This article describes one of Tuvalu’s renown intangible cultural heritages – the cultivation of pulaka. Pulaka (Tuvaluan) is known by different names in other countries, such as babai in Kiribati or via in Fiji, and also has different monikers in other countries like the Marshall Islands, and the Federated States of Micronesia (FSM)—Korsae, Pohnpei, Chuuk, and Yap. Its scientific name is Cyrtosperma chamissonis and its common English name is the “giant swamp taro.” Pulaka is the traditional root crop for the people of the atolls but is also found in volcanic lands like Fiji, Pohnpei, Vanuatu, and others. In the latter case pulaka pro\u0002vided a vital source of food in times of shortages

One of the largest and earliest flows of culinary cultures and fresh produce to the Indian subcontinent emanated from Portugal. The Portuguese were ardent sailors. Their expeditions to voyage, discover, and conquer brought Western foods to the Eastern world. The Portuguese contributed foods that are now staples in the Indian diet. Goa became the chosen land as the local inhabitants were regular pork consumers, like these visiting sailors. This points to the influence in terms of food and consumerism by colonialists and settlers. The Goan cuisine has been shaped through these assimilations; the story is quintessential to the culinary history of the land.