The Goan Way

Goa’s got everything as any other hot and exotic tourist destination does: The Sun, the sand, the sea and most importantly, great food. Authentic Goan cuisine is one of the main reason tourists, both domestic and international flock to this glorious state of India, and one can’t argue with that; it’s spunky and highly addictive!

While tourists visiting Goa tend to think that food and drinks in this state mainly consist of the famous fish curry rice and Feni, however that’s not all that Goa has to offer. Like the beautiful land the cuisine has a plethora of flavours, culinary and gastronomic delicacies.

From prawns to sausages, chicken to beef, and numerous vegetarian dishes in between, Goan cuisine is able to satisfy even the most finicky gourmet appetites. Seafood such as prawns, lobsters, crabs, pomfrets, clams, ladyfish, mussels, and oysters are used to make a variety of curries, fries, soups and pickles. Besides fresh seafood, dried and salted fish dishes are also highly prized by Goans; in fact, Goan dishes are considered incomplete without any fish.

Cuisine in Goa is an exotic fusion of Indian and Portuguese cooking styles. Vinegar (made from the toddy of local coconut trees) is usually used to give that zingy taste to the meat dishes.

Popular Goan dishes include:


  • Ambot tik – A spicy and sour curry prepared with fish
  • Kismur – A type of side dish normally consisting of dried fish (mostly mackerel or shrimp), onions, and coconut
  • Dangar – Goan fish cutlets
  • Varan- A lentil preparation often made with coconut milk tempered with mustard, hing, curry leaves, and chilies, served as an accompaniment to rice for the Naivedya, prepared during all Hindu festivals, and an integral part of wedding feasts.
  • Balichão– A curry made with prawns/shrimp


  • Chouriço– A spicy pork sausage
  • Croquettes– Breaded and fried shredded beef rolls, a common snack among Goan Christians and the Portuguese
  • Cafreal – A masalamarinate mostly used for chicken or fish made from coriander leaves, green chilies, and other spices.
  • Feijoada– A stew brought by the Portuguese. It is made with meat (beef or pork), beans, and cabbage
  • Roast beef and beef tongue – Popular entrée at Goan celebrations
  • Sorpotel– A very spicy pork dish eaten with sannas or pão (Goan bread)
  • Xacuti– Type of curry made with roasted grated coconut and pieces of chicken or lamb
  • Samarein chi kodi – Goan curry made with fresh and dried prawns
  • Patoleoor patoli – A dish of turmeric leaves stuffed with rice, dal, jaggery, and coconut
  • Sanna– A dry rice cake; a variant of idli
  • Solantule kodi – A spicy coconut and kokum curry
  • Vindaloo– A spicy curry made with pork, chicken, or lamb. The name is derived from the Portuguese term for a garlic and wine (vinho e alho or vinha d’alhos) marinade; this dish has recently grown in popularity in the West, particularly the United Kingdom, the United States, Australia, and New Zealand.
  • Bebnica – A pudding traditionally eaten at Christmas
  • Ros omelette– An omelette drowned in spicy chicken or chickpea gravy and served with pão



Some of the famous goan dishes use less heat, tamarind and kokum for souring, and jaggery for sweetening. It also uses Asafoetida (Hing), fenugreek, curry leaves, mustard, and urad dal, with onion and garlic being lesser used, and coconut oil being commonly used as the medium of cooking.

Mouthwatering, isn’t it? Now that we’ve got you craving for Goa’s delicacies let us tell you where to indulge your palate in Vagator, Goa! Stay tuned for more.


Happy Reading,

GiGi Martin

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