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Goan cuisine consists of regional foods popular in Goa, located along India's west coast along the Arabian Sea. Chicken, lamb, seafood, coconut milk, rice, and local spices are some of the main ingredients in 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 or Konkani cuisine.
The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequently visited by tourists for its beaches and historic sites, so its food has an international aspect.
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 and became immensely popular. None of these above-mentioned ingredients were used in Goan cuisine before the advent of the Portuguese.
Hindu cuisine is partly pescetarian and partly lacto-vegetarian, but lately the younger generation have taken up a taste for meat which was not common before. Hindu cuisine mainly uses less heat, tamarind and kokum for souring, and jaggery for sweetening. It uses asafoetida, fenugreek, curry leaves, mustard, and urad dal. It is not very spicy; less onion and garlic is used. It also includes more vegetables, such as lentils, pumpkins, gourds, bamboo shoots, roots, etc. It is less oily and the medium of cooking is coconut oil.
- Humann (हूमण in Konkani), fish curry 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)
- Kismur (किस्मुर) – A type of side dish normally consisting of dried fish (mostly mackerel or shrimp), onions, and coconut
- Dangar –, Goan fish cutlets (डांगर)
- Kalputi – A dish normally prepared from the head of a large fish, with 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 with rice and lentils, such as payasu, patoli, 'madgane, kheer, etc. (गोड्शें)
- Different varieties of pickles and papads (लोणचे or पापड)
- Solachi kadi – a spicy coconut and kokum curry (कडी)
- Ambot tik – A spicy and sour curry prepared with fish
- Arroz doce – A Portuguese derivative of kheer (sweetened rice)
- Balchão – A curry made with prawns/shrimp
- Canja de galinha – A type of chicken broth served with rice and chicken, originally a Goan recipe
- Chamuça – A Goan/Portuguese derivative of the samosa
- Chouriço – A spicy pork sausage
- Croquettes – Beef cutlets that are common as a snack
- Feijoada – A stew brought by the Portuguese
- Roast beef and beef tongue – Popular entrees at Goan celebrations
- Sorpotel – A very spicy pork dish eaten with sannas or pão bread
- Xacuti – Curry made with roasted grated coconut with pieces of chicken or lamb
- 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; a variant of idli
- Solantule kodi – A spicy coconut and kokum curry
- Vindaloo – A spicy curry with a name derived from the Portuguese term for a garlic and wine (vinho e alho) marinade; this dish is popular in the West, particularly the United Kingdom, the United States, Australia, and New Zealand; not related to aloo (potato)
- Bebik (bebinca) – A pudding traditionally eaten at Christmas
- Ros omelette – An omelette drowned in spicy chicken or chickpea gravy and served with Goan pão (or Goan bread)
Cashew nut laddus, nevryo, khaje, revdyo, peda, puran poli, sakhar bhat, mangane, and payasa are other well-known dishes. There are several types of halwa such as dali kapa (halwa made of red gram), cashew nut halwa, mango halwa, banana halwa, pumpkin halwa, and dodol.
- "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 9781845376192.
- Media related to Cuisine of Goa at Wikimedia Commons