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Goans (Romi Konkani: Goenkar, Portuguese: Goeses) 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, Austro-Asiatic ethnic and/or linguistic ancestries.
Dhume notes several words of Mundari origin in the Konkani language. He describes the deities worshipped by the ancient tribes, their customs, methods of farming, and its overall effect on modern-day Goan culture. [14] The Negroids were in a Neolithic stage of primitive culture and were food-gatherers. Traces of Negroid physical characteristics ...
Konkani language variants of most Goan Catholic names are derived from Hebrew, Greek, and Latin names from the Old and New Testament Biblical canons. Nowadays Hindu names like Sandeep, Rahul and Anita, etc. are also given. Portuguese names like António, João, Maria, Ana are also common among Goan Catholics who follow Portuguese culture ...
c. 80,000 – c. 100,000, B.P.(Before Portuguese) Arrival of modern Homo sapiens in the valleys of Mandovi and Zuari as evidenced from Acheulian handaxes. c. 80,000 – c. 8000 B.P. Stone Age of Goa, cave dwellings, hunter -food gatherer society, humans migrate from the river banks towards the coast in search of sea salt, the first rudimentary petroglyphs (Usgao), birth of shamanism and cult ...
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.
This page was last edited on 7 May 2021, at 05:00 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply ...
Goan cuisine is renowned for its rich variety of fish dishes cooked with elaborate recipes. Coconut and coconut oil is widely used in Goan cooking along with chili peppers, spices and vinegar giving the food a unique flavour. Pork and beef dishes such as Vindalho, [14] [15] Xacuti and Sorpotel are cooked for major occasions among the Catholics.
Gerard da Cunha, Goan origin, founder and principal architect of the architecture firm Architecture Autonomous. An alumnus of the School of Planning and Architecture, Delhi, he is known for utilizing locally available materials and traditional construction techniques in harmony with its ecosystem [ 3 ]