r/GoaEats

1. Southern fried chicken, lizard king brewing co.

A classic southern fried chicken topped with mushroom and corn gravy and mash on the side. Took a FAT NAP after that. There's water in my mouth already. Go and try I can't explain how comforting this was.

2. ITR (COCKTAIL) & Chicken popcorn, Boilermaker.

Love the cocktails at this place this one's their version of a coconut based negroni and it was awesome. The popcorn was great, I also tried pickled fries and it was nice. So was their take on old fashioned it's called "we've figured it out" and they sort of have. And the nitro stout by TOIT was like a cherry on the cake, it's available on their guest tap so hurry up ig.

3. A negroni & loaded nachos, freebird community bar.

The negroni was smoooooooth, love how they served the sour cream, guac and salsa separately on the nachos instead of it drizzled everywhere. This way I can make a perfect bite.

4. Cajun jerk chicken, freebird.

Like the name suggests it's supposed to be a mix of both, but I didn't taste any jerk there. Still good quality meat, cooked well and decent tasting so no regrets.

5. Raw mango tossed Chicken, freebird.

I expected this to be like orange chicken but it was better the sour note paired well with the veggies and fried bits of chicken. I'd order this again.

Overall, I've talked before about lizard king brewing co and it's sort of my fav bar around here. They have amazing beers on tap and that paired with their proper bar snacks, you can have a good sesh here.

Boilermaker I've been to a few times I don't like doing Boilermakers there but I like their cocktails and craft beers. They're nice people.

Freebird, always seen this place otw to moira and it looked good from outside. Definitely no regrets here I'll keep it as my safe place for when I want something different but not experimental. It's a chill place to sit and relax they've got great music and Karaoke as well. Lastly Good food good drinks.

TLDR: Read it bro. I like all three places.

So I went to Goa for 2 weeks last month for workation and it was such a relaxing trip. Stayed at multiple hostels and explored alot of cafés mostly in Vagator, Anjuna, Morjim and Mandrem side. Weather was also great. Lemme know if you need some suggestions.

Just simple standard lemon rice - except instead of lemons, I used lime squash 🤣 and it was interesting! I didn't "hate" it but I'm not sure if I liked it either, lol 🤨

The lime squash definitely works as salad dressing but in a "lemon rice" recipe, it'll probably need more tweaking to make it "work". Ah well, we keep optimising! 🙂

I was stumped by the variety available there and the quality of food was top tier. Definitely visiting again.

Cooked this last weekend for some friends 😊

In frame-

Hand-cut chilli cheese french fries (so crispy, little spicy and yum)

Chicken Katsu sandwich (the sauce in the sandwich brings the whole dish together along with the perfectly toasted bread)

Chicken Yakitori (almost empty plate, I know :))

Peach iced tea (sucker for iced teas, this one was really up to the mark)

Total bill- 1368/-

Took more than half the food home since I couldnt finish it alone. Idk if I'll go here again not because the food wasnt great, but because it's WAY too far from my place. The ambience is amazing, good lighting, good music and polite staff (the waiter was cute ahggsh). A little pricey but money spent on good food is worth it i guess

First picture: From this morning

Second picture: Kinda my first ever baking experiment from Aug 2014 😜 (there may or may not have been smoke in the oven 🤣🙈😆)

I've come a long way, LoL

Curious - how old were y'all in Aug 2014? 😂

Trying a variation of a south indian dish. It's gonna be a while till it's done though.

Hi peeps i tried this new recipe today i basically mixed the marination used for chicken Korma with grated coconut and et viola we have this tasty thing which I'd call prawns sukha.

It might not be unique but idk try it if you want something tangy spicy for your chakna.

So i used about 25-30 prawns

1. We start by making a paste take a blender jar and add 3-4 Kashmiri chillies, 1 or 2 local red chilies, i added about 3-4 tbsp of grated coconut, some garlic cloves, an inch of ginger and half a tomato. Then add some spices like coriander powder, cumin and garam masala. Also I added juice from 1 whole lime you can add half first and half later as per taste, Add water to this and blend. Now you've an orangish paste, keep it aside.

2. Take a pan or kadhai, sauté an onion till golden brown. Add prawns to it and saute for about 5 mins (add salt now if your prawns weren't marinated with salt before).

3. Now when the prawns look cooked and tough add the paste to it again sauté a bit on high flame and then add water to adjust the consistency, I kept the lid closed for about 5 mins so it releases some water of its own. Salt to taste. Some chopped coriander.

Et viola you have prawns sukha. Pair it with a kadak pao or a malabar paratha and take a 3 hour nap.

📍 O Cuzinero

Taste : 3/5

The ambience and service was really good. The food tasted decent and good enough. Not extremely spectacular.

I didn't try any non-veg items as my friend is a vegetarian. If anyone has visited this place, do let me know their speciality or any specific item that you liked here 💕