Jenifer Fernandes
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Aldona : Eighteen-year-old Velaska Martin from St Sebastian Vaddo, Mapusa, has found a way to blend tradition with determination. Every Sunday, she and her family can be found at the gates of Mapusa Church, selling homemade Goan snacks under a modest umbrella. What started as a small family activity has grown into a cherished local fixture over the past three years, though the family’s culinary journey began over seven years ago.
Velaska’s father works as a bus conductor, her mother is a homemaker, and Velaska herself juggles college — where she is a first-year student — with helping her mother prepare the food. Her younger sister, still in school, lends a hand when she can.
“The idea to sell food came from our neighbours,” Velaska recalls fondly. “Whenever we cooked traditional Goan dishes like chops, croquettes, cutlets, rissois and samosas, they would tell us how tasty they were and encourage us to sell them during feasts and special occasions.” That simple encouragement, she says, planted the seed for what they proudly do today.
Preparing the snacks, however, is no easy task. The family’s day begins around 1:30 am, ensuring everything is fresh by morning. “We soak the rice for sannas the previous evening, then grind and ferment the batter overnight,” she explains. Her mother leads the operation, while the rest of the family chops, mixes and fries under the glow of the kitchen light, all before sunrise.
Hygiene, Velaska emphasises, is non-negotiable. “Our kitchen is spotless. We wear gloves, and we buy fresh ingredients daily to maintain the authentic Goan taste without any preservatives,” she says.
While many of her peers spend weekends socialising, Velaska takes pride in contributing to her family’s livelihood. “I feel proud, not shy, to sell the food we cook,” she says with a smile. “Through this work, I meet new people, build relationships, and learn about life beyond the classroom. When customers tell us how delicious our food is, it fills me with joy and motivates us to keep going.”
For Velaska, selling Goan snacks is more than business — it is cultural preservation. “While many young people today prefer packed food, I believe nothing compares to the freshness and warmth of homemade traditional cooking. These recipes represent our roots, and if we don’t continue them, they might disappear one day,” she says earnestly.
The family’s Sunday stall beside Mapusa Church, open from 6 am to 1 pm, offers a range of delicacies — from sorpotel to pork and beef dishes, along with sannas and other snacks. They also take orders for special occasions. “Many customers visit us regularly, not just to buy but to experience the taste of true Goan tradition,” Velaska shares proudly.
Though she dreams of travelling the world as a travel and tourism student, Velaska admits that cooking will always be part of her identity. “Cooking is in our blood. My mother is the heart of our kitchen, and all the love and admiration we receive rightfully belong to her,” she says. “This work teaches me hard work, gratitude, and respect for our heritage.”
With quiet confidence, she offers a message to her generation: “Never feel shy about your family’s work. Whether it’s cooking, fishing, tailoring or farming — these are the roots of who we are. We must preserve our Goan culture, take pride in our talents, and keep our traditions alive.”
Through her dedication, Velaska Martin exemplifies how tradition, family and hard work can go hand in hand. By helping her mother preserve Goan culinary heritage while pursuing her education, she proves that pride in one’s culture and contribution to family life can be both rewarding and inspiring. Her story reminds us that keeping local traditions alive is not only an act of love but a bridge connecting generations — nourishing hearts, communities and the soul of Goa itself.
