Venture inland, away from the beach and Balchao, and you’ll get a whiff of the lesser known pages of Goa’s hindu cuisine - recipes that predate the era of Portuguese invasion into the Goan kitchen. Replete with seafood and vegetarian dishes that are mild, tangy with kokum, and sweetened with jaggery.
The Catholic section of Goa’s cookbook lays out delicacies that have delightful Portuguese influences - including the use of toddy vinegar in many preparations, and choice of meat.
Roll off that beach chair and explore the many flavours of Goa.