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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.
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Goan Catholics are Roman Catholics from the state of Goa, a region on the west coast of India. Most of the Goan Catholics are descended from Kshatriya and Vaishya natives of Goa, as well as Saraswat Brahmins. The rest of the locals of Goa who were converted to Christianity was during the Portuguese rule. The culture is a combination of Indian and Portuguese influences.
Non-vegetarian
Goan Catholic cuisine has distinct Portuguese influence as can be seen in the Roast Maas, a famous pork roast crackling dish served as the Pièce de résistance at wedding dinners, the Pork Sorpotel with slight variations, and Cabidela, a dish where fresh blood is stirred into the pork delicacy which ceases to exist in Goa although- is more prominent in Mangalore in Karnataka, than in Goa. The mainstay of the Ros dinner is Pork Bafad. The curries use a lot of coconut, coconut oil and spices, along with vinegar. Xit Kodi (Xit – par-boiled or red rice; Kodi – fish curry) forms the staple food of the community. Other popular Portuguese influenced delicacies are Chouriço (pork sausage), Vindaloo, Fish Rechad, and Xacuti.
The Chamuça is a Goan derivative of the samosa, which is usually filled with beef or pork, and is a well-known snack. Croquettes, beef cutlets, and beef potato chops are common snacks. Roast beef and beef tongue are popular entrees at Goan celebrations. The traditional, Mol de Peixe (fish pickle) and Balchão (prawn pickle sauce), are originally from Macau.
Vegetarian
Patoleo, a dish of turmeric leaves stuffed with rice, dal, jaggery and coconut, is mainly prepared on the feast of the Assumption of the Blessed Virgin Mary, especially by the Goan Catholics settled in Mumbai. Pez (a type of congee), Koiloris and Podecho (variants of dosa) are popular delicacies. The Sanna (a variant of idli) is another popular delicacy made from soaked rice, water, and salt.
Sweet dishes including Perad (guava cheese) and Kadio bodio (a tiny stick made with maida flour dipped in sugar syrup and dried) are well-known. Cashew laddus, Khaje, Revdyo, Peda, Tizan, Godshem, Puran Poli, and Sakhar Bhat are other well-known sweet dishes. Filoz (a jaggery and banana pancake) and Arroz doce (a Portuguese derivative of kheer (sweetened rice) from India) are also popular.
Feni: cashew feni is made from the fermentation of the fruit of the cashew tree, while coconut feni is made from the sap of toddy palms, which is a popular alcoholic beverage.
Kuswar is a term often used to refer to a set of unique Christmas goods that are apart of the cuisine of the Goan Catholic community. There are as many as 22 different traditional recipes that form this distinct flavour of Christmas celebration in Goa. Neuries are mince puffs stuffed with plums, nuts, fried theel, and sugar. Kidyo or Kulkul is a curly concoction dipped in sugar treacle. Bolinhas are small cakes, which are also known as "coconut cookies". Perad is a type of savoury guava cheese. Nankatais, which resemble "snow balls", are made from a batter of sugar, butter and flour. Baath is a moist rich coconut tart baked in a large round shape with pastry lattice work on top. Marzipan is a confection consisting primarily of sugar and cashew or almond meal. Doce is a sweet made using chickpeas and coconut.
Bebinca, a rich egg-based multi-layered sweet dish, is what Goa is famous for and the subtle flavoured rose cookies are a hot favourite, but it is the Rich Plum Cake, which takes the better part of a week to make, that is the most famous. Candied fruit, plums, currants, and raisins are dexterously cut and soaked in rum. Flour is sieved and gently warmed in the sun. Nuts are peeled and chopped and the whole family comes together to make the cake. Jobs are allotted, one to whip up the eggs, while another creams the butter and sugar, cake tins are lined, and a strong pair of arms requisitioned to do the final mixing and stirring.