What Role do Modern Chefs Play in Goa’s Ever-Changing Landscape?
Goa’s food and beverage industry shimmers with innovation, despite its fertile foodscapes facing threat. What role do chefs play in resolving this dichotomy?
Goa
Oyster Masala Rawa Fry
To make this crisp Goan-style rawa fry, freshly shucked oysters are lightly marinated, coated in semolina, and shallow-fried until golden. Crunchy outside, soft and juicy inside, this snack is best enjoyed with lime and…
Bangda Recheado (Goan Stuffed Mackerel Fry)
A Goan Catholic favourite, Bangda Recheado combines slit, stuffed mackerel with a fiery red chilli–vinegar masala, shallow-fried in coconut oil until crisp.
Shevto Hooman
Shevto Hooman celebrates the delicate flavour of mullet cooked in a blend of coconut, tamarind, and spices.
“Everything is so expensive now. Even tomatoes cost ₹100/kg. It’s not easy, but we manage”
—Janabi and Samir, a couple running a gaddo in Goa
Pickled and Forgotten: Why Meat and Fish Pickles Are Missing From Modern Indian Cookbooks
Everyone pickles, but only some pickle fish and meat, writes Sohel Sarkar.
Goa-Style Barracuda Steaks
In this curry-based recipe from coastal Goa, crisp-fried barracuda steaks are simmered in a vindaloo masala rich in tamarind and spices.
Green Prawns Pulao
Unlike most family-favourite recipes passed down through generations, Chryselle D’Silva Dias recalls the origins of this green prawn pulao,jotted down by her sister Pearl D’Silva while watching a cook-along TV show as a…