India's coastline is 7,500 kilometres of lunch. From Konkan kokum curries to Kerala's toddy-shop fish fries, the peninsula rewards travelers who order like locals and eat where the fishing boats land.
Goa: Beyond the Shack Menu
Skip the laminated menus and follow the Goans — to xit-kodi (fish curry rice) at lunch counters, chorizo pão from market stalls, and cashew feni poured by people who made it.
The best meal on the coast is always the one closest to the boat it came off.
— Anita Kapoor
Heading South
- Mangalore: ghee roast crab and neer dosa, thin as tissue.
- Kozhikode: Malabar biryani and halwa from Mittai Theruvu.
- Kochi: pearl-spot fish grilled in banana leaf at the harbour.
Base yourself at a heritage stay near the water and let breakfast set the day's course — the kitchens of coastal India are the region's real sightseeing.
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