Mango
In searching for the world’s best hotels, Goa ranks highly in the minds and hearts of travelers. With a vibrant metropolis that caters to new-world technologies and old-world Indian charm, grace, and tradition, along with gorgeous natural treasures, there are many worlds to explore here. The hotel should be at the center of the journey, as a place to call home at the end of the day, and a place to hide away from the world in the lap of luxury. Goa is able to cater to every tourist, with outstanding sights, amazing food, and enticing experiences that are just outside the door.
The tradition of cooking here is extensive and extremely complex, with generations and generations passing down recipes and arguments about the best methods for preparing those same recipes. With all the different staples of grains, spices, and fruits and vegetables, there is perhaps no other food more iconic than the mango in Goa. With many different varieties to choose from, the mango is at the heart of many recipes. Served simply raw, or in a chutney, or used to flavor a sauce, or even eaten on the streets (although use caution here, because they can leave extremely persistent and embarrassing stains), there are as many ways to prepare mangoes as there are varieties.
Last year saw very unfavorable climate conditions for Goa’s mango growing season, however. The rainfall extended the warm period, cutting short the cold days necessary to make the fruit flower. This has lead to perhaps a 75% decrease in mango cultivation. The numbers are still not out, because the harvest continues well into the year, but prices are already rising considerably. It may not be the best year for casual mango consumption. The change in price, and the extensive news reports about mangos here, only serve to highlight its importance in the local cuisine and culture. It should be noted, too, that it was imported to Brail in the 18th century by the Portuguese, and the popularity of the mango in Latin American culture is nearly if not equal to Indian culture.