Thats Goan, as in, Goa state, located in the south western part of the Indian Subcontinent. My friend Nandini owns and operates the goanwiki website, a paean to all the wonderful stuff that come from that stunningly lovely corner of the world. She’s an engineer, a marketing guru, and a multi-lingual incredible chef to boot.
Goa, while thoroughly Indian, has deep Portuguese roots than infuse the culture, and especially the food of the region. Goa is the smallest, and one of the least populated states in India; Otis immensely popular with tourists for its beaches that border the Arabian Sea, as well as its rich flora and fauna. The Portuguese influence is certainly noted in the name of the largest Goan city, Vasco da Gama, named for the legendary explorer, and in the city of Margao, where it’s notable in architecture as well. Claimed by the Portuguese in the late 16th century, Goa remained a holding until it was annexed by India in 1961.
Nadini’s post are redolent with the spices and unique recipes brought to fruition by the blending of Indian and Portuguese cuisines. Even this deceptively simple pork and bean dish takes on a whole new slant.