goancuisine-150328033618-conversion-gate01.pdf

Goan cuisine

1. GOAN CUISINE
MADE BY-ASHISH JUMADE
JATIN DEVADIGA

2. INTRODUCTION
•Vistorsto goatend to think that food and drink in goameans the famous fish curry, rice, fenne
package.
•Three basic necessities of goansare fish curry and rice.
•Goancusine= Portuguese + muslim+ hindustyle cooking.
•From fried fish to exotic concoctions such as ambot-tik, seafood is usually a must on the
menu.
•Goanstake 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 flavourto the food, which is highly valued by
Goans.

3. •Goa has some magnificent culinary delicacies such as the prawn balchewand
sorpotel, which have become famous around the world.
•Goanfood items made from rice, fish, and coconut abound in nearly every
Goanmeal.
•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, Panajibeing its capital.
•Goa is 1,022 metresabove the sea level and encompasses an area of
almost 3,702 kilometres.
•The two main rivers Zuariand 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 vijaynagarruled goafor almost a100 year.
•The Portuguese ruled goauntil the nineteenth century.
•Goa also ruled by britishduring 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 Panajias 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 fenniis 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 Goancooking 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
Goanslike 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) Tartylemon berry used as
souring agent
Bimblim(bilimbi) Small fruit similarto gherkin
Palm jaggery Jaggeryfrom sap of palm trees
Goansausages (chouricos) Spicypork sausage flavoured
with fennin chilli
Dried fish Variousfish even Bombay duck
and prawns are dried.
Fish tamarind(Kokum) Driedwild mangosteenhaving
sharp n saouflavor.

8. EQUIPMENTS
Equipment Uses:
Clay pots Earthernpots usedfor cooking gravies and curries.
Brass UtensilsThick bottomedBrass utensils which avoids sticking of jiggery and coconut.
Varn 2Piece grinding stones used for making paste of spices by rotating stone in circular
motion.
Dantem 2round stones revolving against each other used for grinding cereals.
CoconutSpoons Coconutshells with wooden handle used for cooking.

9. STAPLE
•Goancuisine reflects goanculture.
•They prepare food in earthen pots.
•Portuguese left a strong influence on goancuisine.
•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. SpecialityCuisine for Festival and Occasions.
•The legendary hospitality of goais to eat and make merry.
•Even Shradhsand Monnishave 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 goasbiggest attraction.
•The carnival was broghtby Portuguese who stayed here.

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

12. •Moongaganthi
(This is a lentil preparation made by moongdal with curry leaves,
green chillies& Tender coconut )
•Vade KoKoi
(Deep Fried Bread spiced with dried ginger & chillipowder and served
with jiggery molasses.
•Vindaloo
(This is pork dish in which spices are ground along with toddy vinegar.
Coconut fenniis also addedbto 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 modakfor catholics. Its made in layers and needs lots
of patience)

14. BORO ASA
THANK YOU