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
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 is a type of local mango that is usually peeled and enjoyed by sucking out its juicy pulp. In Goa, this tangy-sweet mango is used to prepare a traditional dish called Ghotache Sasav. In Konkani, “sasav” refers to mustard Read more
For years, I had heard stories of Terekhol Fort, but the chance to visit it had never come—until this December, when the moment finally arrived. History of Terekhol Fort Situated along the banks of the Terekhol River in the village Read more
