Ever since it was discovered by hippies in the 1960s, Goa is regarded as India's main beach spot and has drawn in throngs of sun-worshipping Western tourists. Partly a legacy of its colonial past, Goa is better developed than many other parts of India, and thus an easier travel experience. That fact combined with its glittering white sand, warm seas and rich, green interior explain Goa's enduring tourist appeal.


A former Portuguese colony set on the west-central coast of India, Goa is the smallest state in India. The Goan capital of Panjai is roughly 370 miles south of Mumbai. Goa is connected to Mumbai and Mangalore by the Konkan Railway; and to Mumbai, Bangalore, Mangalore, Pune and Hampi by bus. Goa is also serviced by Dabolim, its own international airport.

The Beaches

The coast of Goa is lined with beaches, each with its own atmosphere and set of conditions. Whatever your tastes in accommodations, a match for them exists somewhere in Goa. Baga and Calangute, across the river from Panjim, are Goa's mid-range beaches and something like an Indian equivalent to Ocean City or Myrtle Beach. Vagator and Anjuna are the main party beaches, while quiet Mandrem Beach is an infrequently visited area in the north of Goa. Palolem and Arambol are where the true hippies and backpackers fled to after the ravers and Israelis captured Vagator and Anjuna, while Colva Beach is home to a cluster of upscale resorts. These are merely the better-known beach areas in Goa, and many other options sit along the coast.


Goa's important sights include the Basilica do Bom Jesus, or Church of the Good Jesus. Opened in 1605, this church is the resting place for St. Francis Xavier, co-founder of the Jesuit Order. Along with the other ancient churches and convents of Goa, Basilica do Bom Jesus is a UNESCO World Heritage Site. Goa's green interior is also home to nature preserves, such as Cotigao Wildlife Sanctuary and Bondla Wildlife Sanctuary.


Many of the dishes that are staples of Indian restaurants around the world are Goan in origin, giving tourists a chance to sample these dishes in their native land. Goan cuisine is a product of adapting southern Indian recipes to Portuguese palates. Vindaloo, the famously incendiary curry, is a Goan recipe meant to be made with pork. Pork is a rarity in almost all other styles of Indian cooking, but not in a place where the pork-loving Portuguese ruled for almost five centuries. Fish and shrimp curries are also standards of Goan cooking. The local liquor is feni, a high-octane spirit made from coconut sap and cashew fruits. Another aspect of eating out in Goa is its standing as one of India's wealthiest states. That translates into higher-quality ingredients, from roadside dhabas to top-tier restaurants catering to tourists.

Time Frame

The best time of year for a visit to Goa are is in the cooler dry season period, between mid-November and mid-March. Goa is packed during Christmas and New Year's, however, so if you plan to travel there during the Holidays you need to book far in advance. Through the rest of the year, either high heat and humidity combine to make Goa unpleasant, or the monsoons are in full force and it rains at least once per day.


If you intend to visit India multiple times in the mid-term future, consider applying for a five-year or 10-year multiple entry and exit tourist visa. Americans enjoy the distinction of eligibility for these generous visas, due to a bilateral arrangement with the Indian government.

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