Karwari Food Festival, the moment I heard this, I thought it would be inclined more towards non-vegetarian dishes. But I was wrong. They have a perfect balance of Veg and Non-Veg items for everyone.
What is Karwari Food Festival?
Karwari Food Festival is an attempt by Masterchef Madhavi Kamat to bring the authentic Karwari cuisine to the people of Mumbai. Some of the best organic vegetables and spices which is found only in the Karwar region are used in this festival to get the real taste of Karwar. The coconuts used in the preparation of all the items are procured from Karwar. Each item is cooked in the fresh coconut oil bought directly from the coconut oil factory in Karwar.
I visited the Karwari Food Festival hosted here in Mumbai from 6th to 17th November 2019. Getting my hands on the starter counter, I tried three different kinds of drinks.
Panak: This was a little bit like jaggery water with a couple of more ingredients like ginger. But it was light, I mean they made sure the jaggery didn’t take over the other ingredients.
Butter Milk: It was thick with the right amount of Coriander and a mild taste of green chilly.
Sol Kadi: It was thick because they used the right amount of coconut milk in it. Secondly, the colour was like super-light purple and brownish. That means the heavy amount of Coconut milk overpowered the purple colour coming from Garcinia (Kokum). This was a different type of Sol Kadi which I had in Ratnagiri district. Of course, I was in Karwari Food Festival; hence, I got to enjoy the Native taste. I loved it.
Going ahead, I took my plate that came with a round cut banana leaf on it and moved to the main course counters. Now, as soon as I opened the lid, I saw something which looks like fish, but they were not because I was on the vegetarian side of the Karwari Food Festival.
The texture creates a different impression unless you read the food labels before looking at the food. These were Vaygan Kaap (Brinjal or Eggplant), Surna Kaap (Elephant Foot Yam), Kelya Kaap (Raw Banana), and Batata Kaap (Potato). Fried with the masala. But It was not at all oily.
I was surprised by the failing assumptions that i made by looking at the dishes of the Karwari food festival.
Moving further, I came across two pickles.
Mango Pickle: This was super finely chopped, with very less amount of oil. The masalas are entirely different, not the usual taste that you get in Aam ka achar.
Amla (Indian Gooseberry) Pickle: These were cut in the shape of orange pieces, again semi-dry with good masalas. But I found the taste of the Amla overpowering the masala, which again I loved it.
Dal Vade has a good stuffing with a lot of grated coconut in it.
This is Idli made in the leaves of Jackfruit. The leaves are turned into a cone shape with the Idli dough.
Vataney Dodi Randay, had a very strong flavour of a spice which I was not able to recognize. Finally, I couldn’t stop myself by asking the Masterchef Directly about her secret. She wholeheartedly told me that she has added some Kapur in it. I was clean bold on this item.
Vatane derived its name from Kokani language which means white Pea Beans, Dodi means Pumpkin & Randay is a term for Curry. Vatane Dodi Randay is highly authoritative in Karwari cuisine. Authentic preparation comprises of red chilli and desiccated coconut spicy, temper with mustard and garnished with coriander.
Where is Karwar?
Karwar is a coastal city on the west side of the Indian peninsula, located in the Uttar Kannada district in the Indian state of Karnataka. Karwar lies at the mouth of the Kali river. It is situated between Sahyadri mountain range in the east, the Arabian Sea in the west, Kali river in the north, and harbour towards the south end.
The Kannada way of preparing Bhindi is generally without any gravy and is white in colour. But in Bhinde Sukhe, Masterchef Madhavi Kamat has used some of the spices used for Non-Vegetarian items with a thick gravy made up of grated coconut.
Sukrunde with ghee was a big surprise to me. Initially, I thought it’s a Batata Wada with oil (I don’t know why). But when I tasted it, I felt like I was having Poran Poli. So basically Sukrunde is a Wada which has a stuffing of Poran Poli, which is dry. So to balance it, one can use ghee.
The Patoli is made with Rice Flour and Jaggery with a lot of grated coconuts steamed in the fresh turmeric leaves available in this season. I just fell in love with Patoli.
My first round for starters.
My second round for the Main course. (I forgot to have rotis)
Where is Karwari Food Festival?
Karwari food festival is hosted by the Kohinoor Continental at their Solitaire Restaurant in Mumbai. It’s their 3rd edition.
Who is the Chef of the Karwari Food Festival?
Mrs Madhavi Kamat is the superchef of the Karwari Food Festival. She is also the vice-president of the Hotel Kohinoor Continental, it’s a 4 Star Property.
What is the Cost at Karwari Food Festival?
The lunch was for Rs. 1,100 (Approx. US$15.50*) + Taxes.
The dinner was for Rs. 1,200 (Approx. US$17*) + Taxes.
*Cost in US$ may vary based on current exchange rates
What were the Dates & Timings of Karwari Food Festival?
The Karwari Food Festival was from 6th to 17th November 2019. The timings are from 12.30 pm to 3.30 pm for lunch, and 7.00 pm to 11.30 pm for Dinner.
Menu of Karwari Food Festival
- Butter Milk
- Sol Kadi
- Green Salad
- Sukhe Sungta Chutney
- Toushe Hulyar
- Beet Root Kismor
- Utka Ambli
- Awalya Lonche (Gooseberry Pickle)
- Hindi (Chopped Tampared Raw Mangoes)
- Assorted Papad
- Fruit Sasam (Mix Fruit Salad With Masala)
- Assorted Green Salad
- Nirphanas Kaap (Bread Fruit)
- Vaygan Kaap (Brinjal)
- Kelya Kaap (Raw Banana)
- Surna Kaap (Yam)
- Batata Kaap (Potato)
- Dal Vade (Lentil Cutlet)
- Vatane Dodi Randay (White Vatana & Red Pumpkin Curry)
- Batata Talasini (Mustard Tempered Potato)
- Chitmitke Opcurry (Gavar & Potato Curry)
- Kairi Udid Methi (Raw Mango and Bitter Guard Curry)
- Pughe Mirsang Rose (Capsicum Coconut Curry)
- Jeera Meera Kadi (Served at Room Temperature)
- Bhindi Sukhe (Karwari Style Bhindi with Coconut Masala)
- Dal Toy (Split Pigeon Pea Curry)
- Maska Sang Amti (Lentil With Drumstick)
Rice & Bread
- Ambe More Rice (Steamed)
- Ukda Tandul (Parboiled Rice)
- Sukrunde (Gram Flour & Jaggery Dumpling)
- Kelya Mulka (Banana Flitter)
- Chana Dal Payasam
- Gadbad Ice Cream
- Hangyo Ice Cream
- Patoli (Steam Rice Batter with Sweet Coconut Stuffing on Turmeric Leaves)
- Bangado Bhajillo (Mackerel Fry)
- Visvan Bhajillo (King Fish Fry)
- Sungta Bhajillo (Prawn Fry)
- Papleta Bhajillo (Black Pomfret Fry)
- Nagli Bhajillo (Lady Fish Fry)
- Tisrya Vade (Clams Cutlet)
- Visvan Ambat (King Fish Curry)
- Mori Sukhe (Shark Curry)
- Sungata Che Lonche (Prawn Pickle)
- Kurlya Sungta Sukhe (Crab and Prawn Semi-dry)
- Karwari Chicken Masala (Green Chicken)
- Nagli Ambat (Lady Fish Curry)
- Tisrya Amti (Clam Curry with Drumstick and Raw Mango)
This is a real boat with the oars and the fire lamp.
This was another shocker of Karwari Food Festival, they served me a Karwari coconut with tender malai mixed with vanilla ice cream. It was a blast in my mouth. Simply can’t forget it.