Goa Tour Packages

Portuguese food in India- Goa Cuisine

Posted on: August 17, 2010


Goa Cuisine

Goan cuisine differs from the typical Indian cooking in that it uses more cumin, and rechard masala than curry. Rechard masala is composed of chilies, paprika, cinnamon, cardamom, and cloves. Goa has imbibed the culture of Asia and Europe in many ways. Goa bordering on the north of Karnataka state in India has deep moorings of multi ethnic culture. West coast Indian states use plenty of fish and sea food in their diet. They use milk extracted from coconut to flavor their recipes. As is common with most of the south Indian recipes, they tend to use a wide variety of spices grown in this part.

Vindaloo, a legacy of Portuguese, is a pork based Goan specialty you must try while there. Vindaloo derives its name from the Portuguese dish “Carne de Vinha d’ Alhos”, a dish of meat, usually pork, with wine or vinegar and garlic. Goan fish curry with rice but the Pork Vindaloo is the benchmark of Goan food. It is made without adding any water to the recipe.

Chilies, which are widely used in Goan and Indian cuisine, were a stranger to our continent until the Portuguese introduced them from the Americas. Chilies, particularly the dried red range, are used widely to add pungency, flavor, texture, and marinate meats and fish and to make the world famous Goan humon – prawn/fish curry and other curries.

They are also used in tempero (a paste of spices, chilies, garlic, turmeric ground with vinegar) popularly known among Goans as recheio/recheio-masala to stuff fish or to make the famous Goan pork serrate (sarapatel), prawn/ fish or pork balchão, while the green variety is used to make chutneys, pickles, give pungency and taste to vegetables, meats and fish. Without the zing of chilies, our curries, gravy, pickles and savories would have less flavor, color and spice.

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