This book is a rare and authentic collection of over 130 of the finest Goan recipes and 12 pages of full color illustrations. From Goa -- a region in Western India once colonized by the Portuguese -- comes a cuisine in which the hot, sour and spicy flavors mingle in delicate perfection, a reflection of the combination of Arabian, Portuguese and Indian cultures that have inhabited the region.
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3 of 3 people found the following review helpful:
4.0 out of 5 stars
Authentic Goan recipes,
By cedy (NJ, USA) - See all my reviews
This review is from: The Best of Goan Cooking (Paperback)
I got this book as a gift from a relative who is a superb Goan cook. She swore to its authenticity. I have successfully cooked Pork Vindaloo, the Recheiad masala fried fish and a few other dishes from this book.
In order to properly grind the masalas, you need a wet/dry grinder like the Sumeet. Imho, the food processor does not create the right texture.
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