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Ep 3. Goa, India
- TV-PG
- September 23, 2008
- 43 min
In this episode of Bizarre Foods, host Andrew Zimmern travels to Goa, India to explore the unique and diverse cuisine of the region. The episode kicks off with Zimmern visiting a bustling fish market where he is introduced to a variety of exotic fish such as bombay duck and pomfret. From there, he visits a local spice farm where he learns about the different spices used in Goan cuisine and how they are grown and harvested.
Next, Zimmern visits a local restaurant where he samples a traditional Goan breakfast dish called sanna and chicken xacuti, a spicy curry that is a staple in the region. He also gets to try a unique pork sorpotel dish that is made with pork blood and vinegar.
Zimmern then visits a local home to try and learn more about a unique dish called bebinca. This dessert dish contains around 16 layers of batter made from ingredients such as flour, coconut milk, sugar, and ghee. The layers are cooked one by one until the final product is a multi-colored, multi-layered cake.
The host takes a break from food for a moment to attend a traditional Goan dance performance. He then continues his food adventure by visiting a local fishing village where he samples a variety of seafood dishes such as oysters, clams, and squid.
One of the highlights of the episode is Zimmern's visit to a local family's home where he partakes in a traditional Goan feast. The family prepares a variety of dishes such as prawn curry, crab xacuti, and a unique crab masala dish that is cooked in a coconut shell. The feast ends with a refreshing dessert made from tender coconut water and palm sugar.
The episode concludes with Zimmern visiting a local street food vendor to try some of the region's famous snacks such as pau bhaji and samosas. He also tries a unique dessert made from puffed rice and jaggery.
Overall, the episode showcases the vibrant and unique cuisine of Goa, India and allows viewers to experience the flavors and traditions of this beautiful region.