Mervyn Lobo <[email protected]> wrote: Folks, the last time I took my elderly relatives to a non-Goan restaurant in Goa, they ordered sorpotel. The reason I took my relatives there was because they were cooking for me for three weeks, so I thought I would treat them to something different. After they finished eating, the verdict was that they could prepare better sorpotel. In addition, they could cook for ten people for the price I paid for one plate of sorpotel. I learnt my lesson that day. After that I would read out the menu to them and then ask what they wanted without disclosing the prices. A gourmet meal in Goa (then) was a little more than the price of a meal at McDonald's in the US. GL responds: >From Insights into Colonial Goa: (Amazon Books)The essentials in GEM (Goan, >East-Indian and Mangalorean) cooking in traditional clay pots (kunne),grinding >stone (varn), ladles ofcoconut shell spoon (doules) cooked onstone or brick >hearth over wood fire, the clay water jug shaped as a rooster (gurguret) >filled with fresh well water. Claypots help with slowcooking, absorbs the >flavor, imparting it back to the food as it simmers.There are separate pots >for vegetable, meat, fish. Goans love theircooking vessels. In curry cooking, >metal pots, pans and spoons are notrecommended as the metal is too thin, gets >too hot. White curry uses coconutmilk; red curry uses a variety of chilies; >black curry use coriander,cumin, fennel roasted to a rich coffee brown. >Coconut milk reduces the piquantof the spices making the dish intensely >flavorful, yet gentle. Rice is staplefood across Asia. The Asians blend the >different vegetable and spices into anexotic dish of their native cuisine; >wonderfully scrambled as east met west; withNorth and South India; to satisfy >the appetite of denizens, visitors from allcontinents. Meals end with fruit; >deserts saved for festivals. No two women cook exactly alike. Seeking exact >measurementsof the ingredients is looked upon as an affectation. Perfection is >achieved bytrial, error and taste. The dishes retaining their character were >adapted tolocal ingredients; style of cooking influenced by traders and >conquerors. The spices awaken the taste buds; besides pungency, it canmake the >food sweet, sour and salty; give it a texture creating an awareness ofthe >food, which expresses culinary artistry.
Regards, GL
