Mangalorean cuisine is largely influenced by South Indian cuisine; several local cuisines are unique to the diverse communities of the region.
Coconut, curry leaves, ginger, garlic and chili are common ingredients in Mangalorean curries.
Well-known Mangalorean dishes include kori rotti, neer dosa, pundi (rice ball), patrode, golibaje and Mangalore buns.
Mangalorean cuisine is also known for fish and chicken dishes like bangude pulimunchi (spicy sour silver-grey mackerels), boothai gasi (sardine semi-gravy), anjal fry, Mangalorean Chicken Sukka and Chicken Ghee Roast.
Because Mangalore is a coastal city, fish forms the staple diet of most people.
The Konkani Hindu community's specialties include daali thoy (lentil curry), bibbe-upkari (tender cashew-nut curry), val val (coconut-milk-based curry), ambat (vegetable-based coconut curry), avnas ambe sasam (pineapple-mango fruit salad), kadgi chakko (raw jackfruit-coconut curry), paagila podi (spine gourd fries) and chane gashi (chickpea curry).
Mangalorean Catholics' dish sanna-dukra maas (sanna—idli fluffed with toddy or yeast; dukra maas—pork), pork bafat, sorpotel and mutton biryani of the Beary 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.
Vegetarian cuisine, also known as Udupi cuisine, is known throughout the state and region.
Mangalorean cuisine is largely influenced by South Indian cuisine; several local cuisines are unique to the diverse communities of the region. Coconut, curry leaves, ginger, garlic and chili are common ingredients in Mangalorean curries. Well-known Mangalorean dishes include kori rotti, neer dosa, pundi (rice ball), patrode, golibaje and Mangalore buns. Mangalorean cuisine is also known for fish and chicken dishes like bangude pulimunchi (spicy sour silver-grey mackerels), boothai gasi (sardine semi-gravy), anjal fry, Mangalorean Chicken Sukka and Chicken Ghee Roast. Because Mangalore is a coastal city, fish forms the staple diet of most people. The Konkani Hindu community's specialties include daali thoy (lentil curry), bibbe-upkari (tender cashew-nut curry), val val (coconut-milk-based curry), ambat (vegetable-based coconut curry), avnas ambe sasam (pineapple-mango fruit salad), kadgi chakko (raw jackfruit-coconut curry), paagila podi (spine gourd fries) and chane gashi (chickpea curry). Mangalorean Catholics' dish sanna-dukra maas (sanna—idli fluffed with toddy or yeast; dukra maas—pork), pork bafat, sorpotel and mutton biryani of the Beary 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. Vegetarian cuisine, also known as Udupi cuisine, is known throughout the state and region.
Mangalore