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Christmas feasts around India are a reflection of the many communities that celebrate the holiday season in their own ways. From the East Indians to the Mangalore Christians, a blend of local and international cuisines is what features on a typical feast spread. Dishes like the chorizo pulao and chops feature alongside seasoned classics like the roasted turkey or suckling pig – along with a selection of neureous, kulkuls and guava cheese. These holiday feasts are not only important from a culinary point of view, but also emphasize the spirit of sharing and community. That said, here are seven delicious side dishes to enjoy along with your roasted turkey or pig during the upcoming holiday feast.
Batica
A traditional Goan dessert that is especially prepared during occasions like Christmas and Easter in the Goan Catholic community, the batica or baath cake a rich, dense and moist cake that’s reminiscent of a brownie or a fudgy cake. Made with a mixture of semolina and flour, desiccated coconut and nutmeg are also key ingredients that give it its unique aroma and texture. With a crusty top and soft and moist centre, the batica is typically eaten as a tea cake for a snack or enjoyed as part of the platter or kuswa that features other delicacies like the bebinca and milk cream.
Fish Caldine
The mildly spiced Goan fish curry features fish cooked in a coconut-based gravy that showcases the coastal influence in the community’s culinary repertoire. Typically incorporating fresh fish like pomfret, kingfish or any firm-fleshed fish, the seafood is simmered in coconut milk infused with spices and aromatics. Often eaten with rice or a locally baked Goan bread known as poee, the staple curry is enjoyed during festive occasions alongside a medley of other savoury dishes.
Sorpotel
Rooted in Goa’s culinary heritage, the spicy and tangy pork-based sorpotel prepared with a blend of coconut vinegar and fiery chillies, with a hint of sweetness. A staple in most Goan homes for Christmas, some variations also include pig blood to given the curry a deeper red, almost maroon tinge. A slow-cooked recipe that involves marinating the pork overnight and cooking it with the fat until it absorbs all the flavours and becomes tender, this delicacy is best enjoyed with sannas – steamed rice cakes – or pav.
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Fugiyas
Image Credits: Kravings Food Adventures
The deep-fried sweet fritters from the East Indian community are a staple snack that can be eaten on its own or paired with deliciously spicy curries for a contrast in flavour. Made with a handful of ingredients like flour, sugar, coconut milk and yeast, these crisp-on-the-outside and fluffy-on-the-inside treats resemble bite-sized pucks made from a soft, pliable dough. Often served dusted with powdered sugar or dipped in a sugar syrup after frying, they are best enjoyed warm.
Prawn Balchao
Similar in many ways to the prawn pickle, the spicy and tangy prawn balchao is one of the traditional ways to extend the lifespan of fresh seafood in Goa. Deriving its sweetness from the onions that are caramelised in oil, the prawn balchao is more of a condiment than side dish that is enjoyed for its piquant flavours. The balchao style of preparing the prawns also extend to other types of fish, poultry and pork and meant to be eaten once fully cooled and stored for a couple of days – making it an ideal element of the feast to prepare beforehand. The bold flavours of the balchao pair very well with the different types of breads, as well as to eat with a rice-curry meal.
Pork Assado
Known for its robust blend of spices and slow-cooked pork, what makes the assado different from the sorpotel is the addition of tomatoes in the gravy. Unlike the vinegar-heavy sorpotel, the pork assado is either simmered or baked at a low temperature in the oven – where the meat is browned until caramelised before it is added to the other ingredients of the stew. This allows the flavours to penetrate the meat, resulting in a rich and delightfully layered dish. Eaten with steamed rice, pav or poee, the tender meat chunks in the dish offer great chew and make for delightful leftovers for the day after.
Christmas Milk Punch
Image Credits: Simply Recipes
Simply referred to as milk punch, the creamy and indulgent holiday beverage is commonplace across many cultures. This rich, sweet and boozy drink can be enjoyed both, warm or cold, based on personal preferences. Typically made with a combination of milk, condensed milk, warm spices and liquors like bourbon or brandy, the milk punch is garnished with nutmeg or cinnamon and enjoyed for the sense of cosiness it creates amongst those who drink it. This dessert beverage is also enjoyed long before the actual feast celebrations begin, making it perfect as a precursor to the grand meal.
