Goa is home to a population little over a million. Situated comfortably on the Konkan coastal belt, it is undoubtedly, famous for its fish and seafood. But, only a few truly know of Goa's long rich tradition of cuisine. Hence, Kumudini Usgaonkar and Shama S. Sardesai took it upon themselves to document Goa's food, including various lesser known recipes, for the first time in their cook book, Traditional
Born in 1935, Kumudini Usgaonkar completed her studies from a catering college in Goa. Today, she is a member of a Mahila Mandal in Mapusa, where she resides with her family. Sharma S. Sardesai, on the other hand, worked shortly at the Food Craft Institute in housewife cookery and Bakery & Confectionary. She is a well known Konkani writer and poet.
Bringing with them a vast legacy of not only Goan non-vegetarian dishes, but also vegetarian dishes straight out of Hindu Goan homes, both these exponents are also experts in the art of falaar, the craft of making miniature replicas of animals or fruits out of condensed milk.
Having travelled extensively not only within India but outside India as well, Usgaonkar has a vast knowledge about different cuisines. Her love for Goan cuisine, however, is unmatchable. She has prepared, tasted and held demonstrations for each and every single dish mentioned in the book and writes how homemade (spices) are definitely more authentic and tastier as compared to readymade . “Also, one cannot apply the same formula of ingredients/ uniformly for all dishes,” she writes,"If you want to cook tasty food, you must know all the properties of the main vegetable/fish/meat of the dish..."
According to Anju Timblo, managing director, Cidade de Goa, “Usgaonkar re-kindles our memories of times when home cooking brought out the warmth and hospitality of families." Timblo also wishes to incorporate Usgaonkar's extensive knowledge of authentic recipes in Resort kitchen and culinary school in a bid to recreate and preserve the traditional atmosphere by offering it to her guests.
Consisting of 333 dishes all of which are uniformly maintained in all editions with the same number of recipes for easy reference, this exotic book is more than just a compilation of recipes. It provides all round knowledge on Goan cuisine.
Divided into various categories including non-vegetarian dishes (fish, meat, poultry), vegetarian dishes (with and without garlic and onion), sweets (Atwal, Soojee, Nachni, etc.), Goan thalis, salads, pickles and chutneys, etc, the beginning of each chapter has a brief introduction to give a general idea of the variety of dishes in that category. And as if that was any less mouth watering, the book offers an array of well-captured photographs of beautifully plated dishes as well.
Published by the Fomento Foundation Goa, the English version of the book is currently in its 3rd edition. Originally published in Konkani (Usgaonkar was most comfortable in her own language, the book also exists in a Marathi edition (Gomantakia Aswad). They are available for sale at Varsha Book Stall - Panaji, Singbal Book House - Panaji , Book Fair - Hotel Mandovi - Panaji, Rajhauns Vitaran - Panaji, Graanth Abhiman - Panaji , Hari Kamat - Investment Avenue - Panaji, Priyolkar Book Stall - Margao and Loja Cidade - Cidade de Goa.
