The historical voyages of Portuguese explorers have left an indelible mark on cuisines around the world, contributing to the development of some of the most celebrated culinary traditions. A recent comprehensive review highlights how Portuguese culture, introduced to India in the late 1400s, significantly shaped the gastronomic landscape of the region, especially in Goa and neighboring areas like Daman and Diu.
Vasco da Gama, a prominent figure in the Portuguese exploration of India, set foot on the eastern coast of Africa, eventually establishing Portuguese colonies, including Goa. The Portuguese, like Muslim invaders before them, were driven by economic motivations, seeking wealth in the prosperous and diverse Indian subcontinent.
The impact of Portuguese culture on Indian cuisine had a dual effect, involving the export of food ingredients and the introduction of novel cooking techniques. Notably, tomatoes, potatoes, and chillies, now integral to many Indian recipes, made their way into the Indian culinary scene after the arrival of the Portuguese in the 1500s.
A recent systematic review, published in BMC Medicine, underlines the profound influence of Portuguese culture on Indian cuisine. Analyzing 37 earlier studies, the review reveals a 27% reduction in the overall incidence of heart disease when 50 grams of processed meat per day is replaced with 28 to 50 grams of nuts. Similarly, swapping processed meat with legumes resulted in a 23% reduction. A 22% reduction in the incidence of type 2 diabetes was associated with replacing 50 grams of processed meat with 10 to 28 grams of nuts daily.
Beyond tomatoes, potatoes, and chillies, the Portuguese introduced several other ingredients to India, including beans, guavas, peanuts, cashews, peppers, pumpkins, and squashes. These ingredients, acquired by the Portuguese from the Americas, became popular in Goa after their arrival in India. The study emphasizes the cultural amalgamation that shapes cuisines, highlighting that there is no cuisine strictly confined to a single country.
As Portuguese influence solidified in Goa, the imposition of Catholic traditions left an enduring impact on the region’s architecture and eating preferences. The complexity of Goan food arises from the amalgamation of various cultures. The shortage of key ingredients led to the creation of Indo-Portuguese cuisine, blending Portuguese and Konkani flavors.
The adoption of Christianity in Goa due to Portuguese influence significantly popularized pork in a predominantly Hindu region. The Portuguese also introduced wine, utilized not only for drinking but also as a key ingredient in recipes. The substitution of wine with vinegar in Indo-Portuguese cooking became a common practice.
The introduction of pav, a widely consumed product in Maharashtra and Goa, was another significant contribution by the Portuguese. They introduced the concept of baking to India, paving the way for dishes like pav bhaji, vada pav, and dabeli.
One of the most famous dishes of Portuguese origin in India today is vindaloo. Originally relying on red wine and meat, the Indian version often uses vinegar instead. The use of pork by the Portuguese also gave rise to the recipe of sarapatel, a popular dish in coastal Konkani areas.
While the Portuguese reign in India was relatively brief and overshadowed by British colonial rule, its impact on Goan cuisine remains vibrant and unmistakable, showcasing the enduring influence of cultural exchanges on culinary traditions.