Mangalore Cuisine | Mangalore Seafoods

Mangalore

Seafoods are special dishes of the city. Meat and chickens are also the favorite of most of the people of this city. Despite, there are good vegetarian food loving people too. The restaurants of the city serve good quality of drinks like wines and whisky. The normal south Indian recipe is the most common dish of the city.

The traditional way of serving food on a leaf of banana or others gives a special touch above the flavor of the food that the taste remains forever in the heart and mind of the visitors. Restaurants like Baskin 31 Robbins, Village the family restaurant, and Ideals are notable.

Bangude pulimunchi, silver-grey mackerels straight from the seas lapping the Mangalore coast and cooked in a fiery tamarind-red chilli sauce without the ubiquitous coconut, its chicken equivalent “Kori bananje”, crawly-fresh crab masala, Marwai Aajadina (shell fish dry curry) and the steamed rice z

Welcome to Mangalore city. It's hilly. It's a seaport. And it's getting increasingly famous for its distinctive and fiery cuisine. A cuisine of flavoursome chicken and prawn curries made with fresh coconut milk and fiery masalas, and a vegetarian repertoire that ranges from red cucumber to raw jackfruit and white pumpkin to green banana and taste of its own Pork Bafat and Sorpatel...Yummy!!

The city is cosmopolitan in its structure and food habits. There are the Bunts of the former South Kanara district, a community of Brahmin vegetarian eaters and robust non-vegetarians who make their food w ith coconut milk and flavouring agents like tamarind, kokum and raw mango; there is the Mangalorean

Fish, of course, is the staple diet of Mangalore especially Kane (lady fish) to really appreciate this delicacy when it is cooked as a gassi or fried with rawa and masala and served before you.

Epicures believe that fresh coconut, chillies and the Mangalorean mind together create culinary magic.
Mangaloreans love rice in all forms - red grain rice, sannas (idli fluffed with toddy or yeast), pancakes, rice rottis, kori rotti (a dry, crisp, almost wafer-thin rice rotti which is served with chicken curry as a delicacy), and neer dosa. Patrode, a special dish prepared by steaming stuffed colocasia leaves, is a delicacy not to be missed. Akki rotti, or rice rotti, is a favourite not only in Mangalore but also in Malnad and Kodagu.

They have some unusual food there in Mangalore and that's because they bring some unusual ingredients to their cooking. Like the local spinach Besale which grows wildly and abundantly, raw banana and bamboo shoot. And the jackfruit and breadfruit, fruits used as vegetables in Mangalorean cooking, and a sweet cucumber called Taute that is actually a vegetable treated like a fruit and used extensively in the making of Sambar. They are fairly health-conscious, these Mangaloreans,and that is why they rely on jaggery that is made of palm and not sugarcane. It makes the Payasam that much more special.

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