East-Indian sausages

East-Indians are a less known community centered around Mumbai. If you haven’t heard of them before, you might be tempeted to think that they are smaller in number than the Parsis. But, in fact, there are six times as many East Indians in Mumbai as there are Parsis across the world. The East Indians were the original inhabitants of Mumbai. They are Marathi speaking fishermen, the Koli, of Thane, and Vasai who converted to Christianity after the arrival of the Portuguese, and with whom they had extensive dealings. This was at the time that the Portuguese used Vasai as their second most important port in India. I was quite puzzled by this name for the inhabitants of the western part of India, until I realized that I had to think like the confused Portuguese. For them this was India to the east, whereas Central and South America were India to the west.

The gratuitious featured photo shows two Indian Cabbage White butterflies (Pieris canidia) which I photographed in the ruins of the Vasai Fort. It is a place worth visiting. East Indians live in the villages around it, still farming and fishing as their ancestors did.

Their method of making sausage yields a wonderful product. Salt-cured shoulder of ham and bits of the neck are chopped fine and mixed with the a mixture of ginger and garlic, turmeric and cumin. A little red chili is added, but the much less than the fiery heat of the Goan chourico. The mixture is pickled for a night in toddy vinegar, yielding a fresh and mildly sour taste. I wolfed down a plateful with toast, pausing only at the last sausage to take a photo. It really is that good.

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