The Konkan region, a narrow strip wedged amongst the Western Ghats and the Arabian Sea, is a sight to behold, with impressive beach locations, ancient forts, and some of India’s best food. The Konkan location, which stretches from Thane in Maharashtra to Mangalore in Karnataka, is encircled by the majestic Sahyadri hills.
The delicacies in this region is seriously affected by Maharashtrian, Goan, and Karnataka cuisines.
Konkani delicacies is predominantly non-vegetarian, but there are some vegetarian and fewer spicy facets, these as Konkanastha brahmin cooking. Karwar and Malvani are the two most typical styles of preparing. Regular Konkani cuisine is regularly regarded as incomplete with no coconut and kokam, which are staples in every single Konkan spouse and children.
These are a handful of Konkani delicacies that will charm to non-vegetarians through the nation:
1. Sol Kadhi:

Sol kadhi is a mildly spicy drink created with kokum and coconut milk that is among the most nicely-known drinks to come out of the Konkan region. Considering the fact that it is regarded as digestive, glass is usually sipped following a meal. As you wander all over the Konkan shore, you may perhaps come upon quite a few variants. It often might include cumin, garlic, and coriander leaves.
Some dining establishments in Goa present it without the need of coconut milk. This watery variation has chopped cumin and coriander in kokum-infused water (like an infusion). In situation you were questioning, kokum is a fruit in the mangosteen loved ones. The Western Ghats are dwelling to the bulk of this prevalent souring agent.
2. Patholi:

Patholi is equivalent to a slender rice pancake or roll. It truly is stuffed with desiccated coconut and cooked in turmeric leaves. It can be fragrant and flavorful, primarily when topped with ghee. When turmeric leaves are in shorter supply, banana leaves are substituted. They are cooked during monsoon festivities and are the fantastic finish to a wonderful supper.
3. Airavat:

Airavat, a North Kanara specialty, is a mouth watering mix of tamarind, jaggery, ginger, and dates. It is an explosion of flavours that is a usual aspect on situations this sort of as festivals, marriage ceremonies, and spiritual feasts. Considering that minor is recognised about the dish’s origins, we can tell you that this Konkan handle will depart you craving a lot more.
4. Kadamb:

The Konkani equivalent of steamed idlis is kadamb. It truly is a scrumptious breakfast selection built with cucumber, rice, jaggery, and coconut. It can be cooked in a banana or turmeric leaf with mustard seeds. It tastes better with chutney on the side.
5. Kolombo:

Kolombo need to be talked about when talking about kadamb. This Konkani sambar is comparable to a common sambar in a Tamil home. The flavours and cooking processes are nearly similar, with the exception that the Konkani selection is laden with veggies.