EAST INDIAN COMMUNITY CUISINE

As mentioned before, the East Indian Community are a mix of different communities like Kolis, farmers, Brahmins, adivasis, etc, therefore, the East Indian cooking cannot be standardised…… This cuisine is a blend of different identities…… The East Indian Community liked to differentiate themselves from the other Christian communities of Konkan regions…… Thus, the cuisine of East Indian Community is distinctly different from that of the Goans and Mangoloreans…… Even though the recipes have been developed during the days of the British in India, this cuisine is a pleasant mix of Maharashtrian, Portuguese and to some extent British cuisines.

East Indian Community Cuisine have very limited vegetarian food….. Coconut is used sparingly (Goans and Mangoloreans use lots of coconut)….. Cooking must be done on slow fires, preferably on coal/wooden fire, using traditional earthen and clay pots (chatties)…… Except for their special Bottle Masala (a kitchen staple) all the spices needed for cooking are ground by hand on a stone at home.

For this community, wine and liquor plays an important role in their celebrations, whether happy or sad……. Liquor is proficiently distilled in different strengths….. The most popular liquor is Khimad, which is heated in earthenware jars with narrow necks and served hot in small earthen cups called cheuvnies……… Khimad is a spiced (generally cinnamon) and sweetened liquor, whose base is coconut liquor.

The Christmas sweets of this community is very unique…… Riquejao (made of curd), bolde-coque ( a Portuguese cake), thali sweets (semolina, coconut, sugar and eggs, all baked in a thali), neuris (crescent shaped sweet puffs ), boros (biscuits), date rolls, cordial (made with coconut), etc. are made during Christmas.