Welcome to Konkan Still
Konkan Still is Chef Vasquito's condiment brand, built on a simple belief: that the food of the Konkan coast — bold, fermented, fiery, and deeply flavoured — deserves a place on every table in India and beyond. Every jar is made with love in his kitchen in Anabar, Old Goa.
The Kitchen in Anabar
Anabar sits in the heart of Old Goa — a place where food is still made slowly, with intention. It's here that Chef Vasquito has his kitchen, and it's here that every jar of Chorizo Jam is crafted. He sources only the finest Goan cured chorizo — the real thing, vinegar-cured and deeply spiced — and slow-cooks it for hours with sweet caramelised onions and warming spices until the flavour is exactly right. No rushing, no shortcuts.
The Konkan is a narrow coastal strip running through Goa and coastal Maharashtra — tangy with kokum and vinegar, smoky from cured meats, and spiced with a confidence that comes from centuries of trade and tradition. That spirit lives in every jar.
Chef Vasquito's Philosophy
"Make one thing. Make it with love. Make it properly."
The Chorizo Jam started as something Chef Vasquito kept making for friends — a jar here, a jar there — until the demand made it impossible to keep it quiet. Everything at Konkan Still starts from that same place: a genuine obsession with a flavour, made real.
What We Stand For
- Handcrafted with love: Every jar leaves Chef Vasquito's kitchen in Anabar with the same care as the very first.
- The best Goan chorizo: Sourced with care from trusted suppliers — the quality of the sausage is everything.
- Slow-cooked for flavour: No rushing the process. The jam is cooked until it's right, not until it's quick.
- No preservatives: Just the food, the way it's meant to be.
What's Next
The Chorizo Jam is just the beginning. The Konkan coast has a pantry full of ideas — coconut vinegars, kokum shrubs, dried prawn pastes, and more. We'll get there, one obsession at a time. For now, start with the jam.