Showing posts with label #Life. Show all posts
Showing posts with label #Life. Show all posts

April 13, 2022

#BlogchatterA2Z: K for Kunbi sarees - the Goan heritage saree.

Today, while brainstorming for ideas for the ‘K’ post in my A to Z series, I received a text from a friend, asking me if I’d like to join her to a saree exhibition she was invited for. 


While I politely declined the offer with the excuse that my mind isn’t into retail therapy these days, a thought struck me…why not write about the traditional attire of the womenfolk belonging to Goa’s oldest tribal community, the Kunbi saree. 

It was the 400 years of colonial rule, especially after the inquisition of 1560 that resulted in the suppression and disappearance of the Kunbi culture, including the wearing of the Kunbi sari. The Portuguese did not approve of the apparel for the converted Goan, and forced them to change their dressing style. 


With the liberation of Goa in 1961, the Government and the Kunbi tribe tried to revive this lost piece of their heritage but somehow, it never regained its original popularity. 

Today, you will see this saree being worn, by farmer women during festivals such as the Shigmo, or dance performances, such as 'Dhalo' or 'Fugdi'. But these are mostly limited to remote villages of Goa. 


The origin: 

The word Kunbi is derived from ‘kun’ which means family and ‘bi’ which means seeds and literally means ‘a family of people who sow seeds’. The Kunbi tribe was originally a farmers tribe, and hence the saree was designed to enable the woman to work comfortably in the fields.


Characteristic features: 

The drape is simple and is just below the knee (shorter than the 6 yard saree). The Kunbi saree has a  weave that is 100% cotton and is handwoven into a steady fabric so that it doesn’t wear easily. 

The saree exhibits a red base color, with a red and black checkered pattern (modern variations of blue, grey, and ivory now exist) and a gold border. A puffed sleeve blouse is usually teamed over it. However, the earliest versions (known as ‘kapad’ in Goa) were worn without the choli, with the fabric tied in below the shoulder and a strip of cloth crossed over the left shoulder secured at the back. The Kunbi women would pair it with simple glass red and green bangles and black beads necklaces. 


Symbolic significance

One interpretation says that the gold border on the saree convey a spiritual message as it resembles temple archways. The cross-crossing geometrical lines are often interpreted as a version of 'nava graha'  or nine planets. The red dye used in saree worn by married women is said to signify fertility and is obtained from a wild fruit called 'jafflinchi fala'. 

Another interpretation says that the color red denotes the buoyancy and vitality that permeates Goa, while the checkered pattern represents from the creative forces of nature, wherein both the horizontal and vertical lines embrace each other to form a sacred block of space. 


The Kunbi saree is still a dwindling heritage apparel. However, one cannot miss to mention the contribution by late designer Wendell Rodricks, a much acclaimed Goan name in the fashion world, who ensured that the humble Kunbi sari found its way into many a modern wardrobes.

It is thanks to attempts like his that the Kunbi Saree has made its mark on the Red carpet, taking Goa to an international standard; the Cannes Film Festival.  Draped as a normal saree, the 6 yard version is also flaunted by women in modern cliques. And although these designs have a touch of modernity added to them, they still retain the original Kunbi tradition.

And for this unique blend of old and new, heritage and style, pride and perseverance, we say, ‘Obrigado, Goa!’ 


Stick around tomorrow for yet another interesting nugget of information about my beautiful state.

Until then, 

Mog aasu di.

(Let there be love!)


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I'm participating in #BlogchatterA2Z. 

My theme for the challenge is ‘Obrigado, Goa!’, under which I’ll be writing 26 posts on Goa (April 1-30th, excluding Sundays), each post corresponding to the letters of the English alphabet. You can read more about it in my theme reveal post


April 12, 2022

#BlogchatterA2Z: J for Jackfruit in Goa - 5 Goan delicacies made from jackfruit

If you are a vegetarian who enjoys preservative-free, healthy, organic food, and have stumbled upon this post, please continue reading. You are in for a treat. 


Today’s topic is dedicated to Goa’s unsung hero of fruits, the multifaceted, multiuseful, ever-so-humble, jack of all fruits…the jackfruit

The jackfruit (also called jak) is the largest tree-borne fruit and has been in cultivation in India for the past 3,000 to 6,000 years. 

The tree is pollinated by stingless bees called Tetragonulaa Iridipennis.


In Goa, the jackfruit is locally called ‘Panas’. There are two varieties of panas found here. One is the firmer, crisper variety known as Kaapa panas, and the other is the soft, pulpy variety called Rasaal. The former can be eaten raw, while the latter is difficult to eat (owing to its soft slippery texture) and is mostly juiced or it’s pulp is used in cooking. 


Like I’ve said in my previous posts, we Goans find a way to celebrate small joys. 

Pansache Fest’ is one such celebration. Organised by Marius Fernandes, Socorro Church’s parish priest Fr Santana Carvalho and villagers from Socorro, this is a local gala event that exhibits and sells various jackfruit delicacies. Pansache fest is conducted every year on 24th June and is held in tandem with Sao Joao activities.


That said, you don’t always need to attend a festival to celebrate. There is a feast going on in every Goan household, with different local preparations being cooked using the panas during the jackfruit season (March to June, and September to December).


Below are five delicacies prepared from jackfruit in Goa. You may want to give these a try:

1) Pansache Dhonas: a local jackfruit cake of sorts made from the pulp of the rasaal variety of jackfruit, coconut jaggery, and semolina, either steamed in a double boiler or oven baked at 180 degrees Celsius for 30 minutes. It is delicious in taste and can give  store bought cakes a run for their monty.

 2) Jackfruit leather (also called ‘Pansache saatth’)- this is dehydrated fruit cut into chewy flexible sheets like leather (hence the name) made from fresh jackfruit pulp. Jackfruit leather made from fresh jackfruit is nutritious and rich in dietary fibre, carbohydrate, vitamins, minerals, and antioxidants. 

3) Jaffee - this is a coffee made from jackfruit seeds, which are dried and roasted before they are ground into a fine powder that imitates the taste of cocoa seeds. This powder doesn’t contain caffeine and can be stored for six months in an airtight container.  Jaffee is prepared just like filter coffee, using this powder as substitute for coffee beans. 

4) Pansachi patollyo - This is a variation to the traditional Goan Patollyo (check my post on Goan desserts) and is made in a similar manner, the only difference being here, the stuffing is essentially made of jackfruit. 

5) Jackfruit chips - crispy, crunchy, and tasty, these are a popular Goan snack prepared by deep frying thin vertical strips of half-ripe jackfruit kernel. 


There are numerous other innovative  preparations that Goans make using the the seeds, kernel, and even the rags of the jackfruit. From juices to chutneys, from bhakri to curries, from cakes to cutlets, Goans are always  experimenting with their recipes, thanks to a healthy annual harvest of the humble fruit. 

If it wasn't for the bounty that nature has bestowed us with, we wouldn't be able to enjoy this plethora of  scrumptious dishes. So in all delight and humility, we raise a special cheer and say, ‘Obrigado, Goa!


I hope to see you all tomorrow.

Until then,

Mog aasu di.

(Let there be love!)


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I'm participating in #BlogchatterA2Z. 

My theme for the challenge is ‘Obrigado, Goa!’, under which I’ll be writing 26 posts on Goa (April 1-30th, excluding Sundays), each post corresponding to the letters of the English alphabet. You can read more about it in my theme reveal post