Saraswat cuisine

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Saraswat cuisine is the cuisine of the Saraswat Brahmins from the Konkan region on the western coast of India. Saraswat cuisine differs from sub-Saraswat brahmin sects and region. Saraswat cuisine originally hails from Goa, India. Goan Saraswat cuisine is known throughout the western coast of India. Each variation has its unique flavour and makes uses of different vegetables and fruits available in the region. Saraswat cuisine mostly pesco-vegetarian, while in certain sects it is strictly vegetarian.

Vegetarian Saraswat cuisine

Their curries use a lot of coconut, coconut oil, tamarind, and curry leaves and is largely influenced by South Indian cuisine. It is slightly similar to Malvani or Konkani and Udupi or Mangalorean cuisine. Their cuisine is less spicy and has little Portuguese cuisine influences than the cuisine of their Goan Catholic counterparts. Hooman ani Xit (Hooman – fish curry; Xit – parboiled rice) is the staple food of the Saraswat Brahmins of Goa, whereas the regular partaking of Indian breads such as Puris, Chapatis and Parathas are seen mainly amongst the Saraswat Brahmin of Maharashtra, India. Satvik Brahmin (sub-sect of Saraswat Brahmins) cuisine, is similar to Jain cuisne, which is a strictly vegetarian cuisine that does not use vegetables that are plucked from underground, like onions, potatoes, garlic, etc. Dishes such as Savalem ranapp prepared among the Bhats (Priests), Orthodox Goud Saraswat......
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