Updated: July 2026
Goa is a melting pot of cultures, but until a decade ago, one wouldn’t find a wide variety of cuisines available. There were a fair number of Italian restaurants and those serving Continental fare, but in terms of regional Indian food, it was limited to North Indian or more specifically, Punjabi food. Today, with people from across the country moving to and holidaying in Goa, new restaurants serving authentic regional Indian food are opening up ever so often to give them a taste of home, and to give the rest of us a culinary journey across the states.
Regional Indian Food in Goa
For days when you are craving a specific regional Indian dish in Goa, here are a few restaurants to look out for:
Naga Food at Meiphung, Calangute
Meiphung is a rustic, open-air restaurant that sits on the Baga-Calangute road. Given that the stretch of road is choked with places to eat, shop, and stay, it is highly likely that you’ll drive by without noticing it, especially since it is located in a tiny pathway behind a bank. Meiphung in Goa is a northeastern restaurant and bar that specializes in Naga cuisine. From momos to fresh Naga seafood dishes, the restaurant serves quality food that’s high on spice.
I’d recommend the Hoi Malaeng Phu (mussels with crispy garlic and onions), Makeuw phad Prik Hollapa (crispy fried aubergine with basil and chilis, Singji (a spicy salad with cabbage, Fenugreek, and other herbs), smoked pork with sesame seeds and of course, the famous Naga Beef Salad. They also do deep-fried prawns better than most multi-cuisine restaurants! The cocktails are made using fermented fruits and herbs flown in from Nagaland.
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Modern South Indian Food at Gunpowder, Assagao
Gunpowder is one of Assagao’s most popular restaurants and is located on Mapusa-Anjuna road. Specializing in Malabar cuisine, the restaurant’s name refers to the flavourful dry chutney (also known as podi), which is consumed with and accentuates several south Indian meals. From the Coorgi Pandi curry to the Madras chicken curry and Kerala’s payasam, the menu incorporates some of the more delicious but lesser-known flavours of South India.
Their Kerala mutton curry is among the best mutton dishes I’ve ever had, and their Andhra Spicy Prawns are absolutely delicious. It’s best to reserve your seats beforehand as the restaurant tends to fill fast, no matter the season. Go in a group so you can order a little bit of everything.
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Gujarathi + Rajasthani Food at Rasoda, Old Goa
Rasoda is your ode to North Indian food in Goa. While it mainly specializes in Gujarati and Rajasthani cuisine, the restaurant also has certain Mughlai items such as tikkas. Their Maharaja Thali which offers an unlimited feast for 4 has won several hearts followed by their kachoris, makke di rotis, sev puri, dhokla, and dessert platters which are some other popular favourites. Their lassis and chaas are also out of this world. Do head here with your loved ones as there is plenty of food and warmth to go around.
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Kerala Cuisine at Mallu Republic and Chakos, Panjim
At Mallu Republic, the flavors of Kerala come alive in a delightful culinary journey that leaves your taste buds tingling with excitement. This gem offers a true taste of ‘God’s Own Country’ with an authentic menu showcasing Kerala’s rich gastronomic heritage. From aromatic Kerala-style biryanis to the irresistible Malabar parottas, and the fiery fish curries, every dish at Mallu Republic is a celebration of spices and regional expertise. While the ambiance is basic and the space caters to mainly working executives on lunch breaks, you will often find a waiting line of patrons outside.
Chakos is a lot more refined in terms of ambiance, food and service. With a short one-page menu comprising of set meals, stews and curries, bar bites, and the like, the food will definitely exceed your expectations. Some of my favourite items include the raw banana and pork, beetroot cutlets, thalessery biryani and the prawn roast with appams and parottas. The drinks are delicious and refreshing, too.
Parsi Food at Rustam Baba, Calangute
Parsi food has a way of balancing flavours that might seem unexpected until you try them together. Some much loved dishes are berry pulao, kheema, soft scrambled eggs and dishes where sweet, savoury and tangy notes share the same plate. At Rustam Baba Irani Cafe in Calangute, this distinctive food culture finds a home in a small café with checkered tablecloths and a menu full of Parsi-inspired dishes and Irani café staples.
I visited on its second day of opening, on an impromptu outing with a friend. We tried the Laal Mutton Kheema and Akuri No Bakwaas, the café’s playful take on Parsi-style scrambled eggs. The paneer bhurji was particularly good, while the Salli Kheema with Attitude paired kheema with crispy potato straws, or salli. The berry pulao was especially interesting. A familiar Parsi favourite, it was quite different in colour and flavour from the versions I’ve eaten in Mumbai.
There are also Irani chai, bun maska and Pallonji’s fizzy drinks to complete the café experience. My bun maska was inconsistent in its buttering and freshness, and I was disappointed that lagan nu custard wasn’t available during my visit, but the menu offers plenty more to explore. As it was the second day of operations, I am happy to overlook these. For anyone curious about Parsi food in Goa, Rustam Baba is a place to discover dishes that don’t often feature on the menus of restaurants.
Maharashtrian Food at Hawratt, Siolim
If your experience of Maharashtrian food begins and ends with vada pav, Hawratt in Siolim is a good place to dig a little deeper. This unassuming, no-frills restaurant serves everything from comforting pitla bhakri and amboli with coconut chutney to fiery chicken misal, wholesome chicken and mutton thalis, brolls (bhakri wraps stuffed with fillings like chicken) and an impressive selection of seafood. The poha arrives topped with sev and accompanied by a spicy ras that’s guaranteed to wake up your tastebuds, while the vada pav is one of the better versions I’ve had in Goa. Be warned though – Maharashtrian food doesn’t hold back on the spice. If, like me, your tolerance isn’t particularly high, just remember one sentence before ordering: “Thoda less spicy karna.”
North Indian fare at Chapter Two, Bawri, Angry Sardar, Masala House, and more
Seekers of authentic North Indian fare need not look further than Bawri in Assagao. Nestled amidst the serene backdrop of Assagao village, Bawri is a culinary oasis that specializes in bringing the flavors of North India to life. What makes Bawri special is its unwavering commitment to authenticity. The restaurant’s talented chefs skillfully craft traditional dishes that transport diners straight to the bustling streets of Delhi or the royal courts of Rajasthan. From rich and creamy butter chicken to perfectly charred kebabs and fragrant biryanis, every bite at Bawri is a symphony of spices that captures the essence of North Indian cuisine.
Moreover, Goa offers a diverse range of North Indian dining experiences. At Chapter Two, diners can relish impeccable Indian flavors in a comfortable setting in Calangute. Angry Sardar, true to its name, packs a fiery punch with its bold Punjabi dishes. For a touch of luxury, Chulha at Grand Hyatt elevates North Indian dining to new heights, offering an opulent setting for indulging in timeless classics.
East Indian Food at The Village Bistro, Arpora
The Village Bistro is one of those restaurants where a meal can turn into a little lesson in a community’s food, history and traditions. It’s a wonderful introduction to East Indian cuisine, a culinary tradition rooted in the East Indian Catholic community of Mumbai and its surrounding regions, particularly the old villages of Salsette, Thane and Vasai. Despite the name, this isn’t cuisine from eastern India. It’s a distinct food culture shaped by generations of local ingredients, family recipes and Portuguese influences.
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One of the things I find interesting about eating here is how familiar some of the flavours feel, especially coming from Goa. There are overlaps in the use of vinegar, coconut, chillies and spices, and dishes like pork vindaloo make you think of the connections between coastal food traditions. But East Indian cuisine has its own identity, and a lot of that comes through in the details – particularly the East Indian bottle masala, a complex, aromatic blend of roasted spices that families traditionally prepare and store in bottles. Recipes vary from household to household, and it’s one of those ingredients that gives the cuisine its distinctive character.
At The Village Bistro, there’s plenty to explore beyond the familiar. The wedding pulao is a lovely example of the celebratory food associated with the community, while fugias – soft, slightly sweet, puffed breads traditionally made for special occasions and family feasts – are an essential part of the experience. The devilled chicken brings its own punch of spice, and the pork vindaloo has that tangy, deeply flavoured character that will feel familiar to anyone who enjoys Goan food, even if the preparation and spice mix differ. Then there are the dishes that make you want to keep ordering. The crispy beef patties are particularly good, with a crunchy exterior and a savoury filling. A bowl of chicken broth soup is comforting in a way that feels almost old-fashioned, while the seafood thalis bring an East Indian twist to a format that coastal diners will recognise immediately. And for dessert, there’s chach, made with sweet potato and coconut milk.
What makes the restaurant especially interesting, though, is the crowd. It’s often full of East Indian families and diners who have grown up with this food, and whenever I visit, I seem to bump into someone I know – someone whose East Indian roots I had no idea about. It’s a small but lovely reminder of how much culinary heritage can exist in plain sight, even when we don’t know much about the communities that have preserved it.
North Indian fare at Chapter Two, Bawri, Angry Sardar, Masala House, and more
In terms of cuisine, India is extremely diverse, and it’s good to see these flavours making their way to Goa. I still have a few more places to try out, and will update this blog post as soon as I do!
Follow me on Facebook, Twitter, and Instagram until then. Bye!
Good information you shared. keep posting.