Goa is known as the land of sun and surf and its food is well known too. But today we are going to introduce you to Goan food, which you might have not eaten before, not the typical Goan food which comes to mind. Something different, something new. Normally when one thinks of Goan food it’s all about sorpatel, vindaloo and sanna’s. Here we explore something unheard of to most people.
A breakfast dish to start your day, simple and delicious. Ros is a Konkani word meaning gravy. The dish consists of 3 elements, a well made omelette with onions and tomato, 2 hot buns with butter and lastly hot chicken curry. It is completed with coriander and onion sprinkled on top of it.
It is an exotic mixed vegetable stew. This dish is prepared with five vegetables, along with grated coconut, jaggery, kokum, tamarind, tirphala, dried chillies, garam masala powder and turmeric powder. This dish is usually prepared for weddings, pujas and during other occasions. It is an amazing treat.
It is a dry dish after cooking them the skin has to be removed. It makes a good starter at parties. An acquired taste they are firm and chewy, have a specific texture along with a slightly unique taste. It is great when cooked right.
This is a unique dish which can be drunk separately as a beverage or made into a refreshing curry. It tastes wonderful with Goan parboiled rice. It is very healthy and is also cooling to the digestive system. It employs the use of kokum and it is the chief ingredient. It is a cold curry.
This is a Konkani styled curry to savour with rice. It gets its name from jeera-cumin and miryakan-pepper. It goes well with lemon pickle and garlic gives this dish a good aroma. It is a simple, yet nourishing curry.
Ambot Tik Curry
It is a goan delicacy and uses fleshy shark fish, ambot means sour in Konkani while tik means spicy. It is said that it taste better the next day as the flavor melds with the gravy when you keep it longer, taste great, delidious and lip smacking. Eat it with G parboiled rice or pav.
This is a simple curry made in the monsoon in Goa, when fresh fish is not available and dry fish is used. It is a red-orange curry, can be made even without fish and as with ambot tik this too tastes better the next day. Sorak is tangy , mildly spicy and delicious.