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, 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.
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.[1] Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients.
Goan prawn curry, a popular dish throughout the state.
The cuisine of Goan people is mostly seafood-based; the staple foods are rice and fish. Kingfish (Visvonn विस्वण or Isvonn इस्वण) is one of the most commonly eaten varieties of fish. Other fish varieties include pomfret, shark, tuna, sardines, and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid, and mussels. The cuisine of Goan Catholics is heavily influenced by Portuguese cuisine. 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.[2]
Introduction of new foodsedit
The Portuguese introduced cashew nuts, pineapples, guavas, potatoes, and tomatoes from Latin America to Goa, and consequently the rest of India. Chillies are 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. One of Goa's beloved dishes is called Sorpotel, which is made from pork.
Fish Suke (सुकें नूस्तें) or Dhabdhabit — Dry spicy preparation of fish, served as a side dish
Fish udid methi/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
Kalputi — A dish normally prepared from the head of a large fish, with onions and coconut
Bhājī/Shāk (भाजी/शाक) — 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.
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.
Tondāk (तोंडाक) — 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. (गोड्शें)
Different varieties of pickles and papads (लोणचे आनी पापड)
Solanchi kadi (सोलांची कडी) — A spicy coconut and kokum curry
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.
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 (Luso-Goan bread)
Samarachi koddi — Goan curry made with fresh and dried prawns
Sanna – A moist spongy rice cake; a variant of idli
Solantule kodi — A picquant coconut milk and kokum curry
Sorpotel (Sarapatel) — 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 ‘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 the Hindi word ‘āloo’ (potato).[3]
Xacuti (Shâgotî) — Type of curry made with roasted grated coconut and pieces of chicken or lamb.
^"Goa and its cuisine". The Times Of India. 3 April 2008.
^Ihsan, Aqeel. "‘“I’m Goan Because I Eat Goan Food”: A Critical Look at the History of Goan Canadians.’" The Graduate History Review 10, no. 1 (20 September 2021): 51.
^"Cricket News, Latest Cricket News Today, Live Cricket Score, Live Score Online Updates".
External linksedit
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February 16, 2024
goan, cuisine, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, 2023, learn,. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Goan cuisine news newspapers books scholar JSTOR May 2023 Learn how and when to remove this template message 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 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 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 1 Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients Contents 1 Seafood 2 Introduction of new foods 3 Goan Hindu cuisine 4 Goan Catholic cuisine 4 1 Main dishes 4 2 Sweets and desserts 5 See also 6 References 7 External linksSeafood editThis section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed September 2021 Learn how and when to remove this template message nbsp Goan prawn curry a popular dish throughout the state The cuisine of Goan people is mostly seafood based the staple foods are rice and fish Kingfish Visvonn व स वण or Isvonn इस वण is one of the most commonly eaten varieties of fish Other fish varieties include pomfret shark tuna sardines and mackerel Among the shellfish are crabs prawns tiger prawns lobster squid and mussels The cuisine of Goan Catholics is heavily influenced by Portuguese cuisine 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 2 Introduction of new foods editThe Portuguese introduced cashew nuts pineapples guavas potatoes and tomatoes from Latin America to Goa and consequently the rest of India Chillies are 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 One of Goa s beloved dishes is called Sorpotel which is made from pork Goan Hindu cuisine editThis section needs additional citations for verification Please help improve this article by adding citations to reliable sources in this section Unsourced material may be challenged and removed October 2018 Learn how and when to remove this template message 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 ह मण Fish curry also known as Kadi कड or Ambat आ बट with steamed rice श त भ त Fried fish तळ ल ल न स त Fish Suke स क न स त or Dhabdhabit Dry spicy preparation of fish served as a side dish Fish udid methi uddamethi उद दम थ 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 क स म र A type of side dish normally consisting of dried fish mostly mackerel or shrimp onions and coconut Dangar ड गर Goan fish cutlets Kalputi A dish normally prepared from the head of a large fish with onions and coconut Bhaji Shak भ ज श क 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 ख तखत 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 त ड क 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 ग ड श Different varieties of pickles and papads ल णच आन प पड Solanchi kadi स ल च कड A spicy coconut and kokum curryGoan Catholic cuisine editThis section needs additional citations for verification Please help improve this article by adding citations to reliable sources in this section Unsourced material may be challenged and removed October 2018 Learn how and when to remove this template message nbsp Pork vindaloo is a popular Goan curry dish in the state and around the world Main article 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 edit nbsp Sorpotel a picquant pork gravyPopular Goan Catholic dishes include Ambott tik A spicy and sour curry prepared with fish Jeerem Meerem A spicer less sour version of the above Balchanv Balichao A pickled curry made with prawns Mol Mole de Peixe A pickled curry made with fish Cafreal A masala 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 Chamuca A Goan Portuguese derivative of the samosa Choris Chourico A spicy pork sausage Croquettes Fried minced beef 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 pao Luso Goan bread Samarachi koddi Goan curry made with fresh and dried prawns Sanna A moist spongy rice cake a variant of idli Solantule kodi A picquant coconut milk and kokum curry Sorpotel Sarapatel A very spicy pork dish eaten with sannas or pao 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 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 the Hindi word aloo potato 3 Xacuti Shagoti Type of curry made with roasted grated coconut and pieces of chicken or lamb nbsp Chamucas Goan samosas nbsp Fried pomfret nbsp Crab xec xec nbsp Traditional Goan fish curry nbsp Goan fish masalaSweets and desserts edit Sweets and desserts are known by their Konkani name Goddxem Popular dishes include Arroz doce A Portuguese sweetened rice custard Bebik Bebinca A multi layered baked pudding traditionally eaten at Christmas Cashew laddus nevryo Sweet fried dumpling with filling made from grated coconut sugar poppy seeds green cardamom almonds khaje revdyo sakharbhat Rice with sugar and coconut madgane payasa halwa dali kapa halwa made from red gram cashew halwa mango halwa banana halwa pumpkin halwa Dodol Bebinca Patoleo or patoli A dish of turmeric leaves stuffed with rice dal jaggery and coconut Serradura Kuswar PeradaSee also edit nbsp Food portalCucumber cake Feni Canja de Goa UrrakReferences edit Goa and its cuisine The Times Of India 3 April 2008 Ihsan Aqeel I m Goan Because I Eat Goan Food A Critical Look at the History of Goan Canadians The Graduate History Review 10 no 1 20 September 2021 51 Cricket News Latest Cricket News Today Live Cricket Score Live Score Online Updates External links edit nbsp Wikimedia Commons has media related to Cuisine of Goa Retrieved from https en wikipedia org w index php title Goan cuisine amp oldid 1178229357, wikipedia, wiki, book, books, library,
