Dab solver - Goan cuisine

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== Introduction of new edibles to Goan cuisine ==

The Portuguese brought [[potato]]es, [[tomato]]es, [[pineapple]]s, [[guava]]s and [[cashew]]s from [[Brazil]] to Goa. Of these tomatoes and potatoes were not accepted by the [[Hindu]]s until the late 20th century. The most important part of Goan spices, the [[Chili pepper|chili]], was introduced to Goan cuisine by the Portuguese which became immensely popular. All these above mentioned ingredients were not used in Goan cuisine before the advent of the Portuguese.^ref

== Hindu cuisine ==

Hindu cuisine is mostly vegetarian, and partly [[Lacto vegetarianism|lacto vegetarian]]. Hindu cuisine mainly uses less heat, [[tamarind]] and Kokum for souring, and [[jaggery]] for sweetening. They use [[asafoetida]], [[fenugreek]], [[Curry Tree|curry leaves]], [[Mustard plant|mustard]] and [[Vigna mungo|urad dal]].^ref It is not very spicy; less [[onion]] and [[garlic]] are used. It also includes more vegetables, [[lentil]]s, [[pumpkin]]s, [[gourd]]s, [[bamboo shoot]]s, [[root]]s, etc. It is less oily and the medium of cooking is coconut oil.^ref

*  called Humann ('हूमण' in [[Konkani language|Konkani]]) and [[rice]] ('शीत' or 'भात'), also known as Kadi or Ambot.
* Fried fish (तळील्ले  नूस्ते)
* Fish Suke or Dhabdhabit (सुकें) – Dry spicy preparation of fish, eaten as a side dish.
* Fish Udid Methi or Uddamethi (उद्दमेथी) – Type of curry consisting of [[fenugreek]] and [[mackerel]]. A vegetarian version of this dish is also prepared using  (or anything sour and tangy such as pieces of raw mango) and fenugreek.
* Kismur (किस्मुर) – A type of side dish normally consisting of dried fish (mostly mackerel or shrimp), onions and coconut. 
* Dangar or fish [[cutlet]]s (डांगर)
* Kalputi – It is a dish prepared normally from the head of a large fish, onions and coconut. 
* [[Bhajji|Bhaji]] or Shak made of different vegetables and fruits (भाजी or शाक)
* [[Khatkhate]] (ख़तखतें) 
* Tondak, made of beans, [[cashew nut]]s, etc. (तोंडाक)
* Different varieties of sweets made of rice and lentils, like Payasu, Patoli, Madgane, [[Kheer]], etc. (गोड्शें)
* Different varieties of pickles and [[Papadum|Papad]]s (लोणचे or पापड)
* Solachi kadi, a spicy coconut and kokum curry (कडी)

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[[File:Goan prawn curry.jpg|thumb|283px|Goan [[prawn]] [[curry]], a popular dish throughout the state]]
{{Cuisine of India}}
'''Goan cuisine''' consists of regional foods popular in [[Goa]], located along [[India]]'s west coast along the [[Arabian Sea]]. [[Seafood]], [[coconut milk]], [[rice]], and local spices are main ingredients of Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of [[Garcinia indica|Kokum]] is another distinct feature. Goan food is considered incomplete without fish. It is similar to [[Malvani cuisine]]/Konkani cuisine.

The cuisine of Goa is influenced by its Hindu origins, four hundred years of [[Portuguese Empire|Portuguese colonialism]], and modern techniques. The Hindu influence is primarily that of the Saraswat Brahmins, who are predominantly vegetarian. The state is frequently visited by tourists for its beaches and historic sites, so its food has an international aspect.<ref>{{cite news| url=http://economictimes.indiatimes.com/articleshow/2921086.cms | work=The Times Of India | title=Goa and its cuisine | date=3 April 2008}}</ref>

==Vegetarian==
The [[Hinduism|Hindu]] food of Goa is the unique [[Konkani]] vegetarian cuisine. Some of its dishes – dali-thoy, varieties of ghashi, ambaat, sukke, saaru-upkari, kolombo, pathrado, patholi, paayasu, ubbatti, to name a few – have found place in the vegetarian cuisines of Gujarat, Maharashtra, Karnataka and Kerala.

==Seafood==
The cuisine is mostly seafood-based; the [[staple food]]s are rice and [[fish (food)|fish]]. [[Indo-Pacific king mackerel|Kingfish]] (''Vison'' or ''Visvan'') is the most common delicacy. Others include [[pomfret]], [[shark]], [[tuna]] and [[mackerel]]. Among the [[shellfish]] are [[crab]]s, [[prawn]]s, [[Penaeus monodon|tiger prawns]], [[lobster]], [[squid]] and [[mussel]]s. The food of Goan [[Christianity|Christian]]s is influenced by the Portuguese.

==Introduction of new edibles to Goan cuisine==
The Portuguese brought [[potato]]es, [[tomato]]es, [[pineapple]]s, [[guava]]s and [[cashew]]s from [[Brazil]] to Goa. Of these tomatoes and potatoes were not accepted by the [[Hindu]]s until the late 20th century. The most important part of Goan spices, the [[Chili pepper|chili]], was introduced to Goan cuisine by the Portuguese which became immensely popular. All these above mentioned ingredients were not used in Goan cuisine before the advent of the Portuguese.<ref name=por>{{cite book|last=Chapman|first=Pat|title=India: Food & Cooking: The Ultimate Book on Indian Cuisine|year=2009|publisher=New Holland Publishers|isbn=1-84537-619-6, 9781845376192|page=256}}</ref>

==Hindu cuisine==
Hindu cuisine is mostly vegetarian, and partly [[Lacto vegetarianism|lacto vegetarian]]. Hindu cuisine mainly uses less heat, [[tamarind]] and Kokum for souring, and [[jaggery]] for sweetening. They use [[asafoetida]], [[fenugreek]], [[Curry Tree|curry leaves]], [[Mustard plant|mustard]] and [[Vigna mungo|urad dal]].<ref name=por /> It is not very spicy; less [[onion]] and [[garlic]] are used. It also includes more vegetables, [[lentil]]s, [[pumpkin]]s, [[gourd]]s, [[bamboo shoot]]s, [[root]]s, etc. It is less oily and the medium of cooking is coconut oil.<ref name=por />

* <<link:0>> called ''Humann'' ('हूमण' in [[Konkani language|Konkani]]) and [[rice]] ('शीत' or 'भात'), also known as ''Kadi'' or ''Ambot''.
* Fried fish (तळील्ले  नूस्ते)
* Fish Suke or ''Dhabdhabit'' (सुकें) – Dry spicy preparation of fish, eaten as a side dish.
* Fish Udid Methi or Uddamethi (उद्दमेथी) – Type of curry consisting of [[fenugreek]] and [[mackerel]]. A vegetarian version of this dish is also prepared using <<link:1>> (or anything sour and tangy such as pieces of raw mango) and fenugreek.
* Kismur (किस्मुर) – A type of side dish normally consisting of dried fish (mostly mackerel or shrimp), onions and coconut. 
* Dangar or fish [[cutlet]]s (डांगर)
* Kalputi – It is a dish prepared normally from the head of a large fish, onions and coconut. 
* [[Bhajji|Bhaji]] or Shak made of different vegetables and fruits (भाजी or शाक)
* [[Khatkhate]] (ख़तखतें)     
* Tondak, made of beans, [[cashew nut]]s, etc. (तोंडाक)
* Different varieties of sweets made of rice and lentils, like Payasu, Patoli, Madgane, [[Kheer]], etc. (गोड्शें)
* Different varieties of pickles and [[Papadum|Papad]]s (लोणचे or पापड)
* Solachi kadi, a spicy coconut and kokum curry (कडी)

==Catholic cuisine==
{{Main|Goan Catholic cuisine}}
[[File:Chamuças.jpg|thumb|left|[[Samosa|Chamuça]]s, Goan samosas]]
[[File:Pompret-fried-fish.jpg|thumb|right|200px|[[Pomfret]] [[fried fish]]]]
[[File:Crab xec xec.JPG|thumb|right|200px|Crab ''xec xec'']]
* Ambot tik – A sour curry dish prepared with either fish or meat.
* [[Rice pudding|Arroz doce]] – A Portuguese derivative of [[kheer]] (sweetened rice).
* [[Balchão]] – A curry based on a traditional sauce from [[Macau|Macao]], made from shrimp, [[Aguardiente|aguardente]], [[Bay Laurel|laurel]], lemon and chili.
* Canja de galinha – A type of [[broth|chicken broth]] served with rice and chicken, and is originally a Goan recipe. 
* [[Samosa|Chamuça]] – A Goan derivative of the [[samosa]].
* [[Croquette]]s – Beef cutlets and beef potato chops that are common snacks.
* [[Feijoada]] – A stew brought by the Portuguese. 
* Roast beef and beef tongue – Popular entrees at Goan celebrations.
* [[Sorpotel]] – A Goan meat, liver, tongue, and blood curry that is made from [[pork]] and is very spicy. Eaten with sannas or [[pão]] bread.
* [[Xacuti]] – Goan curry made with roasted grated coconut with pieces of [[chicken (food)|chicken]] or [[beef]].
* Samarein Chi Kodi – Goan curry made with fresh and dried prawns. 
* [[Patoleo|Patoleo or Patoli]] – A dish of turmeric leaves stuffed with rice, ''[[dal]]'', jaggery, and coconut.
* [[Sanna (dish)|Sanna]] – A dry rice cake, considered to be a Goan variant of [[idli]].
* Solantule kodi – A spicy coconut and kokum curry.
* [[Vindaloo]] – A spicy curry where the name is derived from the [[Portuguese language|Portuguese]] term for a garlic and wine (''vinho e alho'') marinade. This is popular in the West, particularly the [[United Kingdom]], the [[United States]], [[Australia]], and [[New Zealand]]. Unrelated to ''aloo'' (potato).<ref>http://cricket.expressindia.com/old//fulliestory.php?content_id=74035</ref>
* ''Bebik'' ([[Bebinca]]) – A pudding traditionally eaten at [[Christmas]].

[[Cashew nut]] [[laddu]]s, [[Nevryo]], [[Kakinada Khaja|Khaje]], Revdyo, Peda, [[Puran Poli]], [[Sakhar Bhat]], [[Mangane]], and Payasa are other well-known dishes. Also, there are several types of [[Halva|halwa]] like ''Dali kapa'' (halwa made of red gram), Cashew nut Halwa, Mango Halwa, Banana Halwa, [[Dodol]], Pumpkin Halwa, and others.

==References==
{{reflist|2}}

==External links==
{{Commons category|Cuisine of Goa}}
*[http://www.indianfoodforever.com/goan/ Indian Food forever: Goan recipes]
*[http://www.amchegoa.com/goan_recipes.htm Amchegoa: Goan recipes]
*[http://www.goatourist.co.uk/goa-cuisine-recipes.html Goa Tourisst: Goan recipes]
*[http://goan.bongong.com Goan Recipes from BonGong.com]

[[Category:Indian cuisine by state]]
[[Category:Culture of Goa]]

[[ko:인도 요리#고아 요리]]
[[ja:インド料理#ゴア料理]]

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Dab solver - Goan cuisine

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