Malvani cuisine Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra and Goa, and some

northern parts of West Karnataka. Although Malvani cuisine is pred ominantly non-vegetarian, there are many vegetarian delicacies. Although it is a n independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine. Malva n is a town in the Sindhudurg district on the west coast of Maharashtra. Malvan being a coastal area in Konkan, it has its own distinct way of cooking fo od. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk. Many masalas have dried red chilies and other spices like coriander seeds, peppe rcorns, cumin, cardamom, ginger, garlic, etc. Some dishes also use kokum, dried kokam (amsul), tamarind, and raw mango (kairi). However not all of the cuisine is hot and spicy. The 'Konkanastha Brahmin' style of food is quite bland yet very tasty and vegetarian too. Fish dishes dominate the Malvani cuisine. The fiery seafood curries may be a bit too spicy for some people, but are quite tasty. The Malvani cuisine is very sim ilar to Goan or coastal South Indian cuisine. Sol Kadhi is a pink colored appetizer drink made from the kokam fruit and Coconu t Milk, often drunk after particularly hot and spicy Konkani / Malvani meal as i t is very soothing. Main course [edit] Kombdi Vade or Murgh Malvani is a non-vegetarian dish, which is quite popular i n Maharashtra. The dish consists of the traditional Malvani chicken curry (inclu ding chicken pieces with bones), vade (like a puri, which is a fluffy, fried bre ad of wheat and nachni flour), onion, lemon and solkadhi. Mori Masala or Shark curry is a highly popular dish along the Konkan coast. Solkadhi is an energizing curry drink, highly popular in Konkan. It is made fr om coconut milk and kokam. It is usually served with Kombdi Vade, various fish d elicacies and Mutton Malvani. Bangda Fry is a popular dish, especially in Mumbai. The head of the Bangda (mac kerel) fish is removed and discarded and the other part is fried as a whole. Malvani Mutton Curry is a highly popular dish throughout the Konkan region. It is similar to Murgh Malvani except that the spices are slightly different. Kavda Curry is an extremely delicious dish made from a local Konkani bird call ed "Khavda". Bombil Fry or Bombay Duck Fry is an immensely popular dish, especially in north Konkan regions such as Mumbai and Raigad. Paplet Saar is a dish consisting of Pomfret cooked in traditional Malvani fish curry. This dish is especially popular in Mumbai. Phanasachi Bhaji is an exotic vegetarian dish, made from Jackfruit, chillies an d spices. Kaju Chi Aamti is a spicy curry of cajus (cashews). It is a spicy preparation a nd is savoured by the Malvani populace. Fish Koliwada is an appetizer which has its origin in the coastal city of Mumba iPunjabi migrants from Pakistan settled around Sion Koliwada, who started this u nique style of simple yet packed with flavours, fried fish which today is known all over as Fish Koliwada. Breads and cakes [edit]

Dhondas or Cucumber Cake is a baked preparation made from cucumber, rava and ja ggery. Ghavan is a fried pancake and is especially popular in the Sindhudurg district. Its netted appearance gives it an even more enigmatic feel. Khaproli is a sweet dish, highly popular in southern Konkan. The dish consists of a fluffy pancake dipped in yellow sweet juice. Tandalachi Bhakri is a Bhakri made of rice flour. It is the Malvani equivalent of the Maharashtrian Jowari Bhakri or Bajri Bhakri, which is popular throughout the Deccan. Malvani Malpua is a sweet deep-fried delicacy, highly popular in Maharashtra. T he dish is especially in big demand during the Islamic holy month of Ramzaan. http://en.wikipedia.org/wiki/Malvani_cuisine