Must try food in Goa
Goa is best known for its sparkling string of yellow sand beaches that fringe the state from top to foot. But beyond the charm of the Arabian Sea coast, its trance parties and boutique beach shake, Goa is a jewel for the gastronomic traveler, composed of a mixture of the history and religions of Portuguese rule. Fishing boat with nets on Goan beach If you are planning to visit this beautiful Indian paradise, check our recommendations for the best regional food and drink during your stay…
1. Pork Vindalu
Derived from the Portuguese words for garlic (alho) and wine (vinho), combined in a pickle, this spicy goo curry originated from a Portuguese sailor's dish - yes, that's right - pork, garlic and wine. The Goan cook added palm vinegar to red wine and added chili peppers and spices.
2. Crab xec xec
Crab Xec Curry in a Bowl This thick roasted curry is made from coconut and strong spices such as cloves and tamarind. It is the ultimate dish for crustacean lovers, served with rice or bread.
3. Shrimp Balco
Served as an accompaniment to a rice dish, or spread on toast, it is a spice-marinated shrimp pickle that includes a spicy tomato and chili sauce, along with caramelized onions and coconut toddy vinegar is made.
Also known as idli in India, Saina is a spongy steamed rice cake. The plain version is often eaten with Goan Pork Seropotel Curry, and a sweet version called Godachi Sanna is made with jaggery - unrefined sugar made from cane or palm.
5. Goa Red Rice
A bowl of rice next to a bowl of red curry Also called Ukda rice, it is popular in gourmet circles in India. An unbleached thick rice with a reddish-brown color and nutty flavor, its firm texture makes it excellent for soaking coconut curry.
6. Chauris Paão
A delicious goan sausage bread, made with Portuguese chorioco, spicy pork sausage.
Of all the Portuguese inspired breads in Goa, poi (or poi) is perhaps the most famous. The first goa poa (bread) local toddy was used as a source of natural yeast, which gives it a basic character. Today, most bakers make it using commercial yeast, which yields the same fluffy interior - perfect for melting curries.
Two strips of 'Rawla' fish with side salad Known as Vizhan or Veevan, Kingfish is a delicacy in Goa. A popular preparation is the kingfish rova fry: the filaments are lightly coated in semolina and fried to create a crisp exterior and succulent interior. It is also used in surmai (kingfish) curry, which contains grated coconut.
A soul produced exclusively in Goa. Cashew feni made from the first extract of cashew is courtesy of the Portuguese, who first brought cashew into the Indian subcontinent. Coconut palm, distilled from toddy fermented with coconut palm, is more popular in South Goa.
A multi-layered coconut cake is truly unique to Goa. Although it requires some ingredients, it is tedious to make dishes. Legend has it that the dessert was invented by Bibiona, a nun at the Convent of Santa Monica in Old Goa.