Skip Gobi Manchurian, Eat These Vegetarian Dishes In Goa Instead

In a shocking turn of events last week, the humble Gobi Manchurian has found itself at the centre of a culinary controversy. The crispy cauliflower florets coated in a tangy sauce, a sinful streetside delicacy for vegetarians, this North Indian favourite has long been a staple. However, recent revelations have cast a shadow over its reputation.

In a bid to crack down on questionable culinary practices, authorities in Goa have slapped a ban on this dish at local vendor stalls at an annual fair. The reason? Poor hygiene, rampant use of artificial colours, and the shocking inclusion of reetha (Indian soapberry) powder in the sauce. Yes, you read that right—reetha powder, the same stuff you use for laundry, making its way into our beloved Gobi Manchurian.

As news of the ban spreads, reactions have been mixed. Some lament the loss of their favourite street food indulgence, while others see it as a necessary step towards ensuring food safety. Meanwhile, you should reconsider eating this dish when in Goa, when there is a multitude of local vegetarian food, delicious and unique, to explore and indulge in.

A prevalent misconception about Goan cuisine is that it's all meat and fish dishes. Contrary to this stereotype, local vegetarian food here offers a rich and diverse culinary style of the Konkan coast, emphasising plentiful greens, especially during the monsoon season.

Sweet Bun and Alsande Tonak

Beloved culinary delights and snacky, the sweet bun is a soft, fluffy bread infused with the sweetness of banana. It is enjoyed with Alsande bhaji, a savoury curry made from locally grown red cow peas cooked in a fragrant blend of spices and coconut milk for a truly satisfying meal. This combination perfectly captures the essence of Goan cuisine, blending sweet and savoury flavours to create a culinary experience that delights the senses.

Where to eat: Cafe Tato in Panaji is an old restaurant serving this item and more throughout the day. Saligao Deck is another hole-in-the-wall cafe that you can try. 

Mooga Gathi

Mooga Gathi stands out as a quintessential dish that encapsulates the region's rich culinary heritage. Made from sprouted moong beans cooked in a luscious coconut-based gravy, Mooga Gathi is a delightful blend of flavours and textures. The dish is infused with aromatic spices and seasoned with tangy tamarind, creating a perfect balance of sweet, savoury, and sour notes. Whether enjoyed with rice or sopped up with crusty bread, Mooga Gathi offers a taste of authentic Goan cuisine that satisfies both the palate and the soul.

Khatkhatem

Khatkhatem, a traditional Goan dish, is a medley of various vegetables, typically including pumpkin, sweet potatoes, yam, and beans, simmered to perfection in a fragrant coconut-based curry. Infused with a symphony of spices such as turmeric, cumin, and mustard seeds, Khatkhatem offers a burst of savoury goodness with every bite. Its velvety texture and harmonious blend of flavours make it a favourite among locals and visitors alike. Served hot alongside steamed rice or crusty bread, Khatkhatem is not just a meal but a celebration of Goan culinary heritage, inviting everyone to savour its rich and tantalising taste.

Where to eat: Mum's Kitchen serves Goan dishes, which are quite close to their authentic tastes. 

Caldin

A Goan spin on Portuguese for 'soup', Caldin is a dish known for its mild and creamy coconut-based curry. It may feature a variety of fresh vegetables, such as potatoes, carrots, cauliflower, and peas, cooked with fragrant spices like turmeric, cumin, and coriander. The dish is typically simmered gently to allow the flavours to meld together, resulting in a rich and flavorful stew. Served hot with steamed rice or crusty bread, it is a comforting and satisfying meal that highlights the diverse flavours of the local cuisine.

Where to eat: Most small Goan restaurants will serve caldin, but best to try it at one of the local joints in Fontainhas in Panjim or Margao.

Patolyo/Patoleo

A sweet delicacy cherished for its unique taste and leaf-wrapped preparation. It consists of a sweet rice flour batter spread thinly on turmeric leaves and filled with a mixture of coconut, jaggery, and spices. These parcels are then steamed to perfection, resulting in a deliciously moist and aromatic treat that delights the senses with every bite.

Where to eat: Being a seasonal, essentially a harvest festival food, it is available on pre-order from The Goan Kitchen in Margao.

While it may be uncommon to find these vegetarian delicacies in restaurants, established and long-standing "Goan" restaurants serve a good selection of local tastes. Alternatively, individuals seeking vegetarian fare can turn to home chefs based near their location.