What makes Saraswat cuisine unique?!
But are there any other factors such as spices?
Answers: My assumption is it is always vegetarian?
But are there any other factors such as spices?
I am a GSB: gowd saraswat and I LOVE seafood!
Saraswat Cuisine has its peculiarities and it is the mainstay of Saraswat Brahmins on the west coast of India. Though minor variations may prompt one to regard Saraswat cuisine as different for the various Saraswat subcastes it is fundamentally the same. Variations depend mainly on the raw material locally available, but Saraswat cuisine is recognisable because of its general preference of mild rather than strong tastes.
The broad variations include the following
Satvik vegetarian food Known as savalem ranapp (No Onion/Garlic): 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. On certain days, ([Mondays in particular)], Saraswat Brahmins eat vegetarian food. This is particularly true in families whose kuladaivata or the family deity is Manguesh, Naguesh or any other emanation of the great god Shiva.
Vegetarian food: Most Saraswat Brahmins are routinely vegetarian.
Pisco Vegetarians: Many Saraswat Brahmins are Pisco 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 ????? from ( ?? ??? -Jal Kaay). Oysters for example are sometimes called 'samudra phalam', Sea fruit!
A typical Breakfast in a saraswat home may have included pez(Rice Gruel) of Ookdey Tandul (Boiled rice)and Lonchey(Pickles) and papad. Wealthier homes would partake of Dosa, Idli(in karnataka and parts south of Karnataka) or Sannas(in Goa)along with chutney and or Sambhar. Shevaiyn phann or Phow (Gooda Phow or Meet Mirsange Phow) would be other breakfast specialities. Roties and bhakries also are types of bread eaten along with 'tonnak'or seasoned batatabhaji (Dry potato preparation). Lunch and dinner would have DDT (Daat DaliToi) and Rice(Sheeth) in a Dorke's home whereas Bhanaps would prefer Ambat with their rice for KalvaNi A typical Saraswat lunch would have Sheeth, Roass or varann,(in case it is non veg then it would be 'humann', Bhaji, tonnak, Loannchem, papodd, and toi or kadhi. The last is not to be confused with curry, as it is the Saraswat equivalent of the Tamil Rassam, and is made to serve the duel purpose of "mukhashuddhhi" (mouth purification, perhaps after all the relatively spicy stuff)and jeervonn (digestive. Kadhis include aesofoteada, vomvom, jeera, flannel seed. Sometimes the kadhies are seasoned simply with karivel and sanswam (mustard seeds). 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.
I believe that Saraswat cuisine is typically vegetarian (though in some cases, the use of egg and/or fish is permitted) and is characterized by the lack of strong tastes and over-vitalizing ingredients. This type of mild-tasting food has been common among most of the Saraswat Brahmin families in India.
Saraswat Cuisine has its peculiarities and it is the mainstay of Saraswat Brahmins on the west coast of India. Though minor variations may prompt one to regard Saraswat cuisine as different for the various Saraswat subcastes it is fundamentally the same. Variations depend mainly on the raw material locally available, but Saraswat cuisine is recognisable because of its general preference of mild rather than strong tastes.
The broad variations include the following
Satvik vegetarian food Known as savalem ranapp(No Onion/Garlic): 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. On certain days ,([Mondays in particular)], Saraswat Brahmins eat vegetarian food. This is particularly true in families whose kuladaivata or the family deity is Manguesh, Naguesh or any other emanation of the great god Shiva.
Vegetarian food: Most Saraswat Brahmins are routinely vegetarian.
PiscoVegetarians: Many Saraswat Brahmins are Pisco 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 ????? from ( ?? ??? -Jal Kaay). Oysters for example are sometimes called 'samudra phalam', Sea fruit!
A typical Breakfast in a saraswat home may have included pez(Rice Gruel) of Ookdey Tandul (Boiled rice)and Lonchey(Pickles) and papad. Wealthier homes would partake of Dosa, Idli(in karnataka and parts south of Karnataka) or Sannas(in Goa)along with chutney and or Sambhar. Shevaiyn phann or Phow (Gooda Phow or Meet Mirsange Phow) would be other breakfast specialities. Roties and bhakries also are types of bread eaten along with 'tonnak'or seasoned batatabhaji (Dry potato preparation). Lunch and dinner would have DDT (Daat DaliToi) and Rice(Sheeth) in a Dorke's home whereas Bhanaps would prefer Ambat with their rice for KalvaNi A typical Saraswat lunch would have Sheeth, Roass or varann,(in case it is non veg then it would be 'humann', Bhaji, tonnak, Loannchem, papodd, and toi or kadhi. The last is not to be confused with curry, as it is the Saraswat equivalent of the Tamil Rassam, and is made to serve the duel purpose of "mukhashuddhhi" (mouth purification, perhaps after all the relatively spicy stuff)and jeervonn (digestive. Kadhis include aesofoteada, vomvom, jeera, flannel seed. Sometimes the kadhies are seasoned simply with karivel and sanswam (mustard seeds). 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.
In my opinion, I believe that Saraswat cuisine is typically vegetarian (though in some cases, the use of egg and/or fish is permitted) and is characterized by the lack of strong tastes and over-vitalizing ingredients. This type of mild-tasting food has been common among most of the Saraswat Brahmin families in India
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