Nandi, the divine bull, is the vahana (vehicle) of Lord Shiva. Nandi serves as the gatekeeper to the sanctum, symbolizing loyalty and unwavering devotion. The marble Nandi statue is placed directly facing the lingam in the garbhagriha (sanctum sanctorum).
A silver palki (palanquin) is elaborately decorated with flowers, fabrics, and other artistic elements. This decoration is a form of cultural expression, showcasing local art and craftsmanship.
A father teaches his child to ring a temple bell. Ringing the bell is considered a way to invite the deity and announce one's presence. The sound of the bell is believed to dispel negative energies and purify the environment.
A niche in the garbhagriha houses goddess Parvati, the embodiment of Shakti, the divine feminine power. Maha Shivaratri is a celebration of the divine union of Shiva and Shakti. Their relationship symbolizes the ideal marital bond and the balance of masculine and feminine energies in the universe.
Aarti (the waving of a flame, usually from a lit lamp, before a deity during prayers) is accompanied by the ringing of bells, the chanting of mantras, and the distribution of prasad (blessed food) among the devotees.
Children apply bhasma (sacred ash) to their forehead, face, and arms. In Shaivism, bhasma (also known as vibhuti) reminds devotees of the transient nature of life, as it is a product of fire and symbolizes the ultimate reality of death and the dissolution of the physical body.
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.