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Home » Cuisine of Goa

Cuisine of Goa

The cuisine of Goa has an interesting mixtute of the influences from all the countries that it came in contace with. There are two separate traditions in cuisine influenced by the respective religions of Hinduism and Christianity but there are some meeting points that present interesting harmony. One of the msot popular dishes of Goa: pork Vindaloo is a result of this beautiful harmony. The Portuguese cooking has a strong and telling influence on the cuisine of Goa . Goan food is simple but at the same time chili, hot and pungent. The hundred-kilometer long coastline along the Arabian sea influences the culture and lifestyle of the people of Goa. Goan food is not an exception. A typical Goan would prefer seafood than all other meats and would use a lot of coconut for cooking.
Being on the Konkan coast means that the Goan cuisine shares the spices that are grown in the region with other states on the coast like Maharashtra and Kerala. The cuisine of Goa also draws a lot from other communities living in this area. Rice, fish and coconut are the basic components of a Goan food. Delicacies made from these three items can be expected in every Goan meal. The Goans find world-class prawns, lobsters, crabs and jumbo pomfrets along the coastline and use them to make a variety of soups, salads, pickles, curries and fries. An essential ingredient of the Goan culinary art is the coconut milk. The famous red Goan chillies are also must for most of the dishes as is tamarind.



An exotic Goan vegetable stew, known as Khatkhate is very popular during celebrations and festivals among Hindus and Christians alike. A rich egg-based multi-layered sweet dish known as bebinca is a favourite at Christmas. Feni is the most popular alcoholic beverage. It is from two types, cashew feni, that is made from the fermentation of the fruit of cashew and coconut feni made from the sap of toddy plants. To know more about cuisine of Goa click on the following link:
 
Cuisine of Goa


 
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