Goan cuisine
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Goan cuisine consists of regional foods popular in Goa, located along India's west coast along the Arabian Sea. Seafood, coconut milk, rice and paste are main components of Goan delicacies. The area is located in a tropical climate, and spices and flavors are intense. Use of Kokum is another distinct feature. Goan food cannot be considered complete without fish. It is similar to the Malvani cuisine/ Konkani cuisine.
Goa is India's smallest state and has been a center of international trade. The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequented by tourists visiting its beaches and historic sites, so its food has an international aspect.[1]
Seafood
Being a coastal state, the cuisine is mostly seafood based, the staple foods of Goans 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 Hindu food of Goa is unique, and the Christian food is influenced by the Portuguese.
Hindu Cuisine
The Goan Hindu cuisine is less spicy, less or no use of onion and garlic and a lot of variety. It also includes more use of vegetables, lentils, pumpkins, gourds, bamboo shoots, roots etc. It is less oily and the medium of cooking is coconut oil.
Goan Konkani Brahmins are mostly fish eaters. Broadly they can be considered as facultative vegeterians, i.e. they eat fish and chicken on most of the days, while eating strict vegetarian(no meat, no-fish diet) food on some days, due to religious reasons. Fish and meat in their diet is considered as non-vegetarian.On the other hand other Brahmins belonging to Pancha Dravida category are strictly vegetarian. Their vegetarian cuisine is unique. The rest of the Goan Hindus are non-vegetarian, but unlike the Catholic Goans, do not eat beef, due to religious constraints.
- Fish curry called as Human (' हूमण ' in Konkani) and rice ('शीत' or 'भात ')
- Fried fish ( तळील्ले नूस्ते )
- Fish Suke or Dhabdhabit ( सुकें ) - dry spicy preparation of fish, eaten as side dish.
- Fish Udid Methi or Uddamethi ( उद्दमेथी ) - Fenugreek and fish.
- Kismur ( किस्मुर )
- Dangar or the Fish cutlets ( डांगर )
- Kalputi - with different varieties of fish ( कळपुटी )
- Bhaji or Shak made of different vegetables and fruit ( भाजी or शाक )
- Khatkhate ( ख़तखतें )
- Tondak , made of beans , cashew nuts etc ( तोंडाक )
- Different varieties of sweets made of rice, lentils like Payasa, Patoli, Mangane, Kheer etc( गोड्शें )
- Different varieties of Pickles and Papads ( लोणचे and पापड )
- Solachi kadi , a spicy coconut and kokum curry ( कडी )
Catholic Cuisine
- Ambot tik - A sour curry dish prepared with either fish or meat.
- Arroz doce, a Portuguese derivative of kheer (sweetened rice) of India.
- Balchão, a curry based on a traditional sauce from Macao, made from shrimp, aguardente, laurel, lemon and chili.
- Canja de galinha, which is a type of chicken broth with rice and chicken, and is originally a Goan recipe.
- Chamuças - A Goan derivative of samosa.
- Goan prawn curry
- Pattoe or Patoleo - a dish of saffron leaves stuffed with rice, dal, jaggery, and coconut.
- Sanna- a dry rice cake, considered to be a Goan variant of idli.
- Solantule kodi-is a spicy coconut and kokum curry
- Vindaloo - A spicy curry whose name is derived from the Portuguese term for a garlic and wine marinade. This is popular in the West, particularly the United Kingdom, Australia, and New Zealand. Unrelated to aloo (potato).[2]
Cashewnut laddus, Nevryo, Khaje, Revdyo, Peda, Puran Poli, Sakhar Bhat, Mangane, Payasa, Bebik (Bebinca) a pudding traditionally ate at Christmas.
There are lots of halwas like the Dali kapa ( Halwa made of red gram ), Cashewnut Halwa, Coconut Halwa, Pumpkin Halwa etc.