Life in Pakistan.

Rashna

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Food from the state of Goa on India's South west coast.... Coconut based, fiery, with influences of portuguese and local flavors and ingredients it has its own space in India's culinary ethos.

Goan cuisine
From Wikipedia, the free encyclopedia


Goan prawn curry, a popular dish throughout the state

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. Chicken, lamb, seafood, coconut milk, rice, and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani or Konkani cuisine.

The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequently visited by tourists for its beaches and historic sites, so its food has an international aspect.[1]

Contents
[hide]


Seafood[edit]
The cuisine is mostly seafood-based; the staple foods are rice and fish. Kingfish (vison orvisvan) is the most common delicacy. Other seafood delicacies include pomfret, shark,tuna, and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid, and mussels. The food of Goan Christians is influenced by the Portuguese.

Introduction of new edibles to Goan cuisine[edit]
The Portuguese brought potatoes, tomatoes, pineapples, guavas, and cashews from Brazil to Goa. Tomatoes and potatoes were not accepted by the Hindus until the late 20th century. The most important aspect of Goan cuisine, which is the chili, was introduced by the Portuguese and became immensely popular as a very important spice. None of these above-mentioned ingredients were used in Goan cuisine before the advent of the Portuguese.[2]

Hindu cuisine[edit]
Hindu cuisine in Goa is mainly pescetarian and lacto-vegetarian, but lately the younger generation have taken up a taste for meat, which was not common before. Hindu cuisine mainly uses less heat, tamarind and kokum for souring, and jaggery for sweetening. It usesasafoetida, fenugreek, curry leaves, mustard, and urad dal.[2] It is not very spicy; less onion and garlic are used. It also includes more vegetables, such as lentils, pumpkins, gourds, bamboo shoots, roots, etc. It is less oily and the medium of cooking is coconut oil.[2]

  • Humann (हूमण in Konkani), fish curry and rice (शीत or भात), also known as kadi or ambot
  • Fried fish (तळील्ले नूस्ते)
  • Fish suke or dhabdhabit (सुकें) – Dry spicy preparation of fish, eaten as a side dish
  • Fish udid methi or uddamethi (उद्दमेथी) – Type of curry consisting of fenugreek and mackerel; a vegetarian version of this dish is also prepared using hog plums (or anything sour and tangy, such as pieces of raw mango)
  • Kismur (किस्मुर) – A type of side dish normally consisting of dried fish (mostly mackerel or shrimp), onions, and coconut
  • Dangar – Goan fish cutlets (डांगर)
  • Kalputi – A dish normally prepared from the head of a large fish, with onions and coconut
  • Bhaji or shak – a fritter made with different vegetables and fruits (भाजी or शाक)
  • Khatkhate (ख़तखतें)
  • Tondak – a dish made with beans, cashews, etc. (तोंडाक)
  • Different varieties of sweets made with rice and lentils, such as payasu, patoli, madgane, kheer, etc. (गोड्शें)
  • Different varieties of pickles and papads (लोणचे or पापड)
  • Solachi kadi – a spicy coconut and kokum curry (कडी)
Catholic cuisine[edit]
Main article: Goan Catholic cuisine

Chamuças, Goan samosas

Fried pomfret

Crab xec xec
  • Ambot tik – A spicy and sour curry prepared with fish
  • Arroz doce – A Portuguese derivative of kheer (sweetened rice)
  • Balchão – A curry made with prawns/shrimp
  • Canja de galinha – A type of chicken broth served with rice and chicken, which is originally a Goan recipe
  • Chamuça – A Goan/Portuguese derivative of the samosa
  • Chouriço – A spicy pork sausage
  • CroquettesBeef cutlets that are common as a snack
  • Feijoada – A stew brought by the Portuguese
  • Roast beef and beef tongue – Popular entrees at Goan celebrations
  • Sorpotel – A very spicy pork dish eaten with sannas or pão (Goan bread)
  • Xacuti – Type of curry made with roasted grated coconut and pieces of chicken or lamb
  • Samarein chi kodi – Goan curry made with fresh and dried prawns
  • Patoleo or patoli – A dish of turmeric leaves stuffed with rice, dal, jaggery, and coconut
  • Sanna – A dry rice cake; a variant of idli
  • Solantule kodi – A spicy coconut and kokum curry
  • Vindaloo – A spicy curry with pork, chicken, or lamb. The name is derived from the Portuguese term for a garlic and wine (vinho e alho) marinade; this dish is popular in the West, particularly the United Kingdom, the United States, Australia, and New Zealand; not related to aloo (potato)[3]
  • Bebik – A pudding traditionally eaten at Christmas
  • Ros omelette – An omelette drowned in spicy chicken or chickpea gravy and served with pão (Goan bread)
Cashew laddus, nevryo, khaje, revdyo, peda, puran poli, sakhar bhat, mangane, and payasa are other well-known dishes. There are several types of halwa, such as dali kapa (halwa made with red gram), cashew halwa, mango halwa, banana halwa, pumpkin halwa, anddodol.

http://www.goanfoodrecipes.com/

Explain Goan food.....................................
 

rockey 71

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Actually SA cuisine in the north is similar with local touches. You can extend this into the Mediterranean and C Asia even. Southern cuisine is of course quite different. The influence of the sea increases as you go nearer the shore. Goanese food for instance - although the Portuguese input is visible.
 

Raja.pakistani

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@musalman is afghani cuisine popular in pakistan ?? because here in dubai, pakistanis are very fond of afghani food.
Afghani food is mostly less spicy and oily in comparison to Punjabi foods and we have very good Afghani restaurants in Pakistan and Engand mostly because Pakistani pashtuns and some balochi have same foods. Afghani and persian mostly have same taste when it come to food. They love meat and most of their dishes are meat dishes and all sort of tikka/kebabs. I also started eating more meat once i started living with afghana nd Pashtuns in UK. Their Afghani pilaou is alo great



I was quiet shock to see that no one is abusing Pakistani musalman here :D
 

anupamsurey

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Food from the state of Goa on India's South west coast.... Coconut based, fiery, with influences of portuguese and local flavors and ingredients it has its own space in India's culinary ethos.

Goan cuisine
From Wikipedia, the free encyclopedia


Goan prawn curry, a popular dish throughout the state

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. Chicken, lamb, seafood, coconut milk, rice, and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani or Konkani cuisine.

The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequently visited by tourists for its beaches and historic sites, so its food has an international aspect.[1]

Contents
[hide]


Seafood[edit]
The cuisine is mostly seafood-based; the staple foods are rice and fish. Kingfish (vison orvisvan) is the most common delicacy. Other seafood delicacies include pomfret, shark,tuna, and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squid, and mussels. The food of Goan Christians is influenced by the Portuguese.

Introduction of new edibles to Goan cuisine[edit]
The Portuguese brought potatoes, tomatoes, pineapples, guavas, and cashews from Brazil to Goa. Tomatoes and potatoes were not accepted by the Hindus until the late 20th century. The most important aspect of Goan cuisine, which is the chili, was introduced by the Portuguese and became immensely popular as a very important spice. None of these above-mentioned ingredients were used in Goan cuisine before the advent of the Portuguese.[2]

Hindu cuisine[edit]
Hindu cuisine in Goa is mainly pescetarian and lacto-vegetarian, but lately the younger generation have taken up a taste for meat, which was not common before. Hindu cuisine mainly uses less heat, tamarind and kokum for souring, and jaggery for sweetening. It usesasafoetida, fenugreek, curry leaves, mustard, and urad dal.[2] It is not very spicy; less onion and garlic are used. It also includes more vegetables, such as lentils, pumpkins, gourds, bamboo shoots, roots, etc. It is less oily and the medium of cooking is coconut oil.[2]

  • Humann (हूमण in Konkani), fish curry and rice (शीत or भात), also known as kadi or ambot
  • Fried fish (तळील्ले नूस्ते)
  • Fish suke or dhabdhabit (सुकें) – Dry spicy preparation of fish, eaten as a side dish
  • Fish udid methi or uddamethi (उद्दमेथी) – Type of curry consisting of fenugreek and mackerel; a vegetarian version of this dish is also prepared using hog plums (or anything sour and tangy, such as pieces of raw mango)
  • Kismur (किस्मुर) – A type of side dish normally consisting of dried fish (mostly mackerel or shrimp), onions, and coconut
  • Dangar – Goan fish cutlets (डांगर)
  • Kalputi – A dish normally prepared from the head of a large fish, with onions and coconut
  • Bhaji or shak – a fritter made with different vegetables and fruits (भाजी or शाक)
  • Khatkhate (ख़तखतें)
  • Tondak – a dish made with beans, cashews, etc. (तोंडाक)
  • Different varieties of sweets made with rice and lentils, such as payasu, patoli, madgane, kheer, etc. (गोड्शें)
  • Different varieties of pickles and papads (लोणचे or पापड)
  • Solachi kadi – a spicy coconut and kokum curry (कडी)
Catholic cuisine[edit]
Main article: Goan Catholic cuisine

Chamuças, Goan samosas

Fried pomfret

Crab xec xec
  • Ambot tik – A spicy and sour curry prepared with fish
  • Arroz doce – A Portuguese derivative of kheer (sweetened rice)
  • Balchão – A curry made with prawns/shrimp
  • Canja de galinha – A type of chicken broth served with rice and chicken, which is originally a Goan recipe
  • Chamuça – A Goan/Portuguese derivative of the samosa
  • Chouriço – A spicy pork sausage
  • CroquettesBeef cutlets that are common as a snack
  • Feijoada – A stew brought by the Portuguese
  • Roast beef and beef tongue – Popular entrees at Goan celebrations
  • Sorpotel – A very spicy pork dish eaten with sannas or pão (Goan bread)
  • Xacuti – Type of curry made with roasted grated coconut and pieces of chicken or lamb
  • Samarein chi kodi – Goan curry made with fresh and dried prawns
  • Patoleo or patoli – A dish of turmeric leaves stuffed with rice, dal, jaggery, and coconut
  • Sanna – A dry rice cake; a variant of idli
  • Solantule kodi – A spicy coconut and kokum curry
  • Vindaloo – A spicy curry with pork, chicken, or lamb. The name is derived from the Portuguese term for a garlic and wine (vinho e alho) marinade; this dish is popular in the West, particularly the United Kingdom, the United States, Australia, and New Zealand; not related to aloo (potato)[3]
  • Bebik – A pudding traditionally eaten at Christmas
  • Ros omelette – An omelette drowned in spicy chicken or chickpea gravy and served with pão (Goan bread)
Cashew laddus, nevryo, khaje, revdyo, peda, puran poli, sakhar bhat, mangane, and payasa are other well-known dishes. There are several types of halwa, such as dali kapa (halwa made with red gram), cashew halwa, mango halwa, banana halwa, pumpkin halwa, anddodol.

http://www.goanfoodrecipes.com/
pomfret and crabs, delicious, :drool::drool::drool:kyun subah subah muh me paani laa rahe ho. anyway today is friday i dont eat non-veg on friday (out of respetc for goddess Lakshami)
 

anupamsurey

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Afgani food is popular in my area too, we have sizable community from Afgan and Iran, and many of them are into restaurants and hotels.
Afgani food has more of dry fruits in it. and they have many dishes made up of lamb.
 

anupamsurey

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Afghani food is mostly less spicy and oily in comparison to Punjabi foods and we have very good Afghani restaurants in Pakistan and Engand mostly because Pakistani pashtuns and some balochi have same foods. Afghani and persian mostly have same taste when it come to food. They love meat and most of their dishes are meat dishes and all sort of tikka/kebabs. I also started eating more meat once i started living with afghana nd Pashtuns in UK. Their Afghani pilaou is alo great



I was quiet shock to see that no one is abusing Pakistani musalman here :D
we are allergic to paki terrorism not discussion on cuisines.
 

Raja.pakistani

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we are allergic to paki terrorism not discussion on cuisines.
Terrorism within Pakistan should be labelled as Indi terrorism then
There is nothing called as Paki terrorism because terrorism dont have any nationality lol
 

anupamsurey

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Terrorism within Pakistan should be labelled as Indi terrorism then
There is nothing called as Paki terrorism because terrorism dont have any nationality lol
thats very philosophical of you.
but in reality, terrorism has a religion, and terrorism has nationality too. i m not a politician to hide the obvious from society for some political returns.
 

Raja.pakistani

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thats very philosophical of you.
but in reality, terrorism has a religion, and terrorism has nationality too. i m not a politician to hide the obvious from society for some political returns.
You are confusing terrorism with terrorist and terrorists are those who kill anyone who oppose their ideologies or interpretation be it Muslim or non Muslims , Pakistani or Indian because they dont believe in geographic boundaries. If we associate terrorism with one specific country then we can associate rape as well for example Indian rape, American rape, Korean rape etc which would not make any sense.
 

bose

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I like Peshawari naan and Kandahaari Lamb which is bit dry...

we have a Afghani restaurant close to where I leave in Kolkata...

Traditionally Kolkata always had Afghan presence we call them Kabuliwalla [people from Kabul],,,
 

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