Mainly based on sea-food, Konkani Cuisine has its roots in north and south Indian cuisines. This cuisine is prevalent in the coastal parts of
Maharashtra,
Goa and
Karnataka. It has many distinct features and tasty recipes. The traditional and exotic Konkani food has its own coconut and spice blends, and green chili, fresh coconut flakes, sesame seeds and peanuts are regularly used. Another feature is the use of kokum, a deep purple sour fruit. It is most commonly used in an appetizer- a digestive drink called the sol kadhi.
