Mangalore Cuisine
Mangalore was ruled by several major powers, including the Kadambas, Vijayanagar dynasty, Chalukyas, Rashtrakutas, Hoysalas, and the Portuguese. The city was a source of contention between the British and the Mysore rulers, Hyder Ali and Tippu Sultan. Eventually annexed by the British in 1799, Mangalore remained part of the Madras Presidency until India’s independence in 1947. The city was unified with the state of Mysore (now called Karnataka) in 1956.
Mangalore is demographically diverse with several languages, including Tulu, Konkani, Kannada, and Beary commonly spoken and understood. The city’s landscape is characterized by rolling hills, coconut palms, freshwater streams, and hard red-clay tiled-roof buildings.
Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the city. Coconut and curry leaves are common ingredients to most Mangalorean Curry, as are ginger, garlic and chili. Mangalorean Fish Curry is popular dish in Canara. The Tulu community’s well-known dishes include Kori Rotti (dry rice flakes dipped in gravy), Bangude Pulimunchi (silver-grey mackerels), Beeja-Manoli Upkari, Neer dosa (lacy rice-crêpes), Boothai Gasi, Kadubu, and Patrode. The Konkani community’s specialities include Daali thoy, beebe-upkari (cashew based), val val, avnas ambe sasam, Kadgi chakko, paagila podi, and chana gashi. Vegetarian cuisine in Mangalore, also known as Udupi cuisine, is known and liked throughout the state and region. Since Mangalore is a coastal town, fish forms the staple diet of most people. Mangalorean Catholics’ Sanna-Dukra Maas (Sanna – idli fluffed with toddy or yeast; Dukra Maas – Pork), Pork Bafat, Sorpotel and the Mutton Biryani of the Muslims are well-known dishes. Pickles such as happala, sandige and puli munchi are unique to Mangalore. Shendi (toddy), a country liquor prepared from coconut flower sap, is popular.
Mangalore is demographically diverse with several languages, including Tulu, Konkani, Kannada, and Beary commonly spoken and understood. The city’s landscape is characterized by rolling hills, coconut palms, freshwater streams, and hard red-clay tiled-roof buildings.
Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the city. Coconut and curry leaves are common ingredients to most Mangalorean Curry, as are ginger, garlic and chili. Mangalorean Fish Curry is popular dish in Canara. The Tulu community’s well-known dishes include Kori Rotti (dry rice flakes dipped in gravy), Bangude Pulimunchi (silver-grey mackerels), Beeja-Manoli Upkari, Neer dosa (lacy rice-crêpes), Boothai Gasi, Kadubu, and Patrode. The Konkani community’s specialities include Daali thoy, beebe-upkari (cashew based), val val, avnas ambe sasam, Kadgi chakko, paagila podi, and chana gashi. Vegetarian cuisine in Mangalore, also known as Udupi cuisine, is known and liked throughout the state and region. Since Mangalore is a coastal town, fish forms the staple diet of most people. Mangalorean Catholics’ Sanna-Dukra Maas (Sanna – idli fluffed with toddy or yeast; Dukra Maas – Pork), Pork Bafat, Sorpotel and the Mutton Biryani of the Muslims are well-known dishes. Pickles such as happala, sandige and puli munchi are unique to Mangalore. Shendi (toddy), a country liquor prepared from coconut flower sap, is popular.