A PRESENTATION ON

“KONKANI CUISINE”
Faculty: Mrs. Sujata Silas

Subject: Culinary studies

Presented By: Pratham Patel

Date: 2/12/ 09
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 ABOUT THE REGION

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.

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 CUISINE’S HISTORY
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

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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 ABOUT THE CUISINE
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 COOKING
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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 UTENSILS USED TO PREPARE KONKANI FOOD
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

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.

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KONKANI TRADITIONS AND FOOD FESTIVALS
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 masala‘

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

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 SOME KONKANI RECIPIES

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.

Ingredients:
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

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

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

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 BIBLOGRAPHY

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

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