Goan Catholic cuisine

Goan Catholic Cuisine is the cuisine of the Goan Catholic community and is largely influenced by the Saraswat, Konkani, Portuguese, South Indian, and British cuisines.

Goan Catholics are Roman Catholics from the state of Goa, a region on the west coast of India. Most of the Goan Catholics are descended from Kshatriya and Vaishya natives of Goa, as well as Saraswat Brahmins. The rest of the locals of Goa who were converted to Christianity was during the Portuguese rule. The culture is a combination of Indian and Portuguese influences.

Goan Catholic cuisine has distinct Portuguese influence as can be seen in the Roast Maas, a famous pork roast crackling dish served as the Pièce de résistance at wedding dinners, the Pork Sorpotel with slight variations, and Cabidela, a dish where fresh blood is stirred into the pork delicacy which ceases to exist in Goa although- is more prominent in Mangalore in Karnataka, than in Goa. The mainstay of the Ros dinner is Pork Bafad. The curries use a lot of coconut, coconut oil and spices, along with vinegar. Xit Kodi (Xit – par-boiled or red rice; Kodi – fish curry) forms the staple food of the community. Other popular Portuguese influenced delicacies are Chouriço (pork sausage), Vindaloo, Fish Rechad, and Xacuti.

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