Bringing Coastal India to San Francisco

Goa is India’s smallest state by area and the fourth smallest by population. Located on the west coast of India, Panaji is the state’s capital, while Vasco da Gama is the largest city. The historic city of Margao still exhibits the cultural influence of the Portuguese, who first landed in the early 16th century as merchants, and conquered it soon thereafter. The Portuguese overseas territory existed for about 450 years, until it was annexed by India in 1961. Renowned for its beaches, places of worship and world heritage architecture, Goa is visited by large numbers of international and domestic tourists each year. It also has rich flora and fauna, owing to its location on the Western Ghats range, which is classified as a biodiversity hotspot. With the rule of the Portuguese for over 450 years and the consequential influence of Portuguese culture, Goa presents a somewhat different picture to the foreign visitor than other parts of the country. The state of Goa is famous for its excellent beaches, churches, and temples.

Rice with fish curry is the staple diet in Goa. Goan cuisine is famous for its rich variety of fish dishes cooked with elaborate recipes. Coconut and coconut oil are widely used in Goan cooking along with chili peppers, spices and vinegar, giving the food a unique flavor. Pork dishes such as Vindaloo, Xacuti and Sorpotel are cooked for major occasions among the Goan Catholics. The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequented by tourists visiting its beaches and historic sites, so its food has an international aspect.