Goan cuisine
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| This article is part of the series Indian cuisine |
| Preparation techniques and cooking items |
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Handi - Karahi - Tava - |
| Regional cuisines |
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Punjabi – Uttar Pradeshi – |
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Kerala – Tamil – |
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Goan – Gujarati – |
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Indian Chinese – Nepali – |
| Ingredients and types of food |
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Main dishes |
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Goan cuisine consists of some unique varieties of Goa, India.
Coconut milk is a mainstay of the Goan delicacies since the state has many coconut trees.
The cuisine of Goa is influenced by its Hindu origins, Portuguese colonialism, and modern techniques. Fast food restaurants such as Domino's Pizza have also arrived in Goa.
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[edit] Seafood
Being a coastal state, the cuisine is predominantly seafood based, the staple food of Goans is rice and fish.
Kingfish is the most common delicacy, others include pomfret, shark, tuna and mackerel. Among the shellfish are crabs, prawns, tiger prawns and lobster. Others include squid and mussels.
The Hindu food of Goa is unique, but the Christian food is influenced by the Portuguese.
[edit] Hindu Cuisine
The Goan Hindu cuisine is less spicy, less or no use of onion and garlic and more variety than its Catholic counterpart. 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 fish eaters (ie Goud Saraswat Brahmin, and Daivajna) fish in their diet is not 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 )
[edit] Catholic Cuisine
- Vindaloo - A spicy curry which means "garlic wine" in Portuguese. This is popular in the West, particularly the United Kingdom.
- Goan prawn curry
- Canjade galinha, which is a type of chicken broth with rice and chicken, and is originally a Goan recipe.
- Arroz doce, a Portuguese derivative of kheer (sweetened rice) of India.
- Ambot tik - A sour curry dish prepared with either fish or meat.
- Chamuças - A Goan derivative of samosa.
[edit] Sweets
- Cashewnut laddus, Nevryo, Khaje, Revdyo, Peda, Puran Poli, Sakhar Bhat, Mangane, Payasa, Bebinka.
There are lots of halwas like the Dali kapa ( Halwa made of red gram ), Cashewnut Halwa, Coconut Halwa, Pumpkin Halwa etc.
The Base of Goan cuisine is coconut milk and paste, used in almost all the preparations. Use of Kokum is another distinct feature.
