As expected in the cuisine of a coastal community, seafood features prominently when it comes to Konkan food. It is eaten both fresh as well as in dried form in curries, chutneys and condiments.
The USP of vada kombda lies in the lip-smacking chicken curry in which the vadas are dipped and served.
Khatkhate Recipe: A bowl full of nutritious goodness of dal and a bunch of veggies, Khatkhate is a must-try in this winter season!
With its rather funky aroma and spicy bite, this coastal Maharashtrian Konkan Gavti Bombil chutney is an explosion of umami flavour and the perfect accompaniment to elevate the most simple dal-rice meal.
The much-loved Kokum shrinks appetite, hampers fat synthesis and inhibits weight gain.
Kolache pohe is basically poha soaked in coconut milk, with some other ingredients added to it. It makes for a popular breakfast in the Konkan region of Maharashtra.
A melting pot of communities like Beary Muslims, Mangalorean Catholics, Saraswath Brahmins, and Bunts to name a few, the local cuisine is a delicious reflection of this coalescence.
The Konkan Region Food Drugs and Administration (FDA) recently shut down the operations at a KFC unit in Nerul in Navi Mumbai.
The story of pav begins many years ago with the Portuguese invasion of Goa. The Portuguese residing in India missed their daily diet of bread and meat...
Sorpotel is a meat curry that is wonderfully tangy and spicy at the same time. It is a dish of Portuguese origin, now cooked in the Konkan region of India, especially Goa.