Satarupa Paul

North Goa's hands down one of the best places to book a vacation at, no matter how popular it is. It's popular for a reason. The beaches get all the attention, and deservedly so, but after countless trips over the years, I’ve found that some of North Goa’s most rewarding experiences happen well away from the sea and sand. Beyond the shoreline, there’s plenty to do if you’re willing to get your hands dirty, learn a new skill or spend time with the people keeping traditions alive. You could be paddling through mangrove forests one morning, making paint from earth pigments the next, or learning age-old practices that have sustained Goan communities for generations. These experiences swap beach beds and sunset parties for something more engaging: time spent outdoors, conversations with locals and a deeper understanding of the landscapes, crafts and food traditions that shape life here. If you’ve already done the famed Goa bar circuit and beach parties, or simply want to experience a slower, more hands-on side of Goa, start here. Recommended: Looking for the perfect hotel to complete your Goa vacation plans? Check out our list of the best beach hotels across Goa!  Looking for other cool stuff in susegad land? Here's our monsoon guide to exploring Goa. 

Let’s admit it, duck isn’t everybody’s cup of tea, or in this case, plate of meat. When it comes to its rich flavour and high fat content, the jury is still out. Why then would a restaurant build an entire menu around duck, you ask? Because, believe it or not, duck has an intensely loyal fan base. To its connoisseurs, it’s an absolute classic, prized for its rich, savoury flavour that’s closer to steak than chicken. They love it for the thick layer of fat beneath the skin, which, when rendered right, turns deliciously crisp while keeping the meat juicy underneath. It’s definitely not for everyone. But for those who love it, a perfectly cooked duck is worth paying top dollar for. And that’s exactly what Yyaki, billed as India’s, and possibly the world’s, first duck bar, is hedging its bet on. Conceived by restaurateur Sahil Sambhi and chef Roberto Blondi, this hyper-exclusive counter dining concept is housed inside their hugely popular Japanese restaurant and cocktail bar Japonico in Gurugram. You walk in through Japonico, already buzzing with young professionals unwinding over post-work drinks, groups of friends catching up, and families out for dinner. You then pass by the bar, slip through a set of double-height blackout curtains, and suddenly it feels like you’ve stepped into an entirely different restaurant. Inside Yyaki The interiors are intentionally stripped back, making sure nothing distracts from the food. The glossy mirrored ceiling is the only design element that c