Saraswat cuisine


Konkani cuisine is the cuisine of the Saraswat Brahmins from the Konkan region on the western coast of India. Konkani cuisine differs within the Saraswat Brahmin subsects and within the Konkan-Canara region. Konkani cuisine originally hails from the Konkan region including Uttara Kannada, Udupi district, Dakshina Kannada, Damaon, and Goa, India.
Konkani cuisine is popular served in many restaurants throughout the western coast of India, and especially in the cities of Bombay and Bangalore. Each variation has its unique flavour and makes uses of different vegetables and fruits available in the region. Konkani cuisine is usually pesco-vegetarian, except acharyas and purohits who follow a strictly saatvik vegetarian diet.
According the Konkani folklore, fish, meats are regarded as sea vegetables. Historically, they have refrained from eating any terrestrial animals in general.

Lacto-vegetarian Saraswat cuisine

Their curries use a lot of coconut, coconut oil, tamarind, kokum& curry leaves and the cuisine is largely influenced by South Indian cuisine. The cuisine is very similar to Malvani cuisine of southern Konkan and Udupi or Mangalorean cuisine. Their cuisine is less spicy and has less Portuguese cuisine influences than the cuisine of their Goan Catholic counterparts. Hooman ani xit is the staple food of the Saraswat Brahmins of Goa, whereas the regular consumption of Indian breads such as puris, chapatis and parathas are seen mainly amongst the Saraswat Brahmin of Maharashtra, India. Satvik Brahmin, which is a strictly vegetarian cuisine that does not use vegetables that grow underground, such as onions, potatoes, garlic, etc. Dishes such as Savalem raandaap are prepared among the Bhats, conservative Goud Saraswat Brahmins and Chitrapur Saraswat Brahmins. This is followed by most Konkani families on festivals like Ganesh Chaturthi follow this style of cooking. On certain days, some Saraswat Brahmins eat only vegetarian food. This is particularly true in families whose Kuldevta or other family deities like Mangesh, Nagueshi or any other form of Mahadeva Shiva. In Punjab and Jammu region, Saraswat Brahmins traditionally observe strict lacto vegetarian diet.

Various Saraswat cuisine

Rajapur Saraswat cuisine

This cuisine forms a part of lacto-vegetarian cuisine. This cuisine has the combination of Goan, Udupi and Malvani cuisine culture.
Khatkhatem, a stew containing at least six vegetables, is popular. Other popular dishes include bhaji or shaak, vaal bhaji ''usli/Usal, misal, tondak, rass, undri, ghawan hoomans, karams, lonche and papads/happal. Fast foods include Moongacho gathi, botatyache patal bhaji, tur dal ross'', etc.

Chitrapur Saraswat cuisine

Chitrapur Saraswat cuisine is unique and its various forms have been published in the Rasachandrika book both in Marathi and English. These are recipes that would have been passed down from mother to daughter or daughter-in-law. The cuisine consists either of curries and vegetables made with ground fresh coconut gratings or tempered beans, sprouts, pulses garnished with coconut gratings. However, nowadays, for health reasons, the use of coconut gratings is kept to a minimum.
Typical Bhanap or Amchi dishes are: Batata Song

Pesco-vegetarian cuisine

Most konkani Saraswat Brahmins are pesco-vegetarians. The inclusion of fish in the diet is not looked upon as non-vegetarian. Legend has it that when the Saraswati River dried up, the Saraswats who could not farm were permitted to eat sea food/fish. The fish were euphemistically called sea vegetable or झळकें from. Oysters, for example, are sometimes called samudra phalam, or 'sea fruit'.
A typical breakfast in a Saraswat home may include pez of ukdem tandhul and lonche and papad. Wealthier homes may serve dosa, idli or sannas, along with chutney or sambhar. Shevaiyn phann or phow are other breakfast foods occasionally served. Rotis and bhakris are typical types of bread eaten along with tondak or seasoned batatabhaji.
Lunch and dinner may feature daat dalitoi and rice in a Dorke's home, whereas Bhanaps would prefer ambat with their rice for kalvani. A typical Saraswat lunch would have sheeth, roass or varann; if the diner is not vegetarian, lunch may include hoomann, bhaji, tondak, lonche, papodd, and toi or kadhi. Kadhi is made to serve the dual purpose of mukhashuddhhi and jeervonn. Sometimes the kadhis are seasoned simply with karivel and sanswam. Typically, this is a watery preparation which the luncher cups in his hand as it is poured onto his plate and drinks it before mixing a small portion of his rice with it to eat at the end of the meal. The most savoured as well as preferred kadhis amongst the Konkani Saraswat Brahmins is the kokumachi kadhi or konkam kadhi. Kokum is a fruit found and grown within the western Konkan coast of India and is commonly used in Saraswat cuisine. Formally it is often said that no meal is complete without kokum khadhi.