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Goan Cuisine

The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequented by tourists visiting its beaches and historic sites, so its food has an international aspect

The cuisine is mostly seafood based, the staple food is rice and fish. Kingfish (Vison or Visvan) 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 Hindu food of Goa is unique, and the Christian food is influenced by the Portuguese.

Goa being placed on the coastal belt, the Goans, both - Hindus as well as the Catholics, relishes Rice, Coconut and Fish (and a wide range of sea food as well) as their staple food. It is the base ingredient in the famous Goan curries, be it the plain daily fish-curry or the elaborate special ‘Xacuti’ (pronounced as – ‘Shaa – koo - tee’). Unlike the Hindu Goans, where they will not cook vegetables without adding coconut, if health permits, the Catholics use in moderation. Irrespective of caste and creed, rice was consumed thrice a day.

In villages, a farmer’s routine would be as: 10 o’clock in the morning he would take Gruel rice or Kanji with fish, vegetables, pickles and chutney (a preparation done out of coconut and coriander). They would also prepare an array of dishes from rice, like: ‘Kanji’ (Pez), rice-curry referred as- ‘Xitt-Coddi’, rice with pungent gravy identified in Goa as ‘Agsal’ and many more. The native Hindu-Goans never added salt when rice was cooked, where as the Catholics always did.

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