Keith reaches Panjim, capital of the state of Goa, where he uses freshly caught fish to demonstrate local specialities including crayfish curry with a spicy coconut sauce, and shallow-fried mackerel stuffed with vinegar-based masala. Heading inland, he discovers the region's firewater, which he dubs cashew Calvados, while visiting a spice plantation, and whips up pork vindaloo and pan-fried chicken breasts for a final flourish
