Goan cuisine, hindu cuisine, catholic cuisine.
Goan cuisine consists of regional foods popular in Goa, located along India’s west coast along the Arabian Sea. Seafood, coconut milk, riceand local spices are main ingredients of Goan cuisine. The area is located in a tropical climate, and spices and flavors are intense. Use ofKokum is another distinct feature. Goan food cannot be considered complete without fish. It is similar to the Malvani cuisine/Konkani cuisine.
Hindu Goans use 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 amount of onion and garlic is used. 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 Saraswat Brahmin sub-castes, Daivajna Brahmins are mostly fish eaters. Broadly they can be considered as facultative vegeterians, i.e. they eat fish and chicken on most days, while eating strict vegetarian (no meat, no-fish diet) food on some days, due to religious reasons. Fish and meat in their diet is 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 or pork, due to religious beliefs.
§ Fried fish (तळील्ले नूस्ते) or talile Mashali
§ Fish Suke or Dhabdhabit (सुकें) – Dry spicy preparation of fish, eaten as 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 the Fish cutlets (डांगर)
§ Kalputi – It is a dish prepared normally from head of a large fish, onions and coconut.
§ 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)
§ Ambot tik – A sour curry dish prepared with either fish or meat.
§ Canja de galinha – A type of chicken broth with rice and chicken, and is originally a Goan recipe.
§ Croquettes - Beef cutlets and beef potato chops that are common snacks.
§ Feijoada - A stew brought by the Portuguese.
§ Roast beef and beef tongue are popular entrees at Goan celebrations.
§ Sorpotel – A Goan pork meat, liver, tongue, blood curry that is very spicy.
§ 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.
§ Pattoe or Patoleo – A dish of turmeric leaves stuffed with rice, dal, jaggery, and coconut.
§ Solantule kodi – A spicy coconut and kokum curry.
§ Vindaloo - A spicy curry whose 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, Australia, and New Zealand. Unrelated to aloo (potato).