Goan Kunne, often lovingly referred to as 'mitti ka handi,' are handcrafted clay pots made by skilled artisans using age-old techniques. These pots come in various sizes to cater to different cooking needs, from small individual servings to large family feasts. They are characterized by their rustic appearance and their ability to retain and distribute heat evenly, making them ideal…
Traditional Goan curry is most favourite made with freshly grated coconut, toasted coriander seeds, cumin seeds, ginger, garlic, turmeric, tamarind etc. The curry has a deliciously spicy, and tangy flavour . It is usually accompanied with rice or bread. Different types of fishes can be used such as kingfish, mackerel, shark, etc. This dish can be identified by its orange…
Mackerel Para, is a traditional pickle wherein the dried salted mackerel is marinated in a very strong and sour concoction. Just empty the contents from packet onto the frying pan n fry for five minutes. Taste is very strong and sour. Goes very well with rice
The Konkani word chepnim translates to “pressed”, while tora are “raw mangoes”. An age old Goan traditional pickle with no oil and Salt as the main ingredient that aids in curing and preserving the mangoes that shrink in size, change colour, while releasing their juices. A brine is created when whole baby mangoes are kept under weight.
Prawns Balchao is a fiery dish that finds its origins in Goa. Prawns are stir-fried first and then added to a pickled curry sauce to create a dish that makes your taste buds tingle and leaves you asking for more.
Solie Para/Kite Fish , is a traditional pickle wherein the dried salted Kite fish is marinated in a very strong and sour concoction. Just empty the contents from packet onto the frying pan n fry for five minutes. Taste is very strong and sour. Goes very well with rice.
Discover the Cerveja (Beer) Magnet cum Bottle Opener that perfectly complements Hues By Bianca's exquisite collection of art and craft. Having a diameter of 2.25 inch, this functional yet artistic piece seamlessly blends utility with aesthetic appeal.
Discover the Nustekan (Fisherwoman) Magnet cum Bottle Opener at Hues By Bianca, where functionality meets artistry. This dual-purpose creation, 2.25 inch diameter in size, is a charming Goan souvenir. Step into our world of bespoke art and crafts and bring home a piece that is both practical and aesthetically pleasing.
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.
Bafat is a hot, tangy Masala powder that imparts robust flavour to Goan and Manglorean recipes. Though it is used mainly in fish or meat preparations, it can lend intense taste to vegetarian dishes as well.
Cafreal is another delightfully spiced preparation that is a Goan tradition, but has its roots in Portuguese colonies of Africa. The base notes of this masala are contributed by onion, ginger, garlic, chilli, pepper, cinnamon, and fresh coriander leaves. While its tangy spicy flavour is best realized with chicken dishes, Cafreal can also be used in fish and paneer preparations.
It may be the simplest of chicken dishes, but it is one of the most popular. In India, a popularity that extends from North to South, East to West. Its preparation, therefore, can vary drastically - from spicier to creamier to sweeter. The authentic Goan recipe with coconut is creamier and our recipe will kindle memories of your grandmother’s cooking.
Our Chicken pickle is a feast to Relish, the flavors of chicken marinated with special spices. This yummy luscious pickle has its own flavor of aromatic masala magic, once tasted can't you get enough to satisfy the tastebuds and will finish it off. Made from fresh tender cut healthy chickens & can be enjoyed with rice.
Dhansak is a popular Parsi delicacy, with mutton as the primary base. However, the recipe can also be used for chicken and vegetables. It is best described as a sweet and sour curry with lentil sauce.
The East Indian community harbours its own secrets when it comes to fish preparations. The typical tangy, spicy masala can be used to make fish curry or fish fry.
Traditional East Indian cuisine as a distinctive charm of its own. Much of it comes from the quintes - sential East Indian Bottle Masala – perhaps the most important ingredient in East Indian dishes. This special blend of spices lends strong ody and flavour to meat and fish.
The Bombil is salted and Dried for several months till it completely dries up. They are cut in pieces and cooked in the choicest of spices. Compliments the rice menu or can just be eaten plain or as a snack.
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.
Recheiado (pronounced Rey-shad), simply means ‘stuffed’ in Portuguese. Every Goan household has their own bag of tricks in conjuring this preparation, but primarily, the cleaned fish is slit laterally along its side and the Recheiado masala stuffed into its body cavity, as well as smeared over the outer surface. The strong aromatic flavour of the fiery-red Judes Recheiado Masala comes…
Dice 1 kg of chicken, mutton blend into 4 tablespoons of Judes Sorpotel Paste and allow to marinate. Heat oil, add a few finely chopped cloves of garlic, 2-3 slit green chillies and 4 finely chopped onions. Sauté till onions are translucent. Add meat and cook till tender.
Freshly prepared Prawn pickles is everything you need to level up your lunch, and dinner. One can have a simple yet delightful Prawn Pickle recipe to add flavours to your dining table or social gatherings.