The roar of the waves has a salutary effect on the nerves ofthe bedraggled traveler.
In Candolim Calamari is possibly one of the best shacks inGoa. Not my words but of those who have enjoyed its hospitality.
The Calamari beach shack is an oxymoron. A shack but withoutthe grease and the slime that one associates shacks with. It is a shack wherepossibly some of the best sea food is prepared by a chef who has been inresidence since 2003.
For Reginald D’souza, the partner in the enterprise, thelocation of the shack is the differentiator. In his words, a shack in anyplacewould not be successful.
A decade which has witnessed great economic growth in thecountry has also resulted in dramatic changes in the tourism industry.
For Reginald, the rise in the number of domestic tourist hasbeen a pleasant development. As he puts it, the shack is very clearly targetedat a clientele that is discerning and is willing to pay. The menu, he said wasthree times more expensive than the other shacks in the area, which did notfrighten away customers.
He said, “I haveinternational travelers who question the increase of five rupees for a bottleof beer. But then if they want to be here then they have to pay. We do not wantanyone and everyone who comes to Goa to come here. We like to maintain ourambience and our appeal. Look around we have an upmarket clientele.”
For a shack that has been around for nine years, theimportance of building personal relationships is vital. Reginald said, “I knowmy customers and the personal attention we provide is what has given us thename in the business”.
The clientele he said had definite tastes. Foreigners lovedthe Indian food while the domestic tourist usually ate Goan and continentalfood. All this may be earning the owners a handsome profit. The outlet generates sales of approximatelyRs 20,000 a day and provides a healthy livelihood for the employees at theshack.
