720 kilometres. Three states. Three different kitchens.
720 kilometres. Three states. Three different kitchens.
The Konkan Coast is the side of India few people know.
Home to the regional cuisines of Goa, Coastal Karnataka and Coastal Maharashtra, it has been shaped by the Arabian Sea, the monsoon, and generations of family cooking. These are recipes, techniques, and flavors that have rarely left the families who have preserved them.
This is where we cook from.
The Konkan Coast is the side of India few people know.
Home to the regional cuisines of Goa, Coastal Karnataka and Coastal Maharashtra, it has been shaped by the Arabian Sea, the monsoon, and generations of family cooking. These are recipes, techniques, and flavors that have rarely left the families who have preserved them.
This is where we cook from.
Goa
Where Indian tradition meets Portuguese influence, creating bold coastal flavours found nowhere else.
When most people think of Indian cuisine, Goa is rarely the first region that comes to mind. Yet its food is unlike anywhere else in India. More than 450 years of Portuguese influence shaped Goan cooking, introducing ingredients like chillies, tomatoes and cashews that would eventually become part of Indian cuisine. Portuguese missionaries also introduced coconut vinegar (Toddy), while kokum and tamarind continued to define many traditional dishes. The result is a regional cuisine that combines bold spices, bright acidity and coastal ingredients in a way found nowhere else in India. From Goan chouriço (Goan chorizo), seasoned with local chillies and toddy vinegar, to whole fish coated in vibrant recheado masala, these are the flavours that define Goa—and the ones we’ll be sharing with you.
Goa
Where Indian tradition meets Portuguese influence, creating bold coastal flavours found nowhere else.
When most people think of Indian cuisine, Goa is rarely the first region that comes to mind. Yet its food is unlike anywhere else in India. More than 450 years of Portuguese influence shaped Goan cooking, introducing ingredients like chillies, tomatoes and cashews that would eventually become part of Indian cuisine. Portuguese missionaries also introduced coconut vinegar (Toddy), while kokum and tamarind continued to define many traditional dishes. The result is a regional cuisine that combines bold spices, bright acidity and coastal ingredients in a way found nowhere else in India. From Goan chouriço (Goan chorizo), seasoned with local chillies and toddy vinegar, to whole fish coated in vibrant recheado masala, these are the flavours that define Goa—and the ones we’ll be sharing with you.
Coastal Karnataka
Known for deeply aromatic spice pastes, Byadagi chillies and rich coconut-based dishes layered with remarkable depth.
When most people think of South Indian cuisine, they rarely think beyond dosa, idli or sambar. Along Karnataka’s coastline, however, an entirely different culinary tradition has evolved. Shaped by Tuluva communities, Konkani-speaking families, Beary Muslims and Mangalorean Catholics, Coastal Karnataka is known for its aromatic wet masalas. Freshly ground spices are combined with regional ingredients to create rich flavour bases that define many of the region’s traditional curries. One of the region’s defining ingredients is the famous Byadagi chilli. Grown in northern Karnataka, it is prized not for its heat, but for its extraordinary colour and aroma. It gives curries and spice blends their deep crimson hue while remaining remarkably mild. Combined with fresh coconut, tamarind, curry leaves and ghee, it creates the bold yet balanced flavours that define this coastline. From Chicken Ghee Roast, born in the coastal town of Kundapura, to delicate Neer Dosa and fragrant fish curries, these dishes capture the rich culinary heritage of Coastal Karnataka.
Coastal Maharashtra
Built around roasted coconut, kokum and aromatic spice pastes, delivering bold and nutty flavours.
South of Mumbai, the Konkan Coast continues into Coastal Maharashtra, where a culinary tradition shaped by the Arabian Sea, coconut and centuries of regional cooking has evolved. Most people have never roasted fresh coconut. While coconut is often known in Europe as dried flakes or coconut milk, along Coastal Maharashtra it’s gently roasted before being ground into aromatic masalas. It’s a simple technique that transforms its flavour, creating the warm, nutty depth that defines many traditional dishes. Together with carefully roasted spices, kokum and fresh seafood, roasted coconut gives many of the region’s most iconic dishes their unmistakable depth of flavour. From fragrant fish curries to bharli vangi, baby aubergines stuffed with a fragrant coconut and spice filling, these dishes capture the rich culinary heritage of the region.
