RIVANSHI RAKHRAI
Goan Fish Curry boasts coastal flavors with a tangy, warm, and spicy profile. The creamy texture comes from the coconut sauce, while tamarind or raw mango adds the tanginess
Sanna, spongy and steamed rice cakes, is akin to idli in India. Paired with various curries like chicken sukka, sorpotel, and pork vindaloo, it offers a sweeter version made with unrefined palm or cane sugar
Sorak, a vegetarian curry, gains popularity during the monsoon season. Made with tomatoes, onions, and a spicy coconut masala, it balances tang, spice, and cream flavors
Having Portuguese origins, Chicken Cafreal features a thick, dry sauce made by marinating and cooking a blend of spices and herbs, creating a flavorful coating around the chicken
Sorpotel, a popular meat-based dish in Goa, involves parboiling the meat and frying the fats. The dish is rich in spices, garlic, and onion, and can be enjoyed at any time of the day
A traditional Goan dish initially served during festive occasions, Vindaloo (Goan Pork Vindaloo) has evolved into a hot and spicy curry with garlic, red chilies, and ginger
Poee, a simple and sweet bread-like dish, is a morning favorite in Goa. Made with Maida, Whole Wheat flour, and wheat bran, it is a common product in Goan bakeries
Chicken Xacuti incorporates Kashmiri red chilies and poppy seeds, giving it a distinct flavor. The gluten-free gravy uses ground dried coconut for thickness
The dish combines red chilies, cumin, and vinegar, offering a hot-sweet-sour flavor that defines traditional Goan cuisine