From the gorgeous and delicious state of India – GOA

Posted on: July 25, 2012

Goa is the smallest but the richest state(from Wikipedia) in India. Known for the beautiful beaches, places of worship and world heritage architecture – no wonder this state is visited by large number of international and domestic tourists each year.

Apart from the picturesque landscape and rich culture, the Goan cuisine   is another reason people visit this place often. Very distinct from other Indian cuisine, Goan cuisine is influenced by Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. Being located on the West-cost of India along Arabian Sea – sea food, coconut milk, rice and local spices are main ingredients of Goan food. Let’s explore some of the unique dishes from Goa.

Pomfret Fry:

Pomfret fry- palatesOfIndia

Pomfret fry- palatesOfIndia

If you eat fish and had been to Goa, what’s the first thing comes to your mind when you remember this place? The cool breeze from the Ocean and the delicious smell of the fried Pomfret  from the sea-side small restaurants. (and of course Fenni  )

Whole pomfret marinated with ground spices and tamarind and fried (alternatively grilled on open fire for a healthier choice). Can be eaten with rice, bread or just as an appetizer.


Sannas - palatesOfIndia

Sannas – palatesOfIndia

When you see it, it looks a lot like idlis  but tastes completely different.  These are  a spongy steamed rice (and coconuts) cakes a and usually made on religious occasions. One interesting fact I learned that the rice and coconut paste is fermented with toddy (palm alcohol).

Prawn Caldine:

Prawn Caldine - palatesOfIndia

Prawn Caldine – palatesOfIndia

Caldine is a Portugese  dish made with fish or Prawn. Prawn cooked in a coconut & tarmarind  based gravy  with local spices.  Most Goans will tell you that their favorite food is fish/prawn caldine with rice.

Crab Xec xec:

Crab Xec Xec - palatesOfIndia

Crab Xec Xec – palatesOfIndia

Xec xec (pronounced as shek shek) is thick medium spiced gravy from roughly ground coconut. While you can make xec xec with any sea food or chicken – Crab xec  xec is the most popular version. The locals claim that this is a favorite for master batsman Sachin Tendulkar; can’t confirm but do not see any reason not to believe .

The rich thick gravy is served with bread or over rice.








You just cannot visit Goa without trying this delicious dessert Bebinica. It is basically a layered (7 or 14 layers – go up to 100) cake where each layer is added after the previous layer is cooked – you guessed it right, a very cumbersome process but with a satisfactory end result.

Fatima da Silva Gracia, author of the book ‘Cozinha de Goa’ mentions this legend behind the dish that a nun called Bibiona of the Convento da Santa Monica in Old Goa  made it with seven layers to symbolize the seven hills of Lisbon and Old Goa and offered it to the priest. But, he found it too small and thus the layers were increased.
Please follow this link for recipes


1 Response to "From the gorgeous and delicious state of India – GOA"

I really like your writing style, good info , thankyou for putting up : D.

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