//SECTION
//HEADER

Konkani Cuisine

//SECTION
//FULL

![konkani-cuisine-nonveg.jpeg](/uploads/konkani_cuisine_nonveg_44d182d61b.jpeg)

//SECTION
//2

The Konkani Cuisine - is a broad term used for the food being prepared by different communities i.e., Gowda Saraswat Brahmins, Chitrapur Saraswat Brahmins, and Catholics who live in the coastal belt of Karnataka, Maharashtra, Goa, and Kerala. I belong to one of these communities - Gowda Saraswat Brahmins(GSBs) and the food habits of this community are both vegetarian and non-vegetarian.

The region we live in has lots of effects on the food we eat! Since we are mostly situated in the coastal belt we make use of coconut in most of our curries such as - Ambat, Koddel, Bharshi Upkari, Gajbaje, Bendi, Sagle, Ghashi, Sukke, Kadi, etc. Daalitoy - a dish made of Toor dal is mostly referred to as the 'Kuldevata' of GSB Konkanis cuisine as it is part of every celebration and people prepare it at home often. There are many famous fish curries also which are famous in this community such as Alle Piyav, Hinga Udda, etc. I am a vegetarian so I will talk mostly about veg recipes.

//SECTION
//FULL

![konkani-cuisine-veg.png](/uploads/konkani_cuisine_veg_3c38787bd4.png)

//SECTION
//2

Being south Indians we prepare dosas and Idlis extensively. Also, there are a lot of steamed breakfast dishes such as Shevei, Undi, Ramdan, etc. which are not only filling but also healthy as they use less oil. The famous 'Patrade', a steamed dish prepared out of colocasia leaves has a different fan base and mostly no haters.

Most people of this community are foodies and enjoy different items for different festivals. There are varieties of sweets - Laddus, Panchakajjaya and other items which are offered to God as part of the Naivedyam. Most of these preparations are based on seasonal fruits and vegetables for the festivities. The temples celebrate many festivals and most celebrations end with 'Samaradhan' - scrumptious food being served as 'Prasada' on banana leaf which usually has rice, Saaru, Dalitoy, a curry such as Gajbaje, Bharshi Upkari, Kuvale Phuli, Kuvale Sasam, Chane Ghashi, etc followed by Godshe (payasam).

GSBs - who are also referred to as Amchis -not only love eating a variety of food, they are good at cooking too. There are many famous hotels owned by people from this community such as 'Kamath Hotels'. Also, most of us prepare Papad, Vodi, Pickles, and snacking items at home and many sell them and are famous for their preparations for generations. The association of this community with food and ingredients is old and trusted - be it growing them, selling them by running grocery shops, or serving as famous cooks. If you have a Konkani friend I am sure you recognize them for the food they made/brought for you.

The Konkani Cuisine - is a broad term used for the food being prepared by different communities i.e., Gowda Saraswat Brahmins, Chitrapur Saraswat Brahmins, and Catholics who live in the coastal belt of Karnataka, Maharashtra, Goa, and Kerala. I belong to one of these communities - Gowda Saraswat Brahmins(GSBs) and the food habits of this community are both vegetarian and non-vegetarian.

medium_Konkani Meal.jpeg

small_Konkani Meal.jpeg

thumbnail_Konkani Meal.jpeg

Konkani Meal.jpeg

Konkani Cuisine

Page

large_default-image.png

medium_default-image.png

small_default-image.png

thumbnail_default-image.png

default-image.png

small_favicon.png

thumbnail_favicon.png

favicon.png

Similar Posts

The Etiquette of BAEL FRUIT

Aamra posto (Poppy seeds curry with Hog Plum)

Parshe Machher Tel Jhal (Parshe Fish Curry)

Is Plant Based Meat Better For You?