学文网“GoA? AT ThIS time of the year?” followed me throughout my journey as I boarded my flight and landed at Dabolim airport. But the eternal optimist in me kept insisting there was much in store. And as usual, instinct did triumph over reservations.
Past a relatively narrow lane and a deceptively simple entrance, I entered the lobby of the Goa Marriott Resort& Spa, located at the edge of Miramar beach. The sea lay just beyond, lovely under the evening sun, while a gentle breeze tickled the nostrils with its sharp yet refreshing smell.
A quick check in, and I was in my suite, where large French windows provided an unobstructed views of the sea and offered a spectacular seat to witness the drama of sunset. I was happy to put my feet up and soak in everything.
the property
Early next morning, after a walk on the beach, as the sun came up I was glad to be indoors. Fascinated by the sprawling hotel, I did a brief tour of the 180-room property. Functioning since 1999, the place underwent a makeover recently, and I glimpsed into the stylish and luxurious rooms, the over 9000 sq ft of banqueting space and the many restaurants that I was to sample during my stay.
spa
I finished the tour at Quan Spa, a global brand, which means ‘pure water’ and is designed to reflect the basic elements. The five treatment rooms of the spa, also named after the elements, were warmly lit and welcoming, even as soft music played discreetly. Together, they were meant to usher visitors into an area of calmness and did the job admirably.
I chose to undergo a foot reflexology massage. Deft hands, using just the right amount of pressure, quickly soothed the muscles and coaxed away niggling underfoot pains,
leaving the limbs light and relaxed.
Food
Soon after I headed to the Waterfront Terrace & Bar, but I skipped the elaborate buffet, and chose a Goan lunch of rawa-fried pomfret (tender, rightly spiced and flavourful), Goan prawn curry (creamy and robust) and rice. A meal such as this could have only one follow up. And so headed to my room for a quick snooze.
Later that evening a friend joined me for dinner at Simply Grills, the hotel’s signature outdoor dining restaurant. Located beautifully between the swimming pool and the sea, it gives the notion of dining amidst water. The restaurant’s menu was simple and unique: a huge board at the entrance had three columns—choice of meat or seafood, treatment and accompaniments. I chose bassa fish, grilled in Goan style, with a salad of tomatoes, lettuce and olives. Together, the food and ambience, interlaced with gentle banter that comes from an old friendship, made for a perfect evening. I thought about all the things I would say to those who had raised skepticism. The joke, after all, was on them!