The spectacular food eaten in Goa is familiarly Indian but with cooking techniques and ingredients (such as vinegar and chillies) introduced by the Portuguese who colonially ruled there for 450 years. To begin we’ve got prawn cafreal served with coconut pancakes, mango raita and a cucumber and radish salad. Next, a dish showcasing the Portuguese influence - chilli chorizo fry and a mustard seed and mint pilau. Finally, some moreish Indian snacks known as sooji gujiya, the sweet version of samosas, filled with mango and coconut and coated in a sweet, tangy chaat masala.