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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.
The history of Goa dates back to prehistoric times, though the present-day state of Goa was only established as recently as 1987. [1] In spite of being India's smallest state by area , Goa's rich history is both long and diverse.
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 ...
Koṇa (कोण) meaning top of the mountain. Name of aboriginal mother goddess, which is sometimes sanskritised to mean goddess Renuka. Some scholars believe that Koṅkaṇa (कोङ्कण) comes from koṇa (कोण) "corner" and kaṇa (कण) "land". [7] [8] [9] This arises from the legend of Paraśurāma's axe, which created a ...
The origin of the city name "Goa" is unclear. In ancient literature , Goa was known by many names, such as Gomanchala , Gopakapattana , Gopakapattam , Gopakapuri , Govapuri , Govem , and Gomantak . [ 17 ]
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.
Goan Catholics employ the Roman script for their religious and secular writings in Konkani. Goan Catholics speak the Konkani language which is key to the community's identity. [59] Konkani is an Indo-Aryan language belonging to the Indo-European family of languages, which is spoken predominantly on the west coast of India. [60]
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.