#BlogchatterA2Z: P for ‘Poee, Pao, & Poder’ - Goa’s breakfast habit.

Everybody knows Goa for its sandy beaches, scrumptious cuisine, and laidback lifestyle. However, there is one lesser known favourite that I am going to divulge today, the secret of the Goan breakfast!

While most people all around the world need to set their phone alarms or table clocks to wake them up in the morning, we in Goa wake up to the gentle ‘Ponk, Ponk’ of the friendly Poder circling outside our houses. 

The ‘Poder’, an adaptation of the Portuguese ‘Padeiro’, is a term used for Goan bread maker. 

'Poderachi Cycle' 

Arriving as many as three times in a day (morning, afternoon, and evening) in some places, he is a much awaited morning figure in the lives of Goans. Early every morning, the local Poder can be spotted on his humble bicycle that is laden with a basket of freshly baked Pao, taking his usual round of the neighbourhood. At the sound of his iconic horn, people scramble outside their homes to buy their share of pao and poee from him, before it gets all sold out.

And that brings us smoothly to the Goan Pao and Poee. 

Pao and Kaakana

What is the difference between the two you ask? Well, Pao, for the uninitiated, is Portuguese for bread and is traditionally prepared in a small hole in a woodfired oven. 

Poee

The Goan Poee, on the other hand, is the local name for leavened bread and is the more nutritional cousin of Pao. It is prepared by adding more brand and thereby increasing its nutritional value. It is round and soft and resembles pita bread because when cut midway, the halves resemble pockets. 

Traditionally, the poee is made from half-maida and half whole wheat flour, that was fermented using coconut palm wine or toddy for two continuous days after which It is rolled into a ball and flattened on the floor of the wood fired mud oven, locally known as ‘forn’. 

But the commercial varieties nowadays use the easier (and less healthier) way out…it uses refined flour and the bran is sprinkled only on top.

Pao is made from the same dough but instead of flattening it on the floor of the forn, a pan is used. 

Other than the pillowy soft, square shaped Pao, there are a variety of other breads baked by the Goan Poder, namely, Kaakana, Undo, and Katriacho Pao.

Kaakana (translated as ‘bangles’) is a crunchy, aromatic, freshly baked variety of bread with a hole in the centre thus resembling a bangle in shape. Undo is known for its distinct round shape, spongy interior, and brittle crust. 

Katar is the local name for scissors and katriacho pao (or katricho pao) therby gets its name.

The Poee and Pao pair well with almost everything. Most frequently the Goan pao teams with a curry or gravy preparations as its soft texture allows it to mop off uptil the last bit of gravy from the plate.  

Goan Bhaaji-pao

Another famous Goan breakfast is the local Bhaaji Pao. 

Not to be confused with the more popular Pav Bhaji more commonly eaten by the rest of India, this comes in two options; Sukhi bhaji which is usually a slightly watery but majorly dry preparation of potatoes, and Patal bhaji which is a vegetable gravy usually made of dried peas or sprouts. 

There is also a hybrid variety, fondly called the ‘mix bhaji’ where you get served half of each of the above two options.

For the non-vegetarians, there is Ros-omelet, which is essentially omelette in chicken gravy, served with, you guessed it, the ubiquitous, Goan Pao. 

Goan 'Kaakana'

The ‘Kaakan’ variety of bread is usually served as an evening tea time snack in Goan households.  Back in the day, when formula feed wasn’t invented yet, babies were fed a carbohydrate rich broth made by soaking these ‘Kaakana’ in water…a fact that older generation of Goans will testify. Just goes to say that Goans have learned to identify with bread ever since they were babies, a trait that translated to Pao being an integral part of Goan cuisine. 

Poee, Pao, Kakana

Truth be told, there is no right time for the Goan Poee and Pao. Have it at tea time or for lunch. For dinner, or more commonly a breakfast option. 

Be the most basic Undo, warmed over the fire, sliced open and lathered with butter and a spoonful of jam or Mangaad spread over it, or a toasted Poee with your favourite sukhi or patal bhaaji. Be it Ros-omelet or cutlet-pao, or the plain-Jane Kaakan if you’re on a diet, it is these comforting varieties of bread that have formed a breakfast habit in generations of Goans. 

Irrespective of economic status, religion, caste,and creed, we all need our daily Pao and Poee for a satisfying Goan breakfast. And that makes the Poder an indispensable  figure in our lives. 

Even Mario Miranda’s iconic Goan caricature collection has a Poder featuring somewhere in it.  

They say a Goan and Pao are inseparable. While I do not cater to illogical stereotypes, I have to say that the Poee, Pao, and Poder are very much a part of Goan heritage…something we are extremely proud of and would love to keep intact for generations to come. 

So, ‘Obrigado, Goa!’ for ensuring that we can eat our bread and have it too. For that, we are grateful.

Stick around for another interesting facet of life in my beautiful state.

Until then,

Mog aasu di.

(Let there be love!)

 

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I'm participating in #BlogchatterA2Z. 

My theme for the challenge is ‘Obrigado, Goa!’, under which I’ll be writing 26 posts on Goa (April 1-30th, excluding Sundays), each post corresponding to the letters of the English alphabet. You can read more about it in my theme reveal post.

#BlogchatterA2Z: O for ‘Old Goa’ - Of the Feast, Church, Exposition, and so much more

My topic today is special one, one that is a matter of pride for all Goans irrespective of religion, one that is a source of intrigue among all tourists visiting Goa, one that is famous for its miraculous history, of fascinating faith, of undeniable devotion. 

I’m talking about Old Goa. 

Old Goa is located beside the the Mandovi river in the western Indian state of Goa. It was founded as a port town by the rulers of the Bijapur Sultanate in the 15th century. In 1510, it was captured by the Portuguese and became the administrative seat of Portugal in India. 

Also called ‘Velha Goa’ (‘Velha’ in Portuguese is ‘old’), Old Goa was once the former capital of Portugal in India. Later in the 18th century, however, the capital was shifted to Panjim or Nova Goa, which is 30 minutes away from Old Goa. 

Famous for its magnificent colonial monuments, Old Goa came to be known as Rome of the East and earned the epithet of ‘Golden Goa’. 

Chief among these is the Basilica the Bom Jesus. The Basilica was constructed by the Portuguese ruler Aponso De Albuquerque for celebrating the victory of capturing a city in Goa. Adorned by Portuguese Manueline architecture, this Basilica is a sight for sore eyes. However, let that not distract you from the tranquility this place

It is here that the holy relics of Saint Francis Xavier, the patron saint of Goa (fondly called ‘Goycho Saayb’ ) are preserved in a silver casket. 

Story behind the casket: 

The casket was commissioned as a Thank you to St Francis by Fr Marcelo Mastrilli, an Italian Jesuit priest, who was miraculously revived from death on two occasions and believed it was St Francis Xavier who had saved his life. 

Fr Mastrilli, however, did not live to see the casket completed as he was killed in Nagasaki in Japan months prior to it being readied.  

The miracle: 

The body of St Francis was originally transported back to Goa in a lime-slake, from which his body miraculously emerged unmolested. He was placed on view in a raised reliquary, with annual festivals, where, up until recently, pilgrims had the opportunity to kiss the exposed, miraculously mummified feet of the saint. Reportedly, in 1554, an excited devotee in a bout of over zealous faith, bit off the the pinky toe of his right foot. The attendees were shocked to see this, but not as shocked when they saw blood gushing from the site of the bite, like from a living body. Later, in 1614, by order of the church, his right arm was severed at the elbow and taken to Rome.

Once every decade, the mortal remains are taken down from 22nd November to 4th January,  for a ceremoniously conducted exposition. 

During this time, the relics are kept in the cathedral for 44 days. The exposition travels in a formal procession from the Basilica of Bom Jesus to the Se cathedral De Santa Catarina or Se Catedral there. Various stalls set up in the vicinity sell Goan handicraft, souvenirs, and ornaments. Plays and dramas on the life of Saint Francis Xavier are played during the exposition. Following the closing ceremony, the procession returns to the Basilica of Bom Jesus with the relics. 

The mortal remains of Francis Xavier in the basilica of Bom Jesus in old Goa draws tourists and devotees from around the world. The last exposition was held in 2014 and was presided over by the Archbishop of Mangalore Rev Bishop Aloysius and Archbishop of Goa and Daman Rev Bishop Filipe Neri Ferrao. If you want to witness the next exposition, make a trip to Old Goa in 2024. 

Old Goa feast or the feast of Saint Francis Xavier is celebrated on 3 December to commemorate the day St Francis died and was buried.  Preceding the feast, 9 days of Novenas are held and attended by scores of tourists and Catholic pilgrims who throng to Goa to pay their respects on this day and honour the memory of the saint.

Old Goa also has other glorious churches like the Se Cathedral, Church of Saint Francis of Assisi, and St Augustine’s tower, and others owing to which it has been declared a World Heritage site by UNESCO. 

There are lot of interesting places and activities worthy of mention in the area. The Archaelogical Museum, the Wax Museum, Fontainhas, Divar island, to name a few. Famous for its heritage walks, cycle tours, and water sports, this port town in Goa Iis known and loved for  its wonderful combination of spirituality, faith, and heritage…yet another reason to say ‘Obrigado, Goa!’

Tomorrow’s post will talk about a simple flavour of daily Goan life. Be there to witness it. 

Until then,

Mog aasu di. 

(Let there be love!)  

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I'm participating in #BlogchatterA2Z. 

My theme for the challenge is ‘Obrigado, Goa!’, under which I’ll be writing 26 posts on Goa (April 1-30th, excluding Sundays), each post corresponding to the letters of the English alphabet. You can read more about it in my theme reveal post. 

#BlogchatterA2Z: N for Nostalgia - Goa then and now.

“So much in Goa has changed. Back in the day…” is a common refrain used by most from the bygone generation. 

It’s true Goa has changed a lot over the ages. And I realised this only when a friend forwarded me some pics of the Goa of yesteryear. 

Thus began my research. Conversation with family alone revealed many facets of Goa I wasn’t aware of. Then there was Google who through rare pics brought to life all they were saying. And of course, there was good old fashioned day dreaming. Lots of it.

In fact, I envisioned sitting in a time machine and travelling back into the past to an era long before I was even born. 

No cell phones, no Netflix, no blogging, at first it seemed blasphemous. However,  living on love and fresh non-polluted air seems not such a bad idea at all. Back in the day, everybody in Goa trusted implicitly…they would sleep with their doors unlocked, assured they were safe. When I first heard this, I was aghast. Doing that in today’s day and age seemed unimaginable. But going by the innocent and sweet temperament of Goa’s older generation, i am totally convinced this happened. 

Back then, there was minimal security and maximum bonhomie among Goans. 

Everything from the food we ate to the songs we sung were a evident of Goan culture and heritage. Goa was untouched by urbanisation then. 

People used utensils made of clay and wood. The food was earnestly prepared using the vegetables that were freshly grown. Grain and fruit were pesticide free and our hearts weren’t stained with greed. Nobody burned with jealousy. Nobody gloated with pride. 

The Goan community back then was a humble fun loving bunch of good hearted people, who saw each other through in good and bad times. And this was reflected in everything around them. In the edifices, buildings, monuments. There was a simplicity in everything…a purity that nothing could taint, neither wrath nor power. 

On the flipside however,  modernisation wasn’t that bad. A lot of progress also came along, pulling Goa from its old status of ‘a place that time forgot’. As tourism started expanding, our economy begun booming. A lot of opportunities, both on the creative and economical front, came along. 

Goa had traded a part of itself to the devil for the betterment of its coming generations. Our generation…a generation that hasn’t yet fully understood its worth but are trying.

Sharing below some pictures I found while looking up the Goa that used to be. 

Mandovi Hotel, Circa 1954

Vintage Soda

Steam engine, prior to 1961

Vintage car (1)

Vintage car (2)

Vintage car (3) 

Mangeshi temple (80s) 

Church of St Augustine (1880) 

 

Despite losing a lot of that old world charm along the way, Goa still has its remnants and reminiscings. We still have memories, and stories regaled to us by our elders. We still have the tell tale signs of an era to draw inspiration from. 

So for all that was, is and will always remain precious. For that which is truly Goan and no amount of time and trend can change, we say, ‘Obrigado, Goa!’

See you again on Monday.

Until then, 

Mog aasu di.

(Let there be love!)

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I'm participating in #BlogchatterA2Z. 

My theme for the challenge is ‘Obrigado, Goa!’, under which I’ll be writing 26 posts on Goa (April 1-30th, excluding Sundays), each post corresponding to the letters of the English alphabet. You can read more about it in my theme reveal post. 

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#BlogchatterA2Z: M for ‘Mankurad’ - Goa’s not-so-aam Mango

Ask any Goan what summers mean to them, and you will find one word making its way in almost all the answers…’Mankurad'. 

It is one of the blessings of nature that Goa is known for its rich seasonal variety of fruits. Mangoes in Goa cover the largest area under fruit crops. A bountiful harvest of Mangoes; Mussarat, Malgesh, Mankurad, Culas, Bishop, Afons, Hilario, Gadgil, Kolar, Fernandin, to name a few, mark the ethos of Goan summers. 

Each variety has its own unique flavour. But if you imagine a kingdom with mangoes as subjects, there is no denying that the Goan Mankurad will be king. 

The name ‘Mankurad’ is the local version of its original name, ‘Malcorado’, which means poorly coloured. The pale reddish-yellow and greenish hue of the mango that made the Portuguese assign it that name. Kurad, Goa Mankur, Malcorado, or Corado are some of the other names the Mankurad mango goes by in Goa. 

It’s a shame Shakespeare wasn’t Goan, or he’d have said, “What’s in a name? A ‘Mankurad’ by any other name would taste as great.”

Even before you bite into this heavenly mango, you will be besotted by its aroma. The scent of Mankurad mangoes kept to ripen in wicker baskets laden with stacked hay in a warm dry corner of the storeroom in Goan houses fills the home and heart with an unexplainable joy. 

Weighing around 200-250 gms, the Goan Mankurad mango has a really small and flat mango stone or seed, and hence is more pulpy and less fibrous than other varieties. It has an exclusive sour-sweet and velvety flavour, a combination quite distinct in taste. Also known as the ‘table mango’,  it is a sheer delightful to eat, and although enjoying it may be a messy affair, it is worth every bit of the mess. 

Back in the day, Goa was believed to have more than a hundred varieties of mangoes. But with deforestation and concrete jungles on the rise, there are fewer Mankurad trees than there once were. 

Worthy of mention here is the Mankurad festival of Goa, where jams, pickles, squashes and other mango based beverages prepared using the Mankurad mango are exhibited. Organised to inculcate love towards the humble Goan mango, this festival aims to promote Mankurad cultivation across the state and to encourage planting Mankurad mango saplings by locals in their own backyards. 

Goan mangoes have always been known to be best in the world. 

If you don’t believe me, here are testimonies of eminent people over the ages. 

1) The Portuguese Renaissance Sephardic Jewish doctor and pharmacognosy expert, Garcia da Orta extraordinary Colóquios dos simples e drogas da India could assert that mangoes 'surpass all the fruits of Spain.'

2) In 1963, Italian adventurer, Nicollao Manucci once said, “The best mangoes grow in Goa.”

3) In the 18th century, the Scottish sea captain, Alexander Hamilton said,'The Goa mango is reckoned the largest and most delicious to the taste of any in the world, and the wholesomest and best tasted of any fruit in the world.'

Come March, the Goan market starts slowly filling up with mangoes. By April, they become a common sight. As summer ends, locals have had their fill and are now preparing to make Mangad, a delightful, golden yellow jam made from the ‘Mussarat’ variety of mangoes and thereby made to last all year round. 

The Mankurad, however, teaches us to enjoy life’s pleasures while they last.  So irresistible is its scent, that one can’t even enter the kitchen without longing to have a bite. And then before you know it, it gets devoured. 

On that delightful note, I will sign off and dig my teeth into the luscious Mankurad mango that has magically appeared at my table while I was writing this. 

And for all the mango-mania that lies ahead this summer, for the natural  gastronomic delight nature has provided to us Goans, for the mango that tugs at our heart strings like nothing else, here’s me saying, ‘Obrigado, Mankurad Goa!’

Stick tomorrow for a topic most researched by tourists visiting my lovely state. 

Until then, like we Goans like to say, 

Mog aasu di.

(Let there be love!)

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I'm participating in #BlogchatterA2Z. 

My theme for the challenge is ‘Obrigado, Goa!’, under which I’ll be writing 26 posts on Goa (April 1-30th, excluding Sundays), each post corresponding to the letters of the English alphabet. You can read more about it in my theme reveal post. 

#BlogchatterA2Z: L for language & linguistics - Goa’s vocal identity.

‘So many ideas, so little time,’ is what I told my friend when she demanded to know why I didn’t write about ‘Konkani’ for K. 

But for those like her who are cross at me for not doing a post on Goa’s official language yet, sulk no more. Because today, I intend to do just that. 

My post today is all about Goan languages and linguistics.

The two main languages spoken in Goa are Konkani and Marathi. Konkani was declared Goa’s official language by the government in early 2000 and is the predominant language of Goa. 57% of Goans speak Konkani.  While a small section of politically influential Goans still speak Portuguese, English is spoken relatively more commonly than Portuguese.

When it comes to Konkani, there is a distinct difference in the dialect and diction based on where in Goa you live. Also, the Catholics talk a different sounding Konkani from the Hindus. Since Goa shares a border with Maharashtra, the Konkani that the latter speak is influenced by Marathi. And is almost similar. Goa also shares a border line with Karnataka State, and so Kannada's influence is sometimes noticeable in Goa's south and south eastern regions.

Goa has a huge number of non Goans settled in and so you will find a large number of people speaking their mother tongue. These include: Marathi, Oriya, Sanskrit, Tamil, Telugu, Urdu, Bengali, Gujarati, Hindi, Malayalam, Assamese etc. 

When it comes to the written word, Konkani is written using the Roman and Devnagri script.  The former is more popular among the Christians.  Among the local Christians, the Roman Catholic Missionaries built up a literature which is of Christian inspiration and so they write in Roman lipi (read ‘style’) rather than in Devanagri script. On the other hand, however, majority of the Hindus use the Devanagri script and also use Marathi for communication. 

It was during one of the edits of the inquisitionccc that Konkani literature was prohibited. However, once Goa was liberated, literature in Konkani started getting written, once again. It was only later in 1975, however, that the The Sahitya Academy recognised 'Konkani' as an independent modern literary language.

Even today, when we think of Goan Konkani literature, poet, novelist, and play write Bakibaab Borkar comes to mind. Other Konkani writers from Goa include Lakshmanrao Sardesai, Ravindra Kelkar, Manohar Sardesai, Dolphio Lobo, R.V. Pandit, Pundalek Naik, and Nagesh Karmali.

There is endless debate over Konkani being medium of instruction for primary education in schools of Goa. While some believe this should not be the case, there are others who are insistent over complete autonomy of the local language.   

But one thing is for certain, no matter how diverse our language and how different our views over the matter, we Goans are connected by the fact that we are united by heart and for that we are eternally grateful. 

We are grateful for our literature and for our writings. For our ‘kaatara’ and ‘tiatra’.  For our plays and our poetry. And hence in all modesty, we express our love and respect, by saying ‘Obrigado, Goa!’

Join me tomorrow for yet another local treasure of my lovely state. 

Until then, 

Mog aasu di.

(Let there be love!) 

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I'm participating in #BlogchatterA2Z. 

My theme for the challenge is ‘Obrigado, Goa!’, under which I’ll be writing 26 posts on Goa (April 1-30th, excluding Sundays), each post corresponding to the letters of the English alphabet. You can read more about it in my theme reveal post. 

#BlogchatterA2Z: K for Kunbi sarees - the Goan heritage saree.

Today, while brainstorming for ideas for the ‘K’ post in my A to Z series, I received a text from a friend, asking me if I’d like to join her to a saree exhibition she was invited for. 

While I politely declined the offer with the excuse that my mind isn’t into retail therapy these days, a thought struck me…why not write about the traditional attire of the womenfolk belonging to Goa’s oldest tribal community, the Kunbi saree. 

It was the 400 years of colonial rule, especially after the inquisition of 1560 that resulted in the suppression and disappearance of the Kunbi culture, including the wearing of the Kunbi sari. The Portuguese did not approve of the apparel for the converted Goan, and forced them to change their dressing style. 

With the liberation of Goa in 1961, the Government and the Kunbi tribe tried to revive this lost piece of their heritage but somehow, it never regained its original popularity. 

Today, you will see this saree being worn, by farmer women during festivals such as the Shigmo, or dance performances, such as 'Dhalo' or 'Fugdi'. But these are mostly limited to remote villages of Goa. 

The origin: 

The word Kunbi is derived from ‘kun’ which means family and ‘bi’ which means seeds and literally means ‘a family of people who sow seeds’. The Kunbi tribe was originally a farmers tribe, and hence the saree was designed to enable the woman to work comfortably in the fields.

Characteristic features: 

The drape is simple and is just below the knee (shorter than the 6 yard saree). The Kunbi saree has a  weave that is 100% cotton and is handwoven into a steady fabric so that it doesn’t wear easily. 

The saree exhibits a red base color, with a red and black checkered pattern (modern variations of blue, grey, and ivory now exist) and a gold border. A puffed sleeve blouse is usually teamed over it. However, the earliest versions (known as ‘kapad’ in Goa) were worn without the choli, with the fabric tied in below the shoulder and a strip of cloth crossed over the left shoulder secured at the back. The Kunbi women would pair it with simple glass red and green bangles and black beads necklaces. 

Symbolic significance

One interpretation says that the gold border on the saree convey a spiritual message as it resembles temple archways. The cross-crossing geometrical lines are often interpreted as a version of 'nava graha'  or nine planets. The red dye used in saree worn by married women is said to signify fertility and is obtained from a wild fruit called 'jafflinchi fala'. 

Another interpretation says that the color red denotes the buoyancy and vitality that permeates Goa, while the checkered pattern represents from the creative forces of nature, wherein both the horizontal and vertical lines embrace each other to form a sacred block of space. 

The Kunbi saree is still a dwindling heritage apparel. However, one cannot miss to mention the contribution by late designer Wendell Rodricks, a much acclaimed Goan name in the fashion world, who ensured that the humble Kunbi sari found its way into many a modern wardrobes.

It is thanks to attempts like his that the Kunbi Saree has made its mark on the Red carpet, taking Goa to an international standard; the Cannes Film Festival.  Draped as a normal saree, the 6 yard version is also flaunted by women in modern cliques. And although these designs have a touch of modernity added to them, they still retain the original Kunbi tradition.

And for this unique blend of old and new, heritage and style, pride and perseverance, we say, ‘Obrigado, Goa!’ 

Stick around tomorrow for yet another interesting nugget of information about my beautiful state.

Until then, 

Mog aasu di.

(Let there be love!)

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I'm participating in #BlogchatterA2Z. 

My theme for the challenge is ‘Obrigado, Goa!’, under which I’ll be writing 26 posts on Goa (April 1-30th, excluding Sundays), each post corresponding to the letters of the English alphabet. You can read more about it in my theme reveal post. 

#BlogchatterA2Z: J for Jackfruit in Goa - 5 Goan delicacies made from jackfruit

If you are a vegetarian who enjoys preservative-free, healthy, organic food, and have stumbled upon this post, please continue reading. You are in for a treat. 

Today’s topic is dedicated to Goa’s unsung hero of fruits, the multifaceted, multiuseful, ever-so-humble, jack of all fruits…the jackfruit. 

The jackfruit (also called jak) is the largest tree-borne fruit and has been in cultivation in India for the past 3,000 to 6,000 years. 

The tree is pollinated by stingless bees called Tetragonulaa Iridipennis.

In Goa, the jackfruit is locally called ‘Panas’. There are two varieties of panas found here. One is the firmer, crisper variety known as Kaapa panas, and the other is the soft, pulpy variety called Rasaal. The former can be eaten raw, while the latter is difficult to eat (owing to its soft slippery texture) and is mostly juiced or it’s pulp is used in cooking. 

Like I’ve said in my previous posts, we Goans find a way to celebrate small joys. 

‘Pansache Fest’ is one such celebration. Organised by Marius Fernandes, Socorro Church’s parish priest Fr Santana Carvalho and villagers from Socorro, this is a local gala event that exhibits and sells various jackfruit delicacies. Pansache fest is conducted every year on 24th June and is held in tandem with Sao Joao activities.

That said, you don’t always need to attend a festival to celebrate. There is a feast going on in every Goan household, with different local preparations being cooked using the panas during the jackfruit season (March to June, and September to December).

Below are five delicacies prepared from jackfruit in Goa. You may want to give these a try:

1) Pansache Dhonas: a local jackfruit cake of sorts made from the pulp of the rasaal variety of jackfruit, coconut jaggery, and semolina, either steamed in a double boiler or oven baked at 180 degrees Celsius for 30 minutes. It is delicious in taste and can give  store bought cakes a run for their monty.

 2) Jackfruit leather (also called ‘Pansache saatth’)- this is dehydrated fruit cut into chewy flexible sheets like leather (hence the name) made from fresh jackfruit pulp. Jackfruit leather made from fresh jackfruit is nutritious and rich in dietary fibre, carbohydrate, vitamins, minerals, and antioxidants. 

3) Jaffee - this is a coffee made from jackfruit seeds, which are dried and roasted before they are ground into a fine powder that imitates the taste of cocoa seeds. This powder doesn’t contain caffeine and can be stored for six months in an airtight container.  Jaffee is prepared just like filter coffee, using this powder as substitute for coffee beans. 

4) Pansachi patollyo - This is a variation to the traditional Goan Patollyo (check my post on Goan desserts) and is made in a similar manner, the only difference being here, the stuffing is essentially made of jackfruit. 

5) Jackfruit chips - crispy, crunchy, and tasty, these are a popular Goan snack prepared by deep frying thin vertical strips of half-ripe jackfruit kernel. 

There are numerous other innovative  preparations that Goans make using the the seeds, kernel, and even the rags of the jackfruit. From juices to chutneys, from bhakri to curries, from cakes to cutlets, Goans are always  experimenting with their recipes, thanks to a healthy annual harvest of the humble fruit. 

If it wasn't for the bounty that nature has bestowed us with, we wouldn't be able to enjoy this plethora of  scrumptious dishes. So in all delight and humility, we raise a special cheer and say, ‘Obrigado, Goa!’

I hope to see you all tomorrow.

Until then,

Mog aasu di.

(Let there be love!)

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I'm participating in #BlogchatterA2Z. 

My theme for the challenge is ‘Obrigado, Goa!’, under which I’ll be writing 26 posts on Goa (April 1-30th, excluding Sundays), each post corresponding to the letters of the English alphabet. You can read more about it in my theme reveal post. 

#BlogchatterA2Z: I for IFFI - for the love of International Cinema.

Today’s post in my A to Z series is a special one, for it caters to the cinephile in you and me. 

I’m talking about the International Film Festival Of India that happens in Goa in November every year. 

IFFI is the only official film festival of the Government of India and is conducted jointly by the Directorate of Film Festivals and the state Government of Goa. It is an ‘A’ grade film festival accredited to the International Federation of Producers’ Association (FIAPF).

IFFI was founded in in the year 1952 but was moved to Goa from Trivandrum only in 2004. Since then, every year, it has been showcasing here a collage of the best contemporary and classic films from around the world. 

It is here that world famous filmmakers, actors, academicians and film enthusiasts celebrate cinema and the art of filmmaking. There are a number of screenings, master class sessions, panel discussions, presentations, and seminars held on each day of this week long festival. 

IFFI has a schedule of 300+ screenings.

Held annually in Goa, the festival is attended by cinema buffs from all over the country who visit Goa especially for the festival.  

IFFI provides a common platform for filmmakers from across continents  to showcase their talent by putting across their best works.

In this way, it not only allows the intermingling of various cultures but also provides a wide exposure to cinema from across the world. 

The festival features a wide spectrum of movies ranging from feature films to documentaries to biopics and occasionally other special sections. 

There are interactive sessions after the screening where the audience has a chance question the filmmakers present about the movie. Sometimes, the screening of the movie is followed by a panel discussion where the film is discussed, thus providing a unique opportunity to hear the experts speak about their experience during the making of the film and understand the nuances of cinema. 

For the last two years, IFFI is being conducted in the experimental hybrid format, considering the ongoing pandemic. So that means the festival is conducted both virtually and physically. However, those attending it online will miss out on the makeshift snack stalls and gorgeous art installations put up especially for the event, one a feast for the tummy and the other a feast for the eyes. 

As for the physical event (barring in exceptions like the  pandemic), the following protocol applies: 

1) Log into the website and register yourself as a delegate.

Registering for IFFI gives you access to the film screenings, workshops, seminars, master classes of the festival, everything except the opening and closing ceremonies. These are invite based events. Online ticket booking needs to be done. 

2) Once registered, you can collect your delegate badges and IFFI kits from Kala Academy. The kit contains a catalogue with the schedule of film screenings and their timings. 

3) IFFI has you spoilt for choice, so it helps to decide in advance which screenings you’d like to attend—-make your own listings accordingly. 

From then after, the show is on! 

It is for this very display of creativity, talent, and style, and a chance to appreciate world class cinema on the big screen, we, in all enthusiasm, cheer and say, ‘Obrigado, Goa!’ 

Watch out for tomorrow’s post where we talk about a unique local flavour. 

Until then, like I always say, 

Mog aasu di. 

(Let there be love!)

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I'm participating in #BlogchatterA2Z. 

My theme for the challenge is ‘Obrigado, Goa!’, under which I’ll be writing 26 posts on Goa (April 1-30th, excluding Sundays), each post corresponding to the letters of the English alphabet. You can read more about it in my theme reveal post.