Goa - The Locavore

Oyster Masala Rawa Fry

February 17, 2026
Thomas Zacharias

To make this crisp Goan-style rawa fry, freshly shucked oysters are lightly marinated, coated in semolina, and shallow-fried until golden. Crunchy outside, soft and juicy inside, this snack is best enjoyed with lime and a chilled beer by the water.

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Bangda Recheado (Goan Stuffed Mackerel Fry)

February 12, 2026
Thomas Zacharias

A Goan Catholic favourite, Bangda Recheado combines slit, stuffed mackerel with a fiery red chilli–vinegar masala, shallow-fried in coconut oil until crisp.

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Shevto Hooman

February 12, 2026
Sayani Sengupta

Shevto Hooman celebrates the delicate flavour of mullet cooked in a blend of coconut, tamarind, and spices.

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Everyday Locavores

“Everything is so expensive now. Even tomatoes cost ₹100/kg. It’s not easy, but we manage”

November 29, 2025
Chryselle D'silva Dias

—Janabi and Samir, a couple running a gaddo in Goa

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Culture

Pickled and Forgotten: Why Meat and Fish Pickles Are Missing From Modern Indian Cookbooks

September 24, 2025
Sohel Sarkar

Everyone pickles, but only some pickle fish and meat, writes Sohel Sarkar.

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Goa-Style Barracuda Steaks

July 9, 2025
Inseason Fish

In this curry-based recipe from coastal Goa, crisp-fried barracuda steaks are simmered in a vindaloo masala rich in tamarind and spices.

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Main Course

Green Prawns Pulao

June 15, 2024
Chryselle D'silva Dias & Pearl D'silva

Unlike most family-favourite recipes passed down through generations, Chryselle D’Silva Dias recalls the origins of this green prawn pulao,jotted down by her sister Pearl D’Silva while watching a cook-along TV show as a young adult.

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Grinding Songs are a Reflection of Goa’s Intangible Cultural Heritage

April 4, 2024
Heta Pandit

While women from certain communities in Goa are barred from the home and kitchen during menstruation, they are allowed to grind grains on the grinding stone. In this section of 'Grinding Stories Retold: Songs from Goa’, Heta Pandit discovers how traditional gendered norms don’t quite apply to the grinding stone, and the responsibilities and rituals around it.

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The Locavore Champions

Goa’s Plant Man Got A Head Start in Farming

January 11, 2023
Arti Das

The face of the Konkan Fruit Fest, Miguel de Braganza is not only passionate about organic farming, but also committed to nurturing young talent for a food-secure future.

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Culture

Dried Fish: Going Beyond Smell

October 17, 2022
Shruti Tharayil

While India has a rich and diverse culture around cooking dried fish, it hasn’t been celebrated owing to its fraught histories, matters of identity, and smells. Shruti Tharayil writes on challenging old hierarchies of smells, and her own journey of unlearning.

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