Goan cuisine is often associated with the tang of prawn curry, the spice of xacuti, and the richness of bebinca. But beyond the touristy plates and Instagram reels lies a deeply rooted culinary tradition slowly fading away. Many traditional Goan recipes are being forgotten, overshadowed by more popular Indian or continental dishes. This post is a tribute to those lost recipes of Goa, and a gentle reminder of the culinary jewels that deserve a comeback.
A Quick Look at Goan Cuisine
Before we dive into the forgotten dishes, it’s important to understand the unique history of Goan food. Goa’s cuisine is a melting pot of:
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Hindu Saraswat culinary traditions – mild, coconut-rich, seasonal and vegetarian-friendly.
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Portuguese influence – bold, tangy, and meat-forward dishes with vinegar, pork, and European cooking techniques.
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Coastal abundance – fish, kokum, rice, and tropical ingredients like raw mango and jackfruit play starring roles.
This blend created a distinctly Goan cuisine—yet today, much of it is underappreciated or vanishing.
Why Traditional Goan Recipes Are Getting Lost
In the age of fast food and fusion menus, traditional dishes that require time, local ingredients, or oral transmission are being left behind. Urban lifestyles, lack of documentation, and generational shifts mean that many Goan dishes are on the verge of extinction.
That’s where we come in—to cook, document, and celebrate them before they’re lost forever.
10 Lost or Forgotten Goan Recipes You Should Know
1. Khatkhate
A traditional Goan vegetable stew made with coconut, jaggery, and the unique tirphal spice. Usually prepared during festivals, it’s hearty, nourishing, and full of local seasonal veggies.
2. Tonak
A spicy Goan legume curry made with alsande (black-eyed peas) or mushrooms. Best enjoyed with soft Goan pav or rice. A perfect monsoon comfort food.
3. Tisreo Sukhem
This dry clam preparation uses grated coconut, green chillies, and spices. It’s earthy and bold—one of the finest Goan seafood dishes that’s now rare in modern households.
4. Uddamethi
A unique dish made with mackerel, fenugreek seeds (methi), and coconut. Bitter-sour-sweet in flavour, it’s a delight for those who enjoy complex tastes.
5. Kismur
A dry chutney-like side dish using dried prawns or fish, mixed with onion, coconut, and lime. A crunchy, spicy sidekick that’s almost disappeared from daily meals.
6. Pez with Kulyo
Pez is a simple Goan rice gruel, often paired with tangy pickles (kulyo). Once considered everyday comfort food, it’s now rarely seen except in rural homes.
7. Sukhi Bhaji with Mandos
Sukhi bhaji (dry vegetable curry) served with mandos (traditional bread). This was a beloved Sunday breakfast in many Goan homes, now overshadowed by toast and omelettes.
8. Patoleo (Patoli)
Sweet rice cakes are made by steaming a coconut-jaggery mix in turmeric leaves. A festive treat made during Nag Panchami and other festivals, slowly vanishing due to its tedious prep.
9. Bibbe Upkari
Tender cashew nuts sautéed with mustard seeds and coconut. A seasonal Goan delight that’s hard to find unless you know the right farmer or grandmother.
10. Kulkuls in Coconut Milk
A Christmas dessert where kulkuls are soaked in sweet coconut milk. While kulkuls are still made, this creamy twist is largely forgotten.
How to Keep Goan Culinary Heritage Alive
If you love traditional Indian food or have roots in Goa, consider taking these small steps:
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Ask elders for recipes and document them
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Cook a lost recipe once a month
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Share photos and stories on social media using tags like #LostGoanRecipes or #GoanFoodRevival
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Encourage restaurants to feature these dishes
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Host a potluck or blog series on forgotten regional recipes
Final Thoughts
Food is more than flavour—it's memory, culture, and identity. These forgotten Goan recipes are windows into Goa’s soul. As we move forward, let’s not forget to look back, stir the old pots, and serve up stories of love and legacy—one dish at a time.
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Neerja Bhatnagar
Neerja Bhatnagar
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