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IJARSCT
International Journal of Advanced Research in Science, Communication and Technology (IJARSCT)
International Open-Access, Double-Blind, Peer-Reviewed, Refereed, Multidisciplinary Online Journal
Impact Factor: 7.301 Volume 3, Issue 5, January 2023

Exploring the Flavours of Konkani Cuisine: Study

on Regional Variations
Mr. Parvez Pagarkar and Karuna Santosh Kadam
Anjuman-I-Islam’s College of Hotel & Tourism Management Studies & Research, Mumbai

Abstract: Konkan is known as the heaven in the world of Maharashtra, it's miles like a stunning thin strip
on the west coast of India, which has a great tradition, way of life and culture. But there’s one very critical
component that adds lots of heft to this regions recognition like no other- the cuisine. The cuisine of Konkan
has its personal specific flavours and tastes. The experience of Konkan is incomplete without tasting of
meals. In the history of cuisines, Konkani Cuisine is one the most delicious cuisines you may stumble upon
in India. The Konkani are an adaptable lot and have tailored a lot of meals conduct and cooking patterns
from different states. And now with lifestyle modifications, Konkani meals has similarly evolved. However,
most of the restaurants serving this cuisine do no longer do justice to the traditional and richness involved
in real Konkani meals. However, modern-day adaptations have been inevitable as the labour, traditional
methods, equipmentand ingredients involved in cooking all through earlier duration is difficult to keep
nowadays.In this studies we will be studying about variations that have taken place in the cuisine this is
been served at restaurants and the people of Mumbai ( Mumbaikars) fondness of that cuisine

Keywords: Konkan Cuisine, adaptable popularity, food habits, ingredients, variations

I. INTRODUCTION
Overview of Konkani Cuisine:
Konkani Cuisine is one the most appetizing cuisines you may come across in India. Konkanis were firstly Aryans who
developed their personal dialect known as ShauraseniPrakrit – out of which developed the present-day Konkani. Many
of them got here down to Goa, western Maharashtra, and Karnataka, which these days is acknowledged as the Konkan
belt, through the sea route.As they are neighbors and share their boundaries with each other, These three cuisines share
quite a few similarities. Konkani food is in most cases influenced by the traditions and traditions of Maharashtra,
Karnataka, and Goa. Seafood like prawns, crabs and fish, coconut, and neighborhood spices are some of the primary
substances used in their delicacies.Although Konkani meals are predominantly non-vegetarian, the vegetarian dishes
are equally delicious.
Konkani Cuisine has usually remained what is harvested from the ground. Coconut, rice, lentils, onions, potatoes, and
crimson chilies make up the list of elements that are interlaced into our culinary lore. Konkani cuisine boasts
innumerable recipes for vegetables, legumes, veggies, and grains in infinite combinations that call for a little
embellishment with coconut.

Objectives:
To discover the prominent dishes of Konkani cuisine.
To know the variations taking place between the traditional Konkani cuisine and the Konkani cuisine served in
Mumbai.
Food Customs of Konkanis:
Konkani delicacies are an important phase of the Konkani tradition, which is why it is vital to have the best out at
festivals. Deep-fried ingredients are also common at festival times, and many notable foods like rice, and to an extent of
vegetables, fish and coconut are also common at festival times. It is a typical and aesthetic style of serving Konkani
cuisine on a „tvaata‟ or plate where serving food on a thali is not just about ladling out dishes some communities
strictly observe Vedic traditions, which even define the order of courses.
Rice is staple food of Konkanis:

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Impact Factor: 7.301 Volume 3, Issue 5, January 2023

Humid climate, excessive rainfall, moist air, and alluvial soil, this type ofclimate of Konkan is perfect for the
development of rice.Therefore rice is the staple food in the rural areas of the coastal Konkan region but is additionally
popular in all city areas. Rice cultivation covers 30% of the land in India. Wherever there is a controlled and ordinary
water supply, rice can be grown comfortably and in abundance.

Significance of Coconut and fish in Konkani Cuisine:

Konkanis live near the coast, fish obviously forms a very vital part of Konkani cuisine. Fish is called the „Fruit of the
Sea. Seafood clams, Mussels, Oysters, Crabs, Lobsters, Prawns, and Squids are also considered as fish. There is little
fishing activity during the time of Monsoon period, fishingduring thispoint of this timecan harm the fish as they lay
eggs during that point of time.Fishing season starts from the day of NaraliPoornima in the month of Shravanand lasts
until the end of May.
Konkani food is extremely impacted by way of fish preparation technique andmarinating procedures followed by
Konkanis, the fish taste much better. There are different other dishes that are made from other meats as well. In
expansion to these, there is an incredibly wide assortment of vegetarian dishes as well. Numerous of these dishes tend
to have coconut in them as well. For the most part of the year, Konkan meals are centered around fresh catch from the
sea. But during monsoon season when there is no practice of fishing as fish lay their eggs, the Konkanis stock dried fish
that has been preserved by applying salt and dried below the sun in open space. The dried fish is commonly fried and
eaten with dal and rice, or cooked in kanji, a Konkani-style curry made with coconut. Kokum is added to fish dishes as
a souring agent and to cross down the pungent smell of fish and it also enhances the flavor.Certain types of dry fish are
cooked with vegetables like bottle gourd and ivy gourd, to temper the strong smells. The Konkanis tend to eat more
vegetarian food during the monsoon season, especially in the fasting month of Shravan.
Coconut milk is added to various curries and thick gravies. Sweets are prepared bymixing coconut with Coconut plants
that thrive in Konkan and it is one of the major products, used in large quantities in Konkani food dishes. The sweet
coconut water quenches thirst and the sweet inner part of the coconut is used by the here, almost in every dish that they
prepare. The Vegetarians generally cook non-spicy, coconut-rich food whereas the non-vegetarians use a spicy vatan (a
wet masala coarsely ground on a big flat stone called pat) of red chilly and coconut, and it ought in their fish curries,
usals (whole lentils, frequently sprouted) and bhajis (vegetables). Coconuts are used asgrated, dry grated, fried,
coconut paste, and coconut milk sugar or jaggery.
Masalas in Konkani Cuisine:
Sukke:- dry preparation of a dish where coconut is added, and then roasted red chilies, tamarind, and urad dal roasted in
a little oil grounded to a coarse paste seasoned with mustard and curry leaves.
Sagle:- referred to as whole. Coconut, roasted red chilies, tamarind roasted coriander seeds, and methi seeds are added
together to a coarse paste. seasoned with mustard, or mustard and curry leaves IN COCONUT OIL.
Ghashi:- a gravy of coconut, roasted red chilies, and tamarind that is together grounded to a paste.
Koddel:- spicy preparation of coconut, roasted red chilies, and tamarind seasoned with a lot of garlic in coconut oil.
Humman: spicy gravy of coconut, roasted red chilies, and tamarind ground to a smooth paste which has to be boiled
well. Drizzled with sparkling coconut oil and asafoetida. ( hingauddak) It is not seasoned.
Bendhi:- spicy gravy that is ground finely with less coconut and extra roasted crimson chilies and tamarind. Seasoning
of a lot of garlic in coconut oil.
Ambatta:- Coconut, roasted red chilies, and tamarind areground together to a coarse paste seasoned with onions in
coconut oil.
Bhuthi:- onions are used in the seasoning along with mustard. Masala is of coconut, and roasted crimson chilies and
tamarind is ground to a fine paste.
Kismoori:- is of two types. One is with grated coconut, green chilies, and onions 12 minced, salt and coconut oil. This
is brought to the fried karathe or sooran just earlier than serving. The second variety of Kismoori is coconut, roasted
crimson chilies, ginger and tamarind grounded to a smooth paste.
Assortment of Spices Used in Konkani Cuisine:
1. Teppal:- popular „Konkani spice,is extensively found in the Konkan locale are the fruits of the plant. The tree bears
fruits in the Monsoon. They are dried and when dried, they open up and the black-colored seeds can be seen. These
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 ISSN (Online) 2581-9429
IJARSCT
International Journal of Advanced Research in Science, Communication and Technology (IJARSCT)
International Open-Access, Double-Blind, Peer-Reviewed, Refereed, Multidisciplinary Online Journal
Impact Factor: 7.301 Volume 3, Issue 5, January 2023

seeds are discarded and solely the outer layer of the fruit is stored, used in Fish preparations and a few vegetarian
dishes, with a coconut masala.This has a strong woody aroma, so it no longer be ground with coconut and if it is ground
via mistake, the dish receives a very strong and biting taste.
2. Turmeric:-
3. Cinnamon:
4 Bay leaf or TejPatta:-
5 KhusKhus or Poppy Seeds:-
6 Coriander Seeds and Leaves:
7. Asafoetida:-
8. Chillies:
Types of Souring Agents Used in the Preparation of Konkani Dishes
Kokum:- A purple berry also known as mangosteen, This is the fruit of Garcinia indica, a tropical plant belonging to the
mangosteen family. Its outer layer is sun-dried to make aamsul or kokum. In the Konkan region, As a souring agent, it
is used as an alternative to tamarind in curries and other dishes from Konkanidishes .
Bimbal/Bilimbi: Bilimbi (bimbal in Konkani) timber grows in most residence backyards which bears fruits. Bimbal is
bitter in taste. They are used as a souring agent in most curries like Patrodo, Sukke, and Gravy-basedtotal curries.
Ambade:- Hog plum in English. Ambade(hog plums/amtekayi/ambazhanga) trees are commonly found in Konkan.
There are two types of ambades sour and sweet. . Ambade used both as a souring agent and to make pickles in Konkan.
Carambola: Star fruit is a blessing of Mother Nature to mankind. Used in a similar way as Bilimbi fruit; that is to make
pickles and chutneys or for consuming uncooked with salt. The juiceof Carambola is sieved and given to little
youngsters struggling from acute bloodlessness and phlegm.
Green Mango:- Raw mango or „Kairi‟ as it‟s known isn't just used for pickling. Chunks of uncooked mango in the
gravy are introduced lending a sour tang to the dish. In Konkan, yummy coconut primarily based curry isprimarily
made using raw mangoes.
Tamarind: The tamarind tree is a leguminous tree native to tropical Africa however grown considerably in India and
also in the Konkan locale. Konkani Curries are normally a combination of clean-grated coconut, roasted redchilies, and
tamarind. As the tamarind ages, it turns from reddish brown to black. The extract of this pod – which tastes like sour-
tasting fruit, is used as a souring agent in many Konkani recipes that range from rice dishes, cooked vegetables,
chutneys, and lentils to seafood like crab.
Sweets of Konkan:
Indori:- made of roasted rice, coconut and jaggery dessert. Melted jaggery and coconut is combined with the rice
powder and the hot combination is pressed into little brass or bronze molds (gindal in Konkani).
Shakarpaale:- wheatis for use in select delicacies. The hulled wheat is used in different forms- milled flour, semolina,
pounded grains for various dishes often on the sweeter side. Shakarpaale, the most popular version of this sweet is a
deep-fried one made with refined flour and is crispy in texture. The other one is that made of semolina, not deep-fried,
and has a crumbly texture
Madgane:- pronounced (mud-ga-nee.). Konkani sweet dish made of chana dal (Bengal gram dal) and jaggery with the
richness of coconut milk. Some cashew nuts are putfor extra texture, Flavored with exotic and aromatic crushed
cardamom powder.
Research Methodology:
To complete this article exploratory research have taken place and referred to various research article, websites,
periodicals, magazines,online interviews, etc
Review Literature:
Chef Ananda Solomon, executive chef, Vivanta by Taj-President, and corporate chef – of Taj Premium Hotels, in this
article also added his perspective on Konkani cuisine. Though seafood has been famous in Konkani delicacies there are
different ingredients used such as beef mutton and chicken rice have been traditionally or anciently used in Konkani
cuisine in addition the essential course meals would have a variety of fish meat chicken and rice-based dishes. He said
that there are various typical parts such as desserts drinks and appetizers that are involved in Konkani cuisine indeed the
people who try Konkani delicacies will know that through its records it has managed to bound a large diversification of
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International Journal of Advanced Research in Science, Communication and Technology (IJARSCT)
International Open-Access, Double-Blind, Peer-Reviewed, Refereed, Multidisciplinary Online Journal
Impact Factor: 7.301 Volume 3, Issue 5, January 2023

ingredients in the Konkan. Konkani cuisine is a tribute to the coconut-rich cuisine of the western coastal locale. It has
25 coconuts in almost every dish.
(Sheela Nagarkatti, 2019) mentionedthe food of the Konkan locale. The migration of communities from the north to the
south of the country illustrates how Konkani cuisine adapts to the local climate and available resources. There are
coconuts all year round. Cheppe Coconut Kheer means unsweet kheer. The rice is cooked with coconut milk and
turmeric leaves and served hot with ghee. This is usually accompanied by Alli upkari, which only means 5 leafy green
vegetables without added salt. Phodyos are fried dough sticks. Vegetables such as raw plantain, yam, ripe banana, bitter
gourd, sweet potato, etc. are cut into small pieces and added with spice powder, salt, hing, and rice flour. When fried,
they become the most delicious fried dough sticks. Each vegetable fritter retains its natural flavor and has a crispy edge.
The sumptuous lunch ends with Patolis, which is a mixture of coconut jaggery covered with rice/wheat flour paste and
wrapped in turmeric leaves. Then steam the leaves. Chtirapur Saraswat‟ 's cuisine is colorful, with a long and colorful
history.
(Prabha Kamath, 2019) shared about the Konkani cuisine in her book. She says that „Prabha's Kitchen‟ is a book of a
compilation of ordinary Konkani cuisine, which has attracted Konkani human beings for many years. Eating habits are
a unique section of their lifestyle and have continually been the pillars of their daily lives. Generations separated from
the frequent family, creating a vacuum for Konkani's food and traditions. Therefore, the author of this book tried to
consolidate the small print of the usual Konkani spread in this book. The reason for this book is to print Konkani
cuisine. These recipes are veg and are standard recipes of the Konkani community in Kerala. This book may help fulfill
the nostalgia and craving for real Konkani cuisine. It can no longer only assist younger humans in Konkani, but also
help others discover Konkani's recipes. This book is a non-stop consolidation of the efforts to enlarge the Konkani
diaspora and the efforts of the outdoor world who desire to explore the taste of Konkanis. This book is an attempt to
reveal all the forgotten Konkani old receipts. The authenticity of Konkani food is expressed in this book, which is a
wonderful series of achieving recipes.
(Sanjeev Kapoor, 2011) expressed his thoughts on Konkani cuisine in “Konkan Cuisine - aromas from the coastal line”.
He proclaims that India is a country that combines a variety of cuisines. If people travel from the north to the south and
from the east to the west, they will encounter a lot of delicious foods. They have their own merits, but they are
pleasantly different from each other. The food from the west coast of India Konkan area is the most popular food. He
said that, in recent years, Konkan cuisine has become one of the most popular cuisines, and many specialty restaurants
that attract special crowds have fully displayed it. Although Konkan food is largely synonymous with fish, the variety
of vegetarian dishes is equally impressive.The Konkan locale has the most delightful and peppery fish and other
seafood dishes. The Konkani language spoken by the local people in the area has different dialects and different accents
that make this belt unique. Konkan cuisine is as diverse as Konkani‟s spoken language. When one traverses the entire
locale, he will not only feel the taste of the dishes but also find the differences in the names of the dishes. Chef Kapoor
also expressed his views on the unique flavors of kokum and triphal making the delicacies of Konkan region unique. As
in the world, locally grown crops play a key role in giving dishes uniqueness. In addition to kokum and triphal,
coconuts are also the main crops, so 26 they are used in large quantities. Kokum is a sweet and sour fruit with dry skin
that adds a mild sourness to Konkani curry. Solkadhi is a famous drink with good advantages of using kokum.
Contrastingly, Triphal is tremendously used in the food preparation of Goa, Malvani, and Mangalore regions. Triphala
is found in the Konkan region mostly. When added to fish gravy and beans, it can enhance the flavor of dishes. It can be
used in fresh and dried form. There are a variety of red peppers in this location, which vary in spiciness and color. That
crimson chillies are used in masalas in Konkan. These chilies give a bright color to the curries. Coconut oil is used in
food preparation. Although coconut is abundant in Konkan, it is also a peanut oil that is widely used as a cooking
medium. However, in Karnataka, coconut oil is also used to add special flavor to certain dishes. Of course, a taste must
be cultivated to enjoy the taste of coconut oil. Some people like it, but if anyone doesn't like it, then other oil can be
used.

II. CONCLUSION
Most people find that the traditional Konkani cuisine and the Konkani cuisine offered by Mumbai restaurants have
changed. Interviewees said that Konkani dishes served in Mumbai restaurants are slightly different from traditional
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International Journal of Advanced Research in Science, Communication and Technology (IJARSCT)
International Open-Access, Double-Blind, Peer-Reviewed, Refereed, Multidisciplinary Online Journal
Impact Factor: 7.301 Volume 3, Issue 5, January 2023

Konkani dishes. Most interviewees are not sure about their preferences for these changes. Some people say that they
haven‟t noticed any changes between the traditional Konkani dishes and Konkani dish served in Mumbai‟s
restaurant.Konkani cuisine and its delicacies are delicious. Konkani cuisine has become one of the most popular
cuisines, and many specialty restaurants that attract special groups of people have fully displayed it. Some people
accept the changes in cooking, some don't.

REFERENCES
[1]. Prabha’s Kitchen: A TREASURE TROVE OF KONKANI CUISINE, Notion Press, 2019, 1645875237,
9781645875239, 252 pages
[2]. Interviewed byKahini Chakraborty:published in Financial Express A Konkan feast,2015
[3]. https://www.financialexpress.com/chefs-platter/a-konkan-feast/166925/
[4]. SHEELA NAGARKATTI. AMCHI CUISINES. Times kitchen tales. (28 Jan 2019)
http://timeskitchentales.com/feature-stories/2019/01/28/amchi-cuisines/
[5]. KalyanKarmakar. Life Beyond Fiery Red Fish Curries: A Discovery of Konkan Food. NDTV Food Eng. (11
Sept 2017) https://food.ndtv.com/food-drinks/life-beyond-fiery-red-fish-curries-adiscovery-of-konkan-food-
1747764
[6]. Sanjeev Kapoor. Konkan cuisine – aromas from the coastal line. FROM MY KITCHEN. (20 April 2011)
https://sanjeevkapoor.wordpress.com/2011/04/20/konkan-cuisine-%e2%80%93- aromas-from-the-coastal-line/

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