Rice with fish curry (xit kodi in Konkani) is the staple diet in Goa. Goan cuisine is famous for its rich variety of fish dishes cooked with elaborate recipes. Coconut and coconut oil are widely used in Goan cooking along with chili peppers, spices and vinegar giving the food a unique flavour. Goan food can be divided into Goan Catholic and Goan Hindu cuisine with each showing very distinct tastes, characteristics and cooking styles. Pork dishes such as Vindaloo, Xacuti, chorisa and Sorpotel are cooked for major occasions among the Goan Catholics.
An exotic Goan vegetable stew, known as Khatkhate, is a very popular dish during the celebrations of festivals, Hindu and Christian alike. Khatkhate contains at least five vegetables, fresh coconut, and special Goan spices that add to the aroma. Sannas, Hitt are variants of idli and Polle,Amboli,Kailoleo are variants of dosa;are native to Goa. A rich egg-based multi-layered sweet dish known as bebinca is a favourite at Christmas.
The most popular alcoholic beverage in Goa is feni; cashew feni is made from the fermentation of the fruit of the cashew tree, while coconut feni is made from the sap of toddy palms. Goa also has a rich wine culture.