Throughout the centuries there has been miscegenation of the cultural traditions of both peoples as a result of crossed marriages and isolation from the metropolis, which has led some of the traditions, especially the culinary traditions, to adapt to the climate, availability of ingredients and local tastes. This fusion of cuisines created gastronomy of its own identity, with contributions coming from both the colony and the distant territories of Portuguese dominion, as well as some contributions, mainly from products from other parts of the Portuguese world, namely the East African coast where Portugal had a solid presence. Relative proximity meant that there were regular trade routes between Goa and Mozambique, which was the reason for this sharing.
Goan cuisine assimilated things from its Portuguese lineage like soups, some vegetables (okra, spinach, cauliflower, aubergine, green beans), and beef and pork.
Here it was noted the religious traditions, which in Goa did not inhibit (contrary to the Hindu and Muslim religion) the consumption of these animals. These meats
gave life to dishes such as vindaloo (coming from vine of garlic), the balchão, the sarapatel and even the chorizo Goês, similar to Portuguese but more spicy.
The cuisine of Goa is a perfect and admirable mixture between two cuisines, Portuguese and Indian. Thus was born a unique gastronomy appreciated all over
the world by all the people who taste it.
This unique blend of tastes and thus evolution of various dishes are result of five centuries of continuous modification and specialization. One of the
secrets of the unique tastes lies in the variety of spices. Goan cuisine is essentially characterized by the spices, some with a strong flavor (for example the spicy)
and also by the strong (but pleasant) odor.
Main characteristics of the Goan cuisine
Catholic Influence: Various types of curry made from cow meat, pork, lamb, fish, seafood and vegetables like Sarapatel, Chacuti, chicken
giblets, etc.
Confectionery: Bebinca; Sweet grains; Coconut slices; Sweet of dates; Papaya candy; Bout Jagrada; Coconut spiders; Children; Oddés; Mandarés
and various types of cakes.
Hindu Influence: Sacarbat; Chicken chacuti ; Biriani; Puran-poly; Various types of bhaji; Bogins and chapatís.
Confectionery: Alvan; Gellebis; Dudpenddés; Mashed xiró; Sesame candy; Neurês; Laddús; Narcantís; Great variety of xêv, xiuddó, gelebís; etc.
Islamic Influence: Rice pulau and stew lamb with rice.
Goan food is hot, making good use of the bird's -eyes chilling grown locally. The dishes show a strong Portuguese influence, although local flavors are also
apparent. The signature dish is the spicy pork or beef Vingaloo. The Goan sausage-chorizo-is 'hot', literally. Other notable dishes include sorpotel
(Pickeled pig liver and heart) and chicken xacuit. The juice of the cashew fruit is fermented to produce feni, the potent local brew. Goa is one place that knows how to party,
where people come for their bit of fun and sun. The best time to be here is around New Year, when the wildest parties in the country are thrown all over Goa. It's an experience
few can forget.