what to eat in goa

Papadam, pronounced as poppadum is a thin, crisp discshaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes.

Rice pudding is a dish made from rice mixed with water or milk and sometimes other ingredients such as cinnamon and raisins. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple.

Balchao is a spicy seafood or meat dish in East Indian cuisine. Balch

A samosais a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils and sometimes ground lamb, ground beef or ground chicken. They may or may not also contain pine nuts. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint sauce or chutney.With its origins in Uttar Pradesh, they are a popular entree appetizer or snack in South Asia, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa.

A croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes and/or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables and mixed with b

Feijoada Brazilian Portuguese is a stew of beans with beef and pork, which is a typical Portuguese dish. Feijoada is also typically cooked in former Portuguese colonies such as Brazil, Macau, Angola, Mozambique and Goa. However, the recipe can differ slightly from one country to another.

Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal Konkan region of India, primarily Goa, Mangalore and East Indians of Mumbai, The former Estado da

Xacuti is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies. It is usually prepared with chicken or lamb. It is also known as chacuti in Portuguese.s

Patoleo (also called Patoli) or turmeric leaf cakes is a dish mostly prepared in the western coast of India. It is made of grated coconut, rice and jaggery, and cooked by wrapping and steaming in turmeric leaves. Konkan Maratha community and Chitrapur Saraswat Brahmin prepare patolyos on the second Sunday of Shravan, on Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi. Salt free patolyos, are offered to Goddess Parvati, who the legends say had a strong craving for these sweets during pregnancy. August 15 (Independence in India) happens to coincide with, The Assumption of the Virgin Mary into Heaven or the Holy Day of Obligation as it is referred. A major feast is celebrated by Roman Catholics, and Patoleo is the star dish on that day. It was originally called Patoleo, by the Hindu people, however Goans pronounce it as Patoi, The East Indians call it Pan Mori or East Indian leaf cakes. The Mangalorean Catholics say patoley in their accent. It is also prepared on the day of Sao Joao (St. John) feast and Konsachem fest (harvest festival). Patolyos are sent with vojem (trousseau) to the groom

Sannas, are a spongy steamed savoury rice cakes, popularly made in Goa and Mangalore in Karnataka, India. It is popular among the Goans, both Hindus and Catholics. Sannas are still extremely popular among the Konkani diaspora of Karnataka and of a small community settled in Kerala. It is also popular among the East Indians and the Kupari Catholic community based in and around Mumbai.