Goan cuisine

A samosa () () is a fried Indian pastry with a savoury filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can include cheese such as paneer, meat or even fish. Its name originates from the Middle Persian word sambosag () (meaning 'triangular pastry'). It is made in different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions containing traditional Indian flavours or even chocolate are also made. Samosas are popular snacks in South As

'''''' ( , ; ) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.

Vindaloo is a curry dish known globally in its British form as a staple of curry houses and Indian restaurants, specifically a fiery, spicy dish that can be made with a choice of meats. Vindaloo's name derives from the famous Portuguese Goan dish ''carne de vinha d'alhos (meat with garlic vinegar) or vindalho'', made with pork.

Modak (), modakam (), kolukattai or modaka (), also referred to as jilledukayalu in Telugu () is an Indian sweet dish popular in many Indian states and cultures. According to Hindu and Buddhist beliefs, it is one of the favourite dishes of Ganesha and the Buddha and is therefore used in prayers. The sweet filling inside a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khowa or maida flour.

thumb|right|Goan bebinca in Lisbon, [[Portugal]] Bebinca or bebinka, (Konkani; bibik) is a layer cake of Indo-Portuguese cuisine in former Estado da Índia Portuguesa, Goa. It’s also referred as Queen of Goan Desserts .In traditional baking, a bebinca has between 7 and 16 layers, but bakeries can modify the cake recipe as per convenience and taste. It is especially popular during the Christmas season, but is available all year round due to tourism in Goa. It is also easily available to carry and preserve for a long time or eaten fresh.

Dodol, also known as kalamae (), or mont kalar mei () is a traditional sweet confection of Southeast Asia, particularly associated with Indonesia, Malaysia, Brunei, Singapore, Thailand and Myanmar. It is made by slowly simmering coconut milk and palm sugar with rice flour or glutinous rice until it thickens into a sticky, chewy consistency.

distilled beverage

Balchão, or balichow, is a Goan dish consisting of fried fresh prawns in a spicy and vinegary sauce.

Goiabada (; from Portuguese goiaba, guava) is a conserve made of red guavas and sugar, commonly found throughout the Portuguese-speaking countries of the world. It dates back to the colonial times of Brazil, where guavas were used as a substitute for the quinces used to make quince cheese. It required an abundance of sugar and slave labor for its production as it was made in large batches within cauldrons cooking over a slow fire. In rural areas of Brazil, it is still commonly made at home for family use or sale.

cuisine from Goa, India, influenced by Portuguese colonial rule

Xacuti ( Shāgōtī) is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced onions, toasted grated coconut, and large dried red chillies. It is usually prepared with crabs, chicken, lamb, or beef. It is also known as chacuti in Portuguese.

spongy steamed savoury rice cake

Indonesian, Indo-Portuguese and Thai curry dish

Sarapatel (, ), or sorpotel is a dish of Portuguese origin now commonly cooked in the Konkan—primarily Goa, Mangalore, and Bombay—the erstwhile Estado da Índia Portuguesa colony. What came to India was the version popular from Alentejo region of Portugal, to which the native Goan Christians and East Indians added their own flavors. It is also prepared in northeastern Brazil. The word "Sarapatel literally means "confusion", referring to the mish-mash of ingredients which include pork meat and offal (which includes heart, liver, tongue, and even pork blood sometimes). However, blood is rarely us

Solkadhi is a type of probiotic drink, an appetizer originating from the Indian subcontinent, usually consumed with rice or sometimes after a meal. Popular in the Konkan regions, especially Goa, Mangalore, Northern parts of Karnataka (especially Belagavi) and parts of coastal Maharashtra, it is made from coconut milk and dried kokum skins (agal/amsul), whose anthocyanin pigments provide a deep purple-pink colour.

Kuswar or Kuswad is a set of festive sweets and snacks made and exchanged by Christians of the Konkan region in the Indian subcontinent for the Christmas season or Christmastide. These goodies are major parts of the cuisines of the Goan Catholic community of Goa in the Konkan region, and the Mangalorean Catholic community of Karnataka. There are as many as 22 different ethnic recipes that form this distinct flavour of Christmas celebration in Goa and Mangalore. Kuswad is also made and exchanged by Karwari Catholics of Carnataca and the Kudali Catholics of Sindhudurg, in the Konkan division of

Goan Sausage - Indo-Portuguese cuisine

Street food from Goa, India

Indian dessert