Ramnath Damodar Keny, a 70-year-old inhabitant of Kandivli village, has spent his entire life in this locality. Five generations of his family have lived in the same house.
Ranjan Dattaram Tarabai Mhatre is a member of the Pathare Prabhu community. Alongside the Kolis, Bhandaris, and Agri communities, the Pathare Prabhus are among Mumbai’s early inhabitants. They migrated from the Saurashtra region in Gujarat to the Konkan coast in the 12th or 13th century CE, eventually settling in Mumbai.
According to Ramnath Keny, this photo likely captures a tribal ritual, possibly reflecting the Kolis community’s tribal origins, which underscore their status as early inhabitants of the Mumbai region.
Image courtesy: Ramnath Keny
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.
The festival also serves as a platform to promote sustainable fishing practices and raise awareness about the importance of marine conservation. To set an example, in some stalls, food is served on banana leaves, an age-old Indian tradition which is environmentally friendly.