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Goa
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Goa’s culinary scene holds more than the divine promise of platefuls of the freshest catch from the sea. Sure, get your fill of fish-curry-rice from roadside eateries and local brews in buzzing little tavernas, but also stop by a grocery store to stock up on the state’s best souvenirs—of the edible kind.
Loaded with egg yolks, coconut milk, and sugar, it’s easy to identify this decadent Portuguese-inspired dessert because of its layers. A bebinca can have from seven to 17 (or more) layers—depending on the time and ingredients at hand. Because it’s baked a layer at a time, it can take up to eight hours to make. While the basic ingredients stay the same, there are slight variationsin flavour across Goa. Simonia’s bakery in Porvorim makes great bebinca and a block costs around ₹150.
This potent local brew comes with a pungent aroma and its very own Geographical Indication (GI) tag. Feni is distilled from either coconut or cashew. Though cashew was introduced to theregion by the Portuguese from its colonies in Brazil, feni is distinctly Goan. The 90-proof liquor is best consumed on the rocks or with soda, with a dash of lime and salt. Prices vary by brandand can go as low as ₹65 a litre; Cazulo at ₹450 for 750 ml is a good premium option.
Reminiscent of rosaries, Goan chorizo are plump beads of spicy pork strung together in a chain. Chorizo-pao (hot buns stuffed with the pungent sausage) disappears from local bakerycounters quicker than you can say “Hail Mary.” A hearty Sunday lunch in a typical Goan home often comprises chorizo cooked with hunks of potato and onion, and served with pao or pulao. Itis best to buy them from the local women at Mapusa, Madgaon, or Panjim markets. Prices vary, starting at ₹150 for 200 gm.
The poders or breadmakers of Goa sell their freshly baked bread from giant baskets attached to their bicycles. There’s a lot to choose from—the scissor-like katreancho-pao, the bangle-shaped kankonn, and my favourite, the flat and thick bran poyie. Stock up on about a dozen of these and store them in a freezer back home. Pop a few in the microwave for a short warm-up,and your quiet morning with coffee and fried eggs may as well be in Goa. Prices start from ₹2 per pao.
Derived from the dried peels of seasonal fruits like kokum or mango, solam (pronounced sola) packs a tart punch. The fruit peels are soaked in the fruit’s juice, salted, and dried in the sun.Solkadi, a cooling drink served at the end of Malvani meals combines kokum solam with coconut milk, green chillies, salt, and mustard seeds. In Goa, mango solam adds a distinct flavour tofish curries. Available at neighbourhood grocers for around ₹30 per 100 gm.
The star ingredient of the Goan-style stuffed fried mackerel is recheado masala. Recheio translates to filling in both Portuguese and Konkani, and the fish is slathered with the bright redspice mix before frying. The masala is a finely ground paste of dried chillies, garlic, ginger, turmeric, pepper, cloves, cinnamon, cumin, salt, and sugar with a generous splash of vinegar. Whilelocals swear by their homemade masala, Karma’s is a good brand to look out for. A 200 gm packet costs ₹65.
The aromatic Goan markets are brimming with a variety of spices. From the fiery peri-peri chili to the flavorful cardamom, these spices are intrinsic to Goan cuisine. You can also find curated spice boxes that make for an ideal gift.
Balchão is a fiery pickle made primarily from prawns, marinated in a mix of spices and vinegar. This tangy and spicy concoction, when paired with plain rice, transports you directly to a Goan beach. Sealed in jars, they're convenient to carry and have a good shelf life.
These are traditional Goan sweets that you mustn't miss. While Dodol is made from coconut jaggery, rice flour, and coconut milk, Doce is a delightful blend of Bengal gram, coconut, and sugar. Both these sweets are rich, fudgy, and truly encapsulate the essence of Goan desserts.
While cashews are found worldwide, the ones from Goa have a distinct taste and texture. Roasted, spiced, or plain, Goan cashews are an excellent snack and a reminder of the lush plantations dotting the state.
A staple in many Goan dishes, this vinegar is made from the sap of the coconut tree. Its mild sourness and unique aroma make it distinct from other vinegars. Packing a bottle of this will surely come in handy when you're trying to recreate Goan dishes back home.
These are fluffy, white steamed rice cakes with a hint of sweetness, often paired with spicy Goan curries. While it might be challenging to carry these back due to their short shelf life, you can always pack the sannas mix, allowing you to prepare them fresh wherever you are.
While these food souvenirs are a fantastic way to remember Goa, remember to pack them appropriately. Use vacuum-sealed packs, airtight jars, or zip-lock bags to ensure the flavors remain intact. For items like Feni and Vinegar, ensure they are tightly sealed and wrapped in bubble wrap to avoid any spillage.
Goa offers a unique blend of Indian and Portuguese cultures, reflected vividly in its food. So, the next time you're wandering the lanes of this coastal paradise, make sure to pick up these edible memoirs. They're not just souvenirs but a delightful way to relive the Goan experience, one bite at a time. Whether shared with loved ones or enjoyed in solitude, these food souvenirs from Goa promise a gustatory journey back to the Arabian Sea's shores.
