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5 min
07/01/2026
Through both styles of cooking, one can see how the two communities reflect their beliefs regarding religion, trade and regional agriculture by combining these diverse ingredients into two overlapping authentic culinary traditions.
Through examining Goa's two principal culinary traditions—Hindu and Catholic—as they relate to history, cuisine and cooking techniques; Catholic cuisine retained several Portuguese elements (such as the use of palm/toddy vinegar, etc.) and incorporated several preserved meats and pork-derived dishes (e.g.vindaloo or sorpotel), whereas the Hindu Goan style has remained largely traditional (indigenous) through the use of coconut, "kokum" fruit and fish with spice blends, as many will often avoid the use of beef or pork (even reducing garlic/onion according to caste) at some points within their culinary choices.
Catholic cuisine from Goa is linked to Portuguese influences, including marinades made from vinegar, preserving techniques and the meat dishes called 'vindaloo' and 'sorpotel', which are derived from Iberian influences, but were adapted by incorporating local chiles, coconut and 'toddy vinegar'. As a result of this colonial influence, meat and, in particular, pork, were treated and flavoured differently in Catholic households.
Cooked protein sources (i.e., Animal Protein Sources) give away a large portion of Goan Catholic cooking. Traditionally, the protein source of Goan Catholics is pork; beef was used less frequently in the past, and rich meat curry forms the basis of meals often served at Catholic homes. Conversely, the majority of Goan Hindus, most notably Brahmin and Saraswat, do not commonly use pork/beef in their diets for cultural and/or religious reasons, and use primarily fish and seafood and vegetarian preparations as the main sources of protein. Yet, there is regional variation in dietary practices among Goans, as many non-Brahmin Hindu Goans will have no restrictions on using meat or seafood.
One major difference is the use of acidic ingredients. In many Goan Catholic recipes, vinegar, including locally produced toddy vinegar is frequently added to help give the dishes a strong acidity and tangy taste; however, the predominant source of acidity in Hindu recipes is through the use of kokum and tamarind or the cooling nature of kokum, instead of vinegar, to cut through the richness of coconut; therefore, though both types of cooking use similar ingredients to achieve similar flavour goals, the resulting flavour profiles are distinctly different.
Both traditions employ coconut (grated, milk and oil) but their preparation and combination of spices is quite different: Catholic cooks often add garlic and an abundance of/or Portuguese influenced masalas; while Hindu cooks commonly use less complex (coastal) spice combinations and may not include/omit garlic/onion while cooking for either ritualistic or reason-of-taste; however coconut oil and kokum-based gravies are seen in both culinary traditions.
Signature Dishes That Highlight the Divide
Some of the food items used today have their heritage obvious; for example, pork vindaloo and sorpotel are distinctly Portuguese by virtue of the use of preserved meats and vinegar. Whereas fish ambot tik and variations of xacuti, as well as veggie curries, share the older Konkan- style of cooking and ingredients. There is also considerable overlap within Goan cuisine, as evidenced by modern-day Goan food - blends of cooking techniques are found within the modern-day Goa-based dish.
The religious calendar influences the different types of food and dishes prepared for specific festivals; For example, during Christian-based (Catholic) holiday celebrations food items such as pork, sausages and pickled meats are common food items served during Christian based holiday celebrations; For example Hindu/Temple festival/catering events predominantly portion vegetarian food items or fish portions, while others will have rice based food items which are only made on high religious feasts. However, during communal celebrations in all Goan households, there are occasions of borrowing from each other's respective tables.
The distinctions in the food items mentioned above should not be regarded as mere fodder for trivia; they serve as living cultural codes with historical significance. The use of Portuguese influence on religion, Goan agriculture and local coastal environment has combined to establish two distinct yet complementing culinary traditions or cuisines within Goa today - allowing the unique layered and diverse flavours of Goa's cuisine to appeal to the more "fusion palates" of today.
