Goan Catholic cuisine

Goan Catholic Cuisine is the cuisine of the Goan Catholic community and is largely influenced by Portuguese cuisine.^[1] Due to over 450 years of Portuguese rule, the cuisine of Goan Catholics is dominated by ingredients and techniques of Portuguese cuisine like deep-frying, oven-baking, pork, vinegar, egg-based desserts, alcohol, etc.

Non-vegetarian

Goan Catholic cuisine has distinct Portuguese influence as can be seen in the Leitão and Assado de Porco, a famous pork roast crackling dish served as the centrepiece at wedding dinners, the

.

Vegetarian and Sweets

Nativity of Saint John the Baptist) on 24 June and Konsachem fest (harvest festival) which occurs across Goa during the month of August.^[3]

Pez (a type of congee), Koiloris and Podecho (pancakes) are popular delicacies. The Sanna is another popular delicacy made from soaked rice and coconut toddy.

Kadio bodio (tiny sticks made with wheat flour, dipped in sugar syrup or jaggery and dried) are a bestseller at fairs.

cashewnut marzipan formed into the shape of fruits and vegetables. Dôce de grão is a sweet made using chickpeas and coconut. Bebinca

is a rich egg-based multi-layered sweet dish, for which Goa is famous.

See also

• Goan cuisine

Citations

1. ^ ^{a b} Sen 2004, p. 105
2. ^ "Goa Delights". The Hindu. Archived from the original on 2007-10-09. Retrieved 2008-10-26.{{cite news}}: CS1 maint: unfit URL (link)
3. ^ Pereira Kamat, Melinda (16 August 2008), "A tradition wrapped in leaves", The Times of India, Goa, India, archived from the original on March 29, 2012, retrieved 16 August 2017
4. ^ Shradha Sukumaran (2008-09-09). "Bandra fair lays out a sweet spread". Indian Express Newspapers (Mumbai) Ltd. Retrieved 2008-09-27.

References

• Sen, Colleen Taylor (2004). Food Culture in India. Greenwood Publishing Group.
  ISBN 0-313-32487-5
  . Retrieved 2008-08-29.

External links

• Goan Recipes