Chorizo 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 or Vindalho is an Indian curry dish, originally from Goa. It is based on the Portuguese dish carne de vinha d'alhos. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative versions have been prepared with beef, mutton, prawns, chicken, lamb, vegetables and tofu.
Goa is a state of India. Goans are commonly said to be born with music and football in their blood because both are deeply entrenched in Goan culture.
Mangalorean Catholics are an ethno-religious community of Latin Christians from the Diocese of Mangalore and the erstwhile South Canara area, by the southwestern coast of present-day Karnataka, India.
Goan Catholics are an ethno-religious community of Indian Christians adhering to the Latin Rite of the Roman Catholic Church from the Goa state, in the southern part of the Konkan region along the west coast of India. They are Konkani people and speak the Konkani language.
Loutolim or LoutulimLottli pronounced:, Portuguese: Loutulim) is a large village of South Goa district in the state of Goa, India. It is an important settlement in the Salcete sub-district.
Goans is the demonym used to describe the people native to Goa, India, who form an ethno-linguistic group resulting from the assimilation of Indo-Aryan, Dravidian, Indo-Portuguese, and Austro-Asiatic ethnic and/or linguistic ancestries. They speak different dialects of the Konkani language, collectively known as Goan Konkani. "Goanese" is an incorrect term for Goans.
The Daivadnya Brahman, or Konkanastha Rathakara), are a Konkani community, who claim to have descended from Vishwakarma, Hindu architect god and part of larger Vishwakarma community. They are native to the Konkan and are mainly found in the states of Goa and Damaon, Canara, coastal Maharashtra, and Kerala.
The Kupari consist of Kadodi Christians and Samvedi Christians, which are a Roman Catholic Brahmin sub-group in the Christian Bombay East Indian community, of the people of Konkan division. They are concentrated mostly in Bassein (Vasai), India, which is about 60 kilometres (37 mi) north of Mumbai (Bombay) city. Kadodi ancestors were a mixture of Samvedi Brahmins, Goan Konkani Brahmins& Portuguese New Christians; because of intermarriages between them. The population is about 40,000 to 45,000. The two Konkani dialects spoken by the Kuparis are Samvedi Boli Bhasha and Kadodi, which are a mixture of Gujrati, Marathi & Indo-Portuguese. 97% of the population is Roman Catholic and the remaining minority is a mixed population of various Protestant Revolutionary denominations.
Konkani cuisine is the cuisine of the Saraswat Brahmins from the Konkan region on the western coast of India. Konkani cuisine differs within the Saraswat Brahmin subsects and within the Konkan-Canara region. Konkani cuisine originally hails from the Konkan region including Uttara Kannada, Udupi district, Dakshina Kannada, Damaon, and Goa, India. Konkani cuisine is popular served in many restaurants throughout the western coast of India, and especially in the cities of Bombay and Bangalore. Each variation has its unique flavour and makes uses of different vegetables and fruits available in the region. Konkani cuisine is usually pesco-vegetarian, except acharyas and purohits who follow a strictly saatvik vegetarian diet. According the Konkani folklore, fish, meats are regarded as sea vegetables. Historically, they have refrained from eating any terrestrial animals in general.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine. Use of kokum and vinegar is another distinct feature. Goan food is considered incomplete without fish.
The culture of Mangalorean Catholics has been shaped by their Christianisation in Goa, their migrations& their captivity. They adopted elements of the local Mangalorean culture, but retained many of their Konkani customs and values. The ethnic Mangalorean houses of the older generation have spacious porticos, red oxide cemented floors, terra cotta roofs layered with the once famous Mangalore tiles. The houses are usually accompanied by their own private wells or ponds, and are normally attached to orchards of coconut trees, jackfruit trees, ice apple trees, Alphonso mango trees, areca nut trees etc.
The Mangalorean Catholic Cuisine is the cuisine of the Mangalorean Catholic community.
Patoleo are stuffed turmeric leaf wraps, a dish which is mostly prepared on the western coast of India. The main stuffing is made from freshly shredded coconut, rice flour paste, and palm jaggery; and cooked by wrapping and steaming in turmeric leaves.
Goan Catholic Cuisine is the cuisine of the Goan Catholic community and is largely influenced by the Saraswat, Konkani, Portuguese, South Indian, and British cuisines. Due to over 450 years of Portuguese rule, the cuisine of Goan Catholics is dominated by ingredients and techniques of Portuguese cuisine like deep-frying, oven-baking, pork, vinegar, egg-based desserts, alcohol, etc.
Goan Catholic literature is diverse.
A sanna is a spongy, steamed, and savoury unfilled dumpling originally made of red rice, black lentil and coconut in the Konkan region, by the western coast of the Indian subcontinent. They originated in Goa and Damaon, Mangalore, Bombay and Bassein (Vasai), and are especially popular among Goans, both the Goan Hindus and Goan Christians, and also among the Konkani migrants outside Konkan in Karachi, Sindh, Gujarat, Karnataka and Kerala. They are also loved by the people of the Konkan division, such as the Kuparis of the Bombay East Indian community.
Balchão or balichow is an Indian dish consisting of fresh fried prawns in a spicy and vinegary sauce.
The Goa sausage or Choris is a typical reflection of Indo-Portuguese cuisine from Goa, which once were part of the Portuguese State of India. It is based on the Chouriço sausage, introduced from Portugal. The humidity of Goa made it difficult to produce European-styled sausages that would keep, and so the meat was pickled in vinegar, alcohol, and a chilli-spice mix before being placed in pig-gut. The Goan sausage is therefore of Iberian origin and related to the Spanish Chorizo, both of which go through a process called pimenton.
