5 Indo-Portuguese Delicacies That Are Timeless Classics

5 Indo-Portuguese Delicacies That Are Timeless Classics

Allow us to take you on a culinary trip that combines Goan cuisine with Portuguese influences! We have curated a list of the top 5 Indo-Portuguese delicacies that you shouldn’t miss on your next Goa trip!


Bibinca/Bibek, also known as the queen of Goan desserts, is a traditional Indo-Portuguese delicacy that’s quite popular and served at Goan celebrations, be it Christmas, New Year’s Eve, Easter, or christenings. This layered pudding is made from coconut milk, eggs, butter, and flour.

Bebinca can have anything between seven and sixteen layers depending on what you want. It takes time and patience to make this sweet treat, but the result is well worth it, and you won’t be able to resist! Serve it warm with a scoop of vanilla ice cream.

Chicken Cafreal

The USP of this famous dish lies in the flavourful green spice masala. This Goan curry consists of tender chicken marinated with a puree of coriander, cumin, cardamom, chilies, pepper, cinnamon, garlic ( also known as cafreal masala), and cooked with a hint of tamarind.

It is suggested to marinate the chicken at night and prepare the dish the next morning. Tangy and spicy, this mouth-watering dish is a must-try for all the meat-lovers out there!


Serradura/Saw-Dust pudding or Macau pudding is a melt-in-the-mouth Portuguese dessert that’s very popular in Goa. A unique dessert that’s egg-free, it requires no baking, no cooking, and combines cream and cookies.

In brief, whipped cream, condensed milk, biscuits, and vanilla extract are the main ingredients.


A strong spicy flavoured paste, that’s, acidic, vinegar-like, and hot, the Goan vindaloo paste is a traditional curry paste. Introduced by the Portuguese, vindaloo refers to meat marinated with wine vinegar and garlic (called Carne de vinha d’alhos).

The authentic version of Vindaloo consists of dry roasted spices ground to a paste with ginger, vinegar, tomato puree, tamarind pulp, and super spicy red chillis. In conclusion, chicken can also be substituted with meat, pork, lamb, or any vegetables of your choice.


One of the famous Indo-Portugues delicacies, “kidyo”, kulkuls or Indian Sweet Curls are sugary treats that form an important part of Indo-Portuguese cuisine. Moreover, according to some historians, these crunchy snacks are an upgraded snack form of Portuguese Filhos Enroladas (rolled donuts).

Shaped like shells or curls, these are a major part of Christmas celebrations across Goa.

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Honeycomb Bread

Honey comb bread

Honeycomb bread is a Middle Eastern delicacy that is stuffed with cream cheese, arranged in a honeycomb pattern and drizzled with honey.
Ingredients required
Flour – 3 ½ cups
Yeast – 2 teaspoon
Lukewarm Milk – ¼ cup
Egg- 1
Butter- 100 grams
Salt- 1 teaspoon
Yoghourt- 2 teaspoon
Lukewarm Water- ½ – ⅔ cup
Sugar- ¼ cup

How to make Honeycomb bread
1. Combine yeast and milk, and set aside for 10 min so that yeast will bloom.
2. Add flour to a big bowl, and make a well in the middle.
3. Now add all the remaining ingredients, and form a soft dough.
4. Keep the bowl covered in a warm place, and let the dough rise.
5. Now take out the dough and knead for 10 min.
6. Make small equal parts, and place a small piece of cream cheese in the middle.
7. Roll into a ball and place it on the baking tray.
8. Now roll all the balls similarly, place each ball in a circle shape leaving gaps.
9. Brush with egg wash and drop sesame seeds.
10. Place the baking tray in a warm place for 30 min.
11. Preheat the oven for 10 min.
12. Now bake the bread at 180 c for 20 minutes or till the upper portion becomes brown.
13. Brush with some oil on the top.
14. Drizzle with honey and serve.