Since the flavor is a coastal village, then seafood is the most familiar and most beloved food among the locals. On the culinary features of the flags influenced the traditions of the last centuries of Brahmins and the fact of four hundred years of reign and, accordingly, the influence of Portuguese colonists. Colonse cuisine is famous for rich diversity Fish dishes Cooked through the most interesting recipes, and many dishes can only try here. Probably the most common dish is Rice with fish curry (Xitt Kodi in the language of Concani - local residents say on it). In cooking are widely used Coconut oil and coconuts, chili pepper, different spices and vinegar - All these ingredients definitely give dishes a unique taste.
As for fish, it is most often prepared Royal Fish (King Fish, from the Skumbrian family), Sea Bream, Shark, Tuna and Skumbria.
Other seafood in the menu of local restaurants is crabs, shrimps, tiger shrimps, lobsters, squid and mussels . In some establishments, the flavors offer dishes from pork dishes, for example, Vindala . Windla in Goa brought Portuguese sailors. Accordingly, the name of the Portuguese dish (derived from "Vinho de Alho", which means "garlic wine").
In Portugal, it is simply a pickled in wine (it is in it) vinegar pork stewed with garlic. In India, a whole bunch of local spices began to add a whole bouquet of local spices (cinnamon, cinnamon, cayenne pepper, Tamarind Seeds). But, nevertheless, Besindala keeps some features of Portuguese cuisine - it is obvious. This dish is sharp enough, which is quite unusual for Goan cuisine, not too acute compared to the rest of India.
Still in the collea can be enjoyed Chorizo . I think about this dish, popular in Latin America, you heard. It is, of course, from Spain and Portugal, and this is pork sausage with paprika. This red sausage can be in sandwiches, and grilled grilled, and in stew.
Do not pass by and Sarapper (Sarapatel, sometimes sorpotel). This is more interesting than Chorizo. Because it is a dish of Portuguese origin, which is currently being actively prepared in the coastal concane (so-called part of the Western coast of India - the coastal areas of the Western Indian states of Maharashtra, Goa and Carnataka), especially in Goa, Mangalura, and he also complain " Indians »Mumbai (ethno-religious Roman Catholic community).
In short, in all areas of the so-called Portuguese India. The ingredients of this dish include meat and offal, the set of which varies depending on the region - pork, lamb or beef. The meat will first drop, then cut into cubes and roasted, and then extinguished in acute sauce and vinegar. Some establishments also use the blood of animals in the process of cooking meat.
The set of spices varies from the region to the region - somewhere less vinegar, somewhere more. In Goa and Mangalore, the Sarapper is often served with "Sanna" (Sanna) - These are such small "sponges" of sweet white boiled rice. Nevertheless, it can also serve me with bread, and with ordinary rice, or in a bun in the form of a sandwich.
Beef and chicken dishes Ksakuti. (Xacuti or Chacuti - Curry, which is prepared only in Goa; with a complex set of spices, including with white poppy seeds, sliced or grated coconut and large dried red peppers of Chile) Local Catholics prepare more often for large events and holidays.
Favorite snacks - Rissole de Camarao (Rissóis de Camarão is something between a cake and kitlet, fried or baked), Crockets made of beef, fried mussels and shrimps in breading with semolina . Ideal under cold beer.
Interesting sweet dish called bebinca. - This is a real Favorite for Christmas. This is something like pudding, only layered. Traditional Bebinka is 16 layers. The ingredients of sweets include flour, sugar, foiled oil, egg yolk, coconut milk and almond chips (it is sprinkled). However, you can try a bevel not only for Christmas, but when you like in local restaurants. Feed Bebelka often in warm form, but with ice cream.
If you want fun, you drink in the flavion, like in everything goa and not only there, alcoholic drink Fenny (Feni), which is made from the juice of cockerel palm or cashew fruits. This drink is three varieties: Arak (lower grade), Kazulu (moderate fortress) and Fenny (product of the third distillation, highest grade, 42 degrees of the fortress).
This feathers make it interesting way (if the traditional method, of course): the fruits of cashews are broken on the stone, and the juice is dripping into the container, buried to the ground. Then the resulting juice is cleaned in clay or copper pots and boiled in a large pelvis (preferably still on wood fuel). Distillation takes about 8 hours.
Here is a bottle of this good, you can bring home as a souvenir - everyone likes. Naturally, they drink other drinks, such as beer or wine, especially on local holidays.
But in general, Restaurants in Cole a lot . One of the most popular town restaurants - Rias Cuisine (Next to Hotel Lucky Star and The Golden Palms Hotel & Spa, on the coast). In fact, this is a modest small family restaurant with a wide selection of dishes, from European to Goan. At the same time, with very reasonable prices and very cool conversational owners.
It is also worth looking into the restaurant "The Garden" (on Colva Beach Road with La Ben Resort). This is a local cuisine restaurant who inspires more trust than the café. Shrimps and fish can be selected in the aquarium at the entrance to the cafe. Juices are cooked immediately in sight, behind the fenced rack. Everything is delicious and diverse, besides, sufficiently cheap. True, the restaurant works only in the evenings, the day is closed.
A restaurant "Jamies Colva" (On Colva Beach RD, across the road from La Ben Resort) is a good interior, quality service, compliments from the cook (in the form of a piece of cakes and ayrana), delicious inexpensive food. A very relaxed atmosphere, and among visitors more often the British.
Well "Fishka" (On the road from Sunset Beach, opposite Alila Diwa Goa) - with a fairly simple setting, but first-class service and an excellent menu.
