Goan Food Restarant

Goa really does have something for everyone. And no better example of that than the smorgasbord of food you can find there. I have been going to Goa for over a decade with the devotion of an addict, every year since the first. Enough has been said about the magic of Goa, and I am assuming if you are reading this list you have already gotten a whiff of it.
Eat out in the best restaurants that this ancient city has to offer. From laid-back cafes to seaside shacks and cosy restaurants, North Goa truly has a vibrant dining scene. The food is a mix of Portugese flavours and Indian spices with coconut milk and vinegar as traditional ingredients and a glass of port wine to accompany. Here's my list to better lead you to all the fabulous places to eat, drink and feel the magic.

Goan Food History

 Goan cuisine has various influences that are felt in both the Christian and Hindu households. The Portuguese brought potatoes, tomatoes, pineapples, guavas and cashews from Brazil to Goa. Of these tomatoes and potatoes were not accepted by the Hindus until the late 20th century. The most important part of Goan spices the chili, was introduced to Goan cuisine by the Portuguese which became immensely popular. The above mentioned ingredients were not used in Goan cuisine before the Portuguese.Seafood, coconut milk, rice, and local spices are main ingredients of Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of Kokum ( A sour plum which has a deep rich red color) is another distinct feature along with Goan chilies are also a must for most dishes, as is tamarind. Goans make their own version of vinegar from toddy. Rice, fish, and coconut are the basic components of the typical Goan food platter. Food made from these three items can be expected in nearly every Goan meal. Then there are innumerable Preserve, Pickles and chutney that are typical of the state.

Goan Nevri

 Nevri is a popular sweet dish from Goa, prepared specially during Ganesh Chaturthi and Diwali. It's also popularly know as karanji. These are sweet dumplings made of maida or flour and stuffed with coconut, sugar, poppy seeds, cardamom and almonds.

Chicken Xacuti

      


  The origin of this wonderful dish is Goa.  Goa is located in the western region of India and though it is India’s smallest state, it’s also one of its richest.  Rich not only in terms of economic wealth, but rich in its tropical biodiversity.  In fact, it’s classified as one of the biodiversity hot spots in the world.  Goa also produces an abundance of fruits, nuts, pulses, rice, sugarcane and bamboo

Goan fish curry

 A popular version of fish curry in Goa is the Ambot-Tik which literally translates to Sour-Spicy. The sour comes from the use of the petals of the tart ‘Kokum solam’. Known to be a cooling agent and honoured for its medicinal value, the red-coloured fruit of ‘Kokum’ is the real king of Goan cuisine.Grounded coconut is mixed with red chillies, peppercorns, cumin seeds, coriander seeds, turmeric powder, garlic and ginger to make a fine paste. Sliced onions, tamarind juice and green chillies are added along with a cup of water and salt. The mixture is cooked and dried mango and kokum are added in process. Later, fish is added and is cooked till ready. The dish is a hot favourite of all seafood lovers.