A typical Goan menu looks like this

Think Goan food, and the first thing that comes to mind is probably Sorpotel or bebinca. However, local cuisine is so much more, and is made up of main courses, desserts and mid-morning eats. Here’s what meal time generally looks like for the average Goan.

SOUP

In Goa, non-vegetarian as well as vegetarian soups are relished, and generally consumed in the mornings. For example: Caldo Verde.

MAIN COURSE

Seafood, meat and vegetables are cooked in an assortment of mouth-watering ways such as curried and fried. For example: Sorpotel, Stuffed Mackerel, foogath.

ACCOMPANIMENTS

The major meals of the day – breakfast, lunch and dinner – include accompaniments. For example: Rice, sanna, pao and chapatis.

SWEETS

A variety of irresistible sweets are made in Goan kitchens. While some are prepared on special occasions and festivals, others can be enjoyed at any time of the year. For example: Bebinca, dodol and doce.

LOCAL DRINKS

If there’s food, there absolutely have to be beverages. And, Goa has its own flavourful indigenous drinks – both alcoholic as well as non-alcoholic. For example: Feni, urrak, toddy.

PEZ

In Goa, mid-morning meals can be as simple as a 1-ingredient rice gruel (called pez locally) or a more elaborate soup. Rice gruel is also the meal of choice during fasting or illness, and is often eaten with pickle or curry.

TEA TIME

Most traditional tea time snacks consist of coconut and jaggery, prepared in a galaxy of delicious ways. For example: Alle belle, filoz.

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