Mangalorean cuisine is a collective name given to the cuisine of

Mangalore Mangalore (), officially known as Mangaluru, is a major port city of the Indian state of Karnataka. It is located between the Arabian Sea and the Western Ghats about west of Bangalore, the state capital, 20 km north of Karnataka–Ke ...

. Since

is a coastal town, fish forms the staple diet of most people. Mangalorean Catholics' ''Sanna-Dukra Maas'' (''Sanna'' –

idli Idli or idly () is a type of savoury rice cake, originating from the South India,popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and ric ...

fluffed with toddy or yeast; ''Dukra Maas'' –

Pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

), ''Pork Bafat'', '' Sorpotel'' and the Mutton

Biryani Biryani () is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat ( chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, ...

of the Muslims are well-known dishes. Snacks such as ''happala'', ''sandige'' and ''puli munchi'' are unique to Mangalore. ''Khali'' (toddy), a country liquor prepared from coconut flower sap, is popular.

Meat-based cuisine

Their curry uses a lot of coconut and curry leaves while ginger, garlic and chilli are also used. Mangalorean Catholic cuisine has distinct Portuguese influence as can be seen in ''Laitao'', the famous pork roast served as the '' Pièce de résistance'' at wedding dinners, and ''Pork Sorpotel''. Mangalorean Catholics mix pork blood and other parts in most of their pork delicacies as can be seen from ''Pork Bafat'', '' Cabidela'' and ''Kalleze un Kiti'' (heart and intestines). ''Sanna-Dukra Maas'' ('' Sanna'' –

fluffed with toddy or yeast; ''Dukra Maas'' –

) and ''Unde-Dukra Maas'' (''Unde'' – leavened bread; ''Dukra Maas'' – Pork) are popular dishes. ''Bokrea Maas'' (

mutton Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

) and ''Kunkda Maas'' (

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

) with dishes such as ''Chicken Indaz'' are popular. The traditional ''Rosachi kadi'' (Ros Curry), a fish curry made with ''ros'' ( coconut milk) is quite popular and is served during the ''Ros'' (

anointing Anointing is the ritual act of pouring aromatic oil over a person's head or entire body. By extension, the term is also applied to related acts of sprinkling, dousing, or smearing a person or object with any perfumed oil, milk, butter, or ot ...

) ceremony that is held one or two days before a Mangalorean Catholic wedding. Their fish curry, especially their Fish

Roe Roe ( ) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked in ...

Curry, is known for its taste in the whole of coastal India while fried fish in their style is well known. The Sheveo Roce and Pathal Bakri (a variant of ''

Kori Rotti Kori rotti is a spicy dish of Tulu Udupi- Mangalorean cuisine, a combination of red-chili and coconut milk based chicken curry and crisp, dry wafers made from boiled rice. ''Kori'' means chicken in Tulu. See also * List of chicken dishes * ...

'') are dry rice flakes dipped in chicken gravy dishes.

Notes

References

* Udupi Cuisine by U.B.Rajalakshmi published by Prism Books Pvt Ltd. {{ISBN, 978-81-7286-175-9

Vegetarian dishes of India Karnataka cuisine Culture of Mangalore