Goa is not only popular for its beaches but also for its chorizo. Over the years, many restaurants have been sprinkling dishes made with the pork sausages indigenous to the sunshine state to their menu. Now, city chefs say it is getting more popular as they incorporate it in pizza, pasta, tacos and more
At Jamjar Diner, chef Sandeep Dalvi has used the Goan chorizo as a topping on pizza that is served at the restaurant. Photo Courtesy: Jamjar Diner
The rich aroma of chorizo wafting through a Goan’s home is a common occurrence, and one that is greeted by growling stomachs and excited faces, most likely when it is a choris pulao or simple choris pav. While Goans in Mumbai apart from Goa have grown up eating the speciality made in the sunshine state, there are many restaurants that have been including it on their menus. It is a growing trend that has certainly been welcoming, according to city chefs, even though it is primarily made out of pork, which is not quite as popular as chicken, fish or other meats among people, owing to the toughness and texture.
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