World Library  
Flag as Inappropriate
Email this Article

Goan cuisine

Article Id: WHEBN0014171387
Reproduction Date:

Title: Goan cuisine  
Author: World Heritage Encyclopedia
Language: English
Subject: Indian cuisine, Mangalorean Catholic cuisine, Mangalorean cuisine, List of snack foods from the Indian subcontinent, Goan cuisine
Collection:
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Goan cuisine

Goan prawn curry, a popular dish throughout the state

Goan cuisine consists of regional foods popular in Goa, located along India's west coast along the Arabian Sea. Chicken, Lamb and mutton, seafood, coconut milk, rice, and local spices are main ingredients of 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 of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequently visited by tourists for its beaches and historic sites, so its food has an international aspect.[1]

Seafood

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

Introduction of new edibles to Goan cuisine

The Portuguese brought potatoes, tomatoes, pineapples, guavas, and cashews from Brazil to Goa. Of these tomatoes and potatoes were not accepted by the Hindus until the late 20th century. The most important part of Goan spices, the chili, was introduced to Goan cuisine by the Portuguese and became immensely popular. None of these above mentioned ingredients were used in Goan cuisine before the advent of the Portuguese.[2]

Hindu cuisine

Hindu cuisine is partly Pescetarianism and partly lacto vegetarian, but lately the younger generation have taken up a taste for meat which was not common before. Hindu cuisine mainly uses less heat, tamarind and kokum for souring, and jaggery for sweetening. They use asafoetida, fenugreek, curry leaves, mustard, and urad dal.[2] It is not very spicy; less onion and garlic are used. It also includes more vegetables, such as lentils, pumpkins, gourds, bamboo shoots, roots, etc. It is less oily and the medium of cooking is coconut oil.[2]

  • Humann ('हूमण' in Konkani), 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 or fish cutlets (डांगर)
  • Kalputi – A dish normally prepared from the head of a large fish, with onions and coconut.
  • Bhaji or Shak, made of different vegetables and fruits (भाजी or शाक)
  • Khatkhate (ख़तखतें)
  • Tondak, made of beans, cashew nuts, etc. (तोंडाक)
  • Different varieties of sweets made with rice and lentils, such as Payasu, Patoli, Madgane, Kheer, etc. (गोड्शें)
  • Different varieties of pickles and Papads (लोणचे or पापड)
  • Solachi kadi, a spicy coconut and kokum curry (कडी)

Catholic cuisine

Chamuças, Goan samosas
Crab xec xec
  • Ambot tik – A spicy and sour curry prepared with fish.
  • Arroz doce – A Portuguese derivative of kheer (sweetened rice)
  • Balchão – A curry made with prawns/shrimp.
  • Canja de galinha – A type of chicken broth served with rice and chicken, and is originally a Goan recipe
  • Chamuça – A Goan/Portuguese derivative of the samosa
  • Chouriço – A spicy pork sausage
  • Croquettes – Beef cutlets that are common as a snack
  • Feijoada – A stew brought by the Portuguese
  • Roast beef and beef tongue – Popular entrees at Goan celebrations
  • Sorpotel – Chopped up pork that is very spicy; it is eaten with sannas or pão bread
  • Xacuti – Curry made with roasted grated coconut with pieces of chicken or lamb
  • Samarein Chi Kodi – Goan curry made with fresh and dried prawns
  • Patoleo or Patoli – A dish of turmeric leaves stuffed with rice, dal, jaggery, and coconut
  • Sanna – A dry rice cake, which is a variant of idli
  • Solantule kodi – A spicy coconut and kokum curry
  • Vindaloo – A spicy curry where the name is derived from the Portuguese term for a garlic and wine (vinho e alho) marinade; this dish is popular in the West, particularly the United Kingdom, the United States, Australia, and New Zealand that is not related to aloo (potato)[3]
  • Bebik (Bebinca) – A pudding traditionally eaten at Christmas
  • Ros omelette – An omelette drowned in spicy chicken or chickpea gravy and served with Goan pão (or Goan bread).

Cashew nut laddus, Nevryo, Khaje, Revdyo, Peda, Puran Poli, Sakhar Bhat, Mangane, and Payasa are other well-known dishes. There are several types of halwa like Dali kapa (halwa made of red gram), Cashew nut Halwa, Mango Halwa, Banana Halwa, Pumpkin Halwa, Dodol, etc.

References

  1. ^ "Goa and its cuisine". The Times Of India. 3 April 2008. 
  2. ^ a b c Chapman, Pat (2009). India: Food & Cooking: The Ultimate Book on Indian Cuisine. New Holland Publishers. p. 256.  
  3. ^ http://cricket.expressindia.com/old//fulliestory.php?content_id=74035

External links

  • Media related to at Wikimedia Commons
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 


Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.