Kolambi (spicy fried prawn) is another popular Koli dish. The prawns are prepared with spices like turmeric, red chilli powder, garam masala and red fried to give them a red color.
Goddess Lakshmi in her form as Gajalakshmi (Lakshmi garlanded by a pair of elephants) hangs on the wall of the stall. Lakshmi is the Hindu goddess of wealth and prosperity. The Koli women offer incense to Lakshmi in the morning, before business commences, and after sunset, the same way they do at their homes.
As evening sets in, Kusum activates a portable generator that runs on solar energy. Most roadside eateries do not have an electricity connection and rely on alternative methods to light their stalls post-sunset.
A variety of seafood dishes is also prepared at the stall. Bombil fish (also known as Bombay duck), is marinated in spices, coated with semolina or rice flour, and deep-fried until crispy. Pomfret, another popular fish, is cooked in a spicy coconut-based curry, flavoured with tamarind, garlic, and other spices.
Bhakris are lightweight and easy to pack, and they last several days, making them ideal food for long-distance travel. Koli fishermen pack dozens of bhakris when they venture for deep sea fishing, as they may be unable to cook at sea for days.
A portion of the dough is taken and flattened into a round shape by pressing it against a flat surface. The pressing is done entirely by hand, which takes considerable skill. In contrast to how rotis are made in other parts of India, a rolling pin is not used. The ideal bhakri should be of uniform size and thickness, which may take years of hands-on experience to perfect.
Once fully cooked, the bhakri is removed from the tava and served hot. It can be enjoyed plain or accompanied by chutney, pickle, curry, or vegetables. On average, a woman at the stall makes 45 to 50 bhakris in a day. Because the stall has no seating facility, customers pack the bhakri in newspapers and carry them home.