Konkani cuisine is popular served in many restaurants throughout the western coast of India, and especially in the cities of Bombay and Bangalore.
Konkani cuisine is usually pesco-vegetarian, except acharyas and purohits who follow a strictly saatvik vegetarian diet.
In Punjab and Jammu region, Saraswat Brahmins traditionally observe strict lacto vegetarian diet.
Other popular dishes include bhaji or shaak (made from different vegetable curry and fruit), vaal bhaji (a curry/dish made out of drumsticks) usli/Usal (spicy pulses in a thin watery gravy), misal (usal topped with fried snacks), tondak (beans combined with cashews), rass (coconut-based dishes), undri (a dish made out of rice flour, jaggery, and coconut), ghawan (a special variant of dosa, which is similar to neer dose, a Tuluva dish) hoomans (different types of curries), karams (vegetable salads), lonche (Indian pickles) and papads/happal (flatbread).
A typical breakfast in a Saraswat home may include pez (congee) of ukdem tandhul (parboiled rice) and lonche (pickles) and papad.
Rotis and bhakris are typical types of bread eaten along with tondak or seasoned batatabhaji (potato stir-fry preparation).
Typically, this is a watery preparation which the luncher cups in his hand as it is poured onto his plate and drinks it before mixing a small portion of his rice with it to eat at the end of the meal.
Kokum is a fruit found and grown within the western Konkan coast of India and is commonly used in Saraswat cuisine.