Essentially Goa

Goa is a tropical paradise and is, therefore, home to a variety of bird species- small, big, and majestic ones. There are many places in Goa to spot different bird species. Some places may be hard to reach to bring out your adventurous spirit while others are quite easy destinations to travel in. Let’s start off with Goa’s sanctuaries. Dr. Salim Ali bird sanctuary Dr. Salim Ali bird sanctuary, Chorao Island, is home to birds like white egrets and purple herons. One can expect to see colourful kingfishers, eagles, cormorants, kites, woodpeckers, sandpipers, curlews and mynahs on a fairly regular basis. The best time to visit the sanctuary is during the winter months when the migratory birds that frequent the area are also in residence. The maximum number of the sanctuary’s inhabitants can be seen in the early hours of the morning and at sunset.   Bhagwan Mahavir Wildlife Sanctuary Bhagwan Mahavir Wildlife Sanctuary is located on the eastern border of the state of Goa, near the village of Mollem. The state bird of Goa – Ruby-throated Yellow Bulbul – is the most common of the 120 species of bird that have been spotted in this sanctuary.    Mhadei Wildlife […]

A soft jiggly dessert with coconut goodness that is seen at some Goa functions.   Ingredients: 2 cups of milk ½ tin sweetened condensed milk 1 cup tender coconut water 1 cup tender coconut flesh ½ cup china grass   Method: Take out the tender coconut pulp (without the water) and blend. Let the china grass soak in the tender coconut water for 8-10 minutes. Boil the milk and condensed milk together. Heat the china grass and coconut water till the china grass melts. Mix it into the milk mixture. Add the blended coconut pulp and mix. Pour the mixture into a tray or bowls, let it cool and then refrigerate.

Neeta Bhat Goa, a coastal region, boasts of its shell craft.  Neeta is one such person who practices this beautiful craft. He ingeniously incorporates shells into various household items like flower vases, table lamps, hanging balls, shell mirrors, and showpieces. Since Neeta is registered at the Handicraft emporium, their branches sell his products. Additionally, private shops from Mapusa & Panaji buy his items. He believes in keeping a low-profit margin of only 20%. The price range for his products are approximately between Rs.17 to Rs.290.” In the future, he intends to dabble in making necklaces out of raw material like sari borders.  The gentle-natured Neeta says this about shell craft, “ Of course I enjoy it!.” Maya Shetkar  The down-to-earth person- Maya Shetkar uses simple seashells which she buys from the market to create beautiful pieces of art. At a young age of 16, Maya’s neighbour taught her this craft and over the years she has put her own creative input into seashells crafting. She makes showpieces, table lamps, curtains, flower pots, mirror work, shell flower bouquets, and earrings. Maya’s items are available at Goa Handicraft showrooms.  She also sells her work at exhibitions. Her prices start at Rs.50. She admits […]

Franco Fernandes In a quiet village of Goa, Camurlim, lives Franco Fernandes, a self-taught practitioner of coconut shell craft. He won awards like 1st & 2nd place for Best Handicraft and 2nd place for the State Art Exhibition. He even fabricated coconut shell accessories for Wendell Rodricks, the fashion designer. Franco takes private orders. He makes items like coconut bottles, lampshades, bangles, rings, necklaces, pendants, paper knives and hair clips. It makes one amazed at how useful a simple coconut can be. He says, “It is my hobby turned into a profession.” Part of the process of coconut shell craft is taking out the husk, cleaning it, and shaping it by hand or other cutting tools. Sometimes he modifies the cutting tools to get the shape he desires. His future plan is to start working with coconut wood. SHERYL GONSALVES | NT GOGOANOW Pics Credit – Shivang Mishra I NT GOGOANOW

Vinegar in Goa is prepared from the toddy (sur) which is extracted from the coconut tree. The toddy is usually collected into an earthen vessel by the toddy taper. In order to get the product of vinegar from the toddy, the extracted toddy is kept in the vessel for a period of 20-22 days, where the toddy turns into vinegar. At times the period of 20-22 days is not sufficient for the toddy to turn into vinegar, in-fact this period of storage depends on the quality of toddy. In case of an ordinary quality of toddy, the storage period may sometimes last for 3 months. Vinegar is normally used as a preservative or a catalyst that adds flavor to various meat oriented dishes such as, pork sausages, pork vindhalo, various beef dishes, chicken cafreal and others. It is also used to prepare the ‘rechado’ massala which is stuffed in fishes like mackerel and pomfret.

The feast of Our Lady, also known as ‘Saibin’ to the locals of Goa is celebrated with great fervor and devotion. The feast of Our Lady is celebrated on the 8th of September annually and also commemorates the house to house visitation of the statue of Our Lady. The visitation generally lasts for a month wherein each household in the village keeps the statue for a day and it passes through each catholic household in the vaddo. The month-long time of devotion brings the whole community together to celebrate and pray.  It was believed that this brings the family and the community together in prayer and also imbibes the grace of Our Lady within oneself. The statue of Our Lady is brought in by the eldest son of the house with a younger sibling holding a cross. The procession includes hymns dedicated to Our Lady. The table dedicated to Our Lady is usually wrapped with a white satin cloth or white cloth with embroidery which symbolizes purity along with two candles. Placed at the side of the statues are flowers. Traditionally Abolim and Buttao flowers were used. These flowers stayed fresh only for a day which is why they were […]

This melt-in-the-mouth item is a Christmas sweet. Its high amount of sweetness can satisfy those with a sweet tooth.   Ingredients: 2 cups of grated coconut 1 cup of milk 2 cups of granulated sugar 4 tbsp butter 2 tbsp of cashew nuts Vanilla essence/ rose essence/ almond essence/ cardamom powder (You can choose any one of them) Method: Put the sugar, milk, half of the butter, and coconut in a pan on low heat. Keep stirring until all the sugar dissolves. Cook the mixture until it reaches ‘soft ball stage’. (To test if it has reached this stage, drop a little mixture in cold water and see if it becomes a soft ball. ) Put in the remaining butter and then take the pan away from the fire. Beat it for a while and then add the essence of your choice. Transfer the mixture to a greased tray and cut it into squares when it cools down.

Goa is a beautiful state where great memories are created. It is natural to want a keepsake or edible souvenir for yourself or gift it to someone else. Here is a list of some things that can be great gifts. However, make sure that these items are allowed to be carried into your respective countries.  Vinegar Coconut vinegar is used in classic Goan dishes like sorpotel, vindaloo, cafreal, etc. Some Goans make their own vinegar at home. One can get bottles of vinegar at supermarkets and local markets. Mario Miranda’s works Mario Miranda had been an iconic Goan cartoonist and his works are available for sale till today. A person can get his cartoons printed on different items like lamps, mobile cases, cushion covers, mugs, medicine organizers, limited edition prints, mint boxes, bags and much more. The price starts at approximately Rs.125 for items like key chains. New products are constantly introduced like wristbands and others. The galleries are located in Panjim, Porvorim, and Calangute. Fruit wines Some families in South Goa make fruit/ vegetable wines at home from various ingredients like amla, jambul, mango, cashew, ginger, pomegranate, apple, pineapple, coconut, beetroot, etc. It isn’t easily available in shops. However, you can […]

Goan-style dry clam dish with coconut   Ingredients: 50 clams ½ cup water ½ tsp turmeric powder 1 onion (chopped) 2 green chillies (slit) 1 tsp jaggery 1 tsp chilli powder ¼ tsp garam masala ½ cup coconut 2 tsp Goan sambhar powder A bit of tamarind pulp Salt to taste   Method: Put clams, water, and turmeric in a pan.  Then add the onions and chillies. Leave it on a low flame until the meat starts coming out of the shell. Then put in the chilly powder, jaggery, coconut, sambhar powder, and garam masala. Add salt and tamarind pulp. Cook it till most of the water evaporates.

Portuguese rice pudding with a hint of cinnamon and citrus flavour.   Ingredients: 1 cup rice (short grain) 1 lemon rind 2 cups of whole milk (should be hot) 2 cups of water A pinch of salt 1 tbsp butter 2 egg yolks 1 cup finely powdered sugar   Method: Cook the rice with salt. Add the sugar, butter, milk, egg yolks, and lemon rind to the rice. Mix. Keep the mixture on low heat for 15-20 minutes. Sprinkle the cinnamon on top of the rice. Keep in the fridge and serve.

Juicy, satisfying, and full of flavour. Ingredients: 2 kg pork chops 8 Kashmiri chillies 4 green chillies 2 tbsp pepper 1 tbsp aniseed 1 tsp ginger 12 garlic cloves Coriander leaves 1 tsp cumin 3-inch cinnamon stick 15 cloves 10 cardamoms 1 tsp turmeric Salt to taste 1 cup vinegar Method: Trim chops and beat with a mallet. Grind the red chillies, green chillies, pepper, aniseed, ginger, garlic, coriander leaves, cumin, cinnamon, cloves, cardamoms, and turmeric. Mix with salt and vinegar. Marinate the chops in masala and leave it overnight. You have 3 options to cook the pork –  (a) grill in the oven or (b) over a charcoal fire (c) or you can put ghee in a frying pan and place the chops inside. Cover, and let it cook.

We have all heard about the famous Goan fish thalis, prawn curries, sorpotel, chicken cafreal, and vindaloo. Now it’s time to celebrate the sweets of Goa. The people of Goa still make traditional sweets from recipes passed down from generation to generation. Here are some of the famous traditional sweets of Goa: Bebinca This is a type of layered pudding. The ingredients which usually go into it are all-purpose flour, eggs, sugar, coconut milk, nutmeg, and ghee.  It takes time to prepare this lovely dessert as each layer has to be baked first before adding the next one. Bebinca usually has 7 to 16 layers. In many places, it is served with vanilla ice-cream. You can eat all the layers at once or peel one layer at a time and savour each one. Dodol Dodol is made using coarsely ground raw paddy rice flour, black jaggery, coconut milk, and cashew nuts. The coconut is ground and the juice/ milk is extracted. It is traditionally cooked on firewood.  The end result is a pudding-like sweet which almost melts in your mouth. It is mostly made for Christmas. Sugar isn’t used and so dodol gets its taste from the delicious Goa jaggery. Its […]

Goans have their own style of chilly fry. It can be enjoyed with the Goan local bread (poee). Ingredients: ½ kg pork 5-6 garlic flakes ½ ginger piece 1 tsp turmeric powder 5 medium-sized onions (sliced) 2 medium-sized tomatoes (sliced) Green chillies (according to your taste) Dash of vinegar Method: Pound the garlic and ginger Boil half kg pork with required salt and then cut into pieces. Take the pork fat and heat it in a pan till it liquidizes. Cut the onions and cook it with the fat till brown. Add the cut green chillies and the tomatoes and continue frying.  Then add the cut pork. Put salt.  Lastly, add little vinegar (according to your taste).

For the first time in Goa, an eco-farm will be opening which consists of more than just a farm or spice plantations. People can come here and admire the farm and get thrills as well. The construction of SharvRaj Eco-farm at Padoshe Sanquelim in Sattari taluka will be in five phases. The first phase will be inaugurated on 9th March 2019 at 4 pm. It will be open to the public from 10th March 2019 onwards.  The first phase is built in an area of 10 acres. The farm consists of horticulture, rainwater harvesting, vegetable cultivation, borewell recharge, different types of irrigation methods, medicinal herbs, water management, organic fertilizers, and more. Those who love adventure will be able to find it at the eco-farm’s adventure park which has features such as Burma bridge, climbing net, rope net crossing, catwalk net, sliding net, log swinging bridge, tyre climbing, and rock climbing. Their water park facilities are a water play station, family slide, spiral slide, multilane slide, and so on. Another attraction of SharvRaj Eco-farm will be the thrill rides- sky cycling (the first in Goa) and zip lining. Other activities include horse rides, bull cart rides, archery, etc. They will be […]

This potato dish can be enjoyed as a snack or paired with some simple food like dal and rice. It has a crispy exterior and a soft interior.   Ingredients: 1 kg potatoes ½ tsp pepper Salt to taste 1 egg (lightly beaten) Breadcrumbs Mince (will be hyperlinked) Method: Boil the potatoes. Then mash them with salt and pepper. Take a small amount of the potato and press some mince into it. Form into a cutlet shape. Repeat with the rest of the potato. Dip into egg and breadcrumbs. Fry.

This dish is a Goan curry using raw mangoes along with urad dal and fenugreek seeds. The mango can be replaced with hog plums. Ingredients: 1-2 raw mangoes (peeled and cut into pieces) ½ tsp fenugreek seeds 1 tsp urad dal (black gram dal) 1 tsp mustard seeds A pinch of asafoetida (hing) 1 cup grated coconut 3 dry red chillies 1 tsp turmeric powder 1 marble-sized ball of tamarind 6 black peppercorns 2 tbsp jaggery (grated) Salt to taste Method: Grind the coconut, asafoetida, chillies, tamarind, and peppercorns with a bit of water. Heat oil in a pan and put in the mustard seeds. After they splutter, put in the fenugreek seeds, urad dal, and asafoetida. Then add the mango with a little water. After the pieces are cooked, add jaggery, ground masala, and salt. Cover and let simmer for about 10 minutes.

Today would’ve been the 60th birthday of Wendell Rodricks, the late fashion designer who placed the state of Goa on the world’s fashion map. A child born in Bombay with a simple lifestyle grew up to be world-famous and meet many celebrities. He was an inspiration to many, especially aspiring fashion designers. Sheryl Gonsalves| NT GoGoaNow Picture Credit – SHIVANG MISHRA | Nt GoGoaNow “From a young age people asked my advice as to the choice of a wall colour, what accessories go with a dress, decorations for a party, etc. This was at the age of seven. Later I began to draw sketches of everything from teachers to scenery. By the time I turned twenty I knew it was fashion because I began to sketch clothes. But I had to do fashion much later at 26 after a career in hotel management,” he had told NT GoGoaNow.  Wendell didn’t use television, magazines, and newspapers for ideas but loved creating new things. He was known as the ‘Guru of Minimalism’ and won a Padma Shree award in his lifetime. “Goa has played a huge part in my philosophy. If I gave India minimalism, resort wear and eco-friendly clothing, it is […]

The perfect mouthwatering accompaniment Ingredients: 50 mangoes {Tip: while purchasing the mangoes, prick a mango with a toothpick to ensure that the seed is soft} These mangoes should be put in a bucket in layers and the below ingredients should be put for these layers. Lastly, a wooden lid should cover all the mangoes and a heavy weight should be kept evenly on top of it.  After every 3 days stir the mangoes. Keep the mangoes for 10-12 days. Gradually you will notice that water comes out. ½ kg salt 100 grams small chillies 2 grams asafoetida (hing) 1 tsp methi seeds 2 tsp mustard seeds 1 garlic pod (smashed)   Method: After 12 days take the mangoes out and slit them halfway from the top and discard the seed which is inside. Then stuff the mangoes with the below mentioned stuffing: Masala: Roast the following separately:  ¼ kg mustard seeds(rye),  1 tablespoon methi,  Handful of Coarse salt (sea salt). In a vessel, put one litre of oil and heat it and let it cool. Take a little oil and brown two pods of garlic pieces in it. Take a little of the above oil, add to it 10gms of […]

Green mangoes have numerous health benefits.   Ingredients: 1/4 kg green mango (thick slices) 3 tbsp grated coconut 2 green chillies (chopped) 1 tsp sugar  1 cup coconut milk 1/4 tsp turmeric powder Salt to taste   Method: Don’t peel the mangoes. Only wash them.    Fry the mango till golden brown.   Lower the heat and fry the coconut with the mango for 2 minutes.    Add 1 cup water and bring to a boil.    Put in the salt, turmeric, and green chillies. Add coconut milk after a minute.    After the gravy thickens a bit, switch off the heat.

Fish is considered as the staple diet of the Goan people. All humans use readily available edible resources and slowly develop a culture around it and the knowledge is passed from generation to generation. Fish became an integral part of Goan diet from prehistoric times (50000-60000 years before present). Goa has an unenviable culture showcasing different ways communities look at, understand, worship, love/hate, catch, cook and serve fish. Goa being rich in freshwater and marine ecosystems offers free, highly diverse (about 250 species of fish and shellfish) fisheries resources so the culture of catching fish developed much before animal husbandry or agriculture. Due to early semi-nomadic settlers who camped first in Mandovi and Zuari river basins about 50-60000 years ago and developed the practice of catching fish using different gears. Fish was a staple diet in ancient Goa even before the caste system was developed so almost all ethnic Goan communities are found to utilize fish in their food but there are clear taboos about meat. After the advent of GSB (Goa Saraswat Brahmins) migrants the legend of Sage Saraswat saving the Vedas by consuming fish from Vedic river Saraswati became popular and the Brahmins too justified consumption of fish […]

Prawn Rissoles is a lovely Portuguese-influenced appetizer. The dough is coated with breadcrumbs and the filling contains cheese with chicken, fish, or vegetables. Ingredients: (For the dough) 1 cup all-purpose flour 1 tbsp butter 1 cup milk ½ tsp salt (For the stuffing) 1½ cup of prawns (cleaned and finely chopped) 1 large onion (finely chopped) 1 egg (beaten and mixed with 2 tbsp water) 1 cheese slice ¼ tsp pepper Salt to taste ½ cup milk 2 tbsp of butter Breadcrumbs (as required) Method: In a pan fry the onions till soft. Then add the prawns and salt. Put in the butter and 2 tbsp of flour. Fry for a minute. Add the milk and let it cook till everything thickens. Lastly, put in the cheese and pepper. Let the filling cool. (For the dough) Boil the milk with salt and butter. Add the flour to it. Cook for 2-3 minutes on low heat till it becomes a ball. Knead the dough and divide it into 3-5 balls. Roll them and cut into circles with a cutter. Put the prawn filling inside. Fold and press the edges together. Dip into the egg and breadcrumbs. Fry them till golden brown.

Tangy and delightful Ingredients: 10 correl mangoes (washed and cut into square bits and put for pressing with salt the previous day). {Pressing entails keeping the mangoes in a colander with a weight on top and a vessel at the bottom so that the water from the pressed mangoes collects in the bottom vessel). 2 tsp methi 6 grams hing/ asafoetida 4 tsp mustard seeds 1½ tsp black pepper 1 tbsp of coarse salt 3 tsp sugar 1½ tsp turmeric powder 100 grams chilli powder (preferably small chillies) (mussoreo red chillies)  Method: Boil the water that comes out when the mangoes are pressed. Let it cool and keep aside. Take salt half of the mustard seeds, methi seeds,  pepper, and dry roast them. (Each of them have to be dry roasted separately). After roasting, mix them all together. In a vessel, take half cup oil and put in the hing. When the hing is browned, remove it. Then in the same oil mix in the chilli powder and turmeric powder. Put mango pieces in a vessel and apply the sugar to it along with the oil mixed with chilli powder and turmeric powder. The other half of the mustard, methi, […]

Old Goa is a small town in the North Goa district. Portugal-styled churches are famous for their architecture and impeccable history behind them. Old Goa, best known for its churches, is the perfect place to be for the traveller who wants to drown himself in the beautiful Portugal architecture of Goa. NT GoGoaNow gives you a sneak peek into some places you should visit when in Old Goa! …. …. …. Basilica of Bom Jesus As you enter Old Goa, you’re definitely going to see the monumental Basilica of Bom Jesus. The church was consecrated in May 1605 by Fr. Alexia de Menezes, the Archbishop of Goa. The church is a magnificent example of Baroque architecture in Goa. The church is well known as it embodies the relics of St. Francis Xavier, who lays to rest in a silver casket within the church. The relics are taken down every 10 years for an exposition which calls forth millions of devotees. The architectural monument comes under the UNESCO World Heritage Sites. …. Se Cathedral  The Sé Cathedral de Santa Catarina, known as Se Cathedral, in short, is known to be the largest church in Asia. The majestic church stands strong before […]

Aromatic fried chicken with Goan flavours Ingredients: 1 lime 3 tsp salt 3/4 kg chicken (cut into pieces)   Masala: 5 peppercorns 30 small dry red chillies 2 green chillies 4 tsp ginger paste  2 tsp garlic paste   Method Grind the masala ingredients till it forms a paste. Put salt, lime juice, and ground masala on the chicken. Let it marinate for more than 6 hours. Then deep fry the chicken pieces. Enjoy! Goan Chicken Fry Goan Chicken Fry

We are destroying the only home we have. Our waters and land are filled with waste, especially plastic. Animals and sea creatures tend to consume this plastic which is very dangerous for their well being. It also releases toxins into the water which affects the food chain. Our laziness and carelessness concerning the environment not only affects nature but the human race itself. There are many times when people try to enjoy the majestic beauty of our Goa beaches but instead they have to see and feel litter floating in the water. Areas of land which have the ‘Do Not Litter’ sign are dumped with even more waste material than usual. Why can’t we refuse to accept plastic bags and use cloth bags? Why can’t we plant more trees? Let’s say No to plastic straws. Why can’t we fight our urge to litter and reduce/ reuse/ recycle instead?  Tiny individual choices such as these will eventually have a positive impact on our planet. Concerned Goans voiced out their opinions: “It’s not just the uneducated but even the educated who disregard the environment” – Desiree D’souza, student “Mother Nature is deteriorating because of inconsiderate people”- Ashnett Fernandes, accountant “There should be more clean-up drives […]

Kailoreo (spelling varies) is like a Goan dosa. The following recipe is a sweet dish using Kailoreo. It is best eaten hot. Ingredients: ¼ kg Goa paddy rice 1 coconut Goa jaggery or sugarcane jaggery Method: (For the Kailoreo) Soak the rice overnight. Grind the rice in a mixer with a little water. (The texture shouldn’t be very fine and the mixture shouldn’t be very watery.) Add salt and keep for half an hour. Heat a non-stick pan which has a lid. Put a dollop of ghee. Pour in some of the batter and put the lid on. Remove when it’s ready and repeat the process till the batter gets over.   (For the coconut & jaggery mix) Scrape the coconut and extract the thick milk. (To extract the thick milk, coarsely grind the coconut with some water. Then put the mixture on a strainer and let the milk come out.) Bring it to a boil. (Don’t boil it too much otherwise it will curdle.) Add the jaggery and then remove from the fire. Put the Kailoreos in this mixture and enjoy hot. Note: Kailoreos can be eaten plain or with savoury gravies like cafreal and vindaloo.  

Baffad is a pungent aromatic dish that can be prepared using prawns or chicken.   Ingredients: ¼ kg prawns (remove shells) 12 peppercorns 3 garlic flakes ½ inch ginger piece 1 tsp turmeric 8 Kashmiri chillies ½ tsp cumin 2 medium onions (chopped) 2 medium tomatoes (chopped) Tamarind to taste Vinegar to taste Salt to taste Method: Grind the peppercorns, garlic, ginger, turmeric powder, chillies, and cumin together. Fry the onions. Then add the tomatoes and prawns. Fry. Put in the ground masala along with tamarind, vinegar, and salt. Cover and cook till the prawns are ready.

Paloleo harnesses the flavour of turmeric leaves. Ground rice is spread on the leaves and filled with a coconut jaggery mix. It is then steamed which transfers the lovely haldi flavour onto the rice. Ingredients: ½ kg Goa paddy rice 1 coconut (scraped) Goa jaggery or sugarcane jaggery / 100 gms gram dal Turmeric leaves Method: Soak the rice overnight. Grind it the next day till it becomes a fine paste. (Don’t add too much water while grinding as the batter should be thick.) Take the scraped coconut and add to it the Goa black jaggery or sugarcane jaggery. Or you can use gram dal, coconut, and jaggery. Wash and dry some turmeric leaves. Apply the thick rice paste to the leaves. Then put some coconut jaggery mixture on the rice paste. Fold the leaves and press the edges. Steam those leaves till the leaves turn brownish in colour. Cool and serve.

Manganem is a Goan Bengal gram dal sweet. It is similar to ‘kheer’ – a famous Indian dessert. Ingredients: ½ cup Bengal gram dal/ chana dal ¼ cup sabudana / sago/ tapioca pearls ½ cup jaggery (grated) ½ cup coconut milk 15 cashewnuts (chopped) 10 raisins 1 tbsp ghee ½ cup water   Method: Put the chana dal in a pressure cooker along with ½ cup water. Wait for 1-3 whistles depending on when they are cooked. Don’t overcook. Drain the water. Roast the raisins and cashewnuts in ghee. Keep aside. In a heavy-bottomed pan put in the chana dal, sabudana, jaggery, and coconut milk.  Cook for 15-20 minutes until everything thickens and the sabudana is cooked. Use water if required. Add the cashewnuts and raisins. Enjoy this festive sweet hot or chilled.

Crochet is a delicate craft in which a hook is used to loop wool or thread and continue it with stitch after stitch until the desired product is completed. It has its own place in every Goan household. This can be realized by the fact that every bride brings with her crochet items as a part of ‘dennem’ to her in-laws’ place. The craft of crochet came to Goa with the arrival of the nuns and missionaries in the 15th century and from has been passed on from one generation to other. It is time-consuming but the end result is an elegant, delicate, soft piece of work. This craft empowers housewives in Goa. Crochet is used to create many items like blankets, blouses, coats, caps, socks, gloves, tablecloth, purses, and much more. It is a refreshing alternative to machine-made products.   SHERYL GONSALVES | NT GOGOANOW Pic credit: Shivang Mishra | NT GOGOANOW

This lovely rice dish can be paired with any gravy. It’ll go well with spicy curries.   Ingredients: 3 cups Basmati rice or any other fine rice 1 big coconut (grated) 3 tbsp ghee 1 large onion (sliced finely) ½ tsp whole peppercorns 2 tsp turmeric powder 1 tsp salt Method: Put the grated coconut in 3 cups boiling water. When the water becomes warm, put the coconut through a blender and strain the coconut milk. Soak the rice for half an hour. Heat the ghee and fry the onion till it becomes brown. Drain and set aside. In the same ghee put the peppercorns, turmeric powder, and rice. Fry for 5 minutes. Put in the coconut milk. Also, add water so that it comes about 1 inch above the rice. Add salt. Bring it to a boil. Then reduce the heat and let the rice cook till tender. Use the fried onions to garnish the rice and serve hot. (You can also mix in some chopped cashew nuts and almonds)

Seafood is very popular among the Goan folk. After fish, prawns are one of the most consumed proteins in Goa. There are numerous prawn dishes available in this beautiful State, such as curries, pickles, chilli-fry, and more. The prawn cutlet recipe given below belongs to a Goan grandmother who loves to cook.  Ingredients: 1/2 kg small prawns- clean and devein 1/2 kg onions (cut fine) 5-6 green chilies (according to your taste) 1 tomato (cut fine) 1 handful of fresh coriander leaves (cut fine) 1 Maggi cube for extra taste (optional) Salt Vinegar Grind: 6 flakes garlic, 3/4″ ginger, 1/2 tsp peppercorns, 3-4 cloves, 1/2″ cinnamon Method: (1) Boil the cleaned and washed prawns with salt until cooked without adding any extra water.  After it has cooled, grind or mash them to a paste without adding any water.  Keep this paste aside. (2) In a pan, put a little oil. Add the cut onions, green chillies, tomato and coriander leaves and Maggi cube. When fried nicely, add the ground paste of garlic etc.  When the mixture is cooled down a little, add the mashed prawns, 1 raw egg, 2 slices bread, 1tbsp. vinegar. (3) Form into cutlets by coating it with […]

During monsoons, nightlife events and watersports activities are less. However, the rains make Goa more magical. There is a lot more greenery and the air feels fresher. People can visit local restaurants to enjoy hot samosas and kappas with tea while listening to the sound of the rain hitting the earth. Those who are adventurous can go for whitewater rafting or trekking. The monsoons are a great time to visit majestic waterfalls like Dudhsagar, Netravali, Amboli, Kesarval spring, Tambdi Surla, and Harvalem waterfall. For the people who are disappointed with the lack of watersport activities, there is no need to worry. You can try out flyboarding, catamaran sailing, kayaking, speed boating, banana rides, etc.  One can also explore the quieter places of Goa. One of them is Fontainhas – a Latin quarter which has heritage Portuguese houses, narrow streets, and colourful architecture. Other than this place there are many tranquil islands to visit that are full of natural beauty and cultural treats. Some of them are Divar Island, Chorao Island, San Jacinto Island, Butterfly Island, and Conco Island. In some of these places, you can rent a bicycle and tour these beautiful places. If you want to stay indoors and […]

Kamlakar Naik is a kind-hearted man who is an Indian classical music vocalist. His style is Khayal singing and belongs to the Agra style of music. He has performed in many places and music conferences like Surashri Kesarbai Kerkar Smriti Sangeet Samaroh, Sawai Gandharv, and Sangeet Samorah.  Naik says that nowadays in Goa, people lean more towards light classical music or Western & Indian classical music fusions.  He says: “I’m not interested in music fusions. I concentrate on pure classical music which I received from my gurus.” Some of his gurus were Ratnakantji Ramnathkar, Pt. V.R Athavaleji, and Jitendra Abhishekiji. He’s been involved in classical music for approximately 50 years. Kamlakar feels that Indian classical music has definitely changed in Goa and India over the years as each artist has his own imagination and capacity and makes his contribution to the classical music industry which changes the music. “I enjoy performing. I am totally involved in the performance. I always think that every performance is an examination for me,” Naik enthusiastically states. He continues,“ One must also learn the theory of music apart from practical. There are theoretical rules for presenting melodies. One melody can be performed even for 60 minutes […]

This dish is Goa’s famous cashewnuts turned into a sweet. Ingredients: 2 cups cashewnuts (grated) 1 bottle of milk 1 cup of sugar 4 tbsp butter Vanilla and almond essence   Method: Put the milk and sugar on low heat. Add the cashewnuts. When it thickens, put the butter in. Cook the mixture until it reaches ‘soft ball stage’. (To test if it has reached this stage, drop a little mixture in cold water and see if it becomes a soft ball. ) Add the essences and transfer to a buttered tray. Cool and cut into square pieces.

Though Goa is the smallest state in India, it has made a quite telling contribution on the historical front of the country. Goa has been known for its ports through the ages, which facilitated trading. The state’s ports became handy not only traders but also rulers like the Mauryas, the Shatavahanas, Bhojas, the Shilaharas, the Kadambas, the Bahmanis and the Portuguese. The ruling stints of these dynasties allowed them to create some monumental edifices on this piece of land, of which some still exist and some have been lost to the time. In what can be said to be an honor for Goans, as the entire zone of Old Goa (The Churches and Convents of Old Goa) was inducted into UNESCO (The United Nations Educational, Scientific and Cultural Organisation) World Heritage Site, inscribed under the UNESCO norms, in 1986. The Catholic faith in Goa was built on the pillars of St Francis Xavier who embraced the land of Goa in 1542 and in order to profess the Catholic faith the Portuguese built the churches. Goa was thus termed as the ‘Rome of the East’. The inclusion of religious monuments in Goa in the World Heritage List are: the influence of […]

 Saurak is a simple yet tasty vegetarian Goan dish. It is usually eaten with rice. Ingredients: 1 coconut 5-6 garlic flakes ¾ inch ginger piece Turmeric powder ½ tsp whole pepper 4 Kashmiri chillies ½ tsp jeera 1 marble-sized ball of tamarind 1-2 green chillies (slit) 1 small onion 1 chicken cube ½ tsp sugar ½ tsp salt   Method: Coarsely grind the coconut with the garlic, ginger, turmeric powder, pepper, chillies, jeera, tamarind, and extract the thick milk. Cut the onion, add the sugar and salt, and smash together. Boil everything with the green chillies and chicken cube.

Breadcrumb coated crepes stuffed with mince Ingredients: 1 cup flour 2 large eggs Mince (mince recipe will be hyperlinked) Milk Breadcrumbs Salt to taste Water Method: Whisk one egg with a pinch of salt. Then put in the flour. Add milk bit by bit and whisk the flour mixture till it becomes a smooth batter. Keep it aside for 10 minutes. Heat some oil in a frying pan. Then pour some batter and spread evenly. Let it cook for 1-2 minutes. Repeat with the rest of the batter. Put mince into the crepes and roll them. Dip them in a lightly beaten egg and some breadcrumbs. Fry. Shallow fry them till light brown.

The shining sun is hitting the waves, making the ocean sparkle as it reflects the blue hues of the sky above. The gentle breeze and the calming sounds of the water make you slip into relaxation mode. However, there is one thing you may wish was different…. a beach that wasn’t so crowded! Written By: Sheryl Gonsalves Not to worry! Here is a list of beaches in Goa that’ll let you have a quieter, peaceful outing: NORTH GOA The North side of Goa has a notorious reputation for having crowded, noisy beaches. However, this isn’t entirely true. Here are some serene spots to visit for sand and sea… Morjim Beach This beach is quite famous for the Olive Ridley turtles who come to nest here and are helped by a group of volunteers who guard the nests and help the baby turtles get into the sea. The beach is also a favourite among Russian tourists, along with Ashwem beach close by, one will find signboards and menu cards in the Russian language. Mandrem Beach If you want to enjoy vast stretches of sand and water, this beach is the place to be! Colourful seashells dot the shores while little crabs […]

Feni is a very popular drink and is produced only in Goa. It takes a lot of effort to make it and is completely organic with no added preservatives. One can get cashew feni (fermented cashew juice) and coconut feni (obtained from coconut toddy) from this state. Feni is sometimes mixed with cola and lime to make a nice cocktail. Urrak is a lighter form of cashew feni, has a fruity flavor, and is available during summer. Feni has a similar flavour but is more potent. Some people even mix feni in certain Goan dishes like sorpotel. Locals also use it to cure colds. They also make a Feni nutmeg mixture to use for massages and to bring down swelling. Pic Credit – Shivang Mishra I NT GOGOANOW.COM

Pão- Keeping alive the legacy of the Portuguese The existence of bread in Goa The Goan bread is one of the delicacies that everyone craves for. The bread is an integral part of the Goan eating habit, be it for breakfast, for evening tea or for some occasion in the house the bread is always seen on the buffet table. Earlier the people living in Goa had a diet which comprised of roti, chapatti, idli, sambhar, a diet quite similar with that of South-India. When the Portuguese invaded the coasts of Goa they brought with them various types of dishes ranging from sweet to savory delicacies. The Portuguese also brought in bread which was called as pao. Earlier method of baking Pao The first Goan pao were quite unique. They were prepared by using local toddy, locally known as sur, as a source of natural yeast. This gave the bread a distinctive character that is quite impossible to replicate with any other kind of yeast. This mixture was then left for fermentation for 2-3 hrs. The pao is baked in wood-fired mud ovens, locally known as forn. According to Peter Fernandes, the proprietor of Dalima Bakers at Colva stated that […]

This recipe is to make Goan mushroom cutlets. They are a perfect snack for any time of the day. Ingredients: 200 grams button mushrooms 1 tomato (chopped) 1 onion (chopped) 1 green chilly (chopped) 4 cloves garlic ½ inch ginger piece ½ tsp Coriander powder ½ tsp chilly powder ½ tsp cumin powder ¼ tsp Garam masala powder 2 tbsp potato (grated and boiled) 2 tbsp breadcrumbs 3 tbsp rice flour Salt to taste Method: Clean the mushrooms and cut into pieces. Sprinkle with a pinch of salt. Put some oil in a pan and sauté the garlic and ginger. Then sauté the green chillies and onions until the onions change colour. Put in the tomato and let it cook. Add the mushrooms and sauté them till half cooked. Mix in the coriander, chilly, cumin, and garam masala powders. Let it cool. Take the mushroom mixture and mix it with the potatoes, salt, and breadcrumbs. Form balls of the mixture and flatten them to get a cutlet shape. Dip the cutlets in rice flour and shallow fry on both sides till crisp.

Goa is breathtakingly beautiful and commuting in Goa could be a hassle. GoGoaNow helps you out in picking a convenient way for you to travel within Goa. Hire a bike: Ride the day away in Goa by hiring a bike. Enjoying the view and passing through the fields on a bike is breathtakingly amazing. There are several places at which one can hire a bike across Goa. The standard price for bikes ranges from Rs. 300 per day and goes on depending on the type of bike. Pilots: A quick way to travel through the city’s hassle is to hire a pilot. ‘Pilots’ are bikes with a rider who takes you to a destination. The drawback of this is that only one person can sit on the pilot. The prices also are cheap as compared to other alternatives. ­The government has allotted the price of Rs. 5 for the first kilometer and 2.50 thereafter. Rickshaws Rickshaws are another convenient way to travel in Goa. They can accommodate up to 3 people. The best place to catch a rickshaw is at the bus stop. It’s always better to ask the driver the fare before you hop on to the rickshaw. Opting […]

It’s no secret that Goa is one of the top destinations for couples. Whether you want to experience a dreamy romantic trip, have an exciting vacation with your significant other, or find a place to propose – Goa has it all. The way to his/ her heart… This beautiful state offers quiet dinners with dim lighting, meals with a sunset view, or lunches with live music. In North Goa, some good options are Old Bombay, Black Sheep Bistro, Awadh House, Sea, Sublime, Angry Sardar Courtyard, Base, La Plage, Indian curry house, House of Lloyds, etc. If you’re in South Goa, feast at places like Riverside, Soul Souffle, The Fisherman’s Wharf, and The Garden. If you want a unique eating experience, dine in the dark at Alila Diwa or go for sky dining in Anjuna.   Spoil yourselves Tired from touring? Have a relaxing day at a spa. Cheron spa, Sereno Spa, Zaara Spa, Jiva Spa, Spa by Clarins, and Quan spa are good options. Some spas offer experiences for couples.   Romantic beach walks and sunsets The quieter, less crowded beaches are mostly in South Goa. Some of these are Galgibag beach, Butterfly beach, Kakolem beach, Bogmalo Beach, and more. […]

Sannas are like Goan rice cakes. They have a soft and spongy texture. There are also sweet versions of sannas. Sannas and sorpotel are one of the best combos in Goa. It can also be had with vindaloo and other gravies.   Ingredients: ½ kg paddy rice 1 grated fresh coconut ½ litre toddy Salt and sugar to taste   Method: Soak the rice overnight. Coarsely grind it the next morning with the coconut and toddy. Then, remove it and mix with how much salt and sugar you want. The batter shouldn’t be too thick or too thin. Cover it and let it ferment for about 4 hours till the batter rises up. Heat a  steamer (Konkani word: komfro)  which has a strainer in a slot in the middle. Put little water at the bottom of the steamer. In small stainless-steel plates (sanna plates),  pour the batter and put them on the strainer. Steam for 10-15 minutes. You can test with your finger to see if it’s cooked. Remove the plates where the batter is ready, put it upside down on a banana leaf, and cover it with a wet cloth till it cools. You’ll need at least 12 sanna plates.

You’ve come to Goa and your adrenaline is pumping. You have so much energy and seeing the tall coconut trees and clear blue skies makes you even more pumped up. DAY 1 Use all your excitement to start your first day with a trek! If you were in awe of Goa’s natural beauty from the get-go, be prepared to fall even more in love. There are a plethora of organizers who take you to gorgeous places like the famous Dudhsagar waterfalls or some more hidden places that most tourists haven’t even heard of.  The sights of the green foliage, chirping birds, and fresh air will surely make your heart sing. There are high chances that a delicious local lunch is part of your tour package. After you come back and rest, head out in the evening to a beach. If you’re tired, relax on the warm sand and relish the scenery. Otherwise, draw out your thirst for adventure again and try out exciting watersports. Parasailing gives the most thrills as you’ll get to glide in the air and watch the frothy waves below. If you are in North Goa, have a delicious local dinner at Florentine’s where there is a […]

Khatkhate is a mixed vegetable stew. Triphal berries lend the dish its unique flavour.   Ingredients: ½ cup toor dal (yellow pigeon peas) 3 drumsticks (cut into 2-inch pieces) 1 carrot (cut into pieces) 1 tsp cumin seeds 8 curry leaves 1 tsp coriander powder ½ tsp turmeric powder 1 tbsp jaggery 8 teppal berries/ triphal berries/ Sichuan pepper (crushed) 5 dried kokum petals OR marble-sized ball of tamarind ½ cup raw banana 1 radish (cut into pieces) 4-5 dry red chillies ½ cup ridge gourd ½ cup pumpkin (chopped into pieces) 1 cup grated coconut Salt to taste   Method: Boil 3 cups water and put in the toor dal. Let it cook for 5 minutes. Grind the coconut, chillies, turmeric, and jaggery with a little water. In a little water, cook the carrot, banana, ridge gourd, radish for roughly 10 minutes. Then add the drumsticks and cook till soft. Heat oil in a pan, put the cumin seeds and let it fry for 10 seconds. Then throw in the curry leaves. Add the coconut paste after a few seconds. Then, add the dal. Lastly, put in the cooked vegetables, triphal berries, coriander powder, kokum, and salt. Let it […]

Goan mince is usually beautifully spiced. You can use any type of mince – lamb, pork, chicken, and beef.   Ingredients: ½ kg mince ½ kg onions 2-inch ginger piece (chopped) 12 garlic flakes 4 green chillies (chopped) 1 tsp turmeric ¼ tsp chilly powder ½ tsp ground cumin ½ tsp ground pepper 1 tomato (chopped) A bunch of mint leaves A bunch of coriander leaves Method: In some ghee, fry half the onions till they become brown. Then add the garlic, ginger, and chillies. After that, put in the mince along with the turmeric, cumin powder, chilly powder, and pepper powder. Stir. Add the tomato, mint, coriander, some salt, and water. Cook till it dries. Put the remaining onions in and cook till the mince is dry.

Goa is famous for its beaches and architecture. Backpacking through the city can be tiring and a beverage in hand will definitely help melt away all the tiredness! Try one of the most renowned Goan-made beverages during your getaway and sit back and unwind. Feni Feni liquor is an alcoholic drink produced in Goa. Feni has been here since the Portuguese rule and has been relished since. Over time Feni has been sold commercially and many local alcohol shops sell them. Speaking of varieties; Feni is famously sold in two varieties; Cashew Feni and Coconut Feni. The alcoholic content of Feni ranges from 42.8% to 45%. Feni undergoes a distillation process wherein the first step is to crush cashew apples into an earthen or copper pot along with other key ingredients. This copper pot is buried underground for the fermentation process. Over time the fermentation undergoes vaporization and distillation which then becomes alcohol.  One of the most famous brands selling Feni is the Big Boss Cashew Feni. Urrak Urrak is known as the sister of Feni as Urrak undergoes the same distillation process. The only difference between them is that Urrak goes through just one distillation process whereas Feni goes […]