Culinary,  India

Culinary Tour of Goa

Overview
Program
Enquiry/Booking
Overview

This is a guided 13D/12N culinary program of Goa.

 

The program can be easily customized based on your preferences. For example, you could begin your tour either in Delhi or Mumbai, include a sightseeing tour of Mumbai, or reduce the duration of the culinary program from 13 days to 9 or 10 days.

 

For inclusions & exclusions, pls refer to Program tab.

 

Suggested months for the tour: March & November

 

For queries/bookings, pls email us at hello@crimsonasia.my or Whatsapp +60-122030624

 

*****

 

 

Goa’s Culinary History over the ages….

 

Goan cuisine is influenced by numerous cultures that it came into contact with over the centuries: Portuguese, Arab, Brazilian, African, French, Konkan, Malabar, Malaysian and Chinese. The three main communities of Goa — Hindus, Muslims and Christians — also contributed to the cuisine. This blend of native cultures and foreign is reflected in Goan cuisine.

 

The major foreign influence came from the Portuguese. This started in 1498 when Portuguese explorer Vasco De Gama came to Goa. The Portuguese started trading with India and brought with them an assortment of goods, including vegetables and spices like potatoes, chillies, tomatoes, cashew nuts, passion fruit and more. They also brought pork, beef, bread, vinegar and other meats. The local cuisine and recipes were transformed, leading to the changing food habits and lifestyle of local Indians. New dishes were introduced, like pork vindaloo, prawn balchao and pork feijodda.

 

Goan Hindu and Christian food are distinct from each other. Christian Goan cuisine draws influences from Portuguese, Konkani, British, Saraswat and South Indian cuisines. Every Goan dish has four important elements: sweetness, sourness, spice and salt. Hindu Goan cuisine can be quite different from Christian Goan cuisine, as it still contains these elements and makes use of tamarind and kokum, while Christians use vinegar to get a tangy flavour.

Program

Day 1:  ARRIVE MUMBAI

 

Upon arrival in Mumbai, our representative will meet you at the airport and assist you to the hotel.

 

Upon arrival, check in at your hotel and overnight stay at the hotel.

 

Day 2: FLY MUMBAI – GOA (B,D)

After breakfast, transfer to airport to board your flight to Goa. Upon arrival, meet and assist and then transfer to your hotel.

 

In the evening, we proceed for a welcome dinner @ Fisherman’s Wharf. The Fishermans Wharf isn’t just a restaurant; it is the ultimate culinary destination. Here, we blend great food, impeccable service, and a fantastic atmosphere to create the perfect dining experience for you. Since 2005, Fisherman’s Wharf Goa has captured the tastes of the multi-cultural Goan community with the authentic Goan cuisine. The original sea food multi-cuisine restaurant is located on the banks of River Sal in South of Goa. 

 

Overnight stay at hotel.

 

 

Day 3: GOA (B,L)

After breakfast, we proceed to visit Fort Aguada Lighthouse, old churches, St. Augustine Tower and the Mangueshi Temple.

 

Later we proceed for spice plantation visit. A guided tour will take you on a journey of the plantation which is home to most of the spice trees grown in India such as cardamoms, cloves, chillies, vanilla, nutmeg, bay leaf, black pepper, lemon grass, all-spice plant (which has a taste of five spices) and much more. You also get a chance to see tropical trees such as pineapples, bananas, betel nut, jackfruit etc. You are free to gain as much knowledge as possible by asking the guide questions and they will certainly help you out. The medicinal value of these spices will also form part of knowledge tour.

 

After the plantation tour, a traditional lunch awaits you amidst the natural habitat of flora and birds of the place.

 

Overnight stay at hotel.

 

 

Day 4: GOA (B)

Around 0800 hrs we proceed to Rita’s Gourmet where you will be welcomed in a traditional way, followed by a brief introduction of the day’s proceedings. Then we relish South Indian breakfast Dosa, Uttapam, Idli, Chutney, Sambar etc. including demo and hands-on cooking of one dish.

 

Interactive discussions on different culinary activity during the breakfast session as you enjoy live cooking. After breakfast we visit to the exciting farmer’s vegetable/fruit/spice and seafood market. This visit showcases vibrant ingredients used in the day to day cuisine and identifies different ingredients, spices and condiments. 

 

After the market visit, we are back at Rita’s Gourmet. Freshen up with tender coconut water/kokum juice/fruit juice etc. Today we prepare exclusive Goan Cuisine namely Xacuti, Cafreal, Recheado, Caldin etc.

 

A brief introduction to the background of Goan cuisine - how different vegetable, fruit and other ingredients were introduced by the Portuguese in Goa and how these ingredients have now become part of the most of the cooking. Different wet and dry spices will be on display and a brief on its uses in cooking will form part of the workshop. So, get set in your apron and chef caps for a delightful demonstration and hands-on cooking.

 

Learn to prepare curries, chutneys and pastes using different spices and condiments and apply them to cook classic Goan delicacies. Cook and savour as you celebrate the joy of cooking. During the interactive session, guests will be encouraged to participate and clarify their doubts on the day’s cooking. A hard copy of recipes will be given. Enjoy the sumptuous lunch with an array of dishes along with appetizer.

 

After lunch, introductions to different varieties of Goan sweets such as dodol, bibanca, bolinhas, doce, baath, seeradura etc, and a brief on the way they are prepared in the local homes.

 

Evening free to relax. Overnight stay at hotel.

 

 

Day 5: GOA (B,D)

After breakfast, we proceed to visit the bakeries of Goa. Many of the bakeries in Goa go back more than 20 years, and some like Snow's Bakery in Margao, Geeta Bakery in Panjim and Cafe St. Anthony in Siolim go back four decades or more.

 

Often housed in heritage structures, they make the most delicious of snacks, sweets and cakes every day, serving them fresh to their equally long-time patrons. These are the places where you will get the best bebinca in Goa and the best plum cakes in Goa all year round.

 

In the evening, we proceed for dinner home style cooking at Bhatti Village in Nerul, where you won't find a menu but will be assured of fresh and flavorful food and warm Goan hospitality. This is a family owned and operated restaurant in a typical Goan house (lovely display of antique utensils and liquor bottles of different shapes and colors) in the village of Nerul which is not easy to find. This is one of Goa’s best kept secrets and off the tourist map!

 

The restaurant is run by the family of Patrick and Merciana D’Souza who have a passion for food and wine. Patrick oversees the customers, his wife cooks, and their children (old enough) wait on tables. Here you will have real differentiator, that is, the taste of their food. The rava fried roe is fabulous, and all of their fish entrees have a local flavour which you just don't get in fancy restaurants. Here you will try the pork roast (done to perfection) and the sausage chilly fry with pulao, both of which are tasty and authentic Goan preparations.

 

Overnight stay at hotel.

 

 

Day 6: GOA (B)

After breakfast, we proceed for hands-on cooking session with lunch at Mum’s Kitchen. Since 1997, Mum's Kitchen has progressively served rare examples of Goan cuisine - it's a growing movement striving to save the Goan cuisine from extinction. This place is also a tribute to "Mothers" from far flung corners of Goa for having contributed in compiling exclusive traditional recipes, the result being a range of food so exquisite. It's a testimony to the rich Goan culinary traditions.

 

Afternoon free to relax.

 

Overnight stay at hotel.

 

Day 7: GOA (B,L)

After breakfast we are free to relax.

 

In the afternoon we proceed for an authentic Goan lunch at O Coqueiro. One of the most iconic Goan Portuguese dishes called “Chicken Cafreal” was served in O Coqueiro first.

 

O Coqueiro bagged an International Award for Excellence in Cuisine.  They picked up this accolade from the International Wine & Food Society, UK. This restaurant is the top choice for Goan Portuguese food and is a must-do!

 

The authentic Goan cuisine, unrivalled service and its native open decor and ambience ensure an unforgettable outing. Way back in 1968, a small eating joint originated with simple Goan fare, only to be made famous by Chef Gines Viegas when he returned from East Africa. And his culinary legacy is still alive in this historical restaurant!

 

Overnight stay at hotel.

 

DAY 08: GOA (B,L)

After breakfast proceed to the village of Veling in Ponda Taluka of South Goa and the house of (Kanta Gawde) Saraswat Brahmins from the Konkan region on the western coast of India.

 

Saraswat cuisine is usually pesco-vegetarian. This community regards seafood as vegetables from the sea. They refrain from eating any land-based animals. You will be served the typical lunch with the family along with the hospitality.

 

Back to hotel for some rest.

 

In the evening, we will proceed to Mackies Saturday Nite bazaar which is located on the banks of river Baga at Arpora-Baga. The bazaar is open every Saturday 6.00 p.m. onwards when sun is about to set till late at night.

 

People from different parts of the world meet in a simple, warm and friendly atmosphere where traditional Goan sense of hospitality exists. Walk through the lanes of colourful oriental artisan bazaar, go from one stall to another and surprise yourself with a wide range of products. This market is lined with stalls selling a wide range of souvenirs and gift items. There are also several eating joints offering lip-smacking delicacies from various cuisines.

 

Overnight stay at hotel.

 

 

DAY 09: GOA (B)

After breakfast we proceed to the world’s first Feni (cashew nut toddy) cellar in South Goa. It involves a visit to a cashew orchard, a walk through the traditional distillery, a tasting session and an al-fresco meal in the middle of a spice plantation.

 

Afternoon back to hotel. Rest of the day free at leisure.

 

Overnight stay at hotel.

 

 

DAY 10: GOA (B)

Whole day free to relax.

 

DAY 11: GOA (B)

Whole day free to relax.

 

DAY 12: DEPART FROM GOA TO MUMBAI (B)

Depart Goa to board your flight for Mumbai. Upon arrival, meet and assist and then transfer to your hotel.

Overnight stay in hotel.

 

DAY 13: DEPART MUMBAI (B)

Final departure transfer to airport to board flight for home.

 

***Program Ends***

Hotel Accommodation

Mumbai               Hotel Fariyas (www.fariyas.com)

Goa                        Sonesta Inn Resort, Candolim (www.sonestainns.com)

Note: During the time of booking, if any of the above hotel is waitlisted/sold out, alternative hotels will be provided which will be at par.

 

Inclusions:

-Accommodation on bed and breakfast basis.

-Domestic return airfare Mumbai-Goa

-Arrival/departure transfers.

-Sightseeing tour as per itinerary inclusive of entrance fees with local English-speaking guide.

-Private AC vehicle

-Welcome dinner @ Fisherman’s Wharf on Day 02.

-Traditional lunch at Spice Plantation on Day 03.

-Cooking session with lunch at Rita’s Gourmet on Day 04.

-Bakeries visit with tasting on Day 05.

-Dinner at Bhatti Village on Day 05.

-Cooking session with lunch at Mum’s Kitchen on Day 06.

-Lunch at O Coqueiro on Day 07.

-Cooking session (Saraswat Brahmin) with lunch with local family on Day 08.

-Mackies Nite Bazaar visit (Only open on Saturdays).

-Visit to Feni Cellar on Day 09.

-Two bottles of water for each guest daily while on tour.

-All applicable taxes.

 

Exclusions:

-International return flight to Mumbai

-Travel insurance.

-Meals that are not stated above, and beverages

-Personal expenses

-Tipping

 

Visa

E-Visa for India

 

E-Visa (multiple entry) for India is now valid for 1 year and costs USD80. Approval for E-Visa is within 24 hours, provided that necessary information is filled in correctly in the online application form, and a copy of your passport and passport photo are uploaded in the form.

 

Kindly refer to this link for E-Visa application: https://indianvisaonline.gov.in/evisa/tvoa.html

Note: Passport photo for Indian visa requires a white background.

 

For queries/bookings, pls email us at hello@crimsonasia.my or Whatsapp +60-122030624

 

 

Enquiry/Booking

For queries/bookings, pls email us at hello@crimsonasia.my or Whatsapp +60-122030624

Leave a Reply

Your email address will not be published. Required fields are marked *