A traditional Goan thali

Though it may be small in size, the south Indian state of Goa has attracted travelers for decades due to its lively bohemian culture, picture perfect setting and distinctive, delicious cuisine. One of the key elements of Goan food is that it incorporates the influence of its European heritage, mixed with its Indian ingredients and cooking techniques. The Portuguese ruled Goa for many years after India became independent from the British Raj; as a result, Portuguese culture has shaped the traditions of this coastal state - for example, the main religion of Goa is Christian and it is also renowned for being the only state in India where pork is the meat of choice.

 

Despite the Portuguese influence of red wine curries and spicy, pork dishes, Goa’s proximity to the wide, blue sea means that seafood and fish dishes play an integral role in the diet of the people. In fact, a traditional Goan thali is likely to feature fish in the starring role with an assortment of mouth-watering accompaniments on the side.

 

So, without further ado, let us dissect the traditional Goan thali in all its spicy, flavoursome glory:

 

1.    Rice

Rice is the staple grain of India and provides the bulk to a meal throughout many of the states. A Goan thali will always be served with boiled rice, substantial enough to soak up the many coconut curries preferred by the state, and is best eaten by hand.

 

2. Curry

One of the most popular curries in Goa is uman. Sizzling onions are fried in rich coconut oil until golden, then they are blended with coriander, cumin, turmeric, tamarind and Kashmiri chillies to form a tangy gravy. Prawns or fish are cooked in the sauce according to taste. For those that prefer some of that famous Goan meat, try a pork vindaloo, soaked in vinegar, spices and hot chillies.

 

3. Fried fish

Kingfish is a popular choice in Goa as well as red snapper and pomfret. The fish is fried in a rava batter, spiced with masalas and doused in a squeeze of lime before serving.

 

4. Kismur

This interesting preparation incorporates the Goan love for seafood with the bountiful coconuts scattered over the southern Indian shores. Grated coconut is mixed with tawa, tamarind, dried prawns and a seasoning of turmeric, chilli powder, coconut oil and aromatic, fried onions.

 

5. Poee

Sometimes rice just doesn’t quite hit the spot in India. If this is the case then Goans will serve up a delicious hunk of warm, oven-fresh bread known as poee. It is particularly popular with spicy meat dishes such as sorpotel and xacuti, but makes a welcome addition to any thali.

 

6. Pickle

A thali would feel incomplete without a selection of pickles and chutneys to add flavour to your meal. Goa is famous for its mango pickle, a spicy preparation of tender mangoes, salt, chillies, peppercorns, mustard seeds and sesame oil.

 

A visit to Veeraswamy, one of London’s best Indian fine dining restaurants, provides a range of ever-evolving dishes, inspired by the most mouth-watering specialties of India. Look out for the south Indian influence in dishes such as roast duck vindaloo and lobster Malabar curry.