Goan food is mainly influenced by the Portuguese as they ruled Goa for a number of years. They left a legacy of culinary delights, such as the creamy thick yellow caldin, which complements the flavor of prawn, or something even more exotic, like lobster peri-peri. Local ingredients like coconut paste, coconut milk, kokum (a fruit used to give a tangy and sour taste) cashew, ginger and red chilies are frequently used in Goan cuisine.
Though it mostly consists of seafood, Goa does offer a good variety for vegetarians as well. Brinjal fry, cauliflower vegetable (flowerchi bhaji), drumstick vegetable and ladyfinger vegetable (bhendhyachi bhaji) are some of the common vegetables that though not very fancy, are sure to deliver a delicious flavor to your taste buds.