Picture this: sun-soaked beaches, vibrant markets, and a riot of flavours wafting through the air. Welcome to the gastronomic haven of Goa, where the art of pickling is as iconic as its sandy shores. But hold on, we're about to embark on a flavourful journey that doesn't stop at Goa; let's hop over to the Parsi community, renowned for their culinary finesse and distinctive pickling traditions.
1. Mango Mania: The Battle of the Achars
In the red corner, we have Goa, flaunting its fiery, sun-drenched Mango Pickle. This local legend, known as " Miskut Mango Achar," is a punchy mix of ripe mangoes, mustard seeds, and a symphony of spices. Its Par
si counterpart? The "Pickle Mango Bafenu," a sweet and sour melange of ripe mangoes, jaggery, and a secret blend of spices. Along with “Ambakalyo” a semi-ripe mango showdown, and we're here for every juicy bite.
2. Vinegar Chronicles: Balchão vs. Kolmi no Achchar
Time to talk vinegar. Goa's beloved "Prawn Balchão" marries the tanginess of vinegar with a spicy blend of dried shrimp, chili, and garlic. Move over to the Parsi side, and you'll find "Kolmi no Achchar," a pickled shrimp delicacy dancing in a pool of vinegar, mustard seeds, and turmeric. Two coastal communities, two different dance moves – a spicy tango between the 2 kitchen.
3. Chili Chronicles: The Fiery Fling
Goa is no stranger to spice, and when it comes to pickling, they turn up the heat with the iconic "Prawn Balchão." Brace yourself for a spicy affair with dried shrimp, fiery chilies, and a dash of vinegar. Meanwhile, Parsis are no slouch in the spice department. Enter the "Lagan nu Achar," a zesty combination of green chilies, ginger, and sugarcane vinegar. It's a showdown of spice proportions, and we're caught in the crossfire.
4. Sweet Symphony: Jaggery Jamboree
Let's talk sweetness. Goa introduces us to the sweet and tangy dance of "Ghod Ambeache Lonche," where semi-ripe mangoes waltz with jaggery and spices. Meanwhile, Parsi pickling takes a sweet turn with "Gajar-Meva-No-Achar," a delightful medley of carrots, raisins, and jaggery. It's a sweet symphony playing in two kitchens, and we're savouring every note.
5. Roots and Shoots: The Vegetable Fiesta
In Goa, the pickling tradition extends beyond fruits and seafood to embrace an array of vegetables in the form of "Tendli Pickle" or Ivy Gourd Pickle. Parsis counter with the charm of "Parsi Tomato Chutney," a fiery concoction of tomato, garlic, ginger mixed with a hint of sweetness. It's a veggie fiesta, and both cultures bring their A-game to the table.
6. Chicken in the Kitchen: A Poultry
Tale
As we venture into the world of protein-packed pickles, Goa unveils its savoury secret – "Chicken Pickle." Marinated in a blend of aromatic spices and olive oil, this chicken delight captures the essence of Goan culinary prowess. Poultry lovers, rejoice!
7. Healthy Indulgence: Bawa Gone Goan
Speaking of pickles, we at Bawa Gone Goan take this culinary tradition a step further. Our Tomato, Chicken, and Prawn Pickles are crafted with care, using healthy olive oil, ensuring low sodium, and free from preservative
s. It's not just a pickle; it's a celebration of health and flavour.
Conclusion:
And there you have it – a tale of two rich pickle traditions that unfold like a vibrant tapestry of flavours. Whether you find yourself on the sunny shores of Goa or immersed in the culinary magic of Parsi kitchens, one thing's for sure – pickling is not just a culinary art; it's a celebration of culture, heritage, and the irresistible joy that comes from a jar of perfectly pickled goodness. Cheers to the timeless art of preserving flavours and the stories that unfold with every bite! For a taste of these delectable pickles and more, hop on over to Bawa Gone Goan and make every meal a flavour-packed adventure!