Pink coconut-and-kokum drink served with coastal fish meals. Cools the palate and aids digestion of rich curries. Editor's TableJourney pick.
Where to eat it: 3 restaurants across 1 city.
Solkadhi is the Koli and Konkan after-meal drink, served at every coastal fish lunch from the western coast of Maharashtra down through Goa. The pink colour comes from kokum (Garcinia indica), the coconut milk gives body, and a tempering of cumin, ginger and green chilli adds the lift. Mahesh Lunch Home, Trishna and Gajalee all pour it daily as a digestive after the seafood thali.
Common allergens: Coconut
Tip from the editors. Solkadhi should be a pale pink, not deep red; if too dark, dilute with more coconut milk. Serve chilled after a fish meal.
S C Karkera opened Mumbai's first dedicated Mangalorean room in Fort in 1977. The pomfret hits the tandoor whole; the fish gassi runs with thick coconut.
Signature: Tandoori pomfret, Crab butter pepper garlic, Neer dosa
Order: Tandoori pomfret and neer dosa.
Tip: Order sol kadhi to follow the meal; the kokum drink settles the spice.
Trishna runs the koliwada coastal fish program out of a small Kala Ghoda dining room since 1965. Butter pepper garlic crab, Hyderabadi fish tikka.
Gajalee in Vile Parle East serves Malvani coastal cooking with the koli catch that morning. The thali runs prawns, surmai and crab with sol kadhi.
Signature: Malvani prawn curry, Bombil fry, Surmai tikka
Order: Bombil rava fry and Malvani prawn curry with rice.
Tip: Sol kadhi after the meal cuts the coconut gravies. Cash and card both accepted.
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