Goan Foodie 😋

       Goan food is wonderfully diverse and one of the world’s original fusion foods. Although fish curries, fruit rice and other staple dishes shouldn’t be missed, there are many more distinct tastes and flavours to experience in the culinary treasure trove that is Goa. Indeed, seafood is usually a must on the menu for Goans, who take as much pride in their dishes as they do their siestas. However it is the pleasure of eating, and not just how the food is cooked, that defines cuisine and culture alike.

          Goa’s Portuguese heritage and traditional Indian cooking complement each other perfectly to create one of the best food experiences the South-West coast paradise has to offer. The traditional saying of ‘Prodham bhookt, magi mookt’ (‘You can’t think until you’ve eaten well’) is a mindset reflected in the wealth of dishes available in Goa food. So whether you’re looking for a mild introduction to Goa or a spice adventure to excite your taste buds, there’s a fantastic assortment of restaurants, shacks and street vendors to choose from when you’re hungry for food in Goa.

Goan Fish Curry ( Humann (हूमण ) )

     Goan fish curry, which is a classic of the cuisine in many places, and I have to say you will never ever get disappointed. Large pieces of fresh, tender fish in a fiery bath, washed down with tender coconut juice and followed by a showy orange . Nothing is better than fish curry!😋


Sanna (सान्नां )

                           

Sannas  are spongy steamed savoury rice cakes. They are popular in Goa and Mangalore in Karnataka, India, especially among the Goans, both Hindus and Catholics, the Konkani diaspora of Karnataka and of a small community settled in Kerala, and the East Indians and the Kupari Catholic community based in and around Mumbai.

                They are made on various religious occasions such as Ganesh Chaturthi, Saunsar padvo/Yugadi and Makar Sankranti, whereas Catholics prepare them during church feasts. Sometimes a sweet version is made with jaggery, known as godachi sanna.

            Mangalorean Catholic Cuisine is incomplete without sannas. They are a much-loved bread served with pork bafat, a spicy pork dish prepared with a medley of powdered spices. Sannas are also served alongside chicken or mutton curries, or can be eaten for breakfast with coconut chutney or sambhar, or with sweet coconut milk sweetened with jaggery and flavoured with cardamom. In modern times toddy-fermented sannas are rarely made. Instead, the batter can be leavened with yeast.

Xacuti  (शागोती)

                         

Xacuti is a curry prepared in Goa, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies. It is usually prepared with chicken or lamb. It is also known as chacuti in Portuguese.

Xacuti or Shagoti as is commonly known in Goa has its origin in Harmal (now Arambol) in Pernem Takula of Goa. Here fisherman in the olden days used to get a fresh catch of fish or a local chicken and prepare a gravy for this dish. The gravy typically used local spices like black pepper (meerya), chilli, turmeric, onion, nutmeg, cinnamon, clove, etc. The hero was a mildly roasted coconut kernel which is finely grated and lightly toasted.

Patoleo or Patoli 

                            

A dish of turmeric leaves stuffed with rice, dal, jaggery, and coconut. Goans prepare Patoleo on the second Sunday of Shravan, on Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi. Salt-free Patoleo, are offered to Goddess Parvati, who according to a legend, is said to have a strong craving for these sweets during her pregnancy.

Served with leaves on, in a dish. They are mainly eaten after removing the leaf and are eaten with the vegetarian festive lunch during the Hindu festivals.

Kismur 

                                        

A type of side dish normally consisting of dried fish (mostly mackerel or shrimp), onions and coconut. During rainy season when we don’t get fresh fish in Goa, we make Sukya Sungtachi Kismoor or Dry prawns kismoor. 

Alsande Tondak

                         

This dish is made of Alsande ( peanuts looking like Rajma) which are grown only in Goa. This dish is mouth watery . If you visit Goa must try this dish at any of the restaurants.