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Canacona
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(Goa)


Goa's Blessed Virgin

It takes all of two hours to move from Happening Goa to Hidden Goa. Head out from Margao to Canacona and its closest neighbour, Quepem, to know that much to your relief, Goa still has beaches that aren't drowned in a sea of tourist attractions and dja vu. Where the swagger of the tourist is replaced by the tolerance of the traveller. It is this virgin quality that has attracted backpacking firangs tired of the predictable Colvas and Calangutes to the green-carpeted hills of Quepem and Canacona. When you tire of rave parties, chattering cruises and beach bums, come here to explore the unknown. You'll find a virgin coast, off-the-beaten-track destinations and unusual festivals.

Canacona and Quepem have clung on to their rusticity in parts of Quepem, the village pigs still clean the toilets. And on the beaches of Canacona, instead of bright lights advertising dolphin-spotting tours, hand-painted boards tell of local fishermen who convert their boats into taxis-on-the-sea. Most of the time, the only company are creatures high up in the air, and dolphins in the waters of the Arabian.

Even the hotels here are just shacks on stilts or simple homes opened up to travellers. This homely atmosphere amidst so much uncharted beauty is the USP of Quepem and Canacona. Luxury hotels tried to ram their way in but many bit the dust in the face of local opposition. A half-finished concrete ruin overrun by monkeys at the end of Agonda Beach stands in silent testimony to this folly.
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THE TOIL BEHIND THE TIPPLE
It?s a tough life up in the cashew groves on the ghats, where shirtless kazkars toil for days in summer to make Goa?s favourite tipple ? feni. The kazkar?s entire family camps out in the hills in a palm-thatched khomp (hut). As we trekked up the hilly pathway deeper into the cashew grove, the unmistakable aroma of ripe cashew apples greeted us. At the stone dugout, where cashew fruits were being emptied by Pramod, his father Esso Vernekar was busy de-nutting the apples from whose juice feni is distilled. Before they leave the cashew groves for home, whether they are rewarded with a rich bounty or not, they celebrate the parting with the wilds with delicious chicken xacuti. Esso has been at it since the age of 10, learning the ropes of traditional feni-making. He is now 58 and a third generation kazkar. Esso recalls that his grandfather sold the Vernekar?s pure feni at Rs 3.50 per kollso (a pot containing 18 litres of feni), back in 1942. Today, feni of any pedigree fetches a high premium.

Goa produces nearly 6 lakh bulk litres of cashew feni annually, and consumes all of it. There?s a massive market for it outside the state?s borders but Goa produces only just enough to satisfy its own demand. That?s why Goans never rush to the booze counter to buy a bottle of feni. They travel to their regular kazkar during the cashew-harvesting season to book a year?s stock. Because, like fine scotch, the longer feni matures the better it tastes.
Content Source: 
Outlook Traveller
Contributed by: 
Frederick Noronha
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