The women in the household are often responsible for offering puja. Rituals involve watering the plant, purifying the space around the plant with water and cow dung, and making offerings of food, flowers, incense, gangajal (water of the River Ganga), etc. In the evening, arati (the ritual of offering the sacred fire) is conducted around the Tulsi plant.
The presence of a Tulsi plant at the entrance of the home is believed to ward off evil spirits and negative energies and provide spiritual protection to the household. Even the soil around the plant is considered holy.
The unique designs of Tulsi planters have an individual stamp of creativity, indicative of the family’s social status, traditional means of livelihood, and idiosyncratic style.
Versova's colloquial name is Vesave, which derives from the Marathi-Konkani word for rest (as in, a resting place for ships and seafarers), likely connected to its importance as a harbor.
The Kolis are one of the early inhabitants of Mumbai, and their Koliwadas are among the oldest continuous settlements in the city, having existed for centuries.
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.