<p>The Goan cuisine is an exotic blend of eastern and western cuisines, writes Radhika D Shyam<br /><br /></p>.<p>Dining in Goa is a cultivated art. The Goan doesn’t balk at a new taste but is quite open to it and adapts it to suit the local palate. The appetizing blend of western cooking and Goan ingenuity, results in exotic and tantalizing preparations. Great pains are taken over the presentation and the garnishing, which make the spread not only gastronomically tempting but aesthetically delectable too.<br /><br />In any region, there is a multitude of geographical factors that influence its general cuisine. In the beautiful 100km long coastline along the Arabian Sea called Goa, the most predominant factor is undoubtedly its history. The undeniable Portugese influence and intermingling of Arabian and native cultures have left their mark on its cuisine as on other aspects. Goa is unique in the sense that this mixture of East and West co-exists.<br />Goan cuisine is predominantly non-vegetarian, but there are some very popular vegetarian dishes. Beans, lentils and vegetables are usually grown in the rice fields of Goa after harvesting. Feijoada is made of dried black-eyed beans and a dish prepared with their favourite souring agent is the kokum curry. As for the main course, besides the most staple rice, rice bread is also eaten. Sannas are rice muffins and arrozo is a rice preparation made of basmati rice and other ingredients cooked in mussel or chicken stock and garnished with Goan sausages and olives. Pickles made of green Mangoes are most popular in Goa. A pickle called Korum is quickly made for daily use. Green Mango Chutney is another known spicy accompaniment. Coconut Pickled Fish Relish is a pickle / chutney made of pickled mackerel.<br /><br />The people of Goa are besotted with seafood. For all practical purposes, ‘fish curry and rice’, is undoubtedly Goa's staple diet. The typical Goan is a fish eater with his other non-vegetarian preferences being pork, chicken, beef, and mutton. The usual daily meal is fish curry and rice along with other various accompaniments. The evening meal usually consists of a meat dish with a salad or cooked vegetable. Feast days mean a convergence of relatives and friends and an excuse to feast on traditional food. <br />Soups have been an integral part of the Goan menu from many years. It originated with the serving of ‘Pez’, a rice gruel made of a red quality of rice called ‘Ukade’, served in almost all village homes at around eleven in the morning. This is usually accompanied by a piece of Mango pickle known as ‘Aamli’ in Konkani or dry fish roasted or fried in oil. With the added vegetables and bits of meat, chicken, beef or fish – it is a meal in itself. This version is called Sopa Grossa. Caldo is known as “the soup of feasts” and no wedding buffet spread or important celebration is complete without it. <br /><br />Goan sweets have their origin both in Portugal and also the local Konkan region. The many-layered Bebinca is the most popular of them all. Each layer is baked before adding on the other; the traditional version has 16 layers! Cocada and Coconut Macaroons are coconut sweets. Dodol is a soft jaggery flavoured fudge. Neurios are basically prepared from flour and a sweet stuffing. Rose-a-coque is a flower like waffle that can be eaten alone or poured over with cream or honey. Empadhindas, Batica, Bolinhas, Fio de ovos and Dedos are other sweets worth mentioning.<br /><br />The name ‘Goa’ itself conjures up, besides its expansive sun soaked beaches, a picture of feni and Goan cocktails. The popularity of feni, the native alcoholic drink of Goa is clearly seen by the fact that practically every third little house is a ‘Tavern’. In general, the two types of feni available are based on what they are made from. Coconut feni is made from toddy, the fermented sap of the coconut tree and cashew feni is the fermented juice of the cashew fruit. Feni cocktails are a must in every cocktail bar of hotels in Goa. They enhance one’s appetite for food, be it lunch, snacks, or dinner. Sangria, a refreshing drink, is an old recipe that dates back to the early 40’s. It was made to welcome homecoming relatives and guests. This magic still holds good. <br /></p>
<p>The Goan cuisine is an exotic blend of eastern and western cuisines, writes Radhika D Shyam<br /><br /></p>.<p>Dining in Goa is a cultivated art. The Goan doesn’t balk at a new taste but is quite open to it and adapts it to suit the local palate. The appetizing blend of western cooking and Goan ingenuity, results in exotic and tantalizing preparations. Great pains are taken over the presentation and the garnishing, which make the spread not only gastronomically tempting but aesthetically delectable too.<br /><br />In any region, there is a multitude of geographical factors that influence its general cuisine. In the beautiful 100km long coastline along the Arabian Sea called Goa, the most predominant factor is undoubtedly its history. The undeniable Portugese influence and intermingling of Arabian and native cultures have left their mark on its cuisine as on other aspects. Goa is unique in the sense that this mixture of East and West co-exists.<br />Goan cuisine is predominantly non-vegetarian, but there are some very popular vegetarian dishes. Beans, lentils and vegetables are usually grown in the rice fields of Goa after harvesting. Feijoada is made of dried black-eyed beans and a dish prepared with their favourite souring agent is the kokum curry. As for the main course, besides the most staple rice, rice bread is also eaten. Sannas are rice muffins and arrozo is a rice preparation made of basmati rice and other ingredients cooked in mussel or chicken stock and garnished with Goan sausages and olives. Pickles made of green Mangoes are most popular in Goa. A pickle called Korum is quickly made for daily use. Green Mango Chutney is another known spicy accompaniment. Coconut Pickled Fish Relish is a pickle / chutney made of pickled mackerel.<br /><br />The people of Goa are besotted with seafood. For all practical purposes, ‘fish curry and rice’, is undoubtedly Goa's staple diet. The typical Goan is a fish eater with his other non-vegetarian preferences being pork, chicken, beef, and mutton. The usual daily meal is fish curry and rice along with other various accompaniments. The evening meal usually consists of a meat dish with a salad or cooked vegetable. Feast days mean a convergence of relatives and friends and an excuse to feast on traditional food. <br />Soups have been an integral part of the Goan menu from many years. It originated with the serving of ‘Pez’, a rice gruel made of a red quality of rice called ‘Ukade’, served in almost all village homes at around eleven in the morning. This is usually accompanied by a piece of Mango pickle known as ‘Aamli’ in Konkani or dry fish roasted or fried in oil. With the added vegetables and bits of meat, chicken, beef or fish – it is a meal in itself. This version is called Sopa Grossa. Caldo is known as “the soup of feasts” and no wedding buffet spread or important celebration is complete without it. <br /><br />Goan sweets have their origin both in Portugal and also the local Konkan region. The many-layered Bebinca is the most popular of them all. Each layer is baked before adding on the other; the traditional version has 16 layers! Cocada and Coconut Macaroons are coconut sweets. Dodol is a soft jaggery flavoured fudge. Neurios are basically prepared from flour and a sweet stuffing. Rose-a-coque is a flower like waffle that can be eaten alone or poured over with cream or honey. Empadhindas, Batica, Bolinhas, Fio de ovos and Dedos are other sweets worth mentioning.<br /><br />The name ‘Goa’ itself conjures up, besides its expansive sun soaked beaches, a picture of feni and Goan cocktails. The popularity of feni, the native alcoholic drink of Goa is clearly seen by the fact that practically every third little house is a ‘Tavern’. In general, the two types of feni available are based on what they are made from. Coconut feni is made from toddy, the fermented sap of the coconut tree and cashew feni is the fermented juice of the cashew fruit. Feni cocktails are a must in every cocktail bar of hotels in Goa. They enhance one’s appetite for food, be it lunch, snacks, or dinner. Sangria, a refreshing drink, is an old recipe that dates back to the early 40’s. It was made to welcome homecoming relatives and guests. This magic still holds good. <br /></p>
