Konkan cuisine ? food fiesta

Nestling in the Western Ghats is the Konkan region. It would deem fit to visit places like:

Sindhudurgh - wisely chosen by Shivaji to build his most formidable fort.

Ganapatiphule - famous for its 4000 year old ?Swayambhu? Ganapati temple.

Murud-Janjira - temple atop the hill.

Shriwardhan - an architectural marvel, perched on the cliffs overlooking the sea, considered impregnable and from where Shivaji fought many of his famous battles.

Kihim - an exclusive beach, lined with lush coconut trees and famous for its historic forts, churches, synagogues and the fascinating tower of St. Barbara.

Chiplun and Ratnagiri - famous not only for the Alphonso mangoes but it was here that the great Indian freedom fighter Bal Gangadhar Tilak was born.

Yet the most popular attraction of this area is of course the city of Mumbai, the capital of Maharashtra, where one can experience a beautiful fusion of Indian and Western cultures. It is not only India?s largest cosmopolitan city, it is the country?s commercial and financial hub. The people of this city seem to be in a perpetual state of activity perhaps that is the reason why Mumbai is known as the city that never sleeps. Though Bollywood has earned the dubious reputation of following Hollywood?s every move very faithfully, breathlessly, accurately and quickly it is also known as the producer of the maximum number of films per year. The ancestors of Kolis (the fisherfolk) were the original inhabitants of Mumbai and it was Mumba Devi, their patron Goddess, who gave Mumbai its name.

The major crop of Konkan are the coconuts which have given rise to various industries producing khopra oil, choir and other related products. Along the sloping lands, the heavy monsoons bring life to the mango, guava and betelnut plantations. A variety of pulses are also grown here. The region also grows kokum in plentiful. Kokum is a sweet-sour fruit whose dried skin is used for adding a gentle sourness to the Konkani curries. Kokum seeds are used for making a delicious sherbet, which is called the ?local nectar? which brings relief to many a parched throat during the hot summer months.

Besides coconuts, mangoes, rice, cashew nuts and a variety of pulses are also grown.

The ports of the Konkan were known to the ancient Greeks and Egyptians and Arab traders. The spice trade brought prosperity to the ancient Hindu kingdoms of the area. Lasting examples are the cave temples of Elephanta Island and Kanheri. With the advent of the Portuguese and British, the port cities were further developed and fortified. However the glory of that era is now confined to the history books.

We cannot end without giving you a taste of the exquisite Konkan food. Try Batata Humman and Talela Bangda.