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Goan Cuisine

We traced the earliest published cookbook on Goan cuisine to be "The Goan Cosmopolitan Cookery Book Part 1" by Pedro Dias (1899). Its cuisine is a fusion of various historical influences such as Portuguese, Arab, and Konkan, to name a few. Food from this tropical Indian state often comprises intense flavours and spices, as explored in the cookbooks of this timeline. Some of its essential ingredients include kokum, coconut, rice, and a wide range of local meat and seafood.

We are always looking for regional and community cookbooks. If you wish to share cookbooks specific to the Goan community, you could reach out to us at

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