A Goan chef's book is an ode to culinary oneness of India

Kimberly Colaco

OUTSIDE INFLUENCES

From doce bhaji to vonn to aam panna and Shankarpali, many Goan delicacies have influences from other states.

Goa| Migration | Author | Cuisine | Photo: Odette Mascarenhas

BIJAPUR CONNECTION

Bijapur's Godhi Huggi is made from wheat and jaggery, which is similar to the Doce Bhaji or Wheat Halwa from Goa.

Goa| Migration | Author | Cuisine | Halwa | Photo: Soniyganga

THE SAMOSA STORY

In many affluent Christian homes, chamussas (samosas) with a crispy outer cover, pan-fried with a beef or vegetable filling, is a popular tea-time snack. There is documentation that the samosa arrived in India after Muslim invasions.

Goa| Migration | Author | Cuisine | Samosa | Photo: Rupalbhatikar

BENGAL FLAVOUR

Goa's Aam Panna (from raw mangoes) is a must-drink during summer. But did you know that a similar drink is made in Bengal? While cooking methods differ, ingredients remain the same.

Goa| Migration | Author | Cuisine | Halwa | Aam panna | Photo: Culinary.trail

VONN AND MANGANEM

Vonn (prepared by Goa's Catholics) uses ingredients like channa dal and rice flour, while in Manganem (prepared by Goa's Hindus), spilt Bengal gram, ghee and sago are used.

Goa| Migration | Author | Cuisine | Halwa | Vonn | Mangane | Photo: Authenticswaad

DISCOVERING DIVERSITY

Doce de Grao is a dish made in kitchens of the once occupied Portuguese regions, in Christian homes. Alva de Grao, prepared by East Indians, uses almonds instead of coconut and rose water.

Goa| Migration | Author | Cuisine | Doce de grao | Photo: Goenkarscozinha

DELICIOUSNESS WITHOUT BOUNDARIES

Shankarpali/ Shankarpale is popular in the West of India. In Gujarat, it’s called Shakkarpara; in Maharashtra, it's Shankarapli; in North Bihar Jharkhand and Eastern Uttar Pradesh, it’s called Shankarpare.

Goa| Migration | Author | Cuisine | Halwa | Shankarpali | Photo: Thedessertedgirl

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