after 450 years of
colonization, Goan cooking has absorbed a strong Portuguese
influence. Palm vinegar, copious amounts of Coconut, Garlic,
Tangy Tamarind and fierce local chillies all play their part.
Goa is the home of the famous Vindaloo, originally an extra-hot
and sour pork curry, but now made with a variety of meat and
fish. Other Pork specialties include Chourico red Sausages,
Sarpotel, a hot curry made from pickled pig's liver and heart;
Leitao, suckling pig; and Balchao, pork in a rich brown sauce.
Delicious alternatives include vinegar chicken, spicy chicken or
Mutton Xacutti, made with a sauce of lemon juice, Peanuts,
Coconut, chillies and spices.
The choice of seafood, often coo Eating Out Places Of Goa:
Cafes & Shacks
Eating & Drinking
ked in fragrant masalas, is excellent - Clams, Mussels, Crab,
Lobster, Giant Prawns - while Fish, depending on the type, is
either cooked in wet curries, grilled or baked in Tandoor clay
ovens. Try Ape de Camarao, a spicy prawn pie with a rice and
Semolina crust. Sannam, like the south Indian iddli, is a steamed
cake of fermented rice flour, but here fermented with palm Toddy
(also spelt as Todi). Sweet tooths will adore Bebinca, a rich,
delicious solid Egg Custard with coconut.
When it comes to fruits Goa have the Pineapple, the Melon, the
Banana, the Pawpaw, the Custard Apple etc., but surpassing them
all is the MANGO. One can find a huge variety of them but the
sweetest, the most luscious and the most ravishing in taste, are
the "Alphonso", the "Fernandina" and the "Malcorada", and without
exaggeration, the best in the world.
Feni - Goa's "National" Drink
Gently swaying coconut palms and bright red or yellow cashew
apples can be found occupying Goa's half landmass under crops and
their sap or juice is the source of Goa's popular "national"