NICOLE SUARES
True luxury lies beyond the fine trappings that money can afford. Along with indulging in five-star sophistication and excellent hospitality, a well-manicured, lush landscape enhances a guest experience.
The St. Regis Goa Resort, on Mobor beach, near Cavelossim, wraps the luxe life around a green blanket that skirts the Arabian Sea along the coast, and the River Sal on the East.
What lies in between is a picturesque oasis, spread across 49 acres of land, blanketed with 3,00,000 thriving trees, and interspersed with lagoons filled with water lilies.
The beauty of the breathtaking vistas lies in the finer detailing of the landscape's design.
We met Horticulture Manager, Mario Misquita, on a recent visit to the St. Regis Resort during a tour around the property to take a closer look.
In 1990, as the garden supervisor, he sowed the seeds of the flourishing greens under the previous management 33 years ago.
With experience, his prowess in the field helped him earn his way up the ladder and win awards like the Best Head of Department for April-September 2023.
Today, his team comprises 75 hosts who care for the land with utmost care.
The lush paradise not only creates an idyllic escape for guests, but welcomes migratory birds like egrets, whistling ducks, cormorants, kingfishers, owlets, brahaminy kites, pond herons, robins, mynas, bulbuls, woodpeckers, doves, sand plovers and more.
INSIDE THE GARDEN
We begin at the botanical garden, a green canopy of palm-fringed pathways between the Manor suites. As we enter the garden space, a 300-year-old banyan tree, one of the two on the property, still graces the entrance.
A gaggle of geese enjoy a morning swim in the pond. The orchidarium opposite the artificial body is home to 100 plus orchid varieties of varied hues.
Misquita developed an effective maintenance programme for orchids and anthuriums that increased flower production by 61 per cent.
His passion for nature is evident from the green experiences he shares during the walk. He tells of his childhood when he loved to observe the chicks hatching from the eggs at home.
Guests can take their pick of fresh veggies from the garden, and enjoy a dish, customised to their taste.
Mario Misquita, Horticulture Manager, St. Regis Resort, Mobor
“As I grew, my love for plants and animals grew, too. After homework, I took an interest in developing a small kitchen garden on our farm at Mollem, Goa,” Misquita says.
On the property, he knows every corner and fruit tree or plant as though they are his children. There are pepper pods wrapped around the palms and we could spot waste husk, from the coconuts, used for mulching.
Talking about the early years when he worked to transform the barren land into a vibrant paradise, he shares, “We made an effort to imbibe these beauties into the resort landscape through an ‘infinity perspective’ while guarding the privacy of the rooms."
"The traditional backwater channels in the low-lying land gave birth to conceptualising the lagoons around the rooms. We retained the century-old banyan trees, some were relocated, and maintained for their gigantic beauty and ancient storytelling,” he remembers.
He adds that the beach and the river touching the property were natural topographical blessings to the resort and duly incorporated into the landscape.
“I believe that all the topographical features of the earth are seen from this place – the sea, the ocean, the beach, the river, estuary, the mountains and its valleys, the plateau on the top, the lakes (lagoons), waterfalls, even the islands created by us,” Misquita says.
The lush paradise not only creates an idyllic escape for guests, but welcomes migratory birds like egrets, whistling ducks, cormorants, kingfishers, owlets, brahaminy kites, pond herons, robins, mynas, bulbuls, woodpeckers, doves, sand plovers and more.
Managing and maintaining the beauty of the landscape comes with its share of challenges.
Misquita says, “The resort’s location on the seafront has various challenges due to the changing weather conditions. However, every challenge that confronts us is welcomed as an opportunity."
"Although the resort is in a peninsular region of the sea and the river – the waters being saline, freshwater availability for the landscape was the greatest challenge," he says.
"That, too, has been overcome by undertaking rainwater harvesting, by re-using the wastewater from the resort after due treatment and by using the appropriate irrigation system in various areas,” he shares.
We walk to the herbal garden by the River Sal with flourishing curry leaves, kafir lime (used in Thai cuisine) and lemongrass. Cocoa pods hang from the plants; the bakery chefs use the powder in desserts.
You can find plants like tambdi bhaji, cluster beans and local radish. Guests can pick fresh veggies of their liking and enjoy a customised dish to their taste. The floral beauties stand out amidst the green foliage in myriad bright colours.
We take a buggy ride through the rest of the property and stop by Serenity Island. Fruit trees such as mancurad and alfonso mango trees, jamun, chickoos and cashews adorn the mounds.
Along the way, we visit the medicinal plant section, which educates guests on the many benefits of traditional herbs for treating various ailments.
Being in the good company of nature makes it a walk to remember.
