Goa has imbibed the culture of Asia and Europe in many ways. Goa bordering on the north of Karnataka state in India, has deep moorings of multi ethnic culture. West coast Indian states use plenty of fish and sea food in their diet. They use milk extracted from coconut to flavor their recipes. As is common with most of the south Indian recipes, they tend to use a wide variety of spices grown in this part.

The most popular food amongst the Goans are Pork Vindaloo, Prawn Xacuti and Goan Fish curry. Vindaloo is typical of the food from the west coast of India - an amalgamation of the East and the West. The name Vindaloo probably is derived from carne de vinho e alhos - meat laced with vinegar and garlic. Pork Vindaloo is made of pork cubes spiced with the choicest spices grown in the western ghats, cooked slowly over medium heat. The slow cooking process enables the pork to assimilate the essence of the spices.

Goan cuisine is really palatable satisfying the gluttony of anyone, especially a gourmet or connoisseur. If you belong to the above category and you are making a trip to Goa, then you have made the right choice. The cuisine in Goa is a perfect blend of diverse food cultures - the Konkan, the Portuguese and the Bahamani Nawabi traditions. When you travel to Goa, you will find Goan food is simple but also very hot and spicy. The major attractions of the cuisine take in seafood, sea-fruits, fish, prawns, mussels, oysters, crabs, feni, gin and many more.

Goan restaurants also offer chourisso (pickled pig's liver cooked in vinegar with tamarind) & vindalho (spicy pork). Goans use coconut sauces. One can also find India's best of beers& local wines (port being the most palatable). Goa offers equally good options for vegetarians also with a wide range of regional vegetarian thalis from North-Indian, South-Indian, Jaini thali, marwari thali so on and so forth.