WELCOME

TO
GOA - A PERFECT HOLIDAY
DESTINATION
A Presentation
By
Anurag, Chirag, Nikshith and Chaitanya
 INTRODUCTION

• Goa is a state in western India with coastlines stretching along the

Arabian Sea. Its long history as a Portuguese colony prior to 1961 is
evident in its preserved 17th-century churches and the area’s tropical
spice plantations.
• Goa is also known for its beaches, ranging from popular stretches at
Baga and Palolem to those in laid-back fishing villages such as
Agonda.
 GEOGRAPHICAL
LOCATION

• Goa is a part of the coastal country known as the Konkan, which is an escarpment
rising up to the Western Ghats range of mountains, which separate it from
the Deccan Plateau. The highest point is the Sonsogor, with an altitude of 1,167
metres (3,829 ft). Goa has a coastline of 160 km (99 miles).
• Goa has long been regarded as India's golden coast. The Arabian Sea, sandy
coves, endless rivers and lush green fields offer a kaleidoscope of sublime natural
beauty. Goa is situated between Maharashtra and Karnataka. The major rivers
flowing through Goa are Mondovi, Zuari, chapora, Tee and Betu. The local
languages are Konkani and Marathi.
• Goa has more than 40 estuarine, eight marine, and about 90 riverine islands. The
total navigable length of Goa's rivers is 253 km (157 mi). Goa has more than 300
ancient water-tanks built during the rule of the Kadamba dynasty and over 100
medicinal springs.
 LOCAL
INGREDIENTS
Following are the Local Spices used in Goan Cuisine:-

• Red Rice • Goan Sausages (Chouricos)

• Coconut Vinegar (Toddy vinegar) • Dried Fish
• Lemon Berry (Tefla) • Goan Chilly
• Bimblim/Bilimbi (small fruit similar to • Fish Tamarind (Kokum)
gherkins) • Pippal (Goan black pepper)
• Palm jaggery
The commonly used vegetables are lady fingers, ridge gourd
(goncaim), snakegourd (podaim), and during winter turnip
(knolknoll), amaranthaus (tambdi bhaji), radish etc are available.
Local available fruits are bananas, the thick skinned sal datte, the
thin skinned 'figos de Horta' and the Big 'Moira banana', seasonal
melons, chickoo, jamuns, mango also are available.
Coconut Lemon Palm
Vinegar Berry Jaggery

Goan
Sausages
(Chouricos)
 UTENSILS
• Clay Pots: Most of the Goan cooking is done in earthen pots. The use of earthen pots improves the
flavour of the food and in these vessels it does not get spoilt easily. A classic example is the Goan fish
curry, which when kept for a day in this vessel tastes even better.
• Brass Utensils:Pots and pans of brass are commonly used in cooking desserts. This is because of the
fact that the thick and heavy bottom metal prevents the sticking of jaggery and coconut to the bottom.
• Varn: It is a grinding stone which has a round stone that is moved around in circular motions to grind
and make pastes of spices.
• Dantem: This equipment is used for grinding cereals. It consists of two wheel-shaped stones fitted on
top of each other. The stone on top has a hole in the centre in which the grains have to be put. The top
stone is rotated and the friction causes the grains to be ground into flour, which collects all round the
stone.
• Coconut Spoons: A very economical usage of coconut shells is as a spoon for cooking. The shells are
split into halves, polished, and attached to a long wooden handle to make a spoon.
• Moltulem: These are earthenware dishes mat are traditionally used for serving prepared dishes.
They give an attractive and ethnic appeal to the Goan food and also help to retain the flavour and
aroma of the food
 Clay Pots Varn

Coconut Brass
Spoons Utensils
 SNACKS

• Empadinhas:- This are small pies stuffed with spicy pork and encased in a rich,
sweet crust. This Portuguese-influenced snack makes for great finger food, lovely to
pop in your mouth when you’re hungry.
• Ros Omellete:- An omelette drowned in spicy chicken
or chickpea gravy and served with pão (Portuguese-Goan bread)
• Prawn Rissois:- These mouthwatering snacks are made with Prawns and Batter
which are best served hot and crispy and are perfect to have on a rainy day.
• Beef Cutlet Pao:- Cutlets are popular side dishes for dinner. They also make for a
great snack to be gobbled up on its own, dipped in sauce or served between slices of
bread.
 BREADS
• VADE KOKOI: It is a kind of deep-fried bread spiced with dried ginger and chilli
powder and served with jaggery molasses.
• POEE:- It is a traditional Goan bread which is made from Whote wheat flour and
maida with wheat bran.
• Pao:- Pao is a bread made from refine flour and yeast and was brought to goa by the
Portugese.
• SANNAS: Steamed rice cakes, round shape, made from rice, coconut toddy and
served on festival occasions to accompany the thick spicy gravies. It looks similar to
Idli.
• BAAKRI: It is crispy bread made from rice and coconut which is spread on a banana
leaf and then turned over a lightly greased pan.
 VEG MAIN COURSE

• SAAR: This can be called a soup course. It can be made from any vegetable and is
usually sweet and sour in taste.
• KHAT KHATEM: It is a typical Hindu dish which is an assortment of vegetables
diced and cooked in a thick and mild coconut masala.
• COCONUT KADI: This is a liquid usually used as a digestive between meals. It is
coconut milk that is flavoured with spices and kokum.
• CALDO VERDA: This is Goan soup that is thickened by adding mashed potatoes and
is garnished by juliennes of spinach.
• MOONGA GANTHI: A lentil preparation made by boiling sprouted moong dal with
curry leaves, green chillies, and tender coconut. It is flavoured with a masala of red
chillies, coriander seeds, and pepper corn and tempered with asafoetida and
mustard seeds.
• Cabbage Foogath:- It is a classic Goan veg main course dish made from
Cabbage, Jaggery and Coconut.
 NON VEG MAIN COURSE

• CHICKEN VINDALOO: This is a chicken dish in which the spices are ground along
with toddy vinegar, which gives it the traditional tangy flavour. This can be also made
with Pork too.
• BAFFAD: Brown beef stew with coconut flavour cooked with radish.
• PRAWNS RECHADO: Rechado is a red-coloured spicy paste made
from red chillies, vinegar, and spices. It is made with Praawns and can
also be made with many other fillets of fish too.
• CALDEEN: It is a thick fish curry made by grinding coconut, turmeric, ginger, garlic,
cloves, and cumin. Rice is the thickening agent used in this dish and the base of the
gravy is coconut milk.
• AMBOTIK: Fish is cooked with a paste of red chillies, cumin seeds, peppercorns,
ginger, garlic, and tamarind pulp.
• Autentic Goan Fish Fry:- Goa is known for its seafoods and therefore Fishes play
important role too. Fish fry in Goa is mostly made from Surmai, Pomfret or Ravas
which is marinated in special masala and coated with Rava and then shallow fried.
• XACUTTI: This is a curry made primarily of chicken (Galina) variations. It may also
be made of lamb, pigeon, and sometimes turtle and dove. The base of the gravy is
made from grated coconut which is roasted and then ground with other spices to
make rich, dark gravy.
• GALIHNA CAFREAL: Grilled chicken, with skin, marinated in a spicy thick green
paste.
 RICE PREPARATIONS

• Tisreo or Clam Pulao:- Rice is cooked in a clam broth seasoned with spices
and clams.
• Arroz De Camarao (Prawn Pulao):- A popular Goan rice dish with a
combination of prawns and rice. Rice is flavoured with Spices, Prawns and green
chillies to give a spice kick.
• Goan Mussel Pulao:- It is a delicate pulao made out from Fresh Mussels which
are cooked with Basmati Rice and spices.
• Goan Rice Pilaf:- A flavorful traditional Indian rice recipe that includes
cardamom pods, cinnamon, cloves, tomatoes and basmati rice.
 SWEETS

• Goa has a variety of sweet dishes also from both of its regions.
• BIBINCA: Also called ‘BIBI’. Cooked in layers (min. 8 layers). Made of coconut milk,
yolk, maida, ghee, palm jaggery, powdered sugar and nutmeg powder. It is made in a
layered form which is baked one at a time.
• KULKULS: Christmas sweet made from maida, coconut juice, and butter and then
given a marble shaped and rolled over a fork and deep fried.
• HOLLE: A paste of rice flour, grated coconut, and jaggery is wrapped in a jackfruit
leaf to resemble a cone. It is then steamed to make putte.
• NEUREOS: It is a traditional Christmas sweet made from refined flour with a filling of
grated coconut, cashew nut, raisins and sugar. Then given a half moon shaped and
deep fried.
• Serradura:- It is a dessert which is from Portugal and brought in Goa by the
Portugese. It is made Condensed Milk, Whipped Cream and Marie Biscuits.
 FESTIVALS
• Goa is a state rich in tradition both among Hindus and Catholics.
• CARNIVAL: is the main festival out there. Some of the common dishes are Bolos
(ground wheat flour, coconut, jaggery, fermented with coconut toddy and baked) and
baticas (a cake made of coconut, egg, semolina, and sugar). Goa Carnival is very
famous in World and is known too for its carnival. In this Carnival various Dance
Performances and Fun Filled Parade is there.
• THE FEAST OF NORIDADE or KONNOS (harvest festival) on August 24, "fou" or
powa (flavored rice) is prepared, which is served with coconut and jaggery. Some
villages prepare Divar and potayos for this occasion. Celebrated Highly in Goa.
• ALL SOULS DAY In Goa, it is celebrated as Almachem Fest. On this day, onn (a sweet)
is prepared to satisfy the departed souls who visit their house. Another special
festival food is sannas (bread with boiled rice, coconut ground in toddy and steamed)
• Christmas:- Chirstmas is one of the festivals celebrated in Goa in which the
Christian population of Goa visit the Churches, Sing Carol, Have Gala time in Home
with Food & Wines and donate some of amount of money and essentials to the needy
by becoming Santa Claus.
• Shigmo:- It is a spring festival celebrated in the Indian state of Goa, where it is one
of the major festivals of the Hindu community. Is is celebrated during Holi.
• Ganesh Chaturthi:- Ganesh Chaturthi is also celebrated in Goa by its Hindu
population in which they install the Idol of Ganpati Bappa in the houses and do its
rituals for 10 days.
 PLACES TO VISIT

• Goa is known ad Favourite Tourist Spots too. Even when anyone plans a trip their first
preference is Goa.
• Goa is also known for its beaches too. Some beaches are such that Indians are not
allowed to visit that beaches for the privacy of the Foreign Tourists.
 PANJIM

• In Panjim one can visit Various Casinos, Goa Museum, Dona Paula Beach, Immaculate
Conception Church, Shree Mahalaxmi Temple, Cruising around Panjim, Basilica of
Bom Jesus. And if you visit Panjim in Carnival Festival than you can also enjoy Goan
Carnival too.
 CALANGUTE

• Calangute Area is known for its beaches which are having very beautiful views from
their side. Beaches include are Baga Beach, Calangute Beach, Cadolim Beach Road
and more. Also it has Reis Magos Fort (which is close to Panjim).
 PONDA

• In Ponda or called as Fonda one can visit the Spice Farms, Shantadurga Temple,
Ramnath Temple, Mangeshi Temple, Nageshi Temple, Bondla Wildlife Sanctuary,
Safed Masjid and many more places to visit.
 DUDHSAGAR FALLS
• This tourist spot is one of the gems of Goa. It looks so pretty and has a beautiful view.
Most of us has seen this Falls in the Movie named Chennai Express in which the train
stops that scene the behind waterfall is Dudhsagar Falls. Located 43 Kms from Goa.
Also it is known as Dudhsagar since it the waterfalls looks like Milk falling down due
to its water looking like of Milk.
 MARGAO

• Places to visit Margao includes Church of Holy Spirit, Colva Beach, Sri
Damodar Temple, Our Lady of Grace Church, Benaulim Beach and
many more places to visit.
THANK YOU