Participating groups and individuals start preparation well in advance, as the costumes are designed and specially tailored for the occasion. They are typically custom-made for the individual wearing them.
Koli women assemble in front of Sri Hingla Devi temple in Versova village. Hingla Devi (also known as Hingula) is venerated as a Kuladevata among the Koli community. A Kuladevata is the family deity or patron deity of a particular clan or family.
Participants in the parade wear specially tailored garments, makeup, jewellery, and accessories. The parades are open and inclusive, where people of all ages, genders, religions, and walks of life participate.
Koli women dressed for a parade held on the previous night of Krishna Janmashtami. This is a lively and colourful event that showcases the creative spirit of the Koli community.
Traditional outfits showcase the Koli community's cultural heritage. Women wear the colourful Lugra saree, while men wear dhotis and kurtas, with turbans and angvastra (shoulder cloth).
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.