By N. Lothungbeni Humtsoe

Goan cuisine is a vibrant fusion born from centuries of cultural confluence. Influenced by Portuguese, Hindu, and Muslim culinary traditions, it reflects a rich heritage shaped by colonization and trade with cultures such as British, Arab, Brazilian, African, French, Malaysian, Chinese, and regional Indian communities like Konkani, Malabari, Saraswat, and South Indian.

Known for its spicy, tangy notes and liberal use of coconut, seafood, and kokum, Goan food offers a warm and comforting experience.

Chef Sombir Choudhary of Raahi and Jamming Goat explains:

“Goan food consists of warm and comforting dishes that showcase novel culinary styles due to its colonial history. It uses ingredients like tomatoes, chilies, potatoes, cashew nuts, pineapple, vinegar, and bread-like pao. These evoke nostalgia, taking us down memory lane to ingredients used by mothers in kitchens across India.”

He further highlights the traditional cooking methods that lend authenticity to the cuisine:

“Spices are traditionally ground using tools like Varn (a grinding stone), Dantem (a hand mill), and brass cookware for desserts. These age-old methods impart distinctive taste and aroma.”

Chef Sombir emphasizes the cuisine’s cultural richness:

“The cuisine is the result of a merger of multiple cultures that came into contact with Goa over centuries. This diversity offers a wide scope of spices and intense flavors sure to delight every palate.”

Try These Goan-Inspired Recipes at Home

Goan Prawn Curry (10 portions)

By Chef Sombir Choudhary, Jamming Goat 3.0

Masala Paste Ingredients:

• Freshly grated coconut – 4 nos.

• Byadgi Mirchi – 125 g

• Sankeshwari Mirchi – 75 g

• Coriander seeds – 150 g

• Whole Jeera – 30 g

• Garlic cloves (peeled) – 20

• Black pepper – 4 nos.

Tempering:

• Refined oil – 45 ml

• Sliced onion – 300 g

• Turmeric – 5 g

• Ginger juliennes – 75 g

• Tomato juliennes (deseeded) – 100 g

• Kokum – 7 nos.

• Fresh coconut milk – 750 ml

For Prawns:

• Deshelled prawns (with tail) – 1 kg

• Turmeric – 4 g

• Sliced onion – 150 g

• Ginger – 30 g

• Tomato – 100 g

Garnish:

• Coriander leaves

• Grated coconut

Method:

1. Blend all masala paste ingredients into a fine paste.

2. In a pan, heat oil and sauté ginger, onion, turmeric, and tomato with salt. Add the blended masala paste.

3. Add water and more salt if needed. Add kokum last (to avoid bitterness) and cook until the raw flavor disappears.

4. Remove kokum if the curry becomes too sour. Finish with coconut milk to balance flavors.

5. Separately, mix prawns with turmeric, onion, ginger, tomato, and a little water. Cook just enough, drain, and add to curry.

6. Avoid boiling the curry again to prevent oil separation.

7. Garnish with coriander leaves and grated coconut. Serve hot with rice or pao.

Cheesy Beetroot Tikki

By Chef Vishal Said, Magique

Tikki Ingredients:

• Oil – 20 g

• Beetroot – 200 g

• Potatoes – 50 g

• Garlic – 10 g

• Ginger – 10 g

• Green chilli – 5 g

• Chilli powder – 5 g

• Jeera powder – 2 g

• Garam masala – 2 g

• Roasted channa dal powder – 30 g

• Cashew powder – 20 g

• Ghee – 30 g

• Salt – 8 g

• Processed cheese – 75 g

For the Dip:

• Hung curd – 50 g

• Processed cheese – 25 g

• Garlic – 5 g

• Black pepper powder – 1 g

• Parsley – 2 g

Method:

1. Heat oil in a pan. Add garlic, ginger, and green chilli. Sauté for 2 minutes.

2. Add boiled, grated beetroot and potatoes. Cook for 3–4 minutes.

3. Stir in spices (chilli powder, jeera powder, garam masala, and salt) and cook until well combined.

4. Remove from heat and mix in roasted channa dal and cashew powders.

5. Divide mixture into 5 portions. Stuff each with cheese and shape into tikkis.

6. Heat ghee in a pan and grill tikkis on both sides until golden.

7. Mix dip ingredients into a creamy consistency and serve with hot tikkis.