The Goan Cuisine

Goa is known for its iconic beaches, its rich Portuguese heritage, and also the blends of different cultures. But the one aspect which hasn’t been talked about much is the Goan cuisine. The Goan cuisine could be delight for all the sea-food lovers out there. It’s not only about sea food but there are a lot of more things which the Goan cuisine has to offer.

The cuisine of Goa was largely influenced by the colonization of the Muslims and the Portuguese and also a bit of its Hindu origin. Many Catholic dishes are quite similar to their Portuguese counterparts in naming as well as the method of preparing. No other cuisine in India can claim such contrasting influences.

Seafood, Coconut milk, rice and local spices are main ingredients of Goan cuisine. Being a state with a tropical climate, the spices and flavours are intense. Kokum is also prominently used across the state. Goan food is considered to be incomplete without fish. Rice and fish-curry is the staple of most Goans. Kingfish 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 Portuguese have had a pronounced influence on Goan cuisine. They introduced potatoes, Tomatoes, Pineapples, Guavas and cashews. But the most significant contribution is the introduction of the spicy peri-peri Chilli, which is the most important part of the Goan spices.

An accompaniment to wash down all Goan food is the locally brewed feni. The goans probably first distilled this from the fermented sap of the coconut flower-stalk, but later they also made it from the fruit of the cashew tree which the Portuguese had brought to the state with them. Though other forms of liquor are readily available across the state, The goans are as emotional about their feni as they are about their food. There are two types of feni, both of which are made from local ingredients. Coconut or palm feni is made from the sap drawn from the severed shoots of coconut tree. In Goa this is known as toddy, and the men who collect it are toddy taper’s. Cashew Feni, on the other hand can only be made during the cashew season in late March and early April. Undoubtedly Goa’s most famous triple, Double distilled perfectly clear and fearfully potent (30-35% alcoholic strength), this is a drink which deserves respect.