Assavri Kulkarni delves into the rich culinary heritage of her fisherfolk family, sharing traditional recipes like brown rice ukudo and dry fish, a forgotten Goan breakfast once cherished by fishermen before their early morning voyages.
With a reflection on the future—there might not be any fish left in the sea by 2035—Assavri captures the urgency of preserving these recipes and the cultural practices that have sustained her community for generations. Through her stories and dishes, she offers a window into the vanishing fishing cultures of Goa.
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