By Raul Dias
The
Konkani Muslim Contribution
Ignoring the very integral Konkani Muslim community’s contribution to the cuisine of this belt would be sacrilegious to say the very least! Take for instance saravle. These unique, pasta-like noodles are made from wheat dough that is moulded into the shape of tiny rings by pulling small lumps of beaten dough off a stick. They are then boiled and served as either a sweet dish (like sevvaiya) with milk or as a savoury breakfast dish, stir fried with eggs.
Flatbreads such as the crepe-like chawrachi roti which is made from a dough of boiled rice flour is accompanied by Arab-influenced dishes like the dum cha mhaura, where the fish is cooked using the dum technique. And although the ever-present coconut brings the community’s dishes like the sukhi kolbi (prawn masala) and bangde kelyachya paanat (mackerel in banana leaf) back to their Konkan roots, it is unusual ingredients (for the region, that is) like saunf (fennel) that give them a certain Arab touch. Desserts like peyushi (coconut milk and cashew pudding) and the pancake-like sandan, too, reference the Konkan with its coconut and rice flour components.
A bona fide deliciously diverse cuisine, if there ever was one, is the food of the Konkan!
Ignoring the very integral Konkani Muslim community’s contribution to the cuisine of this belt would be sacrilegious to say the very least! Take for instance saravle. These unique, pasta-like noodles are made from wheat dough that is moulded into the shape of tiny rings by pulling small lumps of beaten dough off a stick. They are then boiled and served as either a sweet dish (like sevvaiya) with milk or as a savoury breakfast dish, stir fried with eggs.
Flatbreads such as the crepe-like chawrachi roti which is made from a dough of boiled rice flour is accompanied by Arab-influenced dishes like the dum cha mhaura, where the fish is cooked using the dum technique. And although the ever-present coconut brings the community’s dishes like the sukhi kolbi (prawn masala) and bangde kelyachya paanat (mackerel in banana leaf) back to their Konkan roots, it is unusual ingredients (for the region, that is) like saunf (fennel) that give them a certain Arab touch. Desserts like peyushi (coconut milk and cashew pudding) and the pancake-like sandan, too, reference the Konkan with its coconut and rice flour components.
A bona fide deliciously diverse cuisine, if there ever was one, is the food of the Konkan!
Try It Here!
Soon becoming one of India’s most popular cuisines, the food of the Konkan and all its sub groups are being celebrated and savoured across the country. Here’s a list of some of the best places to get in on the Konkan belt food action…
Soon becoming one of India’s most popular cuisines, the food of the Konkan and all its sub groups are being celebrated and savoured across the country. Here’s a list of some of the best places to get in on the Konkan belt food action…
Delhi
NCR
·
Swagath
at Malviya Nagar for Mangalorean (Rs. Rs.)
·
Bernardo’s
at Gurugram for Gomantak (Rs. Rs.)
·
Incrivel
Goa at Dilli Haat for Gomantak (Rs. Rs.)
·
Maharashtra
Sadan at India Gate for Malvani (Rs.)
Mumbai
·
The
Konkan Café at Vivanta By Taj President, Cuffe Parade for Mangalorean, Malvani
and Gomantak (Rs. Rs. Rs.)
·
Mahesh
Lunch Home at Fort, Juhu, Andheri East, Vashi and Thane for Mangalorean,
Malvani and Gomantak (Rs. Rs.)
·
Trishna
at Fort for Mangalorean (Rs. Rs.)
·
Hotel
Malvan Kinara at Dadar West for Malvani (Rs.)
Bengaluru
·
Kanua
at Sarjapur Road for Mangalorean (Rs. Rs.)
·
Carnival
de Goa at Ulsoor for Gomantak (Rs. Rs.)
·
Mangalore
Pearl at Frazer Town for Mangalorean (Rs. Rs.)
·
Kamat
Lokaruchi at Mysore Road for Mangalorean (Rs.)
-----------------------
Price
Guide
Rs.=
Inexpensive
Rs.
Rs.= Moderate
Rs.
Rs. Rs.= Expensive
(An edited version of this article first appeared in the February 2018 issue of Jetwings International in-flight magazine of Jet Airways http://www.jetairways.com/EN/IN/jetexperience/magazines.aspx)
No comments:
Post a Comment