Goan cuisine consists of regional foods popular in

Goa Goa () is a state on the southwestern coast of India within the Konkan region, geographically separated from the Deccan highlands by the Western Ghats. It is located between the Indian states of Maharashtra to the north and Karnataka to the ...

, an Indian state located along

India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...

's west coast on the shore of the

Arabian Sea The Arabian Sea ( ar, اَلْبَحرْ ٱلْعَرَبِيُّ, Al-Bahr al-ˁArabī) is a region of the northern Indian Ocean bounded on the north by Pakistan, Iran and the Gulf of Oman, on the west by the Gulf of Aden, Guardafui Channel ...

. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine. Use of ''

kokum ''Garcinia indica'', a plant in the mangosteen family (Clusiaceae), commonly known as ''kokum'', is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses. It primarily grows in the Western Ghats, especially the Goa and Konk ...

'' and

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...

is another distinct feature. Goan food is considered incomplete without

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of ...

. The cuisine of Goa originated from its Konkani roots, and was influenced by the 451 years of

Portuguese rule The Portuguese Empire ( pt, Império Português), also known as the Portuguese Overseas (''Ultramar Português'') or the Portuguese Colonial Empire (''Império Colonial Português''), was composed of the overseas Colonialism, colonies, Factory ...

and the Sultanate rule that preceded the Portuguese. Many

Catholic The Catholic Church, also known as the Roman Catholic Church, is the largest Christian church, with 1.3 billion baptized Catholics worldwide . It is among the world's oldest and largest international institutions, and has played a ...

dishes are either similar to or variants of their

Portuguese Portuguese may refer to: * anything of, from, or related to the country and nation of Portugal ** Portuguese cuisine, traditional foods ** Portuguese language, a Romance language *** Portuguese dialects, variants of the Portuguese language ** Portu ...

counterparts in both naming or their use of ingredients.

Seafood

The cuisine of Goan people is mostly seafood-based; the staple foods are rice and fish. Kingfish (''vison'' or ''visvan'') is one of the most commonly eaten varieties of fish. Other fish varieties include

pomfret Pomfrets are perciform fishes belonging to the family Bramidae. The family currently includes 20 species across seven genera. Several species are important food sources for humans, especially ''Brama brama'' in South Asia. The earlier form of ...

shark Sharks are a group of elasmobranch fish characterized by a cartilaginous skeleton, five to seven gill slits on the sides of the head, and pectoral fins that are not fused to the head. Modern sharks are classified within the clade Selachi ...

tuna A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae ( mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max len ...

sardines "Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Ital ...

, and mackerel. Among the shellfish are crabs,

prawn Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten. The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature' ...

s, tiger prawns, lobster, squid, and mussels. The food of Goan

Christians Christians () are people who follow or adhere to Christianity, a monotheistic Abrahamic religion based on the life and teachings of Jesus Christ. The words '' Christ'' and ''Christian'' derive from the Koine Greek title ''Christós'' (Χρ ...

is heavily influenced by the Portuguese. 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.

Introduction of new foods

The Portuguese introduced potatoes, tomatoes, pineapples, guavas, and cashews from

Brazil Brazil ( pt, Brasil; ), officially the Federative Republic of Brazil (Portuguese: ), is the largest country in both South America and Latin America. At and with over 217 million people, Brazil is the world's fifth-largest country by area ...

to Goa and consequently India. The

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

is 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. The Portuguese also introduced beef and pork, meats that were and still are considered a taboo by Hindus of Goa. These two ingredients make up one of the national Goan dishes called ''sorpotel'', which is made from beef and pork. ''Sorpotel'' is one of many dishes that allow Goans to distinguish themselves from Hindus, who do not eat beef, and Muslims, who do not eat pork.

Goan Hindu cuisine

Goan Hindu cuisine in Goa is mainly

pescetarian Pescetarianism (; sometimes spelled pescatarianism) is the practice of incorporating seafood into an otherwise vegetarian diet. Pescetarians may or may not consume other animal products such as eggs and dairy products. Approximately 3% of adults ...

and

lacto-vegetarian A lacto-vegetarian (sometimes referred to as a lactarian; from the Latin root lact-, ''milk'') diet is a diet that abstains from the consumption of meat as well as eggs, while still consuming dairy products such as milk, cheese, yogurt, butter, ...

and is very similar to

Saraswat cuisine Konkani cuisine is the cuisine of the Saraswat Brahmins from the Konkan region on the western coast of India. Konkani cuisine differs within the Saraswat Brahmin subsects and within the Konkan-Canara region. Konkani cuisine originally hails fro ...

, from which it originates. Goan Hindu cuisine is mild, with use of

tamarind Tamarind (''Tamarindus indica'') is a leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae ...

and ''kokum'' for souring, and jaggery for sweetening. It uses spices such as

asafoetida Asafoetida (; also spelled asafetida) is the dried latex ( gum oleoresin) exuded from the rhizome or tap root of several species of ''Ferula'', perennial herbs growing tall. They are part of the celery family, Umbelliferae. Asafoetida is th ...

, fenugreek,

curry leaves A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in tradit ...

mustard Mustard may refer to: Food and plants * Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment * Mustard plant, one of several plants, having seeds that are used for the condiment ** Mustard seed, seeds of the mustard p ...

, and

urad dal ''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the ...

Onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

and garlic are also used. It also includes vegetables, such as

lentil The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest pro ...

s, pumpkins,

gourd Gourds include the fruits of some flowering plant species in the family Cucurbitaceae, particularly ''Cucurbita'' and '' Lagenaria''. The term refers to a number of species and subspecies, many with hard shells, and some without. One of the ear ...

bamboo shoot Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including ''Bambusa vulgaris'' and ''Phyllostachys edulis''. They are used as vegetables in numerous Asian dishes and ...

s, and

root In vascular plants, the roots are the organs of a plant that are modified to provide anchorage for the plant and take in water and nutrients into the plant body, which allows plants to grow taller and faster. They are most often below the su ...

s. The medium of cooking is coconut oil. Popular Goan Hindu dishes include: * ''Humann'' (हूमण) – Fish curry, also known as ''kadi'' or ''ambot'' with rice (शीत or भात), *

Fried fish Fried fish is any fish or shellfish that has been prepared by frying. Often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. Fish is fried in many parts ...

(तळील्ले नूस्ते) * Fish ''suke'' or ''dhabdhabit'' (सुकें) – Dry spicy preparation of fish, served 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 plum Hog plum is a common name for several plants that produce edible fruit, and may refer to: *Species of the genus ''Spondias'' **''Spondias dulcis'' **'' Spondias mombin'' **'' Spondias pinnata'' *Species of the genus ''Colubrina'' *'' Prunus rivulari ...

s (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'' – Goan fish

cutlet Cutlet (derived from French ''côtelette'', ''côte'', "rib") refers to: # a thin slice of meat from the leg or ribs of mutton, veal, pork or chicken # a dish made of such slice, often breaded (also known in various languages as a '' cotoletta ...

s (डांगर) * ''Kalputi'' – A dish normally prepared from the head of a large fish, with onions and coconut * Bhaaji or ''shak'' – A generic term for stews, curries, and stir-fried dishes made from different vegetables and fruits (भाजी or शाक) *

Bhaji A bhaji is a type of fritter originating from the Indian subcontinent. It is made from spicy hot vegetables, commonly onion, and has several variants. It is a popular snack food in India, it is also very popular in Pakistan, and Trinidad and Tob ...

- Fried fritters with

besan Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepal ...

batter. Different kind of bhajis can be made by changing the vegetable used with besan. Popular bhajis include those containing onion or chilies. * ''

Khatkhate {{Use Indian English, date=July 2017 Khatkhate surname Khatkhate (खतखतें) is a well-known last name in Saraswat Brahmin (GSB) community hailing from Konkan province of Maharashtra state and the coastal region of Goa in India. Addition ...

'' (ख़तखतें) * ''

Varan is a fictional monster, or ''kaiju'', which first appeared in the 1958 film ''Varan the Unbelievable'', directed by Ishirō Honda and produced and distributed by Toho. Varan is depicted as a giant prehistoric reptile capable of gliding flight, ...

'' - A lentil preparation often made with coconut milk tempered with mustard, curry leaves, and chilies, served as an accompaniment to rice for the

Naivedya 200px, Prasad thaal offered to Swaminarayan temple in Ahmedabad ">Shri Swaminarayan Mandir, Ahmedabad">Swaminarayan temple in Ahmedabad Prasada (, Sanskrit: प्रसाद, ), Prasadam or Prasad is a religious offering in Hinduism. Most o ...

, prepared during all Hindu festivals, and an integral part of wedding feasts. * ''Tondak'' – A dish with beans and cashews as the primary ingredients (तोंडाक) * Different varieties of sweets made from rice and lentils, such as ''payasu'', '' patoli'', and . (गोड्शें) * Different varieties of

pickles Pickles may refer to: Dogs * Pickles (dog) (died 1967), a dog that found the stolen World Cup trophy in 1966 * Pickles (pickleball), a dog often cited as the name origin for the sport of pickleball * Mr. Pickles, the titular demonic dog in ...

and '' papads'' (लोणचे or पापड) * '' Solachi kadi'' – A spicy coconut and ''kokum'' curry (कडी)

Goan Catholic cuisine

Goan Catholic cuisine in Goa is a fusion of Goan Hindu and Portuguese cooking styles.

Vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...

(made from the toddy of local coconut trees) is used to give the zingy taste to the meat dishes.

Main dishes

Popular Goan Catholic dishes include: * ''Ambot tik'' – A spicy and sour curry prepared with fish * '' Arroz doce'' – A Portuguese sweetened rice custard * '' Balchão'' – A curry made with prawns/shrimp * ''

Bebinca ''Bebinca'' or ''bebinka'', (Konkani; ''bibik'') is a layer cake of Indo-Portuguese cuisine in Goa, India. In traditional baking, Bebinka has between 7 and 16 layers, but bakeries can modify the cake recipe as per convenience and taste. It ...

'' – A multi-layered baked pudding traditionally eaten at

Christmas Christmas is an annual festival commemorating the birth of Jesus Christ, observed primarily on December 25 as a religious and cultural celebration among billions of people around the world. A feast central to the Christian liturgical year ...

* '' 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 Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

served with rice and chicken. * '' Chamuça'' – A Goan/Portuguese derivative of the ''

samosa A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Sam ...

'' * ''

Chouriço Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or ...

'' – A spicy pork sausage * Croquettes – Fried minced

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

rolls, a common snack among

Goan Catholics Goan Catholics ( gom, Goenchem Katholik) are an ethno-religious community of Indian Christians following the Roman Rite of worship from the Goa state, in the southern part of the Konkan region along the west coast of India. They are Konkan ...

and the Portuguese * ''

Feijoada ''Feijoada'' () is a stew of beans with beef and pork. The name ''feijoada'' comes from ''feijão'', 'bean' in Portuguese. It is widely prepared in the Portuguese-speaking world, with slight variations. The basic ingredients of feijoada are bean ...

'' – 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 '' pão'' (

-Goan bread) * ''Samarein chi kodi'' – Goan curry made with fresh and dried prawns * '' Sanna'' – A dry rice cake; a variant of ''

idli Idli or idly () is a type of savoury rice cake, originating from the South India,popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and ric ...

'' * ''Solantule kodi'' – A spicy coconut and ''kokum'' curry * '' Sorpotel'' – 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

term for a 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 ''aloo'' (potato) * ''

Xacuti Xacuti or Xacutti ( kok, शागोती) is a curry A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many var ...

'' – Type of curry made with roasted grated coconut and pieces of

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

Chamuças.jpg, '' Chamuças'', Goan samosas Pompret-fried-fish.jpg, Fried

Crab xec xec.JPG, Crab ''xec xec'' Goan Fish Curry.jpg, Traditional Goan fish curry Goan Fish Masala (2172050877).jpg, Goan fish masala

Sweets and desserts

Sweets and desserts are known by their Konkani name, Godshem. Popular dishes include: * Cashew ''

laddu ''Laddu'' or ''laddoo'' (; ms, kuih laddu; id, kue laddu) is a spherical sweet originating from India and spread through the Indian subcontinent and the Malay world. Laddus are primarily made from flour, fat (ghee/butter/oil) and sugar or j ...

s'' *''

nevryo Nevryo (or Neureo) is an Indian sweet dumpling made predominantly in Dakshina Kannada and Udupi districts of Karnataka and Goa, just before Christmas. It is also prepared during the Hindu festivals of Diwali and Ganesh Chaturthi. Ingredients and ...

''-Sweet fried dumpling with filling made from grated coconut, sugar, poppy seeds, green cardamom, almonds *'' khaje'' * *''sakharbhat'' -Rice with sugar and coconut * *''payasa'' *''

halwa Halva (also halvah, halwa, and other spellings, Persian : حلوا) is a type of confectionery originating from Persia and widely spread throughout the Middle East. The name is used for a broad variety of recipes, generally a thick paste made f ...

'' ''dali kapa'' (''halwa'' made from red gram), cashew ''halwa'', mango ''halwa'', banana ''halwa'', pumpkin ''halwa'' *''

Dodol ''Dodol'' is a sweet toffee-like sugar palm-based confection commonly found in Southeast Asia and the Indian subcontinent. Originating from the culinary traditions of Indonesia, it is also popular in Malaysia, Singapore, Brunei, the Philipp ...

'' *''

'' *'' Patoleo'' or ''patoli'' – A dish of turmeric leaves stuffed with rice, ''

dal In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pu ...

'', jaggery, and coconut *'' Serradura'' *'' Kuswar'' *'' Perada''

References

External links

{{cuisines Indian cuisine by state or union territory Culture of Goa Hindu cuisine