The Portuguese left behind the legacy of their proficiency at bread-making for the poders (local traditional bread-maker) of Goa. Though the customary method of using toddy to ferment the dough is rare to come by now, there's nothing to beat the distinctive aroma, light smoky flavour and unique textures of the staple bread of Goans. … Continue reading A’poie’tizer
A native of Brazil, the Cashew was introduced to Goa by the Portuguese in the middle of the 16th century. Though the other Portuguese imports such as potatoes, tomatoes and pineapples immediately caught the fancy of the Indian palate, the cashew took some time in coming into the limelight. Basically because the cashew was brought … Continue reading “Ca-shew” Like It!