We never know Indian food well enough to even comment. This trip is even more challenging with GOA in the mix. GOA was a Portuguese colony until 1959, 14 years after India gained its independence from British rule in 1945. The cuisine in GOA is unique in the sense it is heavily influenced by Portugese cooking and he cuisine its Hindu roots.
Staples are rice and fish. Kingfish, seabass, modso (lady fish), tamso/tamsoshi (red snapper), shark, sardines, crab, lobster, shrimp, squid, you name it, they are here in GOA. They do have distinct Goan dishes. The general impression is GOAN dishes are a little milder and sweeter than the other Indian cuisines. Fresh coconut meats and juice are used in Goan dishes but you really don't taste them. They blend the other flavors together and make the dishes less sharp and milder.
The way they prepare vegitables - if they ever offer vegitable in a dish - is very stingy or soaked in sauces unlike the way Chinese or other Asian countries prepare it.
