Exploring Goan Food and Culture with Lara Victoria

 

 

Listen to this episode above, via the link below, or on your favourite listening platform.

 

Have you ever wondered what makes Goan cuisine so special? What if the secret ingredient isn’t just the spices, but the sun itself?

In this episode, Paula sits down with Lara Victoria, a food and wine expert with deep roots in both Bombay and Goa. Lara shares her journey from pastry chef to sommelier, weaving in the rich cultural influences that have shaped her love for food and hospitality.

Together, they explore the vibrant flavors of Goan cuisine, from the legendary Goan sausages to the Portuguese-inspired vindaloo. Lara explains the relaxed Goan way of life, known as Susegad, and how the region’s unique blend of Indian and Portuguese heritage has influenced its food, music, and traditions.

Paula and Lara also discuss the deep role of hospitality in Indian culture, the hidden gems of Goa’s food scene, and even the art of pairing wine with Indian dishes. Whether you’re planning a trip to Goa or just love learning about food from around the world, this episode is packed with flavor, history, and inspiration.

In this episode, you'll learn about:

  • The must-try dishes of Goa, including chicken shakuti and chorizo pão
  • The Portuguese influence on Goan cuisine and how it evolved over time
  • How Lara transitioned from banking to hospitality and found her passion in wine education
  • The beauty of Goan hospitality and why Sussegad is a lifestyle worth embracing

Grab a cup of chai (or a glass of wine!) and join Paula for a delicious deep dive into Goa’s food, culture, and history with Lara Victoria.


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In My Kitchen creates connections one dish at a time, by exploring culture through food. I do this through unique culinary workshops, speaking engagements, and of course, this podcast.

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P.S. If you'd like to join In My Kitchen abroad, I'm leading an upcoming culinary tour in Portugal with the University of British Columbia (UBC) Alumni Travel Club from Sept 28 - Oct 5, 2025. Click here to download the detailed itinerary and booking information.