A popular dish of this community, this is generally had on Sundays and special occasions….. Can be had as starters….. Also can be had as snacks during tea time.


INGREDIENTS : 5-6 potatoes, 250 gms minced chicken, 4-5 onions, 8-10 garlic cloves, 1″ ginger, 2-3 green chillies, coriander leaves, 1 lemon, salt & pepper to taste, 1-2 eggs, breadcrumbs, oil for frying.

DIRECTIONS : Clean and boil potatoes till done…… Mash the potatoes with salt and knead till smooth…. Keep aside.

In the meantime, chop onions, garlic, ginger, green chillies, coriander leaves finely…… Heat 1tbsp oil….. Fry onions till slightly brown….. Add ginger, garlic and green chillies and sauté for few minutes…..20180227_140522.jpg Now add chicken mince, salt and pepper ….. 20180227_140446.jpgFry till slightly browned….. Lower the heat and continue cooking till dry…. Add the coriander leaves and lemon juice…. Mix thoroughly …..Remove from heat….. 20180227_140213.jpgKeep the stuffing aside to cool.


To prepare chops, take a portion of mashed potatoes and flatten it to form the shape of the palm….. Make a shallow depression in the centre…..Place a portion of the stuffing in the centre….. 20180228_203559.jpgBy drawing up the sides of the potatoes, encompass the mince completely….. Shape into round chops….. Likewise make chops with the rest….. Heat oil…. Roll each of the chops in beaten eggs and then breadcrumbs…..

20180301_233001.jpgFry on slow flame till golden…. 20180301_233219.jpgServe hot.20180301_233720.jpg

NOTE : Stuffing can be made with any mince….. Mashed potatoes should not have lumps….. If mashed potatoes is sticky, one should oil one’s palm before forming chops….. One can use semolina instead of breadcrumbs.



As mentioned before, the East Indian Community are a mix of different communities like Kolis, farmers, Brahmins, adivasis, etc, therefore, the East Indian cooking cannot be standardised…… This cuisine is a blend of different identities…… The East Indian Community liked to differentiate themselves from the other Christian communities of Konkan regions…… Thus, the cuisine of East Indian Community is distinctly different from that of the Goans and Mangoloreans…… Even though the recipes have been developed during the days of the British in India, this cuisine is a pleasant mix of Maharashtrian, Portuguese and to some extent British cuisines.

East Indian Community Cuisine have very limited vegetarian food….. Coconut is used sparingly (Goans and Mangoloreans use lots of coconut)….. Cooking must be done on slow fires, preferably on coal/wooden fire, using traditional earthen and clay pots (chatties)…… Except for their special Bottle Masala (a kitchen staple) all the spices needed for cooking are ground by hand on a stone at home.

For this community, wine and liquor plays an important role in their celebrations, whether happy or sad……. Liquor is proficiently distilled in different strengths….. The most popular liquor is Khimad, which is heated in earthenware jars with narrow necks and served hot in small earthen cups called cheuvnies……… Khimad is a spiced (generally cinnamon) and sweetened liquor, whose base is coconut liquor.

The Christmas sweets of this community is very unique…… Riquejao (made of curd), bolde-coque ( a Portuguese cake), thali sweets (semolina, coconut, sugar and eggs, all baked in a thali), neuris (crescent shaped sweet puffs ), boros (biscuits), date rolls, cordial (made with coconut), etc. are made during Christmas.



East Indians are one of the original inhabitants of North Konkan region, particularly Mumbai (formerly known as Bombay), Thane, Salsette, Chaul, Palghar and Vasai….. According to one school of thought, Christianity was introduced in North Konkan by St.Bartholomew, one of the twelve Apostles of Christ, in first century AD……. When Portuguese took over North Konkan in the 16th century, they converted Earlier Christians, Brahmins, Kolis (fishermen), farmers, adivasis and other communities to Roman Catholic Christianity….. Portugal handed over Bombay, as marriage treaty, to the British East India Company in 1661….. Catarina de Bragança, daughter of João IV of Portugal, married Charles II of England and Bombay was handed over as dowry….The British East India Company started recruiting Christians for Railways and Steamships from different parts of Konkan, namely Goa and Mangalore….. Thus, in order to differentiate themselves from the recruited Christians, the Native Christians started calling themselves the Original East Indians after the Company…… Despite Portuguese and to some extent British influences, the community has preserved their pre-Christian Marathi culture…… East Indians speak a dialect of Marathi with borrowed Portuguese words…… Hence East Indian Community cuisine is a mix of many communities coming together.


Konkan region is a coastal strip lying between the Western Ghats in the East and the Arabian Sea in the West……In Maharashtra, the districts of Thane, Sindhudurg, Palghar, Ratnagiri and Raigad are included in the Konkan region….. Mumbai, the capital of Maharashtra, is part of this region.

The coastal region of Konkan and particularly Mumbai has from, times immemorial, always attracted Migrants from far & wide…….Parsis, Bene Israelis, Pathare Prabhus, Gaud Saraswat Brahmins (GSB), Chandraseniya Kayastha Prabhus (CKP), Somvanshi Kshatriya Pathare (SKP),etc. made this region there home…… Some of the indigenous communities of North Konkan and Mumbai are Koli, Aagri and East Indian Catholics.

Thus, in this region, one can find various cuisines which is a combination of various Migrant influences and local Maharashtrian flavours.


Being located in the Western region of India, the State of Maharashtra is bordered by the States of Telangana and Chhattisgarh in the East, Madhya Pradesh in the North, Gujarat in the North West, Goa and Karnataka in the South……. Union Territories of Dadra & Nagar Haveli and Daman also have common borders with Maharashtra…… Arabian Sea is in the West.

Maharashtra can be generally divided into five regions…… And each of these regions have distinct cuisines of their own…..

Konkan – Konkani Cuisine, Malvani Cuisine

Desh (Paschim Maharashtra) – Deshastha Cuisine, Kolhapuri Cuisine

Khandesh – Khandeshi Cuisine

Vidarbha – Varhadi Cuisine

Marathwada – Marathwada or Dakhini Cuisine .

Because of it’s strategic location, Maharashtra has always attracted Migrants from far & near……. Sindhi & Punjabi migrants from Pakistan, Parsis, Bene Israelis, traders from Middle East & Europe, etc. have brought in their food styles ,from times immemorial, to influence the cuisine of Maharashtra….. Influences of the neighbouring States is also there.

Thus Maharashtra Cuisine has various indigenous and influenced cuisines.





The State of Maharashtra is situated in the western region of India….. “Maha” means Great….. “Rashtra” means Nation….. It is also also believed that the name of Rashtra is derived from a clan called Rashtrika that once ruled this area….. Another theory is that the word Rashtra in this case is derived from Ratha/Rathi…… Rathi means “Chariot driver”….. Huan Tsang, the famous Chinese Traveler, mentioned the name of Maharashtra in an account he wrote in the 7th Century.

Maharashtra can be divided into five geographical regions……
Between the Arabian Sea & the Western Ghats is the Coastal region of KONKAN….. Mumbai, Ratnagiri ,etc. are the major cities of this region.
In the North West is the region of KHANDESH which lies in the valley of the Tapti River…… Major cities of this region are Jalgaon, Bhusawal, etc.
The Easternmost region of the State is VIDARBHA……. Main city of this region is Nagpur.
The South Eastern part of Maharashtra is the region of MARATHWADA……. Aurangabad is the main city of this region.
At the centre of the state is the region of DESH……. Main cities of this region are Pune, Nasik, Kolhapur,etc.

Maharashtra is an ecologically diverse state consisting of Coastal region, Ghats(hill section), rivers, plains with rich black alluvial soil and arid areas.

It is no surprise, therefore, that Maharashtra has varied culinary heritage.



img-20160716-wa0009_1.jpgDue to foreign trade from ancient times, many ingredients were brought into India by traders, be it foreign or Indian, from all over the world…… They transplanted trees & vegetation to India from other parts of the world…… Arab/Indian traders brought in spice plants like cumin, coriander & fenugreek….. Portuguese introduced potatoes, tomatoes, tapioca, cashew nuts, chillies, breadfruit, pineapple, papaya,etc.to India……. Dutch brought in coffee on the higher elevations of the Sahyadri mountain range……. img-20160718-wa0012.jpgBritish cultivated tea in the foothills of Himalayas & the Sahyadri mountains in Kerala……. Different varieties of bananas, okra, yams, tamarind, sugarcane, cloves, nutmeg, etc. also came in through the traders……. Chinese traders contributed cooking utensils & storage containers…… In Kerala kitchens, the Chinese Wok (known as Cheena Chatti), is a must……. Homemade pickles & yoghurt are widely stored in Ceramic Jars called Cheena Bharani……. Thus Kerala’s astonishing diversity in cuisine is it’s openness to absorb the foreign influences & merging it with native dishes.

Apart from influenced foods, which is the theme of this blog, the original cuisine is very interesting…… SADYA, a traditional meal served on a banana leaf, includes rice, vegetables curries, side dishes, savouries, pickles and desserts….. Traditionally, the narrow end of the leaf points to the left of the seated guest….. Rice is generally served on the lower half of the leaf.20170918_211042
Curries can be Parippu (lentil curry), IMG-20170904-WA0027Sambar ( lentil & vegetables curry),IMG-20170904-WA0028 etc….. Side dishes can be Avial ( vegetables with coconut paste & green chillies) , Kalan (Yam / Raw banana with curd), Thoran ( sautéed vegetables),IMG-20170904-WA0026 etc……. Rasam (Soup like appetiser)……. Savouries may include Pappadam (fried flatbread made of spiced lentil flour), Upperi (fried plantain chips)…… Pachadi……. Kichadi (Cucumber/ white gourd sour curry made with curd)……. IMG-20170904-WA0024Salads…… Inji Puli (ginger & tamarind curry)…… Pickles (mostly mango & lime) ….. Desserts like Payasam – three types – Paal (milk) payasam, Ada (rice batter) pradhaman and Lentil (Chana/Moong dal) payasam……IMG-20170904-WA0022 Sadya is generally made for festivals like Onam & Vishu and other celebrations.

img-20160716-wa0002.jpgMy journey through the various cuisines of Kerala has been, to say the least, just WONDERFUL…… I have been to this lovely State Of India various times…… I thought I knew a lot about Kerala…… But while going through the various cuisines I discovered Kerala anew…….. In the process learnt a lot about the culture .