With the Shravan month upon us, a number of restaurants around the state are serving up delicious Shravan thalis KALYANI JHA | NT BUZZ Voddiachi Kismoor. Valachi Bhaji. Ansachi Karam.
These are just some of the many delectable offerings on the Shravan thali menu at Kokum Curry, Panaji. Indeed, observed from August 4 to September 3 this year, the month of Shravan, which is very significant for Hindus, sees various restaurants coming up with special Shravan thalis which are usually in high demand among locals. “The Shravan thali is about celebrating seasonal fruits and vegetables.
” says owner of Kokum Curry, Sapna Sardessai. Kokum Curry has curated weekly meals through the month of Shravan with recipes that were traditionally prepared in Goan homes for many years. “Many of these are dishes that are slowly vanishing.
Thus, I am serving items that are heritage food as part of our thali,” says Sardessai, who has done extensive research in this regard. And for many locals, these dishes conjure up a taste of home. “People get nostalgic and emotional when they see these recipes on their plates as it reminds them of their aunt or grandmas who prepare these dishes,” says Sardessai, adding that all the dishes are essentially vegan.
Another restaurant serving a Shravan special thali is Jackfruit Kitchen and Bar, Porvorim where the goodness of home-cooked satvik food is offered to everyone. “While the Shravan thali has become a trend, we focus on keeping it authentic, rather than trying to be different. Our goal is to provide a genuine, home-cooked experience that resonates with traditional values and flavours,” says Shubhay Raikar, owner of Jackfruit Restaurant and Bar.
The food here is prepared by a local lady without onion and garlic. It includes recipes like Channyacho Ross, Ansache Sasav, Varan-Bhaat, Batatayachyo Fodi, etc, passed down through generations. “We prioritise tradition over innovation, ensuring genuine experience that warms the heart and the soul,” says Raikar.
According to Rohit Naik, owner of Spicy Family Restaurant and Bar, Margao, it is the Catholic crowd that especially enjoy the Shravan thalis more than anyone as it gives them a chance to sample cuisine that they otherwise do not come across easily. “They tell us that they can get the usual non-vegetarian items anytime at home,” says Naik. Spicy Restaurant has been offering the Shravan thali for the past five years now and the menu includes items like Sprouts Salad, Beetroot Puri, Maska Bhaji (drumstick leaves bhaji), and more.
“The menu changes everyday. One day we have Nirponnos Kappa, on another day we may have Mirchi. Even the sweet dishes are different everyday,” says Naik.
The Royal Ruchik in Panaji meanwhile has been coming out with Shravan thalis during the Shravan period for the past 10 years. “Royal Ruchik is known Goan authentic food and introducing Shravan thali was only a natural course 10 years back as Shravan is observed in most homes in Goa and Maharashtra and many other regions as well,” says Sudesh Salgaonkar, the son of Sulaksha Subhash Salgaonkar who runs Royal Ruchik. The menu consists of seasonal bhajis like Tambdi Bhaji and Kudduk Bhaji.
“Shravan thali is not just a vegetarian thali. It is about the things you get in abundance in this particular month for which one may have to go deeper into villages to find,” says Salgaonkar. The Royal Ruchik also has some sweet dishes that are now outdated and rare to find like Kann, Soji, Moogachyo Gaathi.
Salgaonkar adds that over the past 10 years they have not added any new dishes to this menu, but ensured that the authenticity has remained intact. Separate utensils are used for Shravan thali preparations and the food is served in banana leaves even today. Another restaurant, The Kitchen on the Top, Margao, began hosting the Temple Food Festival during the Shravan month, starting last year.
As part of this, it offers pure satvik food (without onion and garlic). “To ensure an authentic experience, a local Goan cook personally selects the ingredients, curates the menu, and prepares the dishes,” says the owner of Kitchen on the Top, Yudhik Guglani. “Shravan is a deeply rooted tradition in Goa, and Shravan thalis have been a part of our culture for generations.
The only difference now is that there’s more awareness about these traditional offerings,” says Guglani. “Goa may be famous for its seafood, but the culinary heritage of this beautiful state extends far beyond that.”.
