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Mumbai Food: Delicious non-veg transport during pre-Shravan festivities
- Updated: July 20, 2017
Mutton thali
Once a year, Anvay Kolwankar’s farmhouse in Alibaug plays horde to a Popti party. The jubilee gets a name from a Popti Chicken. “A hole is dug in a ground, and filled with charcoal. Upon this, we place a matka containing duck and vegetables, and cover it with banana leaves. This is baked for 4 hours,” says a partner during Light House Café. This plate is an constituent partial of Kolwankar’s Gatari festivities.
Gatari Amavasya, or Gatari, is renouned in Maharashtra. This year, it falls on Jul 23. “It is distinguished a day before to a start of Shravan and is a day of merriment. We prepare authentic internal food and applaud with family and friends,” says Makarand Samant, conduct cook during Juhu grill Estella.
Chicken Rada. Pics/Datta Kumbhar
Meat feast
“The concentration is on food,” says Kolwankar. He customarily heads to a farmhouse with friends to celebrate, and a food there differs from segment to region. “If we are in Kolhapur, we eat Tambda Rassa or Pandhra Curry. If it is Alibaug, afterwards there’s a lot of seafood, like a Surmai Fry or BBQ Grilled Fish or a fish curry. If it’s on a Konkan coast, afterwards we have Chicken Sukka or Popti Chicken,” he says.
In his family, everybody has their possess celebrations – his father stairs out with friends, his mom attends pool parties, and he creates trips to his farmhouses. “We also have a large dinner, a final non-vegetarian dish with a whole family before Shravan begins. My mom creates her specialties – Chicken Biryani and Chicken Curry. Those dishes are mythological in a family,” he reveals.
Oomber
If we conduct to Mi Hi Koli in Thane this weekend, we can representation normal Koli dishes as partial of a three-day Gatari festival. On a menu are Chikna Chikni (stuffed crab), Nanachi Taang (chicken leg baked in masala), Zhingat (Gauran Kombdi), Atrangi (seafood rice), Lal Bhadak Khekda Kadak (crab basket), Ek Number (mutton clout fry) and Lai Bhari Surmayi (steamed surmai). “We applaud Gatari during home, so it done clarity to move it to a grill too. We have new dishes on a menu for a festival,” says owners Bhavesh Koli.
Samant hails from a Konkan coast. At his home, a Gatari menu involves dishes like Sukhi Kaleji Chicken, Mutton Chops, Bombil Fry, Mutton Masala, Sukha Chutney (with dusty shrimp) and Crab soup. “My family is lustful of fish and lamb. These dishes are rarely indulgent and spicy, and are a good approach to get a family together to applaud giggle and make memories,” he says.
Diveli Amavasya
Beyond food
At food blogger Soumitra Velkar’s
home, a day is distinguished as Diveli Amavasya. “We, Pathare Prabhus, do not have a judgment of Gatari, essentially since many of us do not give adult non-vegetarian food. We do a ‘deep pujan’, where, during dusk, we accumulate all a lamps, place them on a musical mount with flowers and light them and urge for prosperity. We eat usually vegetarian food on that day,” he says. The charity done during a puja is called oomber – a banana and rice flour poke – that is served as prasad.
Anvay Kolwankar
“As children, we would do a low pujan in a evening, though a whole day would be spent during my granny’s home, where we pressed ourselves with chicken, mutton and crab dishes,” says home baker Janhavi Sahasrabuddhe.
Bhavesh Koli
Now, she does usually a pujan. “It is a day when a whole family comes together to urge and celebrate.”
What’s in a name?
“The day is all about removing dipsomaniac with friends. Some over-enthusiastic people find themselves drunk, finale adult in gutters, hence a name Gatari,” informs Janhavi Sahasrabuddhe.
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