Culture of Mangalore - Cuisine

Cuisine

Mangalorean cuisine is largely influenced by South Indian cuisine. Mangalorean curry uses a lot of coconut and curry leaves. Ginger, garlic and chili is also used in curry. Mangalorean fish curry is known for its taste in the whole of Canara. Dishes of the Tulu community include Kori Rotti, Bangude Pulimunchi, Beeja-Manoli Upkari, Neer dosa, Boothai Gasi, Kadabu, and Patrode. The Konkani community has its specialities that include Daali thoy, beebe-upkari (cashew based), val val, avnas ambe sasam, Kadgi chakko. The Sanna-Dukra Maas (Sanna – idli fluffed with toddy or yeast; Dukra Maas – Pork) of the Mangalorean Catholics and the Mutton Biryani of the Mangalorean Muslims are well-known dishes. An assortment of pickles like happala, sandige and puli munchi are unique to Mangalore. Khali (toddy), a country liquor prepared from the coconut flower's sap is a well-known liquor of Mangalore. The vegetarian cuisine is same as Udupi cuisine. Since Mangalore is a coastal town, Fish forms the staple diet of most people.