The Portuguese had a major impact on formation of culinary traditions of Goa; however, many ways of cooking national dishes haven’t changed for hundreds of years. Like many centuries ago, local cuisine is based on seafood, fruits and vegetables. One of the most common components of national dishes is coconut milk. Various culinary trends can be found in tourist areas of Goa; local restaurants are usually located next to beaches and lively shopping streets. Travelers are recommended to go to distant towns of the state in search for local dishes, as there they could find nice family restaurants. The basis of the daily diet in Goa is rice and curry sauce; that’s the usual food of locals. It is worth noting that dozens of different varieties of rice are used for cooking, so their taste may differ a lot. There are many vegetarians among locals and some allow themselves to eat meat dishes only a few times a week. Delicious seafood is a perfect replacement of meat; all national restaurants will offer it. Fairly common treat is Codd, curry with seafood, which will certainly appeal to those accustomed to European cuisine. Curry lovers will have an opportunity to taste hundreds of variations of their favorite dishes. Depending on the combination of spices, curry may be of many different colors, ranging from light green to deep ocher. The most common addition to rice and curry is grilled fish called tondak. Some species of fish are intensively flavored with spices, while
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