Goa’s culinary identity isn’t just about seafood — it’s in its breads. From crusty poie to soft undo, Goan breads are a staple at every meal. Served with curries, butter, or tea — how many have you tried?
1. Pao Pao is derived from the Portuguese word for bread. It is a soft bread that pairs well with curries. Designed to absorb the rich flavours of Goan curries, this bread makes every dish milder yet delicious.
2. Undo Also known as pokshe or pokshie, this bread is crunchy on the outside and soft inside. It’s round, and the tough outer layer ensures the bread does not fall apart.
3. Poie This is one of Goa’s most traditional breads. Fermented with toddy for two days, it is baked in a wood-fired oven. Poie is grainy in texture and much loved by locals.
4. Kakonn This unique bread is also known as the Goan Bangle Bread or Biscuit Bread. It is crunchy, tough, and dry — making it last for a week or more. Kakonn is best enjoyed with black tea or coffee.
5. Katre Pao This is the one that looks like a butterfly. It gets its name from the Konkani word katore, meaning scissors. The bread is typically cut into a bow or butterfly shape and is enjoyed with tea or Goan patal bhaji. It’s crunchy on the outside and soft on the inside.
6. Revde While pao and poie are well-known and loved in Goa, one lesser-known variety is revde — the spiral bread. This bread is soft, mildly sweet, and pillow-like, and is often enjoyed during snack time.