Chief Minister Dr. Pramod Sawant released “Gova Annasanskruti”, a book authored by Padma Shri awardee Shri Vinayak Khedekar, at the Mantralaya, Porvorim. The publication, released under the Department of Information & Publicity, delves into the richness of Goa’s culinary heritage, tracing traditional food practices and recipes that have been passed down through generations.
The event witnessed the presence of notable personalities including Information Officer DIP Shri Kiran Munankar and social worker and writer Smt. Shubhada Sawaikar. Through “Gova Annasanskruti”, readers can explore the cultural nuances of Goan cuisine, from local ingredients and traditional cooking techniques to the stories behind popular dishes.
The book serves not only as a culinary guide but also as a cultural record, emphasizing the importance of preserving and celebrating Goa’s gastronomic traditions. Attendees lauded the effort, highlighting its potential to inspire both locals and tourists to appreciate the depth of Goan food culture.
By showcasing Goa’s vibrant culinary practices, the book reinforces the state’s identity as a hub of heritage, flavor, and tradition, ensuring that the legacy of its cuisine continues to be celebrated for generations to come.
Panaji, July 1, 2025: The Department of Tourism, Government of Goa, convened a strategic meeting to plan the promotion of Goa’s rich culinary heritage as part of its monsoon tourism campaign for the month of July and August. This initiative falls under the broader #GlowOnArrival campaign, which aims to offer immersive and regenerative experiences to visitors during the monsoon season.
The meeting was chaired by Director of Tourism Shri Kedar Naik along with Managing Director of Goa Tourism Development Corporation (GTDC) Shri Kuldeep Arolkar; OSD to Hon’ble Tourism Minister, Shri Shawn Mendes; General Manager, GTDC, Shri Gavin Dias; Dy. General Manager (Marketing), GTDC Shri Deepak Narvekar; Deputy Director of Tourism Shri Jayesh Kankonkar; President of the Travel and Tourism Association of Goa (TTAG) Shri Jack Sukhija; and several representatives from the state’s hospitality sector.
The initiative aims to position Goa as India’s leading food destination by curating special culinary celebrations where every cuisine from authentic Goan dishes to regional Indian fare and global flavours is showcased across the state. The campaign is designed to highlight how food can be a powerful lens to explore Goa’s vibrant culture, people, and landscapes, especially during the lush and immersive monsoon season. It aims to invite tourists to engage with Goa’s diverse food heritage while showcasing the seamless fusion of global influences with local ingredients through events where chefs use local Goan produce and restaurants present cross-cultural culinary experiences.
Speaking on the occasion, Shri Kedar Naik, Director of Tourism, said, “The objective of this initiative is to offer visitors an opportunity to experience a unique side of Goa during the monsoon through its diverse culinary traditions and evolving food culture. By highlighting both traditional monsoon delicacies and contemporary global dishes prepared with local ingredients, we aim to present Goa as a destination where food reflects heritage, creativity, and a deep sense of place.”
As part of #GlowOnArrival monsoon campaign, Goa Tourism has also introduced month-wise thematic promotions that will run from June to September 2025. These include: June showcased Festivals of Goa, and highlighted vibrant seasonal celebrations such as Sao Joao and Chikhal Kalo;August – Experience & Adventures of Goa, promoting eco-adventures such as monsoon treks, plantation visits, and soft adventure activities; and September, along with World Tourism Day, spotlights Goa’s diverse attractions—from forts and monuments to waterfalls, museums, and scenic drives.
The Department of Tourism, in collaboration with industry stakeholders, will continue working to strengthen Goa’s brand as a regenerative, culturally rich, and flavour-forward tourism destination during the monsoons.
