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Goan food is considered incomplete without fish. The cuisine of Goa originated from its Konkani roots, and was influenced by the 451 years of Portuguese rule and the Sultanate rule that preceded the Portuguese. [1] Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients.
Originally from Tibet, it is a popular snack/ food item in India. Muri Naaru: A sweet Bengali specialty. Pani Tenga: a pickled dish made from mustard. Sunga Pitha: A Sweet Assamese specialty: Alu Pitika: a dish made of mashed potato. Masor tenga: An Assamese fish stew cooked with any of a variety of sour fruits including tomatoes. [5] Bengena ...
Various foods. This is a categorically organized list of foods. Food is any substance consumed to provide nutritional support for the body. [1] It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals.
A Spanish invention with worldwide popularity, a croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes and/or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables and mixed with béchamel or brown sauce, [1] and soaked white bread, egg, onion, spices and herbs ...
Goan Catholic Cuisine is the cuisine of the Goan Catholic community and is largely influenced by Portuguese cuisine. [1] 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.
Shevaiyn phann or phow are other breakfast foods occasionally served. Rotis and bhakris are typical types of bread eaten along with tondak or seasoned batatabhaji (potato stir-fry preparation). Lunch and dinner may feature daat dalitoi and rice ( xit , pronounced sheeth ) in a Dorke' s home, whereas Bhanaps would prefer ambat with their rice ...
A sanna (Konkani: सान्नां) is a spongy, steamed, and savoury unfilled dumpling originally made of red rice, black lentil and coconut in the Konkan region, by the western coast of the Indian subcontinent.
Kaleidoscope of women in Goa, 1510-1961. New Delhi: Concept Pub. Co. ISBN 978-81-7022-591-1. Gomes, Olivinho (1987). Village Goa: A Study of Goan Social Structure and Change. S. Chand. Harding, Paul (2003). Goa. ISBN 9781740591393; Maffei, Angelus Francis Xavier (2001). English-konkani Dictionary. Asian Educational Services.