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Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine.
Goan Catholic Cuisine is the cuisine of the Goan Catholic community and is largely influenced by Portuguese cuisine. [1] Due to over 450 years of Portuguese rule, the cuisine of Goan Catholics is dominated by ingredients and techniques of Portuguese cuisine like deep-frying, oven-baking, pork, vinegar, egg-based desserts, alcohol, etc.
Roast beef and beef tongue are popular entrees at Goan celebrations. The traditional Nalachi kodi, (literally coconut curry) is a curry made with coconut juice. The Goan fish curries, prawn curry and fried fish preparations are renowned in the whole of coastal India. Solantulem kodi, a spicy coconut and kokum curry is also popular.
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They originated in Goa and Damaon, Mangalore, Bombay and Bassein (Vasai), and are especially popular among Goans, both the Goan Hindus and Goan Christians, and also among the Konkani migrants outside Konkan in Karachi, Sindh, Gujarat, Karnataka and Kerala.
Goa had India's earliest educational institutions built with European support. The Portuguese set up seminaries for religious education and parish schools for elementary education. Founded c. 1542 by Saint Francis Xavier, Saint Paul's College, Goa was a Jesuit school in Old Goa, which later became a college. St Paul's was once the main Jesuit ...
Cocoa was the top-performing commodity of 2024. The price of the bean surged as headwinds battered key producers. Prices are likely to stay high into 2025, analysts at ING said.
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.