Goan cuisine is a delicious blend of Indian and Portuguese influences, reflecting the state's rich history as a former Portuguese colony. Here are some of its characteristics:
- Seafood Centric: Due to its coastal location, Goa is a seafood lover's paradise. Fresh fish, prawns, crabs, lobsters, and shellfish are all commonly used in Goan curries, stir-fries, and xacuti (sautéed dishes). Kingfish is perhaps the most popular fish, but there are many others to choose from .
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- Coconut Delights: Coconut is another staple ingredient in Goan cuisine. It's used in its various forms - milk, cream, and oil - to add a creamy texture and richness to curries, vegetables, and even desserts.
- Spicy and Tangy: Goan food is known for its unique balance of sweet, salty, sour, and spicy flavors. While some dishes can be quite fiery, others are more subtle, relying on the tang of kokum, a sour fruit similar to mangosteen, and tamarind to add a citrusy punch.
- Diversity of Influences: Goan cuisine reflects the influences of Hinduism and Christianity, the two major religions in the state. Goan Hindu food is vegetarian and milder, while Goan Catholic food incorporates meats like pork and sausages, and is influenced by Portuguese use of vinegar.
- Local Spices: Goan curries are bursting with flavor thanks to the liberal use of spices like cumin, coriander, turmeric, red chilies, cloves, and cardamom. Asafoetida, fenugreek, curry leaves, and mustard seeds are also commonly used.
- Rice is Life: Just like in most other parts of India, rice is the staple starch in Goa. It's served alongside curries, stir-fries, and stews.
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