The food is light on taste buds with a medley of mint, green chilies, coriander and raw mango in fresh and dried form with a blend of hand ground spices enhances the subtlety of food.
So walk into the Konkan Café on a rainy day and indulge in Pomfret Recheado, Prawn Gassi, Malabar Chicken Masala, Mutton Ishtew. You can also splurge on exciting vegetarian dishes like Kappa Malabari, Basale Gassi, Pineapple Sassam and Malabar Avial. At the end of the meal, interesting desserts such as Bebinca and Kharvas await your palate.
God that sounds good doesn’t it?
Didjya Know?
With the coming of the monsoons, age old methods of preserving and utilizing core ingredients that form a part of their cuisine are used.
Spices and food grains are stocked in air tight jars made of fired porcelain. As coconut trees become highly inaccessible, dried coconut is used instead to add for the special flavour that is synonymous with the region.
Pickles made from vegetables and seafood is either spiced or stored in brine water, and are treats to be relished.