<img title="The pop-up platter" src="https://images.mid-day.com/images/2018/feb/western-coastline.jpg" alt="The pop-up platter" /> The pop-up platter
The coastal belt of India is a major contributor to our cuisine, with each region offering something different with its fresh catch and produce. For a taste of the flavours of the west coast, sign up for a food pop-up created by chef Raji Gupta this Saturday.
<img title="Khamang kakdi" src="https://images.mid-day.com/images/2018/feb/western-coastline-a.jpg" alt="Khamang kakdi" /> Khamang kakdi
Gupta, a trained chef who hails from Karnataka, will make use of the skills and recipes she gained from her mother and relatives. "Ingredients such as kokum, coconut, cumin and chillies find their way to the kitchen of various communities. But it is the subtle changes like using dry or saut&eacute;ed coconut instead of fresh ones, or the addition of some local ingr&shy;e&shy;dients such as triphala in a Goan bangda fish curry that makes the difference," informs Gupta.
<img title="Mangalorean fish curry" src="https://images.mid-day.com/images/2018/feb/western-coastline-b.jpg" alt="Mangalorean fish curry" /> Mangalorean fish curry
The menu will include: Bombil fry in Malvani masala, where Gupta will pan fry the fish coated in rice flour. Mangalorean mackarel curry: "I will use the Byadagi chilli, which my father sources from Karnataka, altough you will find it in the city too. The use of chillies from different regions also adds a local flavour,"&nbsp;says Gupta.
<img title="Saraswat tisrya masala" src="https://images.mid-day.com/images/2018/feb/western-coastline-c.jpg" alt="Saraswat tisrya masala" /> Saraswat tisrya masala
Saraswat tisrya (clam) masala: "This dish includes spices such as coriander seed powder, clove, ginger, mustard, cumin and garam masala, which are typical to the the Saraswat cuisine. The addition of freshly grated coconut adds the sweetness," explains the chef. Dakshin black pepper chicken: "The fennel and cumin balance the heat of the pepper. It can be a gravy or a dry dish," says Gupta. Kerala style avial (veg): Fresh vegetables made in coconut milk curry will be the veg element of this meal.
<img title="Sol kadhi" src="https://images.mid-day.com/images/2018/feb/western-coastline-d.jpg" alt="Sol kadhi" /> Sol kadhi
Akki rotti: Rice roti from Karnataka. Mavinakayi uppinakayi: Fresh raw mango pickle.
<img title="Raji Gupta" src="https://images.mid-day.com/images/2018/feb/raji.jpg" alt="Raji Gupta" /> Raji Gupta
Rice papadum Khamang kakdi: Fresh cucumber salad, with tadka and crunch of roasted peanuts. Solkadi: A drink made with coconut milk, fresh kokum and ground spices.
ON: February 24, 7 pm AT: The Little House, Versova. CALL: 9930360546 LOG ON TO: insider.in COST: Rs 1,399
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Hop along India's western coastline without leaving home, through a pop up that travels from Kerala to Goa on a plate

Mumbai Food: Chef Raji Gupta's pop up offers flavours from Kerala to Goa

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Home / Mumbai-guide / Mumbai Food / Article / Mumbai Food: Chef Raji Gupta's pop up offers flavours from Kerala to Goa

Mumbai Food: Chef Raji Gupta's pop up offers flavours from Kerala to Goa

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