what to eat in goa

Vindaloo also known as Indad or Indal is an Indian curry which was originated in the west coast region of India. Most popular in Goa. The Mumbai region also includes a minor variation of the dish which is made by the East Indians and called Indal. The Mangalore region also includes a minor variation of the dish which is made by the Mangalorean Catholics and called Indad. However, it is known globally in its AngloIndian form as a staple of curry house menus, often regarded as a fiery spicy dish, though it is not necessarily the hottest dish available.

Bebinca, also known as bibik or bebinka, is a type of pudding and a traditional Goan, East Indians an Mangalore dessert. Traditional Bebinca has 16 layers, but you can make as many as you like. The ingredients include plain flour, sugar, ghee (clarified butter), egg yolk, coconut milk and almond slivers to garnish. It is also a common dessert in Goan restaurants, and a few outlets in Mumbai and Manglore. Bebinca is served warm with cold ice cream. It is also easily available to carry and preserve for a long time or eaten fresh.

Laddu or Laddoo is a ballshaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions.

Puran Poli is a traditional type of sweet flatbread made in India in the states of Maharashtra, Andhra Pradesh, Karnataka, Gujarat Tamil Nadu and Goa.

Halva refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish world.

Dodol is a sweet toffeelike confection, popular in Indonesia, Malaysia, the Philippines (especially in the Ilocos Region in Luzon and the provinces Lanao del Norte and Lanao del Sur in Mindanao), Singapore, Sri Lanka and Burma, where it is called mont kalama. It is made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet.