New Delhi: Malvani cuisine, originating from the coastal region of Maharashtra is a delightful blend of rich flavours, aromatic spices, and coastal influences. Malvan is said to be a mix of 'Maha', which stands for a large piece of land and 'Lavan', which means salt- thereby, describing the production of salt in the Malvan region. Speaking of Malvan, which is the centre of Malvani cuisine, is a tiny town in southern coastal Maharashtra's Sindhudurga district.
Many characteristics of the cuisine are shared with the bigger, more massive Konkan belt, which extends from Daman in Gujarat to Karwar in Northern Karnataka. While it is true that Malvani cuisine is part of Konkan cuisine, all Konkan cuisine dishes are not part of Malvani cuisine.
The dishes in this cuisine are typically very spicy and use a lot of red peppers and other spices. The Saraswat Goud group provides the sweet and sour flavour, the adjoining region of Goa contributes the zing of vinegar, and the Karwar region has an impact on the use of fresh coconut in Malvani cuisine. Being close to the sea allows Malvan to have access to fresh seafood, making Malvani cuisine one of India's most popular coastal cuisines with a wide variety of amazing dishes.
Here is a list of vegetarian and non-vegetarian dishes that reflect the region's rich cultural heritage:
1. Malvani Fish Curry:
This quintessential Malvani dish features a tangy and spicy curry made with a blend of coconut, kokum, and Malvani masala. Fish, such as pomfret, mackerel, or kingfish, is cooked in this flavorful gravy, resulting in a lip-smacking delicacy. The dish is served along with some steamed rice, fish fry, and pickled onions to make a delicious lunch or dinner.
2. Sol Kadhi:
Solkadhi, which resembles a hybrid between kadhi and buttermilk, is a crucial component of a Malvani meal. The sharpness from the kokum petals balances the rich creaminess of the coconut milk, which also has a tiny kick of heat from the green chillies. Sol Kadhi's tangy and cooling characteristics make it a perfect accompaniment to spicy Malvani dishes.
3. Kombli Vade:
Small pieces of chicken with bones are used to make a spicy chicken curry, which is served with 'Vada' and 'poori' made of wheat and ragi flour. The inclusion of ragi gives the fried vadas a subtle crunch. Alternatively, gram or lentil flour is added to recipes to give food a more healthy flavour and crunchier texture.
4. Bombli Fry:
This region's speciality, the Bombil fish or Bombay duck, has exceptionally soft, mushy flesh that wonderfully complements the crispy flour covering it is wrapped in. This delicious deep-fried food is light on the stomach and inexpensive.
5. Malvani Crab Curry:
Khekadya Cha Rassa is the Marathi name for Malvani Crab Curry. Fresh crabs are cooked in a spicy gravy made with ginger, garlic, and Malvani masala. Additionally, this crab curry is made with coconut, which gives the fiery dish a hint of sweetness. This can be served with steamed rice or Malvani bread.