Pan fried drumsticks
Chicken drumsticks are a very popular cut of chicken because of its solid bone, high flavour and fat content, and the quick and ease with which it can be baked, grilled or fried, and served as an appetiser or a side dish to the main course. The variety of marinades you can use with different […]
By Indrani Chatterjee
Please try this unique recipe and this wonderful masala from The Women of Fatorda. I am sure, no need to prepare another vindaloo masala at home because it is completely home made and prepared by the women of Goa’s self help groups. What you need The Women of Fatorda Vindaloo de Goa masala: 4 tsps […]
Bangda (mackerel) Rawa Fry
Travel the entire length and breadth of the Konkan Coast, and you’ll find one overwhelmingly common way in which fish is fried––with rava (Semolina). Perhaps created as a clever method to avoid the fish from sticking to the pan, coating with rava has come to portray the default method for frying fish or any other […]
Mutton Biryani
If there’s any preparation that’s instinctively identified with the Muslim communities of the Indian subcontinent, no doubt it’s the biryani. Its close association with ancient Muslim centres in the country, Muslim families, and also Muslim traditions and culture makes it an indispensable and integral part of the Muslim world. The staggering regional variations that are […]
Mutton Masala
Apparently Mutton Curry was originally created by wandering peoples in the deserts by mixing all the ingredients that were available together in an earthen pot and slow cooking over a wood fire. Slow cooking makes the meat more tender than normally cooked mutton––such tender meat is known as gosht––and that practice is followed even today. […]
Tisryo (Clams) Masala
Goa’s rich coastline is the obvious reason why Goan cuisine is so rich in seafood preparations. Also, the abundance of coconut in the state naturally creates a vast variety of food that uses both these staples in generous quantities. Tisryo in the konkani language means clams and the clams masala is one of the most […]
King Fish in Banana Leaf
From Thailand to India to Japan, from Central Asia to the Middle East to Europe, you’ll find many fish preparations that involve fish wrapped in some sort of leaf and then fried, baked or steamed. It can be compared to the classic French technique of fish en papillote (fish steamed in parchment pouches), and the […]
Mori (Shark) Ambotik
Ambot means sour and tik means spicy in the Konkani language, spoken in Goa. Mori is a shark. Ambotik made with Mori is a delicious and unique Goan preparation that has come to be widely recognised, along with a handful of others, as the flag bearers of classic Goan cuisine. Immensely popular, commonly available, and easily identified by its red coloured gravy, Ambotik curries have a […]
Chicken xacuti
Shagoti is the word in Konkani language for the iconic Goan traditional preparation commonly known as the Xacuti, which in Portuguese becomes Chacuti. Whatever the pronunciation is, Shagotis are extremely popular both in Goa and across India, and together with dishes like Vindaloo or Recheado or Ambotik, form an indispensable core of Goan cuisine. It’s […]
Potato bhaji
Vegetarian cuisine is not something one normally associate with Goa, given the overwhelming slant both locals and visitors place for meat and seafood dishes. But hidden and unknown, there is a treasure trove of traditional and classic vegetarian fare that one finds in every village in Goa, and the repertoire of the Gavli tribe is […]
