Page 446 - (DK Eyewitness) Travel Guide - India

444  SOUTHWESTERN INDIA

The Flavours of Southwestern India

A large part of this region lies on the shores of the Arabian
Sea and consequently fish, coconut and rice are the dominant
ingredients. Mumbai is a metropolis, home to many groups of
people, and the city’s cuisine reflects its myriad influences. Further
south, along the Konkan Coast to Goa and Mangalore, the fish
and rice diet has regional variations. Interior Maharashtra has a
large number of vegetarian communities especially around Pune,
although spicy mutton curries are a speciality of the state.
Karnataka’s food is a mosaic of distinct communities such as the
coastal Udipi vegetarian fare and the meat-based food of Kodagu. Custard apple

cumin seeds and dried coconut pp558–9) are also eaten
(goda) and kala masalas. here with coconut chutney
Koshimbirs (relishes freshly made and potatoes.
with cucumber or carrots)
perk up the meal.
In Karnataka, the three staples Coastal Fare
are rice, jowar and ragi (finger Along the Konkan Coast,
millet). In rural areas, ragi is coconuts, cashew nuts and
steam-cooked, rolled into balls fresh vegetables are in
and served with hot chutney abundance. However, seafood
or huli (a spicy lentil dish). predominates and the types of
Variations of the dosa (see fish available range from the
A local woman selling bananas, coconuts Prawns Mackerel Lobster Squid Pomfret Mussels
and other fruit
Sardines
Basic Dishes
In Maharashtra, rice, wheat,
lentils and jowar (sorghum
maize) form the backbone
of the people’s diet. This
accompanies the bhaji (a
vegetable dish) or rassa,
(curried vegetables cooked
in groundnut oil). The food is
distinguished by a blend of
spices, coriander, sesame, Selection of seafood available along the Arabian Sea coastline

Local Dishes and Specialities
The culinary choices in this region are varied
and range from stalls selling spicy savouries,
such as bhelpuri, pani-puri and pav-
bhaji, to beach shacks and specialist
restaurants. Tastes are eclectic and
reflect flavours imported from as
far off as Iran (Parsi) and Portugal
(Goa). Karnataka’s and Maharashtra’s
vegetarian food is complemented by
Cashew nuts the fish, pork and chicken dishes from
the Konkan Coast, Goa, Mangalore and
Coorg. This fertile region yields fruits, such as chikoo (sapodilla
plum), custard apple, mango, papaya and grapes, as well as crops Akuri, spicy scrambled eggs
from sugarcane to cashew, and spices, particularly pepper. During cooked with tomatoes and
the mild winters in south Maharashtra, jaggery is made, and with it, onions and garnished with
a peanut or sesame toffee (chikki).
coriander, is a Parsi delicacy.

444-445_EW_India.indd 444 26/04/17 11:47 am
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