As this being my first post, I'm going to just refresh your memory by posting about the delicious thing about Goa is its cuisine......Get ready for it. Here it goes.................


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. It is similar to Malvani or Konkani cuisine.

The cuisine is mostly seafood-based; the staple foods are rice and fish. Kingfish (vison or visvan) is the most common delicacy. Other seafood delicacies include pomfret, shark, tuna, and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster,squid, and mussels. The food of Goan Christians is heavily influenced by the Portuguese.

Introduction of new edibles to Goan cuisine

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, which was introduced by the Portuguese and became immensely popular as a very important spice for wider India cuisine. None of these above-mentioned ingredients were used in Goan cuisine before the advent of the Portuguese. The Portuguese also introduced beef and pork to the converts of Catholicism, which were and still are considered a taboo by some of the Hindus of Goa.^[2] However it is common to see people of either faith enjoy delicacies of the other.

Hindu cuisine:

Popular Goan Hindu dishes include:

• Humann (हूमण) – Fish curry and rice (शीत or भात), also known as kadi or ambot
• Fried fish (तळील्ले नूस्ते)
• Fish suke or dhabdhabit (सुकें) – Dry spicy preparation of fish, eaten as a side dish
• Fish udid methi or uddamethi (उद्दमेथी) – Type of curry consisting of fenugreek and mackerel; a vegetarian version of this dish is also prepared using hog plums (or anything sour and tangy, such as pieces of raw mango)
• Kismur (किस्मुर) – A type of side dish normally consisting of dried fish (mostly mackerel or shrimp), onions, and coconut
• Dangar – Goan fish cutlets (डांगर)
• 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, stir frys made from different vegetables and fruits (भाजी or शाक)
• 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 (ख़तखतें)
• Varan - A lentil preparation often made with coconut milk tempered with mustard, hing, 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 made with beans, cashews, etc. (तोंडाक)
• Different varieties of sweets made from rice and lentils, such as payasu, patoli, madgane, kheer, etc. (गोड्शें)Catholic cuisine in Goa is a fusion of Indian and Portuguese cooking styles.Vinegar (made from the toddy of local coconut trees) is used to give the zingy taste to the meat dishes.

Catholic cuisine:

• Popular Goan Catholic dishes include:

• Ambot tik – A spicy and sour curry prepared with fish
• Arroz doce – A Portuguese derivative of kheer (sweetened rice custard)
• Balchão – A curry made with prawns/shrimp
• Canja de galinha – A type of chicken broth served with rice and chicken, which is originally a Goan recipe
• Chamuça – A Goan/Portuguese derivative of the samosa
• Chouriço – A spicy pork sausage
• Croquettes – Breaded and fried shredded beef rolls, a common snack among Goan Christians and the Portuguese
• Cafreal – A masala marinate mostly used for chicken or fish made from coriander leaves, green chilies, and other spices.
• Feijoada – A stew brought by the Portuguese. It is made with meat (beef or pork), beans, and cabbage.
• Roast beef and beef tongue – Popular entrees at Goan celebrations
• Sorpotel – A very spicy pork dish eaten with sannas or pão (Goan bread – spelled the same way as in Portugal)
• Xacuti – Type of curry made with roasted grated coconut and pieces of chicken or lamb
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