Saraswat cuisine

Saraswat cuisine is the cuisine of the Saraswat Brahmins from the Konkan region on the western coast of India. Saraswat cuisine differs from sub-Saraswat Brahmin sects and region. Saraswat cuisine originally hails from Goa, India. Goan Saraswat cuisine is known throughout the western coast of India. Each variation has its unique flavour and makes uses of different vegetables and fruits available in the region. Saraswat cuisine is usually pesco-vegetarian. This community regards seafood in general as vegetables from the sea. They refrain from eating any land-based animals.

Their curries use a lot of coconut, coconut oil, tamarind, and curry leaves and the cuisine is largely influenced by South Indian cuisine. It is slightly similar to Malvani or Konkani and Udupi or Mangalorean cuisine. Their cuisine is less spicy and has less Portuguese cuisine influences than the cuisine of their Goan Catholic counterparts.Hooman ani Xit (fish curry and parboiled rice) is the staple food of the Saraswat Brahmins of Goa, whereas the regular consumption of Indian breads such as puris, chapatis and parathas are seen mainly amongst the Saraswat Brahmin of Maharashtra, India. Satvik Brahmin (sub-sect of Saraswat Brahmins) cuisine is similar to Jain cuisne, which is a strictly vegetarian cuisine that does not use vegetables that are plucked from underground, such as onions, potatoes, garlic, etc. Dishes such as Savalem ranapp are prepared among the 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 follow this style of cooking. On certain days (Mondays in particular), all Saraswat Brahmins eat only vegetarian food. This is particularly true in families whose Kuldev (family deity) or other family deities like Mangesh, Nagueshi or any other form of Lord Shiva. Most Saraswat Brahmins are routinely vegetarian.

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