Presenting a taste of Goa. A steak of baby shark ambotik, tamarind sour and hot with ten dry red chillis; a fish balchao made of a surmai cooked in a sauce of shrimp preserve, steeped in coconut feni; mussels packed tight in shells like sardines in a can; a kane curry with the masala paste ground so smooth that it does not exist; crab xec xec in a light gravy of roasted coconut; dry prawn kismur; Goan sambarachi kodi; red pumpkin with dried prawns; pork vindaloo in a pungent red gravy, the fat gelatin on the back of the pigling that went to the market; sorpotel, comprising one liver, one tongue, one heart, two kidneys of the pig and a peg of coconut feni - dip a sanna in the vinegary gravy; a toddy leavened soft rice bread that goes to make the sanna in good Goan homes; papads stuffed with shelled prawns and rolled; squid chilli fry; roast tongue of beef; caldo verde; sopa da camarao; sol kadhi to start and end the meal with; bebinca, layers and layers of it.

Goa is all food, and to the local cuisine, distinguished as Catholic and Hindu, which is a carnival in itself, is now added a host of international eateries founded by the flower people who have made this part of India their home. Take the NH17 from Dabolim, along the highway sentineled by tall palms, inspect the passing parade of bars and restaurants: Booze Bar, Black Knight, Ice Breaker, Bar Betim, Xavlyn Bar, Marlyn�s, Coco Deck, Fransana, Jerry John Jenisus Bar, St. Augustine�s, Tatophanole, Raisa�s Place, O�Jardin, Flying Dutchman, Villa Bonfim, Railo�s Taverna, Tukaram Corner, Coconut Inn, Eureka.Come, enter Goa!