Delights From Goa by Aroona and Reejhsinghani by Aroona and Reejhsinghani - Read Online

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Goans are masters in the culinary art. They are born viveurs and sumptuous meals are served on every feast and occasions. A visit to Goa and a taste of their wide range of delicious curries, Vindaloos, Sorpotels and Ballchows can turn you a life time lover of this cuisine. Now you can cook all these appetizing delicious meals yourself. Aroona Reejhsinghani brings to you the sweets and dessert, fishes and prawns, pickles and chutneys from this coastal region.
Published: Jaico Publishing House on
ISBN: 9788172240783
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DELIGHTS

from GOA

Aroona Reejhsinghani

JAICO PUBLISHING HOUSE

Ahmedabad Bangalore Bhopal Bhubaneswar Chennai

Delhi Hyderabad Kolkata Lucknow Mumbai

Published by Jaico Publishing House

A-2 Jash Chambers, 7-A Sir Phirozshah Mehta Road

Fort, Mumbai - 400 001

jaicopub@jaicobooks.com

www.jaicobooks.com

© Aroona Reejhsinghani

DELIGHTS FROM GOA

ISBN 81-7224-078-3

First Jaico Impression: 1987

Thirteenth Jaico Impression: 2010

No part of this book may be reproduced or utilized in

any form or by any means, electronic or

mechanical including photocopying, recording or by

any information storage and retrieval system,

without permission in writing from the publishers.

Printed by

Sanman & Co.

113, Shivshakti Ind. Estate, Marol Naka

Andheri (E), Mumbai - 400 059.

Introduction

Goa nestles on the west coast of the Indian subcontinent. It is a tiny land between the Arabian Sea and the Western Ghats. It is as beautiful as a picture postcard with its palm-fringed beaches, emerald green hills and silvery rivers. Having been under Portuguese rule for over 450 years, Goan food is a mixture of both eastern and western influences. Goan hospitality is proverbial and even the unwanted guest is made welcome with a tasty meal, prepared from resources available in the house at that time. They are bon viveurs and sumptuous meals are served on every feast and other occasions like births and marriages. Goans excel in culinary art and they make .such fine chefs that most of the leading hotels in India employ these chefs. I must thank Mrs. Sheila Dsouza, Jennifer Vaz and Rita Fernandes for giving me their recipes to include in this book. I hope you will like this book of mine as you have liked my many other books on regional cooking.

AROONA REEJHSINGHANI

CONTENTS

Glossary