Southern Delight

Mangalorian cuisine comes from Karnataka state with spice, coconut & rice being staples. Its culinary repertoire is as mesmerizing as its ancient temple architecture and the overwhelming Carnatic music. Dakshina Kannada & Udipi are the two diverse districts of Mangalore, both unique on its own, with a wide variety of fare to choose. No matter where & which district you travel you cannot fail to experience the varied array of foods.

Born in a typical Mangi household, rice, fish & coconut were staples. My parents could not do without it & I could not stand it ?then?.but now I am no different from my parents & the history repeats with my kid.

Roti

Chicken gassi

Vacations were always in Mangalore, exploring all neighboring temples & extensive meals with extended families. Every day was a complete meal from neer dosas (a soft & silky melt in the mouth crepes) to pomfret fry, bangda (mackerel) gassi (thick curry), spicy kane (lady fish) gassi, bangda pullimunchi (hot & sour fish curry) and much more. No meal was complete without accompaniments such as raw mango pickles, sandige, chutneys and dried seafood pullimunchi that are unique mangi delicacy. All this gastronomic fare was flushed down with a big good glass of fresh homemade toddy (commonly found, coconut flower sap liquor) for elders & fresh coconut water for all kids.

Sukka chicken

The vacation used to end with a unique spread at my dad?s ancestral home with Semay adde (string hoppers) chicken curry and sukka (dry) chicken all from freshly cut birds feed on boiled rice?cannot be more healthier or fresh. The humble patrode (a steamed combination of rice & colocasia leaves -- my family favorite) was the superstar of all?.burp burp.

I miss all fun in which I grew up. Food was not only a daily routine but also a bonding time with family & friends. It kept us all close & tightly knitted. Every occasion be it a party or any festival our unique mangi cuisine left us wanting for more. Seldom have I seen people enjoying their daily meal with such fanfare now days. However, for me cooking a meal is not only a way of expressing my love for food but also a way of life to connect with family, friends & people around the world.



I think food connects it all.







Mangalorian cuisine at its best:

Chicken gassi with neer dosa , Bangda gassi with red rice, Bhootai gassi, Kane fry,Congee with dried shrimp pullimunchi, Kori roti, Patrode, Semay adde, Dosas, Idli podi, Pomfret fry, Crab masala, Rasam vada, Sambar Rice, Appam, Jackfruit stew, Spinach basale, Chana tondli , Sannas, Chakli, Buns, Goli bajje, Murrukku, Pelakkai gatti ( jackfruit dumpling), Undae (pounded rice laddoo), Sandige, Mysore pak, Halwa, Paysam.