Vegetarian, Vegan & Organic-Friendly Food in South Goa

Preparing a traditional Goan Patoli, a rice flour snack with crushed nuts, coconut and jaggery on a green banana leaf.

Seasonal, Local, and Made from Scratch

We cook all meals fresh each day, mostly with local ingredients.

When possible, we add produce from our grounds. The menu offers salads, vegetable curries, home-baked breads, a daily special, and a few unique dishes

menu

Charming outdoor café with wooden tables and chairs, hanging paper lanterns and fabric drapes, surrounded by lush greenery, inviting relaxed dining in nature.

We bake daily in-house to ensure freshness

Guests serving themselves from a colorful outdoor buffet surrounded by tropical plants, highlighting wholesome, fresh retreat cuisine.

Sit under the trees and enjoy your meal at Bhakti Restaurant

Close-up of reddish-brown and green leaves with sunlight filtering through a white canopy, creating a serene, natural retreat atmosphere.

Staff member preparing fresh coconuts outdoors among tropical foliage, reflecting Bhakti Kutir’s sustainable and nature-connection

Traditional south indian cooking with a European twist

Seasonal, vegetarian and served with care. Everything we serve is made in-house

A vegetarian daily special meal in the jungle

Power Breakfast to supercharge your mornings.

Outdoor café with wooden tables, chairs, and lush green plants under a thatched roof, with people working on laptops and socializing.

Outdoor seating area with wooden benches and red cushions, bathed in warm sunlight through a leafy canopy, offering a cozy, nature-inspired dining space.

Outdoor buffet with freshly prepared dishes including salads, grilled vegetables, and yogurt-based meals, set among floral decorations and lush greenery.

Organic greens come as often as we can manage from South goa farms to Bhakti Kutir Restaurant

Many of the ingredients we cook with have been used in Goan and Konkan kitchens for generations

Some recipes are passed down, some we’ve developed ourselves, all made with local and seasonal produce from coastal India.

What goes into our cooking

Some things you won’t find on the menu

Shared meals, live music and the kind of evenings that sometimes come together at Bhakti

Outdoor restaurant at night with people seated at tables under a large canopy, warm string lights, and surrounding greenery.

Evenings at Bhakti Kutir

Our kitchen draws from the forests and fields of South Goa

Vegan and Vegetarian cuisine near Palolem beach at Bhakti Kutir

Bhakti Kutir was once a working coconut plantation, and many of those tall, swaying trees continue to shade us today.

We still make good use of them, pressing fresh coconut milk for our curries and chutneys, as a plant-based substitute for vegan dishes, and making our own coconut oil in small batches.

Some of the trees that grow at Bhakti gifts us with unique ingredients for our vegetarian restaurant

Ragi and many other millets feature regularly in our vegan daily specials

Kokum (Garcinia Indica): A deep-red fruit that adds a tangy, refreshing note to curries, dals, and drinks. Traditionally valued for cooling the body during Goa’s hot months and aiding digestion after a heavy meal.

Moringa is an important part of our daily vegetarian cooking at Bhakti Kutir, Palolem, India

Ragi (Finger Millet)

A hardy millet, naturally gluten-free and rich in calcium, ragi is a staple for wholesome porridges, flatbreads, and baked goods.

We thrive to use locally sourced and organic ingredientes for our vegetarian restaurant in Goa, India

Moringa: Also called the “drumstick tree,” moringa leaves and pods are rich in vitamins and minerals. Locals prize it for boosting immunity and energy.

It’s our broth’s base, and we often use it in curries.

Stone-Milled Atta
We mill our own wheat flour locally for our breads and rotis. Slow milling preserves nutrients and flavour, giving a wholesome, nutty taste you can’t get from industrial flour.

We are not just a vegan restaurant, we also source our milk responsibly and locally

Monkey Jackfruit (Artocarpus lakoocha)
A wild cousin of jackfruit, smaller and more tart. It’s used in chutneys, pickles, and slow-cooked curries.

Local Buffalo Milk
Sourced from nearby farms, this rich, creamy milk forms the base for our curds, desserts, and chai. Higher in fat and minerals than cow’s milk, it’s a staple in Goan kitchens.

Some of the best moments here aren’t written down anywhere. A few guitars, a shared meal, an unexpected guest at the table…

We have gathered a few glimpses of these evenings, from live music to spontaneous celebrations or feasts, so you can get a feel for our space