Goa’s rich cuisine must be supplemented with strict quality and hygiene
The noted playwright George Bernard Shaw had stated that “There is no sincerer love than the love of food.” Food, which is not only essential for one’s survival but is also a reflection of one’s culture, heritage, and community, is the very source of existence of all living beings. It is said that the way to a man’s heart goes through his stomach, with this traditional idiom suggesting that cooking, specifically preparing delicious meals, is an effective method to gain a man’s affection and foster bonding. Goa, in that sense, is a region blessed by multiple cuisines, some belonging to the land while others resulted from the long, colonial Portuguese rule.
The Tourism Minister, Rohan Khaunte, recently speaking at the second Food and Cultural Festival organised in Margao, stated that culinary tourism is steadily gaining momentum in Goa and that the state is on course to emerge as the culinary capital of the country, given the rich diversity and popularity of its cuisine. He added that Goan food, whether it is fish curry, cafreal, or recheado, is loved across the world, and the tourists, both domestic and international, enjoy the local cuisine whenever they visit Goa. Khaunte said that food festivals form an important cultural component of tourism.
Public events linked to local food and beverages began in Goa quite late after the liberation of the region. The first of its kind, which had become quite popular, was the Goa Seafood Festival held at the Miramar Beach during the 1990s. It offered the choicest Goan delicacies made from fish. The other attraction of this event was the evening musical performances. However, soon opposition grew to this event due to environmental concerns, and a 1999/2001 High Court order restricted food festivals on beaches. After some hiatus, this festival was revived in other forms like the Goa Cashew Festival, Grape Escapade, a wine and lifestyle festival, and so on. Goa Saraswat Samaj also introduced the Saraswat Food and Cultural Festival in 2001 to showcase the community’s unique cuisine, including seafood and sweets.
At the end of last year, the Raponkarancho Sea Food Festival was organised at Arambol, while the Aqua Goa Mega Fish Festival was held in Panaji earlier this month. This month also witnessed the Goa Grameen Food Festival, offering authentic rural cuisine. In addition, the annual Lokotsav held at Darya Sangam also offers an opportunity to the foodies to taste food, especially snacks from the other Indian states. Most of such festivals allow the locals, including self-help groups and Mahila Mandals, to display and sell homemade food at the stalls.
Ironically, just as the Tourism Minister spoke about promoting culinary tourism in Goa, the directorate of food and drugs administration (FDA) has conducted over 2,300 raids on eateries, manufacturing units, and shops between 2022 and late 2025, hitting a record of 1,500 inspections in 2025 alone. These raids have exposed not only adulteration in food items and artificial ripening of fruits, but also unhygienic kitchens of restaurants and eateries. It is therefore important for the government to immediately improve this scenario if it desires to make Goa the culinary capital of India.
Goa, since 2018, has been experiencing concerns as regards formalin-contaminated fish. A recent Goa University study also revealed high levels of heavy metal accumulation in fish—including sardines and mackerel—caught off Caranzalem Beach, which pose health risks. Therefore, the impressive menu of Goan dishes will not necessarily guarantee Goa’s transformation into a food hub, unless it is supplemented by quality and hygiene.
