgence, marrying velvety cocoa with the richness of khoya. The Kesar Pista Modak dazzles with its saffron-gilded aroma and the nutty elegance of pistachios. For purists, the Coconut Modak captures tropical Goa in every bite—sweet, creamy, sun-kissed. And then there’s the Rose Modak, delicate and fragrant, unfolding like a bloom on the palate. Each creation is a sensory experience, where heritage recipes are elevated with artistry and finesse.

Together, these reimagined treasures transform the Modak into a handcrafted indulgence—perfect for connoisseurs who seek sweets as rare and remarkable as themselves. This festive season, the artisanal modaks promise not just a taste of tradition, but a journey into the extraordinary.