Page |1

Introduction

Goa is India's smallest state by area and the fourth smallest by population. Located on the
west coast of India in the region known as the Konkan, it is bounded by the state of
Maharashtra to the north and by Karnataka to the east and south, while the Arabian Sea forms
its western coast. Panaji is the state's capital, while Vasco da Gama is the largest city.
Renowned for its beaches, places of worship and world heritage architecture, Goa is visited
by large numbers of international and domestic tourists each year. It also has rich flora and
fauna, owing to its location on the Western Ghats range, which is classified as a biodiversity
hotspot. Perhaps its tiny size has as much to do with Goa’s rather unique, as
does its colourful history. A paradise squeezed between the seas and lush
forested hills. Goa tourism holds the attraction of golden beaches and
peaceful fishing villages that gives way to colourful markets filled with
smiling people, and then to baroque churches, taverns, and shady winding
streets, dotted with red-tile-roofed white villas, canopied in bright
bougainvillea bushes.

Climate

Goa, being in the tropical zone and near the Arabian Sea, has a hot and humid climate for
most of the year. The month of May is the hottest, seeing day temperatures of over 35 °C (95
°F) coupled with high humidity. The monsoon rains arrive by early June and provide a much
needed respite from the heat. Goa has a short winter season between mid-December and
February. These months are marked by nights of around 20 °C (68 °F) and days of around
29 °C (84 °F) with moderate amounts of humidity

Agriculture

Rice is the main food crop with pulses; ragi and other food crops are also grown. Main cash
crops are coconuts, cashew nuts, areca nuts, sugarcane and fruits like pineapples, mangos and
bananas.
 Page |2

History and Religion

Hinduism is an ancient tradition in Goa. Goan Hindus proudly call themselves Konkane,
meaning, the residents of Konkan Presently Hindus form about 70% of the population of
Goa. Vedic Hindus had settled in the Sapta Konkanas(Western Indian Coast) and formed
settlements in and around present day Goa. The Brahmins traditionally speak of being
brought by Lord Parshuram from Trihotrapur in the east for the performance of Vedic
Sacrifices (Yagnyas). The Kadamaba rulers of Goa in the 11th Century were Jains. The
Kadambas themselves later adopted Hinduism. The Goan Hindu community is composed of
Saraswat Brahmins, Daivadnya Brahmins and other Brahmin communities like karhades and
chitpavans. Konkani 'marathas'-Kshatriya (Chardos), Vanis, Kunbis, Gaudas and other
smaller communities.

Afonso de Albuquerque was the first Portuguese explorer who landed in Goa on 25 January
1510. The arrival of the Portuguese brought Christianity. Hindu temples were destroyed,
churches built in their places. Hindus were denied any rights. These included rights to hold
property, rights of worship and carrying on their rituals including the right to cremate their
dead. In the 16th century most Hindus fled the Portuguese territories to the territories held by
the Hindu rajas of Sonde and the Canara and Malabar Coast where significant communities
of Konkani Goan Hindus still survive until today. Very few Hindus continued to exist in the
Portuguese held Velha conquistas. With the passage of time and the liberalisation of the
Portuguese religious laws, Hindus were finally able to rebuild some of their temples in Old
Goa. Hindus were thus able to rebuild the temples of their Gods in the Nova conquistas albeit
in a very inconspicuous manner. The Liberation of Goa saw the return of religious freedom
for Hindus and Hinduism flourished in Goa. Currently 65.68% of the Goan populace adhere
to Hinduism.

Goan Catholics are an ethno-religious community of Roman Catholics from the state of Goa,
on the western coast of India, and their descendants. They are Konkani people and speak the
Konkani language. Contemporary Goan Catholics are descended mainly from the Goud
Saraswat Brahmin and Kshatriya natives of Goa, who converted by the Portuguese from 1560
onwards.

There is also a small Muslim minority in Goa.

 Page |3

Goan Culture and people

They are a generous lot: they can party until sunrise- eating and drinking, or dancing the
night away. A generous and hospitable people they feel no computation about sitting an extra
place at the table if an unexpected guest happened should happen to arrive before a meal.
Friends can drop in for a visit uninvited, without feeling they are encroaching on the host’s
hospitality, or privacy; and one is always invited to stay the night, this been in common with
the Indian hospitality. Impromptu gatherings need no reason: pot luck lunches, dinners, and
picnics often evolve from mere suggestions. They are of the opinion the ‘more the merrier’.
Pooling their resources they have a party!

Goan Festivals and Ceremonies

Goan Hindus celebrate the Zatra of Shree Mangesh and Shree Shantadurga besides those of
other deities. The festival of Holi is called Shigmo in Goa and celebrated with gaiety.
Chavath or Ganesh Chaturthi as it is called by Goan Hindus is a major festival in Goa. Diwali
is celebrated with the lighting of the deepstambs in the temples and with the burning of
effigies of the evil demon Narkasur who was vanquished on the day before Diwali by Lord
Krishna.

Goan Catholics have retained many Indian customs and traditions. Ros (anointing) ceremony,
and conducted one or two days before the wedding, involves the parents, relatives and friends
blessings on the bride and groom, who are anointed with ros, a mixture of coconut juice and
coconut oil. The women at a typical Goan Catholic wedding generally wear gowns/dresses
while the men (including the bridegroom) are attired in western-style suits. The bride always
wears a western-style virgin-white wedding gown. Ballroom dancing and live western-style
band music are an integral part of a Goan Catholic wedding reception. In addition to
common Christian festivals like Christmas, Good Friday, and Easter, the community
celebrates many other festivals of religious and historical significance. The Feast of Saint
Francis Xavier is one of the major festivals of the Goan Catholics celebrated on the 3
December annually, to honour the saint's death. The Goa Carnival is another major festival in
Goa, highlighted with colour, songs and music.

Goan Hindus and Christians have great respect for each other’s traditions and form a model
of interdependence and a tolerant progressive society
 Page |4

Goan Cuisine

Vasco da Gama’s journey to India in 1498 led to significant changes in the

culinary art of many nations. Goan cuisine is a blend of different influences
the Goan's had to endure during the centuries. The staple food in Goa is fish,
both among the Hindus as well as the Catholics. On other fronts however,
there is a vast difference in the foods of these two communities, the main
reason being that the Christians also eat beef and pork, which are taboo in
most Hindu households. Coconut milk is an essential ingredient in Goan
cooking. Kokum’, a sour, deep red coloured fruit that has a sharp and sour
flavour is an equally important ingredient. The famous red Goan chillies are
also added to most dishes, and so tamarind. Goans have their own peculiar
version of vinegar that is made from toddy. There are also innumerable spicy
and tangy chutneys that are characteristic of the state. Goan cuisine is very
rich in spices and ingredients. Cashews play a major role in Goan food and
you can get a bit of these cashews in most of the Goan food.

Goan cuisine consists of regional foods popular in Goa, located along India's west coast along
the Arabian Sea. Seafood, coconut milk, rice and paste are main ingredients of Goan
delicacies. The area is located in a tropical climate, and spices and flavours are intense. Use
of Kokum is another distinct feature. Goan food cannot be considered complete without fish.
It is similar to the Malvani cuisine/ Konkani cuisine.The cuisine of Goa is influenced by its
Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The
state is frequented by tourists visiting its beaches and historic sites, so its food has an
international aspect. The cuisine is mostly seafood based; the staple food is rice and fish.
Kingfish is the most common delicacy; others include pomfret, shark, tuna and mackerel.
Among the shellfish are crabs, prawns, tiger prawns, lobster, squid and mussels.

Traditional Goan cooking calls for plenty of muscle and time. Grinding is always part of the
recipe and the nicer the dish the longer it takes to make. Although the styles of the various
communities, past and present, have had their effect on each other, the gravies of each style
are at a complete variance. Subtle differences in ingredients or their use make the outcome of
these similar recipes so different. The Christians prefer to use vinegar, while the Hindus use
kokum and tamarind to get the tang in their respective cuisines. The northerners of Goa grind
their coconuts and masalas (spices) individually while the southern Goans like to grind them
 Page |5

together, and then pass it through a fine muslin cloth to retain the goodness. Many times
people vary the pork to mutton and chicken to make the various curries.

Rice, fish, and coconut are the basic components of the typical Goan food platter. Delicacies
made from these three items can be expected in nearly every Goan meal. Besotted with
seafood, the Goans find truly world-class prawns, lobsters, crabs, and jumbo pomfrets along
the coastline and use them to make a variety of soups, salads, pickles, curries, and fries. An
essential ingredient in Goan cooking is coconut milk made by grating the white flesh of a
coconut and soaking it in a cup of warm water. Equally important is the ‘kokum’, a sour,
deep red coloured fruit that gives it a sharp and sour flavour. The famous red Goan chillies
are also a must for most dishes, as is tamarind. Goans make their own version of vinegar
from toddy.

The Hindu food of Goa is unique, and the Christian food is influenced by the Portuguese.

Foreign influence on Goan food

The arrival of the Europeans changed the scenarios of the culinary of India. Indian food was
introduced to a huge compilation of cooking. When the Portuguese started trading with
Indians, they brought with them various spices and an assortment of vegetables in the
country. Moreover, they started influencing the whole Indian culture as well as food habit.
Portuguese influence on Indian food was seen since the decade in 1498, when Vasco da
Gama entered India. The Portuguese journey to India had led to significant changed in the
culinary art of Goa.

The cuisine of Goa much reflects the Portuguese influence on Indian food. The taste involves
of tangy, spicy and delicious delicacies. Portuguese influence introduced the Indians to prawn
balchao and pork vindaloo which has taken over the goan cuisine since that period till the
present time. Portuguese food is all about convergence of flavours and influences. The
cooking style of Portuguese has shaped the repertoire of goan dishes. Goa is the place where
the three major communities in India such as Hindus, Christians and Muslim reside. This
confluence of all religions along with foreign influence has contributed to the local food.

Furthermore, Portuguese influence on Indian food was popularized during the reign of
Alfanso de Albuquerque. The mixed marriage policy or Politica dos Casamentos have
 Page |6

influenced the food habits of the mixed race. The Portuguese also introduced meats such as
beef and pork. Food items such as breads, meats and vinegar were brought to Goa by the
Portuguese. Food and recipes were modified after the coming of the Portuguese to India.
These recipes add flavour to Indian palate and introduce dishes such as Sarabulho, Vindalho,
Cabidela and Feijodda made of pork.

The cuisine of Goa has an interesting mix of influences from all the cultures that it came into
contact with. There are two separate traditions in cuisine influenced by the respective
religions of Hinduism and Christianity; there are some meeting points that present interesting
harmony. One of the most popular dishes, the pork Vindaloo is a result of this beautiful
harmony. The Portuguese cooking has a strong and telling influence on Goan Cuisine and
that should not be forgotten. Goan food is simple but one has to bear in mind that most,
though not all, of it is chilli hot, spicy, and pungent.

Domestic influence on Goan cuisine

The 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.

The Goan Hindu cuisine is less spicy, less or no use of onion and garlic and a lot of variety.
It also includes more use of vegetables, lentils, pumpkins, gourds, bamboo shoots,
roots etc. It is less oily and the medium of cooking is coconut oil. Sanna a Varity of idli and
pole a variety of dosa shows a very distinct south Indian influence on goan cuisine.

During the 1800’s many Goans migrated to Bombay for employment, this caused the
widespread of Goan Catholics and their cuisine in Bombay.
 Page |7

Conclusion

The foreign influence in this part of the country is most prominent and distinct and so is the
domestic influence. Due to the fresh availability of abundant sea-food which is of superior
quality and the introduction of meats by the Portuguese has seen the moulding of a very
distinct cuisine from the rest of India. Goa also being a tourist hotspot, attracting a wide range
of international as well as domestic tourists, is the perfect example of the west meeting the
east in harmony. As far as the cuisine and its commercial viability goes, goan cuisine is much
sorted for all over India and the world too, but as the major part of the cuisine is dependent on
fresh sea food, the practicality in it flourishing in interior parts is meek. However, goan
cuisine has gained popularity in major cities which are located on the coast. And when it
comes to goan cuisine, it’s not always about the food; it’s more about the lifestyle and the
people. On the contrary the goan food and culture does not completely blend in with the
overall Indian culture, as pork and beef being taboo for the majority of the country’s
population. However it is highly commercially viable in a cosmopolitan environment.
 Page |8

Bibliography
Books:

Achaya, K. (2005). India Food: A Historical Companion. New Delhi: Oxford

University Press.

Brown, P. (1998). Anglo-Indian Food and Customs. New Delhi: Penguin Books.

Websites:

Goa. (2010, April 10). Retrieved April 19, 2010, from Wikipedia:
http://en.wikipedia.org/wiki/Goa

Goa Culture. (n.d.). Retrieved April 20, 2010, from goahub:

http://www.goahub.com/goa/culture/goa_cuisine.html

Goa Dialogues. (2010). Retrieved April 21, 2010, from internationalcentregoa:

http://www.internationalcentregoa.com/pdf/Study-in-IndiaProgramme.pdf

Goan Catholic Cuisine. (2010, March 29). Retrieved April 20, 2010, from
wikipedia: http://en.wikipedia.org/wiki/Goan_Catholic_cuisine

Goan Catholics. (2010, April 7). Retrieved April 20, 2010, from Wikipedia:
http://en.wikipedia.org/wiki/Goan_Catholics

Goan Cuisine. (2010, March 20). Retrieved April 20, 2010, from wikipedia:
http://en.wikipedia.org/wiki/Goan_cuisine

Hinduism in Goa. (2010, April 9). Retrieved April 20, 2010, from wikipedia:
http://en.wikipedia.org/wiki/Hinduism_in_Goa

Portuguese Influence on Indian Food. (2009, February 19). Retrieved April 19,
2010, from indianetzone:
http://www.indianetzone.com/39/portuguese_influence_on_indian_food.htm

religions and festivals. (2002). Retrieved April 22, 2010, from goacom:
http://goacom.com/culture.php?file=religion