GOA – Poshan Maah – 28 Days, 28 States

Goa is a mix of East meets West, which is not only represented in the Goa culture but also in the style of cooking. Rice, seafood, coconut, vegetables, meat, pork, and local spices are some of the main ingredients in Goan cuisine.
The cuisine of Goa originated from its Hindu Saraswat cuisine roots and was influenced by the 451 years of Portuguese colonization and the century of Muslim rule that preceded the Portuguese. Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients.
Over time, cooking methods have been blended together and allowed to simmer, producing an authentic selection of delicacies. Both religions emphasize that food should be served only if it is tasty and fresh. Presentation is paramount to Goans as they often share their food, especially during feasts, where food is distributed among neighbours.

FISH CURRY WITH RICE: Goan food is considered incomplete without fish. Xitt Coddi as known in the Konkani language is the staple food for Goans. The curry is yellowish-red in colour due to the presence of chillies and turmeric. The tangy and spicy dish can be cooked with a variety of fish, although mackerel is commonly used.

GOAN KHATKHATE: ‘Khatkhate’ is a spiced vegetable stew/ gravy prepared with lentils, coconut, and spices. The combination of lentils with a coconut spice paste gives this dish depth but also what makes it a filling meal in itself. Some people even use root vegetables that are readily available including squash, sweet potato, radish, or sweet corn cobs. It is served warm over steaming hot rice and a dollop of ghee to finish.

CHICKEN XACUTI: Xacuti is a Goan Masala with a certain blend of spices that is extremely popular across India.
Chicken Xacuti is a Goan curry made with roasted grated coconut and coconut milk that mellows down the hot ingredients, particularly the peri-peri chilli, the most important part of Goan spices. It is one of the ingredients the Portuguese colonists introduced here.

CALDIN: This is a traditional Goan Coconut curry which uses very minimum spices. It tastes sweet and tangy. The Caldin Curry is a yellow non-spicy curry, which is usually made with fish, but some people make it with prawns or can be made using Mixed Vegetables or Cauliflower or Pumpkin.

BEBINCA: This is a multi-layered baked pudding made from egg, coconut milk, sugar, and ghee traditionally eaten at Christmas. Cooking a perfect bebinca is considered an art form. A lot of patience is needed at the time of its preparation as the next layer can only be added once the previous layer has been cooked. Each layer is cooked in the oven until it has a light fudge consistency.

FENI: A local alcoholic drink of the Goans with a strong aroma. The word ‘feni’ originates from the word ‘fenn’, which means froth. A good feni, when poured in a glass produces a little froth, which is an indication of the superior quality of the product. Feni is of two types, one that is made from coconut and the other from cashew. Coconut feni is not very popular and is made from the sap of coconut palms. Cashew feni is made from cashew apples, which are crushed manually and allowed to ferment. Traditionally, there are three grades of Goan brew; Urrac is the product of the first distillation, Cazulo is the product of the second and Feni is the product of the third distillation.

KINGFISH CURRY: Goan cuisine is famous for its long list of seafood that is traditionally prepared. This dish is prepared by marinating Kingfish in turmeric powder and salt and cooking it with several spices and tamarind puree. The curry has a mouth-watering aroma and you won’t be able to stop yourself from delving into it.

KOKUM: Kokum is to Goa what Tamarind is to Tamil Nadu.
Sol kadhi in Goan cuisine is a perfect melange of sour, sweet, spicy flavours with acidic undertones. This pink-coloured beverage has a mix of kokum extract, coconut milk, garlic, and chilli.
Kokum sharbat is prepared by mixing the sweetened kokum concentrate (amrut) with water for a refreshing summer drink. Black salt or roasted cumin powder is sometimes added for extra flavour. The rustic drink has inspired several cocktails in combination with white spirits like vodka and gin.

With an interesting blend of the mild and mellow along with the hot, Goan cuisine is a derivative of the state’s varied culture with influences from its Hindu origins, Portuguese colonialism, and Catholic culture. A delectable experience, every food might also tell a story, only if you listen.