Feni and Goa indeed make a good pair

The state of Goa has been a popular tourist location that has been attracting domestic tourists as well as international visitors to its blue beaches with white sand. The place is indeed gives you an opportunity to experience the other side of life which is stress free and add joy to life. Pune based real estate developers Naiknavare developers has also made its presence felt in Goa with luxury row houses and villas in the region. Laded with most modern luxury amenities, the projects offer the best of experience in a popular holiday destination Goa. The Silent Orchards project is spread across lush green land which is located about 14 kilometers from both the airport and Panjim. The Esmeralda Project featuring luxury row houses has been designed by maintaining a perfect balance between natural elements like wind, water, sky and earth. Moreover, about 30% of the project is dedicated to greenery.

Silent Orchids - Naiknavare Developers

Feni (Also known as fenny or fenim) is popular country liquor produced exclusively in Goa and cannot be sold in other states owing to its 'country liquor' status. Primarily there are about 2 types of Feni that is produced in Goa - Cashew feni and Coconut feni. Following is the brief of the process that goes into its making:

Cashew Feni – Ripened Cashew apples are used in the making, wherein it is first De-seeded and then crushed in an area popularly known as "Colmbi" to release the juice. The pulp is then hand-patted into small mounds and filled in traditionally made vine or nudi and held strongly together using a boulder. The extracted juice is then bottled and left to ferment for about 3 days. The later process involves three distillation processes.

Coconut Feni - Fermented toddy from the coconut palm is collected for this purpose using a toddy tapper known as "rendier". Sap of the coconut palm is collected in an earthen pot called zamono or damonem, which is attached to spadix ipoi that grows out of the base of each coconut leaf. The spadix is later tightly bound with a rope (gofe/gophe) made from filaments. It is cut with a small knife from the base of the leaf, while remaining stays attached to the pedicle. The spadix then needs to be must then be tapped all around very gently with the handle of the kathi (a flat semi-circular sickle) every alternate day until it becomes round and flexible. Lastly, the tip of the spadix is then cut off to let the sap ooze out into the damonem. It is then distilled in a traditional pot still. This time finds many takers especially in the south Goad region.