Ever visited Konkan? If so then you will agree to the fact that Maharashtra is blessed to have the scenic beauty & the food culture of Konkan region. According to some Hindu legends, Parashurama shot his arrow into the sea and commanded the Sea God to recede up to the point where his arrow landed. The new piece of land thus recovered came to be known as Konkan meaning “piece of earth” or “corner of earth” or “piece of corner”, kona (corner) + kana (piece).
I have been to Konkan several times especially to Guhagar, Diveagar, Ganpatipule, Vengurla & Ratnagiri. And every time when I visit Konkan I make sure to explore almost everything from the tourist spots to its food culture & its scenic beauty. And myself being Kokanastha Brahmin, the Konkan delicacies are my favorites.
Recently JW Marriott Mumbai Sahar came up with “Kokanastha Brahmin Food Festival 2016” from May 6, 2016 to May 15, 2016 in which they included prominent Konkan delicacies as an additional part of their regular dinner buffet at JW Cafe.
JW Cafe is known for their lavish spread of breakfast, lunch, dinner buffet & frequently they come up with food festivals to fulfill the taste-buds of the people who love, respect & enjoy food & this time they came up with Kokanastha Brahmin Food Festival. The cafe is elegant & phenomenally spacious. So spacious that the food sections are all across the cafe. Its a food walk-through indeed. The food stations are welcoming & not to forget their heavenly dessert section is one of the best. I did visited the festival & was impressed to see the delicacies that were included in the festival buffet.
The Kokanastha Brahmin Food Festival section was beautifully highlighted with mangoes, live cooking stations and well organized food stations. It was good to see fresh Aamrus, Modak (ofcourse, they had warm ghee too), Kheer, Fansachi (Jackfruit) Bhaji, Dalimbi (Field Beans) Usal, Kajuchi (Cashew) Usal, Thalipeeth, Pickles, Papads including Kurdai Papad, Masale Bhaat along with other delicacies as a part of the festival.
In Konkan region, Mangoes, Jackfruit, Field Beans & Cashews are highly used in cooking.
The menu was strictly vegetarian & good thing about it was that the menu wasn’t too spicy. The flavors were perfect in terms of taste, texture & spice. Kokanastha Brahmins mostly prefer less spicy & they normally include coconut, jaggery in the recipes to give a bit of sweet edge to the taste. I must say that the Chef Vishal Atreya & his team at JW Cafe’s JW Marriott Mumbai Sahar did succeed in getting all the flavors of Konkan straight to Mumbai via this food festival. And the guests revisiting the festival section to refill their plates itself was the positive sign of how much they loved the cuisine.