Restaurant India News: Goa’s Como Agua Evolves with Mozzarella Production and a Revamped Cocktail Program

As the hospitality landscape in Goa continues to thrive, Como Agua, located amidst the tropical greenery of Vagator Beach, has undergone a significant transformation. Originally recognized as a pizzeria and Negroni bar, the space has developed into a full-scale restaurant and bar, widening its culinary and beverage program while strengthening its focus on quality and innovation.

The venue is already noted for its distinctive lantana-woven design and views of the Arabian Sea. Now, its expansion includes an updated food menu, a reimagined cocktail list, and the addition of artisanal mozzarella produced in-house.

Chef Amit Kumar is leading the kitchen operations with menu additions that extend beyond the brand’s signature Neapolitan pizzas. The pizzas, made from dough that is fermented for 48 hours and baked to achieve a leopard-spot crust, remain central. New dishes include Hot Honey & Double Pepperoni Pizza topped with in-house mozzarella and spicy honey, Red Snapper in Chili Tomato Broth with Curry Leaf Oil, and a Lobster Roll served in a brioche bun with molten butter and sweet potato chips. For those seeking regional flavors, the Chicken Chettinad with Malabar Parotta Canapé offers a bold Indian touch. Other highlights include the Japanese Soba Noodle Salad with kale and sesame dressing and the Cream Cheese & Mascarpone Ravioli in Beef Ragu. Desserts feature the Como Honey Toast, now a staple on the menu.

On the beverage side, Head Mixologist and Bar Manager Aman Dhiman has curated a new cocktail program that integrates indigenous Indian ingredients with modern mixology techniques. Notable additions include:

• She’s Perfect – a clarified gin cocktail with watermelon
• The Nest – truffle vermouth and a white chocolate egg in vetiver
• Two Honeybees – tequila with smoked honey and raw mango pickle juice
• The 1 AM Friend – vodka with prosecco, vanilla, and rambutan
• Shiso Sexy – tequila, rum, and shiso leaf
• Turn the Page – fruit-forward profile
• Slainte (Shlawn - Che) – whiskey with turmeric notes

• High Tea at Harrods – Tres Leches washed Gin, Kahlua, Campari, black jaggery, and Tres Leches foam

These offerings highlight the use of sea buckthorn sourced from the Himalayas, vanilla from Kerala, and other regional ingredients, reinforcing Como Agua’s commitment to integrating Indian produce into globally inspired creations.

The restaurant has also introduced artisanal mozzarella production in-house, using A2 milk without preservatives or chemicals, ensuring a shelf life of three days. This initiative reflects a broader trend in hospitality toward ingredient control and premium in-house production. Coffee also forms part of the expanded offerings, with specialty beans sourced from Auroville, Pondicherry.

Como Agua was founded in March 2023 by Arjun Jaiswal and Saniya Puniani, who combined their culinary interests with Goa’s coastal setting. The venue has become a lifestyle destination as well, featuring regular Saturday live music sessions with local and international talent. The evolution of Como Agua reflects the growing demand in Goa for restaurants that merge quality sourcing, inventive menus, and experiential dining with a strong sense of place.