The organic drink with no added flavours, preservatives and additives is available in very cheap prices across local taverns of Goa.Ībout the origins of Feni, K.T Acharya further mentions, “It was largely the Catholic monks of Goa who developed a cuisine which amalgamated Iberian with local sensibilities (mainly Saraswath Hindus). Locals claim that Feni warms up the body and clear your respiratory system more than any cough syrup.It is not mass produced and is mostly made using traditional methods of distilling the cashew juice over a fire in mud-sealed drums. In fact, it is seen as one of the best traditional remedies to combat common cold, cough and flu. The liqour, unlike other alchoholic drinks, doesn’t give you a hangover. It is a fruity spirit with a distinct, pungent smell that could be quite overwhelming for some. Feni has been a part of Goan food tradition for over 400 years. Distilled coconut toddy is also sometimes loosely termed as Feni” Feni is a thrice distilled liquor derived from cashew fruit, the outer fruit surrounding the cashew nut. Food historian KT Acharya in his book, A Historical Dictionary of Indian Food, describes Feni as the “Distilled liquour with a distinctive flavour developed in Goa by Catholic monks from the red ‘fruit’of the cashew tree.
And one such Portuguese contribution to the beverages of the subcontinent is Feni. An erstwhile Portuguese colony, Goa has successfully managed to retain its vintage charm through its local customs and food.
It wouldn’t be wrong to deem the thriving party capital of the country - Goa - as one of country’s richest culinary hotspots too.
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