The Kadi Bowl | Sadafuli Series

September 25, 2020

KOLMUL - THE KADI BOWL

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S A D A F U L I - Vintage Goan Handcrafted Wooden Tableware

Sadafuli – The name of this beautiful plant indicates its ever-flowering nature.

This species has long been cultivated for herbal medicine. In Ayurveda, the extracts of its roots and shoots are used against several diseases. In modern medicine, Sadafuli is the source of some cancer fighting drugs. Across the world, Sadafuli is known as Periwinkle or Vinca rosea (by its previous botanical name). It is commonly available in pink, red and white colour.

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The vintage Goan wooden tableware is named after this often neglected, simple yet beautiful flower.

It was my long cherished dream to revive some old Goan lifestyle accessories to the extent that they can suit modern ways of life.

About two decades ago, my fascination for Goan antiques made me collect many such items from my ancestral Goan homes. Some of these were battered and in a worn out condition whereas some were fairly intact.

Thus, I am very fortunate to possess this collection of beauties of the past used by our forefathers a couple of generations back.

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THE ANTIQUES (SOL KADI BOWLS)

I am making an effort to revive some of the lost traditions of native Goans by presenting a variety of vintage wooden Goan tableware, handcrafted by local craftsmen.

Some of the items from our series were used to serve and store, whereas a few others were for mixing, kneading etc.

Though most of the vessels used by Goans were made of brass, copper and certain alloys, there are a few wooden items which we are reviving through our ‘Sadafuli Collection’.

Delighted to revive these Goan utensils in wood for everyday use!

Presenting the first item of the series: THE SOL KADI BOWL

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THE GREEN CHILLI KOKAM CURRY

This kadi bowl, called Kolmul in Konkani, is a beautiful piece of wood craft used by our ancestors and even recently by our grandparents in many ancestral Goan homes.

At one end of this cute looking bowl is the flat curved handle and at the other end is a spout. This arrangement allowed the server to smoothly pour curries like sol (kokam) or taak (buttermilk) curries, directly onto the rice placed on a plantain leaf or on thalis made of kashe (alloy), brass or silver.

Although we might not associate our ancestors with fine dining, it was a common custom to have meals sitting down on a paath (usually a carved wooden plank, with or without silver motifs) with folded legs, wherein one was personally served food by other members or helpers in the family.

The server had to bend down to serve food to people sitting on the floor over a mat or the wooden ‘paath’. The spout for the curry bowl might have developed out of necessity, for the server to comfortably pour the flowing curry over the rice of the diner.

Even today, in many Goan homes, during certain festivities like Chaturthi, family members have their meals seated on the ground with folded legs, reminding us of a healthier way of eating.

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THE HUMBLE KHUTI KADI (curry minus the coconut milk)

The Sol (Kokam) curries prepared in Goan households are of different varieties: the green chilli based (mirsaangachi), the garlic based (Losnichi), the ajwain based (Vovyachi), the black pepper based (Miryachi) and the one without the coconut milk (Khuti kadi) which is very well known to aid digestion. Another variety of veg curry made by Goans is the buttermilk curry (takachi kadi).

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THE BUTTERMILK CURRY

About Kokam (Garcinia Indica)

It is one of Goa’s superfoods!

It is indigenous to the Western Ghats of India, mainly Goa and the Konkan region. The outer cover of the fruit is dried in the sun to get sola or aamsul, used as a souring agent in Goan and Maharashtrian cuisine. It is deep red in colour when ripe. The extract of the fruit is called aagal which gives curries their pink colour.

Health benefits: Kokam is good for digestion and has amazing cooling properties. It controls cholesterol and helps in weight loss. It is also being studied for its possible long-term health benefits. It helps in preventing infections and has both anti-fungal and antioxidant properties.

It is a powerhouse of essential nutrients and vitamins for the body.

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THE GARLIC KOKAM CURRY

The most commonly used sol curry bowls in ancestral houses of Goa were found in two sizes. One was a little wider & bigger than the other. In some Goan households this bowl was called 'Kolmul' in Konkani, whereas in some, 'kolmul' referred to a circular wooden tub-like vessel with two semicircular handles, which will later be introduced as the rice bowl of the Sadafuli Collection.

Today, we can use this bowl for the very same purpose of serving sol/buttermilk curry or just to add your dips & sauces.

It can be used as a centrepiece on the coffee table or for any other utility.

It can also be kept as a souvenir of Goan culture or an addition to your collection of art.

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THE SMALL AND THE BIG BOWLS

SEASONING wooden kitchen utensils simply means adding a protective layer. The main purpose of seasoning is to protect the wood so that it lasts longer.

Using oil is a good option because it's food safe and penetrates the wood fibres to keep other liquids from being absorbed. One can use linseed/flaxseed oil, food-grade mineral oil and walnut oil for woodenware. For regular use, seasoning once a month should suffice.

All items of the Sadafuli collection are treated with 100% natural organic, double refined oils on the inner side and can be safely used for serving hot or cold food.

A protective coat has been applied over the artwork on the outer side.

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Most of the products belonging to this series have been carved out of a single piece of wood by hand, hence no two pieces will be exactly identical.

Also, due to the use of some old handcrafting tools, each item may not be fully symmetrical. Some odd defects or inlays in wood have been left in their original nature to add to its authenticity.

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