Goa
Goa
STARTING WITH THE bread called pao, the Portuguese influence in Goan food is undisputable. This tiny coastal state was under Portuguese rule until 1961, decades after the rest of the country received independence. So, every lane, house, and dish in this party capital boasts a dash of Portuguese flavour. Potatoes, tomatoes, pineapples, guavas, cashews—Portuguese have contributed significantly to Goan cuisine, and their spicy peri-peri chilli is as important as any other condiment in the country.
It is impossible to land in Goa and not come across these dishes— arroz doce (a Portuguese derivative of kheer), feijoada (pork and beans stew), vindaloo— a spicy curry whose name is derived from the Portuguese term for garlic and wine marinade ( vinho e alho)— and chorizo sausage.
Horse Shoe Bar and Restaurant, located in Rua de Ourém, is a bistro where a single chef prepares all the classic Laso-Indian dishes and offers you the best version of bacalhau (dried and salted cod) and bean-and-pork feijoada. For a plate of scrumptious and budget-friendly vindaloo, head to Viva Panjim, a small eatery inside an old Portuguese-style house at Rua 31 de Janerio.