Xacuti is prepared using grated coconut and lots of spices. It can be made with lamb or chicken and is best enjoyed with poie bread, a Goan delicacy.

This is a popular mackerel fish curry that is prepared using grated coconut, urad dal (lentils) and methi (fenugreek) seeds.

This is a dish comprising sun-dried shrimps that have been toasted, salted and mixed with grated coconut and spices.

This is a hearty chicken soup comprising boiling broth, vegetables and rice.

Arroz doce is sweetened rice pudding that’s served on auspicious occasions like Christmas Eve. It is sometimes spiced with cinnamon and is a delicious treat for every lover of sweet treats.

Though rice is very popular, there are two other accompaniments served with hot curries in Goa. Sanna is a steamed rice preparation that is the Goan version of idli and poie is a round, baked bread that is found in every nook and corner of Goa.

Bebinca is a layered treat made of coconut milk, flour, sugar, coconut juice, eggs and clarified butter. It is often served on special occasions.

To wash down spices, Goans drink lots of sol kadhi: a cooling drink made with kokum water (water made with kokam that is a plant used as a spice or medicine) and a sort of milk made from the paste of grated coconut, garlic and chillies. It is consumed as a post-meal digestive.

One of the most prominent indicators of Portuguese influence on Goan food is vindaloo. It is a stew-like dish that is filled with spices. Malt vinegar is the star component of this preparation, which is infused with garlic and several spices.

This is a special Goan pickle that goes perfectly with rice and bread. It is usually prepared with seafood and is deep red in colour, owing to the number of spices that go into its preparation. Balchao is made using cumin, onion, garlic, dried chillies, pepper, turmeric powder and vinegar, among other condiments.

Spicy and tangy, this coconut-based curry is popular across households in Goa and is a prominent feature at most of its restaurants. Mostly served with steamed rice, it makes for a hearty meal. A paste is prepared with ground coconut, red chillies, peppercorns, cumin seeds, coriander seeds and turmeric powder to which water, sliced onions, green chillies and kokum (a plant that is used as a spice or medicine) are added. Some preparations use tamarind to infuse a slightly sour taste.