20 Veg Dishes for Shravan in Goa



Nero Barcode, Porvorim
Shravan special – An assorted thali available only for lunch & a special for the month of shravan. Cabbage foogat, veg. Xacuti, veg caldin, paneer chilli fry, salad, rice, chapati, pickle, breadfruit fried in rawa, papad, solkadi & last but not the least, serradura.


Eat, Candolim
Haryali badami tikka – Delicious vegetarian kabab, made with mixed vegetables, green pea mash & topped with an almond, pan fried & served with mint chutney & salad.


Joe’s River cove, Cavelossim
Veg Caldinha – Fresh local vegetables, cooked in coconut milk, ginger, garlic and chili with aromatic spices. Veg Tawa – Fresh assorted vegetables in a makhni gravy.


Palasha, at La Cabana, Ashwem
Peshawari Aaloo – Delicious stuffed potatoes, stuffed with a cashew nut stuffing, marinated in a tandoor masala & cooked in a tandoor.


Mitasha’s, Davorlim
Paneer butter masala – Cottage cheese nuggets, cooked in a rich makhni gravy made from onions & tomatoes.


Octopus, Chaudi, Palolem
Arancini Risotto balls – Traditional Italian risotto rice balls, crumbed & fried, with a center of molten mozzarella.


Soro, Assagao
Paneer skewers – cottage cheese cubes, marinated with local spices, grilled & served with a house sauce.


Praana, Calangute
veg Seekh Makhmali – A vegetarian option made from minced vegetables, palmed on to steel skewers.


Mickeys, Colva
Red chilli garlic mushroom – Button mushrooms dipped in a batter, fried crisp & tossed in an oriental garlic sauce.


Palms N Sands, Candolim
Paneer Pasanda – Cottage cheese slices, sandwiched with grated cheese & potato, grilled u served with a tomato gravy.


The Canteen, Palolem
Falafel Plate – The famous falafel. Don’t think it gets any more authentic than this. Made from chickpea & herbs, deep fried & served with hummus, grilled eggplant, sautéed onions & pickled onions.


Maracas, Porvorim
Trilogy of beetroot, spiced pumpkin & mashed peas – Slow cooked pumpkin with rosemary, topped with beetroot, mashed peas & feta cheese, served with a side of garlic bread.


Robins Ark, Mobor, Cavelossim
Eggplant Parmigiano – Slices of eggplant slightly fried, with marinara & mozzarella, served with a side of pasta & topped with béchamel.


Marbela beach, Morjim
Lasagne Verdure – home made lasagne, layered with fresh seasonal vegetables,topped with tomato sauce & cheese, finally baked.


Soi, Candolim
Veg Balchao Chops – Talk about taking something authentic, twisting it, & twisting it again!! Potato chops, stuffed with vegetables, tossed with local home-made balchao masala..


The Station, Nuvem
Stuffed Mushrooms – Button mushrooms stuffed with cream cheese, jalapeño & spinach, fried in the famous Japanese panko flour. Vegetarians, watch out!! Even the meat eaters love it!!


Pink Chilly, Arpora
Aloo tikki chaat – The classic aloo tikki, or potato patty, topped with yoghurt, mint & Tamarind chutney, with sev. An excellent tea time snack.


La Brise, Candolim
Veg Dhum Biryani – The aroma just fills the air, even before it arives. Slow cooked vegetable tenders, in an blend of spices, topped with basmati rice, with mint & crispy onions.


Piccola Roma, Anjuna
Insalata Indiana – For someone who just loves a mix of flavors and textures in a bowl. Salad leaves, tossed with tomato slices, pine apple cubes and cashew nuts, drizzled with olive oil and balsamic vinegar.


The River House, Baga
Roast pumpkin salad – Super refreshing salad made with fresh goat cheese, rocket lettuce & pumpkin seeds, drizzled with olive oil.

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