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dadra_and_nagar_haveli_and_daman_and_diu_cuisine

Dadra and Nagar Haveli and Daman and Diu cuisine

Fish Curry with Jowar Bhakri (Sama Ni Machchi Bhakri Sathe)

A rustic curry made with locally caught fish, tamarind, and coconut milk, served with jowar flatbreads — a staple among fishing communities. 1)

Lai Ni Bhaji nu Shaak (Amaranth Greens Stir-Fry)

A simple yet flavorful tribal dish of local leafy greens, cooked with mustard seeds, garlic, and ground peanuts — earthy and deeply nourishing. 2)

Choris Pao (Goan-Style Sausage Pav)

Introduced by the Portuguese, this is spicy chorizo sausage sautéed with onions and stuffed into soft local pao (bread) — a fiery street food favorite. 3)

Khatta Moong (Tangy Green Gram Curry)

A humble but curious dish where moong dal is soured with kokum or curd, spiced lightly, and often served with rice or roti. 4)

Prawn Patia

Sweet, sour, and spicy — this dish uses prawns cooked in a tomato and jaggery-based sauce, flavored with vinegar and spices, reminiscent of Parsi cuisine. 5)

Sugarcane Vinegar Fish Fry

A traditional Diu delicacy where fish is marinated in sugarcane vinegar, turmeric, and garlic, then shallow-fried until crisp and golden. 6)

Bhajiya ni Kadhi

A comfort food combination of spiced gram flour fritters soaked in tangy kadhi (yogurt-based curry) — both light and hearty. 7)

Ubadiyu (Underground Vegetable Bake)

A curious winter dish — mixed root vegetables, beans, and leaves slow-baked in an underground pit with green masala, wrapped in leaves for a smoky flavor. 8)

Kodri ni Kheer (Barnyard Millet Pudding)

A sweet made with millet, coconut milk, jaggery, and cardamom, often prepared during local tribal festivals and fasting days. 9)

Rai na Kanda (Mustard-Spiced Onion Curry)

Thin-sliced onions cooked with mustard seeds, curry leaves, and chili, creating a pungent side dish that’s paired with rice or millets. 10)

Bajra Na Rotla with White Butter

Pearl millet flatbreads, coarse and smoky, are served with a dollop of fresh white butter or ghee — a rustic favorite in both Daman and tribal areas of Dadra. 11)

Chana Bateta Masala (Chickpea-Potato Curry)

A flavorful curry made with boiled chickpeas, potatoes, and black masala, typically eaten with pav or rice. 12)

Ponk Chaat (Roasted Tender Sorghum Chaat)

A seasonal street delicacy made with roasted green sorghum kernels, sev, lime juice, onions, and masala — crunchy, warm, and tangy. 13)

Daman Sweet Bun (Local Yeasted Bread)

A soft, slightly sweet bread influenced by Portuguese baking, sometimes stuffed with coconut-jaggery filling, and served with tea. 14)

Coconut Fudge (Topra Pak)

A dense sweet made from fresh grated coconut, condensed milk, cardamom, and ghee, with occasional additions like rose water or cashews. 15)

dadra_and_nagar_haveli_and_daman_and_diu_cuisine.txt · Last modified: 2025/07/11 01:41 by aga