Goan Cuisine

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( above 18 degree Celsius, hot, humid, rainfall), 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 of Goa is influenced by its Hindu origins, the four hundred years of Portuguese colonialisation and the 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.

Seafood 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. However it is common to see people of either faith enjoy delicacies of the other.

Popular Goan Hindu dishes include: Humann (हूमण) – Fish curry and rice (शीत or भात), also known as kadi or ambot Fried fish Dangar – Goan fish cutlets (डांगर) 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 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. Tondak – A dish made with beans, cashews, etc. (तोंडाक)

Foods in Goa Goa is a mix of east meets west, which is not only represented in the goa culture but also in the style of cooking. If you visit any rural area, the locals can be seen cooking in the clay pots on firewood. Though modern conveniences are available, the conventional food preparation is preferred as it adds an additional smoky flavor to any Goan dish. The degree of heat varies amongst Goan recipes from mild to explosive. Goans have a miscellaneous platter ranging from prawns to sausages, chicken to beef, and numerous vegetarian dishes.

Consequently, Goan cuisine is predominantly influenced by religious of Christianity and Hinduism. Over time, cooking methods have been blended together and allowed to simmer, producing an authentic selection of delicacies. Both religions emphasize that food should be served only if it is tasty and fresh. Presentation is paramount to Goans as they often share their food, especially during feasts, where food is distributed among neighbors.