The triple delights of Mangalorean cuisine

From the wholesome flavours of the staunchly Sattvic Udupi dishes to the (largely) seafood-dependent Tuluva fare and an all-vegetarian festive Christian food, Mangalorean delicacies is whole of surprises.



Neatly tucked away amongst the Arabian Sea and the Western Ghats in Karnataka’s south western area, the very small sliver that is Mangaluru—or Mangalore to use its erstwhile name—may be diminutive in sizing, but this coastal city has generally been a shining beacon on India’s culinary map.

Like most regional cuisines in India, it is just about not possible to compartmentalise Mangalorean foods into any 1 variety of a rigid, constricting genre. Even though you could be partaking in a festive meal at a Christian dwelling, a number of hundred yards absent, you could be sitting down down to an Udupi vegetarian feast laid out on a banana leaf. And later on, tucking into a Tuluva-fashion pescatarian dinner—all in the very same day, in the similar neighbourhood.

It is this fluidity that we see as a direct consequence of the interplay among Mangalorean cuisine’s a few most definitive pillars—the coastal Tuluva fare, the staunchly sattvic vegetarian Udupi foods and the Mangalorean Christian cuisine. Every single distinctive from the other and each individual leaving an indelible mark on the foods of this region.

Tuluva preferences
With its crimson bricked interiors, one could easily say that long right before the entire exposed brickwork SoHo loft glance became the de facto decor style for scores of newly popped up hipster chic cafes and restaurants throughout India, Mangaluru’s Shetty Lunch Property set the pattern. But what this legendary restaurant—with its signature terracotta tiled roof—can also lay assert to is having invented rooster ghee roast in the mid-1900s.

This Mangalorean staple—that is very best eaten alongside with some ghee rice (but, of training course)—along with yet another basic, i.e. kori roti, types the backbone of the region’s Tuluva cuisine. The first component of this latter dish is made up of a mildly spiced, runny hen gravy called kori which is accompanied by shards of wafer thin, crispy rice crepes termed roti.

But truth be told, offering up a myriad of piscine delights, Tuluva delicacies is much more of a seafood lover’s desire arrive accurate. Bangude puli munchi is 1 of the fore-runners when it arrives to an legendary Tuluva fish dish. Geared up by the Bunt neighborhood, this mackerel curry is designed with copious quantities of puli (tamarind) and munchi which is what chillies are identified as in the Tulu language and finest had with plain white rice, like it is served at Meeu Oota Da Mane restaurant in the Kodailbail spot of Mangaluru. Yetti ghasi a coconut-y prawn gravy dish alongside with marvai ajadina a dry fiery clam planning and the semolina-crusted lady fish dish named kane rava fry are a trifecta that also support give definition to the seafood-favouring Tuluva cuisine.

Taking a leaf out

It would do us all a total ton of very good, to merely forged away any references to meals and snacks had at our welcoming neighbourhood Udupi restaurants outside the house Mangaluru. Places that serve, what are at finest, ersatz versions of the genuine deal.

Dishing up bona fide Udupi meals, Mangaluru has a lot more to offer you than de rigueur tiffin staples like masala dosa and the medu vada. Get for instance the multi-training course, entirely vegetarian food which is served up on a banana leaf. Rather identical to Kerala’s festive sadya feast, the Udupi iteration has between its main factors, the spicy nimbehannu chitranna which is a zesty lemon fried rice. Ideal accompanied by the menaskai curry designed from mango (also termed gojju), southekayi sambhar designed with coconut and cucumber, koddelu—a sambhar-like gravy, and a dry vegetable dish identified as ajethna.

1 completes this meal by crushing a happala poppadum about the rice and curry mix.

Apparently, just like a Kerala sadya, sweet factors are not had at the conclude of the meal. Fairly all through, and include things like a myriad of sugary treats like holige that are equivalent to a Maharashtrian puran poli, kesari bhath (sweetened saffron rice cooked in ghee) along with puddings like mudde payasa made from rice, jaggery and bananas and one particular created with moong dal and coconut milk called hesaru bele payasa.

Perfect duplicity

What can only come as a wonderful surprise to several, is the point that the if not pork-beef-rooster loving Christian group of Mangaluru has a extremely related, nevertheless diverse sadya-adjacent, all vegetarian food identified as the novem jevon. Interestingly, this meal has a dual purpose and its possess should-haves and regulations.

For a person, it is eaten only on September 8 each yr. This is to rejoice the birthday of Mom Mary termed Monti Fest in Mangaluru. Next, it symbolises the new harvest and as a result the term novem or new. Ordinarily served on a banana leaf, the feast is designed only with freshly harvested make, and has to have an odd selection of dishes to comprehensive it. These acquire the type of alsande, which is a mildly-spiced very long beans dish, karate or bitter gourd sautéed with grated coconut and allu dentte which is colocasia and spinach leaves cooked with Mangalorean masala.

Very related to the aforementioned hesaru bele payasa, the Mangalorean novem jevon has as its crowning glory, the vorn (or vonn as it is called in Goa). Usually served heat, this a thick, abundant porridge of moong dal, coconut milk and palm jaggery. The best, singular conclude to a meal with a dual function.

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