Eat with your hands, please," Lloyd Braganza who runs one of Goa's most popular restaurants, tells us, rolling up the sleeves of his floral shirt, revealing a koi fish tattoo. We are at Copper Leaf, one of the best fish thali destinations at Porvorim, and for company we have chef and restauranteur Braganza, his wife Nerissa and their seven-year-old son Naethan. Llyod stops talking when the thali arrives. A mound of rice and a crispy fillet of matzo are skirted by coconut curry, clams masala, kismuri (dried fish and coconut salad), bhindi fry, gulab jamun, sol kadi and banana.