WBalchão has been described as "a fiery dish from Goa which is almost like a pickle". It is a spicy seafood or meat dish in Goan cuisine.
WBebinca, also known as bibik or bebinka, is a traditional layer cake of Goa, India derived from Indo-Portuguese cuisine. Traditionally, Bebinka has between 7 and 16 layers, but it can be modified per one's convenience and taste. It is especially popular during Christmas, but is available in Goa year round due to tourist demand. It is also easily available to carry and preserve for a long time or eaten fresh.
WFrango à Cafreal is a spicy chicken preparation consumed widely in the Indian state of Goa. The preparation originated from the Portuguese colonies in the African continent. It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese.
WCastella is a kind of wagashi originally developed in Japan based on the "Nanban confectionery". The batter is poured into large square or rectangular molds, baked in an oven and cut into long rectangular shapes. Since the recipe calls for mizuame, a type of sugar syrup, Castella has a moist texture.
WCrab curry is a typical Indo-Portuguese dish from Goa, Daman and Diu, a region along the west coast of today's India which was part of the Portuguese State of India. It is also a typical dish from Mozambique, due to the significant population of Goan origin that exists in that country.
WThe egg tart is a kind of custard tart found in Chinese cuisine derived from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard. Egg tarts are often served at dim sum restaurants and cha chaan tengs.
WFish moilee/Moily or fish molee is a spicy fish and coconut dish of possible Portuguese or Indian origin. It is common in India, Malaysia and Singapore. During the times of the British Empire, it spread into other places of South-East Asia, such as Singapore.
WPortuguese chicken, also known as Portuguese-style chicken or galinha à portuguesa is a dish found in Macanese cuisine.
WThe Goan sausage or chorise is a typical reflection of Indo-Portuguese cuisine from Goa, Daman and Diu, which once were part of the Portuguese State of India. It is based on the chorizo sausage, introduced from Portugal. It is made with pork and various other ingredients, which make it extremely spicy.
WPortuguese sauce is a sauce in Macanese cuisine.
WSarapatel, or Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal Konkan region of India, primarily Goa, Mangalore and East Indians of Mumbai Sarpatel. The former Estado da Índia Portuguesa colony. It is also prepared in northeastern Brazil.The word ‘sarapatel’ literally means confusion, referring to the mish-mash of ingredients which include Pork meat and offal. However, in modern day version, blood is rarely used as now getting the pure blood is slightly difficult. The meat is first parboiled, then diced and sauteed before being cooked in a spicy and vinegary sauce.
WTempura is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by Iberians in Nagasaki through the fritter-cooking techniques in the 16th century. The name "tempura" may originate from the Spanish Témporas or from the Portuguese Têmporas, which refer to the Ember Days, during which no meat is consumed, or from the Portuguese word tempêro, meaning “seasoning”.