• Anjuna market is a Goa highlight. (Flickr / Stephen Barber)
Sarah Todd, star of My Restaurant in India, shares her favourite haunts in her beloved Goa.
Sarah Todd

23 Nov 2016 - 12:37 PM  UPDATED 23 Nov 2016 - 12:38 PM

1. Start with lunch at Palacio Do Deao. This is an old Portuguese mansion that blends Hindi and European architecture - it's quite a sight! The food is also a mix of Indian and Portuguese, and it's delicious. 

2. The sunsets in Goa are legendary, and I think the best place to enjoy them is at Vagator Beach. Here, you can overlook the Arabian Ocean at my new restaurant, Antares. Yes, I'm a little bit biased, but try the cocktails and tell me I'm wrong!

3. Another amazing place for sunsets - and well, the whole day - is Arambol Beach. Join in a drum circle - they're held every night - and feel the spirit of the locals. It's pretty amazing! 

4. Go for a surf at Ashwem Beach. Vaayu Waterman's Village will set you up with everything you need for surfing, kayaking, kitesurfing and more

5. Explore the huge flea market at Anjuna. You could - and should! - spend hours walking through it, picking up everything from stunning, unique trinkets to jewellery to homewares. The market is held every Wednesday between October and April.

Don't be afraid of spice, says Anjum Anand.

6. For dinner, enjoy some authentic Japanese food at Sakana, or go for traditional Italian at Ciao Bella. You won't be disappointed! 

Lead market image by Stephen Barber, Aramol beach image by Christopher Porter, Anjuna spices by Dennis Yang, all via Flickr. 

Watch My Restaurant in India Thursdays 9pm on SBS and then on SBS On Demand.


Cook with Sarah
Pork ribs with nashi slaw

The flavours and crunch of the nashi slaw are a great complement to the rich ribs. This is one of the dishes I shared with my mother when she came to visit when I was setting up my restaurant, Antares.

Mango kulfi with coconut mousse and oat-ginger crumb

At my restaurant Antares we serve this mango kulfi as a refreshing dessert. The oat crunch is definitely worth making – it’s a great texture and flavour combination. If you have time, try making the coconut mousse too. 

Tempura prawns

The cornichon salsa gives these fluffy crispy tempura prawns a fresh kick.

Caramel and chocolate mousse cake

A slice of this cake is delightful by itself. To take it up a level, at my restaurant Antares, I serve it with hazelnut meringue, cocoa crumbs and salted caramel.