The insider’s guide to eating like a boss in Goa

Standard

THE HUNGRY REVIEW

With its bounty of fresh seafood and its myriad influences through the centuries, the current state of tourist Goa is akin to that of a burgeoning food paradise.

To the uninitiated, Vindaloo and Fish Curry are be all and end all of Goan cuisine.

Here, it is necessary for one to understand this, there are two indigenous forms of Goan cuisine and the types of meat/fish that are prominent in each:

[1]Goan Catholic

Christian

[2]Goan Saraswat

Hindu

shark

lobster

chicken

pork

beef

bombay duck

surmai (seer)

kokum

bamboo shoot

various dried fish

Pomfret, prawns, crabs, squid, mussels, mackerel are popular in both

Besides these two local cuisines, there are a few other cuisines and, let’s say, styles that have made Goa their home over the last three or four decades and have come to define the Goa experience in their own ways.

[3] Western (Continental)

[4] Fusion Gourmet

[5]…

View original post 2,019 more words

Write your thoughts here

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s