Goan cuisine

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Goan cuisine consists of regional foods popular in Goa, located along India's west coast along the Arabian Sea. Seafood, coconut milk, rice and paste are main ingredients of Goan delicacies. The area is located in a tropical climate, and spices and flavors are intense. Use of Kokum is another distinct feature. Goan food cannot be considered complete without fish. It is similar to the Malvani cuisine/ Konkani cuisine.

The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequented by tourists visiting its beaches and historic sites, so its food has an international aspect.


The cuisine is mostly seafood based, the staple food is rice and fish. Kingfish is the most common delicacy, others include pomfret, shark, tuna and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid and mussels.

The Hindu food of Goa is unique, and the Christian food is influenced by the Portuguese.

Introduction of new edibles to Goan cuisine

The Portuguese brought potatoes, tomatoes, pineapples, guavas and Cashews from Brazil to Goa. Of these tomatoes and potatoes were not accepted by the Hindus until the late 20th century. The most important part of Goan spices, the Chillies were introduced to Goan cuisine by the Portuguese which became immensely popular. All these above mentioned ingredients were not used in Goan cuisine before the advent of the...
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