The idea behind Konkan Still
@abyshakes has always been drawn to the food of India's west coast — bold, fermented, spiced with confidence, and shaped by centuries of trade and tradition. The Konkan Coast runs from south of Mumbai in Maharashtra, through Goa, along coastal Karnataka, and into the Malabar Coast of northern Kerala. It is one of the most distinctive culinary corridors in the country, and most of it never makes it beyond the region.
Konkan Still is his way of changing that. A curated range of small-batch condiments, each one rooted in the ingredients, techniques, and flavours of this coastline — brought to life in the kitchen of Chef Vasquito in Anabar, Old Goa.
The Coast
The Konkan is shaped by the monsoon. Coconut groves, laterite soil, native spices, abundant seafood, and time-honoured meat traditions define its food culture. Kokum and vinegar provide the tang. Byadgi chillies bring colour and heat. Cured meats carry smoke and depth. It is a cuisine of patience and intensity — and that is exactly what every Konkan Still jar reflects.
The Kitchen in Anabar
Every product is made by Chef Vasquito in his kitchen in Anabar, Old Goa — slowly, in small batches, with no shortcuts. He sources ingredients with care, cooks until the flavour is exactly right, and puts nothing in a jar he wouldn't be proud to serve.
The Range
The Chorizo Jam was the first — smoky Goan cured chorizo slow-cooked with caramelised onions and warming spices. Since then the range has grown to include a Chilli Oil, made with fiery Konkan chillies slow-infused in cold-pressed oil with garlic, ginger, and aromatic spices. Each product is made with the same care in the same Anabar kitchen. The Konkan Coast has a deep pantry. @abyshakes intends to work through it, one obsession at a time.