The thought of Goa reminds us of its picturesque beaches, laid-back atmosphere, and great parties. But believe us, the area has a lot to offer, especially in terms of its cuisine. If you explore Goa’s history, you’ll find that the state was ruled by different dynasties over the years – each leaving a strong impression on the state’s culture. Take the example of food culture. It’s vast, diverse, and has a rich history all its own – some of which has been well-researched and some that still have plenty of room to explore. Did you know Goa has its own set of local breads, which are mouthwatering and delicious to the core? You heard us. Bread is an important element of Goan food culture. However, according to culinary experts, for many years, the traditional bread-making art of this region has receded from modern changes.
In the photo: Pork-a-que
Therefore, to revive a long-standing culture, food enthusiast Nolan Mascarenhas, in collaboration with the Hilton Goa Resort in Candolim, organizes ‘The Poder Chronicles’ every year. 2022 is the third year the event takes place at the hotel from August 5-7. The event celebrates the authenticity of Goan bread and the area’s baker community. “This modern adaptation of bread making affects not only the culinary legacy of everyday Goan cuisine, but also the livelihoods of local bakers, bakeries and those who love to eat. transporting bread, called ‘Poders’ – a word derived from padeiro, meaning baker, in Portuguese.The community of bakers found it even more difficult to survive due to business. shut down during the pandemic,” a Hilton Resort spokesperson explained. Nolan Mascarenhas added, “The Poder Chronicles aims to support and revitalize the Poder community and Poder culture, which is at the heart of the Goan culinary tapestry.”
In the photo: Maas-ka-pao
This year, the event focused more on modern uses of traditional Goan bread – katre pav, kakon, poie, undo, pao and banana jeera bun. These soft, airy breads are the perfect accompaniment to almost any delicious Goan dish from curries, omelettes and sausages. However, the chefs at the resort have taken a delicious and modern twist on each of these sandwiches and crafted a range of sweet and savory dishes to enjoy.
Amandeep Singh Grover said: “When made genuine, a Goan bread is second to none in taste, flavor, tradition and cooking technique. , General Manager at Hilton Goa Resort in Candolim.
In the photo: Avo’s Kakon
Nolan Mascarenhas adds: “It is an honor to present the quintessential Goa bread with a local twist while pairing it with traditional Goan cocktails.”
Some of the signature delicious dishes that the chefs have prepared include:
- Maka Kullyo Zai – slow-cooked crab xacuti, brewed with charcoal-grilled katre pao.
- Maas-ka-Pao – meat tart on pound cake
- Avo Kakon – imitation cafrael and butter salsa on kakon (aka bagels)
- Balcao in Saipem – a delicious dish made with undo pearls, sweet potatoes and coconut – praising the local architecture.
- Pork – shawarma-style juicy pulled pork, wrapped in poi bread.
