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.

Sea Food
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.

Fruits
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" drink, Feni.