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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 local spices are main ingredients of Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of Kokum is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani cuisine/Konkani cuisine.
The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The Hindu influence is primarily that of the Saraswat Brahmins, who are predominantly vegetarian. The state is frequently visited by tourists for its beaches and historic sites, so its food has an international aspect.
The Hindu food of Goa is the unique Konkani vegetarian cuisine. Some of its dishes – dali-thoy, varieties of ghashi, ambaat, sukke, saaru-upkari, kolombo, pathrado, patholi, paayasu, ubbatti, to name a few – have found place in the vegetarian cuisines of Gujarat, Maharashtra, Karnataka and Kerala.
The cuisine is mostly seafood-based; the staple foods 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 food of Goan Christians is influenced by the Portuguese.
Introduction of new edibles to Goan cuisine 
The Portuguese brought potatoes, tomatoes, pineapples, guavas and cashews from Brazil to Goa. Of these tomatoes and potatoes were not accepted by the Hindus until the late 20th century. The most important part of Goan spices, the chili, was introduced to Goan cuisine by the Portuguese which became immensely popular. All these above mentioned ingredients were not used in Goan cuisine before the advent of the Portuguese.
Hindu cuisine 
Hindu cuisine is mostly vegetarian, and partly lacto vegetarian. Hindu cuisine mainly uses less heat, tamarind and Kokum for souring, and jaggery for sweetening. They use asafoetida, fenugreek, curry leaves, mustard and urad dal. It is not very spicy; less onion and garlic are used. It also includes more vegetables, lentils, pumpkins, gourds, bamboo shoots, roots, etc. It is less oily and the medium of cooking is coconut oil.
- Fish curry called Humann ('हूमण' in Konkani) and rice ('शीत' or 'भात'), also known as Kadi or Ambot.
- Fried fish (तळील्ले नूस्ते)
- Fish Suke or Dhabdhabit (सुकें) – Dry spicy preparation of fish, eaten 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 plums (or anything sour and tangy such as pieces of raw mango) and fenugreek.
- Kismur (किस्मुर) – A type of side dish normally consisting of dried fish (mostly mackerel or shrimp), onions and coconut.
- Dangar or fish cutlets (डांगर)
- Kalputi – It is a dish prepared normally from the head of a large fish, onions and coconut.
- Bhaji or Shak made of different vegetables and fruits (भाजी or शाक)
- Khatkhate (ख़तखतें)
- Tondak, made of beans, cashew nuts, etc. (तोंडाक)
- Different varieties of sweets made of rice and lentils, like Payasu, Patoli, Madgane, Kheer, etc. (गोड्शें)
- Different varieties of pickles and Papads (लोणचे or 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).
- Balchão – 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 served with rice and chicken, and is originally a Goan recipe.
- Chamuça – A Goan derivative of the samosa.
- Croquettes – Beef cutlets and beef potato chops that are common snacks.
- Feijoada – A stew brought by the Portuguese.
- Roast beef and beef tongue – Popular entrees at Goan celebrations.
- Sorpotel – A Goan meat, liver, tongue, and blood curry that is made from pork and is very spicy. Eaten with sannas or pão bread.
- Xacuti – Goan curry made with roasted grated coconut with pieces of chicken or beef.
- Samarein Chi Kodi – Goan curry made with fresh and dried prawns.
- Patoleo or Patoli – 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 where the name is derived from the Portuguese term for a garlic and wine (vinho e alho) marinade. This is popular in the West, particularly the United Kingdom, the United States, Australia, and New Zealand. Unrelated to aloo (potato).
- Bebik (Bebinca) – A pudding traditionally eaten at Christmas.
Cashew nut laddus, Nevryo, Khaje, Revdyo, Peda, Puran Poli, Sakhar Bhat, Mangane, and Payasa are other well-known dishes. Also, there are several types of halwa like Dali kapa (halwa made of red gram), Cashew nut Halwa, Mango Halwa, Banana Halwa, Dodol, Pumpkin Halwa, and others.
- "Goa and its cuisine". The Times Of India. 3 April 2008.
- Chapman, Pat (2009). India: Food & Cooking: The Ultimate Book on Indian Cuisine. New Holland Publishers. p. 256. ISBN 1-84537-619-6, 9781845376192 Check
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