Goan Cuisine

Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani or Konkani cuisine.

The cuisine of Goa is influenced by its Hindu origins, the four hundred years of Portuguese colonialisation and the Muslim rule that preceded the Portuguese.[1] Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients.

Mapusa Friday Market - By Edward S Lopes

This market reflects the essence of Goa and it is a riot of colour and noise. Goan vendors dressed in their colourful clothes come in from the surrounding villages to sell their locally grown or manufactured wares, including spices of all kinds. Fresh fruits, mostly organically grown, is sold in abundance. The market is well known for its jewellery, pottery, spice, and carpet shops. Many of the stalls in the bazaar are grouped by type of goods, with special areas for straw hats, Goan home-made chouriço and the like. Strings of Goan chouriço, spiced and marinated pork sausages, are sold here. Seedless tamarind, or amot as it is known locally, is also traded in great demand.