Goa, being a former Portuguese colony, has been heavily influenced by the Portuguese way of life in various aspects of Goan life. This is most apparent in the cuisine of Goa, especially the Catholic cuisine. Whether it is in every day cooking, festive or celebratory fare or dessert you can see the Portuguese flavour in the dishes not just in their names but also the fusion of Portuguese origin dishes cooked with local flavour and spices. Yet these are uniquely Goan (and so Indian) in nature. So when I was looking for recipes to present as a host of this month’s Daring Bakerschallenge, other than the Mawa Cake and Masala Biscuits, I decided to pick a recipe from Goa as the Catholic cuisine here has a very wide variety of baked food.