by the end of this slide you will get an idea about goa cuisine

1. GOA CUISINE
• Goa is known for its climate
• For most Goans, the three necessities of life are fish, curry
and fish
• Goan food is simple but most though not all, are spicy and
pungent
• Seafood such as prawns, crabs, pomfrets, mussels,
clams……. Are used to make variety of curries, fries, soups
and pickles

2. GEOGRAPHICAL LOCATION
• Goa lies in west of india
• Two main rivers flow through namely zuari and mandovi
• Temperature range from 18*c in winters to 35*c in summers
• Being close to the Arabian sea, Goa is also known for its beaches

3. HISTORICAL BACKGROUND
• History of Goa dates back to third century BC
• It was ruled by the multiple dynasty like Mauryan, satavahans,
chalukyans…………
• In 1312 Goa was first conquered by Mughals
• It was reconquered by the Mughals in 1469
• Goa was finally conquered by Portuguese and they controlled the
spice route
• In the year 1961 India conquered the Portuguese and forced them to
leave

4. SEASONAL AVAILABILITY
• RED RICE: locally grown. Has a nutty flavour
• COCONUT VINEGAR: collected from fresh sap and fermented. Used as
souring agent
• LEMON BERRY: used as a souring agent
• BIMBLIM: small fruit similar to gherkins
• PALM JAGGERY: obtained from sap of palm tree. Dark brown in colour
• GOAN SAUSAGES: made by filling pork guts with fat and other organs
• DRIED FISH: bombil and dried prawns are used extensively
• GOAN CHILLY: bright red in colour but mild in taste
• FISH TARAMIND: sour deep red coloured fruit that gives a sharp and sour
flavour to a dish

5. RED RICE COCONUT VINEGAR LEMON BERRY
BIMBLIM
PALM JAGGERY
GOAN SAUSAGES

6. DRIED FISH
GOAN CHILLY
FISH TARAMIND

7. SPECIAL EQUIPMENT
• CLAY POTS: earthenware pots improves the flavour of the food
• BRASS UTENSILS: thick and heavy bottom metal prevents the sticking
of jaggery and coconut to the bottom
• DANTEM: used for grinding cereals
• COCONUT SPOONS: shell split into halves and attached to long
wooden handle to make spoon
• MOLTULEM: earthenware dishes used for serving prepared dishes
• VARN: grinding stone which has a round stone that is moved around
in circular motions to grind and makes pastes of spices

8. CLAY POTS BRASS UTENSILS DANTEM
COCONUT SPOONS
MOLTULEM VARN

9. SPECIALITY CUISINE FOR FESTIVALS AND OCCASIONS
• SAAR: soup course. Usually sweet and sour in taste
• KHAT KHATEM: assortment of vegetables diced and cooked in a thick and
mild coconut masala
• MOONGA GANTHI: sprouted moong dal with curry leaves, green chillies
and tender coconut.
• VARAN: yellow lentil tempered with mustard and chillies
• COCONUT KADI: coconut milk flavoured with spices and kokum
• VADE KOKOI: deep-fried bread spiced with dried ginger and chilli powder
and jaggery molasses
• SORPOTEL: made from spleen, liver, pork fat and pork meat into cubes and
boiled and cooked in gravy

10. SAAR KHAT KHATEM MOONGA GANTHI
VARAN COCONUT KADI VADE KOKOI

11. • CABIDEL: curried preparation of pork giblets
• LEITAO ASSADO: suckling pig preparation that is entirely roasted
• CHORICOS: spicy sausages
• RECHADO: red-coloured spicy paste made with red chillies, vinegar
and spices. Usually smeared over fish and fish is braised or rosted
• CALDEEN: thick fish curry made by grinding coconut, turmeric, ginger,
garlic, cloves and cumin
• AMBOTIK: fish is cooked with a paste of red chillies, cumin seeds,
peppercorns, ginger, garlic, and tamarind pulp
• CALDO VERDA: goan soup made by adding mashed potatoes and is
garnished by juliennes of spinach
• XACUTTI: base of gravy is made from grated coconut which is roasted
and then ground with other spices to make a rich, dark gravy

12. CABIDELSORPOTEL
CHORICOS
LEITAO ASSADO
CALDEENRECHADO

13. SANNAS
VINDALOO BIBINCA
XACUTTICALDO VERDA
AMBOTIK

14. • SANNAS: batter of rice flour is made with water and freshly extracted
toddy which help in fermentation. Poured into mould and steamed
• VINDALOO: pork dish in which the spices are ground along with toddy
vinegar
• BIBINCA: layered form made from coconut milk, eggs, grated nutmeg,
cardamom powder, and clarified butter
• DODAL: sweet made from soft jaggery and rice
• PUTTE: paste of rice flour, grated coconut and jaggery wrapped in a
jackfruit leaf and steamed
• PATOLEO: made in same manner as putte but is wrapped in turmeric leaf
• SHEVYO: dough of rice steamed and then pressed in a vermicelli press to
make fine vermicelli-like strands. Eaten with grated coconut and jaggery
mixture
• BOLOS: cake made from coarsely-ground wheat flour. Fermented by adding
toddy vinegar and then baked

15. DODAL
PUTTE
PATOLEO
SHEVYO
BOLOS

16. COMPILED BY
CHEF MOHD ABDULLAH
ALUMNI IHM HAJIPUR
BIBLIOGRAPHY
1. BALI PS. “REGIONAL CUISINES OF INDIA.”INTERNATIONAL CUISINE AND
FOOD PRODUCTION MANAGEMENT, OXFORD UNIVERSITY
PRESS,2018,pp. 126-134