An artful combination of vegetarian Konkani food, redolent with spices and coconut, and a unique array of Portuguese-influenced meat and seafood menus, Goan cuisine is undoubtedly one of the most evolved cuisines of India. Yet there are few restaurants outside the state that serve the range of Goan food; most content themselves with the ubiquitous prawn curry and Goa fish curry. This book, then, is your key to dishing up the perfect Goan meal in the comfort of your home, anywhere in the world. If you live on the coast where fresh seafood is available in plenty, try out these simple ways of cooking fish, prawns, crab and lobster. If not, there is plenty here for lovers of chicken, pork and muttonâ€”from roast chicken to vindaloo, and Sarapatel to Xacuti. And if you prefer vegetarian dishes, enjoy the delicately flavoured curries made with coconut milk and red chillies, cooked to retain the nutritive value of the vegetables while extracting the maximum aroma and taste. The hundred recipes included here represent the best of traditional Goan cuisine and can be followed effortlessly by the novice as well as the experienced cook. Illustrated with twenty-two photographs, and with a detailed glossary that allows for easy reference when in doubt, this book will find its place on the shelves of everyone interested in cooking or reading about great food.
Maria Teresa (Tessa) was born in Mumbai in 1956. She graduated from St. Xavier's College and soon after, married an officer in the Indian Navy. Her father, as Honorary Counsel for Brazil, would often entertain at home, with one of the daughters being made responsible for the menu and overseeing the cooking. The cuisine was normally Goan. Tessa's mother-in-law, Maria Felicia Menezes, was also an excellent cook. A lot of the recipes in this book are a result of watching Maria Felicia in the kitchen and noting down the ingredients. Although she has traveled widely and now lives in Pune, Tessa's heart is very much in Goa.