Faculty: Mrs. Sujata Silas Subject: Culinary studies
(Indian Cuisines)

Presented By: Pratham Patel
Kedar Bodiwala Deep Macwan Date: 2/12/ 09
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Konkani people are from an ethnic group mainly found in the Konkan Coast of western India ,who speak the Konkani language natively. The word Konkani derives from kum, meaning 'Mother Earth' and kana, meaning 'piece/part' thereby meaning a strip of land along the western Indian coast beyond the Western Ghat mountains called as Konkan. This is because Konkanis are spread out across the western coast of India, and well in areas where they have to interact with other people on a daily basis. They can be found in the Konkan Division, Goa, Canara and small pockets in Kerala.



In the history of cuisines, Konkani Cuisine is one the most delicious cuisines you could come across in India. Konkani cuisine is unique in the sense that it contains foods that are not commercially consumed. One difference between Konkani cuisine and other Indian cuisine is that Konkani cuisine tends to contain few elements that are not widely popular. Konkani food traditionally and historically tends to have a lot of seafood in addition to Indian based seasonings. The use of coconut in food is also popular, giving this cuisine a characteristic taste. Those who try Konkani cuisine will know that through its history it has managed to cover a wide range of foods in the region. It has the most unique of all dishes, with a variety of them being cooked from coconut, fish and vegetables. A combination of these is sometimes used in order to produce unique dishes, and Konkani cuisine does have unique dishes for vegetarians and non- vegetarians.
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This a fact that some Konkani dishes include meats, such as pork, that are not really acceptable to people of other religions. The reason for this is the fact that it is profane according to their religion. However, Konkani cuisine is still appreciated for what all it offers though some dishes are almost always excluded. Though seafood has been popular in Konkani cuisine, there are other foods used, such beef, mutton and chicken. Rice also has been a traditionally or historically a staple food in the Konkan region. The main course meals will have a variety of fish, meat, chicken, and rice preparations, Apart from the main course meals that may be made from vegetables, there are other integral portions such as desserts, beverages and appetizers that are also included. Lentils are also common in Konkani cuisine, and the cuisine tends to make use of every possible cooking material in its region. You would find a lot of similarity between the Konkani / Malvani cusine and Goan or Coastal South Indian Cusine.
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Methods of preparation in Konkani cuisine are important for cooking, as these methods greatly influence the end result of a Konkani dish. Since Konkani foods utilize several kinds of meats that include fish, prawns, beef and chicken, marinating is an important step of Konakani cuisine. This process is Marinating is normally done with tamarind water or even lemon. Besides marinating to get rid of odors, tenderize them and improve taste, adding spices is very important. Certain dishes require all the spices added at once, while others may require addition of ingredients at intervals. Some dishes even require addition of ingredients at the very end after the food has softened considerable. In this process, salt is usually added in first. Garnishing is also important, and also is commonly done at the end of a cooking process. There are many other ways apart from that I discussed, e.g. Boiling, Frying, Grilling and many more« these all can be direct ways or an extended method of cooking this cuisine.
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You need to have all the necessary knowledge as well as the utensils to cook Konkani food. If you don¶t have the right kinds utensils or equipment to cook Konkani cuisine, your dishes might not come out the way they should or at the very least inconvenience will take from you of the joy in cooking Konkani cuisine. You need to have at least one or two deep boiling vessels for boiling rice and other foods. It is true that the utensil used for boiling rice need only be used for rice. You can start boiling curries in the very boiling vessel you use for boiling rice. The taste of your rice when you boil it next will not be the same. This is due to the fact that oily residue will be left in the rice utensil from boiling the curry.
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Other cooking equipment such as Strainers, drainers and large spoons are also important to use in cooking Konkani food. Strainer spoons are also useful, and these are spoons that are porous. One more piece of cooking equipment is the tawa. Since Konkani food is after all Asian, the use of a tawa is important. This is because Konkani food also does include food prepared in the fried form. Chappati and the like are also cooked in this manner.



Konkani cuisine comes from Portugal and the local region . However, it is the coastal regions where Konkani tradition is celebrated, and at these times of the year the best of Konkani cuisine emerge. Since the staple food in the Maharashtra region is rice, and to an extent of vegetables, fishes and coconut. Much of the foods present at festival times usually have these staple foods in them. Deep-fried foods are also common at festival times, and many great tasting foods contain a lovely spice mix called 'kala masalaµ Many snacks served at festival times are made from besan (gram flour). These are light, and are fried with different kinds of stuffing. Some stuffing may be sweet and other spicy. Kokum, which is a deep purple berry that has a sour and delicious taste, its also used in many great recipes for festivals. Ginger and garlic too are great to taste and used in many snacks.
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There is special way of serving food in a 'Taat Vadhany' method is important to Konkani cuisine specially in the festive days and occasions This is a traditional and aesthetic style of serving Konkani cuisine on a 'tvaata' or plate .



DAALI AMBAT Curry with daal and vegetables daaLi ambaT is the traditional konkani vegetable curry. It can be made with any combination of vegetables, but typically potato, brinjal and beans.

Mixed vegetables Toor daal 2 cups Coconut grating half cup Red chillies(byaaDgi) 10 to 12 Corainder seeds 1 teaspoon Tamarind to taste A pinch of asafoetida / hing Mustard



Tomato saaru
Tomato Saar this saaru is very easy to cook also. Is usually consumed in the lunch .

Juicy tomatoes 2 Green chillies 3 to 4 Garlic 10 to 12 cloves Oil Salt to taste



http://www.google.com/image/konkani http://www.konkanyatra.com/konkan icusine.html http:// www.india9.com/i9show/Konkani-Cuisine





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