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	==See also==		==See also==
	~~{{Portal\|Food}}~~
	* [[Goan cuisine]]		* [[Goan cuisine]]
	* [[Bengali cuisine]]		* [[Bengali cuisine]]

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{{Use dmy dates|date=July 2017}}
{{Use Indian English|date=July 2017}}

{{Multiple issues|{{refimprove|date=March 2013}}{{cleanup lang|date=August 2021}}}}{{Indian cuisine}}
'''Saraswat cuisine''' is the cuisine of the [[Saraswat Brahmin]]s from the [[Konkan]] region on the [[Coastal India|western coast]] of [[India]]. Saraswat cuisine differs within the Saraswat Brahmin subsects and within the [[Konkan]]-[[Kanara|Canara]] region. Saraswat cuisine originally hails from the Konkan region including [[Uttara Kannada]], [[Udupi district]], [[Dakshina Kannada]], [[Daman District, India|Damaon]], and [[Goa]], India.
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 [[Pescetarianism|pesco-vegetarian]].
This group regards [[fish meat]] in general as [[sea vegetable]]s. Historically, they have refrained from eating any [[terrestrial animals]].{{Citation needed|reason=Your explanation here|date=July 2017}}

==Lacto-vegetarian Saraswat cuisine==
{{Refimprove|section|date=February 2016}}
Their curries use a lot of [[coconut]], [[coconut oil]], [[tamarind]], [[kokum]]& [[curry leaves]] and the cuisine is largely influenced by [[South Indian cuisine]]. Three cuisine is very similar to [[Malvani cuisine]] of southern [[Concan]] and [[Udupi cuisine|Udupi or Mangalorean cuisine]]. Their cuisine is less spicy and has less [[Portuguese cuisine]] influences than the [[Goan Catholic cuisine|cuisine of their Goan Catholic]] counterparts.<ref name="sur"/> ''Hooman ani Xit'' (fish curry and parboiled rice) is the staple food of the Saraswat Brahmins of Goa, whereas the regular consumption of [[Indian bread]]s such as ''[[puri]]s'', ''[[chapati]]s'' and ''[[paratha]]s'' are seen mainly amongst the Saraswat Brahmin of [[Maharashtra]], India. [[Sattva|Satvik Brahmin]] (sub-set of Saraswat Brahmins), which is a strictly [[vegetarian]] cuisine that does not use vegetables that grow underground, such as [[onion]]s, [[potatoes]], [[garlic]], etc. Dishes such as ''Savalem raandaap'' are prepared among the [[Bhat]]s (Priests), conservative [[Goud Saraswat Brahmin]]s and [[Chitrapur Saraswat Brahmin]]s. This is followed by most [[Konkani people|Konkani]] families 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 ''[[Kuldevta]]'' (clan deity) or other family deities like [[Mangueshi Temple|Mangesh]], [[Nagueshi]] or any other form of [[Shiva|Mahadeva Shiva]].

==Various Saraswat cuisine==
===Rajapur Saraswat cuisine===
This cuisine forms a part of [[lacto-vegetarian]] cuisine. This cuisine has the combination of [[Goan]], [[Udupi]] and [[Malvani cuisine|Malvani]] cuisine culture.
''[[Khatkhate]]m'', a stew containing at least six vegetables, is popular. Other popular dishes include ''bhaji'' or ''shaak'' (made from different vegetable curry and fruit), ''vaal bhaji'' (a curry/dish made out of drumsticks) ''usli/[[Usal]]'' (spicy pulses in a thin watery gravy), ''[[misal]]'' ({{Not a typo|usal}} topped with fried snacks), ''tondak'' (beans combined with cashews), ''rass'' (coconut-based dishes), ''undri'' (a dish made out of rice flour, jaggery, and coconut), ''ghawan'' (a special variant of dosa, which is similar to [[Neer dosa|''neer dose'']], a [[Tuluva]] dish) ''hoomans'' (different types of curries), ''karams'' (vegetable salads), ''lonche'' ([[Indian pickle]]s) and ''[[papad]]s/happal'' ([[flatbread]]). [[Fast food]]s include ''Moongacho gathi'' (curried [[green gram]]), ''botatyache patal bhaji'' ([[potato]] curry), ''tur dal ross'' (split [[pigeon pea]] curry), etc.<ref name="sur">{{cite web|url=http://www.financialexpress.com/news/goan-delight/412024/0|title=Goan delight|author=Sulekha Nair |date=18 January 2009|newspaper=[[The Financial Express (India)|Financial Express]] |publisher=[[Express Group]]|accessdate=2009-06-20}}</ref>

===Chitrapur Saraswat cuisine===
Chitrapur Saraswat cuisine is unique and its various forms have been published in the Rasachandrika book both in Marathi and English. These are recipes that would have been passed down from mother to daughter or daughter-in-law.<ref>{{cite book|author=The Sarswat Mahila Samaj Mumbai|title=Rasachandrika|url=https://www.amazon.in/Rasachandrika-S-MahilaSamaj/dp/8171542905|publisher=Popular Prakashan Pvt Ltd|isbn=9788171542901|pages=274}}</ref> The cuisine consists either of curries and vegetables made with ground fresh coconut gratings or tempered beans, sprouts, pulses (dals) garnished with coconut gratings. However, nowadays, for health reasons, the use of coconut gratings is kept to a minimum. {{Citation needed|date=March 2020|reason=Your explanation here}}

Typical Bhanap or Amchi (as the Chitrapur Saraswats refer to themselves) dishes are:
* ''Batata Song'' (potatoes cooked with tamarind, onions, garlic, chili powder and turmeric)<ref>{{Cite web|url=http://www.konkanifoodrecipes.com/recipes/spicy-potato-sidedish-batate-song-potato-and-onion-in-spicy-red-masala|title=Spicy potato sidedish (Batate Song , Potato and onion in spicy red masala)|publisher=Konkani Food Recipes}}</ref>
* [[Ambat]]
* [[Dalithoy]]
* [[Patoleo]]
* [[Patrode]]
* [[Surnoli]]
* ''Kairus'' (ground coconut base with spices, capsicum, potatoes, tamarind, peanuts and cashews)
* ''Sukke'' (ground coconut base, spices and a variety of vegetables like potatoes)
* ''Knolkhol'' (kohlrabi), peas, cauliflower, okra
* ''Ghashees''
* Mango pickle made with unripe Apinmedi mango<ref>{{Cite web|url=https://cookpad.com/in/recipes/4728742-appe-midi-mango-pickle|title=Appe Midi Mango Pickle|publisher=Cookpad}}</ref>

==Pesco-vegetarian cuisine==
{{Unreferenced section|date=February 2016}}
Most Saraswat Brahmins are [[Pescetarianism|pesco-vegetarians]]. The inclusion of [[fish]] in the diet is not looked upon as non-vegetarian. Legend has it that when the [[Saraswati]] [[River]] dried up, the Saraswats who could not farm were permitted to eat [[sea food]]/[[fish]]. The fish were euphemistically called ''sea vegetable'' or झळकें from ( जल काय -Jal Kaay). [[Oyster]]s, for example, are sometimes called ''samudra phalam'', or 'sea fruit'.

A typical [[breakfast]] in a Saraswat home may include ''pez'' ([[congee]]) of ''ukdem tandhul'' (parboiled rice) and ''lonche'' ([[Pickling|pickle]]s) and [[papad]]. Wealthier homes may serve [[dosa]], [[idli]] (in [[South Canara]], [[Karnataka]] and other parts of [[South India]]) or ''[[Sanna (dish)|sannas]]'' (in [[Goa]]), along with [[chutney]] or ''[[Sambar (dish)|sambhar]]''. ''Shevaiyn phann'' or ''phow'' are other breakfast foods occasionally served. Rotis and bhakris are typical types of bread eaten along with ''tondak'' or seasoned ''batatabhaji'' (potato stir-fry preparation).

Lunch and dinner may feature ''daat dalitoi'' and rice (''xit'', pronounced ''sheeth'') in a ''Dorke'''s home, whereas ''[[Bhanap]]s'' would prefer ''ambat'' with their rice for ''kalvani''. A typical Saraswat lunch would have ''sheeth'', ''roass'' or ''varann''; if the diner is not vegetarian, lunch may include ''hoomann'', ''bhaji'', ''tondak'', ''lonche'', ''papodd'', and ''toi'' or ''kadhi''. Kadhi is made to serve the dual purpose of ''mukhashuddhhi'' (mouth purification, perhaps after all the relatively [[spicy]] stuff) and ''jeervonn'' (digestive kadhis include [[asafoetida]], ''vomvom, [[Coriander|jeera]]'', fennel seed). Sometimes the ''kadhis'' are seasoned simply with ''karivel'' and ''sanswam'' ([[mustard seed]]s). Typically, this is a watery preparation which the luncher cups in his hand as it is poured onto his plate and drinks it before mixing a small portion of his rice with it to eat at the end of the meal. The most savoured as well as preferred ''kadhis'' amongst the Konkani Saraswat Brahmins is the ''kokumachi kadhi'' or ''konkam kadhi''. [[Kokum]] is a fruit found and grown within the western Konkan coast of India and is commonly used in Saraswat cuisine. Formally it is often said that no meal is complete without ''kokum khadhi''.

==See also==
{{Portal|Food}}
* [[Goan cuisine]]
* [[Bengali cuisine]]
* [[Chitrapur Saraswat Brahmin]]
* [[Gaud Saraswat Brahmin]]
* [[Rajapur Saraswat Brahmin]]

==Notes==
{{reflist}}

==References==
*{{cite book

|last=PHILAR
|first=ASHA
|title=The Konkani Saraswat Cookbook
|publisher=TERRA FIRMA
|year=2011
|ref=Mah}}
*{{cite book
|last=Mahalé
|first=Padma
|author2=Sapna Sardessai
|title=Ishtann: The Best of Goan Saraswat Cuisine
|publisher=Printer's Devil
|year=2003
|ref=Mah}}

{{DEFAULTSORT:Saraswat Cuisine}}
[[Category:Konkani cuisine]]
[[Category:Indian cuisine by culture]]
[[Category:Vegetarian dishes of India]]
[[Category:Goan cuisine]]
[[Category:Karnataka cuisine]]
[[Category:South Indian cuisine]]
[[Category:Semi-vegetarianism]]

Saraswat cuisine - Revision history

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