The ethnic culinary art always supported natives for fasting and feasting in spite of the different religions such as Hindus, Christians, Muslims, etc. by way of number of traditional dishes. One finds enormous range of traditional vegetarian and Non-Vegetarian dishes. The culinary art and food ethos of Goa is a unique heritage of this state. This knowledge is disappearing with the onslaught of mass media and the fashion of fast food items.

The basic element in preparing a Goan meal is the masala. The Masala is the seasoning, a subtle blend of condiments or spices and the right proportions, used to flavor the particular food. The masala is not the curry but the blend of spices used in a curry. The Goan masala involves various flavors sweet, savory, sour, bitter, pungent, and peppery. The typical Goan masala consists of coriander, cardamom, clove, cinnamon, garlic, ginger, and sometimes cashew nuts.

Characteristic of Goan cuisine is the use of coconut milk, shredded coconut, and vinegar. At Calizz these spices are hand ground and made daily in the traditional style in a masala Grinding stone as it releases flavours better than mechanical grinders and blenders do. As were Goan art and architecture the culinary arts too were influenced by the long history of Indo Portuguese commercial and cultural interaction which is beautifully defined in Calizz.

At Calizz, the variety of Goan Christian dishes is added to the range of Goan Hindu dishes, cuisine, Calizz is a place where you will enjoy one of the oldest and richest culinary traditions practiced in the Indian subcontinent. In Calizz one finds enormous range of Traditional non-vegetarian and Traditional vegetarian dishes and it is impossible to describe all of them which are prepared here. Some of the glimpses of the most popular dishes are offered here.

While one can find restaurants in Goa which serve different cuisines of India as well as world, there are few restaurants where one can eat authentic Goan food and Calizz is one of them.

Goa makes a wide range of everyday wines. Sensibly, most of them are consumed in Goa. There are white wines, red wines and some port wines. No celebration of Goan food is complete without Feni. There are two types of Feni and, sharp and spirited battle lines are drawn between those who favor one of those who prefer the other. Some people swear by the distinctive flavours of the Feni distilled from the flesh of the cashew apple. The other variety is made by fermenting and distilling the sap of the flower-stalk of the coconut. But whichever Feni you decide to drink, watch your step.