Pousada Tauma The lovely laterite  laced resort is the perfect getaway for those with a penchant for some soul-searching and relaxation. Review: Uppercrust India - Right in the heart of Calangute, just a little away from the beach is Pousada Tauma, the 13 all-suite boutique hotel. Being there,  is like stepping into a world of your own, a sort of distant paradise. The pool is the focal point - soothing and refreshing, the sound of running water, lends the place a tranquility that is truly captivating. The hotel conceptualized by Neville Proenca and his wife Angella, is truly striking. Neville quit the Taj where he served for over a decade to open something that he was passionate about. As he takes us on a guided tour around, we cannot help but notice his aesthetic sense. "The place has been built bit by bit and I have overlooked all the landscaping myself. It is with the help of national award winning architect De Cruz that it stands the way it does today though the process goes on... ," Neville trails off. It was a joyous walk through the cool shade of the trees, along cobbled pathways. Suddenly we stumbled upon a pond and were thrilled to see plenty of goldfish in it. There were tulips, orchids, touch-me-nots and other pretty flowers surrounding the place. Neville explained how he has used laterite stone for most parts in his hotel as it was locally available. This lent the distinct Goan touch to the place. "The stone has been manually cut and the wiring and lighting is done by penetrating through it," he pointed out. It was astonishing to learn that a beautiful hotel such as this, had no master plan and it had been a continuous extension of Neville's vision. The greatest attraction is the Ayurveda Centre which has been specially designed to calm the body, mind and soul. It is the only Boutique Hotel which has been built on the lines of natural, traditional architecture using exposed masonry. The rustic U-shaped Goan earthenware roof tiling utilized in Portuguese construction design were carefully chosen and 'collected' over a period of two years. Tauma has come up slowly and surely, stone by stone, over a period of 3˝ dedicated years and has been operational since 1998. Thirteen air-conditioned suites comprising three Standard suites, seven Superior suites and three Deluxe suites make up the place. Each suite has a theme and it's own private dining area, a bedroom with a dressing table, wardrobe and a patio with a private, detached garden or terrace. The sea, the fields, the mountains and castle give one the best of Goa and these are the themes that the rooms are built around. Neville took us on a whirlwind tour of the place and the interiors left us amazed. "For the sea theme, shell, coral and aqua marine suites are the ones we have ready," he explained, leading us into the rooms which have detailing to the core, from furniture and tiles to the furnishing and walls. The field suite comprises three rooms - grassland, bamboo, and palm suite; the garden suite and the mountain theme, have rooms depicting mountains, valleys and hillocks. We were now ready to indulge in a quiet lunch with Neville himself. The restaurant, called Copper Bowl has a secluded setting for an intimate dining experience under a canopy of stars with an air of casual elegance providing the perfect setting for an anytime meal too. The cuisine is a mélange of classic Goan curries and specialties from different parts of the country - the Konkan region, North India and to top it all, a plethora of sinful desserts! The starters were delicious, a vegetable platter of Indian sev-puri canapés and mushroom as well as tomato bruschetta. The non-vegetarian platter had some Amotik in a spicy tangy Goan sauce along with Calamari. There were mouthwatering dishes adorning the menu. We dug into the lightly cooked Vegetable Foogath (similar to tossed cabbage with a coconut twist) and enjoyed the crispy prawns and the crunchy squid. For the veggies, the spicy fried okra dish was a treat.  Neville recommended some other delicacies as well, like the Goan Chourico  and Prawns in coconut milk soup, a favourite with many customers. The menu also reflected some traditional Konkani and Chettinad cuisine. "I like my guests to soak in the entire experience of exclusivity, which is why there are fewer tables," Neville justified. While we were waiting for the sinful dessert of coconut pancakes to arrive, we could not help but notice the eclectic bar. It had been decorated with broken chips of coloured glass bottles. We finally indulged in the soft pancakes oozing a fine coconut and jaggery molasses filling, served with a scoop of vanilla ice-cream. We engaged in some serious conversation about the changing work culture and other things about Goa that the local people feel strongly about. For example most of them worry that the ‘invasion’ by the richie-rich of India is  going to prove to be the downfall of Goa someday. They fear the character of the place will gat diluted and Goa will lose it’s charm. Well nontheless, we left, feeling light and relaxed.  The twittering of birds and the beautiful flora and fauna enhance the old-world charm that makes your experience at Pousada Tauma, a tryst with nature, a solace for the soul. Review: Uppercrust India

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