Goan cuisine
Goan cuisine consists of some unique varieties of Goa, India. Coconut milk and paste is a mainstay of the Goan delicacies since the state has many coconut trees. Use of Kokum is another distinct feature. Goan food cannot be considered complete without fish.
The cuisine of Goa is influenced by its Hindu origins, Portuguese colonialism, and modern techniques.
Vindaloo – A spicy curry which means “garlic wine” in Portuguese. This is popular in the West, particularly the United Kingdom, Australia, and New Zealand. Goan prawn curry Canja de 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.
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.
The cuisine of Goa is influenced by its Hindu origins, Portuguese colonialism, and modern techniques.
Catholic Cuisine
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.