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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.
Balchão is a method of cooking fish (de peixe), prawns (de camarão), or pork (de porco) in a spicy and sour tomato-chili sauce. [1]It resembles pickling and can be made days in advance, then served without heating.
The Malvani masala, a form of dried powder masala, is a combination of 15 to 16 dry spices. This masala is coarsely ground and stored in jars to be utilized when required. However, not all of the cuisine is hot and spicy; the Konkanastha Brahmin style of food is an example of less spicy food. Fish dishes dominate Malvani cuisine.
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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.
Ros omelette, also known as ras omelette, [1] is a snack and street food in the Goan cuisine of India. [2] Ros means "gravy" in Konkani.It is a spicy gravy of either chicken or chickpeas, which is often similar to xacuti which is commonly seen in the Goan Catholic style of cooking.
A sanna (Konkani: सान्नां) is a spongy, steamed, and savoury unfilled dumpling originally made of red rice, black lentil and coconut in the Konkan region, by the western coast of the Indian subcontinent.
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.