Local Food

Known locally as xitt-kodi, this vibrant curry features fresh fish, typically pomfret or mackerel, simmered in a spiced coconut gravy made with ingredients like tamarind, coriander, and a variety of spices that dance on your palate. The richness of the coconut milk finds a harmonious balance with the tanginess of tamarind, creating a dish that food lovers consider a must-try when visiting Goa.

This spicy, tangy curry, originating from Goa is made using marinated pork cooked with a blend of vinegar, garlic, and an array of aromatic spices. The dish reflects Goa's rich Portuguese heritage and has evolved over time to become a local favourite. Food bloggers frequently rave about it as a 'must-try' when visiting Goa, praising its bold flavours and tender meat that can bring even the bravest of palates to their knees. Legend has it that this dish was inspired by the Portuguese dish "carne de vinha d'alhos," adapted by Goans through the ages, creating an explosion of flavours with each bite.

This curry features chicken simmered to perfection in a rich blend of roasted coconut, poppy seeds, and a medley of spices including coriander, cumin, and cloves. Diners often describe the taste as a delightful mix of spice and creaminess, making it a must-try for anyone visiting Goa. The dish is rooted in Goan history, showcasing the region's fusion of Indian and Portuguese culinary influences. Food bloggers frequently rave about its complexity, often revering it as one of the signatures of Goan cuisine.

A piquant Goan dish that combines the vibrant flavours of prawns with a tangy sauce made from a blend of spices, vinegar, and tamarind. This dish reflects the region's Portuguese influence, boasting a rich, spicy-sour taste that dances on the palate. Common ingredients include prawns, onion, garlic, and a variety of spices like red chillies and turmeric. Food lovers often label Prawn Balchão as a must-try dish for anyone visiting Goa. It is said to have originated from the Portuguese dish “Bolhão Pato,” but over time, it has evolved into a staple in Goan cuisine.

This non-vegetarian dish is made from pork, marinated with a medley of spices, including red chillies, garlic, and vinegar. Chorizo, also called the Goan sausage, is typically stuffed into casings and then smoked, resulting in a robust flavour that is both savoury and slightly tangy. In Goa, you will find chorizo in different avatars, like cutlets and curries. Many food bloggers and reviewers rave about it, declaring it a must-try dish when visiting Goa. The origins of chorizo can be traced back to the Portuguese influence in Goa, blending traditional Goan spices with the beloved European sausage-making techniques.

These fluffy, fermented rice cakes bear a sweet touch and are often compared to idlis but serve their own unique charm. Made from a blend of rice and coconut, they capture traditional Goan flavours and have a slight sweetness that contrasts beautifully with spicy curries. Food bloggers and culinary enthusiasts often rave about Sanna, classifying it as a must-try for anyone visiting Goa.