Location
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Blessed as it is by natural harbours and wide rivers, Goa was the ideal base for the seafaring Portuguese, who arrived in 1510, aiming to control the spice route from the East. Today, Goa has one of India's highest per-capita incomes, with farming, fishing, tourism and iron-ore mining forming the basis of its economy.
Head into Panaji (Panjim), one of Inidia's smallest and most likeable state capitals, you'll discover a Portuguese pantry of flaking architectural delicacies spiced up with Indian exuberance. Inland, you can stand in greener-than-green fields picking vanilla pods, bathe with elephants or visit market towns like Mapusa.
About Goa
Variously known as "Rome of the East", "Tourist Paradise" and "Pearl of the Orient", the state of Goa is located on the western coast of India in the coastal belt known as Konkan. The magnificent scenic beauty and the architectural splendours of its temples, churches and old houses have made Goa a firm favourite with travellers around the world. But then, Goa is much more than just beaches and sea. It has a soul which goes deep into unique history, rich culture and some of the prettiest natural scenery that India has to offer.
Climate
Usually the climatic conditions of Goa are temperate, except during the monsoon, which lasts from June to September. There are no extremes in temperature and no clear demarcations from one season to the other except for the monsoon. The average temperature varies between 25°C - 30°C (67.96F - 81.56F Approx). The average rainfall is approximately 325cms, the average daily hours of sunshine is nine to ten hours in summer and three to five hours during the monsoon.
Cuisine
Goan cuisine, like the land itself, has many flavours and tastes with its vast treasure trove of culinary delicacies. The long period of Portuguese rule, besides that of the Muslim and Hindu kingdoms, has left an indelible influence on the original style of Goan cooking and this has led to an exotic mix of truly tasty and spicy cuisine. From fried fish to exotic concoctions like ambot-tik, sea food is usually a must on the menu. Goans take pleasure not only in what they eat, but also how they cook it. Although modern conveniences have almost completely taken over in urban areas, the traditional way of cooking in clay pots on firewood continues in most rural areas of Goa. This style of cooking adds an additional smoky flavour to the food, highly valued by Goans.
With a wide variety ranging from prawns to sausages, chicken to beef, and numerous vegetarian dishes, Goan cuisine is able to satisfy even the most finicky gourmet appetites.
Monsoon The main feature of the Goan climate is the monsoon, which occurs between June and the end of September. During the two months preceding the onset of the monsoon the humidity increases dramatically, and the normally clear skies become hazy and then cloudy. During the monsoon, 250cm to 300cm of rain is normal.
Rainfall
July To End September (26 inches)
Winter
Late November To Mid-February, Min. 3° C - Max. 11° C)
Summer
Mid - March To End of June, (Min. 25° C - Max. 45° C)