Your our search for the definitive book on vegetarian and non-vegetarian Goan tz, cuisine ends with The Goa Portuguesa Cookbook by Deepa Awchat. Simple recipes in easy-to- follow steps are its hallmark—making it the ideal purchase or gift for the novice or expert. The recipes are tried and tested and authentic. They are, after all, the same recipes used in 'Goa Portuguesa'—the renowned restobar that completes 20 years of' its gastronomic journey in December 2008, winning a stream of' global accolades, awards and excellent reviews enroute.
There is, expectedly, an abundance of' seafood recipes for which the restaurant is justifiably famous. You will be delighted to find all of Goa's sought-after dishes in this book—Stuffed Crabs, Goenche Wagh (Stuffed Tiger Prawns), Stuffed Lobsters, Fried Bombay Ducks and of course Fish-Curry- Rice, which alone is believed to be responsible for the `sossegado' attitude of many Goans!
Vindalho, Cafreal, Sorpotel, Caldinho, Assado, Baffado, Guisado and Behinca among other delights, represent the Portuguese contribution to the rich culinary heritage of' the Land of the Gods. However, the traditional cuisine of Goa has been equally celebrated with the inclusion of a number of vegetarian dishes such as Khatkhatem, Sasav, Tondak and Homan, and the signature dish of the restaurant — Tender Coconut Cashew Nut Sukke. And of course there is that quintessential Goan dish—Chicken Shagoti to be mopped up with Pole or Wadde.
Years of research and dedication to Goan and Portuguese cuisine are reflected in this book which will be evident from the first recipe you try Welcome to a truly Goan experience — Enjoy!