Konkan, also known as the Konkan Coast, is a rugged section of the western coastline of India, is also called Aparanta, coastal plain , and it extends to part of Maharashtra, Goa and Karnataka states in western coastal India.
The ports of the Konkan were known to the ancient Greeks and Egyptians and to Arab traders. The spice trade brought prosperity to the ancient Hindu kingdoms of the area. The cave temples of Elephanta Island and Kanheri bear testimony to the prosperous culture of this era. With the advent of the Portuguese and British, the port cities were further developed and fortified but now have lost their former importance. In present day, parts of Greater Mumbai extends upto the Konkan region.
As mentioned, the Konkan region comprises of the coastal areas of Maharashtra, Goa and Karnataka. The cuisines of these three states share quite a few similarities since they are neighbors and share their borders with each other. Konkani food is mostly influenced by the traditions and culture of Maharashtra, Karnataka and Goa. Seafood like prawns, crabs and fish, coconut and local spices are some of the main ingredients used in their delicacies. You will also find a lot of fiery and spicy dishes with a hint of coconut. Although Konkani foods are pre-dominantly non-vegetarian, the vegetarian fare is equally delicious.
We present to you this weekend a traditional Konkani fare that you will love for its unique earthy robust flavours and textures.