The cuisine is mostly seafood based, the staple food is 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.
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 nor pork, due to religious constraints.
Fish curry called as Human (' in Konkani) and rice (' or ' ')
Fried fish ( )
Fish Suke or Dhabdhabit () - dry spicy preparation of fish, eaten as side dish.
Fish Udid Methi or Uddamethi () - Fenugreek and fish.
Dangar or the Fish cutlets ()
Kalputi - with different varieties of fish ()
Bhaji or Shak made of different vegetables and fruit ( or )
Tondak, made of beans, cashew nuts etc ()
Different varieties of sweets made of rice, lentils like Payasa, Patoli, Mangane, Kheer etc ( )
Different varieties of Pickles and Papads ( and )
Solachi kadi, a spicy coconut and kokum curry ()
Aatwal(made using coconut milk,rice,jaggery and methi)
Kangel(made using sweet potato, coconut milk and jaggery)
Tizaan(made using ragi,coconut milk and jaggery)
Main article: Goan Catholic cuisine
Chamuas, a Goan Samosa.
Ambot tik - A sour curry dish prepared with either fish or meat.
Arroz doce - A Portuguese derivative of kheer (sweetened rice) of India.
Balcho - A curry based on a traditional sauce from Macao, made from shrimp, aguardente, laurel, lemon and chili.
Canja de galinha - A type of chicken broth with rice and chicken, and is originally a Goan recipe.
Chamuas - A Goan derivative of samosa.
Pattoe or Patoleo - A dish of turmeric leaves stuffed with rice, dal, jaggery, and coconut.
Sanna - A dry rice cake, considered to be a Goan variant of idli.
Solantule kodi - A spicy coconut and kokum curry
Vindaloo - A spicy curry whose name is derived from the Portuguese term for a garlic and wine (vinagre e alho) marinade. This is popular in the West, particularly the United Kingdom, Australia, and New Zealand. Unrelated to aloo (potato).
Bebik (Bebinca) - A pudding traditionally eaten at Christmas
Cashewnut laddus, Nevryo, Khaje, Revdyo, Peda, Puran Poli, Sakhar Bhat, Mangane, Payasa are other well-known dishes. Also, there are several types of halwa like Dali kapa (Halwa made of red gram), Cashewnut Halwa,Mango Halwa ,Banana Halwa, Coconut Halwa, Pumpkin Halwa etc.
A feature on Goan cuisine
Categories: Indian cuisine by state Culture of Goa I am an expert from China Building Materials, usually analyzes all kind of industries situation, such as black quilted tote bag , canvas mail bags.
Related Articles -
black quilted tote bag, canvas mail bags,
|
