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Nestled deep in the hinterlands of lush Goa near the gushing Udder springs is Ignia. Run by Ramdas, Pierson, Varuna and Vipin, these gents from Bangalore have created a resto-bar concept that focuses on fusion cuisine with a signature twist. Set in the reminisces of an old Goan home the approach is rustic and the grill tables inside add to the charm. One’s personal live grill right at the table. For the vegetarians – the oozing Corn And Cheese Poppers and can be followed with the Stuffed Courgettes – barbequed zucchini stuffed with potato chopped olives garlic cheese and herbs topped with Jack cheese sauce. The starters lie best with the Fantasy Fish and the Tuscan Pan Seared Beef with rosemary and garlic. Try the Kitty Hawks BBQ Pork flavoured in a dry Carolina rub to send your senses sky-high. Allow the mixologist Glen Dias to recommend some signature cocktails whilst one feast on these delicacies. 1986 – a pepper-flavored vodka worth a mention as is the Red Knight – an apple, cranberry and plum based mocktail. The Walter White is a dessert lover’s delight, an insanely paired combination of white chocolate fudge, dried fruits and nuts.