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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