THE ADVENT OF SHAWARMA

INTO THE COASTAL STATE

- Seeja Prabhu |

Goa has been developing its street food palate over the past decades, introducing a variety of foods and dishes that might not entirely be native to the land. Goa stands to be one of the states in India where shawarma is frequently found to be a street food staple, among the various other quick bites such as ros omelet, cutlet pao, and more. Although, where does this delicacy originate from? And how did it find its way to the streets of Goa? This article will answer all such questions.

This notorious dish finds its origins in the Ottoman Empire, colloquially referred to as the Turkish Empire, in the eastern Mediterranean region in the 18th or 19th century. The word 'shawarma' refers to 'turning' in Arabic, the name stems from the preparation style of this dish, which also stands as the point of attraction for onlookers.

Thin cuts of marinated meat such as lamb, chicken, beef, mutton, or occasionally even a combination of many, are skewered and stacked onto a rotisserie (also known as spit roasting) and vertically placed alongside a burning flame or heating element. The rotisserie constantly rotates in slow motion to cook the outer layers of meat, which is then sliced onto a roti or traditionally a pita bread or flatbread.

The sauces used in its origin country included hummus, tahini, and more, although, in Goa, the sauces are improvised according to availability and preferences. Other toppings generally include fresh veggies such as cabbage, carrots, onions, and more.