Solkadi - Delicious appetizer of coconut milk and kokum.Solkadhi is a type of curry usually eaten with rice or sometimes drunk after the meals. Popular in Goa and the Konkan region of India, it is made from coconut milk and kokum. Its great to taste and good for the digestion as well.
Surmai "KING FISH" and so as its name suggest its the king of the menu. A perfect mix of all garam masala with a bit of garlic & ginger paste and shallow fried makes very homely.
Prawn fry is considered to be the signature dish of Surali. Fresh prawns fried crisp, with the aroma of Garlic, curry leaves, turmeric and chillies. Squeeze a lemon and just get started.
Surali crab curry has blend of good spice and coconut. All this makes this curry special and mouth watering. Once you have this We bet you will make it always. The crab curry taste will linger on your taste-buds always.
Ukadiche modak is a sweet dumpling very much popular in Maharashtra and south India.Ukadiche Modak is a marathi word which means "Steamed modak". The filling is made of fresh coconut and jaggery and the cover is made of Rice flour.
Ghavan is a quickie dosa. It is mostly made in coastal areas on Maharashtra as rice is key ingredient in their diets. The process to make a ghavan is much simpler than dosa which involves soaking rice overnight and then grinding it the next day. It is a quick brunch item, must try for everyone
Stuffed brinjal is known as Bharla Vanga in Marathi. Bharla meaning stuffed and Vanga meaning brinjal. In kannada it is known as Ennegayi. This is very authentic preparation wherein the stuffing masala is first roasted with little oil and then ground to a paste. This is then stuffed in the brinjal and cooked. It goes really well with Jowar roti and can also be served with chapati.