Can we do without our pão? Pão is an important part of Goa’s cuisine. Breadmaking has been a tradition that continues till date. With two or more bakeries in every village, every home is content with the constant supply of warm pão and poie.
Everyone waits patiently for poder Pedro to breeze past in the wee hours of the morning, when beams of sunlight choose to shine on all the early risers. With a big weaved basket covered with bluish plastic to protect the warm unde and katria pão from the dust and dew, poder Pedro cycles his way through the narrow lanes and roads of small picturesque villages. The early morning silence interrupted by his loud ‘Ponk Ponk’ is welcome by Kotrin, Caitan and Bosteau. Waiting at their doorsteps, people quickly deposit a few coins or notes in the hands of poder to receive the much awaited crisp culinary masterpiece. Then the humble poder carries on with his morning job.
Although we often hear from the nostalgic oldies about pão being cheap in the yesteryears, today’s poder face flak from gaoncho lok who whine about the increasing cost and decreasing pão size.
Most of Goans who are settled abroad visit their place of birth not only to enjoy the Christmas dances, but also to feel the pulse of Goa. With poderacho ponk, rederachi sur, kharvichem nustem, dorjiche modell, Goans feel much at home although they might stay for a short span of a week or two.
Quite content with his pão and poie, katre and kakonn, the poderbab deserves to be respected for his humble profession; a traditional profession that many Goan youth shy away for reasons of shame and paucity. This traditional occupation is dying a slow death. With fewer Goans wanting to follow their family occupation and desires of making a quick buck is luring many young Goan bakers to other occupations. Today, we have many non-Goans eagerly cycling on the Goan roads eagerly supplying the oven-baked bread. Where is our Goencho poderbab?
