Goa’s culinary identity is often defined by its relationship with the sea, but it’s food story extends beyond seafood and coastline. It is equally rooted in seasonal produce, indigenous grains, tubers, wild ingredients, local spices and generations of home cooking.
Goa: Between Sea & Soil brings these two landscapes together through a menu that celebrates the diversity of ingredients and practices that have nourished communities. The Gaud Saraswat Brahmin table reflects Goa’s relationship with the coast, where seafood, coconut, rice, local spices and techniques come together in recipes passed down through generations. In contrast, the Kunbi culinary tradition draws its inspiration from the land and forests, showcasing seasonal vegetables, tubers, indigenous grains and wild produce gathered locally.
Rather than placing the two cuisines in comparison, the pop-up celebrates the landscapes and ways of life that have shaped them. The menu moves beyond familiar favourites to uncover preparations such as Forest Crabs Ross and Fried Breadfruit and Phaagla. The later brings forest crab into a coconut-based gravy, while the former celebrates breadfruit and spiny gourd in a crisp, earthy expression of seasonal produce.
At the heart of the experience are Ms. Shubhra Shankhwalkar and Mrs. Sangeeta Velip, who bring their knowledge, memories and culinary traditions to the table. Through their interpretations, diners will discover dishes that tell stories of community, seasonality, resourcefulness and the enduring connection between food and place.
The experience is designed to be more than a meal. It is an exploration of Goa through two landscapes from the produce of its forests and fields to the bounty of its coast. Each preparation offers a glimpse into food practices that continue to shape Goa’s culinary identity.
“Goa’s food story is often told through its coastline, but its true culinary identity is shaped equally by the land, its forests, fields, communities and traditions. ‘Goa: Between Sea & Soil’ is an opportunity to celebrate these lesser-known narratives and bring to the table recipes, ingredients and memories that have been passed down through generations. We are delighted to welcome Ms. Shubhra Shankhwalkar and Mrs. Sangeeta Velip, whose knowledge and personal stories offer guests a deeper, more authentic understanding of Goa’s rich culinary heritage. Through this experience, we invite diners to discover the many layers of Goa, beyond the familiar, through the flavours that continue to connect people to place.” Says Mr Souvik Bhattacharya -General Manager, Vivanta Goa, Panaji
Goa: Between Sea & Soil invites diners to look beyond the familiar and experience Goa through the ingredients that have sustained its communities for generations. Because sometimes, to understand a place, you have to taste what comes from its sea and what grows from its soil.
Event: Goa: Between Sea & Soil A Celebration of Gaud Saraswat Brahmin & Kunbi Culinary Traditions
