India | Goa

Goan Cuisine

Goan Cuisine brings together the different influences Goans had to endure in the different periods of history. It is a unique blend of richness and simplicity. Rice and fish are the staple food in Goa and no dish is complete without coconut as one of the main flavoring agents.

Red dried chilies and peppers form the major ingredient for the ground spices in most fish and meat dishes. Kokum, a sour, deep red colored fruit that has a sharp and sour flavor is an equally important ingredient. Goan cuisine is predominantly non-vegetarian. Portuguese influence can be seen in the dishes. Mage from toddy is peculiar version of vinegar used by Goans. Numerous spicy and tangy chutneys are also characteristic of the state.

Hindu Goan food has not been much influenced by Portuguese cooking. Pork, which is lavishly used by Goan Christians during festivals, is not consumed by majority of Goan Hindus, as it is a taboo.

Many layered bebinca is the most favored Goan sweet. Each layer is baked before adding the next layer and the traditional version has 16 layers. Dodol, Easter eggs, Rose-a-coque are the other sweets.

Updated on 7th June, 2005


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