Top Tweets for #COTRGoa
The Roast Beef Tongue Poee Sandwich at Noronha’s Corner, a quaint gaddo in Assagao is incredible. Perfectly cooked tongue, lots of depth of flavor in the braising &. the right balance of gravy makes it a rather fantastic sandwich which we should all appreciate. #COTRGoa
Poee is a Goan bread made from wholewheat flour & wheat husk traditionally fermented with toddy. Godinho Bakery in Majorda is still following the old practices of making this bread. #COTRGoa
The wood-fired oven used to bake bread in traditional bakeries in Goa is a structural masterpiece in itself, and has been in existence for centuries. It operates in a very peculiar way, unlike the ovens that we're typically used to, and is a real treat to learn about. #COTRGoa
The tradition and practise of baking bread, one that was brought to Goa from Portugal in the 1500s, is believed to have spread from this one village called Majorda in south Goa. In fact, the Goan term for baker is Poder, which originates from the Portuguese word padeiro. #COTRGoa
Pork Amsol is a traditional Goan dish made by cooking fatty pork cubes in it’s own fat and juices along with garlic, dry red chilli, and fresh kokum with a little coconut vinegar to balance. 🐖 #COTRGoa
While it’s mostly food experiences on our #COTRGoa itinerary, we also make time to explore the heritage of the state, be it through its culture, architecture or history. This particular pitstop was the Mother of God Church in Majorda, founded 430 years ago in 1588. @SkodaIndia
Remember those clams we caught with our feet in the Sal river? We turned them into a simple but comforting pot of Steamed Clams with just onion, red chillies, and lime. There’s such a stronger connection with your food when you’ve seen where and how it’s sourced. #COTRGoa
This Oyster Masala Rava Fry that we had freshly prepared on the banks of the Sal River in the south Goan fishing village of Assolna is a testament to the fact that Goans make some of the best rava frys in the country. #COTRGoa
Crab Xec Xec is a another special Goan seafood dish which is bastardized across restaurants in the state & seldom made the traditional delicious way. We got a chance to learn how it’s prepared by the banks of the Sal river in the souther Goan fishing village of Assolna. #COTRGoa
Ever caught fresh clams with your feet? 🦪 #COTRGoa
After a morning spent at the fish market, we hopped on to a boat & set out on the Sal River. The idea behind spending time in the local fishing village of Assolna was to learn about local fishing methods, types of fishing rods & nets used & maybe even catch some fish. #COTRgoa
Day 5 of #COTRGoa is going to be centered around seafood, and so we begin at Assolna fish market in South Goa.
With so much driving through the length and breadth of Goa on our #COTRGoa itinerary, the 2021 ŠKODA KUSHAQ's various options for charging our devices on the go comes extremely handy. Four separate charging docks and even a wireless charging deck right up front! @SkodaIndia
One of the most special things I’ve tried on this #COTRGoa trip is the Godnyachi Bhakri, a ‘pancake’ eaten by the Gowda community of Goa for breakfast. It is made with just three ingredients - ragi flour, grated coconut and jaggery.
Long before industrial mills came to be, grains like rice were ground using this beautiful stone grinder called Dantem (pronouned daté), a tool has been used by indigenous Goan communities like Gowda christians since time immemorial. #COTRGoa
Next stop is Quepem. We visited the home of a lawyer named John from community of Gowda Christians. Gowdas are the most predominant tribe in Goa but Gowda Christians are a sub-category which was converted to Christianity by Portuguese & have their own unique traditions. #COTRGoa
This picture sums up my Goa state of mind while driving through the state looking for incredible food experiences all around during #COTRGoa. And it really does help to have a car like the @ŠKODAIndia KUSHAQ that’s built to make these drives so much more smoother and comfortable.
Atam is a local sour fruit in certain parts of Goa like Cotigao used by the Velip people not just to balance dishes with sourness but also cut down the bitterness of ingredients like tubers. #COTRGoa
While it’s similar to turmeric-leaf-wrapped patoleyo, the Donne stands out in the intricate hands skill required to shape the cone with the right ratio of dough to filling, & his stunning design (and fragrant flavor) imparted by the jackfruit leaves. #COTRGoa
Donne also known as Suva Bhakri is a traditional snack amongst the Velip people which is made of a rice dough shaped into a cone inside jackfruit leaves with a coconut jaggery filling and steamed. #COTRgoa
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