In this paper I would like to consider the question of how foodways in Goa, India can be preserved as intangible heritage in a globalized world. Portuguese-influenced foodways, most typically the eating of pork and beef are enjoyed by the Christian population of Goa, whereas Goan Hindus eat neither pork nor beef. What, then, can be called Goan foodways and for whom they should be preserved? In Goan recipes which many of local and national chefs have tried to showcase, we can see Christian culinary ways are mostly emphasized. There is clearly the desire for consuming the exotic images of Goa. Considering this question, I propose that chefs and restaurants can make significant contributions by collecting the culinary knowledge to develop the archive and reviving menus which are on the verge of being lost for local communities.