TIFFIN 

“If you want to get strong eat meat, if you want to get smart eat fish.” This truism was handed down to Karen Andrade by her father when she was a child growing up in Goa, on the Western coast of India. It was his constant, joking advice to visiting friends and family, for whom he often cooked special meals like his pigling roast, a decadent hunk of fatty pork braised on the stovetop in a mixture of warm spices, ginger and garlic, fresh herbs, red chilies, and vinegar—the las

This is an adaptation of a traditional Goan recipe, contributed by Karen Andrade. You can read about Karen and her take on Goan food in this installment of Home Fires online over here. While the original recipe calls for fatty pork belly or shoulder, Karen makes this dish often with lean pork tenderloin, marinating the meat a day ahead and cooking it quickly in a hot cast-iron pan. The warm aromas of cinnamon, clove, and black pepper add an incredible depth of flavor to this

Though most people associate Goan cooking with seafood and pork, the region is also home to a vibrant vegetarian cuisine. The recipe for this dish of slow-cooked chickpeas comes from Karen Andrade, who inherited it from her childhood nanny. Nutty, spicy, and rich, this is the perfect dish whatever the weather. It's hearty enough for a cold winter's day, but it also has a bright heat that makes it the perfect thing for a summer lunch along with a bowl of white rice. Feel free