dalreen ramos dalreen. ramos@ mid- day. com ASSOCIATING communities with an ingredient is common practice: Bengalis like fish, Keralites like beef, and Goans like pork. It is a pity how this stereotyping, in fact, erases the nuances that come with preparing local fare. Itu2019s an idea we get thinking about when, on a late Sunday evening, we visit the nondescript Tardeo eatery Goan Spice after a much- loved trip back in June last year. Immediately after the review, a colleague had remarked, u201c Arey! How can it be Goan if they donu2019t serve pork?u201d To be fair, itu2019s not like every Goan bleeds of sorpotel.

But to be fairer, thereu2019s so much more than pig meat.