What is Pathare Prabhu Food?
Due to several reasons, some historical and some gastronomical, Pathare Prabhu cuisine got developed independent of the typical Maharashtrian, Malvani, Konkani and Goan-Portuguese cuisines.
Here are some quick things for you to munch on and get a glimpse of what we mean:
Lots and lots of Seafood: Unlike the Maharashtrians on the other side of Western Ghats, for whom non-vegetarian items meant either chicken or mutton, Pathare Prabhus developed a cuisine that focused a lot (and we mean, a LOT) on seafood due to their proximity to the beaches in Mumbai.
Adding non-veg in everything: Pathare Prabhus took some of the traditional Maharashtrian recipes and PP-fied them – that is, added non-veg to them. Pathare Prabhus put minced prawn or mutton in almost anything that can be considered traditional Marathi – right from Upma with prawn to Alu wadi with prawn or mutton kheema to even Karanji (which is usually sweet) that has a kheema based filling.
Gujarati Undhiyo with prawn: This habit of PPs did not spare the Gujaratis too. In their zest to pursue non-vegetarian aspirations, the traditional Gujarati Undhiyo with aubergine and potatoes and seasonal vegetables became the PP Ghada – with shrimp and Ghol fish and – in some cases, even dry fish like dried prawn (sode) or dried bombil (Bombay duck).
Rare use of coconut: Pathare Prabhus rarely use coconut in their curries, unlike Malvani cuisine that is heavily reliant on grated coconut. Although, Pathare Prabhu cuisine uses a lot of coconut milk – there are special items using these.