Mangalore : The Karnataka Konkani Sahitya Academy organized the ‘Aharotsava’ on the second day of ceremony of ‘Aami Konkani’ at the premises of Town Hall on Nov 23, Friday.

The varieties of delicacies prepared by the people from Gowd Saraswath Brahmins, Daivajna Brahmins, Catholics and other Konkani speaking communities were displayed at large numbers.

The delicacies like Dalimbe Kadi, Dhoodh Paak, Astami Unde, cabbage Ambade, Undi, Eriyappa, Dalithoy, Biscut Ambade, Venti Muddho, ‘Salla Uppukari’, Ambuli Chutney, ‘Pathrode’, ‘Batata Song’, Kulithu Sarupkari, Kolombo, and many more.

The non veg dishes include Dry Chicken, Dry Fish chutney, dry prawn’s chutney, Chicken Stuffing, Chicken Sukka, Mutton Green Masala, Kadai Chicken, Pepper Pork and others.

Konkani Sahitya Academy President Kasargod Chinna said that the aim of the event is to unite the Konkani speaking community women under one roof through their food specialties.

Today Konkani Community has 41 divisions, but saying it in speeches and mentioning it in books is not sufficient. They people from each division must mingle and share their thoughts and recipes to others through the food fest. The Konkani speaking people from each division must know the famous recipes of other division and build a strong bond, he said.

Earlier Konkani’s used to eat only vegetables and fish, but now started eating meats. At present there are days, where again people go for vegetables, giving importance to health consciousness. Konkani prepare dishes made from various vegetables and leaves which has scientific and medical qualities.