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Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra and Goa, and some northern parts of West Karnataka. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. Although it is an independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine. Malvan is a town in the Sindhudurg district on the west coast of Maharashtra.
Malvan being a coastal area in Konkan, it has its own distinct way of cooking food. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk.
Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger, garlic, etc. Some dishes also use kokum, dried kokam (amsul), tamarind, and raw mango (kairi).
However, not all of the cuisine is hot and spicy. The 'Konkanastha Brahmin' style of food is quite bland yet very tasty and vegetarian too.
Fish dishes dominate the Malvani cuisine. The fiery seafood curries may be a bit too spicy for some people, but are quite tasty. The Malvani cuisine is very similar to Goan or coastal South Indian cuisine.
- Kombdi Vade (कोंबडी वडे) or Murgh Malvani is a non-vegetarian dish, which is quite popular in Maharashtra. The dish consists of the traditional Malvani chicken curry (including chicken pieces with bones), vade (like a puri, which is a fluffy, fried bread of wheat and nachni flour), onion, lemon and solkadhi.
- Mori Masala (मोरीचां मटण)or Shark curry is a highly popular dish along the Konkan coast.
- Solkadhi (सोलकडी) is an energizing curry drink, highly popular in Konkan. It is made from coconut milk and kokam. It is usually served with Kombdi Vade, various fish delicacies and Mutton Malvani.
- Bangda Fry (तळल्लो बांगडो) is a popular dish, especially in Mumbai. The head of the Bangda (mackerel) fish is removed and discarded and the other part is fried as a whole.
- Malvani Mutton Curry is a highly popular dish throughout the Konkan region. It is similar to Murgh Malvani except that the spices are slightly different.
- Kavda Curry (कवड्याचां मटण) is an extremely delicious dish made from a local Konkani bird called "Khavda".
- Bombil Fry or Bombay Duck Fry is an immensely popular dish, especially in north Konkan regions such as Mumbai and Raigad.
- Paplet Saar is a dish consisting of Pomfret cooked in traditional Malvani fish curry. This dish is especially popular in Mumbai.
- Phanasachi Bhaji is an exotic vegetarian dish, made from Jackfruit, chillies and spices.
- Kaju Chi Aamti is a spicy curry of cajus (cashews). It is a spicy preparation and is savoured by the Malvani populace.
- Fish Koliwada is an appetizer which has its origin in the coastal city of MumbaiPunjabi migrants from Pakistan settled around Sion Koliwada, who started this unique style of simple yet packed with flavours, fried fish which today is known all over as Fish Koliwada.
Breads and cakes
- Dhondas or Cucumber Cake is a baked preparation made from cucumber, rava and jaggery.
- Ghavan or Ghavene is a fried pancake and is especially popular in the Sindhudurg district. Its netted appearance gives it an even more enigmatic feel. Soft and delicious. These are made on thick 'bida'. Ghavane are served with black tea, coconut ras, chawali usual, chikan rassa. It gives pleasuer every time.
- Khaproli (खापरोळी ) is a sweet dish, highly popular in southern Konkan. The dish consists of a fluffy pancake dipped in yellow sweet juice.
- Tandalachi Bhakri (तांदळाची भाकरी ) is a Bhakri made of rice flour. It is the Malvani equivalent of the Maharashtrian Jowari Bhakri or Bajri Bhakri, which is popular throughout the Deccan.
- Ras-Poli is a sweet deep-fried delicacy, highly popular in Maharashtra. The dish consists of a fried pancake served with sweetened coconut milk.
- Amboli: Generally called as Poli. Made on bida. Preparation of the rice floor is same like IDLI, not ready mix idli. The floor kept overnight for more fluffy. Delicious bread is served with any usual, chicken, mutton, coconut chutney.
- Shevaya + Ras : This are soft rice noodle. A special tool 'shevaga' is needed to make shevaya. Balls of rice floor are well cooked in boiling water and pressed hot in shevaga. soft white noodles are served with delicious coconut ras.
- Prof. Sanjay Agnihotri (27 May 2012). "पापलेट, कोळंबी, सरंगा, सोलकढी..." [Pâplet, Kolambi, Saranga, Solkadhi]. Sakal (in Marathi). Retrieved 29 June 2015.