Goa is one of the most beautiful states of India and is much famous for its idyllic beaches, churches, palm trees and the wonderful local drink, Feni. But few know that this small state by sea also boasts of a lip smacking cuisine that whets the palate of the gourmet no end.

The Goans are very fond of food and siesta and they usually do not compromise with any of these. Many people of the state still make food traditionally simmering the curries on firewood in clay pots for long hours to make them delicious and smoky.

The best thing about the Goan cuisine is that it reflects the best of the Portuguese, Mughlai and the local cuisines. The influence of Portugal, which ruled over Goa for many years, can be easily seen on the local cuisine with many Portuguese dishes such as Racheiado, Caldeirada and Cabidela being very popular among the people--both the locals and the visitors.

But Goa has something for the vegetarians also. Merigotha made with pumpkin and papaya and breadfruit curry is very tasty and much relished by the vegetarians and the non-vegetarians alike.

Coconut being widely available throughout the state is commonly used in the various forms to give the many Goan dishes that pungent and unique taste that separates them from the dishes of other Indian states. Interestingly, much like the south Indian states, most of the Goan delicacies are seasoned with coconut oil, coconut milk and grated coconut flesh.

Rice constitutes the staple diet of people and eaten mainly with fish curry and vegetables. This is not to suggest that bread is not consumed in Goa. Actually, a local variety of bread, called Sanna (a steamed roll), is very popular in the state and enjoyed with the various curries.

Among the many drinks, feni is a big hit. A local drink, much renowned for its unique taste, Feni comes in two varieties-Cashew (Kaju) Feni and Coconut Feni. It can be bought from the many shops and beachside vendors lining the various Goan beaches.