If you’ve ever tasted authentic Kokani food, you know it’s more than just a meal—it’s a cultural experience. But what makes Kokan cuisine stand out? The answer lies in its simplicity, freshness, and age-old techniques passed down through generations.
First and foremost, coconut is the heart of most dishes—grated, roasted, or as coconut milk. It adds richness and balance to gravies, especially in dishes like Kombdi Vade (chicken curry with vade), Kolambi Rassa (prawns curry), and Masale Bhaat. Then there’s kokum, the tangy fruit that replaces tamarind and gives that distinct coastal zing to many recipes.
Kokan cuisine is also deeply seasonal. Raw mangoes, jackfruit, bamboo shoots, and local greens all have their place on the menu depending on the time of year. Spices are used thoughtfully—not to overpower, but to enhance—making every bite flavourful yet grounded.
At Kokan Swad, we follow the same traditional cooking styles and in-house masala blends. Whether it’s the mild sweetness of a vegetarian thali or the robust flavour of our non-veg biryanis, our goal is to keep the soul of Konkan alive in every dish we serve.