Goa has several excellent restaurants which represent the culinary diversity of the state. Among the best is Panaji's Mum's Kitchen, which offers a mix of familiar dishes like xacuti (a curry with coconut, spices and poppy seeds), balchao (a fiery tomato-chilli curry) and cafreal (fried chicken marinated with spices). Its menu comprises of traditional recipes, which have been sourced from Hindu, Christian and Portuguese families from all over Goa.The Goan identity is rooted, among other things, in deep enjoyment of food and drink. Thus when a Goan writer becomes nostalgic, he or she usually ends up reminiscing about the taste of their grandmother's sorpotel, the texture of a perfect bebinca, or the aroma of a large glass of feni.
The basic components of Goan cooking are, not surprisingly, local products. The claim that every part of the coconut is used for something is not an idle one. Coconut oil, milk and grated coconut flesh flavor many dishes, while toddy, the sap from the coconut palm, is also used to make vinegar and to act as a yeast substitute. Another important product of the palm is jaggery, a dark colored sweetener that is widely used in preparing Goan sweetmeats.
Goa is famous for its seafood, the 'classic' dish being fish curry and rice. With the variety and range on offer, however, combined with the skills of the local cooks, there is a mouthwatering choice. Kingfisher is probably the most common item, on the menu, but there are many others including pomfret, doumer, shark, tuna and mackerel. Among the excellent shellfish available are crabs, prawns, tiger prawns and lobster. Other seafood includes squid and mussels.Among the most famous Goan dishes is ambot tik, a slightly sour curry dish which can be prepared with either fish or meat, but more usually fish.
Sorpotel is one of Goa's most famous meat dishes, and is prepared from pork, liver, heart and kidney, all of which are diced and cooked in a thick and very spicy sauce favored with feni. Sorpotel, like balchao, keeps for several days, and is actually considered to taste better if left for three to four days before being reheated. Xacuti is a traditional way of preparing meat, usually chicken, by cooking it in coconut milk, and adding grated coconut and a variety of spices. The result is mild curry, but with a distinctive and delicious flavor.Chouricos are spicy pork sausages, which owe more than a passing debt to Portuguese culinary traditions. Goan sausages are prepared used well salted and spiced cubes of pork. Once they have been made, the strings of sausages are dried in the sun and then hung above the fire where they are gradually smoked.
Bakers regularly do the rounds of each village in Goa, pushing bicycles laden with fresh bread and either rings a bell or hooting a horn on the handlebars to let the villagers know they've arrived. There are several types of local bread. Uned as small round crusty rolls, which are usually served fresh from the bakery, and an ideal alternative to rice when eating, say, a sorpotel. Particularly famous and unique in goa are sanna, which are steamed rolls made with rice flour, ground coconut and coconut toddy, which are ideal to eat with any of the spicy Goan dishes.
The most famous Goa's sweetmeats is bebinca, a wonderful concoction made from layer upon layer of coconut pancakes. Cooking the perfect bebinca is an art form, for not only does the cook have to be timed just right to ensure that all layers are cooked equally, it'll put inches on you waistline if you develop a taste for it, but it's not to be missed.Dodol is another famous Goan sweet, traditionally eaten at Christmas time, and made with rice flour, coconut milk, jaggery and cashew nuts. It is usually cooled in a flat pan and served in slices, and is very sweet. Doce, made with chickpeas and coconut is another favorite.
Needless to say, delicious and mouthwatering Goan Food attracts the food enthusiasts and those who are crazy for sea food. Enjoying foods in Goa with your favorite drink and at beach resort is incomparable that persuade tourists again and again to explore Goa tours. Accordingly, Goan cuisine is mainlyprejudiced by Christianity and Hinduism and this is the main reason it is called as the blend of East and West. Moreover, cooking approaches have been intermingled together and endorsed to seethe, cooking and developing an accurate selection of delicacies.
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