Welcome
to _
goan cusineGroup members
RAHUL RAJAN» Goa !/'gou.a/ 1s India’s em lest
small y area and ihe fourt!
3 by population. a
a in the region known
aed e Konkan, it is bounded by
the state of Maharashtra to the
north, and by Karnataka to the
east and south, while the Arabian
pea forms its western coast. Goa
ndia's richest state with a GDP
per capita two and a half times
that of the country as a whole./4]
It was ranked the best placed
state by the Eleventh Finance
Commission for its infrastructure
and ranked on top for the best
quality of life in India by the
National Commission on
PopulationCapitalofgoa
Konkani it is often pronounced as ‘Ponnji’. The Portuguese
name for it was 'Pongim', from which originated the other
name by which it is known - Panjim. The name Panjim is
used mostly by English speaking people.
» The capital of Goa lies on the banks of the Mandovi
estuary, in the district of North Goa. Panaji means 'the land
that does not flood’.
Panaji, the capital of Goa, is built around a church facing a
prominent square.
Panaji has some beautiful Portuguese Baroque style
buildings. The riverside too offers a fine view.Go Goa, Go Carnival
Simply applauded as the festival of fun,
frolic and music, the Carnival is
celebrated just before Lent in February.
You can see colourful parades trimmed
with mind-blowing music and lavish
ats, and the uproarious festivities of
re presided over by King» While Goa celebrates 365 days o
monsoon festivals are fascinating as tne rituals
around them are a passageway to ancient fertility
rites and worship of the elements that are long
forgotten. The Sao Joah (Saint John) feast is an
interesting occassion in which the village folks jump
into monsoon drenched wells. Goans explain the
custom with a reference to St. John, the Baptist,
leaping in his mother's womb when she met Mary, the
mother of Jesus. You can see a number of makeshift
rafts - sangodd - or boats adorned impressively
floating on streams and rivers in some north Goans
villages.
aGoan tourism
>
Goa is rich in folk culture with a delightful blend
of vigorous Konkani folk songs and remnants of
Portuguese dance and music. Goa is best known
for its spectacular beaches, but there are many
old churches, monuments, temples and
museums, that are a must see.Goa is very proud
of the numerous churches dotted across this
Indian state. Many of the Goa churches are
outstanding and ideal cases of Christian
architecture. Most of the churches colonial
Portuguese cathedrals and are framed with
columns and pilasters.
aGoan beach:
» Anjuna Beach, Goa
» With its fluorescent painted pa :
infamous full moon parties, ANJUNA, 5-KM West
of Mapusa, is Goa at its most "alternative".
Designer leather and lycra may have superseded
cotton Kaftans, but most people's reasons for
coming are the same as they were in the 1970s:
dancing and lying on the beach slurping tropical
fruit. While browsing in the area have a day trip
to the famous flea market.
aBaga Beach
» Baga, 10-km west of Mapusa, is basically an
extension of Calangute; even the locals are
unable to decide where ends and the other
begin. Lying in the lee of a rocky, wooded
headland, the only difference between this far
northern end of the beach and its more
congested centre is that the scenery here is
marginally more varied argu gigtunoc cue. a a
Benaulim Beach ——
» Only a decade ago, this fi: ing
village, scattered around tne coconut groves and
paddy fields between the main Colva-Mobor
Road and the dunes, had barely made it onto the
backpackers map. Now, the shady lane leading
through it is studded with guesthouses and
souvenir stalls while the paddy fields on the
outskirts are gradually disappearing under a rash
of gigantic luxury resorts and time-share
apartment blocks. For the time being, however,
this ferains a peaceful and welcoming place to
unwind.
aLanquage in goa
» Goa boasts about a fusion of languages. Portuguese was widely
spoken until Goa was liberated from the Portugal regime in
1961. In fact, the older generations can still speak Portuguese.
However, the main languages spoken now in Goa are Konkani
and Marathi. Marathi is widely taught in schools too.
» Yet almost everyone in Goa can speak in English and Hindi.
Thanks to its chequered history, Goa is a multi-lingual state.
Having had people of various regions, ethnic races and religions
from India and abroad settling in Goa, their language too has
inflected accordingly. So, the total number of languages used in
Goa are English, Portuguese, Konkani, Hindi. and Marathi.
Konkani, however, is the official language of Goa. Konkani is
written in the Devanagri script. The other main languages
spoken in the state are Marathi, Kannad and Urdu. Gujarati and
Hindi are also spoken by a considerable number of people in the
state.Hotels in goa
» Vivanta by Taj - Panaji, Goa is ideally located
in the heart of the city. The hotel provides for
easy access to the business & industrial belt
of Goa, capital city of Panaji & Old Goa with
its rich history. This new age hotel is 28
kilometers away from Dabolim airport, 4
kilometers from the Kadamba Transport
Corporation Bus Terminus & only 12
kilomete ~- 423The Leela
The Leela Goa is a blend of South India’s
temples and Goa’s Portuguese heritage. Ina
resolutely warm and modern style, all rooms
are spacious and offer luxurious amenities
and world class services.Goa & Goan Spices a
Aamchur/Amchoor powder, sour (Mango powder)
Achar (pickle)
Ajmud (Celery seed)
Ajmoda (Parsley)
Ajwain (Carom seed)
Amla (Indian gooseberry)
Anardana (Pomegranate seed)
Bazil (spice powder)
Badam (Almond)
Choti Elaichi (Green cardamom)
Chakra Phool (Star anise)
Chironji (charoli) or (Buchanania Latifolia), a type of nut used in making deserts.
Camiki (mango extract)
Dalchini (cinnamon)
Dhania (Coriander seed)
Dhania powder (Coriander powder)
Elaichi (Cardamom)
Garam Masala (Spice mixture)Kadipatta Curry Tree or Sweet Neem
leaf Kaju Cashew nut
Kala Namak or Sanchal
Kali Mirch (Black peppercorn)
Kalonji seed Kasoori Methi (Dried fenugreek leaf)
Katira Gum (Gond Katira) or Tragacanth Gum.
Kebab Cheeni Allspice
Kesar Saffron Kesar miri miri Saffron pulp.
Khajur Dates Kokum Garcinia indica
Khus Khus Poppy seedPrepare Xacuti Masala
» Ingredients :
1 kg coriander seeds
% kg poppy seeds
Ys kg turmeric pieces
750 gm fennel
100 gm fenugreek
100 gm mustard seeds
100 gm peppercorns
50 gm cumin seeds
gm cloves .
0 gm cinnamon sticks
gm mace
gm dagdful .
gm masala velchi
gm cardamom
nutmegs
gm bay leaves
em shahileera
101
15
20
10
20
50
10
10
10
750 gm small red chillies (ghaunti)Preparation :
Roast all the spices separately except turmeric and coriander seeds.
Crush the turmeric pieces roughly and roast along with coriander seeds. All these
ingredients have to be roasted without oil on a broken earthen pot (koili).
Mix all the ingredients together well. Take to the mill preferably while still hot,
and get it powdered. Bring the powder home and let it cool.
Put in a thick plastic bag and store it in an airtight container.
How to use: .
For any dish you want to prepare (whether chicken, beef, mushroom, mutton or
channa) grate and roast one coconut and take thick and thin juice of another half a
coconut.
Add two to three tablespoons of above masala to the roasted coconut and grind to
a fine paste. Saute your channa or meat with chopped onions in oil, ginger and
garlic paste.
Let it boil and add your masala along with the coconut juice. Avoid tamarind and
vinegar in the cooking, but lime juice can be added to taste.Fod habits
» The lifestyle of a society living in a particular region is
influenced by nature and the environment and the
same aspects also dominate the food habits. The
mental attitude of a human being is developed on the
basis of the food consumed.
It also makes an impact on the overall behaviour.
Across the ghat region the common person is
accustomed to eating bhaakri of the grain known as
the jwari or jondhala along with a mashed sauce of
green chilli, such a person is normally hot tempered.
Goans consume the peaj-liquid rice or aambil a ragi
item along with aamli, a tender mango pressed with
the salt which makes it even more tempting.» The cultural significance of food has two reasons
ie for consumption and another as an offering to
God. In food habits, Goans are divided into two
separate folds first ‘eating for living’ and the
other ‘living for eating’. A general statement
could be made that the division of the Goan
population according to the two folds has a
percentage of 65 and 35 respectively. Normally
the toiling masses ‘eats for living’ and others are
more interested in the taste and variety of the
dishes.
aStaple Food of Goa
» Staple Food of Goa is seafood, fru F
shrimp, mussels, oysters, crabs, 5
more. Goan restaurants also offer chourisso (pi
pig liver cooked in vinegar with tamarind) & vindalho
(spicy pork). Goans use coconut sauces. Here is also
the best of Indian beers and wines (port, the most
delicious).
If you are eating in a group of locals in a village cafe
or roadside dhaba (food stall), chances are that they
throw in a bunch of fish curry and rice. Staple food of
Goa, eaten two times in a day by the majority of the
people consists of running a red hot chili sauce with
dried fish or shrimp, served with a pile of fluffy white
rice, fried sardines and a few small drops of a
cucumber flavor.Sea foods
» Goa is known for seafood, the "classic" food is fish curry and
rice. To offer the variety and scope, but with the skills of local
chefs, there is a delicious choice. Kingfisher is probably the most
common element in the menu, but there are many others like
pomfret, Doumer, shark, tuna and mackerel. Among the
excellent seafood available crabs, prawns, shrimp1s and lobsters
» 1 Prawn Balchao
2. Ambot Tik
3. Crab Curry
4. Bacalhau
5. Shark Ambo Tikmeats
» Sorpotel is one of the most
made from pork, liver, heat ‘
and diced all cooked in a thick and very spicy sauce with Feni
favored. Sorpotel how balchao, keeps for several days, and
actually tastes better than when warmed up for three fifty-
seven days before the left. Xacuti is a traditional way of
preparing meat, usually chicken, boiling coconut milk and
add grated coconut and a variety of spices. The result is a
mild curry, but with a distinctive and delicious flavor.Breads
» Bakers make regular roundup in each village in
Goa, pushing bicycles laden with fresh bread and
either call or honk a horn in the steering wheel
so that the villagers know they arrived. There are
several types of local bread. Uned as small round
crispy bread, usually served fresh from the
bakery and an ideal alternative to rice eating, say,
a sorpotel. Particularly famous and unique in Goa
Sanna, rolls with rice flour, coconut and coconut
is ground grog, which is ideal to be one of the
spicy Goan cuisine to be eaten steamed.
aSWEETS
» The most famous desserts bebinca of Goa is a
wonderful blend of coconut pancakes together.
Cooking the perfect bebinca is an art form,
because not a have the cooking time must be
to ensure that all layers of cooked immediately, it
will put inches on your waistline if you develop a
taste, but will not be missed. Dodol is another
famous Goan sweet, traditionally eaten at
Christmas, and comes with rice flour, coconut
milk, jaggery and cashew nuts. It is usually
cooled in a shallow pan and cut into slices and
served very sweet. Doce, with chickpeas and
coconut is another favorite.
aDRINKS
» There are two types of Feni 4
local ingredients. Coconut @mpe
made from the sap from the cut stems ina
coconut palm. In Goa this is known as toddy, and
the men who collect toddy taper known. Toddy
tappers at work are a common sight, he leaned
into the tree crowns of palm trees, cut the
terracotta pot filled with creamy juices to collect,
then the shoots to further facilitate the
collection. Behold, a new ink over the top, and
climb the tree next move. Toddy the whole year
can be harvested, palm Feni is in abundance at
any time.
aCONCLUSION
» Goan cuisine is really palatable satisfying
the gluttony of anyone, especially a
gourmet or connoisseur. If you belong to
the above category and you are making a
trip to Goa, then you have made the right
choice. The cuisine in Goa is a perfect
blend of diverse food cultures - the
Konkan, the Portuguese and the
Bahamani Nawabi traditions. When you
travel to Goa, you will find Goan food is
simple but also very hot and spicy.
aReferance
»>www.goan cusine.com
>www.answer.com
> www.wikipedia.org
a