From MBA to ‘That Cheesy Goan’

Siya Pradeep Shirwaikar, a 30-year-old engineer and MBA turned content creator who goes by the name ‘That Cheesy Goan’ on Instagram, shares about her journey that started during the pandemic and is still going strong.

Instead of blindly following fixed itineraries, interact with the locals and explore on your own. That’s how you truly discover the best spots for authentic food in Goa.

VS:  Please tell us about yourself… and of course your Instagram journey?

That Cheesy Goan: I was born and brought up in Goa. I live in Quepem, Goa. By qualification, I’m an electronics engineer and an MBA graduate but professionally I’m following my passion for creating content. On 19th August 2020, during the pandemic, I started a food page on Instagram. It was just a hobby and I had no expectations really. I had no clue that it could lead to a business opportunity. I loved the work I was doing, worked really hard and eventually got the audience’s tremendous love and support, which has now become an integral part of my life.

VS: That sounds exciting. So, are you a full-time content creator now? 

That Cheesy Goan: I’ve always had a deep connection with food and have been exploring it since childhood. During the pandemic, I initially started with posting authentic recipes from my mom and grandma for the audience to try at home. When the Covid-induced restrictions eased, I began covering local joints. That received an immense response. 

Followers started increasing, and numerous restaurants, resorts and food trucks started approaching me to promote their businesses. Now, I am a full-time food blogger (digital food content creator), who promotes and helps businesses grow, collaborates with brands and represents Goa on various platforms. 

VS: How do you decide which stories to feature on your platform? 

That Cheesy Goan: It’s always a mix of local and professional content for me. The first comes from exploring different areas, talking to locals, and taking recommendations from friends. That’s how I discover hidden gems tucked away in the interiors of Goa. At the same time, I also collaborate with restaurants and brands. So, I aim to strike a balance between both worlds.

VS: The 200-year-old jaggery making tradition you posted about was stellar. As was the post on the making of arrack. Which are your personal favourite stories?

That Cheesy Goan: Oh yes. The video was shot at Patwada, Netravali, which is known for making the purest form of sugarcane jaggery and kakam. In fact, the indigenous knowledge has been passed down for over 200 years.

Also read: Rajasthani farm girl who’s an Insta sensation

After the sugarcane harvesting is complete, the cane stalks are bundled and stocked in a temporary shelter constructed near the farms. Their juice is extracted using a machine and the liquid is poured into big iron pans and churned for several hours. 

Kakam, a liquid form of jaggery, has medicinal importance and is kept aside. The remaining liquid is churned till it reaches a thick golden yellow consistency. The thickened juice is then poured into a shallow square pit and solidified. Once the jaggery has cooled, it is transferred to containers. 

VS: Which are some of the tourist traps that one must avoid to get an authentic Goan food experience? And do you also favour home cooks? 

That Cheesy Goan: Instead of blindly following fixed itineraries, interact with the locals and explore on your own. That’s how you truly discover the best spots for authentic food in Goa. Like Annapurna at Netravalim. The elderly couple who run it use traditional techniques. Even the water served there is boiled on a mud chulha. 

And yes, I genuinely favour home cooks because their food is driven by passion, not just profit. It’s not about mass production, it’s about the heart. They pour their love, time, and care into every dish using fresh ingredients. There’s something incrediăly special about a meal that’s made with purpose, not pressure. 

VS: Can you share an example of a traditional Goan dish that is at risk of fading away?

That Cheesy Goan: I feel one such dish is Kangachi Nevri (sweet potato dumpling).

VS: Which are your top five traditional Goan dishes and where can we find them? 

That Cheesy Goan: There’s the salad mix bhaji pao at Bhosle, at Tato in Margao/Panjim. I also recommend Goan chicken chilli at Mahesh (Sadhu’s) Bar, Ponda. Try the fish thali at Mother Recipes, Benaulim. The Ros omelette at Ulhas Ros Omelette, Margao and the chicken Xacuti at Café Samrat, Saligao.

VS: Any traditional Goan recipe passed down through your family? 

That Cheesy Goan: The Bharillo Bango (stuffed mackerel fry) is a Goan speciality in which a whole mackerel is stuffed with a paste of coconut, chillies and other condiments, and then shallow fried in coconut oil.

Here is the recipe for my grandma’s special stuffed mackerel. Whoever tastes it becomes a fan, and I hope you love it too! 

Ingredients:

3 Mackerels (cleaned and deboned)

1 tsp chilli powder

1/2 tsp turmeric powder

Salt

For Stuffing:

3 tbsp grated coconut

Small ball of tamarind

1.5 inch ginger

6-7 garlic cloves

2-3 green chillies

4-5 cloves

1/2 tsp sugar

Salt to taste

1 finely chopped medium onion

2 finely chopped coriander

For Frying:

Rava

Coconut Oil

Instructions:

1. Clean and debone the mackerels by making a slit sideways.
2. Marinate mackerels with chilli powder, turmeric powder and salt for 15 minutes.
3. Grind the ingredients listed under the stuffing, except onion and coriander, to a coarse paste.
4. Add chopped onion and coriander to the paste and mix well.
5. Add a thick layer of stuffing inside the mackerels and coat both the outer sides with rava.
6. In a pan, add coconut oil and shallow fry the mackerels. Keep them on a medium-low flame and flip until all sides are perfectly cooked. Serve hot!– 

In the lead image on top is influencer Siya Pradeep Shirwaikar, a 30-year-old engineer and MBA turned content creator. (Photo courtesy Siya Pradeep Shirwaikar)