Konkan cooking is built around seafood, which can make this a tricky coast for vegetarians and a harder one for vegans.
The good news
Coconut, rice, lentils and local vegetables are foundational here, not afterthoughts. Vegetarian Konkan cooking is a real tradition rather than a concession.
The harder part: vegan
Ghee and dairy turn up widely, sometimes in dishes that look plant-based. It is worth asking directly rather than assuming — most kitchens will tell you straight if you ask.
What to order
Coastal Vegetable Curry — coconut-based, gluten-free, and genuinely regional rather than a token vegetarian dish.
Spiced Paneer Tikka — for vegetarians who eat dairy, tandoor-cooked and substantial.
Mezze Grain Bowl — the option when you want something lighter and less heavily spiced.
Mezze Platter — vegan and good for sharing.
Coconut Curry Soup — vegan, gluten-free, and a good starter in monsoon.
Breakfast
Often the easiest meal. Avocado toast and the tropical fruit bowl are both vegan; banana pancakes cover vegetarians. The breakfast menu runs to noon.
A practical tip for groups
If one person in your group is vegan, check before you book rather than after you sit down. It saves an awkward conversation and a bad meal. Our full menu marks V, VG and GF items.