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Goan cuisine is a blend of different influences the Goans had to endure during the centuries.

The food of Goa is a mixture of foods from Portugal, Western India and Arabia (and, in the tourist season, from Kashmir as well). Goa is one of the few places in India that you can go to a restaurant and order (beside fish and chicken) both beef and pork, which are usually served very lightly spiced; beer, wine and other alcoholic drinks are sold freely.

These attributes, together with the fact that Goa’s economy is among the most prosperous in India, have won Goa the nickname "India for beginners" – the great differences between Europe and India, very apparent in other parts of India due to large slums and other problems, are much less pronounced in Goa.

Rice with fish curry is the staple diet in Goa. Goa is renowned for its rich variety of fish dishes cooked with elaborate recipes. Coconut and coconut oil is widely used in Goan cooking along with chili peppers, spices and vinegar giving the food a unique flavour. Pork dishes such as Vindaloo, Xacuti and Sorpotel are cooked for major occasions among the Catholics. An exotic Goan vegetable stew, known as Khatkhate, is a very popular dish during the celebrations of festivals, Hindu and Christian alike. Khatkhate contains at least five vegetables, fresh coconut, and special Goan spices that add to the aroma. A rich egg-based multi-layered sweet dish known as bebinca is a favourite at Christmas. The most popular alcoholic beverage in Goa is feni; Cashew feni is made from the fermentation of the fruit of the cashew tree, while coconut feni is made from the sap of toddy palms.
 
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