Sorpotel holds a special place on Goan Christmas tables because it brings together heat, tang, and a slow-built depth that only time and patience unlock. The pork is browned for richness, the masala is roasted for aroma, and the vinegar-led tang keeps the curry lively for days. This version follows traditional technique but stays approachable for home kitchens.

A rice and meat dish where juicy, marinated chicken pieces are layered with aromatic rice cooked in a mix of whole spices and spice powders. The dish pairs perfectly with a cool mint yoghurt, is a brilliant centrepiece for dinner parties, and also works well as a portable meal. And though it takes time to cook, the recipe is easy enough to follow.

A Kerala-style roast chicken is a semi-dry meat dish that takes on a rich, reddish-brown colour thanks to the addition of masalas, chilli powder, and browned onions. Spicier than your usual fare, the dish, like most South Indian mains, is made in coconut oil. A scene-stealer, it can be enjoyed as is with a side of fries and a cold beverage or as a main curry with neer dosa, parotta, or even roti.