goan cuisine with its all speciality

1. GOAN CUISINE
MADE BY-ASHISH JUMADE
JATIN DEVADIGA

2. INTRODUCTION
• Vistors to goa tend to think that food and drink in goa means the famous fish curry, rice, fenne
package.
• Three basic necessities of goans are fish curry and rice.
• Goan cusine = Portuguese + muslim + hindu style cooking.
• From fried fish to exotic concoctions such as ambot-tik, seafood is usually a must on the
menu.
• Goans take pleasure not only in what they eat, but also how they cook it.
• The traditional way of cooking in clay pots on firewood continues in most rural areas of Goa
• . This style of cooking adds an additional smoky flavour to the food, which is highly valued by
Goans.

3. • Goa has some magnificent culinary delicacies such as the prawn balchew and
sorpotel, which have become famous around the world.
• Goan food items made from rice, fish, and coconut abound in nearly every
Goan meal.
• Seafood, such as prawns, lobsters, crabs, pomfrets, clams, ladyfish, mussels,
and oysters, are used to make a variety of curries, fries, soups, and pickles.

4. GEOGRAPHICAL LOCATION
• GOA lies in the West of India, Panaji being its capital.
• Goa is 1,022 metres above the sea level and encompasses an area of
almost 3,702 kilometres.
• The two main rivers Zuari and Mandovi, flow through the Sahyadri
range of the Western Ghats.
• The temperature ranges from 18 C in winters to 35 C in summers.
• Being dose to the Arabian Sea. Goa is also known for its pristine
beaches.
• The monsoons of Goa are also very famous and it its for four months,
from June till September

5. HISTORICAL BACKGROUND
• Goa has always been on the top list of its tourists.
• Once inhabited by the Portuguese. Goa still reflects the Portuguese architecture
even after fitly years of freedom from the Portuguese.
• Officially Goa was governed by two other Portuguese enclaves, namely Daman
and Diu, which were taken over at the same time.
• Goa was successively ruled by the SHILHARAS,THE KADAMBAS AND CHALUKYANS
OF KALYANI later conquered by the MUGHALS(1312).
• The ruler of vijaynagar ruled goa for almost a100 year.
• The Portuguese ruled goa until the nineteenth century.
• Goa also ruled by british during the Napoleonic wars in Europe.
• In 1961,India conquered the Portuguese without any war or bloodshed.
• In 1987,Goa got its status as a status with Panaji as its present capital.
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6. SEASONAL AVAILABLITY
• The heart of Goa lies in its villages.
• Toddy (vinegar) tapping, fishing, and farming have been passions for Goans.
• The distilled Coconut drink commonly known as coconut fenni is the most popular
drink in Goa. Goa's main crops would include areca nut, cashew nut, coconut, rice,
millets, sugarcane, and other forest produce.
• Traditional Goan cooking requires plenty of time and the longer it takes to cook a dish
the better it is.
• Grinding is a must in all the recipes.
• While Hindus like lamb and chicken, Christians prefer pork. However, both prefer fish
and seafood to any other meat.
• The Christians prefer to use toddy, while the Hindus use Kokum and tamarind as the
souring agent.
• People from north Goa grind their coconuts and spices individually while the southern
Goans like to grind them together, and then pass it through a fine muslin cloth.

7. Special ingredients:
English name (local name) Description
Red rice Parboiled Rice
Coconut vinegar (toddy vinegar) Vinegar made from toddy
Lemon berry (tefla) Tarty lemon berry used as
souring agent
Bimblim (bilimbi) Small fruit similar to gherkin
Palm jaggery Jaggery from sap of palm trees
Goan sausages (chouricos) Spicy pork sausage flavoured
with fenni n chilli
Dried fish Various fish even Bombay duck
and prawns are dried.
Fish tamarind (Kokum) Dried wild mangosteen having
sharp n saou flavor.

8. EQUIPMENTS
Equipment Uses :
Clay pots Earthern pots used for cooking gravies and curries.
Brass Utensils Thick bottomed Brass utensils which avoids sticking of jiggery and coconut.
Varn 2 Piece grinding stones used for making paste of spices by rotating stone in circular
motion.
Dantem 2 round stones revolving against each other used for grinding cereals.
Coconut Spoons Coconut shells with wooden handle used for cooking.

9. STAPLE
• Goan cuisine reflects goan culture.
• They prepare food in earthen pots.
• Portuguese left a strong influence on goan cuisine.
• Use of kokum and tamarind is predominant.
• Christian Cuisine of Goa Boasts about pork, beef and game dishes.
• Rice, Curry and Fish is staple here.
• Baked breads and bakeries again are influenced by Portuguese.

10. Speciality Cuisine for Festival and Occasions.
• The legendary hospitality of goa is to eat and make merry.
• Even Shradhs and Monnis have special menus attached to them
• Meal is served on a banana leaves or on jackfruit leaves.
• Jevon is meal served to beggars to please the departed.
• Even though for poor the meal includes pork, rice and many veg.
dishes in unlimited quantity.
• Christmas ,New year and Carnivals are goas biggest attraction.
• The carnival was broght by Portuguese who stayed here.

11. SPECIAL DISHES
• Saar
(It’s a thin soup made from vegetable , usually sweet and sour served
on Shradh and Monni.)
• Khat Khatem
(It’s a typical Hindu dish which is an assortment of vegetable diced and
cooked in a thick and mild coconut masala )

12. • Moonga ganthi
(This is a lentil preparation made by moong dal with curry leaves,
green chillies & Tender coconut )
• Vade KoKoi
(Deep Fried Bread spiced with dried ginger & chilli powder and served
with jiggery molasses.
• Vindaloo
(This is pork dish in which spices are ground along with toddy vinegar.
Coconut fenni is also addedb to lend richness to the gravy )

13. • Ambotik
(This is fish preparation made from shark and catfish and spices )
• Xacutti
(This is a curry made primarily of chicken (galina) variations.)
• Bebinca
(Its like modak for catholics . Its made in layers and needs lots
of patience)

14. BORO ASATHANK YOU