Has anyone heard about this Delhi based company that was recently in the news for being a scam? Apparently they own yachts, a double decker tour bus service and acres of prime land in Vagator and Anjuna
Anybody know the tea?
I want to make some tshirts for my staff with my office logo. I require high quality tshirts with high quality print that will last long. Please let me know if any local leads in Goa
Looking for serious practical ideas on how we can cool Panjim (first as a trial, that can then be replicated across Goa). Some good ideas friends have suggested:
Reflective roofs - If all buildings are coated with a white reflective paint, a lot of the best and solar energy can be reflected away
More Trees - A lot of Panjim has large heritage trees but if we can maximise every available spot to plant more trees we can increase the amount of shade, reduce dust and cool the city
How practical are these and what other ideas do you guys have?
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I saw a video online that said the name is very literally a combination of the konkani words "assa" and "gao" and means "look, there is a village"
Is that a fact?
If would like to explore Konkani food, you're missing one of India's most vibrant and distinct regional cuisines. Stretching along the western coast from the beaches of Goa through coastal Karnataka (Mangalore, Udupi) down to the Konkan belt of Maharashtra this cuisine is built on coconut, kokum, fresh seafood, and bold roasted spices. Let me break it all down by region. 🙏
Goan food carries a heavy Portuguese colonial influence layered over indigenous Konkani traditions. Expect vinegar, pork, and multi-layered desserts alongside coconut fish curries.
| Dish | Description |
|---|---|
| Fish Curry Rice | The daily staple. Kingfish or mackerel in a tangy kokum-coconut gravy. The "sol" (kokum) gives it that unmistakable Goan sour note. |
| Pork Sorpotel | A fiery, vinegary pork offal curry. Fermented and intensely spiced tastes even better the next day. A festive must. |
| Chicken/Pork Xacuti | Slow-cooked in a complex spice paste of roasted coconut, poppy seeds, and dried chilies. Deep, dark, and aromatic. |
| Goan Prawn Balchão | A spicy, pickled prawn dish cooked with vinegar and red chilli paste. Shelf-stable and explosively flavoured. |
| Bebinca | The queen of Goan desserts. A multi-layered coconut milk and egg pudding, each layer baked individually. 7 to 16 layers in a traditional preparation. |
| Sannas | Soft, lightly sweet steamed rice cakes leavened with toddy. The Goan answer to idli fluffier and more delicate. |
| Feni | Not a dish but a ritual. A Goan spirit distilled from cashew apple or coconut palm sap. Pungent, fierce, and iconic. |
Mangalorean cooking is arguably the most coconut-forward of all Konkani sub-cuisines. The Tulu community uses freshly ground coconut masalas in almost everything, and the "sukka" (dry) and "gassi" (gravy) categories define the cuisine.
| Dish | Description |
|---|---|
| Kori Rotti | Crispy, paper-thin rice wafers soaked in a fiery chicken curry. One of the most textural and satisfying dishes in all of India. |
| Bangda (Mackerel) Gassi | The Mangalorean fish curry coconut base, Byadgi chilli colour, tamarind sour. Eaten with rice or neer dosa. |
| Chicken Sukka | Dry-fried chicken tossed with freshly grated coconut and spices. "Sukka" = dry. A perfect counterpart to a gravy dish. |
| Neer Dosa | Gossamer-thin lacy rice crepes. No fermentation, no fuss. Soft enough to fold around anything curry, chutney, or sweetened coconut. |
| Pundi (Rice Dumplings) | Steamed rice flour dumplings served with coconut chutney or chicken sukka. A quiet, humble Tulu breakfast classic. |
| Patrode | Colocasia (taro) leaves smeared with a spiced rice-coconut paste, rolled up and steamed. Earthy, slightly sticky, utterly unique. |
| Kane (Lady Fish) Fry | Lady fish marinated in red chilli and turmeric, shallow-fried in coconut oil. Simple and perfect. A Mangalorean love language. |
| Mangalore Buns | Soft, slightly sweet deep-fried banana bread. A breakfast staple served with coconut chutney. Do not skip. |
Udupi is the heartland of Konkani Brahmin vegetarian cooking a tradition so refined it spawned a global restaurant format. No onion, no garlic in the traditional style, yet endlessly complex.
| Dish | Description |
|---|---|
| Dalithoy | Toor dal tempered with mustard seeds, dried red chillies, asafoetida, and curry leaves. Thin, sharp, and deeply comforting. Every household has its own version. |
| Majjige Huli | A yogurt-based curry with ash gourd or cucumber. Cooling, mildly sour, and fragrant with coconut and cumin. The Udupi answer to kadhi. |
| Gojju | A thick sweet-sour-spicy relish made from tamarind, jaggery, and vegetables like raw tomato or bitter gourd. Complex in a single spoonful. |
| Udupi Sambar | Lighter and more coconut-forward than its Tamil cousin. Made with fresh coconut masala and a rotating cast of local vegetables. |
| Happala (Papad) & Sandige | Sun-dried rice crackers unique to the region. Deep-fried and eaten alongside rice and curries as a textural contrast. |
| Phanna Upkari | A stir-fry of seasonal vegetables with mustard, coconut, and dried red chilli. Quick, clean, and quietly brilliant. |
The Maharashtrian Konkan belt is famous for the Malvani cuisine arguably the spiciest of all Konkani sub-styles, with a distinctive masala blend and a love for raw mango and kokum.
| Dish | Description |
|---|---|
| Malvani Fish Curry | Made with Malvani masala (a 15-16 spice blend) and coconut milk. Bolder and spicier than the Goan or Mangalorean version. |
| Kombdi Vade | Spicy Malvani chicken curry served with fluffy, deep-fried vade (a puffed bread made from nachni/rice flour). The ultimate Konkan comfort meal. |
| Tisrya (Clams) Masala | Fresh clams cooked in a spiced coconut gravy. A Malvan coastal specialty that locals swear by. |
| Sol Kadhi | A pink, cooling digestif made from kokum and coconut milk with garlic and green chilli. Served after heavy seafood meals. Floral, sour, creamy, spicy all at once. |
| Ambade Ghashi | A tangy coconut curry made with ambado (hog plum). Fruity-sour and deeply aromatic. Rare outside Konkan homes. |
| Ukdiche Modak | Steamed rice flour dumplings filled with jaggery and coconut. Sacred to Ganesh Chaturthi and absolutely delicious year-round. |
| Kokum Saar | A thin, spiced kokum soup tempered with coconut oil. Drunk as a digestive. One of the most refreshing things you can have after a heavy meal. |
>Kokum (Garcinia indica) a dark purple dried fruit native to the Western Ghats. It gives Konkani food its signature fruity tartness that tamarind simply cannot replicate. Used in curries, drinks, and digestifs across all Konkani sub-regions. If you haven't cooked with it yet, order some online. It will change your cooking.
Drop your favourite Konkani dish or hometown specialty in the comments! And if you've had a home-cooked Konkani meal, you know there's nothing quite like it. 🌊🥥🐟
Tags: #KonkaniFood #IndianFood #Goa #Mangalore #Udupi #Malvan #CoastalIndia #RegionalCuisine