Pork sausage is one of the traditional food items of the Goan cuisine. It is mostly loved by the Catholic community of Goa. Pork sausage is basically a boneless pork meat that is seasoned with the required spices and is marinated with vinegar. This mixture is then kept in an earthen vessel over a period of two days. This process allows all the spices and the vinegar to blend properly with the raw meat. The filling is then stuffed into casings which are made up of a layer of intestines of beef meat. They can be eaten boiled, fried, as pork chops and as a pie filling in sandwiches. The most common dish that is prepared by using the sausages is the ‘Choris pao’; bread stuffed with sausages. Pork sausages are easily available in New Margao Municipal market, near the old Margao Municipal building and the Mapusa Market. Pics Credit – Shivang Mishra I NT GOGOANOW.COM [siteorigin_widget class=”SiteOrigin_Widget_Image_Widget”][/siteorigin_widget]

When I close my eyes, I’m often transported to our old house with its traditional clay-tiled roof, where my entire childhood was spent happily with my grandparents and the lovingly tended trees that surrounded it. Our quiet afternoons were spent playing Bhatukali, the kitchen-kitchen game under its deep green and tranquil shade. Along with children, the tree also hosted parties for its guests: the birds. It was always a treat to our eyes to spot birds like the paradise flycatcher, grey hornbills, leafbirds, and orioles peeping through its thick, glossy leaves. Locally known as Fanas, the jackfruit tree is quite a useful tree in Goa and across many tropical regions. It is the state tree of Kerala and is held sacred in many cultures around the globe. In Goa, its roundish, thick and lustrous leaves are collected and stitched together with coconut sticks, to craft traditional plates (patravali). These patravalis are deftly crafted and stored throughout the year, ready to be used during village functions and other large community gatherings. Having a jackfruit tree around is like having a companion to the house. One can smell its sweet fragrance permeating the surroundings, although at times it can also be fetid. […]

Among the eight exceptional music artists handpicked for the B-side Music Production Residency programme, ‘Discokid’, a Goa-based musician will be performing at the Serendipity Arts Festival 2023.  The 11-day workshop concluded in Olaulim recently and was organised by the Serendipity Arts Foundation. The eight artists namely Dzerouengmit Lepcha, Fatima Hakeen (Discokid), Lenix Lobo, Hasan Shahrukh, Govi, Ashel Unger, Rushaki Ghosh and Medhaj Dempo, delved deep into the intricacies of music production using Ableton Live, a digital audio workstation during the residency, which formally culminated on October 20. The residency was mentored by industry experts, including Jay Pei, Megha Balani, SHFT and Puneesh Suri. Fatima Hakeen aka ‘Discokid’ is a musician and producer based out of Goa and has been featured in well-known online music shows like Mixmag Goa and Worldwide FM. Over the eleven-day intensive program, the participants explored a myriad of techniques, from working with audio clips and MIDI basics to advanced production methods, honing their skills and collectively broadening their creative horizons. “Each participant brings a unique flavour to the table: from Dzerouengmit Lepcha’s soulful melodies to Discokid’s groovy beats, Lenix Lobo’s experimental sounds and Govi’s fusion of Carnatic vocals with indie and alternative genres. Hasan Shahrukh, with his expertise in […]

Have you ever wondered how Goa was in the past? A simple 82-year-old Goan lady shares details about her life with us. Sheryl Gonsalves | NT GoGoaNow What was Goa like during your youth? There was unity in the family. My mother used to go out of the way by making less for the family and giving the neighbour. My food diet was usually rice and curry. Chicken and other meat was a luxury which was eaten for festivals. Beef was rarely consumed but pork was the most common thing. There were no fridges so we made dishes that could last for some time. I also usually had pulses, beans, pumpkin, gourd, and long string beans. A lot of superstitions were believed in those days. We were told to not go out at night because evil spirits are roaming. On ‘All souls day’ people believed that the souls will come and drink water. They would keep food on top of the roof for the souls. Another superstition was that after midnight a headless evil man/ spirit will roam with a stick. So if people heard any sound like a stick beating something, they would put the lights off and hide […]

The new menu at Fortune Miramar will leave you spoilt for choice with fascinating options from cuisines around the world SHERYL GONSALVES | NT It was a day when the sun struggled to shine through the clouds. The rain beat down against my helmet and didn’t show any signs of letting up. However, even though there were partially waterlogged roads and traffic jams, there was one thing that kept me going – I was invited to try out the new menu at Fortune Miramar curated by executive chef William Dias. The new menu themed ‘Savour’ took two months to curate. Entering the Orchid restaurant in the hotel was a sight for sore eyes. The classy bright interiors were a welcoming visual contrast against the gloomy skies. My colleagues and I enjoyed the colourful mocktails brought to our table and then started digging into the Mezze Platter which had a variety of different dips like Muhammara, Hummus, Tzatziki, Olive Tapenade, Cauliflower Tartar, and Fatoush Salad. They were perfect flavour bombs with spicy and creamy notes. The crispy pita bread elevated the eating experience by providing texture. Mezze Platter We then had Malai Broccoli which was marinated in cashew cream, yoghurt, and […]