OitO in Panjim offers refined Goan-European cuisine with warm hospitality and innovative dining experiences.
Ourém
Ourém in Panjim offers heritage cocktails, Goan charm, and nostalgic, communityrooted drinking experiences.
Chaatery
Makani on the Beach
Makani in Anjuna serves coastal cuisine with ocean views, warm vibes, and top-notch service.
Chaatery in Porvorim serves nostalgic, authentic panIndian street food with purity and tradition.
Editorial
Dear Readers,
Welcome to this edition of Eat & Stay, where we dive into the rich tapestry of Goa’s ever-evolving food and culture. This month, we spotlight a lineup of passionate individuals and ventures who are shaping Goa’s culinary and cultural identity with authenticity, innovation, and heart.
Our cover story takes you to OitO in Panjim, where Goan roots meet European finesse. With its ingredient-driven cuisine, heartfelt hospitality, and a deep commitment to continuous evolution, OitO is redefining what refined dining means in the heart of Goa.
We also explore Makani on the Beach, nestled in Anjuna. This seaside gem offers fresh coastal cuisine paired with breathtaking views, warm ambiance, and impeccable service—perfect for creating unforgettable sunset moments.
In Panjim once again, Ourém invites you into a heritage-inspired cocktail bar where every drink tells a story. Rooted in Goan history and driven by narrative, Ourém combines intimate hospitality with nostalgic flavours and community-centred experiences.
Chaatery in Porvorim brings the spirit of India’s streets to Goa with its pure, traditional, and nostalgic take on chaat. It’s a space that celebrates the richness of Indian street food in a relaxed, highquality setting.
From a lockdown craving to a full-blown culinary gem, Trails of Taste is Madhav Potru’s tribute to authentic Andhra cuisine. His home-style meals, steeped in tradition and warmth, are a delicious expression of community and heritage.
Summer in Goa wouldn’t be complete without the Goa Mango Festival, a vibrant celebration of the state’s most loved fruit. With tastings, cultural performances, interactive workshops, and a platform for local farmers, this festival is a sweet ode to community and sustainability.
Finally, we feature Mumbai-based nutritionist and food blogger Greta Fernandes, who shares her take on the Goan-style King Fish fry. Her version is protein-packed and packed with tangy, spicy flavour —a perfect fusion of health and heritage.
This issue is a tribute to those who are shaping Goa's culinary future, with dedication, creativity, and a deep respect for tradition. From indulgent desserts to mindful, nutritious creations, these individuals bring their unique talents and passion to the forefront, enhancing Goa’s vibrant food culture.
Well, that's all I have for you from my desk this month. I hope you enjoy reading this month’s issue of our magazine. Do share it with your friends all across the globe.
Until next time, cheers!
Jessyl Fernandes
Editor
OitO
02 Makani on the Beach
03 Ourém
04 Chaatery
05 Trails of Taste
06 Goa Mango Festival
07 Goan Spicy Fish Fry
Introduction
Goa, the tiniest state on the western coast of India, boasts golden pristine beaches, palmfringed avenues, flavourful food, delicious Portuguese-influenced sweets, and warm, hospitable people. Also known as the Ibiza of India for its partying. A tropical paradise of flora and fauna, from the very famous 'almi' (mushrooms) endemic to its forests, that grow only on the red mud anthills, to the solar prawns that are fished immediately after the monsoons, Goa is unique. Tourists are also attracted to Goa for its cultural heritage - from the famous old Portuguese churches like Se Cathedral in Old Goa, the 16th Century Safa Masjid in Ponda and Shree Mangesha Temple in Mardol, the legendary Arvalem or Pandava Caves where the Pandavas of the Mahabharat fame lived, to its two unique festivals - Carnival and Shigmo. Goa plays host to many festivals - the International Film Festival of India that promotes cinema, the Serendipity Art Festival, Sunburn Music Festival, The Grape Escapade to name a few. To showcase this varied heritage of culture, art, tradition, food, and people, in 2015 ItsGoa was born. The main aim was to make it the premier portal for all things Goa. We were able to showcase Goa like never before. Soon our blogbased website transcended the virtual space, with the ItsGoa magazine – a sought-after resource for visitors to Goa from countries like Norway, Germany, UK, USA, UAE, etc.
Editorial Team
Chief Editor
Jessyl Fernandez
Sales
Donald Fernandez
Content & Social Media
Saviola Dias
Renata Fernandes
Graphics & Layout
Latisha Govekar
Shashank Parab
For advertising queries:
+91 7887330620 / 9370502124
ItsGoa Media Group
Nordic Intent HQ - Floor 3, PDA
Colony, Porvorim, Goa 403521
Email: mail@itsgoa.com
Website: itsgoa.com
OitO in Panjim blends Goan roots with European finesse, offering refined, ingredient-driven cuisine, heartfelt hospitality, and a commitment to continuous innovation in both food and experience.
Article by: Team ItsGoa
Images by: Oito
cover feature
With over two decades of experience in hospitality management and human resources, the founder of OitO brings a seasoned vision to the table—both literally and metaphorically. Having worked across various sectors and cities, their heart remained anchored in Goa. So, when the time came to embark on a new chapter, opening a restaurant felt like a natural extension of their journey, not only as a hospitality professional but also as someone deeply connected to Goa and its people. OitO was born from this union of passion, place, and purpose.
The Concept: A Seamless Blend of Elegance and Ease
OitO is a chic dining destination in the heart of Panjim, designed to reflect modern European culinary sensibilities while remaining rooted in Goa’s local bounty. The restaurant offers an elevated dining experience that celebrates fresh seafood, innovative fermentation techniques, and reimagined European classics. With its warm and attentive service, OitO aims to make each guest feel welcome, valued, and at ease.
The bar, much like the kitchen, plays with boundaries —balancing precisely crafted classics with innovative creations inspired by both land and sea. The result is a menu that evolves constantly while retaining a strong sense of identity and consistency.
What’s in a Name?
The name OitO—Portuguese for “eight”—was carefully chosen. Beyond its linguistic nod to Goa’s colonial heritage, the word visually mirrors the infinity symbol, reflecting the restaurant’s commitment to continuous reinvention. This idea of endless evolution is central to OitO’s philosophy— whether it’s the way they source ingredients, design the menu, or engage with the community.
As for location, Panjim offered the perfect mix: a space that feels open, accessible, and rich in cultural energy. It’s where locals and visitors naturally converge, making it an ideal canvas for OitO’s concept of timeless yet contemporary hospitality.
Menu Curation: Rooted in Local, Refined by Global
The kitchen draws its inspiration from Goa’s coastal treasures. Emphasising freshness and technique, the team experiments with curing, aging, and fermentation to bring out unexpected depths of flavour. At the same time, the chefs pay homage to European culinary traditions, infusing the menu with signature finesse.
OitO goa
The beverage program mirrors this spirit of exploration. From Feni-based cocktails like Saude! to gin-forward drinks like The Gentry, the bar menu reflects a nuanced understanding of local spirits and global trends. Custom creations are always encouraged—bartenders happily accept the challenge of crafting a drink tailored to your taste.
Among crowd favourites are dishes like Hummus Feta, Prawns Ajillo, and Tenderloin Carpaccio, each showcasing the kitchen’s thoughtful execution and bold approach.
Quality Above All
At OitO, nothing is left to chance. Every dish and drink is subject to a system of checks to ensure quality and freshness. If an ingredient doesn't meet the restaurant’s standards, it doesn’t make it to the table. Special attention is given to dietary preferences, with the team prepared to accommodate a wide range of requirements without compromising on flavour or presentation.
Service with Soul
Hospitality at OitO goes beyond good service. It’s about creating a sense of home through small gestures, intuitive attention, and genuine warmth. The goal is to turn first-time visitors into returning patrons through an experience that feels both personal and memorable.
Feedback as Fuel
Customer feedback is at the heart of OitO’s evolution. While the response so far has been overwhelmingly positive, the team remains grounded and open to criticism. Every piece of feedback—good or bad—is taken seriously and acted upon, allowing the restaurant to grow with agility and purpose.
Staying Ahead in a Competitive Market
Rather than chase trends or compete on gimmicks, OitO focuses on what truly matters—flavour, ambiance, service, and a touch of magic. The approach is simple yet powerful: stay consistent, stay creative, and always aim to surprise.
The Role of Social Media
Social media is a key storytelling tool for OitO. It’s not just about showcasing beautifully plated dishes, but about inviting people into the restaurant’s world. Through behind-the-scenes glimpses, team highlights, and engaging content, OitO’s digital presence mirrors its real-life energy—lively, thoughtful, and community-driven.
Vision for the Future
Looking ahead, OitO aspires to become a benchmark for ingredient-forward dining in Goa. The team envisions a space where people return not just for the food, but for the way the experience makes them feel. Whether it’s deepening ties with local producers, celebrating regional art and music, or nurturing a passionate team, OitO’s mission is clear: grow with intention, create with care, and serve with soul.
In every sense, OitO is more than a restaurant—it’s a living, evolving expression of place, passion, and purpose.
Whole Crab
Colaba Crossroad Hummus
Makani
the Beach
Makani on the Beach in Anjuna offers fresh, coastal cuisine with stunning ocean views, warm ambiance, and exceptional service—perfect for a memorable, seaside dining experience in Goa.
Article by: Abisha Fernandes
Images by: Makani on the Beach
restaurant
Makani on the Beach - Where Ocean Winds Meet Culinary Excellence
Located on the stunning Anjuna beach in Goa, Makani on the Beach is a haven for foodies and beach lovers alike. The name "Makani" means "Ocean Wind" and it's the perfect fit for this seaside restaurant that lets the gentle breeze and sound of the waves enhance your dining experience.
The Story Behind Makani
The owners of Makani were inspired by the breathtaking sunsets on Anjuna beach, and they wanted to create a space where people could enjoy delicious food while taking in the natural beauty of the ocean. They chose this location for its serene coastal vibes, making it the perfect spot for a memorable dining experience.
At Makani, you can expect a culinary experience that blends traditional coastal flavours with modern twists. The menu features dishes made with the freshest local ingredients, sourced from local vendors and fishermen to ensure peak freshness and quality. Two standout dishes are the Golden Crab Baked and Slow Poached Prawn and Clam Curry, both showcasing the richness of coastal cuisine.
The ambiance at Makani is warm and inviting, with a mix of rustic coastal elements and modern design. The large open spaces offer stunning views of the ocean, and the carefully curated lighting and comfortable seating make it perfect for a relaxing dinner with loved ones.
Customer Experience
At Makani, the focus is on creating a sense of belonging and tranquility for each guest. The staff treats every customer like family, providing attentive service and ensuring a memorable experience.
Makani is always evolving to stay relevant in the culinary scene. The menu is updated regularly to include various options, sustainable practices, and innovative ingredients. With new menu launches and events in the pipeline, Makani is set to become a beloved destination for locals and tourists.
In short, Makani on the Beach is a must-visit for anyone looking to experience the best of Goa's culinary scene. With its commitment to fresh cuisine, local sourcing, and exceptional service, this restaurant is sure to leave you wanting more.
Slow-Poached Prawn and Clam Curry
Golden Crab Baked
LIIT (long island iced tea)
Ourém in Panjim is a heritage-inspired Cocktail bar & Restaurant blending Goan history, heartfelt hospitality, and narrative-driven drinks for an intimate, nostalgic, and evolving experience rooted in community and tradition.
Article by: Team ItsGoa
Images by: Ourém restaurant
Nestled along one of Panjim’s historically significant yet forgotten roads, Rua de Ourem, lies a Cocktail bar & Restaurant that is not just a place to drink, but an immersive journey through time and tradition.
Aptly named Ourém, the bar draws its identity from the Portuguese name “Rua de Ourem,” which means "road to the creek." This old trading route once witnessed the exchange of valuable goods— including gold, which in Portuguese is also “Ouro.”
The name Ourém beautifully encapsulates this golden past, marrying local heritage with a modernday concept of community and hospitality.
An Ode to Hospitality
Puru, the bar’s founder draws inspiration from those who breathe life into the hospitality industry— bartenders, service staff, brand ambassadors— people whose passion and dedication define the experience. That admiration laid the foundation for a space where not just drinks, but people matter.
Housed in a meticulously restored old GoanPortuguese bungalow, Ourém blends history with charm. The setting evokes a sense of nostalgia— whitewashed walls, wooden rafters, and colonial architecture—offering a warm, unpretentious ambiance that invites you to settle in and savour.
Puru (Founder of Ourém):
"Most places fill your belly. I wanted Ourém to nourish the soul as well."
A Menu That Tells a Story
Rather than chasing trends or following the crowd, Ourém’s currency cocktail menu is rooted in history and creativity. Inspired by ancient trade, the Cocktail bar & Restaurant introduces a currency menu, drawing on items that once held monetary value— pepper, salt, leather, and of course, gold. Each cocktail reflects an era when these items were traded instead of coins or bills, giving guests not just a drink but a narrative in every glass.
Chef Ines:
"It’s never just about the food on your plate — it’s about the feeling it leaves behind."
The menu avoids complexity for complexity’s sake. Ingredients are locally available, and each cocktail is crafted with simplicity, passion, and precision. The Cocktail bar & Restaurant doesn’t identify a single signature cocktail because every repeat order is considered a bestseller. “If a guest orders the same cocktail four times, you know it’s made an impression,” Puru shares, recalling one such memorable moment.
At Ourém, their menu embraces classic GoanPortuguese flavours — the kind you’d find at traditional family gatherings and laid-back susegadstyle home parties. The culinary selection created by Chef Ines. Signature dishes like their crisp prawn rissois, slow-cooked stews, and Bife en Sangue Amanté evoke comfort, nostalgia, and a hint of indulgence. It’s food crafted for sharing, savouring, and creating lasting memories.
founder
Bife En Sangue Amanté
Creating Connection Over Cocktails
For Ourém, great hospitality goes beyond aesthetic, alcohol and food. The key is genuine interaction. Staff members take time to converse with patrons, understand their preferences, and guide them toward drinks they’ll love. This personal touch enhances the experience and fosters a sense of belonging.
Serving a diverse clientele—locals, tourists, and international visitors—the team has developed an instinct for knowing what each guest might enjoy. And it shows.
Always Evolving
While the foundation of the cocktail program is simple and historically inspired, Ourém adapts with the seasons. The Cocktail bar & Restaurant frequently updates its offerings to highlight seasonal ingredients and introduce new specials, staying fresh while staying true to its roots.
Events, live music nights, and themed evenings further enrich the atmosphere, giving guests more reasons to return beyond the drinks. Though mixology trends don’t necessarily influence the bar’s direction, it continues to thrive by doing what it does best—getting the basics right and creating an honest, heartfelt space.
Looking Ahead
Running a Cocktail bar & Restaurant in a city like Panjim comes with its fair share of challenges—be it logistics, staffing, or the unpredictable nature of the F&B industry. The team at Ourém approaches these hurdles with a mindset of continuous improvement.
Waste is kept to a minimum, systems are continuously evaluated, and the vision remains clear: to be a Cocktail Bar & Restaurant where people love to work and guests love to return. Looking ahead, Puru is committed to ensuring that Ourém remains a vibrant and welcoming Cocktail Bar & Restaurant— consistently delivering quality, and driven not just by profits, but by positivity and passion.
A Golden Experience
In a city brimming with bars, Ourém stands out by looking inward—toward its heritage, its people, and its values. It’s not just about serving cocktails; it’s about reviving stories, honouring tradition, and offering a heartfelt experience in every sip.
In many ways, Ourém is more than a bar—it’s a toast to Goa’s golden past and a celebration of its vibrant present.
ambiance of ourém
Chaatery
Chaatery in Porvorim brings authentic, pan-Indian street food to Goa with a focus on nostalgia, purity, and tradition— offering a heartfelt, high-quality chaat experience in a relaxed setting.
Article by: Team ItsGoa
Images by: Chaatery
restaurant
Tucked away in the vibrant lanes of Porvorim, Goa, near the bustling Copperleaf, Chaatery isn’t just a restaurant — it’s an invitation to relive the essence of Indian street food through flavours, memories, and tradition. Founded by Adheesh Bhagat, Chaatery emerged from a deeply personal craving shared with his wife — a yearning for authentic, high-quality chaat that could match the taste and warmth of what they loved growing up.
“When we noticed that the chaat category hadn't really been given the attention it deserved, we decided to change that,” shares Adheesh. “Chaatery was born from love — for food and for memories tied to it.”
A Journey Across India in Every Bite
At the heart of Chaatery lies its rich, pan-Indian menu. The concept is simple but powerful — to bring the diverse chaats of India under one roof. From Delhi’s Dahi Papdi to Kolkata’s tangy Puchkas, from the robust flavours of Rajasthan to the comforting spices of Maharashtra, every dish is a tribute to the region it comes from.
The menu, carefully curated, goes beyond the popular favourites to introduce diners to lesserknown delights — a move that is both bold and refreshing. The Lachha Tokri Chaat, Aloo Tikki, Chole Bhature, and Kaanji Paani have already become customer favourites. Their Moradabadi Soda Shikanji is fast gaining fans for its unique twist on a summer staple.
Thoughtfully Crafted, Inside and Out
dahi papdi chaat above, laccha tokri bottom, Kolkata club kachori left
Every element at Chaatery reflects careful thought — from the food preparation to the ambience. The name itself, a clever play on “chaat” and “eatery”, evokes a feeling of comfort and familiarity. The restaurant offers indoor and outdoor seating in a relaxed, air-conditioned space that encourages conversation and connection.
What truly sets Chaatery apart, though, is its commitment to purity and quality. Every component — be it the masalas, puris, or chutneys — is made inhouse. The team uses raw, organic, and local ingredients, processed freshly every day to ensure an uncompromising level of taste and hygiene. As a 100% vegetarian venture, Chaatery also goes the extra mile to accommodate dietary restrictions, including lactose and gluten intolerance.
Adheesh Bhagat & Radhika Agarwala
Lachha Tokri chaat & Aloo tikki
More Than Just a Meal
For Adheesh and his team, Chaatery is about more than food — it’s about emotion. “One of our guests told us the Aloo Tikki reminded her of her grandmother’s recipe. That moment made us realise we were not just serving food — we were serving nostalgia,” he reflects.
This deep emotional connection with customers is what drives the restaurant’s service philosophy. The staff are trained to keep the mood light, friendly, and inclusive, creating an atmosphere where guests can relax and truly enjoy their experience.
Standing Out in Goa’s Culinary Scene
Despite Goa’s rich and diverse food landscape, Adheesh observed a noticeable gap when it came to quality chaat options. Chaatery steps into that space confidently, offering a well-rounded and high quality alternative to the often limited roadside selections. Their regional diversity, combined with consistency
in standard, has helped carve out a distinct identity in a competitive market. Social media has played a key role in amplifying that identity. From sharing behind-the-scenes glimpses and customer testimonials to announcing new dishes and events, Chaatery uses digital platforms not just as a marketing tool, but as a bridge to build a community of food lovers.
A Vision for the Future
Though Chaatery is still in its early days, the vision for the future is bold. “We want Chaatery to become the go-to chaat hangout in Goa, and eventually expand across India,” says Adheesh. “Our journey will be guided by how our customers respond, but the goal remains clear — to celebrate and elevate the humble chaat.”
In a world of ever-changing food trends, Chaatery serves as a comforting reminder that sometimes, the most powerful experiences come from the simplest of dishes — prepared with care, rooted in tradition, and shared with love.
Chaatery
Born from a lockdown craving, Trails of Taste in Goa is Madhav Potru’s heartfelt homage to authentic Andhra cuisine—offering nostalgic, home-style meals rooted in tradition, warmth, and community.
Article by: Team ItsGoa
Images by: Trails of Taste
restaurant
itsgoa_ Itsgoa
In the heart of Goa, far from the spice-laden kitchens of coastal Andhra Pradesh, a culinary journey began five years ago. What started as a craving during the pandemic lockdown has grown into one of the region’s most loved destinations for traditional Telugu cuisine. Trails of Taste (TOT), founded by Madhav Potru from Vijayawada, is more than just a restaurant—it’s a heartfelt tribute to the food and culture of Andhra.
A Lockdown Idea That Turned Into a Legacy
When the world slowed down during lockdown, Madhav found himself yearning for the bold, comforting flavours of his hometown. Missing the taste of home-cooked Andhra meals, he decided to create a place where others like him—people living away from their roots—could reconnect with their culture through food. That idea gave birth to Trails of Taste, and as TOT turns five this July, it marks half a decade of serving soul-satisfying meals to locals, expats, and tourists alike.
Trails of Taste
honest, home-style cooking that captures the essence of Andhra kitchens. Each recipe is crafted with care, staying true to time-tested methods and flavours passed down through generations.
The menu is curated with simplicity and sincerity. It includes regional favourites like Muddapappu Avakaya Annam, Gongura Chicken Pulao, and the richly spiced Ulavacharu Mutton Biryani. These dishes, often steeped in nostalgia, resonate with customers who say the taste takes them straight back to their family homes in Andhra.
Ingredients That Speak of Home
One of TOT’s strengths lies in its dedication to sourcing. Select ingredients—especially spices and pulses—are brought in from Telugu-speaking states to maintain the integrity of each dish. This ensures that whether you're biting into a tangy mango pickle or savouring a delicately flavoured curry, it tastes exactly like it would back in Andhra.
Konaseema kodi vepudu
Pork Chops
While tradition is central, TOT also adapts to customer needs. With flexible spice levels and a variety of vegetarian options, the menu caters to diverse preferences while maintaining its original spirit.
Hospitality That Feels Like Home
Dining at Trails of Taste isn’t just about food—it’s about feeling welcomed. The staff prioritises warmth, friendliness, and personal attention. Madhav and his team aim to make every guest feel like they’re visiting an old friend’s house for a meal, creating a space that feels as familiar as it is flavourful.
Community Love and Loyal Patrons
Over the years, TOT has built a loyal customer base through its consistency and commitment to quality. Many diners have shared how a single meal rekindled childhood memories or reminded them of a mother’s kitchen. Feedback like this is what motivates the team to keep perfecting every plate they serve.
Powered by Social Media
A large part of TOT’s growth can be attributed to its engaging presence on social media. Regular updates, mouthwatering visuals, and interactions with followers help keep the community informed and excited. Whether it's announcing a new dish or sharing behind-the-scenes moments, social media has become an essential tool in building and maintaining a strong connection with customers.
The Road Ahead
Looking forward, Madhav envisions Trails of Taste becoming a widely recognised name for Telugu cuisine across India. With Goa as its starting point, the dream is to expand while staying grounded in the values that made TOT special in the first place— authenticity, consistency, and heart.
Conclusion
In a city known for its diverse food culture, Trails of Taste has carved out a niche by offering something deeply personal—true Andhra food, made with love and tradition. As it celebrates five successful years, TOT continues to serve not just meals, but memories. For anyone seeking the flavours of home, this little gem in Goa offers a trail worth following.
Hyderabadi chicken Dumbiryani
Andhra Chepala Pulusu
authored article
Goa Mango Festival
The Goa Mango Festival is a vibrant summer celebration of mangoes, Goan culture, cuisine, and community—featuring tastings, performances, workshops, and support for local farmers in a festive setting.
Article by: Renata Fernandes
Images by: Freepik
The Goa Mango Festival is a vibrant celebration of India’s most loved fruit — the mango. Held annually during the summer months, this festival attracts food lovers, families, and tourists to indulge in everything mango-related while soaking in Goa’s rich cultural spirit. With its mix of delicious mango varieties, local cuisine, cultural performances, and community support, the festival is a true summer highlight.
Taste the King of Fruits
As visitors step into the festival grounds, they are greeted by the heady aroma of ripe mangoes. Stalls display a stunning variety of mangoes — from the world-famous Alphonso to local favourites like Mankurad, Malgova, and Totapuri. Guests can sample, purchase, and even vote for their favourite mango. Vendors proudly present their finest produce, encouraging people to explore the unique taste and texture of each type.
Indulge in Mango Culinary Magic
The festival goes beyond raw fruit. It turns the mango into a culinary masterpiece. Food stalls serve traditional Goan favourites such as aamras, mango pickles, and mango chutneys. At the same time, chefs get creative with mango cheesecakes, sorbets, smoothies, and cocktails. Live cooking demonstrations and hands-on workshops invite visitors to learn how to make these delightful dishes at home.
Celebrate Goan Culture
Cultural performances are an integral part of the Goa Mango Festival. Live music, folk dances like Dekhni and Fugdi, and street theatre fill the venue with energy. These performances not only entertain but also introduce guests to Goa’s vibrant traditions. Locals and tourists come together to celebrate the rhythm and colours of Goan life.
Fun-Filled Competitions and Activities
The festival engages people of all ages with its lineup of fun contests. Children and adults participate in mango eating competitions, mango carving challenges, and best recipe contests. These
activities create a lively, family-friendly atmosphere and encourage creativity around the mango theme.
Support ocal Farmers and Growers
One of the festival’s core objectives is to empower Goan farmers It provides them with a direct platform to showcase and sell their produce Farmers connect with customers, share insights into mango cultivation, and promote sustainable farming practices By purchasing directly from the source, visitors help strengthen the local agricultural economy.
Explore Goa Alongside the Festi al
Often held in picturesque outdoor settings, the Goa Mango Festival offers the perfect excuse to explore the state’s natural beauty From lush green fields to scenic beaches, visitors enjoy a dual experience of tropical bounty and laid-back Goan charm Combine the festival with a beach day or heritage tour for an ideal summer escape.
Visitor Guideline
Entry: Check whether the event requires tickets or if entry is free Booking early can save time and avoid crowds
Stay Safe: Carry water, wear sunscreen, and dress comfortably for the summer heat
Respect Vendors: Follow tasting rules at stalls and support vendors by purchasing directly
Join In: Don’t miss the cooking demos, workshops, and cultural shows articipate and celebrate
Keep It Clean: Use dustbins and help maintain the festive environment.
The Goa Mango Festival offers more than just a taste of the king of fruits—it delivers a full-bodied cultural and culinary experience Whether you come for the mangoes, the music, or the memories, this festival promises a sweet escape into the heart of Goan summer
Mumbai-based nutritionist and food blogger Greta Fernandes presents a protein-rich, flavourful Goanstyle King Fish fry that blends tradition with bold, tangy, and spicy coastal flavours.
Goan Spicy Fish Fry
(100 g se ving = 20g P otein)
Fish is an integ al pa t of the Goan kitchens.
We Goenka s cannot o without ou Xitt Ko i. It is ou ultimate comfo t foo . An why not? We live on the coast an the e is a f esh catch eve y ay.
Fish is a ich sou ce of Omega 3 fatty aci s which is excellent fo hea t health. Fish is a lean sou ce of complete p otein an to fu the a it is also fai ly ich in Vitamin D an B.
Eve y ay Goan meals will have some type of fish p epa ation, it coul be eithe a fish cu y, fish f y, cutlets, cal ines, o the e will be at least some seafoo pickles like p awn balchao etc.
The e a e so many mouth-wate ing ecipes you can make with King fish. It is ext emely ve satile. But the classic Spicy Fish f y, Goan style is my all-time favou ite. Especially when it is se ve hot with a ash of lemon juice.
I have use the much elishe by all, King Fish (Su mai) fo this ecipe. The flavou p ofile of most seafoo p epa ations in almost all Goan kitchens, is essentially a combination of tangy, spicy an lemony. An the unmissable Kashmi i chilly which gives the ish its b ight e colou .
Let s t y this simple to make, yummy to eat an wholesome ecipe:
Goan Spicy Fish Fry
Ing edient
4 slices see fish / king fish / su ma
3 tsp e chilli pow e
1 tsp tu me ic pow e
6 po s ga lic peele
½ inch ginge peele
½ tsp to y vinega
4-5 tablespoon coconut oil fo shallow
f ying (o any oil of choice
Salt to taste
Clean an wash the fish slices. Ma inate with salt an tu me ic fo 10 minutes
Make the ginge & ga lic paste
In a bowl an a the ing e ients fo ma ination – e chilli pow e , tu me ic pow e , ginge -ga lic paste, to y vinega , an salt. Mix well to fo m a thick paste. A a little wate if nee e
Apply this ma ina e gene ously to the fish slices on both si es. Leave it in the ef ige ato fo about 30 mins fo the flavou s to seep into the fish
Heat a tava/pan on me ium flame an once hot a oil fo shallow f ying
Once oil is heate well, place the ma inate fish slices an cook them fo 5-8 minutes on low
Flip the fish to the othe si e an cook fo anothe 5 minutes. This will b own an cook the fish slices well
Ga nish with lemon juice an choppe co ian e leaves
