Cuisine
Beary cuisine is highly influenced by the South Indian Cuisine. Just like Mangalorean cuisine it uses a lot of coconut, curry leaves, ginger, chilli and spices like pepper and cardamom. Beary cuisine boasts of a special kind of biryani, which is very different from the other types made elsewhere. Rice preparations, both fresh and dry fish, meat and eggs enjoy top place in Beary daily menu.
A few traditional dishes very popular amongst all the Tulu communities have unique names in Beary dialect. Pindi/pinde, basale-pinde, kunhi-pinde, erchiro-pinde, bisaliyappa (kaltappa), tondaredo-appa (syame), guliyappa, muttedo-appa, neiyappa, chekkero-appa, manhel elero appa, acchi-appa, daliyappa, baale-appa, pittappa, pondatte-appa, sank-roli, pattir (a distorted version of Arabic fatirah), nei pattir, poo-pole, pulcho-pole, vodu-pole, uppu-molavu, kanhi, methero-kanhi, nei-kanhi, etc. are to name a few.
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Famous quotes containing the word cuisine:
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)