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.