Kombdi vade · Indian · Main Course
Kombdi vade
Born in India
“Bone-in chicken meets fluffy fried dumplings in coconut-milk gravy—a Konkan feast steeped in festival tradition.”
0 people have eaten this dish and left their thoughts across 6 platforms
8 in 10 mention textured contrast first
8 in 10 say it's worth it for the coconut-forward
4 in 10 would come back the same week
Synthesised from Google · Yelp · TripAdvisor · Reddit · 2 food blogs · Updated August 2026
The story the reviews tell
Kombdi vade arrives as a symphony of textures and coastal flavors from Maharashtra's Konkan region. Bone-in chicken pieces swim in solkadhi—a coconut-milk gravy with bite—alongside fluffy fried rice-flour dumplings and the brightness of lemon and onion. Born from festival traditions in Raigad, Ratnagiri, and Sindhudurg, this dish has become a year-round presence along Maharashtra's coast, especially in Mumbai.
What makes this version distinct
Kombdi vade is a dish native to the Konkan region in the Indian state of Maharashtra. The dish consists of a traditional chicken curry (including chicken pieces with bones), vade (fluffy fried dumplings made of rice flour, and occasionally of wheat and Ragi flour), onions, lemon juice and solkadhi (a gravy made from coconut milk). This dish is majorly prepared on "Gatahari (Deep Amavasya)" "Gauri Ovase", "Dev Diwali" and "Shimga" in Raigad, Ratnagiri and Sindhudurg districts of Konkan. Generally this dish is available throughout the year especially in the coastal area of Maharashtra including Mumbai.
Signature elements
What people love
- textured contrast
- coconut-forward
- rooted in tradition
- year-round availability
Know before you go
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