Chorus for chorizo: Why more Mumbai restaurants are working with the Goan dish

Updated On: 02 November, 2022 11:04 AM IST | Mumbai | Nascimento Pinto

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

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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.

Goan chorizo (choriz) or chorisao, and Goa sausages, as it is known within the Goan community is a distinct ingredient made by chopping boneless pork meat into fine pieces. While there are variations of its preparation and marination, the more common one is where it is salted, then dried, mixed with spices, red chillies and palm vinegar, which lends the mixture a mouth-watering spicy-sour taste that is irresistible. The chorizo, which is also known as rosary sausage, because it is shaped like rosary beads -- sold and found in markets in Goa and Mumbai, or other Goan settlements, is cooked to make a variety of dishes.

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Home / Lifestyle / Food / Article / Chorus for chorizo: Why more Mumbai restaurants are working with the Goan dish