Street Food

This delicious street food originated from the Parsi community, reflecting a unique blend of local and cultural influences. The dish consists of a spiced omelette served on a fluffy Goan bread called "pav" along with a rich and tangy curry sauce, known as "ros." Its appeal extends to tourists and locals alike, making it a must-try when exploring the region. Numerous food blogs and travel publications have featured Ros omelette, often dubbing it one of the quintessential Goan street foods.

A quintessential street snack that captures the multicultural essence of Goa’s culinary scene. At its heart is spicy, succulent chouriço (Goan pork sausage), typically marinated in a blend of local spices and sometimes sautéed with onions or chili. This filling is then tucked into a freshly baked Poi—a traditional Goan bread that’s denser and chewier than a typical pav. The result is a satisfying combination of tangy, savory flavors, perfect for breakfast on the run or a midday pick-me-up. Despite its simple ingredients, Choris-Pão is a testament to Goa’s Portuguese-influenced food culture and remains a beloved favorite among locals and visitors alike.

A street food gem that marries the crunch of a deep-fried meat cutlet with the fluffiness of a fresh pav (bread). It is the Goan answer to fast food, with roots tracing back to the time when Goans adapted Portuguese-inspired cutlets to their own taste. The cutlets are typically made with beef or chicken (and sometimes fish), marinated in spices, and coated with breadcrumbs before being fried to golden perfection. This sandwich is simple yet deeply satisfying, and its popularity among locals and tourists has made it a staple at food stalls across Goa.

Combining Portuguese culinary traditions with the abundance of fresh seafood from Goa’s coast, Prawn rissois embody the spirit of Goa’s culinary fusion. They are are crescent shaped pastries filled with a creamy prawn mixture, coated in breadcrumbs, and fried to crispy perfection. Inspired by Portuguese cuisine, these little pockets are a favourite among Goans and tourists alike. The filling is made with prawns cooked in a white sauce, which adds a rich and creamy contrast to the crisp coating. It is often enjoyed as an appetiser or a quick snack.

Goan samosas are the coastal cousin of the traditional Indian samosa, with a thinner crust and packed with minced meat, usually beef or mutton, spiced with Goan masalas. They are smaller than their North Indian counterparts and boast a flaky, golden exterior. They are enjoyed by locals and tourists alike at traditional Goan bakeries and places that have Portuguese-Goan dishes on their menu. Goan samosas are small but mighty in flavour, often served piping hot.

Traditionally made from fermented wheat flour, this Poi bread often serves as the perfect companion to spicy Goan curries, delicious fish, and even the famed pork vindaloo. Food bloggers rave about its pillowy texture and ability to soak up rich gravies, making it a must-try dish for anyone visiting Goa. Legend has it that the art of making poi came to Goa with the Portuguese settlers, and it remains a cherished staple in Goan cuisine today.

The last few years have witnessed the silent entry of the quintessential Mumbai street food, vada pav, into the vibrant Goan street food scene. Known as Mumbai’s answer to the burger, this humble yet flavorful snack has captured the hearts of locals and tourists alike in Goa. Vendors across the state sometimes serve vada pav with a Goan twist, pairing the spicy potato filling and chutneys with the region’s signature flavors, like adding tangy kokum or spicy recheado masala.