Earlier this week, a friend returned from Goa carrying a prized seasonal gift — breadfruit, or Neer Phanas, which she planned to marinate in simple spices and rawa-fry to enjoy with her evening chai by the window. For those who trace their roots to India’s coast, this humble fruit — also known as Jeev Kadgi in Mangalorean Konkani, Jeegujje in Kannada, and Kadachakka in Kerala, Seema Panasa in Telugu — is more than just an ingredient. It’s memory, connection, and comfort, wrapped in a meaty, starchy form.

Vikram Shenoy prepares Jeev Kadgi Bhutti at Shenoy’s. Pics/Atul Kamble

Aparna Bhat, founder of The Traveling Thali shares, “In our home, the arrival of breadfruit season sparks quiet excitement — because it’s not just about food, it’s about continuity. It’s about keeping alive a cultural thread in a city like Mumbai, far from the coastal roots of our ancestors.” For years, her family has maintained a meaningful exchange with another Mangalorean Konkani household: “Each season, we receive a few Jeev Kadgis from them, and we share jackfruit from our garden. It’s simple, unspoken, and deeply personal.”