About Goa:
 
 
The Goa identity is rooted, among other things, in deep enjoyment of food and drink. Goa cooking generally involves liberal amounts of spices, too, giving dishes a strange taste and distinctive aroma. The most commonly used include cumin, coriander, chilies, garlic and turmeric.
For the main content of the meal, seafood of all varieties is eaten, and pork and chicken are the most commonly used meats. The Portuguese influence in goa cooking cannot be ignored. Dishes such as racheiado, caldeirada and cabidela reflect the legacy of the state's colonial heritage.
 
Goa Specials:
 

 
SEA FOOD:
Goa is famous for its seafood, the 'classic' dish being fish curry and rice. With the variety and range on offer, however, combined with the skills of the local cooks, there is a mouthwatering choice. Kingfisher is probably the most common item, on the menu, but there are many others including pomfret, dormer, shark, tuna and mackerel. Among the excellent shellfish available are crabs, prawns, tiger prawns and lobster. Other seafood includes squid and mussels.

Among the most famous Goa’s dishes is ambot tik, a slightly sour curry dish which can be prepared with either fish or meat, but more usually fish. Caldeirada is a mildly flavored offering in which fish or prawns are cooked into a kind of stew with vegetables, and often flavored with wine.		 
 
SWEETS: 
The most famous Goa's sweetmeats is bebinca, a wonderful concoction made from layer upon layer of coconut pancakes. Cooking the perfect bebinca is an art form, for not only does the cook have to be timed just right to ensure that all layers are cooked equally, it'll put inches on you waistline if you develop a taste for it, but it's not to be missed. Dodol is another famous Goas sweet, traditionally eaten at Christmas time, and made with rice flour, coconut milk, jiggery and cashew nuts. It is usually cooled in a flat pan and served in slices, and is very sweet. Doce, made with chickpeas and coconut is another favorite.
 
There are two types of feni, both of which are made from local ingredients. Coconut or palm feni is made from the sap drawn from the severed shoots on a coconut tree. In Goa this is known as toddy, and the men who collect it are toddy taper's. Toddy tappers at work are common sight; crouched in the canopy of the palm tree, they collect the terra-cotta pot, which has filled with creamy white sap, then trim the shoots to facilitate further collection. Tie a new pot over the top, and descend to move into the next tree. Toddy can be collected year-round, and thus palm feni is in plentiful supply at all times.