The Goan cuisine is an interesting mix of varied influences and is undoubtedly one of the most evolved cuisines of India.. There are two separate traditions in cuisine influenced by the respective religions of Hinduism and Christianity. Though the recipes and techniques are different, there are some points where they come together to produce culinary wonders.

The basic components of Goan cooking are, not surprisingly, local products. The claim that every part of the coconut is used for something is not an idle one. Coconut oil, milk and grated coconut flesh flavor many dishes, while toddy, the sap from the coconut palm, is also used to make vinegar and to act as a yeast substitute. Another important product of the palm is jaggery, a dark colored sweetener that is widely used in preparing Goan sweetmeats.

Goan cooking generally involves liberal amounts of spices, too, giving dishes a strange taste and distinctive aroma. The most commonly used include cumin, coriander, chilies, garlic and turmeric. Another local ingredient used to flavor fish curries is kokum. Particular combinations of spices have led to a number of styles of cooking, which have subtly differing flavours-masala, vindaloo and balchao being some of the most famous.

For the main content of the meal, seafood of all varieties is eaten, and pork and chicken are the most commonly used meats. The Portuguese influence in goan cooking cannot be ignored. Dishes such as racheiado, caldeirada and cabidela reflect the legacy of the state's colonial heritage.

Goan cuisine does not naturally cater for the vegetarian, and as compromise various cooking styles like xacuti, caldinha etc., are sometimes used in the preparation of vegetables. Two vegetable dishes, however, are mergolho, which is made from pumpkin and papaya and breadfruit curry.

Goa is famous for its seafood, the 'classic' dish being fish curry and rice. With the variety and range on offer, however, combined with the skills of the local cooks, there is a mouthwatering choice. Kingfisher is probably the most common item, on the menu, but there are many others including pomfret, doumer, shark, tuna and mackerel. Among the excellent shellfish available are crabs, prawns, tiger prawns and lobster. Other seafood includes squid and mussels.