Burning rubber on the Delhi race car tracks during his
tenure at the Volkswagen Polo Cup, Donovan Vaz has now exchanged the wheels for
a ride in the food and beverage industry. “I was assisting my father in our
liquor business even when I was racing in Delhi. In 2012, I decided to retire
from race car driving. Our business needed diversification, so investing my
energies in a restaurant seemed ideal,” recalls Donovan, who incidentally
piloted the Medical Car for the Formula I in Delhi in 2012.
Away from the track field, Donovan imagined opening a
restaurant would be a breeze. Two years down the line, since the restaurant
Firefly commenced in December of 2012, running a restaurant, even for this BCom
graduate, has been anything but a breeze, but by Donovan’s own admission, “tons
of fun”.
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Other than diversifying the business, Donovan had a more
personal reason for opening a restaurant. “I used to eat out almost every night
and what I noticed at most restaurants is the lack of privacy as the tables are
too close, and the interminably long menus,” he reveals. Now, Firefly, located
at a resort just 100m from the Benaulim beach, embodies all these aspects and
more. “Incidentally, the word Firefly is the English translation of the Konkani
word ‘Cajulo’ which is the brand name for our liquor business,” he adds.
With a focus on all things Goan, Firefly, which has 80
covers, has been given the terracotta coloured walls, red-tiled roof and
concrete floor treatment. With a sunk-in stage in the centre, live music and a
strictly Goan and continental cuisine, the ‘eating’ experience here is
authentically different. “Our specialities are the ‘poie’ with garlic and
sausage, and every version that one can find in a ‘naan’. Our barbeque pork is
another hit. I must give credit to my-Benaulim based Goan chef for the
authentic Goan cuisine, especially ‘rechado’ and ‘cafreal’,” avers Donovan. “We
have a different customer base here, from the very young to the old. We also
have different acts during the week. So on a karaoke night on Thursday, we have
a young crowd coming in. On Fridays, another group turns up for Siddharth
Cota’s rendition of classic music. Sunday its Brian Bones and for the future we
are planning to introduce a quiz night,” he shares.
Firefly’s cocktails are making a sparkling statement as
well, thanks to Donovan’s expertise. “I enjoy making cocktails. On the bar
menu, Firefly has the longest Feni-cocktail menu ever,” enthuses this
self-taught bartender and restaurateur who has managed to make his place one of
the hottest food spots down south within a two-year span.
