Worli fishing village is squeezed on a narrow cape surrounded by sea on two sides. The fort is at its northern tip, now dominated by the iconic 5.6-kilometre-long Bandra-Worli Sea Link. The village is home to the Koli community, the original inhabitants of the island, who lived here for centuries, long before the rise of Mumbai as a megacity.
The Bandra-Worli Sea Link faced significant opposition during its planning and construction phases from the fishing community of Worli Koliwada. They expressed concern about the impact Sea Link would have on the marine ecosystem. Despite protests, the Sea Link was completed and has become a symbol of modern Mumbai.
For many Koli families, their kula devata is Ekvira Devi, regarded as a manifestation of the goddess Renuka. Kolis make a yearly pilgrimage to Ekvira Devi Temple at the Karla Caves, near Lonavala.
The Vetal Dev Temple is dedicated to Panyatla Vetal and Aagya Vetal. The temple also houses the mother goddesses Sakhba Devi, Golfa Devi, and Harba Devi. The stone images are coated in thick layers of vermillion.
The festival is held at St. Anthony’s Church grounds in Versova village. It comes to life at night when the crowd swells and business peaks. In addition to food stalls, crowds enjoy live music, cultural performances, and other entertainment activities and programmes that last until midnight.
Cleaning seafood thoroughly before cooking is essential for food safety, hygiene, and quality control. Washing seafood separately from other ingredients and utensils reduces the risk of spreading harmful bacteria or pathogens to other foods and minimizes the likelihood of foodborne illness.
Traditional homemade recipes take centre stage at the Versova Koli Seafood Festival, offering a taste of authenticity rarely found in restaurant food. Visitors to the festival learn about the art of Koli cooking by attending live cooking demonstrations and culinary workshops conducted by expert chefs and Koli women.
Bombil fish, also known as Bombay duck, is often dried in the sun as a traditional method of preservation. The dehydration process inhibits the growth of bacteria and moulds, extending the shelf life of the fish. The drying process removes excess moisture from the fish and concentrates its flavours, intensifying its taste and aroma.
Much of Koli cuisine includes grated coconut as an ingredient or garnish. It improves the flavour and texture of chutneys and curries. A common element in many Koli meals, particularly stews and curries, is coconut milk.