David AguiarDining in Goa is a culinary delight that is positively influenced by religion, culture and the deep Indo-Portuguese culinary influence on this coastal paradise. When you visit this vibrant region, you get to taste some of the best Goan food. However, don’t think Goan cuisine is all about fish thalis, if you dig a little deeper, you’ll find a treasure trove of dishes waiting to be discovered. Goa caters to vegetarian and non vegetarian palates from different types of Hoomans (curries) to Usal, Balchao and Sorpotel.
Best Goan Dishes to Try
Khatkhate
Khatkhate is a hearty vegetable stew featuring a variety of seasonal vegetables. Predominantly prepared in Hindu households, this dish is often reserved for special occasions. Its preparation relies heavily on the season, as most of the ingredients are locally sourced. Typically made at the end of the monsoon season, when kitchens overflow with fresh produce, this authentic Goan curry can sometimes include as many as twenty different vegetables. In summer, tender jackfruit—available only in May—becomes the star of the dish.
Staples such as tubers, radish, and gourds are commonly used, alongside bamboo shoots, sweet potatoes, and more. In modern variations, vegetables like french beans, carrots, and corn are often included. Interestingly, like many traditional Indian dishes, khatkhate is prepared without onions or oil. The vegetables are cooked in their own juices with lentils, spices, and coconut, creating a wholesome and aromatic dish.
Goan Choris/Chorizo/Chouriços de Goa
Goan pork sausages, locally known as Choris/Chorizo/Chouriços de Goa, have a rich history tracing back to the colonial era when the Portuguese ruled Goa. The Portuguese also introduced the art of sausage making, only to be adapted to local flavour and ingredients, and to become the unique Goan choris. These sausages are traditionally made with pork, garlic, ginger, vinegar and a mix of spices such as red chillies, cinnamon, cloves, but are smoked and dried for a unique aromatic flavour.
There are three main types of choris found in Goa – dry, wet, and skin. Dry sausages are aged in the sun for extended periods, sometimes up to three months or more. Wet sausages, on the other hand, are aged for less than a month, while the rare skin sausages consist mainly of minced pork skin and fat. The length and texture of the sausages also vary, with wet varieties often being longer than the dry ones.
Samarachi Kodi
Back in the day, Samarachi Kodi was a name that only the North Goan villages knew about. People living in cities were mostly unaware of this spicy strong dish. The rainy season is perfect for making this prawn-based dry curry. In the olden days, when the rains kept Goans inside their homes, they would make do with dry fish and prawns to last them until the rains had passed. The main components include tamarind, tomatoes, coconut, dry prawns, and spicy masala. The addition of coconut milk gives this meal its distinctive flavour and texture.
What sets this dish apart is the use of twenty-one meticulously dry-roasted spices, each measured to perfection. Dried mango seeds further enhance the curry’s tangy profile. Samarachi kodi is a testament to Goan ingenuity and their ability to preserve and transform simple ingredients into culinary masterpieces.
Ambadyachem Karam
During the Diwali festivities, the much-loved Goan dish ambadyachem karam, also known as hog plum chutney, is served to many. For decades it has been a mainstay in Goan kitchens. Coconut, jaggery, hog plums, and spices come together in this recipe to create a harmonic blend of spicy, sweet, and sour flavours.
The rich and sour chutney goes wonderfully with many classic Goan dishes. In addition to its deliciousness, it has cultural importance as a representation of the joy and tradition that are shared during festive events in Goan households.
Shark Ambot Tik
Shark Ambot Tik is the favourite of those who like it tangy and spicy. The name Ambot Tik comes from the Konkani words Ambot (sour) and Tik (spicy). A wonderful representation of Indian and Portuguese culinary fusion, this tangy and fiery dish is. Spices from far away lands would be brought by the Portuguese to Goa, and both local seafood and native ingredients were instrumental to the making of this legendary dish.
The firm texture of shark meat makes it an ideal choice for this dish, allowing it to absorb the rich, flavourful curry. The dish is a must-try for those seeking an authentic taste of Goan coastal cuisine.
Sannas
Sannas are light and airy sponges made from rice and flavoured with a delicious coconut flavour. This is a delightful dish, which is believed to be from the Konkan region of India (Maharashtra, Mangalore and Goa) and is often served on special occasions. Nearly all Goan dishes are complemented by Sannas, and they are often eaten with hot and spicy authentic Goan curries like Sorpotel and Vindaloo.
Chicken Cafreal
Chicken Cafreal a result of Portuguese influence on our cooking style is a flavourful and aromatic delicacy, very similar to the one available in Mozambique (former Portuguese colony). Over time it became a staple in Goan cuisine. The meat is pan-fried to perfection, tender and juicy and with a smoky char to it. Chicken Cafreal is served with Goan pao (bread) mostly and is a must-have for anyone visiting Goa.
And there you have it—seven must-try Goan dishes! The next time you visit Goa, do not just stick to the familiar fish thalis. Be adventurous and explore these exciting, tangy, and flavourful dishes to truly understand why Goans take their culinary heritage so seriously.
Disclaimer:
The spellings/pronunciations/ingredients of the dishes mentioned in this article may vary depending on local dialects and regional influences. While every effort has been made to maintain accuracy, slight variations are natural and reflect the rich linguistic and cultural diversity of Goa.
