I have finally returned after my five week trip to India and after all the activities of the holidays I am feeling a little nostalgic. Towards the end our trip we spent a few days in Mumbai(Maharashtra). I have to say that in a vast and populated country like India just as dialects change every few miles so do the cuisines. And be assured a huge part of anyone's trip to "Incredible India" will be taken up with eating.

Mumbai is a food lover's paradise and the vast array of cuisines available is more than what you can find in the rest of India. Mumbai is home to all and you can find everything available to suit one's pocket, from the award-winning five star cuisines to the crispy roadside onion fritters (bhaaji) and pav bhaajis (bread with buttery vegetable mash) or the various ethnic foods such as Rajasthani, North Indian Mughlai, Kashmiri and of course Mumbai's very own Konkani. Mumbai is the melting pot of Indian cultures.

Konkani Cuisine

Trying Konkani cuisine (the Mumbai coastline is often referred to as the Konkan Coast) is said to be an adventure in itself and I have to say there is so much to offer explore I just do not know where to begin! It boasts a cuisine that is not only rich in seafood but is unique and is a joyful blend of the Malvani, Goan and Saraswat Brahmin cuisines. Even though seafood is extremely popular other foods such as beef, mutton and pork are also well loved.

The Maharashtrian kitchen is always disciplined with a great emphasis on a health, freshness, and a light non greasy cuisine. Veggies are mostly steamed or stir fried in peanut oil and sometimes adorned with peanuts and cashew nuts. Lentils and beans are boiled, lightly tempered and flavoured with jaggery (unrefined whole can sugar or  Gula Melaka as we call it in Asia) and tamarind which lends a perfect balance of sweet and sour. The Marathi kala masala (sometimes called godha masala) is a fragrant blend of ground spices such as cloves, black peppercorns, cinnamon and cardamom, and adds spice and warmth to the cuisine. Just like most of the other states in India rice is a staple and as I mentioned earlier seafood can be found in abundance. Most fish meals are either pan fried or curried with roasted spices, chilies and coconut. 

My husband and I ventured out to lunch one Sunday afternoon to try the award-winning  restaurant, The Konkan Café, and I have to say the  Prawn gassi (prawn in a roasted red chilli and coconut gravy) was scrumptious and was filled with all the warming aromas and flavours of the coast. The Sol Kadhi was to die for...Sol Khadi is an exotic purple drink made with coconut milk and the kokum fruit (same plant family as mangosteen) - with a sour flavour from the kokum balanced with the sweetness of coconut milk. I have fallen in love with the sour flavour and deep burgundy colour of kokum. It has the same souring qualities as tamarind  is high in vitamin C and rich in antioxidants. Sol Khadi, prawn gassi, piping hot steamed rice all washed down with a glass of chilled Indian beer...instant gratification. 

As usual  my curiosity always gets the best of me and upon returning home to my Hong Kong kitchen I just had to come up with the perfect recipe and I have to admit after a few trial and error attempts finally managed to perfect the recipe close to what I had in Mumbai. Enjoy. 

Recipe: Sol Kadhi 

4 dried kokum (can be bought in stores stocking Indian ingredients)

¼ glass warm water 

One cup coconut milk blitzed with one small clove garlic 

½ a green chilli finely chopped (more if you like it spicy)

¼ teaspoon roasted cumin powder

Sea salt to taste 

1 tablespoon chopped coriander

Freshly cracked black pepper to taste

Soak the kokum berries into ¼ glass warm water. Once the extracts turns red in colour drain and add this water to the coconut milk. Stir in roasted cumin powder green chilies and sea salt to taste. Garnish with coriander leaves and freshly cracked black pepper. Serve.