“For many shack operators, their success hinges on their ability to adapt to customer preferences. If a shack chooses not to cater to vegetarian South Indian tourists, they risk losing significant business to the numerous Udupi restaurants that have proliferated in Goa in response to this demand.
Moreover, the proposal raises questions about the broader implications of government intervention in private business.
While government support for promoting local cuisine and preserving cultural identity is commendable, there must be a recognition that shack owners are entrepreneurial individuals who understand their customer base and navigate the realities of a competitive market.”
Last week, Calangute MLA Michael Lobo stirred the pot of public opinion with his assertion that Goa should not cater to “idli-sambar” on its beach shacks. This statement sparked a broader discussion on the identity of Goan cuisine, the hospitality sector, and the delicate balance between promoting local culture and satisfying diverse tourist preferences.
The Goa Tourism Department recently issued a circular advocating that shacks serve exclusively Goan food, aligning with Lobo’s sentiments that beach shacks should authentically reflect the region’s culinary heritage.
While the intent behind the push for Goan-only menus is clear— to preserve and promote local flavours— the practicality and implications of such a policy are far more complex.
Goa is not just a picturesque paradise known for its stunning beaches and vibrant nightlife; it is also a melting pot of cultures, shaped by centuries of trade, migration, and tourism.
The state attracts millions of tourists each year, particularly domestic travellers from various regions of India. It is not uncommon for South Indian tourists, accustomed to their local delicacies, to seek out familiar dishes like idli-sambar and masala dosa during their visits.
This presents a dilemma for shack owners who are keen to honour local culinary traditions while also catering to the tastes of a diverse clientele.
Imposing a strict one-size-fits-all menu could jeopardize the economic viability of these businesses. Beach shacks are an integral part of Goa’s tourism ecosystem, serving as both dining establishments and social hubs.
For many shack operators, their success hinges on their ability to adapt to customer preferences. If a shack chooses not to cater to vegetarian South Indian tourists, they risk losing significant business to the numerous Udupi restaurants that have proliferated in Goa in response to this demand.
Moreover, the proposal raises questions about the broader implications of government intervention in private business.
While government support for promoting local cuisine and preserving cultural identity is commendable, there must be a recognition that shack owners are entrepreneurial individuals who understand their customer base and navigate the realities of a competitive market. Dictating what can and cannot be served could undermine their autonomy and financial sustainability.
On the flip side, it is essential to ensure that the promotion of Goan cuisine is not merely a token gesture. Local flavours—such as seafood curries, vindaloo, and bebinca—are treasures of Goan culture that deserve greater visibility and appreciation.
The key lies in striking a balance that encourages shack owners to offer authentic Goan dishes while still allowing for flexibility to cater to a broader range of tastes.
Rather than imposing mandates, the Goa Tourism Department could consider initiatives that promote Goan cuisine through marketing campaigns, cooking classes, or culinary festivals. Encouraging shack owners to highlight Goan dishes alongside popular alternatives can create a win-win situation, where tourists not only enjoy familiar meals but also develop an appreciation for the local cuisine—enhancing their overall experience in Goa.
Ultimately, the conversation around the Goan-only menu at beach shacks is emblematic of the broader cultural tensions within a rapidly changing tourism landscape. Striking the right balance is imperative for ensuring that Goa remains an inclusive destination that celebrates its heritage while embracing the diverse needs of its visitors.
