Blog

Mutton in India usually means goat. The Goan classics and the four mutton and lamb plates on Dubki’s menu, with prices.

The 61-day monsoon fishing ban changes what lands on your plate. Dates, exemptions, freshness tips and a seafood calendar.

Vindaloo, sorpotel, chorizo and more: the pork dishes at the heart of Goan Catholic cooking, and where pork appears at Dubki.

Three days, four villages, no wasted time in traffic: a practical eating plan for Vagator, Chapora, Mapusa and Anjuna.

Har gow, shumai, wonton, bao and more: how the main types of dim sum differ, using Dubki’s five dumplings as examples.

Booking early, set menus, traffic and getting home: a practical plan for New Year’s Eve dinner in North Goa.

Urrak is the light spring distillate, feni the strong one. How Goa’s cashew and coconut spirits are made and drunk.

Goa is far better for vegetarians than its seafood reputation suggests. The traditional dishes to try and Dubki’s 22 veg plates.

How much to tip in Goa, when a service charge is optional under CCPA rules, and how to handle bills at beach venues.

Beach shacks close and seafood thins out, but Goa still eats well in the rains. Here is what stays open and how to plan.

What eating out in Goa costs in 2026, from shacks to upscale clifftop restaurants, with a worked bill showing service charge and GST.

Where to watch the sun go down in North Goa, with sunset times for every month and practical tips on timing, crowds and safety.