Internationally acclaimed Goan Cuisine Historian Maria Da Costa to highlight
Portuguese influence on Goan Food at the International
Cuisine Conference, Goa in September 2007
Panaji: Internationally acclaimed author on Culinary Art of Goa's Cuisine
Ms.Maria de Lourdes Bravo da Costa Rodrigues will speak on "Portuguese
Influence On Goan Food" in the forthcoming International Cuisine Conference
to be organised in Goa (Hotel Fidalgo, Panaji) from September 2-5, 2007.
This is the first ever conference on Traditional Diet and Food Habits to be
organised in the State of Goa.
Ms.Maria de Lourdes Bravo da Costa Rodrigues is a librarian at the State
Central Library, Goa. She has a Masters in Library Science and in History
and studied history of Goa, and specializes on social history. She has
presented papers on the History of Goa at various Local, National and
International Conferences. She has written two books, namely "Tasty Goan
Morsels: Goan food, preparation and ingredients and Feasts", "Festivals and
Observances of Goa". She is also a regular columnist in the "O Heraldo" and
"Gomantak Times", besides contributing to "Goa Today" and "See Goa." Through
her columns in various international print media she has written extensively
on the culinary art of Goa's cuisine.
In her researched lecture Maria will highlight on the aspects of whether it
was only the Portuguese or was there any other after the conquest from other
Portuguese colonies or places that the Goan Cuisine is influenced.
Though the influence is more pronounced amongst the Catholics there is also
some influence amongst the other religious communities in Goa. To prove this
point we have to take into account that the Portuguese did not introduce
only cooked food, but also many vegetables and fruits that are relished and
consumed by Goans in general. It was a two-way influence, with the
Portuguese taking with them some typical food and fruits and vegetables from
Goa to their other colonies.
To breathe life into the passion that was once in the Goan food Goan
culinary experts will be presenting special lectures and demonstration on
various challenging aspects pertaining to Goan cuisine and the revival of
Goa's inestimable legacy at the International Cuisine conference to be
organised from 2-5, September 2007 at Hotel Fidalgo, Panaji.
Chef Fernando Da Costa (Nostalgia, Margao), Culinary experts Rony and
Suzette Martins (Mum's Kitchen, Panaji), Mrs.Carafina Pereira and Bony
Pereira (Martins Corner), Cookery expert Roma Thakur, Shobha Tarcar,
Dr.Nilesh Korde, Prof.Bhushan Bhave, Maria de Lourdes Bravo da Costa
(librarian, Central Library, Goa), Food columnist Dinesh Patel and a few
experts will make special presentations on this vital issue.
Chef Extraordinaire, TV show host, author of best selling cookbooks,
restaurant consultant and winner of several culinary awards Sanjeev Kapoor
will inaugurate the International Cuisine Conference.
Mr. J. P. Singh, Chief Secretary, Government of Goa, Veteran Food and
Nutrition expert Padmashree Ms.Thangam Philip, Queen of Indian Cooking
Dr.Tarla Dalal and Dr.Mrunalini Devi, Chancellor, Maharaja Sayyajirao
University of Baroda will be the Guests of Honour at the conference.
Around 25 Cuisine experts including world renowned Chef Bill Marchetti (
Australia), Ms.Niru Gupta (NDTV Cookery expert), Dr.Nutan Pandit, Pratibha
Jain, Jigyasa Giri, Dr. Siddharth Wakankar, Dr. Alka Pandey, Dr. Sumit Paul,
Dr. T. V. Sairam, Chef Fernando Da Costa, Dr.G.B.Sharma, Author and
Environmentalist Dr.Nandakumar Kamat, Chef, Culinary experts Rony and Suzie
Martins, Food Critic Tara Narayan Patel will be making their presentation on
various aspects of Traditional Asian Cuisine during the conference.
The fulcrum of an internationally acclaimed Goan restaurant in Goa "Martins'
Corner" Mrs. Carafina Pereira will be felicitated at the Conference to
honour her dedication and contribution towards the survival of Goan
Tradition Cuisine. Her passion for cooking Goan Cuisine has made "Martins'
Corner", a mere grocery store into the most sought after restaurant in Goa
and the world since last one and a half decade.
Goanet - the largest Goa related mailing list with over 10000 members is
Online Media Partners for this event.
Goa based NGO Indology Goa and Pune based NGO OneAsia are the organizers of
this conference The aim of this Conference is to examine the evolution,
benefits and state of research on Tradition Asian diet, as well as the
potential and problems associated with its survival. The focus of the
conference will be on Healthy Traditional Cuisines and their relevance and
integration with modern fast paces life and food styles.
Goa, the Beach Destination of India is the chosen Venue for this
International Conference and is beautifully surrounded by the beaches.
Details of the conference are available on the organisations' website
www.indologygoa.in for online registration. Participants can also seek more
details on the conference from Dr.Anjali Rao, Chairperson, Indology Goa on
[EMAIL PROTECTED] .
Since this is the first ever International Cuisine Conference on Traditional
Diet and Food Habits being organised in Goa, a special invitation
registration fee of only Rs.900/- will be applicable to residents of Goa.
The registration fee will include, Breakfast, Lunch, Conference Kit,
Conference attendance certificate and all conference literature. Delegates
may also present a paper on various aspects of Traditional Goan Cuisine and
its relevance in modern lifestyle.
Goa being placed on the coastal belt, the Goans, both - Hindus as well as
the Catholics, relishes Rice, Coconut and Fish (and a wide range of sea food
as well) as their staple food. It is the base ingredient in the famous Goan
curries, be it the plain daily fish-curry or the elaborate special 'Xacuti'
(pronounced as - 'Shaa - koo - tee'). Unlike the Hindu Goans, where they
will not cook vegetables without adding coconut, if health permits, the
Catholics use in moderation. Irrespective of caste and creed, rice was
consumed thrice a day. In villages, a farmer's routine would be as: 10
o'clock in the morning he would take Gruel rice or Kanji with fish,
vegetables, pickles and chutney (a preparation done out of coconut and
coriander). They would also prepare an array of dishes from rice, like:
'Kanji' (Pez), rice-curry referred as- 'Xitt-Coddi', rice with pungent gravy
identified in Goa as 'Agsal' and many more. The native Hindu-Goans never
added salt when rice was cooked, where as the Catholics always did.
Goan Catholics savour meat and consider it as a key ingredient in their
meals. Hence, the food prepared in Christian homes is predominantly meat
based: beef, pork and chicken. On realizing this; they unanimously decided
to give up eating meat for a period of 40 days, which is known as Lent, it
is witnessed immediately after the Carnival, falling around end of February,
during this period only vegetarian food is cooked and meat is completely
avoided. This has been religiously practiced over centuries.
Mussles In contrast they have some very mouth watering meat based
preparations as well: 'Feijoada', 'Balchao', 'Xacuti', 'Fish - Recheiado',
'Xeqxeq', 'Caldeirada de Peixe', 'Pasteloa' - (mixed pork pie), 'Cabidel',
'Sorpotel', etc. are dished out as an extensive meal by the Goan Christians
and many restaurants today. 'Feijoada' is both a Portuguese as well as
Brazilian specialty. The Goans add spicy 'Goan-sausages' or salted pork to
bring out the zest in 'Feijoada', while the Portuguese add sausages,
carrots, couve (type of cabbage) and bean sprouts.
In Goa, where very little is grilled, the chicken is fried and condiments
are added, like: lime, garlic and Piripiri (small hot chilies locally known
as 'Putquepari' or 'Portugali') are added to the meat and seasoned with
salt. 'Vindalho' is the modified Portuguese version 'Vinho de Alho' (a
bundle of garlic) and 'Sorpotel' is the adaptation of 'Sarrabulho', and
'Cabidel' that of 'Cabidela'. The Goan sausage, 'Chourico' is the prototype
of the Portuguese 'Chourico'. While the later is prepared with wine and a
few spices, the local is prepared with vinegar and is well spiced.
'Bebinca', the queen of the Goan sweets, despite the fact that its origin is
controversial, one would be more safe if one places it as a typical Goan
category considering that its chief ingredient is coconut-milk and it is
baked layer by layer with coconut husks. 'Apa de Camarao' (prawn pie)
another home delicacy is made with local rice, coconut and 'Toddy'
(semi-fermented coconut juice), stuffed with prawns in red masala (freshly
grounded spices) and baked.
Over the years, Goa has evolved from a very quiet little state with
beautiful virgin beaches to a bustling tourist epicenter. This has enticed
loads of business consisting primarily of restaurants, which started serving
multi/fusion cuisines. Due to the lack of dedication and passion to maintain
accuracy by such restaurants, Goan cuisine had started to lose its
originality.
With the influx of domestic and foreign tourists Goan Hoteliers initially
started as multi-cuisine restaurants, but over the years they realized that
the trend of 'Fusion Cuisine' had started infecting the Goan cuisine and
that such a decline would be distressingly appalling, therefore they
committed all their vigor in reviving Goa's splendid cuisine.
This background brings experts and students of Cuisine and Hospitality
Industry together during the four day conference, "United We Eat", a
conference on Traditional Asian Diet, A special academic session on
Traditional Goan Diet will be held where Culinary Experts of Goa will
deliver their presentation on various Nutritional aspects of Goan Food.
A book Exhibition on Cuisine is also organised during this conference at
Hotel Fidalgo where authors and publishers will be displaying their
literature where general public will be invited. A special discount of 25 %
will be extended to the general public.
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We are not in a position in which we have nothing to work with. We
already have capacities, talents, directions, missions,
calling.............
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Dr.Anjali Mohan Rao,
Chairperson
Indology Goa
Regd.Address: GIRIVAR, Opp.Dhempe College, Miramar Beach,
Post-Caranzalem, City-Panaji, Goa 403002 INDIA
Phone: 0091-832-2462195 Cellphone: 0091-9422057786 / 0091-9422062910
website: http://www.indologygoa.in
