In the last 10 years Indian food has grown extremely popular in the US. Being in the US for the last 15 years I have seen that we in the US have become more explorative with spices and cuisines. The main stream media like the Food Networks and people inclining towards alternative medicine are creating awareness of the spices used in Indian cuisine and their health benefits. But as a Goan our cuisine has a different level of flavor. My goal is to create an awareness of this cuisines as it’s a blend of Indian and Portuguese with a bit mix of Arabic and Asian flavors that gives it, it’s uniqueness. Goan cuisine has various influences that are felt in both the Christian and Hindu households. The Portuguese brought potatoes, tomatoes, pineapples, guavas and cashews from Brazil to Goa. Of these tomatoes and potatoes were not accepted by the Hindus until the late 20th century. The most important part of Goan spices the chili, was introduced to Goan cuisine by the Portuguese which became immensely popular. The above mentioned ingredients were not used in Goan cuisine before the Portuguese.
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