Goa Food and Cultural Festival dates for 2008?

Question

On what dates will the Food and Cultural Festival (Goa, India) take place this year?

All I can find on the net is end November-early December for 5 days..

thanks!

Answer 1

Goa Food festival is usually in the month of February for a week and it starts just before Valentine's day that is 13 and lasts until the 20th feb.

Answer 2

The Goan Food festival is usually in the month of February for a week and it starts just before Valentine's day and lasts until the 20th.

Goan food is a perfect charming compliment to her hospitality and scenic beauty. Christmas and the Ganesh Festival in September are also occasions when the food festivals are held.  

Goan cooking generally involves liberal amounts of spices, too, giving dishes a strange taste and distinctive aroma. The most commonly used include cumin, coriander, chilies, garlic and turmeric. Another local ingredient used to flavor fish curries is kokum. Particular combinations of spices have led to a number of styles of cooking, which have subtly differing flavours-masala, vindaloo and balchao being some of the most famous.

The Portuguese influence in goan cooking cannot be ignored. Dishes such as racheiado, caldeirada and cabidela reflect the legacy of the state's colonial heritage.

Goan cuisine does not naturally cater for the vegetarian, and as compromise various cooking styles like xacuti, caldinha etc., are sometimes used in the preparation of vegetables. Two vegetable dishes, however, are mergolho, which is made from pumpkin and papaya and breadfruit curry.

The prawn balchao is a powerhouse gravy that works well with the pao. Though sweeter than usual, it is still a potent mix that delivers quite a punch. The xaccuti di cabrito, by contrast, is more straightforward and has a strong coconut gravy. The pork vindaloo, by contrast, slips past the radar with an initial fresh feel, but settles heavily on the tongue.

For vegetarians, the paneer caldeen is a good choice with red rice, for those with a strong tongue and stomach. It's fiery, peppery taste is nicely contrasted by the bhindi gizard, or the mix veg foogath — one of the simplest dishes on the menu and delicious for its simplicity.

No meal is complete without dessert, and more so this one. The bibinca, a traditional layered sweet, is a precocious interplay of tastes that entertain as much as they satisfy. The dodol, a coconut sweet, is also great with a too-sweet jaggery and coconut flavour. The bolo di rulao is a safer choice for those who don't wish to experiment with a smooth, milky feel.

Bon Apetite!