Authentic Cuisine
Eat. Drink. Love
Kombdi Vade
Kombdi vade is a dish native to the Konkan region in the Indian state of Maharashtra. The dish consists of a traditional chicken curry (including chicken pieces with bones), vade (fluffy fried dumplings made of rice flour, and occasionally of wheat and Ragi flour), onions, lemon juice and solkadhi (a gravy made from coconut milk). This dish is majorly prepared on "Gatari" "Gauri Ovase", "Dev Diwali" and "Shimga" in Raigad, Ratnagiri and Sindhudurg districts of Konkan. Generally this dish is available throughout the year especially in the coastal area of Maharashtra including Mumbai
Sol kadhi
One of the most popular drinks to come out of the Konkan belt, sol kadhi is a mildly spicy drink made with kokum and coconut milk. A glass is consumed at the end of a meal as it is considered to be a digestive. You will come across several versions if you travel along the Konkan coast. Sometimes, it may have garlic, coriander leaves and cumin. In Goa, some eateries serve it without the coconut milk. This watery version is a kokum-steeped water (like an infusion) with chopped coriander and cumin
Bombil Fry
Bombil fry, or what is more popularly known as Bombay Duck, is a popular dish available in parts of Konkan, like Maharashtra. In Mumbai, you will find many bars and pubs serving this is a side dish to go with your drinks. Not to be confused with anything from a bird species, Bombay duck is a variety of fish consumed either fresh or in dried form. It is marinated in a combination of spices and fried (sometimes with a coating of rava) and served with lemon wedges.
Patholi
Think of patholi as a kind of thin rice pancake or roll. It is filled with dessicated coconut and steamed in turmeric leaves. Topped with a generous dollops of ghee, it is fragrant and flavourful. When turmeric leaves are not available, banana leaves are used. A perfect ending to a sumptuous meal, these are prepared during festivals that fall during the monsoon.
Airavat
A dish native to North Kanara, airavat is a perfect blend of tamarind, jaggery, ginger and dates. A regular feature on occasions like festivals, wedding ceremonies and religious feasts, it is an explosion of flavours. Though not much is known about the origins of this dish, but what we can assure you is that this Konkan delight will leave you craving for more.
Kadamb
Kadamb is the Konkani version of steamed idlis. Prepared with cucumber, rice, jaggery and coconut, it makes for a great breakfast option. It gets steamed in banana or turmeric leaf and seasoned with mustard seeds. It is best had with chutneys on the side.
