Goa

Seafood and coconut feature heavily in Goan cuisine, but most distinct of all is the use of kokum – a sour fruit that looks like a tomato – and vinegar. Sour flavours are preferred, and many dishes feature one noticeable and indispensable ingredient: toddy vinegar, which is made from the fermented sap of the stems of the coconut palm. It is frequently used for pickling and preserving fish, and is a key ingredient of the world-famous Vindaloo. Tangy tamarind is another favourite souring agent.