About Goa Cuisine
The principal ingredients of Goa cuisine are coconut milk, seafood, paste and rice. Since the place experiences tropical weather, the usage of zests and seasonings is significant. One more unique aspect of Goa cuisine is the application of Kokum.
Goa cuisine remains unfinished if there is no fish. It has a number of connections with the Konkani cuisine/Malvani cuisine.
Goa cuisine has a number of influences from its Hindu foundations, contemporary methods of culinary art, and 400 years of Portuguese rule. The state experiences a large number of footfalls from both domestic and international tourists and they visit the place for its pristine seashores and momentous historic locations. Therefore, Goa cuisine plays a key role in its tourism industry and has achieved global fame.
People of Portugal fetched tomatoes, potatoes, guavas, pineapples, and cashew nuts from Brazil to Goa. Till the latter part of the 20th century, potatoes and tomatoes were not acknowledged by the Hindus. The most significant segment of spices in Goa, the chili, was put into use by the Portuguese which turned out to be very popular. All the aforesaid ingredients were not used in Goa food prior to the arrival of the Portuguese settlers.
What kind of seafood is popular in Goa?
Goa cooking is predominantly founded on seafood and the staple food of the state is fish and rice. The most popular cuisine is the Kingfish, also known as Visvan or Vison. Other popular seafood's include shark, pomfret, mackerel, and tuna. People also eat shellfish like prawns, crabs, lobster, tiger prawns, mussels, and squid.
The Hindu cuisine in the state is distinctive and the Goa Catholic cuisine is influenced by the cuisine of Portugal.
Popular Hindu Cuisines in Goa
Goa Hindus prefer food that is low on spice and they use Kokum and tamarind for acetifying, jaggery is used for sweetening. Other ingredients include fenugreek, asafetida, mustard, curry leaves, and urad dal. Hindu cuisine is not too peppery since a very small quantity of onion and garlic is used.Hindu cuisine in Goa features a significant use of lentils, vegetables, gourds, pumpkins, roots, bamboo shoots, and so forth. The food contains less fat and they use coconut oil as the cooking medium. The different types of Hindu cuisines are listed below:
- Fried fish
- Fish curry known as Human in Konkani and rice, known as Kadi as well.
- Uddamethi or Fish Udid Methi - Fenugreek and fish.
- Dhabdhabit or Fish Suke - Dry zesty dish of fish, consumed as side dish.
- Fish cutlets or Dangar
- Kismur
- Shak or Bhaji prepared with various fruits and vegetables
- Kalputi - Made with various categories of fish
- Tondak - It is prepared with cashew nuts, beans, and other items
- Khatkhate - A mixed vegetable stew
- Various types of papads and preservatives
- Various types of sweets prepared with lentils including Patoli, Payasa, Kheer, Mangane, and rice et cetera
- Solachi kadi - It is a zesty curry made of kokum and coconut
Catholic Cuisines in Goa
Catholic cuisines in Goa are influenced by Konkani, Saraswat, South Indian, Portuguese, and British cuisines. Goa dining guides will make you familiar with the following catholic cuisines served in a range of restaurants in the state:
- Arroz doce - A Portuguese alternative of kheer of India, which refers to sweetened rice.
- Ambot tik - A sour curry item made with either meat or fish.
- Canja de galinha - It is a form of chicken soup with chicken and rice. Canja de galinha is basically a Goa cuisine.
- Balchao - A curry prepared with a conventional paste from Macao, which includes ingredients like aguardiente, shrimp, lemon, laurel, and chili.
- The most popular snacks are beef cutlets, croquettes, and beef potato chops.
- Chamucas - It is a Goa alternative to the samosa.
- Sorpotel - A Goa pork liver, meat, blood, and tongue curry which is quite peppery.
- Beef tongue and roast beef are famous starters at festivities in Goa.
- Samarein Chi Kodi - Goa curry prepared with dried up and fresh prawns.
- Xacuti - Goa curry prepared with cooked shredded coconut with bits of beef or chicken.
- Sanna - A dry rice bar, regarded as a Goa alternative of idli.
- Patoleo or Pattoe - An item of turmeric leaves accompanied with pulses, rice, coconut, and jaggery.
- Vindaloo - A hot curry, the name of which has originated from the Portuguese expression for a wine and garlic marinade, which is also known as vinho e alho. The item is famous in the Western world, especially Australia, the United Kingdom, and New Zealand. The recipe is not linked to potato or aloo.
- Solantule kodi - A peppery kokum and coconut curry.
- Bebik (Bebinca) - A pudding, which is customarily consumed during Christmas.
Famous Restaurants in Goa
There are different types of restaurants in Goa such as Thai Restaurants, Chinese Restaurants, Continental Restaurants, Indian Restaurants, Italian Restaurants, Multicuisine Restaurants and Seafood Restaurants. Some of the most famous restaurants in Goa are as follows:
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Last Updated on : December 10, 2013
