Located along India’s west coast, Goa has a rich regional cuisine that shows shades of Hindu, Muslim and Portuguese influence. Being surrounded by sea, the cuisine is predominantly seafood based and is high on spices and coconut. Meat, pork and seafood form the staple diet. Rural Goa continues to use traditional way of cooking food in clay pots on firewood leading to the smoky flavour. Traditional Goan cuisine preparation involves a lot of time and effort. Nonetheless, Goan cuisine, a treasure trove of culinary delicacies, includes distinct vegetarian and non-vegetarian dishes.

Xacuti is a meat  curry with local spices. Also known as chacuti, it is generally eaten on festive occasions. It is best served with plain white rice.

Its uniqueness lies in the use of poppy seeds, grated coconut and large dried red chilies. Chicken is also substituted for beef or goat meat at times.

Now along with Xacuti, that  I first tasted in a shack by one of the beaches in Goa almost twenty years ago, long before this word ‘beef’ became so politically sensitive in India, there are other fabulous Goan dishes I’d like to mention here.

Chicken Cafreal

Chicken Cafreal is a very popular dry chicken masala dish, which can be either fried or grilled for the more health conscious foodies.

Vindaloo

Vindaloo is a fiery hot and spicy dish with heavy use of vinegar.  Spreading out from Goa, this became one of the signature dishes of the British Raj, adopted by the Anglo-Indian community as well. Everybody knows that Pork vindaloo takes top spot on  the Sunday menu. The vindaloo in its variations could be made with pork, beef, or  lamb. Pork vindaloo is the most popular and its origin can be traced to the Portuguese. The authentic taste of vindaloo comes from a unique blend of the fat tissue in the pork along with the use of garlic, vinegar, and chili.

Balchão

Balchão has its origin in Portugal and is one of the most loved seafood dishes in Goa.  Prawns are cooked in a dark red and tangy sauce having a tinge of feni . Anglo-Indians , especially in Calcutta call it Balichow, and Elmacs was one of the famous brands that produced this for decades.  It often makes up a good substitute for pickle as well.

Goans take pride in the chutneys, which incidentally form part of the staple food.

Karathiacho Kuval is bitter gourd and curd based chutney, which has a fine blend of dry roast mustard seeds, green chillies, salt and jaggery. Prepared on auspicious occasions, this is one of the most popular vegetarian dishes in Goan cuisine. Sushelle is a raw jackfruit based dry chutney. Mustard seeds along with coconut, jaggery, tamarind juice and chillies are mixed together to make a unique tangy mixture.

Mushroom Tondak is a gravy based dish wherein mushroom is cooked in spicy gravy. Served with rice, Mushroom Tondak is popular across the region.

  food