Mangalorean Cuisine




Mangalorean cuisine is well known for their distinct flavor. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans though for the non vegetarians, fish is also a regular meal.

The cuisine of Mangalore would remain incomplete without usage of rice. Rice is cooked in various forms such as pancakes, wafer thin rice rottis served with chicken curry, grain rice, sannas i.e., iddlis fluffed with toddy or yeast, neer dosa, etc.

Apart from rice, another important thing used in the cuisine of Mangalore is fruits. Many of the recipes at Mangalore are incomplete without the usage of fruits such as jackfruits, bamboo shoot, breadfruit, raw banana, spinach Besale, sweet cucumber known as Taute, etc.

A remarkable feature of the Mangalorean sweet dishes is that instead of using sugar, Mangaloreans use jaggery made of palm so as to keep themselves healthy.
Moreover, this sweet syrup has a fragrance and taste of its own and thereby makes the Payasam more delicious. Moreover, the three main things that add flavor to the various dishes of Mangalore are raw mango, tamarind and kokum.

Mangalorean cuisine to some extent has been inspired by the mixed culture that constitutes the population of Mangalore. This is why one can enjoy both vegetarian as well as non vegetarian recipes at the same time. Some of the very popular Mangalorean cuisine which one must not miss is Forget Idli-Sambar, Kane (Lady Fish) Curry, Kori Rotti and Ole Bella i.e., Palm jaggery. Among the sweet dishes one must have the delicious halwa of Mangalore available in three flavors i.e., guava, wheat and banana. Another delicacy which one should not miss is Gudbud ice cream.



Last Updated on 21 September 2011