Travel guide – Goa
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Overview
This small state, half way down India’s west coast, was a Portuguese colony until 1961. This goes some way to explaining the alternative atmosphere here. Cut off from British India by a wall of mountains and vast alluvial plains Goa relied on trade with a declining Portuguese Empire, but what was lost in British trade it made up for in Portuguese attitude and it retains a distinctly laid-back feel today.
Goa was discovered by travellers in the late 60s who were relieved to have found somewhere away from the mainstream, where holidaying meant simply hanging out, smoking weed and partying on the beach, particularly at full moon. The state quickly grew a reputation for its hedonism and liberal attitude under a hot sun that sets in splendour every evening over the Arabian Sea. In recent years the authorities have tried to discourage the hippies and budget backpackers, angling rather for clientele with fatter wallets, and Goa is trying to shake off its image as a hippy hangout.
Now with a quick rail link to Mumbai and charter flights from the UK, thousands of tourists flock here each winter to relax and enjoy the Goan cuisine - a blend of exotic Indian spices with the Latin love of meat and fish. Many hotels and resorts have popped up over the last few years to cater for this ever-popular destination, but with more than 25 miles of beautiful sandy beaches there is still plenty of tranquillity to be found.
Climate
It is hard to generalise in a country that runs from the Himalayas to the beaches of the Indian Ocean but broadly speaking October to March tend to be the most pleasant months in India, when it relatively dry and cool. In the far south the best months to visit are between January and September, while northeastern areas of India tend to be more comfortable between March and August. The deserts of Rajasthan (west of Jodhpur) and the northwestern Indian Himalayan region are at their best during the monsoon (July to September). The mountainous regions of Himachal Pradesh and Kashmir should be visited over the summer months (May to September).
Health
There are a number of health risks associated with travel to India, including malaria and dengue fever, and travellers should take medical advice on vaccinations at least three weeks before departure. Those travelling from an infected area should hold a yellow fever certificate. Food poisoning is a major risk in India; all water and ice should be regarded as contaminated and visitors should drink only bottled water and ensure that the seal on the bottle is intact. Meat and fish should be regarded as suspect in all but the best restaurants and should always be well cooked and served hot. Salads and unpeeled fruit should be avoided. Health facilities are adequate in the larger cities but limited in rural areas. Travellers are advised to take out medical insurance. Bird flu was first discovered in domestic poultry in February 2006, but no human infections have been reported. The risk for travellers is low, but as a precaution close contact with wild, domestic and caged birds should be avoided, and all poultry and egg dishes should be well cooked.
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