Goan
cuisine, a blend of different influences especially Portuguese, is famous for
its seafood. Goan
cooking generally include lots of spices giving the dishes a
distinctive taste and aroma. The staple food in Goa
is fish, both among the Hindus as well as the Catholics. Rice is an important
item of Goan diet and is eaten with delicious fish or meat curry, or in the form
of Pulao. Pork is a must for any festive occasion and the most famous preparation is the
vindaloo. Goans
use a lot of
coconut for cooking and the most commonly used spices include cumin, coriander,
chillies, garlic and turmeric. The Christians prefer to use vinegar, while the
Hindus use kokum and tamarind to get the tang in their respective cuisines. Goa
is not particularly known for its vegetarian dishes. The vegetables are usually
cooked without any spices or masalas. Goans make their own version of vinegar
from toddy. Pastries are almost a part of every common meal as well as any occasion
or feast. Their popular alcoholic drink is Feni, made from distilled
