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Konkani Cuisine: Epicurean Delight

This cuisine traces its origin to the rugged western coastline of the Indian subcontinent. This region, spanning around 720 km, comprises of the trinity of Goa, Konkan region and Maharashtra. It is also called as Malvani cuisine, named after Malvan. It is a town in Sindhuberg district on the western coast. The influences can be stemmed, rooting to the Portuguese cuisine.

Considering that this region was a Portuguese colony. As a result, the grub from the region has an eclectic appeal. It is a melting pot of all the three regional fares. Hence, consists of an overlapping trinity of these regions.
It can be called a paradise for seafood lovers. It caters to their palette perfectly, with a medley of incredible aromas, textures, and tastes. The flavor predominantly is fiery, and robust. Being a coastal region, the cuisine is dominated by non-vegetarian dishes. However, there is no dearth of dishes for the “go green” connoisseurs as well.

Hallmark of these dishes is the liberal use of coconut in all forms. Be it dried, desiccated, grated or fried. Coconut milk is also used abundantly. The food ranks high on the Scoville scale (used to measure spiciness in culinary preparations) with its extremely spicy special masalas.

Malavani masala is a mixture of 15 to 16 dried masalas. These consists of dry red chilly, coriander seeds, peppercorns, cumin, cardamom, ginger, and garlic.

Also, worth mentioning is the Goan Recheado masala which is a blend of aromatic spices, tomatoes, onions, and tamarind.


https://www.nativchefs.comLike the south Indian food has buttermilk, the Konkan cuisine has SolKadhi, at the fag end of a spicy meal. This cool pink drink is a lifesaver in the sweltering summer heat. It is also an excellent antidote for acidity and helps to counteract highly spicy food. It is made from dried kokum fruit, raw mango pulp (Kairi) and tamarind. It aids the digestive process as well.
Don’t miss it! Order from Nativ Chefs, now!

Don’t mince matters (literally). We can vouch for what we recommend. Just dig and tuck in! Highly addictive!



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“Bake” Someone Happy

Chef Jennifer is originally from Mumbai. She was born and brought up in the city of dreams. She hails from a humble middle-class Catholic family in Goa. As for her alma mater, she has completed her graduation in commerce ( Her affair with the art of cooking began by observing her mother and grandmother conjure their magic in the kitchen. Especially on festive occasions. Coming from a background of culinary expertise helped her learn the ropes of the craft. Her grandmother was famous for her nonvegetarian fare, whereas her mother was more inclined towards cakes and desserts. Ms. Jennifer gravitated towards baking, as it fascinated her.

After her marriage, she shifted her base to Nagpur. She continued her passion for baking cakes. But as a hobby only. Her children drooled over her traditional recipes as well as innovative trysts. Her relatives and friends with a sweet tooth started coaxing her to make cakes for them. Such was her acumen and skill. Soon the word of mouth spread and she started getting orders. Her son suggested her to harness her skill, and turn it into a home-based business. Also, to give it a more professional touch. This hatched the plan for “Lulu’s cakes”. Lulu, being Jennifer’s nickname.

Ms. Jennifer is a versatile and professional baker. Lulu’s cakes are an ideal “umbrella haven” for the cake lover. Ms. Jennifer’s clientele spans across the length and breadth of Nagpur. The bouquets of praises have not stopped pouring from every corner, ever since. This gives her immense satisfaction and joy. Ms. Jennifer dotes on “tea time” cakes. These are her signature. She definitely belongs to a distinguished class of Avant Garde bakers in the city.

“Happiness is knowing that there is a cake in the oven. A cake in the mouth is worth two on the plate. A balanced diet is a cookie in each hand.”

She avers, adding wit to flavor.

Bravo to “Lulu’s cakes”. We highly recommend this indulgence!