#Foodprints in the sands of Goa

Five Reasons To Do The Goa Food Trail...

Goa may be India’s party capital but to dismiss it as just that would be criminally unjust to its mellower side. Away from crowded beaches, crazy binges and exorbitant resorts hides another Goa, a world within a world, where time has slowed down and the old-world charm has not faded. Speaking of a world within a world, there’s more to Goan food than sea food, sausages and recheado. A small but proud Saraswat community has kept alive its vegetarian culinary heritage with dishes such as muskachi bhaaji (drumstick flower curry), Keli Kappa (plantain wedges or chips), alu che ros (a coconut-based dish) and, of course, the famous sol kadhi (kokum and coconut drink).

So, why not combine these two lesser-known facets of the tiny state to give you an experience that is both bespoke and memorable. Here are five reasons you should embark on the Goa Food Trail with Indigo Holidays:

1. GOA, BUT NOT QUITE GOA: Give the beaches of Calangute, Baga and Anjuna, that seem forever swamped with tourists, a miss. It’s such a ‘been there, done that’ feeling. On this trail, you’ll discover that beyond the beach lie quaint villages such as Salvador Do Mundo and Pomburpa. With their palm-lined roads, tiny churches and sprawling bungalows, the two villages are where Time itself seems to say “Sossegade”, or ‘take it easy.’

2. UNFAMILIAR YUMMINESS: Sure, pork sausage and king crab may be yummy. But if you’re the exploring kinda traveller (the ones we love), we’ll have you know that there’s something else that’s just as yum. Oh, and by the way, it’s totally meat-free. This is the food of the Saraswat Brahmins in Goa. The food on this trail will have the best offerings from this cuisine, curated by Chef Aradhana Walkade. Intrigued? Go ahead. You owe it to your taste buds.

3. BREAD AND BETTER: Now that we’ve piqued your interest, how about making some of those dishes yourself? We’ll take you to traditional village bakers where you will get to try your hand at baking a loaf or two or the local bread. After all that kneading and rising, the moment that crusty loaf comes out of the oven will be pure joy.

4. FRESHEST FRESH: Ever heard of the phenomenon of ‘farm to table?’ You are going to visit a farmhouse of a local farmer, pick the freshest and best vegetables and carry them back for cooking. Bonus attraction: You will get to the farmhouse by riding a ferry.

5. MUSEUM MUSINGS: The venue for the feast is as interesting as the food. It is the Houses of Goa museum. As the delicious meal is being prepared – and you are most welcome to join the cook – you can take in the museum and know more about Goa’s rich architecture. In short, it’s a feast for all the senses.

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Crossing over from Goa to Maharashtra, Crossing the Karli river, had to really convince this guy. My ride on the boat on the river Karli Wadantar Back waters, near Vijaydurg Vijaydurg fort, it was a relief to reach here, the ride till here was never ending. Can I get a Thums Up please Crossing over from Vijaydurg to Jaitapur Thank God ! it was low tide. My highest climb, so I thought near Ratnagiri. from Dhabol to Dhopave. When you are down you just have to look around. A huge ancient Masjid in Dhopave. Just before crossing over to Raigad. The terrain, roads were fairly good !! Crossing over a bridge in Jaitapur Siolim bridge in Goa My journey through Konkan on a cycle Sindhudurg..... "Fear is a good thing." The night before I started my journey was a nervous one. Packing, unpacking, trying to make my backpack lighter, question's all over me - What if I get robbed? What if

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