goa cusine

1. GOAN CUISINE
MADE BY:-GROUP 1
Anam Siddiqui
Abigail Dungana
Ashutosh Pratap Singh
Amit Shrivastava
Abhilash Sasidharan
Hari.S
Sourav Jena

2. INTRODUCTION
• Vistors to goa tend to think that food and drink in
goa means the famous fish curry, rice, fenne
package.
• Goan cuisine = Portuguese + Muslim + Hindu style
cooking.
• From fried fish to exotic concoctions such as ambot-
tik, seafood is usually a must on the menu.
• The traditional way of cooking in clay pots on
firewood continues in most rural areas of Goa.

3. • Goa has some magnificent culinary delicacies
such as the prawn balchao 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 meters above the sea level and encompasses
an area of almost 3,702 kilometers.
• 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
• Once inhabited by the Portuguese. Goa still reflects the
Portuguese architecture even after fifty years of freedom
from the Portuguese.
• 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 1987,Goa got its status as a status with Panaji as its
present capital.

6. SEASONAL AVAILABLITY
• The heart of Goa lies in its villages.
• The distilled Coconut drink commonly known as
coconut fenni is the most popular drink in Goa.
• 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.
• 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.

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

8. EQUIPMENTS
Equipment Uses :
Clay pots Earthen 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. Specialty 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 goa’s biggest
attraction.
• The carnival was brought 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 chilies & Tender coconut )
• Vade KoKoi
(Deep Fried Bread spiced with dried ginger & chilli powder
and served with jaggery 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. BIBLIOGRAPHY
• www.goatravel.com
• www.goatoursim.com
• www.goarecipie.com
• www.goa.gov.in

15. BORO ASATHANK YOU