India GOCooking class in Goa
Feni season at a traditional bhatti
Walk a cashew orchard in the hot months, watch the juice crushed and the urrak run off the first distillation, then taste urrak and feni beside the copper pot with the distiller explaining what changed between them.
from ₹2000 · Cashew-feni distilling runs roughly late February to mid-May, tied to the cashew-apple harvest; coconut feni is made through the year.
A Goan kitchen: xacuti, vindalho and a market round first
Buy the fish and the kokum at a Goan market, then grind the recheado and xacuti masalas from whole spice in a home kitchen and cook a full Goan lunch you sit down to eat.
from ₹3000 · by arrangement, most days, usually starting mid-morning
Baking poi with a poder before the oven cools
Knead and shape poi in a village bakery in Majorda and slide it into a wood-fired oven, in the trade that still sends bread round Goan villages on a bicycle horn every morning and evening.
from ₹2000 · afternoon sessions, usually from about 2pm; closed one day a week
The full catalogue, hidden spots and districts on the map, plus “nearby” mode.
Open in India GO