Goan cuisine Goan cuisine Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of "kokum" is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani or Konkani cuisine. The cuisine of Goa originated from its Hindu roots, and was influenced by the 451 years of Portuguese
Assamese cuisine pounded in a mortar to make a coarse paste and served with rice. Fish eggs and innards are also cooked and consumed. The Assamese meat and fish dishes are characterized by low amount of spices and oil, higher quantity of ginger, noroxinghow paat (curry leaves), Khorisa (fermented bamboo shoot) and lemon juice, and differ completely in taste from the dishes of neighbouring Bengal. Local Chicken, Venison, Squab, Mutton, Duck and Pork is very popular among the indigenous ethnic tribal Assamese communities like Sonowals, Bodo, Rabha, etc. Upper caste Assamese Hindus, such as Assamese Brahmins(including Ganaks) and Kayasthas of Assam, Kalitas