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.

This Christmas-style mutton stew leans on slow building of flavour—starting with warm whole spices, followed by patiently cooked onions, and yoghurt that gives body without making the stew heavy. The pressure-cooked mutton turns tender while still holding shape, and the final simmer with fresh tomato adds brightness, rounding the dish beautifully.

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.