This is a broken sculpture of Surya with two lotuses in his upper hands. There are several loose sculptures placed on pedestals, on the ground floor of the matha (monastic or residential building) of the Mahanaleshwar temple complex. These fragments were collected by the Archaeological Survey of India (ASI) within the Mahanaleshwar temple complex.
The east-facing elevation and principal entrance of the Suhaveshwar Temple. Suhveshwar Temple is fronted by a Nandi sculpture on a pedestal, but the superstructure of the mandapa (pillared hall) has fallen.
The group of temples in Menal consists of two temple complexes, of which the Suhaveshwar temple complex is situated to the west of the Menali stream, a little away from the Mahanaleshwar temple complex. It is smaller in comparison to the Mahanaleshwar temple complex. It consists of a matha or monastic establishment, the Suhaveshwar Temple, and a Nandi mandapa (pillared hall). All these structures are enclosed by a prakara (compound) which has survived partially.
The Suhaveshwar temple complex is situated to the west of the Menali stream, a little away from the Mahanaleshvar temple complex. The complex is entered through an entrance gateway which is situated to the east of the complex. The superstructure of this entrance gateway has not survived. Only the main entrance opening is flanked by two broad walls. There is minimal ornamentation on this entrance gateway. The front, east-facing walls of the entrance gateway have empty niches.
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.