Goan cuisine consists of regional foods popular in
Goa, an Indian state located along
India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area, the List of countries and dependencies by population, second-most populous ...
's west coast on the shore of the
Arabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine. Use of ''
kokum'' and
vinegar is another distinct feature. Goan food is considered incomplete without
fish
Fish are Aquatic animal, aquatic, craniate, gill-bearing animals that lack Limb (anatomy), limbs with Digit (anatomy), digits. Included in this definition are the living hagfish, lampreys, and Chondrichthyes, cartilaginous and bony fish as we ...
.
The cuisine of Goa originated from its
Konkani roots, and was influenced by the 451 years of
Portuguese rule and the Sultanate rule that preceded the Portuguese. Many
Catholic
The Catholic Church, also known as the Roman Catholic Church, is the largest Christian church, with 1.3 billion baptized Catholics worldwide . It is among the world's oldest and largest international institutions, and has played a ...
dishes are either similar to or variants of their
Portuguese counterparts in both naming or their use of ingredients.
Seafood
The cuisine of Goan people is mostly seafood-based; the
staple foods are rice and fish.
Kingfish (''vison'' or ''visvan'') is one of the most commonly eaten varieties of fish. Other fish varieties include
pomfret,
shark
Sharks are a group of elasmobranch fish characterized by a cartilaginous skeleton, five to seven gill slits on the sides of the head, and pectoral fins that are not fused to the head. Modern sharks are classified within the clade Selachi ...
,
tuna,
sardines, and
mackerel. Among the
shellfish are
crabs,
prawns,
tiger prawns,
lobster,
squid, and
mussels. The food of Goan
Christians
Christians () are people who follow or adhere to Christianity, a monotheistic Abrahamic religion based on the life and teachings of Jesus Christ. The words ''Christ'' and ''Christian'' derive from the Koine Greek title ''Christós'' (Χρ� ...
is heavily influenced by the Portuguese. The use of vinegar, for example, is very prominent, specifically toddy vinegar, which is made from coconut sap that is retrieved from stems, and is then left to ferment for four to six months.
Introduction of new foods
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.
These two ingredients make up one of the national Goan dishes called ''sorpotel'', which is made from beef and pork. ''Sorpotel'' is one of many dishes that allow Goans to distinguish themselves from Hindus, who do not eat beef, and Muslims, who do not eat pork.
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
''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the ...
.
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'' (हूमण) – Fish curry, also known as ''kadi'' or ''ambot'' with rice (शीत or भात),
*
Fried fish (तळील्ले नूस्ते)
* Fish ''suke'' or ''dhabdhabit'' (सुकें) – Dry spicy preparation of fish, served 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, and stir-fried dishes made from different vegetables and fruits (भाजी or शाक)
*
Bhaji - Fried fritters with
besan
Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, ...
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, 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 (तोंडाक)
* Different varieties of sweets made from rice and lentils, such as ''payasu'', ''
patoli'', and . (गोड्शें)
* Different varieties of
pickles and ''
papads'' (लोणचे or पापड)
* ''
Solachi kadi'' – A spicy coconut and ''kokum'' curry (कडी)
Goan Catholic cuisine
Goan Catholic cuisine in Goa is a fusion of Goan Hindu and Portuguese cooking styles.
Vinegar (made from the
toddy of local coconut trees) is used to give the zingy taste to the meat dishes.
Main dishes
Popular Goan Catholic dishes include:
* ''Ambot tik'' – A spicy and sour curry prepared with fish
* ''
Arroz doce'' – A Portuguese sweetened rice custard
* ''
Balchão'' – A curry made with prawns/shrimp
* ''
Bebinca
''Bebinca'' or ''bebinka'', (Konkani; ''bibik'') is a layer cake of Indo-Portuguese cuisine in Goa, India. In traditional baking, Bebinka has between 7 and 16 layers, but bakeries can modify the cake recipe as per convenience and taste. It is ...
'' – A multi-layered baked pudding traditionally eaten at
Christmas
* ''
Cafreal'' – A
masala
Masala, Massala or MASALA may refer to:
Spice
* Masala (spice), any of the many spice mixes used in South Asian cuisine
** Masala chai, a flavoured tea beverage
** Masala incense, Indian incense using a spice mix
** Masala dosa, an Indian dish
Pl ...
marinade 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''
* ''
Chouriço
Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula.
In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, o ...
'' – A spicy pork sausage
*
Croquettes – Fried minced
beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...
rolls, a common snack among
Goan Catholics and the Portuguese
* ''
Feijoada'' – A stew brought by the Portuguese. It is made with
meat (beef or pork),
beans, and
cabbage.
*
Goan Soup
* Roast beef and beef tongue – Popular entrees at Goan celebrations
* ''
Ros omelette'' – An omelette drowned in spicy chicken or
chickpea gravy and served with ''
pão'' (
Portuguese-Goan bread)
* ''Samarein chi kodi'' – Goan curry made with fresh and dried prawns
* ''
Sanna'' – A dry rice cake; a variant of ''
idli''
* ''Solantule kodi'' – A spicy coconut and ''kokum'' curry
* ''
Sorpotel
Sarapatel (, ), or Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal Konkan region of India, primarily Goa, Mangalore and East Indians of Mumbai Sarpatel. The former Estado da Índia Portuguesa colony. It is also pre ...
'' – A very spicy pork dish eaten with ''sannas'' or ''pão'' (Goan bread – spelled the same way as in Portugal)
* ''
Vindalho'' – A spicy curry traditionally made with pork. The name is derived from the
Portuguese term for a garlic and wine (''vinho e alho'' or ''vinha d'alhos'') 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'' (potato)
* ''
Xacuti'' – Type of curry made with roasted grated coconut and pieces of
chicken or
lamb
Chamuças.jpg, '' Chamuças'', Goan samosas
Pompret-fried-fish.jpg, Fried pomfret
Crab xec xec.JPG, Crab ''xec xec''
Goan Fish Curry.jpg, Traditional Goan fish curry
Goan Fish Masala (2172050877).jpg, Goan fish masala
Sweets and desserts
Sweets and desserts are known by their Konkani name,
Godshem. Popular dishes include:
*
Cashew ''
laddus''
*''
nevryo''-Sweet fried dumpling with filling made from grated coconut, sugar, poppy seeds, green cardamom, almonds
*''
khaje
Khajeh ( fa, خواجه; also Romanized as Khvājeh; also known as Khājeh, Khwāja, and Khadzha) is a city and capital of Khajeh District, in Heris County, East Azerbaijan Province, Iran. In 2015 its population was 4,700, in 1391 families.
...
''
*
*''sakharbhat'' -Rice with sugar and coconut
*
*''payasa''
*''
halwa'' ''dali kapa'' (''halwa'' made from red gram), cashew ''halwa'', mango ''halwa'', banana ''halwa'', pumpkin ''halwa''
*''
Dodol''
*''
Bebinca
''Bebinca'' or ''bebinka'', (Konkani; ''bibik'') is a layer cake of Indo-Portuguese cuisine in Goa, India. In traditional baking, Bebinka has between 7 and 16 layers, but bakeries can modify the cake recipe as per convenience and taste. It is ...
''
*''
Patoleo
''Patoleo'' (singular: ''Patoli''; Goan Konkani: पातोळ्यो) are stuffed turmeric leaf wraps, a dish which is mostly prepared on the western coast of India and other Indian Ocean islands. The stuffing is made from grated coconut, ri ...
'' or ''patoli'' – A dish of turmeric leaves stuffed with rice, ''
dal'', jaggery, and coconut
*''
Serradura
''Serradura'' (), also known as sawdust pudding or Macau pudding, is a well-known Portuguese dessert, popular in both Portugal and Macau (a former Portuguese colony in China), as well as Goa (a former Portuguese colony in India), with a layere ...
''
*''
Kuswar
''Kuswar'' or ''Kuswad'' is a set of festive sweets and snacks made and exchanged by Christians of the Konkan region in the Indian subcontinent for the Christmas season or Christmastide. These goodies are major parts of the cuisines of the Goa ...
''
*''
Perada''
See also
*
Cucumber cake
*
Feni
*
Canja de Goa
*
Urrak
References
External links
{{cuisines
Indian cuisine by state or union territory
Culture of Goa
Hindu cuisine