Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish. The cuisine of Goa originated from its HinduSaraswat cuisine roots, and was influenced by the 451 years of Portuguese colonisation and the century of Muslim rule that preceded the Portuguese. Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients.
The Portuguese introduced potatoes, tomatoes, pineapples, guavas, and cashews from Brazil to Goa and consequently India. The chili pepper is the most important aspect of Goan cuisine; it was introduced by the Portuguese and became immensely popular as a very important spice for wider Indian cuisine. The Portuguese also introduced beef and pork, meats that were and still are considered a taboo by Hindus of Goa, to converts to Catholicism.
Goan Hindu cuisine
Goan Hindu cuisine in Goa is mainly pescetarian and lacto-vegetarian and is very similar to Saraswat cuisine, from which it originates. Goan Hindu cuisine is mild, with use of tamarind and kokum for souring, and jaggery for sweetening. It uses spices such as asafoetida, fenugreek, curry leaves, mustard, and urad dal. Onion and garlic are also used. It also includes vegetables, such as lentils, pumpkins, gourds, bamboo shoots, and roots.The medium of cooking is coconut oil. Popular Goan Hindu dishes include:
Humann – Fish curry and rice, also known as kadi or ambot
Fish suke or dhabdhabit – Dry spicy preparation of fish, eaten as a side dish
Fish udid methi or uddamethi – Type of curry consisting of fenugreek and mackerel; a vegetarian version of this dish is also prepared using hog plums
Kismur – A type of side dish normally consisting of dried fish, onions, and coconut
Dangar – Goan fish cutlets
Kalputi – A dish normally prepared from the head of a large fish, with onions and coconut
Bhaaji or shak – A generic term for stews, curries, and stir-fried dishes made from different vegetables and fruits
Bhaji - Fried fritters with besan batter. Different kind of bhajis can be made by changing the vegetable used with besan. Popular bhajis include those containing onion or chilies.
Khatkhate
Varan - A lentil preparation often made with coconut milk tempered with mustard, curry leaves, and chilies, served as an accompaniment to rice for the Naivedya, prepared during all Hindu festivals, and an integral part of wedding feasts.
Tondak – A dish with beans and cashews as the primary ingredients
Different varieties of sweets made from rice and lentils, such as payasu, patoli, madgane and kheer.
Goan Catholic cuisine in Goa is a fusion of Goan Hindu and Portuguese cooking styles. Vinegar is used to give the zingy taste to the meat dishes. Popular Goan Catholic dishes include:
Ambot tik – A spicy and sour curry prepared with fish
Arroz doce – A Portuguese derivative of kheer
Balchão – A curry made with prawns/shrimp
Bebinca – A multi-layered baked pudding traditionally eaten at Christmas
Cafreal – A masala marinate mostly used for chicken or fish made from coriander leaves, green chilies, and other spices.
Canja de galinha – A type of chicken broth served with rice and chicken.
Chamuça – A Goan/Portuguese derivative of the samosa
Sorpotel – A very spicy pork dish eaten with sannas or pão
Vindalho – A spicy curry traditionally made with pork. The name is derived from the Portuguese term for a garlic and wine marinade. Contrary to popular versions made outside Goa, a traditional vindalho does not contain any meat besides pork. It also does not contain any potatoes nor is its name related to aloo
Xacuti – Type of curry made with roasted grated coconut and pieces of chicken or lamb
Desserts
Cashew laddus,
nevryo, khaje, '
revdyo,
peda,
puran poli,
sakhar bhat,
madgane,
payasa
halwadali kapa, cashewhalwa, mangohalwa, banana halwa, pumpkinhalwa, and dodol
Serradura - also known as sawdust pudding, it's a dessert originated in Portugal and is a simple combination of whipped cream and crumbled Marie biscuit.
