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 literature Barua, Mamoni Raisom Goswami, Bhabendra Nath Saikia, Homen Borgohain, Nirupama Borgohain, Kanchan Baruah, Saurabh Kumar Chaliha and others. Moreover, as regards the spreading of Assamese literature outside Assam, the complete work of Jyoti Prasad Agarwala has been translated into Hindi to reach a wider audience by Devi Prasad Bagrodia. Bagrodia has also translated Shrimanta Shankardev's 'Gunamala' into Hindi. In 1917 the Asam Sahitya Sabha was formed as a guardian of the Assamese society and the forum for the development of Assamese language and literature. Padmanath Gohain Baruah was the first president of the society. Contemporary writers include Arupa Patangia Kalita,Monikuntala