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Goan cuisine consists of regional foods popular inGoa, an Indian state located alongIndia's west coast on the shore of theArabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine. Use ofkokum andvinegar is another distinct feature. Goan food is considered incomplete withoutfish.

The cuisine of Goa originated from itsKonkani roots, and was influenced by the 451 years ofPortuguese rule and the Sultanate rule that preceded the Portuguese.^[1] ManyCatholic dishes are either similar to or variants of theirPortuguese counterparts in both naming or their use of ingredients.

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The cuisine of Goan people is mostly seafood-based; thestaple foods are rice and fish.Kingfish (Visvonn विस्वण orIsvonn इस्वण) is one of the most commonly eaten varieties of fish. Other fish varieties includepomfret,shark,tuna,sardines, andmackerel. Among theshellfish arecrabs,prawns,tiger prawns,lobster,squid, andmussels. The cuisine of Goan Catholics is heavily influenced byPortuguese cuisine. The use of vinegar, for example, is very prominent, specificallytoddy vinegar, which is made from coconut sap that is retrieved from stems, and is then left to ferment for four to six months.^[2]

ThePortuguese introducedcashew nuts (now cultivated widely and popularly known asGoa cashews),pineapples,guavas,potatoes, andtomatoes fromLatin America to Goa, and consequently the rest of India.^{[citation needed]}Chillies are the most important aspect of Goan cuisine; they were introduced by the Portuguese and became very popular in wider Indian cuisine.^{[citation needed]} One of Goa's beloved dishes is calledsorpotel, which is made frompork. A classic example of Portuguese influence on the food of Goa is that the cuisine includesvinegar, an otherwise uncommon ingredient in traditional Indian cooking. Before the coming of the Portuguese, the Goan diet used to include flatbreads such asrotis andchappatis. The Portuguese brought with them the distinctivebread known aspão. Since then, bread has become an integral part of the diet for Goans.^[3]

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Goan Hindu cuisine in Goa is mainlypescetarian andlacto-vegetarian and is very similar toSaraswat cuisine, from which it originates. Goan Hindu cuisine is mild, with use oftamarind andkokum for souring, andjaggery for sweetening. It uses spices such asasafoetida,fenugreek,curry leaves,mustard, andurad dal.Onion andgarlic are also used. It also includes vegetables, such aslentils,pumpkins,gourds,bamboo shoots, androots. The medium of cooking iscoconut oil.

Popular Goan Hindu dishes include:

• Humann (हुमण) — Fish curry, also known asKadī (कडी) orĀmbat (आंबट) with steamed rice (शीत/भात),
• Fried fish (तळील्लें नूस्तें)
• FishSuke (सुकें नूस्तें) orDhabdhabit — Dry spicy preparation of fish, served as a side dish
• Fishudid methi/uddamethi (उद्दमेथी) — Type of curry consisting offenugreek andmackerel; a vegetarian version of this dish is also prepared usinghog plums (or anything sour and tangy, such as pieces of rawmango)
• Kismur (किस्मुर) — A type of side dish normally consisting of dried fish (mostly mackerel or shrimp), onions, and coconut
• Sungtache Dangar (डांगर) — Goan prawncutlets
• Kalputi — A dish normally prepared from the head of a large fish, with onions and coconut
• Bhājī/Shāk (भाजी/शाक) — A generic term for stews, curries, and stir-fried dishes made from different vegetables and fruits
• Bhaji — Fried fritters withbesan (chickpea) batter. Different kind of bhajis can be made by changing the vegetable used with besan. Popular bhajis include those containing onion or chilies.
• Khatkhate (ख़तखतें)
• Varan — A lentil preparation often made with coconut milk tempered with mustard, curry leaves, and chilies, served as an accompaniment to rice for theNaivedya, prepared during all Hindu festivals, and an integral part of wedding feasts.
• Tondāk (तोंडाक) — A dish with beans andcashews as the primary ingredients
• Different varieties of sweets made from rice and lentils, such aspayasu,patoli,madgane andkheer. (गोड्शें)
• Different varieties ofpickles andpapads (लोणचे आनी पापड)
• Solanchi kadi (सोलांची कडी) — A spicy coconut andkokum curry

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Goan Catholic cuisine in Goa is a fusion of Goan Hindu and Portuguese cooking styles.Vinegar (made from thetoddy of local coconut trees) is used to give the zingy taste to the meat dishes.

Popular Goan Catholic dishes include:

• Ambott tîk — A spicy and sour curry prepared with fish.
• Jeerem-Meerem — A spicer, less sour version of the above.
• Balchanv (Balichão) — A pickled-curry made with prawns.
• Mol (Mole de Peixe) — A pickled-curry made with fish.
• Cafreal — Amasala marinade mostly used for chicken or fish made fromcoriander leaves, green chilies, and other spices.
• Canja de galinha – A type ofchicken broth served with rice and chicken.
• Chamuça — A Goan/Portuguese derivative of thesamosa
• Choris (Chouriço) — A spicy pork sausage
• Croquettes — Fried mincedbeef rolls, a common snack amongGoan Catholics and the Portuguese
• Feijoada — A stew brought by the Portuguese. It is made withmeat (beef or pork),beans, andcabbage.
• Goan Soup
• Roast beef and beef tongue — Popular entrees at Goan celebrations
• Ros omelette — An omelette drowned in spicy chicken orchickpea gravy and served withpão (Luso-Goan bread)
• Samarachi koddi — Goan curry made with fresh and dried prawns
• Sanna – A moist spongy rice cake; a variant ofidli
• Solantule kodi — A picquant coconut milk andkokum curry
• Sorpotel (Sarapatel) — A very spicy pork dish eaten withsannas orpão (Goan bread – spelled the same way as in Portugal)
• Vindalho — A spicy curry traditionally made with pork. The name is derived from thePortuguese term for ‘garlic’ and ‘wine’ (“vinho e alho” or “vinha d'alhos”) marinade. Contrary to popular versions made outside Goa, a traditional vindalho does not contain any meat besides pork. It also does not contain any potatoes nor is its name related to theHindi word ‘āloo’ (potato).^[4]
• Xacuti (Shâgotî) — Type of curry made with roasted grated coconut and pieces ofchicken orlamb.

• 
  Chamuças, Goan samosas
• 
  Friedpomfret
• 
  Crabxec xec
• 
  Traditional Goan fish curry
• 
  Goan fish masala

Bread is an important part of Goan cuisine. Of Portuguese origin, it is different in Goa from the breads offered in the rest of India. It was around 1550, in the village of Salcete, that the Portuguese began to teach the local population how to prepare these breads.^[5] They often include palm wine (‘’toddy‘’) used as a ferment. Local breads include:

• pao (the most common bread, with a brioche-like texture),
• katre pao (a square loaf with pointed corners),
• undo (a soft bread with a real crust),
• kankonn (a round loaf with holes, shaped like a bagel but with a larger diameter; it keeps for a long time),
• andpoie, a type of farmhouse bread with an airy crumb.

Sweets and desserts are known by their Konkani name, ‘Goddxem’. Popular dishes include:

• Arroz doce — A Portuguese sweetened rice custard.
• Bêbîk (Bebinca) — A multi-layered baked pudding traditionally eaten atChristmas.
• Cashewladdus
• nevryo-Sweet fried dumpling with filling made from grated coconut, sugar, poppy seeds, green cardamom, almonds
• khaje
• revdyo
• sakharbhat -Rice with sugar and coconut
• madgane
• payasa
• halwadali kapa (halwa made from red gram), cashewhalwa, mangohalwa, bananahalwa, pumpkinhalwa
• Dodol
• Bebinca
• Patoleo orpatoli – A dish of turmeric leaves stuffed with rice,dal, jaggery, and coconut
• Serradura
• Kuswar
• Perada

• Cucumber cake
• Feni
• Canja de Goa
• Urrak

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