The magnificent resort of Goa with beautiful beaches, excellent climate and various attractions annually receives millions of tourists. Of course, while on vacation in India, you also want to get acquainted with the exotic local cuisine.
Guan national cuisine has many striking features, making it impossible to confuse it with any other cuisine in the world.
Indeed, spices are an important part of Guan life. Many spices used in food have a medicinal effect, their proper selection in a dish cools the body in the heat or warms in the cold.
Curry occupies a special place among spices. Seafood curry is called summon or Kody.
Usually food in Goa is cooked in terracotta pots of various shapes, depending on what kind of dish you need to cook: boiled rice, curry or vegetables, fried fish or something else.
The traditional method of cooking in clay pots over a campfire is used in most rural areas of Goa. This gives the dishes a unique smoky flavor. Copper vessels are used to boil paddy rice and prepare a variety of Groan sweets and saunas, delicious rice cakes fermented with toddy, coconut palm sap.
The use of toddy as a substitute for yeast in baking bread was pioneered by the Portuguese, who in general had a strong influence on Guan cuisine. When preparing dishes that required wine vinegar, they also began to use toddy vinegar, but only in Catholic homes did this become a tradition.
From the fruits of the coconut palm, such an important product as raw palm sugar is produced: these dark brown sweet pyramids are sold in the markets of Goa. It is used to make doodle (or doodle) – a dark thick sweet cream, boll – sweet pastries made from wheat flour.
or godship – a mixture of coconut milk and rice or ground wheat. Podagra is made from flour obtained from local brown rice, which is mixed with coconut sugar and grated coconut – then this mixture is shaped and allowed to set.
In the south of Goa, vegetable dishes are common with the addition of a large amount of spices and pepper.
If you are 100% confident in your strong stomach, then you should try raita – a divine dish that is a combination of grated vegetables with a lactic acid product that tastes like unsweetened yogurt. Sometimes only cucumbers and mint are added to yogurt when making raita.
On the coasts of Goa, many fish and seafood dishes are prepared. The following dishes are common on the menu: “Bombay duck” – stewed in curry or fried fish bongo; dahi-maach – fish curry in ginger-flavored yoghurt. In the south of Goa, rice is a must for fish, in the north it is supplemented with cakes – pure, chapati and other
The main dishes are usually served with dhal – yogurt or curry yogurt. In the heat, this dish refreshes the body better than drinks. In everyday cuisine, Sabri (stew, but with spices and pepper) and paneer (homemade cheese) are used. From flour products – roti (thin crispy cakes), chapati (dense cakes), naan (fluffy cake with the addition of yogurt).
Guan sweets include milk puddings, pancakes and cookies.
Goa has the richest selection of fruits, including exotic ones such as pomegranates, mangoes, apricots, tangerines, strawberries, bananas, papaya, lychee.
Of the drinks in Goa, tea is common, which differs significantly from what we are used to – hot milk and spices are added to it. A pleasant drink is tea with lemon, ginger and honey.
A lemony drink is good in the heat – nimbu-pani, lassi (kefir drink with fruits) and coconut milk, which is very cheap in the south.
So, here is a list of local dishes already mentioned and others that you should definitely try in Goa:
Curry – crushed coconut on a basalt stone with the addition of certain spices (turmeric, tamarind, cumin, coriander, chili, garlic). The most famous Indian dish, prepared on the basis of curry sauce from meat, poultry, seafood and so on.