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HomeLifestyleKonkani meals pop up by Gaurav Shah at Govindamangalam Homestay in Kochi

Konkani meals pop up by Gaurav Shah at Govindamangalam Homestay in Kochi

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Mumbai-based researcher cum chef Gaurav Shah recreated his grandmother’s recipes

The horseshoe-shaped eating desk on the over 100 years previous Govindamangalam Homestay, in Kochi, can seat 12. Designed to facilitate serving ela sadya, the flowery vegetarian Kerala meal had on a banana leaf, it lately hosted a four-course Konkani meals sit-down for a big group of eager meals lovers. Created by Mumbai primarily based researcher cum chef Gaurav Shah, it was one of many first meals pop ups hosted within the heritage house.

“It’s attention-grabbing to journey with Konkani meals,” says Gaurav Shah who selected to unfold his second Konkani delicacies expertise in an environ the place conventional meals blended with old-world settings. The ambiance created by well-appointed interval furnishings, clocks, artefacts, furnishing and the every day lifetime of the homestay, it carried an enthralling really feel of a time passed by. Gaurav’s first pop up was held at a Kashmiri restaurant in Siolim, in Goa.

Impressed by “the odor, style and really feel” of his grandmother’s recipes, Gaurav started recreating them in the course of the pandemic. He began by making ready and sending meals throughout to folks in his neighbourhood who have been stranded or unable to organize meals in the course of the lockdown. It resulted in him receiving common orders. The unhurried days helped him organise recipes, charge widespread selections, experiment with particular dishes, verify availability of genuine elements and launch his outfit, Yeto, which implies See You once more.

Pomfret curry with rice

Pomfret curry with rice

4-course meal

The four-course meal consisted of tiger prawns, as starters, marinated in “home spices”, which Gaurav says is a secret, adopted by rice paired with mango curry made with semi ripe mangoes, succeeded by an fragrant pomfret curry with sol kadi, a Konkani kokum drink created from kokum or aamsol and coconut milk. The meal ended with Rawa(semolina) fried banana and Tirphal (quite a lot of Szechuan peppercorn) kadi.

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The starters have been served in a bamboo field, “to retain the aroma of the spices,” the semi-ripe mango curry is mostly made utilizing “Lal Bagh mangoes,” that are elongated with a smooth inexperienced and crimson pores and skin. Additionally referred to as Honey mangoes, they’re identified for his or her sweetness. The rice platter had a mango pickle, a model of the famed Andhra avakaya pickle. “Pomfret is among the hottest fishes of the area,” says Gaurav including that mandeli (anchovy), bangada (mackerel), surmai (King Fish), Bombay duck, tisrya (clams) and dust crabs are different sea fare that’s utilized in Konakni delicacies

The Sol Kadi, he explains is served “as focus, which is sort of a digestive and palate cleanser.”

“Konkani delicacies is just not massive on desserts and sweets are eaten at odd instances, like “banana sheera(halwa) at breakfast and sakharbhat(candy rice) at lunch,” says Gaurav who served rawa coated fried banana as a candy end. It was accompanied by a drink made with triphala and coconut milk, “an especially fragrant drink.” “triphala is used for infusion and elevates the sensory expertise. It could look very unassuming however has plenty of depth.”

Konkani and Mangalorean delicacies

Gaurav talks intimately in regards to the delicate variations in Konkani and Mangalorean delicacies, of the 2 curries- kalwan and gussi– frequent to the area.

“Each are curries with concentrated, complicated flavors and differ in using elements. The native chilli or tamarind imparts a distinct style however gussi is daring in flavour, whereas kalwans could be delicate,”

Govindamangalam Homestay in Kochi

Govindamangalam Homestay in Kochi
| Picture Credit score: Particular association

As Gaurav takes diners by means of the meals historical past and tradition of the Konkan area, one is transported to his grandmother’s kitchen, of sitting on a mat on the ground, of the aroma of herbs and spices, of a heat and of overheating…

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“Meals is reminiscence…” he says happy to share a culinary tradition that connects the coastal meals of India in additional methods than one.

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