Saturday, May 20, 2017

काय गो, कांज्याला काय केलस ?

काय गो, कांज्याला काय केलस ?

अशी जिथे एकमेकींना साद घातली जाते, त्या समाजात खाद्यसंस्कृती ही प्रेमाने जपली जाते हे नक्की समजावे. मी ह्याच समाजातली.

कोळी हे दर्याचे राजे, उंच लातांवर स्वार होउन आपले गलबत खोल दर्यात नेणे हे तर मोठ्या जीगरीचे काम. काही पंचतार-शंभर वर्षांपूर्वी पर्यंत छोट्या होड्या किंवा शिडाचे गलबत घेउन मासे मारी करायची हे कोळी समाजाचे उदरनिर्वाहाचे साधन. वाफेवर चालणारी गलबते ही १८ व्या शतकात England मध्ये निर्माण झाली. भारतात power engines खूप नंतर आली. म्हणजे होड्या, गलबते ही वाऱ्यावरच चालत होती आपल्या काढे, त्यात घात जास्त होत. इतक्या जीवावरचा व्यवसाय का करत असतील हे ?

हा समाज जिथे पाणी तिथे तो, मग समुद्र असो की खाडी. ह्या समाजाचं नैपुण्य ते गलबत चालवण्यात. त्यांचे चंद्रावर अतिशय प्रेम, कारण तोच त्यांना लाटांच्या चढ उताराचे गुपित सांगतो. आमचे कोळी समुद्र कुठे खोल आहे वा कुठे उथळ हे बरोबर लांबूनच ओळखतात. आपला किनारा आणि समुद्र अगदी पायाखालच्या रस्ताच जणू. अशी हुकुमत ज्याच्या अंगी तो नक्कीच तिथे शिकार करणार हे अगदी ह्या पृथ्वीच्या निर्मिती पासून ठरलेलंच आहे.

हे जरी खरे तरी मासे मोसमा प्रमाणे खाणे हे अंगवळणी नियम. तो मोडायचा नाही कारण उदरनिर्वाहाचे साधनच ते. असे नियम कासोशीने पाळले जातात. पावसाळा म्हजे आमची ‘आगोट’, जवळ आलीच आहे, थोड्याच दिवसात गलबते आणि trawlers किनाऱ्यावर चढवलेल्या दिसतील. जुन्या काळात कोळी बुधीत्वावादा प्रमाणे पूर्ण चार महिने मासेमारी बंद असे. हल्ली मात्र सरकारच्या नियमानुसार बंद असते. मग जर मासेमारी बंद असते तर हे लोक खातात काय?

आगोटीत जाळे विणायचे आणि डाग-दुजी करायचे काम चालू असते

वर म्हटल्याप्रमाणे पावसाळ्या आधी येतो उन्हाळा, म्हणजे भरपूर सूर्य प्रकाश मग ह्याचा उपयोग नुसते मासेमारी करण्यासाठीच नाही तर चार महिने मासेमारी बंद असताना आणि वर्षभर लागणारी बेगमी तयार कारला उपयुक्त, तर कोळी समाजाची बेगमी काय असेल तुम्ही ओळखलंच असेल! सुके मासे, कोळी मसाला, आमसुले, चिंच, आंबोशी, तांदळाच्या फेण्या/ पापड ही होय.

सुके मासायांचे प्रकार जे तुम्हाला प्रत्येक कोळी घरातून मिळतील असे, वाकटी, बोंबील, सोडे, अंबाड/ करंदी, कोलिम/ जवळा, बगा. हे न खारवलेले म्हणजे मीठ न लावता सुकवलेले. मीठ लावून सुकवलेले म्हणजे खारवलेले मासे. घोळ, सारंग, बगा, बागडे इत्यादी. ह्याचा वापर कसा करतात ते पुढे कळेल.

कोळी स्वयंपाकात सुर्वातीला सरंगा, बोंबील, तारली, करली, सुरमई, बगा, चिंबोरी, शेवंडी ह्यांच्या उकडी किंवा वाकटी, बोंबील, बागडे हे भाजून ह्यांचा समावेश असे. उकड नुसती हळद मीठ घालून केली जाई. मसाल्याचा वापर नंतरचा, बहुतेक “Spice route” अस्तित्वात आल्या नंतरचा. एकच मसाला सगळ्या कांज्याना. रोजचं कांजी म्हणजे नुसता रस असतो, त्यात वैविध्य ते मास्यांचे.

कोळी मासेमारी जी स्वतः साठी करत होते ते इतर समाज मागणी करू लागल्या मुळे मग barter sytem / वस्तू विनिमय प्रणाली स्थापित झाली. माळ्या कडून भाजी मिळे, आगऱ्या कडून धान्य. नुसता मास्यानंवर जगणारा कोळी समाजच्या जेवणात हळू-हळू तांदूळ वेग वेगळ्या रूपात सामिल झाला. धान (भात), चावलाची रोटी (तांदळाची भाकरी), पोळे (घावाने) असे रोजचे पदार्थ ओघाने अस्तीत्वात आले. ज्या जिव्हेला नुसत्या मास्यांची चव माहित होती तीला नुसती भाजी कशी रुचेल? म्हणून मग भाजीत मासे घालून शिजवू लागले कोळी. अश्या भाज्या ‘इसावानाच्या’. हा शब्द म्हणजे  अपभ्रंशीत इंग्रजी ‘essence’. आपण तांदळाबद्दल बोलत आहोत तर इथे नमूद करावे लागेल की नंतर कोळीही शेती करू लागले आणि भात, वाल, तोंडली इत्यादी भाज्यांचे पीक घेऊ लागले. तांदळापासून अनेक पदार्थ बनवू लागले, तांदळाचे पीठ (गूळ घालून), घाऱ्या (वडे), मूंगोरी, पिठाची बोरे, खांडवी असे अनेक विवध.


सुके मास्यांचे कांजी (कालवण) बरेचदा खोबर्याचे वाटण लावून करतात. वाटणाने वशाटपणा कमी होतो आणि कालवणाला घटपणा येतो. सुके मासे जेव्हा barter मध्ये देवाण – घेवाणीसाठी वापरतात तेव्हा त्याला ‘केजं’ असे म्हणतात. अजूनही अलिबाग मध्ये ही पद्धत प्रचलित आहे.

मॉन्सून संपतो नारळ पौर्णिमेला. सर्वज्ञात आहे की अगस्ती मुनीला शांत करण्यासाठी दर्याला नारळ वाहून आणि साष्टांग नमस्कार करून मगच गलबते आणि trawlers पुन्हा कामाला रुजू होतात. समुद्र शांत झालेला असतो, मासे हे पुन्हा जोमाने वाढलेले असतात म्हणूनच हा काळ मासेमारी साठी अगदी उत्तम पण खरा रंग येतो तो नोव्हेंबर – डिसेंबर मध्ये जेव्हा मासे अगदी मोठ्या प्रमणात मिळतात, हा ‘कादव’. कोलीम, आमबाड, सोडे ह्यानी खळी भरलेली असतात. बांबूवर वाकटी, बोंबील, तारली वाळलत असतात. बांबूवर अर्धवट सुकलेला बोंबील कांज्यासाठी तर अतिशय प्रिय आणि म्हणून नावही मजेशीर ‘बांबूके बोंबील’. हा प्रकार खास कोळी घरातच शिजतो, हे बांबूके बोंबील त्याच्या नश्वरतेमुळे बाजारात उपलब्ध नसतात हे कांजी चाखायला तुम्हाला कोळी कुटुंबातून आमंत्रण मिळवावे लागेल.

आपण आत्तापर्यंत सामान्य जेवणाचा आढावा घेतला. आता सण-वार, लग्न-कार्याला आम्ही कोळी काय मेजवाणी बनवतो ते पाहूया. लग्न म्हणजे घारी शिवाय होणार नाही. घारीसाठी, तांदळाचे पीठ उकड काढून, मळून, रात्रभर आंबवून करतात. हे पीठ सकाळी चपटा गोल आकार देउन, मध्ये भोक करून गरम तेलात तळतात. कुणी म्हटले आंबवणे ही आपली भारतीय खाद्यपाधती नाही म्हणून? कुणी म्हटले आंबवणे म्हणजे अमंगल आहे. कोळीतर लग्नाच्य पाहटे घारीचा नैवेद्य आधी देवाला देतात, मग मांडवला घारीचे तोरण बांधतात. नंतर लग्नाची न्याहारी म्हणून खाऊ घालतात. घारी आणि कोलीम – वांगी ही एक अप्रतिम जोडी आहे. हे तसं कोळी खाद्यपदार्थात जास्त लोकप्रिय. दुपारची हळद म्हणजे चक्क होळी सारखी खेळली जाते आणि मग बसते ती पत्रावळीची पंगत.  आधी घारी- कोलीम वांगे मग चावळी बटाटा भाजी, आंबोशीचं लोणचं, तांदळाची फेनी आणि भातावर मास्याचे कांजी! मोठा मासा नेहमीच घोळीला उदेशून वापरला जातो. एक- दोन चार फूट लांब घोळी आणून त्या खास पद्धतीने कापून कांजी केले जाते. ह्या मध्ये आधी दोन्हीं सपाट बाजूने मास काढले जाते. ज्यांना काटे आवढत नाही त्यांच्यासाठी पण खरी मजा तर काट्यात दडलेली असते. मग तो मोठा काटा अश्या पद्धतीनी घावटला जातो की सांधे शाबूत राहतील आणि शेपटी/ पिसारा ही कापला जातो. ह्या पद्धतीनी घावटणयाला काटा पिसारा काढणे म्हणतात. आज ही घावटणयाची कला नाहीशी होत चाली आहे. खाताना संध्यातला रस अगदी दर्दीपणे चोखला जातो.


हल्ली मास्याचे कांजी कमीच दिसते लग्नात. त्याची जागा buffet ने घेतली आहे. हळदीला लोक मटण करू लागलेत. हा बदल मुख्य मुंबईत दिसू लागला आणि आता गावो गावी पसरत चालला आहे.

गोड – धोड कोळी जेवणाबरोबर कधीच खात नाहीत. गोड हे मधल्या वेळचे खाणे. मग एका तांदळाच्या पीठाची उकड काढून त्याचे गुळ, खोबरे घालून अनेक पदार्थ करायचे. कधी पीठाची बोरे तर कधी मूंगोरी. पीठाची बोरे रोजची पण मूंगोरीचे स्थान वरचे. मूंगोरी ही लग्नानंतर दुसऱ्या दिवशी हळद काढतात तेव्हा खास जावयाला भरवतात. भरवतात म्हणजे चक्क पानावर वाढताना तोंडाला फसतात जसा हल्ली cake फसतात ना तसाच. कोळी तसे आतिशय आनंदी जमात!

नारळ किनारपट्टीला अमाप म्हणू नारळीपाक ही बनवलेला दिसतो लग्नरात्री घराव्यांसाठी (नावरदेवाचे मित्र). तसाच शेंगदाण्याची कतली सारखा प्रकार ज्याला बदामपाक ह्या नावाने ओळखला जातो. त्याचे असे आहे की शेंगदाण्याला चीनी बदाम म्हणतात म्हणून असेल कारण सामान्य कोळी माणसाला पूर्वी बदाम परवडण्यासारखे नव्हते.

रोजची न्याहारी मात्र रात्री ची चावलाची रोटी आणि शिळे कांजीच असते अजूनही, गावाकाढे. मुलांना तांदूळ भाजून, जात्यावर दळून व नंतर तुपावर भाजू, गूळ घालून पीठ दिले जात होते हल्ली पाव,खारी biscuit ह्याने आपला कब्जा केलाला दिसतो. कुणी आजारी असेल किंवा आजी आजोबा घरात असतील तर मऊ मऊ तांदळाचे पोळे बनवले जात. हे बनतात ही झटपट.

आपण मासेमारी वर नझर टाकली, आता अन्नपदार्थ शोधण्याकडे लक्ष्य देऊया. शिवली, खुबी, कालवे हे शोधून अणने, हे काम स्त्रियांचे. दुपारी घरची कामे आटपून हातात काती (sickle) घेउन त्या हा दगडावर राहणारा समुद्र मेवा गोळा करतात. शिवल्यांसाठी गुडघ्यापर्यंत चीखालात जातात. विशेष म्हणजे हे सगळे कवच असलेले जीव पावसाळ्यात स्वयंपाकाला ताझेपणा आणतात.

गावी एक नियम आहे जो मुंबईत दिसत नाही. सकाळी रोटी ची न्याहारी, दुपारचे धान नी कांजी आणि रात्री पुन्हा रोटी नी कांजी. असे साधे पण पौष्टिक खाद्यपदार्थ कोळी समाजात आढळतात. जर कोळी खाध्यासंस्कृतीचा गोषवारा करायचा असेल तर हेच म्हणवे लागेल की ही जमात तिच्या भावगोलिक परिस्थीतीशी जोडलेली आहे. वैविध्य येत ते सागरातल्या अमाप प्रकारच्या मास्यांमुळे, लहान - मोठे, शिंपले, खुबे, माकोळ इत्यादी ह्यामुळेच. म्हणून की काय कोळी कधीच मास्याच्या कालवणाला कांटाळत नाही. इतर मासे खाणार समाजाने जरा साहसी बनून नुसते सरंगा, कोलंबी ना खाता विवध प्रकारचे मासे खाल्ले तर सागराकढे देण्याला खूप आहे.

जाता जाता एकच विनंती समुद्र प्रदूषण करू नका नाहीतर तुमचे आवडते मासे मिळणेच बंद होईल!


P.S1: This article was commissioned but withheld from publishing by me. Incase it appears anywhere else unless I have given written permission, it is a breach in copyright. Do let me know if you happen to read it elsewhere.

P.S2: This is the first time I have written in Marathi so keep the comments and critique coming.

Wednesday, May 17, 2017

Pomfret In Cashew Mango Curry


At the onset of summer when the unripe mangoes start showing up in the market I am tempted to try something new for the husband. This curry spells the flavors of summer coconut, cashews, unripe mango, coriander and green chilli. It is fresh, aromatic and creamy. AC loves curries with rice, I love to see that happy smile on his face of satiation gleaming through.

The thing about this curry is it was very refreshing for a traditional man like AC. He is someone who does not like change and eating habits are the last thing he might change. Yet last year he has changed a lot on the personal front and his food habits too. He has cut out the negative from his life and that makes him so much more happier. Some parasites had to be severed. He has realized that people with low mentality will only drag him and me down. I am someone who does not respond to manipulative people. I just distance myself so its easier for me to deal. I save my energy by being silent. AC is learning it slowly to focus on the positive improvements. As far as the food goes a marginal acceptance is happening.

I don't want to sound classist but it is true that how you conduct yourself in life depends entirely on where you come from. You cannot expect scumbags not to smell, can you? In the clean up process we junk a good relationship too simply because you cannot pick up food to be eaten from the dustbin. Its taken me 18 long months to purge this from my system.

Yes the new curry stands for our renewed understanding of people, of positives that we bring in life. AC is taking small but sure steps towards a better, happier life together for us. He understands me better and knows I like cleanliness at home and he is complying. We together worked on some historical work and got things moving. Actually yes the moving is rolling and a rolling stone does not gather moss. Great going AC!

We are nurturing relationships for the pleasure of company and warmth as opposed to the relationships of the past that always ripped benefits from a friendship of decades. AC did not see through then. We have left behind the unhealthy competition that people cultivated, I refused to be part of it. AC has changed. I have changed too. We have put up a sign for the negative, *NO ENTRY*

So cheers to the new with this luscious curry!


Serves 1 person

Ingredients

1/4 cup cashews
2 X 2 inch X 2 pieces of unripe green mango
1/4 cup grated fresh coconut
1/2 cup tightly packed chopped cilantro
1 teaspoon cumin
5-6 cloves of garlic
1/2 teaspoon turmeric
1 -2 green chilies
4 cloves
1 inch piece of dalchini/ cassia bark
1 medium sized pomfret cleaned and cut into 2 pieces.
salt to taste
2 cups water
2 teaspoons oil

Method

1. Grind the cashews, grated fresh coconut, cilantro, garlic, green chilies, cloves, piece of dalchini/ cassia bark, cumin, turmeric and unripe green mango together with enough water to give a smooth paste. About 1/2 cup.
2. Heat oil in a pan. Add the cleaned fish to the oil and let it sizzle a bit. Turn over after 5 mins and again let it sizzle. Add salt.
3. Now tip in the green masala paste. Top up with the remaining water to thin out the masala. 
4. Cook for 5 mins. Shake the pan side ways. Do not poke the fish too much else it will break.

Remove from heat and serve warm over Basmati rice. Enjoy!

Sunday, April 30, 2017

Seafood Troika : 6th May 2017

DATE : 6TH MAY
TIME: 6.30 pm onwards
Venue: Dadar Parsi Colony

Seafood Troika celebrates the love of three fish loving communities. The three communities whose flavors define this city's oldest inhabitants. We offer to you some familiar and some exciting seafood done in 3 styles, Parsi, Malvani and Koli.
3 starters to tiltillate your taste buds, 2 fragrant and spicy curries to be mopped up with pao. A pulao for your mains and 3 very distinctly different and traditional desserts. 2 Drinks to clean your palate and a digestive to help you let out a Happy burp!

Zinobia's Parsi Menu : 1. Ginger lemon drink 2. Tuna cutlets 3. Prawn Pulao  4. Lagan nu custard

Suchita's Malvani Menu : 1. Tiny Shrimp bhajji 2. Squids gravy with Pav 3. Solkadhi 4. Saatkapache ghavane, its a traditional crepe cake.

Anjali's Koli Menu : 1. Panha 2. Shark Tava fry with Pav 3. Surmai fry 4. Moongori, traditional riceflour marbles cooked in coconut milk.


Price : Rs. 1500


Pl. book your seats before 2 May, by paying the amount to PayTM a/c : +91-9930094812

OR


Transfer to...Bank A/c. Details: 
Bank : ORIENTAL BANK OF COMMERCE (Our branch NERUL)
A/c. Name : ANJALI NARAYAN KOLI 
A/c. Number : 08922010001520
A/c. Type : Saving
Branch : NERUL
IFSC Code : ORBC0100892


The exact address in Dadar Parsi Colony will be shared on booking.

Friday, April 28, 2017

5 POINT FOOD AGENDA ON A TRIP TO UDVADA, Apr 18, 2017

Doodh na puff
A yearly pilgrimage to Udvada is a tradition we have in the family. While it is a religious one for my Bawa husband, it is the foodie kind for a non-Parsi me. That does not mean that my husband does not plan equally in detail about what he wants to eat in Udvada while we are there, and what we must bring back for friends and family. It’s obvious that I picked up all the knowledge on food of this little town under the tutelage of expertly seasoned taste-buds of you know who?
For the uninitiated, Udvada is a small coastal town in the Valsad district of Gujarat. It is a religious destination for the Zoroastrian community, and has the Atash Behram, which is said to be the oldest continuously burning fire-temple fire in the world.
Here’s some of my favourite things to eat and drink in this quaint town of Udvada.

http://indiafoodnetwork.in/food-stories/5-point-food-agenda-trip-udvada

Tuesday, April 25, 2017

Koli Goad Shev and Parsi Sagan ni Sev


I was introduced to Koli Goad Shev as a child. In our home of 18 the goad shev was always made by my elder uncle whom we call Mothe Baba. My Mum made the second best but never did my other aunts take on themselves to make the Shev.

I recollect Mothe Baba cooked on our patio in the Chembur home. When ever he cooked it was always outside the home and never in the kitchen. He began by pumping up the kerosene stove and putting the large aluminium "lagdi" on the stove. Adding the Dalda and letting it melt. Then patiently frying the Elephant brand roasted sev slowly until brown a slight shade of dark. I think patience was his virtue, a quite man with very few desires. However a huge love for seafood. He could not survive without it. I learnt to cook non veg only because of him. I cooked for him whenever the elder ladies in the family weren't at home. He taught me how to make this shev. I would always be his assistant. He would say pass the sugar and I'd hand it over. Then came the pouring of water. He trusted me at pouring hot water without spilling so he wouldn't let anyone else do it. As he worked fast on the shev not letting it stick to the vessel. Finally he would cover the lagdi and tell me to lift up the vessel and let it sit quietly until serving time.

Everyone recognized the Shev Mothe baba made. It turned the right golden, had the best balance of nutmeg cardamom and most of all it was always fluffed up well. Garnished generously with cashews, raisins and charoli. 

This post it dedicated to Mothe baba. We lost him on 25 March 2017.  


He was ex-Navy and the highlight of his life was working for JRD Tata and later Ratan Tata. He took care of their speedboats.

His passion was navigating the Mumbai's bay which he knew like the back of his hand.


Ingredients

1/2 pack Elephant brand roasted shev ( 20ogms)
1/4 cup ghee
1 cup sugar or more as you like
5-6 cardamoms crushed
1/2 teaspoon nutmeg powder
Mixed nuts
2 fistful Charoli
Vanilla extract ( for the Parsi touch)

First roast the shev in ghee in the lagdi or kadhai for this heat the vessel on medium. Break the shev with hand and add to the ghee. The roasting has to be done on slow flame until darker shade of brown. Be careful because it goes from dark brown to black in seconds.

On the side boil about 300 ml of water in a saucepan. Add sugar to the shev, give a quick stir and add water, a little at a time till the sev looks plumped and cooked. You will need about 250 ml of the water. The sugar should be completely dissolved and absorbed into the sev. However if you think the sev can take more water without becoming soggy add a little at a time. This is my Mothe Baba's way of making shev. The Parsis make the sugar syrup of single thread consistency. Which is then added to the roasted 'sev'. 

Cover the shev and let it rest till the steam subsides about 5 mins. Then sprinkle the vanilla extract over the sev for a Parsi touch. The Parsis would use Vanilla essence unlike us bloggers who insist only on natural vanilla extract. If you don't like Vanilla skip it. We Kolis don't like it so we stick to only spicing it with cardamom and nutmeg powder. Fluff up the shev with a fork.

Separately fry the charoli, mixed nuts and raisins in 2 teaspoons of ghee and sprinkle them over the shev or sev. 

Now serve the shev in a pretty plate and enjoy. The sev tastes delicious warm and at room temperature too. Kolis make goad shev specifically for Holi and I think its indigenous to Colaba Koliwada.

This shev when made in a Parsi household is called "Sagan ni Sev'. It is the sweet that marks auspicious days like festivals and birthdays too. When I got married I was asked by many a friend if I knew how to make Parsi sev. They were quite surprised that I was well trained as a Koli at making the shev. They almost did not believe that there could be anything common between the two cuisine. Parsis eat this Sagan ni sev with sweetened curd or Mithoo dahi. 

It cannot be just serendipity that sev is common to Koli and Parsi communities. I think it is fate and that I was destined to be married to a Parsi so I was coached for this. What say? wink wink.

Sunday, January 08, 2017

YouTube: Koli episode of KhadyaBhramanti on ABPMajha



खाद्यभ्रमंती: आलिबागच्या थळ गावातील कोळीवाड्याची खाद्यसंस्कृती 

 A thank you note to the ABPMajha team:



Hi Shefali, Shrikant and Uttam,

You did an awesome job! Loved how the #kolispecial #khadyabhramanti episode has turned out.

I appreciate that you traveled to my village, Thal and adjusted in my home when you could have been in a more comfortable hotel only so that you could start shooting early. You went beyond your work and helped in setting up the location for shoot and did not just sit and watch. After this two day shoot with you, I have started appreciating all the effort that goes into making this little show. Kudos to you three. Keep up the good work and the look out for the rare and vanishing recipes!

Above all I enjoyed working with you guys. It's been thrilling two days as I presenting thru you my most cherished dream of bringing Thal to the world. It all began 10 years ago when I started writing the blog. People loved my memories of childhood vacations spent there. The revival of recipes that are vanishing. The unique culture of the Kolis. This project is very dear to my heart and I shall keep doing it in the future too.

Shefali especially thanks for following my blog and approaching me for this episode. Stay connected.

Pl. forward this mail to your Managers.

Warmest Regards
Anjali Koli

Friday, January 06, 2017

Koli Special खाद्यभ्रमंती on ABP माझा


This weekend I am going to be stuck to the TV screen and you too must grab the remote to watch it. Why? because my Thal and us Thalkar are going to dazzle the screen on Saturday, 7 Jan 2017 12.30 pm and 4:30 pm and Sunday, 8 Jan 2017 12:30 pm and 3:00 pm only on खाद्यभ्रमंती on ABP माझा

Back from a two day shoot at my native place Thal with Shefali Sadhu and her team of cameraman Shrikant and Uttam. It's been thrilling two days. I had cherished a dream of presenting Thal to the world and now that dream is a reality. We are presenting a Koli special on this Marathi Food Travel show.

Uttam one of the two cameraman came along with me to the village by road while Shefali took the waterway along with the other cameraman Shrikant. They shot some pieces on the way.

As soon as they reached the village I took them to the fish drying fields and the creek. We got talking to some women cleaning and sorting the dried fish.


From the busy fish drying fields I took them to the serene side of Thal beach right upto Shendya gundya one of our family Gods and the protector of the seashore. I did a Namaskar and asked him to bless the shoot and our team too for the success.


The next day we did the main shoot. I must thank the women who came dressed in the Koli traditional kaashti patal and the signature jewelry. 

We have presented three recipes that you will love. 

1. There is Kalvache gole or Rock oysters demonstrated by Nandini Patil.
2. Chavalachi roti or Tandalachi bhakri/ Rice flatbread by Jyoti Sakharkar and Himali Koli.
3. Pithachi bore by Your's truly which was first published on this blog.

Now I am crossing my fingers as ABP माझा team edits the shoot and looking forward to see the final outcome.

It was a very emotional project for me. I owed Thal this much. The location for cooking is the Moonvgavri home. You have seen my mother's Mami on this blog here. That is her home. Also a home where my Dwarkanath Mama lived and loved. Today his children have inherited that home and I thank them for letting us shoot there.

Hope you enjoy our efforts of bringing Thal to you thru this Koli special episode and the recipes too. Don't miss.

PS: After the broadcast the video will be uploaded to YouTube, which I will share here later.

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