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Goan cuisine
Goan cuisine consists of regional foods popular in Goa, located along India's west
coast along the Arabian Sea. Seafood, coconut milk, rice and paste are main ingredients
of Goan delicacies. The area is located in a tropical climate, and spices and flavors are
intense. Use of Kokum is another distinct feature. Goan food cannot be considered
complete without fish. It is similar to the Malvani cuisine/ Konkani cuisine.
The cuisine of Goa is influenced by its Hindu origins, four hundred years of
Portuguese colonialism, and modern techniques. The state is frequented by tourists
visiting its beaches and historic sites, so its food has an international aspect
Seafood
The cuisine is mostly seafood based, the staple food is rice and fish. Kingfish
(Vison or Visvan) is the most common delicacy, others include pomfret, shark, tuna and
mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid and
mussels.
The Hindu food of Goa is unique, and the food of Goan Christians is influenced by
the Portuguese.
Introduction of new edibles to Goan cuisine
The Portuguese brought potatoes, tomatoes, pineapples, guavas and cashews from
Brazil to Goa. Of these tomatoes and potatoes were not accepted by the Hindus until the
late 20th century. The most important part of Goan spices, the chilies were introduced to
Goan cuisine by the Portuguese which became immensely popular. All these above
mentioned ingredients were not used in Goan cuisine before the advent of the Portuguese.
Hindu Cuisine
Hindu Goans use less heat, tamarind and Kokum for souring and jaggery for
sweetening. They use asafoetida, fenugreek, curry leaves, mustard and urad dal.[2] It is
not very spicy, less amount of onion and garlic is used. It also includes more use of
vegetables, lentils, pumpkins, gourds, bamboo shoots, roots etc. It is less oily and the
medium of cooking is coconut oil.
Goan Saraswat Brahmin sub-castes, Daivajna Brahmins are mostly fish eaters.
Broadly they can be considered as facultative vegeterians, i.e. they eat fish and chicken
on most days, while eating strict vegetarian (no meat, no-fish diet) food on some days,
due to religious reasons. Fish and meat in their diet is considered as non-vegetarian. On
the other hand other Brahmins belonging to Pancha Dravida category are strictly
vegetarian. Their vegetarian cuisine is unique. The rest of the Goan Hindus are nonvegetarian, but unlike the Catholic Goans, do not eat beef or pork, due to religious
beliefs.
1. Fish curry called as Human and rice also known as Kadi.
2. Fried fish
3. Fish Suke or Dhabdhabit - dry spicy preparation of fish, eaten as side dish.
4. Fish Udid Methi or Uddamethi - Fenugreek and fish.
5. Kismur
6. Dangar or the Fish cutlets
7. Kalputi - with different varieties of fish
8. Bhaji or Shak made of different vegetables and fruit
9. Khatkhate
10. Tondak, made of beans, cashew nuts etc
11. Different varieties of sweets made of rice, lentils like Payasa, Patoli, Mangane,
Kheer etc
12. Different varieties of Pickles and Papads
13. Solachi kadi, a spicy coconut and kokum curry
Catholic Cuisine
Ambot tik - A sour curry dish prepared with either fish or meat.
Arroz doce - A Portuguese derivative of kheer (sweetened rice) of India.
Balchão - A curry based on a traditional sauce from Macao, made from shrimp,
aguardente, laurel, lemon and chili.
Canja de galinha - A type of chicken broth with rice and chicken, and is originally
a Goan recipe.
Chamuças - A Goan derivative of samosa.
Croquettes, beef cutlets and beef potato chops are common snacks.
Roast beef and beef tongue are popular entrees at Goan celebrations.
Sorpotel - A Goan pork meat, liver, tongue, blood curry that is very spicy.
Xacuti - Goan curry made with roasted grated coconut with pieces of chicken or
beef.
Samarein Chi Kodi - Goan curry made with Fresh and Dried Prawns
Pattoe or Patoleo - A dish of turmeric leaves stuffed with rice, dal, jaggery, and
coconut.
Sanna - A dry rice cake, considered to be a Goan variant of idli.
Solantule kodi - A spicy coconut and kokum curry
Vindaloo - A spicy curry whose name is derived from the Portuguese term for a
garlic and wine (vinho e alho) marinade. This is popular in the West, particularly
the United Kingdom, Australia, and New Zealand. Unrelated to aloo (potato).
Bebik (Bebinca) - A pudding traditionally eaten at Christmas