Andrew visits Goa, India's smallest state, known for its tropical attitude and miles of beautiful beaches. With a mix of Arabic, Portuguese and native influences, this is not the India you think you know, and ...Go to Episode
In the market, Andrew eats passion fruit, pickled mango, bora berry and chouricos (pig organs and fat rubbed with hot spices and stuffed inside pig guts). He also eats mackerel pickle, which is mackerel soaked in vinegar and spices for 4 to 5 weeks.
North Goa, 13 km north of Panaji, India
This small hotel restaurant has one of India's most famous and hottest curries. Andrew samples hilsa fish roe and vindaloo, a curry made from vegetables, cloves, cumin and cinnamon that is soaked in vinegar with tomatoes and laced with hot peppers.
Hotel Venite, 31 January Rd., Panaji, Goa, India
Andrew stops at a restaurant that makes foods the old-fashioned Goanese way. The tasty chicken xacuiti, is chicken marinated in a masala of curry leaves, cumin, coconut and red chilies. He also tastes Bombay duck, lizard fish fried and eaten whole.
854, Martins Building, D.B. St., Panjim-Miramar Rd., Goa, India
At Calangute Beach they cook with tandoor ovens instead of coal grills. Andrew samples fried mackerel, tandoor-baked bread, a chickpea sandwich and deep-fried chili fritters golgappa, wheat puffs filled with chickpeas.
Panaji, Goa, India
Sahakari Spice Farm
Andrew visits a spice farm in Goa to learn about the gastronomic and healing properties of Indian spices.
Post Box No. 31, Ponda Belgaum Highway, Curti, Ponda, Goa, India
Ayurvedic Natural Health Center
Andrew balances mind and body by practicing yoga, eating well-balanced meals and undergoing purification treatments. Andrew drinks an herbal beverage made with cow's urine and eats mushroom and lentil curry, potatoes, rice and a pickled mango sauce.
Chogm Rd., Saligao, Calangute, Goa, India
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