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A taste of Konkan

Taste true regional flavours of Konkan

KONKAN RAIL The food track runs throughthe Deccan

The Netravati Express has just changed platforms. It's now going to chug in at the Treasure Trove restaurant at Le Meridien. Stumped ? Well just walk into Treasure Trove at the ongoing Konkan Food Festival and you are led through makeshift tunnels to reach your destination- a well spread buffet that lets you into the epicurean secrets of the coastal trinity that constitute the Konkan area. Says Monisha Sikka, Reservation manager about the delightful décor, "the train was the only connective between these three states." And so you see set up stalls pouring out cool feni and hot chai, reservation counters and then the familiar blue hued back and forth well-stationed train beckoning you.

Citing this festival as a first attempt for Kochiites to savour the varied flavours of Konkan, Executive Chef, T. Soman says, "the regional combination of Goa, Malvani and Maharashtrian may have distinct flavours independently but what makes them similar is their cooking process. They still continue to use ground spices. And the long hours of marinating and slow simmering food preparation still continues, which helps seal the authentic flavours richly into each culinary appetizer."

From the chilled Kokum Sherbet that serves as a welcome drink, you begin your gastronomic journey. Start off with the Malvani kolambi bhaat (prawn pulao). If you want, you can go for the wheat dosa and the sanna (Goan idlis, made of rice, sugar and toddy for fermentation that helps retains its pristine whiteness). In the meat menu, there is crispy Malvani prawn fried in semolina and rice flour. Bharli paplet(Stuffed pomfret fry using only green spices like coriander, mint, green chilli), Kurlya Sukhe(a coastal crab delicacy, neither overtly curried nor too dry), the famous Goan fish curry sans coconut gratings, Kori gassi,(Manglorean, a chicken curry in roasted masala), beef vindaloo and the traditional Goan delectable Chicken Xacuti. But the real catch is when you bite into the spicy prawn balchao and the tender Malvani mutton curry. Truly the best of the lot.

To make a nutritious fare there is lot of exciting preparations from the plant world. Patrado or colacassia leaf multilayered with spices and steamed, Dudhi khadambi (steamed pumpkin), kobichi bhaji(cabbage with channa dal), bhenda hooli (ladysfinger with coconut masala), sweet and sour Tomato Panchamrit(tomatoes floating alongside jaggery and peanuts.), Khadkade(Goan version of our Avial), Maharastrain Toorichi gode varan(toor dal) and the must and `mast' dish of every Manglorean, spicy and tangy vangi ani batata rassa(brinjal and potato curry).

For desserts the favourite are kele halwa(banana and coconut halwa), Bibinca (beaten egg, jaggery and flour layered) and the patoli (steamed coconut pancake).

So what you waiting for? Quickly get your boarding pass 'cause bookings are on only till July 31. Happy Journey!

RAKHEE MOHAN

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