Indulge in regional cuisines by ace home chefs this Gatari Amavasya

Hailing the beginning of the month of Shravan when a large section of Maharashtrians practise several culinary restrictions Gatari Amavasya calls for eating to your heartrsquos content before the abstinence begins And this year amid the pandemic upcoming food tech platform Bombay Bhukkad is hosting the Gatari Food Festival bringing together five cuisines mdash Keralite Goan Bohri Kolhapuri and Mangalorean prepared by four home chefs mdash to the tableThe platform that is set to launch later this year is aimed at amplifying the reach of home chefs shares founder Tanmay Bahulekar The entrepreneur who shuttles between Mumbai and Pune tells us that hersquos always been passionate about regional cuisines ldquoBombay Bhukkad came to life as an Instagram page almost eight years ago like a personal food diary I order from home chefs a lot and look at small food businesses as a subculture And to really understand this subculture one has to work with home chefs from ground zerordquo Bahulekar explains adding that food festivals are a step in this direction ldquoWe felt that Gatari was a perfect time to bring together hyperlocal FampB concepts Other food fests including Shravan Special Maharashtrian Mutton Trail and The Mountains Are Calling are underwayrdquo he addsTanmay BahulekarThe festival will play out over three days in Mumbai and Pune In Mumbai they have on board Aiyo Patrao Keralite and Goan cuisine Chef With Six Pack Abs Bohri Every Aroma Kolhapuri and Suvarnarsquos Kitchen Mangalorean Each dayrsquos menu comprising starters mains and desserts packs in multiple options On offer are delicacies such as Kerala fried chicken mutton loncha thecha chicken wings prawn samosas nalli nihari Bohri Russian cutlets prawn balchao payasam and more ldquoSince people indulge in meat during Gatari we wanted the menu to be regional meaty and indulgentrdquo he notesSurmai varutharachaFor cooking up a feast on Gatari Marian Nicole Dcosta and Ashwin Nair of Aiyo Patrao recommend varutharacha a Malayali favourite in the Nair household ldquoThis recipe has been passed down generations and perfected along the way My amma would make me surmaimutton varutharacha every Sunday with either matta rice or flaky parottas This is a memory I hold close to my heart as it was her language of loverdquo Nair elaboratesIngredientsgtgt 1 surmaikingfishgtgt 14 mediumsized oniongtgt 14 grounded coconut 5055 gmgtgt 152 Kashmiri chilliesgtgt A pinch of fenugreek seedsgtgt 12 green chilliesgtgt 1 tsp coriander seedsgtgt 23 gm tamarindgtgt 12inch grated or finely chopped gingergtgt 1 tsp cooking oilgtgt 12 tsp coconut oil to be added in the end gtgt Curry leaves to be added in the endMethodHeat oil in a saucepan and cook the onions till translucent or slightly brown Roast the coconut Kashmiri chillies coriander seeds and fenugreek seeds till light brown With a little water finely grind the mixture Add the paste to a kadai and pour in enough water to cook Tip in the chillies tamarind water and grated ginger to the mixture and boil on medium flame for around five minutes Add water if required for the desired consistencyNow tip in the fish and continue boiling for two to three minutes on a low flame Add the curry leaves and switch off the gas after a minute Drizzle the coconut oil and cover the saucepan Serve with warm riceOn August 6 to 8Log on to bombaybhukkad on Instagram to orderCost Rs 1499 onwards