Goan culinary delights that only locals know about
Evelyn Siqueira
PALATE PLEASERS
While the famed spicy Sorpotel and fiery recheado may be touristy favourites, there’s far more to relish on the Goan culinary scene.
Goa | food | Sorpotel | Photo: Rohan Fernandes
CALDINHA
Caldinha is a mild, yet flavourful, gravy containing fish, cauliflower, prawns or okra, and is devoid of the fiery flavour so typical of the majority of Goan curries.
You’ll be surprised to learn that Goa’s cuisine includes amazing vegetarian preparations, and that includes Chonyacho Ros, Foogath and potato kapa to name a few.
Goa | food | ros | veg | Photo: Venita Gomes
SANNA
If you want to take the flavours of Sorpotel – the popular pork dish – to the next level, be sure to eat it with light and fluffy local sanna, which have the lovely aroma and flavour of fresh toddy.
Goa | food | sanna | Photo: Venita Gomes
PULAO
Most Goan curries taste best paired with local rice dishes, such as Peas Pulao. Sausage Pulao is a spicy pulao that tastes awesome on its own, without the need for any accompaniments.
Goa | food | rice | pulao | Photo: Venita Gomes
GONS
If the taste of coconut appeals to you, you’ll love Gons – a sweet that’s prepared at Christmas time in Goa, and are simply strips of tender coconut dredged in sugar syrup.
Goa | Christmas sweets | gons
LIGHT BITES
Foodies shouldn’t miss the range of local snacks, from the savoury beef samosas, croquettes and prawn rissois to the sweet nankatai and bolinhas.