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Goan food is considered incomplete without fish. The cuisine of Goa originated from its Konkani roots, and was influenced by the 451 years of Portuguese rule and the Sultanate rule that preceded the Portuguese. [1] Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients.
Xacuti (pronounced ) is dish originally from Goa prepared with either mutton, beef, pork or chicken. [2] Canja de galinha and Frango à cafreal (Chicken cafreal) are well-known chicken dishes. Beef croquettes, beef potato chops and prawn rissoles are common snacks. Roast beef and beef tongue are popular entrees at Goan celebrations.
These may appear purely decorative, but have their origins in similar mouldings in the windows of Portuguese houses. There these elements of style were devices to help sailors identify their homes at a distance as they sailed in. The design is therefore an import but serves a similar purpose in Goa: to help construct the identity of the home.
The Portuguese regime, mandated the arrival of many Roman Catholic missionaries, particularly the Portuguese Jesuits, who were instrumental in building many churches in Goa. The Goan Catholic style of constructing churches thus came to be influenced by the Portuguese style. Notable are the Se Cathedral and Basilica of Bom Jesus.
Frango à Cafreal is a chicken preparation consumed widely in the Indian state of Goa, formerly part of Portuguese India. The preparation originated from the Portuguese colonies in the African continent. [1] It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese.
Vindaloo or Vindalho is a Goan curry dish, based on the Portuguese dish carne de vinha d'alhos. [1] [2] [3] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative versions have been prepared with beef ...
Sorpotel, a picquant pork gravy Sautéed Chouriço (Goa sausages). Goan Catholic cuisine has distinct Portuguese influence as can be seen in the Leitão and Assado de Porco, a famous pork roast crackling dish served as the centrepiece at wedding dinners, the Sorpotel and Cabidela (a dish wherein fresh pig's blood is stirred into the pork delicacy).
Fontainhas (or Bairro das Fontainhas, in Portuguese) is an old Latin Quarter in Panjim, capital city of the state of Goa, India.It maintains its Portuguese influence, particularly through its architecture, which includes narrow and picturesque winding streets like those found in many European cities, old villas and buildings with projecting balconies painted in the traditional tones of pale ...