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Gather Food Studio

Sat, May 25: Taste of India: Goa

Sat, May 25: Taste of India: Goa

Regular price $85.00 USD
Regular price Sale price $85.00 USD
Sale Sold out

Saturday, May 25th, 5:00PM-8:30PM

Goa – Before and After Portuguese Contact with Dave - $85 per person

Goan Cuisine has two distinct profiles: Pre and Post European (Portuguese) contact. Because of its coastal location, there is a prevalence of coconut milk and paste built into this cuisine tied together with many fish and seafood dishes. Teppal (Szechuan Peppercorns) are mixed with coconut and chiles to create a unique flavor base which is central to Goan cuisine and used in many of its dishes. Right around the turn of the 16th century, the Portuguese make first European contact with India and begin to use Goa as a major trading port and Portuguese colony, which results in a unique blend of Indian and Portuguese culinary elements. Pork and Beef are seen in greater frequency in Goan cuisine and also uses vinegar (Vinho de Alho – Vinegar, Wine, Garlic mixture used for preservation) which is the by-product of sausage transport and the base of the ever-popular Vindaloo.

  • Samarachi Kodi – Large shrimp in a tangy and spicy masala with coconut milk and tamarind.
  • Khatkhate – Mixed Lentil and Vegetable Stew with Coconut Paste and Kashmiri Chillies
  • Pork Vindaloo – Pork, Onion, Chiles, Aromatics, Spices and Vinegar
  • Chicken Xacuti – Hot and Spicy Dish of Chicken with Coconut, Potato, Onion, Poppy Seeds, and Kashmiri Chillies.
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