If you are a vegetarian, you might have faced the conundrum at least once. When you make a request: ‘Veg mein kya milega?’ at a typical coastal restaurant, your options are paneer-substituted gravy or a hideous attempt with soya granules. But Mumbai’s restaurants seem to be turning a new leaf as far as experimentation with coastal food goes. “Unlike other parts of the world, Indians do not use non-vegetarian elements (like fish paste or non-vegetarian stock) as base of a dish, so vegetarian options are available in most cuisines. Coastal cuisine is a popular choice for vegetarian food due to the distinctive flavour of coconut and specially ground spices. It is also light unlike some vegetarian food in India,” reveals corporate chef Surender Mohan of The Leela, who has incorporated vegetarian versions of Caldine, Xacuti as well as traditional Foogath (vegetable tossed up with cabbage, carrot or beets) and the popular Goan Dal at the hotel’s Goan Food Festival, which is till the end of the month.

(Clockwise from top left) Mangalorean Alambe Hing Mirsang, Goan Potato Vindaloo,  Bengali Shukto, Konkani Kaju Chi Amti and Kerala Pachkari Stelo are on the vegetarian menu at Saptami’s ongoing Coastal Food Festival. Pic/Sameer Markande