Savour the richness of Goan spices
Goan Style Alsandyanche TonakhRecipe (Black-eyed beans cooked in spicy Masala) is a typical Goan dish that is made from local crops. The gravy is traditionally made from red cowpeas, but the masala used in this dish can be used for any legumes or vegetables. The Tonakh masala spice mix, with its unique blend of whole spices like coriander seeds, cinnamon, red chillies, peppercorns, star anise, cloves, cumin, and cinnamon, creates a delightful explosion of flavours.
Embrace the tangy and spicy delicacy
Ambot-tikh is a hot and tangy curry, made mostly using fish, prawns, or even calamari. The spice of this curry is well-balanced with tamarind and vinegar, creating a tantalizing tanginess. Unlike most Goan curries, this dish doesn't use coconut, making it a unique and delightful option for those seeking a different culinary experience.
A fiery delight
A blend of ingredients called Balchao is crucial to many of Portuguese Goa's meat dishes, incorporating Goa's other passion, Feni - a potent alcoholic brew made from either cashew fruit or palm inflorescence. The high alcohol Feni vinegar and tart tamarind contribute to the layered, complex, and fiery-hot paste that peppers its way into many of Goa's curries. This rich and flavourful paste is an essential addition to your culinary exploration in Goa.
Kaju Biyaam Tondak is a mild, spicy, coconut-based gravy made with the best quality Goan cashew nuts. This vegetarian delicacy, often served at Goan weddings and parties, is a delightful blend of roasted grated coconut, onion, garlic, spices, and tamarind, mixed with cashew nuts offering a burst of flavours that will leave you craving for more.
A burst of flavours
Chicken Cafreal is tender chicken cookedand braised in tangy and spicy thick, green-coloured gravy made of coriander leaves, spices, lime juice, vinegar, chillies, garlic, and ginger. It belongs to a blend ofthe Goan Portuguese cuisine and is very popular amongst the visitors. This dish's unique blend of spices and flavours make it a must-try for every non-vegetarianfood enthusiast.
Traditional delicacies
Crab Xacuti is a traditional and delicious Goan Crab Curry or Goan Crab Masala. This Goan recipe is prepared with seafood and even chicken as main ingredients. The dish is rich with coastal flavours and spicy with the fresh-ground roasted spices, making it a true Goan culinary gem.
Pork Vindaloo is a classic Indo-Portuguese dish that derives its name from the Portuguese words "vin" (wine vinegar) and "alho" (garlic). Extremely spicy, this flavourful and tangy dish is a favourite among both locals and tourists, and its rich taste will leave you wanting more.
Prawn cutlets, also known as Prawn Daangar, are a spicy and tangy Goan delight. Made with prawns, spices, tamarind, coconut, and flour, these cutlets are coated with semolina and shallow-fried to perfection, making them a popular street food choice.
The original name for this Indo-Portuguese dish was Sarrabulho or Sorpotel, and the recipe included pork meat, liver, heart, and other parts and was less spicy. The Goan Christian community modified it to the local palate and added vinegar - and even Feni to enrich the taste.
A delightful Goan accompaniment
Kismur is a traditional Goan dish, also known as a dry fish salad or an accompaniment/side dish. Made with dry prawns or shrimp, mackerel, shark, or kingfish, Kismur is a tantalizing blend of flavours that adds a perfect touch to your Goan culinary experience.