Literally meaning “sour and spicy”, this is a fiery fish curry (usually with shark or kingfish), cooked with kokum, vinegar, and Goan spice paste. Deeply flavorful, often served with rice. 1)
A spicy prawn pickle-curry hybrid, preserved in vinegar, sugar, and ground spices. Originally from Portuguese culinary methods — strong, tangy, and addictive. 2)
Soft, steamed fermented rice cakes — mildly sweet and fluffy. A perfect accompaniment to pork sorpotel or enjoyed with coconut milk. 3)
A rich and spicy pork offal stew, including liver and heart, slow-cooked in vinegar, spices, and sometimes even blood. Served with sannas, especially during festivals like Christmas. 4)
A sweet dish made by spreading rice paste on turmeric leaves, filling it with jaggery and coconut, and steaming it. Fragrant and uniquely Goan. 5)
A complex curry of poppy seeds, grated coconut, and dry spices — used with chicken, mutton, or even mushrooms. Rich and bold. 6)
A dry chutney-style side dish made from dried shrimp (or fish), coconut, onions, and chili. Crispy, umami-packed, and great with rice. 7)
Goa’s beloved layered egg-coconut dessert, baked one layer at a time — rich, custardy, and celebratory. Usually made during Christmas or Easter. 8)
A dry clam preparation, sautéed with coconut, onion, and spices. A true coastal treasure often found in Goan homes. 9)
Whole pomfret or mackerel stuffed with spicy vinegar-based masala, then pan-fried — spicy, tangy, and dramatic on the plate. 10)
Derived from Portuguese vinha d’alhos (wine and garlic), this dish evolved into a vinegar-spiked, garlicky, spicy pork curry — a Goan classic. 11)
A coconut-based curry made with Goan black-eyed peas, usually eaten with pav (bread rolls). Vegan-friendly, earthy, and creamy. 12)
Spicy, smoky Goan pork sausages (choris) tucked into local bread rolls. The ultimate street food — simple, greasy, and satisfying. 13)
A Goan Hindu favorite: red amaranth leaves stir-fried with coconut and garlic. Nourishing and earthy, often eaten with rice and dal. 14)
A vegetarian mixed-vegetable stew made for special occasions, using toor dal, coconut, jaggery, and Goan garam masala. It’s aromatic and sweet-salty-spicy all at once. 15)