Natak, Tiatr and Zagor are the main forms of Goa's traditional performance arts. Other forms are Ranmale, Dashavatari, Kalo, Goulankala, Lalit, Kala and Rathkala. Stories from the Ramayana and the Mahabharata along with more modern social subjects are narrated with song and dance.

What distinguishes the tiatr from other dramatic art forms, is the songs on topical, burning, controversial issues that are interspersed throughout the performance. The tiatrs, almost all of which are in Konkani, provide a platform for satire on politics, current affairs and day-to-day domestic issues. Each tiatr usually comprises seven acts of fifteen or so minutes each, with song and dance in between.

An annual tiatr festival is held at the Kala Academy in Panaji, which showcases the work of well-known tiatr writers.


Rice with fish curry (Xit kodi in Konkani) is the staple diet in Goa. Goan cuisine is famous for its rich variety of fish dishes cooked with elaborate recipes. Coconut and coconut oil are widely used in Goan cooking along with chilli peppers, spices and vinegar giving the food a unique flavour.

Pork dishes such as Vindaloo, Xacuti and Sorpotel are cooked for major occasions among the Goan Catholics. An exotic Goan vegetable stew, known as Khatkhate, is a very popular dish during the celebrations of festivals, Hindu and Christian alike. Khatkhate contains at least five vegetables, fresh coconut, and special Goan spices that add to the aroma.

Sannas, a variant of idli, and Koilori, a variant of dosa, are native to Goa. A rich egg-based multi-layered sweet dish known as bebinca is a favourite at Christmas.

The most popular alcoholic beverage in Goa is 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.

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