The standard cuisine of the Konkan region of Maharashtra and Goa, and some northern parts of West Karnataka goes under the mantle of Malvani cuisine. Although it cuisine is predominantly non-vegetarian, there are a lot of vegetarian delicacies too. Although it is an independent cuisine, it overlaps Maharashtrian and Goan cuisines.
Malvanis cook food in their own distinct way. They use plenty of coconut in its various forms such as scraped, grated dried coconut, fried, coconut paste and coconut milk.
Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin seeds, cardamom, ginger, garlic, etc. Some dishes also use kokum, dried kokam (amsul), tamarind and raw mango that not only add a delicious sourness to the food but also a distinct flavour.