goan food

 

Goa is the smallest state in India. it is famous for its beaches, coconut trees, its culture, fish and especially for the Goan food or Goan cuisine. Rice, seafood, fish, meat, pork and local spices are some of the main ingredients used in Goan cuisine. spices and its flavours are intense as the area is located in the tropical climate. Goan food is incomplete without fish. it is similar to malvani or konkani cuisine. cuisine of Goa is influenced by its Hindu origin, many catholic dishes are similar to the portuguese counterparts use of their ingredients.

                                                                            SEAFOOD
The Goan Food is mostly seafood based, the staple food are rice and fish specially king fish (visvon) is the most common delicacy. other food delicacies includes pomfret, tuna, shark, prawns, crabs, lobster, squid etc. the food of Goan christians is heavily influenced by portuguese.

                                                  INTRODUCTION TO NEW EDIBLES TO GOAN CUISINE
The portuguese introduced potatoes, tomatoes, pineapple and cashews in Goa and consequently in India. chilli pepper is the most important aspect of Goan cuisine which was introduced by portuguese and became very popular spice of India cuisine.
                                                                      
                                                                           HINDU CUISINE
Hindu cuisine mostly uses less heat. it uses asafoetida, fenugreek, curry leaves, mustard and urad dal which are not very spicy. it also includes more vegetables such as lentils, pumpkins, gourds etc. mostly coconut oil is used in the food. popular Hindu Goan dishes include; rice, fish curry, fried fish, fish suke (eaten as side dish), kismur (side dish consist of dry fish), Goan fish cutlets, bhaaji, bhaji, khatkhate, varan, pickeles, papad, solkadi and sweet dish (kheer, patoli).