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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.
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).
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Pakistani food makes use of fresh, hand-pounded masalas. Ghee is used, but the main component of the meal or a dish is meat (beef, lamb, chicken, goat, or fish), and vegetables are sparingly used. Surprisingly, Pakistani food also makes extensive use of olive oil. Sparingly used vegetables does not mean there is no vegetarian food on the menu.
Fish curry and rice (Xit kodi in Konkani) forms the staple food of the community. Goan Catholic cuisine has distinct Portuguese influence as can be seen in Sorpotel, a pork dish often served with Sannas (steamed rice cakes) as the main dish at wedding dinners and Christmas dinner, while Pão com Chouriço (bread with Goan pork sausage ...
A variety of dishes cooked under the barbecue method Seekh kebab – one of the famous Pakistani food specialities. Meat has played an important part in the region of Pakistan for centuries. Sajji is a Baluchi dish from Western Pakistan, made up of lamb with spices, that has also become popular all over the country. Another Balochi meat dish ...
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.
Shorva – Chorba (called shorba in Pakistan) [3] is one of various kinds of soup or stew found in national cuisines across the Balkans, Eastern Europe, Central Asia, and the Middle East Haleem – prepared with wheat, barley, chicken, goat or buffalo meat, [ 4 ] lentils and spices