5 Goan Delicacies to Try on Your next Trip to Goa!

Vindaloo is vintage, Bebinca is boring and Cafreal is cliché! There is more on Goa’s platter than just hot and spicy kokum-and-coconut spattered curries and gooey desserts.

Having familiarized yourself with the aforementioned preparations and their archetypal accompaniments on your last jaunt to the Konkan coast, you may wish to explore some more Goan delicacies, for there lies plenty to be savoured in this epicurean paradise.

So here is my handpicked list of Goa’s lesser known gastronomic delights:

Prawn Rissoles

A prawn preparation passed on from the Portuguese patrons of seafood snacks to Goa, this bite-sized melt-in-your-mouth starter is made by deep frying pastry dough filled with chopped prawns in white sauce. Served with a variety of dips, this appetizer is best washed down with a chilled pint of beer.

Patoleo

A steamed dessert preparation, Patoleo is a speciality which is made during St. John’s Feast, Patoleo is made using rice dough, which is filled with a coconut and jaggery mixture, covered with turmeric leaves and steamed. Weight-watchers with a sweet tooth may want to give this a try.

Kalputi

A unique curried fish preparation, Kalputi is made using flesh obtained from the head and tail of fish. The fish is cooked in a spicy curry flavoured with kokum and coconut. Local variations include mackerel, king fish and pomfret Kalputi. It is best eaten with hot steamed rice.

Crab Xec Xec

Another famous seafood delicacy from the Konkan kitchen, Crab Xec Xec refers to crabs cooked in spicy gravy flavoured with tamarind, red chillies and coconut. It is best consumed with steamed/boiled rice and fried fish/shrimps.

Godshe

Godshe is a simple Goan dessert made by cooking together soaked rice, dal (lentils), coconut milk and jaggery, all of which are easily obtainable ingredients. A household preparation, Godshe is a recipe which you can carry to your own kitchen back home.

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