Tirphal is a Konkani spice for seafood curries, and sol kadhi is a cooling kokum and coconut drink from the coastal regions. Kombdi vade is a Malvani chicken curry served with fried bread, and the "two gravies" are often the rich curry and a separate, spicier rassa!
But in my Mumbai restaurant, I see young couples from Pune ordering sol kadhi thinking it's a fancy mocktail and asking for the two gravies to be mixed into one bowl for sharing.
So for us, these dishes are not just tradition—they are new memories being made, and I always add a little extra vade for them, thinking of my own sons sharing a meal.
Santosham vastundi to see these blessings on a plate!
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