Sorpotel. Sorpotel is a spicy meat dish from Goa, with roots in the Portuguese dish Sarapatel. It is made with pork offal, ...

8. Spain: Sopa de galets. In Spain’s Catalonia region, Christmas lunch begins with sopa de galets, a meaty soup bobbing with pasta shells. The dish is a labour of love: the broth, made from a ...

There is no Christmas without the Sorpotel. And both, the Goans and East Indians make a stellar version of the dish, distinctly different in form and taste. Sunday mid-day takes a ferry to the ...

There are many dishes that are cooked for Christmas but for Father Warner D’Souza of St Stephen’s Church in Cumbala Hill, the humble sorpotel trumps all. In part three of this series, Mid-day ...

Sorpotel is a red meat curry that is wonderfully tangy and spicy at the same time. It is a dish of Portuguese origin, now cooked in the Konkan region of India - Goa, Mangalore and Maharasthra's East ...

We served ours with our favorite Instant Pot butter chicken and some store-bought naan, both of which were nice accompaniments to the dish. While this 80-year-old recipe took a lot out of us, it ...

Bebinca brings us to the sweet ending of this list. It is the most popular Goan dessert that is perfect to end your meal with. It is full of layers and the authentic bebinca is said to have 16 layers.

Sorpotel is a meat curry that is wonderfully tangy and spicy at the same time. It is a dish of Portuguese origin, now cooked in the Konkan region of India, especially Goa. Pork Recipes: Juicy, tender ...

Known for its Christian population, Kerala showcases dishes like mutton stew, Christmas puddings, and traditional wines made from local fruits.

Sharing the recipe with My Kolkata, Bagul said, “My grandmother used to make it and passed the recipe down to my mother, and now I make it at home.Goan-style pork sorpotel is a traditional and richly ...

It isn’t often that food leaves me tongue-tied. Then, I met the Veal Tongue Prosciutto – cured and slivered slices of the offal, served with pickled cucumber and tendli, and a garlic-mustard ...