Given the situation we are in, I think it’s important for all of us to understand what we are dealing with. So the idea is to demystify how oxygen is produced, stored, transported and used to save lives.
As you may have heard, Singapore has given us 4 cryogenic containers containing 80MT of liquid oxygen. Now when I read this, I did not understand what it meant and my brain was not able to fathom how 4 containers of oxygen was going to save lives. So I did some digging and this post is a result of that.
The first time I visited Goa was in 2014, my darling sister had taken me there for my 21st birthday (and what a birthday it was). Stayed at Anjuna, which was beautiful — much less crowded than what it is today. But this post is not about my first or many other fun visits to north Goa. This post is about the beauty that South Goa is, the two beaches we discovered, but most importantly — the food. That’s right, this is a little cheat sheet for all you foodies out there, specifically in Palolem, Cavelossim and Benaulim.
Traveller. Fashionista. Engineer. Sports Lover. Foodie. Opinionated.