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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. Use of kokum and vinegar is another distinct feature.
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.
Goan bebinca in Lisbon, Portugal. Bebinca or bebinka, (Konkani; bibik) is a layer cake of Indo-Portuguese cuisine in former Estado da Índia Portuguesa, Goa.In traditional baking, a bebinca has between 7 and 16 layers, but bakeries can modify the cake recipe as per convenience and taste.
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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.
Canja de Goa (Goan soup) is a typical soup of the Indo-Portuguese cuisine of Goa, Daman and Diu, which once formed part of the Portuguese India, and is inspired by Portuguese soup. [1] It is prepared with chicken, local sausage, onion, garlic, rice, water and salt. All these ingredients are cooked together in a saucepan or in a pressure cooker.
The state of Goa has registered for a geographical indicator to allow its fenny distilleries to claim exclusive rights to production of liquor under the name "fenny." [226] Hadia is a rice beer, created by mixing herbs with boiled rice and leaving the mixture to ferment for around a week. It is served cold and is less alcoholic than other ...
24 Ministry of National Food Security and Research. ... Pakistan portal: A list of departments and agencies of the Government of Pakistan. [1] [2] President's Office