Learn about Goa's forgotten traditional summer recipes

Summer is here and so is the hot weather. Terms like ‘heat wave’ and ‘heat islands’ have now become part of our daily conversations. Many experts point out that this is mainly due to deforestation and concretisation of our surroundings.

This has now sadly become the reality of Goa, where we now live in a concrete jungle, losing our green cover.

With this new concept of development, we are losing something very precious — the ecology and the indigenous knowledge associated with it that once taught us how to live sustainably.

SEASONAL NUTRITION

There are a few individuals, like photographer Assavri Kulkarni, who are not only documenting traditional Goan , but also advocating for the use of local and seasonal ingredients, which are part and parcel of our land.  

She also highlights the importance of cooking with these ingredients, stressing that preserving biodiversity is essential for leading a healthy life – one filled with nourishment and abundance, not depletion of nutrients.

These recipes are designed for summer and many of them are almost forgotten. They are made from seasonal fruits, flowers and berries.

Assavri will host a food tasting and recipe sharing session in Porvorim on April 10, 2025 (from 4 to 6 pm), organized by The Travelling Dome group. These recipes are designed for summer and many of them are almost forgotten. They are made from seasonal fruits, flowers and berries.

She will demonstrate recipes like Tamarind and Jamun ice cream, mung water, khus blue pea flower drink, edible gum and poppy seeds drink, jawanti, shri flower chutney, cashew chutney, raw mango panchadi, jackfruit vegetable, cake (dhonas), Saraca ashoka flower cake, anasapansachi bhaji (traditional temple recipe), flame of the forest sabji (on availability) and some pickles.

She notes that many of these recipes are traditional, but have been nearly forgotten as sourcing the ingredients has become difficult. Additionally, the practice of foraging among locals is fading, as most ingredients are now readily available in the market.

She adds that recipes like flower cake (which is made from the flowers of Sita Ashok tree), vegetable made from flame of the forest flowers are very much traditional recipes, but you hardly come across them these days.

She has also made innovative recipes like Tamarind and Jamun ice cream and khus blue pea flower drink.

All these are summer recipes which are meant to hydrate and cool our bodies and also to keep our electrolytes in balance.

All these are summer recipes which are meant to hydrate and cool our bodies and also to keep our electrolytes in balance.

At the session, she will also demonstrate pickles made from local berries like chafra, , medda and some vegetables like navalkumbh or naab.

Assavri also notes that due to the seasonal nature of these dishes, they cannot be prepared in bulk or offered in restaurants.

“These dishes should be cooked once a month or so, as they are seasonal and found in the wild. Sustainable foraging is essential, as that’s the key," she explains.

"We must also be mindful that these foods are essential for many birds, animals, and other creatures, and we should learn to share with them and not grab it all,” she states. For her, this is an important philosophy which she also explains during her workshops. 

Assavri, who personally forages these ingredients from forests, points out that getting common ingredients like jamun and tamarind is difficult nowadays. The same is the case with raw .

Assavri, who personally forages these ingredients from forests, points out that getting common ingredients like jamun and tamarind is difficult nowadays.

“Many trees of jamun, tamarind, or even mango are being cut down as people consider them a nuisance now,” she adds.

She emphasises the importance of learning these traditional recipes in order to respect our natural and the changing seasons. It is through such workshops that she aims to create awareness about the local trees, plants and biodiversity in general through the humble act of cooking.

DETAILS

WHAT: Traditional recipes by Assavri Kulkarni

WHERE: Porvorim

WHEN: April 10, 2025

TIMINGS: 4 pm to 6 pm

FEES: Rs 1,500

TO REGISTER: +91 98342 45496