A rustic curry made with locally caught fish, tamarind, and coconut milk, served with jowar flatbreads — a staple among fishing communities. ¹⁾

A simple yet flavorful tribal dish of local leafy greens, cooked with mustard seeds, garlic, and ground peanuts — earthy and deeply nourishing. ²⁾

Introduced by the Portuguese, this is spicy chorizo sausage sautéed with onions and stuffed into soft local pao (bread) — a fiery street food favorite. ³⁾

A humble but curious dish where moong dal is soured with kokum or curd, spiced lightly, and often served with rice or roti. ⁴⁾

Sweet, sour, and spicy — this dish uses prawns cooked in a tomato and jaggery-based sauce, flavored with vinegar and spices, reminiscent of Parsi cuisine. ⁵⁾

A traditional Diu delicacy where fish is marinated in sugarcane vinegar, turmeric, and garlic, then shallow-fried until crisp and golden. ⁶⁾

A comfort food combination of spiced gram flour fritters soaked in tangy kadhi (yogurt-based curry) — both light and hearty. ⁷⁾

A curious winter dish — mixed root vegetables, beans, and leaves slow-baked in an underground pit with green masala, wrapped in leaves for a smoky flavor. ⁸⁾

A sweet made with millet, coconut milk, jaggery, and cardamom, often prepared during local tribal festivals and fasting days. ⁹⁾

Thin-sliced onions cooked with mustard seeds, curry leaves, and chili, creating a pungent side dish that’s paired with rice or millets. ¹⁰⁾

Pearl millet flatbreads, coarse and smoky, are served with a dollop of fresh white butter or ghee — a rustic favorite in both Daman and tribal areas of Dadra. ¹¹⁾

A flavorful curry made with boiled chickpeas, potatoes, and black masala, typically eaten with pav or rice. ¹²⁾

A seasonal street delicacy made with roasted green sorghum kernels, sev, lime juice, onions, and masala — crunchy, warm, and tangy. ¹³⁾

A soft, slightly sweet bread influenced by Portuguese baking, sometimes stuffed with coconut-jaggery filling, and served with tea. ¹⁴⁾

A dense sweet made from fresh grated coconut, condensed milk, cardamom, and ghee, with occasional additions like rose water or cashews. ¹⁵⁾