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The Portuguese Delicacies Goa is the home of the famous Vindaloo, originally an extra-hot and sour pork curry, but now made with a variety of meat and fish. Other Pork specialties include Chourico red Sausages, Sarpotel, a hot curry made from pickled pig's liver and heart; Leitao, suckling pig; and Balchao, pork in a rich brown sauce. Delicious alternatives include vinegar chicken, spicy chicken or Mutton Xacutti, made with a sauce of lemon juice, Peanuts, Coconut, chillies and spices. |
Sea Food
The choice of seafood, often coo Eating Out Places Of Goa:
Cafes & Shacks
Eating & Drinking
ked in fragrant masalas, is excellent - Clams, Mussels, Crab, Lobster,
Giant Prawns - while Fish, depending on the type, is either cooked in
wet curries, grilled or baked in Tandoor clay ovens. Try Ape de
Camarao, a spicy prawn pie with a rice and Semolina crust. Sannam, like
the south Indian iddli, is a steamed cake of fermented rice flour, but
here fermented with palm Toddy (also spelt as Todi). Sweet tooths will
adore Bebinca, a rich, delicious solid Egg Custard with coconut.
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Fruits One can find a huge variety of them but the sweetest, the most luscious and the most ravishing in taste, are the "Alphonso", the "Fernandina" and the "Malcorada", and without exaggeration, the best in the world. Serving Or Eating
Style / Traditions A meat or fish dish is a must in every meal, but vegetables are also essential. |
The vegetables are usually cooked without any spices or masalas unlike the northern cuisine. There is no special style as such in eating food in Goa. All the dishes are eaten together as usual in plate.
Popular Dishes
Pastries
Pastries are almost a part of every common meals as well as occasion
and feast in Goa. Christmas and the Ganesh Festival are occasions when
they are prepared in all their varieties. Being the land where coconut
is abundant it is not surprising that in quite a good number of these
sweets coconut milk is used. However, the queen of the delicacies is
the "Bebinca". It is made of eggs, pure ghee, flour, coconut milk and
sugar. Other Goan pastries would include "Doce", "Cokad", "Dodol",
"Bolinhas" and "Jia de Aronhas".
Rice Dishes
Rice is an important item of Goan diet. One will find it at every table
and almost at every meal. Rice is eaten with delicious fish or meat
curry, or in the form of "Pulao", and many other ways. A leavened and
steamed bread called "Sana", another a round pastry called "Oddo", the
steamed South Indian "Dossa" and "Iddli", a great number of sweet
dishes made with rice and jaggery etc. are some of the regional
preparations of Goa.
Beverages/ Drinks
Goan Food And Drink
Goa has few of the dietary restrictions or taboos that apply in their
regions of India, both Hindu and Muslim. Here the idea of vegetarianism
is probably more equated with poverty than purity, and drinking alcohol
is not the shameful activity as it is elsewhere. The Goan Palate
relishes meat, especially pork, and all kinds of fresh seafood.
Feni - Goa's "National" Drink
Gently swaying coconut palms and bright red or yellow cashew apples can
be found occupying Goa's half landmass under crops and their sap or
juice is the source of Goa's popular "national" drink, Feni.
Making Of Feni
Palm Feni is pure but a strong drink ranking with the strongest
spirits. It comes from Toddy, which is produced by tapping the sap from
the base of the young palm shoots. Growers have to choose between
producing Feni or coconuts because once tapped, the young shoots cannot
go on to produce nuts, but the decision can be reversed with the next
growth of shoots according to market demand.
Unfermented, the Toddy make a nourishing and refreshing drink and when strained and boiled down to crystallising point, it produces palm jaggery, the coarse brown slabs of sugar used in Goan sweet dishes.
Within hours of tapping, the Toddy ferments to about 4% of alcohol. Often, it is drunk soon afterwards, but when distilled, the first gives the more potent Urrack, a favourite drink sold in the local bars.
Types Of Feni
The famous palm Feni is the result of the second distillation. It's
name in Goa's local language 'Konkani' means 'froth', a name attributed
to its reaction during processing.
Eating Out Places Of Goa:
Cafes & Shacks
Eating & Drinking
A second type of Feni that is even more popular is 'Caju' Feni derived
from the cashew apple. The Cashew is the legacy from Portuguese who
introduced it to Goa from Brazil. Cashew Feni is usually drunk after
the first distillation, but one can also find it double-distilled,
flavoured with Ginger, Cumin or Sasparilla to produce a smooth liqueur.
General Information
Location
Goa.
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