Goan cooking class and food tour
Hands-on Goan cooking class combined with a local food & market tour. Learn to cook authentic Goan dishes—seafood and vegetarian—using local spices and techniques. The experience typically includes a guided visit to a morning market (or spice garden), a hands-on cooking session with an experienced local cook/chef, tasting of the prepared meal, recipe cards to take home, and optional local drinks (feni/toddy) or street-food stops.
Location
Panaji (primary) — classes and market tours may also run from Margao, Panaji / Margao, India
Duration
3–5 hours (half-day experience). Typical start times: 08:30–09:30 for market mornings, or 15:00–17:00 for afternoon/evening classes and tastings.
Best Time to Visit
November–February (cool, dry) is ideal for outdoor market visits; shoulder seasons (October, March–April) also good. Monsoon (June–September) can be atmospheric for sheltered cookery classes but markets and fresh-catch availability vary.
Pricing
INR 1,500–3,500 per person (≈ USD 20–45). Private or bespoke classes: INR 4,500–8,000 per group. Prices may vary with inclusions (market pickup, transport, drinks, private chef).
Activity Type
Coordinates
Highlights
Guided visit to a local market (fish, vegetables, spices) or optional spice garden
Hands-on instruction in classic Goan dishes: Goan fish curry, prawn curry, chicken cafreal, xacuti, sorpotel, and vegetarian kokum-based recipes
Introduction to Goan spice blends, kokum, tamarind, coconut and the regional use of vinegar
Tasting session of the meal you’ve prepared, plus local snacks and optional feni/toddy tasting
Takeaway recipe cards and cooking tips to recreate dishes at home
Small group format (usually 4–12) or private classes on request
Itinerary
Market visit / spice garden (optional)
Explore a local morning market in Panaji or Margao to source fresh fish, vegetables and spices. Chef explains how to pick the best ingredients. If a spice garden visit is included, expect a 30–45 minute guided walk.
Welcome, orientation & demo
Meet your host/chef, wash hands, overview of the menu and safety briefing. Short demonstration of key techniques (tempering, coconut grating/blending, making masalas).
Hands-on cooking session
Participants work in small teams or individually to prepare 2–4 dishes (e.g., Goan fish curry, vegetable curry, rice, local salad or chutney). Chef circulates with tips and variations for vegetarian or allergy-friendly adaptations.
Plating & tasting
Share the meal you cooked with the group. Learn finishing touches, serving suggestions and pairing recommendations (rice, bread, local beverages).
Q&A, recipes & farewell
Chef provides printed recipe cards and suggestions for sourcing spices back home. Opportunity for photos and buying local spice mixes if offered.
Food-walking tour & street-food tasting (alternate format)
An afternoon/evening option focuses on tasting local snacks, visiting popular cafés and small eateries in Panaji or Margao, with commentary on Goan culinary history.
Safety Requirements
Inform the host of any food allergies or dietary restrictions before the class
Basic hygiene: hand washing on arrival; chefs should use clean utensils and properly stored ingredients
Be cautious handling hot pans, oil splatters and sharp knives; instructors provide supervision and safety demo
If market visit included: wear sensible shoes, keep belongings secure, and be mindful of traffic in busy market areas
Pregnant travelers: avoid raw or undercooked seafood; consult the host about safe menu options
Tips
Book in advance — small classes fill up, especially in peak season (Nov–Feb)
Bring cash for small purchases at markets and for tips; many local vendors prefer cash
Inform dietary needs at booking (vegetarian, vegan, shellfish allergies) — most hosts will adapt menus
Wear comfortable, breathable clothing and closed-toe shoes. Expect some standing and walking
Carry a reusable water bottle and sun protection (hat, sunscreen) for market visits
Ask for printed or digital recipe cards and any spice mix labels to recreate dishes at home
If you enjoy local drinks, try a small sample of feni (Goan cashew or coconut spirit) only if included and at your discretion
Tip the chef if you had a great experience — customary but optional (5–10% or small INR amount)
