If the endless stretches of sandy beaches coupled with that awesome Goan vista is not exciting enough to hop on that flight to Goa, then the scrumptious food will certainly drag you to make that move again and again!
“Aiz nistem kitem randlem? (What fish did you cook today?)” is a rather common Konkani greeting and is proof of their love for fish.
Advertisement professional Clifford D’ Souza, who moved to Goa after living in Mumbai for 40 years, hears this plenty of times from his friendly neighbours. But it is blasphemy when they hear that D’ Souza is not fond of fish!
Fish reigns supreme and Kingfish is literally the maharaja of the cuisine, but pomfret, shark, tuna, mackerel and shellfish like crabs, prawns, lobster, squids and mussels are all a close second.
While the importance of seafood in Goan cuisine is paramount, vegetarian visitors need not despair as both the Goan Catholic as well as the Goan Saraswat cuisine boasts of a number of interesting vegetarian and lentil preparations.
From street food to fine dining and everything in between, there is a veritable treasure trove of food that makes Goa a delightful culinary experience.
Most Goans frequent the innumerable Goan cafes like Tato’s and Cafe Bhonsle for their morning breakfast of bhaji pav, puri bhaji and then stop over in the evening for a cup of tea with the masala batata vada, sev puri, dahi puri or even the Goan version of a Punjabi samosa.
The traditional fish curry rice (Xitt Kodi) is Goa’s staple meal and prepared in most Goan homes.
Goa is incomplete without trying out Tato’s fine dining section or the famous Ritz Classic where you can sample at least four kinds of seafood in four different preparations.
If you are in a mood for an a la carte menu, then the squid masala fry, tandoori baby chonak and crab masala fry are other favourites .
The real taste of Goan festivity was present at Fisherman’s Wharf in Panaji where chef Dominic explained how the tourists love Goan cuisine for its variety and distinctive taste.
The fresh catch is displayed and cooked exactly as you want it and the freshness is such that you can visualise the lapping ocean as you dig into it. The Portuguese style house, the live singing and the antique furniture with a retro flavour harks back to Goan culture in such a special way that visitors are enthralled by the Goan magic.
Pythia Baretto, who describes herself as a hands-on mom, entrepreneur and adventurer, has some amazing food recommendations.
Baretto confesses that she cannot choose just three dishes, but if she must then they will be Prawn Molho, Chicken Xacuti (the Goan Hindu preparation) and Prawn Vindalho. I cannot help but add Prawn Balchao and Chicken Cafreal to this list and for good measure, team it with the typical Goan red rice or the pao or poi.
While rice, seafood, coconut, vegetables, meat, pork and local spices are common ingredients in both cuisines, the curries made by the Goan Christians are different from those made by the Hindus in terms of spices and acidity with Catholic dishes inspired by the Portuguese who also introduced beef and pork.
With a swig of the locally brewed Feni, a plate of Fish and the soulful mood of Konkani songs Goa transforms into a delightful food haven!
(A post graduate from the Indian Institute of Mass Communication with an MBA in HR, Meenakshi Sharma conceptualises and executes literary events, communication and HR projects with the same passion that she exhibits when she writes about people, places, food and relationships!)
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