At least once a year if not more, I find myself yearning to be in Goa. Not only to watch the waves crash on the shore and enjoy a taste of island living close to home but also to satiate my craving for a truly good fish thali. Truly Goan food is an emotion unto itself but there are a few hallmarks of the cuisine that make it a unique experience.
Legend has it that when the Portuguese arrived in Goa, they had no idea what to eat since the local cuisine consisted mainly of coconuts, fish, and spices. So they decided to spice things up by adding some of their own flavours, such as vinegar, wine, and garlic.
But the Goans were not impressed with this foreign invasion of their taste buds, and so they decided to retaliate by creating their own fusion cuisine. They combined the local ingredients with the Portuguese flavours, creating dishes that were both spicy and tangy, sweet and sour, and everything in between. And so, Goan cuisine was born, a delicious fusion of Indian and Portuguese influences that will make your taste buds sing with joy.
Coconut
Coconut is an essential ingredient in Goan cuisine and is used in a variety of forms, such as grated, roasted, or coconut milk. The use of coconut in Goan cuisine can be traced back to the region's Konkani roots. Coconut is a staple ingredient in Konkani cuisine, and Goan cuisine has inherited this tradition. Coconut milk is used in many Goan curries, such as chicken xacuti and fish curry. Grated coconut is used as a garnish or filling in popular sweets such as bebinca and dodol. Roasted coconut is used as a condiment in the popular pork vindaloo.
Kokum
Kokum is a souring agent that is used in many Goan dishes. The use of kokum in Goan cuisine can be traced back to the region's indigenous population. Kokum is a fruit that is native to the Western Ghats, and its sour flavour is used to balance the sweetness of coconut milk. Kokum is used in many Goan fish curries and is an essential ingredient in sol kadhi, a refreshing drink made with coconut milk, kokum, and spices. The drink is perfect for hot summer days and is a popular thirst quencher in Goa.
Chillies
It may seem like a given these days with chillies being a part of every Indian cuisine, but we have Goa to thank for that. The use of chillies in Goan cuisine can be traced back to the region's Portuguese influence. The Portuguese brought chillies to India in the 16th century, and the spice quickly became a staple in Indian cuisine. Chillies are used in many Goan dishes, such as pork vindaloo and sorpotel. The fiery heat of the chillies is balanced by the sweetness of coconut milk and the sourness of kokum, creating a complex flavour profile that is unique to Goan cuisine.
Seafood
Goa is known for its seafood, and it is an essential ingredient in Goan cuisine. The use of seafood in Goan cuisine can be traced back to the region's coastal geography. The Arabian Sea surrounds Goa, and the region's fishing communities have been harvesting seafood from its waters for centuries. Fish curry is one of the most popular dishes in Goan cuisine and is made with a variety of fish such as pomfret, mackerel, and kingfish. Prawns and crabs are also popular seafood ingredients in Goan cuisine.
Vinegar
Vinegar is an essential ingredient in Goan cuisine and is used as a souring agent in many dishes. The use of vinegar in Goan cuisine can be traced back to the region's Portuguese influence. The Portuguese introduced vinegar to India in the 16th century, and it quickly became a staple in Goan cuisine. Vinegar is an essential ingredient in pork vindaloo, one of the most famous dishes in Goan cuisine. The dish is made with pork marinated in vinegar and spices, creating a tangy and spicy flavour that is unique to Goan cuisine.