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For other destinations and types of holiday, visit Kuoni
For other destinations and types of holiday, visit Kuoni 

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Taj Fort Aguada: a Goan classic

Even though we’re ageing gracefully like a fine wine, we’re still considered pioneers in the industry…

By Mr Karaan Kapoor
General Manager at Taj Fort Aguada

Taj Fort Aguada was the first ever hotel built in Goa, in 1972. Situated on the ramparts of a 16th century Portuguese fort, remnants of this once important anchorage have been left behind such as the 440-tonne dock right in front of us which has become synonymous with our hotel – we’re an archaeologically recognised sight now! As for the beach, it almost feels private despite being in a buzzy corner of North Goa. While you can relax in the vast ocean-facing swimming pool or in the spa renowned for its decadent Indian therapies, the nightlife, bars and restaurants are all nearby.

Our 143 rooms, suites and villas have kept that essence of a Goan/Portuguese home with terracotta roof tiles and cobalt blue-white colours. The Hermitage villas are most splendid, some with magnificent sea views and a feeling of extra privacy. Of our 42 acres, we’ve designated seven to flowers, birds and farm-to-fork vegetation – the lemon grass, basil, banana skins featuring on our Asian menus are all grown in our organic garden. We have five restaurants but we’re especially known for our authentic Goan thalis, seven-curry platters served at the seafood restaurant overlooking the beach. You could eat like a Goan – heavily at lunch and then stick to a liquid dinner at one of our bars usually involving Feni, a beloved local brew.

In terms of activities, there’s golf at Taj Exotica in the south, rappelling and rock climbing, and a gym with all the latest equipment and a yoga studio so you can wind down. We also offer private dining experiences that make the most of the sweeping sea views and glorious sunsets. Other than pampering our guests though, it’s important to Taj to give back. We may be old, but we don’t run from modern practices of sustainability. Any chemicals we use are paraben free, all leftover food goes to charity, and we have a water bottling plant (we use glass bottles). Every year we replant around 100 trees and there’s this tradition that if a guest celebrates their birthday or anniversary, we give them a small sapling to plant. Hopefully they’ll come back to see it grow.


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Alfred & Mr Karaan Kapoor

Mr Kapoor is a senior management professional with 16 years of orchestrating business and operations for high end hotels. Having trained at the prestigious OCLD Programme run by the Oberoi hotel brand, he then went on to work with The Oberoi Amarvilas and Trident to name just a couple of his work experiences. The food and beverage sector is both a strong point and passion for Mr Kapoor while taking pride in the development of his staff.

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