Page 447 - (DK Eyewitness) Travel Guide - India

INTRODUCING SOUTHWESTERN INDIA  445

boti (mutton with apricots),
and the popular dhan sak
(a meat-and-lentil casserole).
The Kodavas of Coorg
have a distinct culture and
cuisine and are one of the Hindu
communities that allow non-
vegetarian food and alcohol to
be served at weddings. Pandi
(pork) curry is a favourite and is
eaten with steamed rice balls
(kadum-buttu). Koli curry, a
chicken curry, and bembla
Fishermen unloading the catch of the day, Goa curry, made from bamboo
shoots, are other specialities,
flat pomfret, salmon (rawas) mori chi aamti (a spicy shark as are wonderful rice
and mackerel to prawns, lobsters curry) and bangda (whole preparations such as noolputtu
and clams. Fish is grilled, fried mackerel fried with spices). (rice noodles) or oduputtu (rice
or cooked as curries with fresh pancakes), enjoyed by other
coconut and spices. Kokum (a communities too.
dried sour plum), tamarind, raw Other Favourites
mango or the local Goan vinegar The cuisine of the Parsis of ON THE MENU
are used as souring agents. Mumbai reflects their Persian
Kokum and coconut milk are also ancestory. Their food is mainly Amti Sweet-and-sour lentils.
used to make a drink, sol kadi. non-vegetarian and includes Balchão Prawns or chicken
Although the coastal area patra ni machhi (fish steamed cooked with pickling spices.
has several culinary features in a banana leaf), jardaloo sali Bebinca A multi-layered cake.
in common, particularly in
the preparation of seafood, Kesari bhath Sweet made of
semolina, sugar and saffron.
Goa’s cuisine is different as it
combines Portuguese and local Kolhapuri mutton Mutton
flavours. Some typical dishes with chillies, coconut, aniseed
include peixe a Portuguese (a fish and poppy seeds.
curry with olive oil) and ambot- Moru kolumbu Vegetables
tik (a tangy fish curry with tama- in a yoghurt sauce.
rind). Goan chillies are famed Patra ni macchi Fish with a
for their colour and are used coriander-coconut chutney,
to make the recheio masala, steamed in banana leaves.
which is added to fish, pork Suran Steamed yam garnished
and mutton curries. with dried red chillies and
Malvan fish dishes are Coffee berries from a plantation in curry leaves.
equally tasty, especially the Coorg, Karnataka

Vindaloo, a dish of pork cooked Fugad is finely sliced, stir- Bisibele huliyana, a delicious
in a marinade of vinegar, red fried cabbage, garnished with preparation of lentils, rice and
chillies and other spices, is Goa’s coconut and chillies. Beans vegetables, is a one-dish meal
signature dish. can also be used. from Karnataka.

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