Things To Do
in Corgao

A tangy, coconut-based fish curry often made with coconut, tamarind and a spice blend; available at most local restaurants and beach shacks.

Must-Try!

Spicy, vinegar-forward pickled preparations influenced by Portuguese cuisine — best sampled at family-run eateries or traditional Goan restaurants.

Steamed rice cakes (sannas) and coconut rice served with curries, common at home-style restaurants and breakfast stalls.

Traditional Goan coconut and egg-based desserts (bebinca is a layered cake); found in bakeries and sweet shops in towns.

Remove shoes at temple entrances, dress modestly (especially in temples and during ceremonies), and seek permission before photographing worshippers or rituals.

A polite Namaste or handshake is appropriate; be friendly but avoid loud or confrontational behavior. Public displays of affection are less common in rural areas and may attract attention.

Avoid pointing feet at people or religious icons; when sitting cross-legged, try not to show the soles of your feet towards others.

Respect local resources — avoid littering, limit single-use plastics, and ask before foraging or entering private land.

Tipping is appreciated but not always mandatory. In sit-down restaurants, 5–10% is common if service charge is not included; round up taxi fares or leave small change for drivers and porters; tip guides and drivers separately if they provided good service.

Cash (Indian rupee) is widely used, especially in small shops and village restaurants. Cards are accepted at larger hotels, restaurants and shops; UPI and mobile wallets are common locally for quick transfers. ATMs are available in towns—carry enough cash when exploring rural areas.

The most comfortable time to visit: dry, sunny days, cool nights and clear skies — ideal for sightseeing, trekking and beach visits. Expect higher tourist numbers and availability of services and tours.

Hot and humid with temperatures often in the high 20s to mid-30s °C; afternoons can be uncomfortable. Travel early mornings or evenings and stay hydrated; some inland areas benefit from afternoon breezes.

Heavy rains transform the landscape into lush green but can cause road closures, slippery trails and limited access to some attractions. Monsoon is great for waterfalls and a quieter, more local experience, but check transport and accommodation availability.

Transition month with receding rains, fresh greenery and fewer tourists than peak winter — a good time for lower prices and natural beauty while facilities reopen fully.

A famous waterfall on the Goa-Karnataka border; best after monsoon when water flow is strong. Several trekking routes and train-side approaches exist — check access rules and safety advisories.

Forested sanctuary with marked trails, rich birdlife and waterfalls; guided treks increase chances of spotting wildlife and understanding the ecosystem.

Less frequented than some parks, Netravali offers quieter trails, deep forest, waterfalls and endemic flora — ideal for nature lovers and birdwatchers.

Southern Goa sanctuary with short hikes through moist deciduous forest and simple watchtower viewpoints for spotting primates and birds.

The primary local population — a mix of Hindus and Christians who maintain Konkani language and traditions.

An important cultural group with distinctive festivals, churches and culinary traditions influenced by Portuguese heritage.

Workers from other Indian states who contribute to agriculture, construction and hospitality sectors in the region.

Seasonal visitors and a small expatriate community who have settled in various parts of Goa for lifestyle and business.

Vegetarian options are widely available: coconut curries, dal, vegetable xacuti and rice dishes. Specify 'no fish' or 'no onion/garlic' if you have stricter preferences; many eateries can accommodate.

Vegan choices are possible but more limited — look for coconut-based curries, vegetable dishes and rice; confirm use of ghee or dairy in preparation.

Rice is the staple, so many dishes are naturally gluten-free; always mention gluten sensitivity since some chutneys, breads or fried items may use wheat.

If allergic to shellfish or nuts, be explicit. Cashew is common in Goan cooking and feni; cross-contamination at small kitchens is possible.