Top 5 Goan Foods

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Vindaloo is a flavorful curry dish that is popular in England and the Indian regions of Goa and Konkan. It is typically made with marinated pork, but it can also be made with chicken, beef, mutton, or paneer. The name of the dish stems from the mispronounced Portuguese dish called carne de vinha d'alhos, meaning meat marinated in wine vinegar and garlic. The Portuguese explorers brought the dish to Goa in the 15th century, when it was adjusted to local conditions - since there was no wine vinegar in India, the Franciscan priests made their own version with palm wine. Many Indian spices were incorporated into the dish, such as tamarind, cinnamon, cardamom, and hot chiles. Vindaloo was later brought to England, where it became another hot curry, losing some of the earthy flavors and the balance of numerous spices due to the excessive use of chiles in modern Anglo-Indian cuisine.Expand

Cafreal is an Indian chicken dish originating from Goa. There is no feast on Goa without cafreal, made with chicken pieces that are marinated in a combination of chili peppers, cardamom, cloves, coriander, ginger, garlic, cumin, cinnamon, turmeric, salt, and black pepper. After a night in the marinade, the chicken pieces are fried in butter or oil until the liquid from the marinade and the chicken juices is reduced and the chicken pieces develop a thick and sticky coating. Once done, chicken cafreal is usually served with pav (bread), salads, lime wedges, and fries on the side. It is believed that the dish was introduced to Goa by the Portuguese.Expand

Ros omelet is a street food dish consisting of an omelet that is drizzled over with a gravy that is based on chicken, chickpeas, or coconut milk. The omelet is typically prepared with beaten eggs, coriander, tomatoes, onions, and hot chillis. The dish is a staple of Goan cuisine and is best consumed fresh from the street carts that are dispersed along the streets of Goa, which typically come alive in the evenings. Traditionally, the dish is garnished with finely chopped onions and a splash of lime juice, while the usual accompaniment is Goan bread known as pao.Expand

Bebinca is a traditional layered cake from Goa, where it's originally been made under Portuguese culinary influence. The cake is made with a combination of flour, ghee, sugar, coconut milk, and egg yolks. The preparation process is a long and laborious one – each layer of the batter is spread on a grill or baked in the oven, and the following layers are then stacked on top of one another. Half of the batter is sometimes enriched with caramel, which changes the color to a slightly darker one, resulting in visibly different alternate layers. The layers often range from 7 to 16, which is the only acceptable number of layers for bebinca purists. Once done, the cake is typically garnished with slivered almonds or nutmeg powder. Bebinca is especially popular during the festive Christmas season, cut into slices and served warm.Expand

Sanna is a savory and spongy Indian rice cake that is traditionally steamed before consumption. It is especially popular in Goa and Mangalore. These soft and fluffy rice cakes are typically served with pork vindaloo or sarapatel stew. Jaggery is sometimes used for the creation of sweet sannas, which are not as common as the savory ones.Expand