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'''Mangalorean cuisine''' is a collective name given to the cuisine of [[Mangalore]]. | '''Mangalorean cuisine''' is a collective name given to the cuisine of [[Mangalore]]. | ||
Since [[Mangalore]] is a coastal town, fish forms the staple diet of most people.<ref name="Typically home">{{cite news | Since [[Mangalore]] is a coastal town, fish forms the staple diet of most people.<ref name="Typically home">{{cite news| url=http://www.hindu.com/mp/2007/08/11/stories/2007081150880400.htm| title=Typically home| access-date=2008-07-09| date=2007-08-11| newspaper=[[The Hindu]]| url-status=dead| archive-url=https://web.archive.org/web/20121103043142/http://www.hindu.com/mp/2007/08/11/stories/2007081150880400.htm| archive-date=2012-11-03}}</ref> [[Mangalorean Catholics]]' ''Sanna-Dukra Maas'' (''Sanna'' – [[idli]] fluffed with [[Hot toddy|toddy]] or yeast; ''Dukra Maas'' – [[Pork]]), ''Pork Bafat'', ''[[Sorpotel]]'' and the Mutton [[Biryani]] of the Muslims are well-known dishes. Snacks such as ''happala'', ''sandige'' and ''puli munchi'' are unique to Mangalore. ''Khali'' (toddy), a country liquor prepared from coconut flower sap, is popular.<ref name="DAJ"/><ref>{{cite web| url=https://www.thehindu.com/features/metroplus/culmination-of-cuisines/article7333334.ece| title=Culmination of cuisines| date=2015-06-19| author=Susanna Myrtle Lazarus| work=The Hindu}}</ref><ref>{{cite web| url=https://indianexpress.com/photos/lifestyle-gallery/seven-iconic-mangalore-dishes-2759297-foodie/| title=Have you had these seven iconic Mangalore dishes?| date=2016-04-18| work=The Indian Express}}</ref><ref>{{cite web| url=https://www.deccanchronicle.com/sunday-chronicle/epicuriosity/200817/a-taste-of-the-coast.html| title=A taste of the coast| date=2017-08-20| author=Narayan Poojari| work=Deccan Chronicle}}</ref> | ||
}}</ref> [[Mangalorean Catholics]]' ''Sanna-Dukra Maas'' (''Sanna'' – [[idli]] fluffed with [[Hot toddy|toddy]] or yeast; ''Dukra Maas'' – [[Pork]]), ''Pork Bafat'', ''[[Sorpotel]]'' and the Mutton [[Biryani]] of the Muslims are well-known dishes. Snacks such as ''happala'', ''sandige'' and ''puli munchi'' are unique to Mangalore. ''Khali'' (toddy), a country liquor prepared from coconut flower sap, is popular.<ref name="DAJ"/> | |||
==Meat-based cuisine== | ==Meat-based cuisine== | ||
[[File:Fish roe curry.jpg|thumb|left|Fish [[Roe]] Curry in Mangalorean Catholic style]] | [[File:Fish roe curry.jpg|thumb|left|Fish [[Roe]] Curry in Mangalorean Catholic style]] | ||
[[File:Rasaprakash Restaurant, Mangalore.jpg|thumb|left|Mangalore Lunch]] | [[File:Rasaprakash Restaurant, Mangalore.jpg|thumb|left|Mangalore Lunch]] | ||
Their curry uses a lot of coconut and curry leaves while ginger, garlic and chilli are also used. Mangalorean Catholic cuisine has distinct Portuguese influence as can be seen in ''Laitao'', the famous pork roast served as the ''[[Pièce de résistance]]'' at wedding dinners, and ''Pork [[Sorpotel]]''. Mangalorean Catholics mix pork blood and other parts in most of their pork delicacies as can be seen from ''Pork Bafat'', ''[[Cabidela]]'' and ''Kalleze un Kiti'' (heart and intestines). ''Sanna-Dukra Maas'' (''[[Sanna (dish)|Sanna]]'' – [[idli]] fluffed with [[Hot toddy|toddy]] or yeast; ''Dukra Maas'' – [[Pork]])<ref name="DAJ">{{cite web|url=http://www.daijiworld.com/chan/exclusive_arch.asp?ex_id=726 |title=What's in a Name? |access-date=2008-03-04 |author=Stephen D'Souza |publisher=Daijiworld Media Pvt Ltd Mangalore |url-status=dead |archive-url=https://web.archive.org/web/20080305003349/http://www.daijiworld.com/chan/exclusive_arch.asp?ex_id=726 |archive-date=2008-03-05 }}</ref> and ''Unde-Dukra Maas'' (''Unde'' – leavened [[bread]]; ''Dukra Maas'' – Pork) are popular dishes. | Their curry uses a lot of coconut and curry leaves while ginger, garlic and chilli are also used. Mangalorean Catholic cuisine has distinct Portuguese influence as can be seen in ''Laitao'', the famous pork roast served as the ''[[Pièce de résistance]]'' at wedding dinners, and ''Pork [[Sorpotel]]''. Mangalorean Catholics mix pork blood and other parts in most of their pork delicacies as can be seen from ''Pork Bafat'', ''[[Cabidela]]'' and ''Kalleze un Kiti'' (heart and intestines). ''Sanna-Dukra Maas'' (''[[Sanna (dish)|Sanna]]'' – [[idli]] fluffed with [[Hot toddy|toddy]] or yeast; ''Dukra Maas'' – [[Pork]])<ref name="DAJ">{{cite web|url=http://www.daijiworld.com/chan/exclusive_arch.asp?ex_id=726 |title=What's in a Name? |access-date=2008-03-04 |author=Stephen D'Souza |publisher=Daijiworld Media Pvt Ltd Mangalore |url-status=dead |archive-url=https://web.archive.org/web/20080305003349/http://www.daijiworld.com/chan/exclusive_arch.asp?ex_id=726 |archive-date=2008-03-05 }}</ref> and ''Unde-Dukra Maas'' (''Unde'' – leavened [[bread]]; ''Dukra Maas'' – Pork) are popular dishes. ''Bokrea Maas'' ([[mutton]]) and ''Kunkda Maas'' ([[chicken]]) with dishes such as ''Chicken Indaz'' are popular. The traditional ''Rosachi kadi'' (Ros Curry), a fish curry made with ''ros'' ([[coconut milk]]) is quite popular and is served during the ''Ros'' ([[anointing]]) ceremony that is held one or two days before a Mangalorean Catholic wedding. Their fish curry, especially their Fish [[Roe]] Curry, is known for its taste in the whole of coastal India while fried fish in their style is well known. The Sheveo Roce and Pathal Bakri (a variant of ''[[Kori Rotti]]'') are dry rice flakes dipped in chicken gravy dishes.<ref name="Typically home"/> | ||
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Latest revision as of 02:31, 29 June 2022
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Mangalorean cuisine is a collective name given to the cuisine of Mangalore.
Since Mangalore is a coastal town, fish forms the staple diet of most people.[1] Mangalorean Catholics' Sanna-Dukra Maas (Sanna – idli fluffed with toddy or yeast; Dukra Maas – Pork), Pork Bafat, Sorpotel and the Mutton Biryani of the Muslims are well-known dishes. Snacks such as happala, sandige and puli munchi are unique to Mangalore. Khali (toddy), a country liquor prepared from coconut flower sap, is popular.[2][3][4][5]
Meat-based cuisine[edit | edit source]
Their curry uses a lot of coconut and curry leaves while ginger, garlic and chilli are also used. Mangalorean Catholic cuisine has distinct Portuguese influence as can be seen in Laitao, the famous pork roast served as the Pièce de résistance at wedding dinners, and Pork Sorpotel. Mangalorean Catholics mix pork blood and other parts in most of their pork delicacies as can be seen from Pork Bafat, Cabidela and Kalleze un Kiti (heart and intestines). Sanna-Dukra Maas (Sanna – idli fluffed with toddy or yeast; Dukra Maas – Pork)[2] and Unde-Dukra Maas (Unde – leavened bread; Dukra Maas – Pork) are popular dishes. Bokrea Maas (mutton) and Kunkda Maas (chicken) with dishes such as Chicken Indaz are popular. The traditional Rosachi kadi (Ros Curry), a fish curry made with ros (coconut milk) is quite popular and is served during the Ros (anointing) ceremony that is held one or two days before a Mangalorean Catholic wedding. Their fish curry, especially their Fish Roe Curry, is known for its taste in the whole of coastal India while fried fish in their style is well known. The Sheveo Roce and Pathal Bakri (a variant of Kori Rotti) are dry rice flakes dipped in chicken gravy dishes.[1]
See also[edit | edit source]
Notes[edit | edit source]
- ↑ 1.0 1.1 "Typically home". The Hindu. 11 August 2007. Archived from the original on 3 November 2012. Retrieved 9 July 2008.
- ↑ 2.0 2.1 Stephen D'Souza. "What's in a Name?". Daijiworld Media Pvt Ltd Mangalore. Archived from the original on 5 March 2008. Retrieved 4 March 2008.
- ↑ Susanna Myrtle Lazarus (19 June 2015). "Culmination of cuisines". The Hindu.
- ↑ "Have you had these seven iconic Mangalore dishes?". The Indian Express. 18 April 2016.
- ↑ Narayan Poojari (20 August 2017). "A taste of the coast". Deccan Chronicle.
References[edit | edit source]
- Udupi Cuisine by U.B.Rajalakshmi published by Prism Books Pvt Ltd. ISBN 978-81-7286-175-9