Goan Catholic cuisine
Goan Catholic Cuisine is the cuisine of the Goan Catholic community and is largely influenced by Portuguese cuisine. Due to over 450 years of Portuguese rule, the cuisine of Goan Catholics is dominated by ingredients and techniques of Portuguese cuisine like deep-frying, oven-baking, pork, vinegar, egg-based desserts, alcohol, etc.
Non-vegetarian
Goan Catholic cuisine has distinct Portuguese influence as can be seen in the Leitão and Assado de Porco, a famous pork roast crackling dish served as the centrepiece at wedding dinners, the Sorpotel and Cabidela. The curries use a lot of spices and vinegar. Xit-Koddi forms the staple food of the community. Other popular Portuguese influenced delicacies are Choris, Vindalho, Peixe Recheado, and Xacuti.The Chamuça is a Goan derivative of the samosa, which is usually filled with minced beef or minced pork, and is a well-known snack. Beef croquettes and prawn rissoles are common snacks. Sliced roast beef and beef tongue are popular entrees at Goan celebrations. The traditional, Molho de Peixe and Balchão, are originally from Macau.
Sweets
Patoleo are prepared on the Feasts of the Assumption of the Blessed Virgin Mary on 15 August, Saõ João on 24 June and Konsachem fest which occurs across Goa during the month of August.Pez, Koiloris and Podecho are popular delicacies. The Sanna is another popular delicacy made from soaked rice and coconut toddy.
Kadio bodio are a bestseller at fairs. Revdyo, Tizan, Godshem, Filhoses and Arroz doce are also popular. Neureos are deep-fried turnovers stuffed with dried coconut, nuts, raisins, and sugar. Kulkul is a curly concoction of deep-fried egg-enriched sweet wheat dough. Bolinhas are small coconut cakes. Perada is a guava-based candy. Batica is a moist, rich coconut cake. Maçapão is cashewnut marzipan formed into the shape of fruits and vegetables. Dôce de grão is a sweet made using chickpeas and coconut. Bebinca is a rich egg-based multi-layered sweet dish, for which Goa is famous.