Traditional Cooking

Slow-cooked food.

Goan fish curry prepared in this deliberate manner is manna for the soul. The lady was apologetic that on this particular evening she wasn’t using her traditional earthen pot which is the real deal.

Traditional cooking in Chorao, Goa

Chandrakalabai Mapari of Chorão

Chandrakalabai Mapari of Chorão, Goa
5D Mark II, 24-105L

 
 
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  • jc - February 2, 2014 - 6:09 pm

    Thanks Rajanbab for that nostalgic flashback. You surely agree that there is a special taste to the Kodi cooked in an earthen pot. It may interest you that there is a young Massachusetts lady (Miriam Kuttumuri possibly of Kerala origin) who markets earthen cookware in the USReplyCancel

    • Rajan P. Parrikar - February 2, 2014 - 6:13 pm

      JC-bab, indeed, the flavour of kodi cooked in an earthen pot cannot be obtained by any other means.ReplyCancel

  • Premanand - February 2, 2014 - 3:56 pm

    I still remember the “Xhit-Kodi” which my grandmother used to prepare in her earthen “boodkulem”. Jaane kahan gaye woh din… 🙁ReplyCancel

    • Rajan P. Parrikar - February 2, 2014 - 6:14 pm

      Yes, Premanand, all of us Goans of a certain age and above have these priceless memories of our fast-fading traditional ways.ReplyCancel

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