This is going to be a long post on the food that I have had the chance to experience in Goa. Let me just say that I have finally found the perfect place where all forms of cuisine come together in a beautiful symphony. And, no I am not high right now. Lets look at the checklist shall we? Dreamy, sunscape - check. Beach and water - check. Beautiful churches and architecture - check. Awesome, delicious food - check. You can also check the tripadvisor site for some great options for your travel itinerary
It is cliched - I know but moonlit walk down the beach with water lapping your feet - is one of the most beautiful feeling you could experience. The hair was a mess at the end of it but appetite was rolling. And we stopped for a snack at one of the beach shacks. Yes, it was all candlelights, waves and hot, crispy potato skins.
Day 2: Took a bus down to Old Goa through quaint cottages and ferries moving busily on water. It stopped right in front of Basilica of Bom Jesus. My sister and I visited all the churches in the area from Se Cathedral to St. Augustine Ruins. And the walk had to end with authentic Goan Cuisine. So we went down NH-17 all the way to Martin's Corner at Colva.
This place is an institution and no trip to Goa is complete without it. You sit on comfortable armchairs while live music is being played. There are stands with the catches of the day on display. Lobster, squid, prawns, fish all on ice for your perusal. We went for squid for appetizer which was not that great. It was tough and the butter drowned any flavor that it could have. But, the highlight of the dinner was definitely the Pork vindaloo with steamed rice and the Chicken Cafreal. If you do not like pork, you can go for the chicken or the prawns. Either one of them are a good choice. The Vindaloo is almost ketchupy in taste with spice notes dancing on the tongue. And the Cafreal - words fail short in describing the taste of this dish. So definitely give it a go.
Day 3: This was the day of North Goa where we went from Fort Aguarda to Ashwen Beach all on a Honda Pleasure. And after the steep climb to Chapora Fort and back with its breathtaking view it was time to put on a dress for a Greek night at Thalassa, Vagator Beach.
And it was totally worth it. We began with a shot of Ouzo, a Greek aniseed flavored drink. There is a procedure to this - you drink it bottoms up and then slap the table while saying Opa. The author scared a couple of diners but she felt really good. We ordered the Mushroom Saganaki - the combination of feta, tomato, garlic which was to die for. The main course was Veg Souvlaki and Chicken Gyros. The quantities are so huge that you really dont need dessert afterwards. The chicken flavored with lemon and oregano and served with pita chips, tzatziki[yoghurt and garlic dip with cucumbers] and fries. Oh the author struggled with her plate but she could not stop stuffing herself. The sea below and the full moon flitting between the coconut trees was the perfect accompaniment.
Day 4: This was all down to South Goa. With its gorgeous houses and white sand beaches - we did not want to come back. Unfortunately the author was vegetarian for the day so dinner ended up being mushroon Xacuti and Garlic Cheese Naan. So vegetarians dont worry - While Goa may be inclined heavily towards the meat loving there are some great options for you guys. Like Mickeys at Colva where you can have Korean Pot Rice and KungPao Paneer to accompany it. Or Claudi's Corner at Bogmalo Beach where the author had delicious Xacuti with Garlic Cheese Naan. The latter was a delicious discovery. The chesse is layered inside the naan and sprinkled on top for an all cheese effect. Having it with the spicy, coconuty Mushroom curry was a match made in heaven.
So finally - the verdict. Go forth and treat your tastebuds to one of the most delicious places in all of India. And you will be happy at the end of it whichever way you lean.
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| The View from Fort Aguarda, Goa |
It is cliched - I know but moonlit walk down the beach with water lapping your feet - is one of the most beautiful feeling you could experience. The hair was a mess at the end of it but appetite was rolling. And we stopped for a snack at one of the beach shacks. Yes, it was all candlelights, waves and hot, crispy potato skins.
Day 2: Took a bus down to Old Goa through quaint cottages and ferries moving busily on water. It stopped right in front of Basilica of Bom Jesus. My sister and I visited all the churches in the area from Se Cathedral to St. Augustine Ruins. And the walk had to end with authentic Goan Cuisine. So we went down NH-17 all the way to Martin's Corner at Colva.
This place is an institution and no trip to Goa is complete without it. You sit on comfortable armchairs while live music is being played. There are stands with the catches of the day on display. Lobster, squid, prawns, fish all on ice for your perusal. We went for squid for appetizer which was not that great. It was tough and the butter drowned any flavor that it could have. But, the highlight of the dinner was definitely the Pork vindaloo with steamed rice and the Chicken Cafreal. If you do not like pork, you can go for the chicken or the prawns. Either one of them are a good choice. The Vindaloo is almost ketchupy in taste with spice notes dancing on the tongue. And the Cafreal - words fail short in describing the taste of this dish. So definitely give it a go.
Day 3: This was the day of North Goa where we went from Fort Aguarda to Ashwen Beach all on a Honda Pleasure. And after the steep climb to Chapora Fort and back with its breathtaking view it was time to put on a dress for a Greek night at Thalassa, Vagator Beach.
And it was totally worth it. We began with a shot of Ouzo, a Greek aniseed flavored drink. There is a procedure to this - you drink it bottoms up and then slap the table while saying Opa. The author scared a couple of diners but she felt really good. We ordered the Mushroom Saganaki - the combination of feta, tomato, garlic which was to die for. The main course was Veg Souvlaki and Chicken Gyros. The quantities are so huge that you really dont need dessert afterwards. The chicken flavored with lemon and oregano and served with pita chips, tzatziki[yoghurt and garlic dip with cucumbers] and fries. Oh the author struggled with her plate but she could not stop stuffing herself. The sea below and the full moon flitting between the coconut trees was the perfect accompaniment.
Day 4: This was all down to South Goa. With its gorgeous houses and white sand beaches - we did not want to come back. Unfortunately the author was vegetarian for the day so dinner ended up being mushroon Xacuti and Garlic Cheese Naan. So vegetarians dont worry - While Goa may be inclined heavily towards the meat loving there are some great options for you guys. Like Mickeys at Colva where you can have Korean Pot Rice and KungPao Paneer to accompany it. Or Claudi's Corner at Bogmalo Beach where the author had delicious Xacuti with Garlic Cheese Naan. The latter was a delicious discovery. The chesse is layered inside the naan and sprinkled on top for an all cheese effect. Having it with the spicy, coconuty Mushroom curry was a match made in heaven.
So finally - the verdict. Go forth and treat your tastebuds to one of the most delicious places in all of India. And you will be happy at the end of it whichever way you lean.
Loved the post.
ReplyDeleteI have a an updated article on the 'Things to do in Goa' with an Infographic that actually breaks down the points in a visual fashion and might be valuable to your readers/followers: https://www.bookpacktravel.com/things-to-do-in-goa-goa-travel-guide/
I love to visit in goa
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