Kori Rotti (Karnataka): A delectable coastal dish featuring crispy rice wafers (rotti) served with a flavorful chicken curry, creating a delightful textural contrast.
Mangalorean Neer Dosa: Thin, delicate rice crepes served with coconut chutney and spicy seafood curries, a breakfast favorite along the Karnataka coast.
Parsi Patra ni Machhi (Gujarat): Fish marinated in a green chutney made from coriander, mint, and coconut, wrapped in banana leaves, and steamed to perfection.
Sindhi Sai Bhaji: A nutritious and flavorful blend of greens, lentils, and spices cooked to perfection, often enjoyed with Sindhi flatbreads.
Kerala Sadya: A grand vegetarian feast featuring an array of dishes, including aviyal (vegetable stew), olan (pumpkin in coconut milk), and banana chips, traditionally served on a banana leaf.
Odisha Dalma: A comforting lentil and vegetable stew made with spiced lentils, pumpkin, and coconut, offering a taste of Odisha’s coastal comfort food.
Maharashtrian Bombil Fry: Crispy and spicy deep-fried Bombay duck (Bombil) often enjoyed as a seafood snack in coastal Maharashtra.
Tamil Nadu Chettinad Prawn Masala: A fiery prawn dish prepared with a distinctive blend of Chettinad spices, offering an explosion of flavors.