Saraswat cuisine

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Introduction

Saraswat Cuisine is the main cooking fare of Saraswat Brahmins from the konkan coast of western India. There are small differences according to the Saraswat Sub-caste and region. These variations depend mainly on the raw material available locally. The Coconut and the use of tamarind as a tartariser in food form important ingredients of Saraswat fare.Rice is also the staple of Saraswat cuisine whereas the regular partaking of other traditional Indian breads such as puris chapatis and parathas are seen mainly amongst the northern saraswats.Saraswats on the whole tend to be vegetarians but seafood is not an uncommon part of many saraswat's diets.

Vegetarian Saraswat Cuisine

Satvik vegetarian food Known as savalem ranapp( No Onion/Garlic ): Bhats(Priests), Orthodox Goud Saraswat Brahmins and Chitrapur Saraswat Brahmins.This is followed by most Konkani families on Holy days and on festivals like Ganesh Chaturthi. On certain days ,([Mondays in particular)], all Saraswat Brahmins eat vegetarian food. This is particularly true in families whose kuldev or the family deity is Mangesh, Nagueshi or any other form of Lord Shiva. Most Saraswat Brahmins are routinely vegetarian.

Piscovegetarian fare

Many Saraswat Brahmins are Pisco Vegetarians .The inclusion of fish in the diet is not looked upon as Non vegetarian. Legend has it that when the Saraswati River dried up, the Saraswats who could not farm, were permitted to eat sea food/fish. The fish were euphemistically called Sea Vegetable or झळकें from ( जल काय -Jal Kaay). Oysters for example are sometimes called 'samudra phalam', Sea fruit!

A typical Breakfast in a saraswat home may have included pez (Rice Gruel) of Ookdey Tandul (Boiled rice)and Lonchey(Pickles) and papad. Wealthier homes would partake of Dosa, Idli(in karnataka and parts south of Karnataka) or Sannas(in Goa )along with chutney and or Sambhar. Shevaiyn phann or Phow (Gooda Phow or Meet Mirsange Phow) would be other breakfast specialities. Roties and bhakries also are types of bread eaten along with 'tonnak'or seasoned batatabhaji (potato stir fry preparation). Lunch and dinner would have DDT (Daat DaliToi) and Rice(Sheeth) in a Dorke's home whereas Bhanaps would prefer Ambat with their rice for KalvaNi A typical Saraswat lunch would have Sheeth, Roass or varann,(in case it is non veg then it would be 'humann', Bhaji, tonnak, Loannchem, papodd, and toi or kadhi. The last is not to be confused with curry, as it is the Saraswat equivalent of the Tamil Rasam, and is made to serve the duel purpose of "mukhashuddhhi" (mouth purification, perhaps after all the relatively spicy stuff)and jeervonn (digestive. Kadhis include asefotida, vomvom, jeera, flannel seed. Sometimes the kadhies are seasoned simply with karivel and sanswam (mustard seeds). Typically, this is a watery preparation which the luncher cups in his hand as it is poured onto his plate and drinks it before mixing a small portion of his rice with it to eat at the end of the meal.