Trip Start Oct 31, 2009
52Trip End Feb 25, 2010
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Where I stayed
As there's a strong Portugese influence still - and many Goan's are Catholic both beef and pork are key ingredients - unheard of in the rest of India. Dishes sampled include: Xacuti a curry sauce with lots of coconut; chilli fry (as the name suggests!); Goan sausages - similar to chorizo - yes Indian food includes pork sausage; pork vindalho, hot, spicy with a little sour kick from vinegar (yes a pork curry); fish, cuury rice - again as the name suggests.
Pick of the restaurants is 'Mum's Kitchen' which specialises in keeping traditional Goan cooking (recipies from mum's) alive. The only restaurant we've visited twice in our time here. The two best dishes were Goan Beef - a beef and potato curry, and chicken cafreal (chicken with lots of coriander). Naturally Mum's Kitchen did both brilliantly.
Away from the food - we stayed in Panaji the capital of Goa a quiet pleasant town, time spent on slow walks around the old colonial quarter. Goa seems quieter than the rest of India - people even seem to drive more sanely (we even saw people taking driving lessons).
An afternoon was spent at Morjim beach - beautiful beach, fairly quiet just a few low key beach shacks serving Kingfisher beer and the fish, curry, rice mentioned earlier.
On our final day we visited Old Goa, once a large Portugese city - now a cluster of large beautiful but faded European style churches along the river with no town attached - interesting place to spend a couple of hours though. then back to Panjim for the second meal in Mum's Kitchen before the sleeper bus to Hampi.