Kerala, Goa offer delightful exploration of coastal Indian cuisine

FRESH FISH FEASTS

Both Kerala and Goa are known for seafood. Curries and fries featuring an array of fish like pomfret, mackerel, sardines, and prawns are staples in both regions.

THE CREAMY BASE

Grated coconut and coconut milk form the base for many curries and gravies in Kerala and Goa. It adds a depth of flavour to the dishes.

HOT HOT

Red chilies and green chilies are used liberally for a fiery kick in Kerala cuisine. Goa also uses chilies but incorporates a wider range of spices like turmeric, coriander, cumin, and cloves, giving its cuisine a complex flavour.

CURRIES GALORE

Both Kerala and Goa boast a vast array of curries. Fish curries with coconut milk, vegetable curries like avial in Kerala and xacuti in Goa, and meat curries like Malabar parotta with Kerala beef fry or Goan pork vindaloo are just a few examples.

TANGY TWIST

The Portuguese influence in Goa is evident in the use of vinegar in some dishes like vindaloo, adding a tangy flavour not typically found in Kerala's cuisine.

AYURVEDIC INFLUENCE

Kerala's cuisine is sometimes influenced by Ayurvedic principles, focusing on using fresh, local ingredients and balancing flavours for a healthy and wholesome meal.

SHARED HERITAGE

While each region has its unique flair, the similarities showcase the shared culinary heritage of India's western coast.

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