A Brief Visit Years Ago A few years ago, I had the opportunity to visit Keri for a day to attend a residential camp organized by Samskrita Bharati Goa. Our camp was held in a building owned by the Vijayadurga Read more…
Kuldevi Mahalasa Narayani Mahalasa Narayani – my family deity. From both my maternal and marital side. Before marriage, the main reason for visiting Goa was to seek her blessings. Once that was done, we’d squeeze in a bit of sightseeing. Read more…
Keri Village – A Unique Gem There are three villages named Keri in Goa: one in Pernem Taluka, one in Ponda, and the other in Sattari Taluka, located before reaching Chorla Ghat on the way to Belgaum. All three are Read more…
Magnificent Marble Architecture We reached the temple around 7 PM. The number of cars parked along the road hinted at the crowd inside. The view of the entire temple and its surroundings from the road was captivating. After parking our Read more…
Recheado Masala is a type of Goan Masala (spice mix). The word “recheado” is derived from Portuguese, meaning stuffed. This masala is primarily used for stuffing fish but can also be used with chicken, paneer, and vegetables. Traditionally, it pairs Read more…
Recheado Bangado is a favorite among many due to its unique taste. In Goa, mackerel is prepared in various ways, such as Bangdyache Suke, Bangdyache Aamot teek, and Bangdyache Hooman (fish curry). Mackerel pickle is also quite popular. However, one Read more…
Another traditional Goan dish, Khatkhate, is a vegetable stew that is also popular in Saraswat households in Maharashtra and Karnataka, especially during Ganesh Chaturthi. It is believed to be a favorite dish of Lord Ganesha. Made with a variety of Read more…
Goa is home to a variety of fish, each with its unique taste. Among the numerous types of small fish available, one notable type is Verli (locally pronounced as Velli). This small, silvery fish is used in various traditional Goan Read more…
Hooman, or fish curry, is an integral part of Goan cuisine. When it’s made with mackerel, it’s even more special! Many people who love seafood have a particular fondness for mackerel and its curry. In Goa, the method of preparing Read more…
Ghota refers to a type of local mango, which is typically peeled and eaten by sucking out the pulp. This traditional Goan dish, known as Ghotache Sasav, is made using these sweet and tangy mangoes. In Konkani, “saasava” means mustard Read more…