Goan Food

Uddamethi is a well-known and delicious Goan curry. this unique style of curry  can be made in both vegetarian and seafood versions. In vegetarian cuisine, uddamethi is prepared using raw mango (amlechi uddamethi), and it is also made with other sour fruits like ambade and bimbla. In seafood variations, bangdyachi uddamethi Read more

In Goa, raw mango—locally called amli or tora—is widely used in the kitchen. It is not only added to vegetarian dishes but also used in fish preparations. One popular dish made with raw mango is Uddamethi. This curry, prepared with split black gram (urad dal) and fenugreek seeds, has a Read more

In the coastal regions of Goa and Konkan, a sour fruit known as Ambade (Hog Plums) is found. In Goan cuisine, various dishes are prepared using this tangy fruit. You can often spot Ambade trees in the courtyards or backyards of Goan homes. The fruit begins to appear around the Read more

In the Konkani language, flattened rice is called fov and ros means coconut milk or extract. Hence, this delicacy made by soaking fov in coconut milk is popularly known as Rosatle Fov. In Goa, pohe (flattened rice) hold special importance during Diwali. It’s impossible to imagine a Goan Diwali without Read more

In Goa, pohe (beaten rice) hold a special significance during Diwali. In fact, for Goans, Diwali is synonymous with pohe — it’s a simple yet deeply rooted tradition! Among the many pohe-based delicacies prepared during this festival, “Dudhatle Fov” (doodh pohe) is a popular one made especially on Narak Chaturdashi Read more

Alu Vadi is a dish loved by young and old alike! Children may not enjoy the regular alu curry, but they will never say no to these delicious rolls. Today, I’ll share with you the Goan way of making Alu Vadi. Usually, Alu Vadi is made using gram flour; but Read more

A flavourful Goan monsoon delight Goa’s monsoon season brings with it a variety of unique and seasonal vegetables. One such green is Akur, a tender wild shoot that grows along riversides during the rains. These delicate, slender sprouts are reddish-green in colour and resemble asparagus in appearance. When cooked with Read more

In Goa’s Konkani language, drumstick leaves subji is popularly called Maskachi Bhaji. This nutritious dish made from drumstick leaves is a common part of Goan monsoon meals. During the rainy season, these leaves are available in abundance, and Goans make it a point to include this dish in their diet Read more

“Ansache Sasav” – is a sweet and tangy Pineapple gravy. Sasav is a traditional Goan dish known for its unique blend of flavours. A key ingredient that defines this dish is mustard seeds, called sasava in Konkani – which is where the dish gets its name. While the version made Read more