Byadagi/ Bedgi is well known for its flavour and aroma. Primarily grown in Karnataka districts of Dharwad, Gadag and Haveri. It is also known for its deep red color, is less spicy and is used in a variety of south Indian dishes.
Ukade rice, rice, de rice and is known for its reddish color and thicker grains. Its unique firm texture and slightly nutty grains make it ideal with coconut milk based curries. is, de rice and is known for its reddish color and thicker grains. Its unique firm texture and slightly nutty grains make it ideal with coconut milk based curries.…
Ukade rice, rice, de rice and is known for its thicker grains. Its unique firm texture and slightly nutty grains make it ideal with coconut milk based curries. is, de rice and is known for its thicker grains.
Goa is world famous for its cashews, particularly the larger size nuts are unique to Goa. In most Goan cuisine, cashew nuts and raw kernels are made to create sweets and curry recipes. It is also perfect for Indian cooking for many recipes (Bisi Bele Bhaat or Biryanis) Either way, cashew nuts can be enjoyed in a variety of ways.…
Crispy ladoos made with puffed rice and molten jaggery. Though puffed rice is not really nutritionally rich, it is light on the stomach and low in calories. Churmuli Ladoos made of puffed rice are quite filling and are among one of the most loved sweet treats of the country.
Found in every kitchen, these are long, bright red, thin skinned and wrinkled. The whole dried Kashmiri chili looks darker, almost the color of red wine. Kashmiri red chili is very mildly hot and adds a bright color to the food. It has got a distinct flavor too. These chilies tend to get a fungus very quickly hence they are…
Kokum is a versatile Indian specialty spice which ranks highly by both culinary and medical standards. The major culinary uses of kokum are as a garnish for curries and in the preparation of syrups.
This chilli is also grown in Goa and is known as Volanchi (wrinkled) chilli, Ghanti (from the ghats) or Xepda (bushy end tailed) .This thin chilly packs quite a bomb of heat and a burst of orange colour. It is most often used in powdered form and added to local dishes to make them spa-eee-cyyy!
This chilli is grown in Goa and is known as Button chilli, Small to medium sized fruits ripen to red. It is commonly used in Hindu and Christian cooking in Goa and provides a hot flavor to curries.
“Suriche/Suri god” is richer in nutrients. Also known as pyramid jaggery or Goan jaggery, it is used by Goan Catholics in recipes where jaggery is required. Jaggery lasts for a long time without refrigerating. Since it is rock solid, gentle tapping with hammer or a sharp knife results in small pieces and powdered jaggery, that can be stored in containers…
Rose Tea is something unique to Goa. It is popular evening time drink, mostly among the south Goans. Cream Crackers Biscuit and a Cup of this warm tea would soothe the congestion and sore throat
Teppal is used in Konkoni-Goan Cuisine. This herb is mostly used in fish curries. It has a unique aroma and flavour that is not hot or pungent. Its better not to grind them into a paste but use the whole spice directly in fish curries, vegetables or gravies in a limited quantity.
It is known that, no Fest or Festival, Temple or Church is ever complete without Original Goan Khaje. The Sweet Snack is Prepared in Chick Peas flour, Deep fried and tossed in Melted Jaggery, infused with Ginger Juice, Sprinkled with Sesame seeds is a delight of Goan Culture.
It is known that, no Fest or Festival, Temple or Church is ever complete without Original Goan Khaje. The Sweet Snack is Prepared in Chick Peas flour, Deep fried and tossed in Melted Jaggery, infused with Ginger Juice, Sprinkled with Sesame seeds is a delight of Goan Culture.
Mangaad is the Goan name for mango jam. Mangaad is prepared in almost every Goan home during mango season and it is a preserve made with the Goan Mangoes (Though the Mussarat or Monserrate variety are preferred, any fleshy mangoes can be used as long as they are not fibrous). It is the mangoes which lend the distinct taste to…
The phytonutrients in honey are responsible for its antioxidant properties, as well as its antibacterial and antifungal power. They’re also thought to be the reason raw honey has shown immune-boosting and anticancer benefits. Heavy processing destroys these valuable nutrients.
Kokum Phool / Goan Dried Mangosteen Slices or as it is called in Konkani Otbiachim Sollam is the product of a slim, evergreen tree in western India, cut into cross areas so that seeds are obvious in their chambers like a citrus leafy foods. It is basically added to give an invigorating sharp taste, somewhat sweet, fruity and tart flavor…
Sun dried plain raw mango slices are called ambya sol or ambo sukkeylolo or ambya sol sukkeylele in Konkani. Raw mangoes are sliced with skin, salted and sun dried for long time storage.Ambya sol is used as a souring agent in Konkani curries and for making pickle and chutney.Ambya sol is also used for making a very tasty and age…
Sun dried salted raw mango slices are called ambya sol or ambo sukkeylolo or ambya sol sukkeylele in Konkani. Raw mangoes are sliced with skin, salted and sun dried for long time storage.Ambya sol is used as a souring agent in Konkani curries and for making pickle and chutney.Ambya sol is also used for making a very tasty and age…
Combo offer with Ukkde Rice and Goan Madachem Godd Palm Jaggery at Special price. Ask us !! Turmeric leaves, known as patoli leaves in Goa, hold a special place in Goan culinary and cultural traditions. These fragrant leaves are used for the feast of Our Lady of Assumption held in August and the festival of Nag Panchami to prepare Patoleo,…
Jackfruit Holle in Goa is a traditional Goan dessert made from ripe jackfruit. This sweet treat combines jackfruit pulp, coconut, and jaggery, steamed in a banana leaf. Its rich, tropical flavors and unique preparation method highlight Goa's culinary heritage, making it a beloved local delicacy.
Contains real kokam juice from PATSON'S Natural Vegan Good quality Real and best fruits in season Delicious taste with exotic fruits Enjoy it best with iced water or soda Burst of real fruits in every sip Used for preparing solkadhi A few interesting things to know about Solkadhi: It is cooling in nature and cools the digestive system especially after…
Coconut Jaggeryis made from the son of the coconut Palm. It is traditionally made in the shape of small pyramids. It is used in numerous Goan sweets such as Dodol, Pinargre and Ragi Porridge.
Dried fish/Prawns is much love delicacy in coastal cuisine especially during the monsoon when they don’t go out fishing and they survive on dried fish.
Goa Tamarind is the original tamarind used for Goan Cooking. Care is taken to pluck only the riped fruitand sun dried, de seeded to preserve the natural taste.
Goa is world famous for its cashews, particularly the larger size nuts are unique to Goa. In most Goan cuisine, cashew nuts and raw kernels are made to create sweets and curry recipes. It is also perfect for Indian cooking for many recipes (Bisi Bele Bhaat or Biryanis) Either way, cashew nuts can be enjoyed in a variety of ways.…
Goa is world famous for its cashews, particularly the larger size nuts are unique to Goa. In most Goan cuisine, cashew nuts and raw kernels are made to create sweets and curry recipes. It is also perfect for Indian cooking for many recipes (Bisi Bele Bhaat or Biryanis) Either way, cashew nuts can be enjoyed in a variety of ways.…
