Green Park Restaurant

Our beachfront terrace restaurant serves an excellent selection of Indian and western dishes, all of which are freshly prepared by our experienced Indian and Nepalese cooks. Try our tasty Southern Indian curries, bursting with flavor and full of fresh vegetables, or savor the taste of tandoori seafood, bought direct from local fisherman and cooked to order right by the sea. The bar offers fruit juices, shakes, and a selection of creative cocktails.

Green Park's restaurant includes a comfortable and spacious chill out space with Indian cushions mattresses, that fits well the relaxed atmosphere of Palolem Beach, Goa. It is also possible to sit on tables and chairs, with a few tables located on the sandy beach, only a few meters from the ocean. Chilled tunes are played through the day until 11PM.

Green Park Restaurant
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About Goan cuisine

Goan cuisine consists of regional foods popular in Goa, located along India's west coast along the Arabian Sea. Seafood, coconut milk, rice and paste are main ingredients of Goan delicacies. The area is located in a tropical climate, and spices and flavors are intense. Use of Kokum is another distinct feature. Goan food cannot be considered complete without fish. It is similar to the Malvani cuisine/ Konkani cuisine.


The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequented by tourists visiting its beaches and historic sites, so its food has an international aspect.
The cuisine is mostly seafood based, the staple food is rice and fish. Kingfish (Vison or Visvan) is the most common delicacy, others include pomfret, shark, tuna and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid and mussels.

Hindu Cuisine

The Goan Hindu cuisine is less spicy, less or no use of onion and garlic and a lot of variety. It also includes more use of vegetables, lentils, pumpkins, gourds, bamboo shoots, roots etc. It is less oily and the medium of cooking is coconut oil.
Goan Konkani Brahmins are mostly fish eaters. Broadly they can be considered as facultative vegeterians, i.e. they eat fish and chicken on most of the days, while eating strict vegetarian (no meat, no-fish diet) food on some days, due to religious reasons. Fish and meat in their diet is considered as non-vegetarian.On the other hand other Brahmins belonging to Pancha Dravida category are strictly vegetarian. Their vegetarian cuisine is unique. The rest of the Goan Hindus are non-vegetarian, but unlike the Catholic Goans, do not eat beef, due to religious constraints.

Non-Vegetarian Catholic Cuisine

Goan Catholics have borrowed many Portuguese dishes plus a few dishes distinctly native to itself. The make delicious culinaries out of meats such as Beef, Pork, Mutton, Lamb and Chicken. Their curries use a lot of coconut, coconut oil and curry leaves while, along spices and Palm Vinegar are also used. Xit Kodi (Xit – par-boiled or red rice; Kodi – fish curry) forms the staple food of the community. Sorpotel, that is often served with Sanna (idli fluffed with toddy or yeast) is one of the most popular dish of the Goan Catholic community.
Chamuças is a Goan derivative of samosa, which is usually filled with beef or pork is well known snack.[1] The traditional, Mol De Peixe (Fish pickle) and Balchão (prawn pickle sauce, originally from Macau) made from shrimp, aguardente, laurel, lemon and chili are popular.

Vegetarian and Lacto-ovo vegetarian

Patoleo, a dish of saffron leaves stuffed with rice, dal, jaggery, and coconut is mainly prepared on the feast of the Assumption of the Blessed Virgin Mary, especially by the Goan Catholics settled in Mumbai. The Pez (a type of Congee), Koiloris and Podecho (variants of dosa), Sanna (a variant of idli) are a popular delicacy made of soaked rice, water and salt.
Sweets like Guava cheese, Kadio bodio (tiny stick made of Maida flour dipped in sugar syrup and dried) are well-known.The Cashewnut laddus, Khaje, Revdyo, Peda, Tizan, Godshem, Puran Poli and Sakhar Bhat are well known sweet dishes. Filoz (a jaggery and bananapancake), and Arroz doce (rice pudding) a Portuguese derivative of kheer (sweetened rice) of India is also popular.
The Feni; Cashew feni is made from the fermentation of the fruit of the cashew tree, while coconut feni is made from the sap of toddy palms is popular alcholholic beverage.

Read more about Goan cuisine and Goan Catholic cuisine on Wikipedia.