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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.
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.
Mangalorean Catholic cuisine on special days is incomplete without sannas. They are a much-loved delicacy and are served with bafat , a spicy pork curry prepared with a medley of powdered spices . Sannas are also served alongside chicken or mutton curries , and also with beef prior to the beef bans in India .
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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 ...
Dal makhani. Abgooshth – lamb and lentil soup [2]; Chakna – tripe stew with chunks of liver and kidneys; 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
العربية; অসমীয়া; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български
A standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos (meat in wine and garlic marinade; literally "meat of vine of garlic" [5]), a vindaloo is a dish of meat marinated in vinegar and garlic.