Search results
Results From The WOW.Com Content Network
Majority of Mangaloreans belong to the Tuluva ethnic group. The Tuluvas have historically been concentrated in the coastal areas. The major Tulu speaking castes are Shettigar, Mundalas, Mogeras, Okkaliga Gowda's, Bairas, Samagaras, Billavas, Sapaliga, Rajaka (Madival), Bunts, Mogaveeras, Kulala's, Devadiga's, Tulu Brahmins, Vishwakarmas& Nayak's. [10]
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.
Well-known Mangalorean dishes include kori rotti, neer dosa, pundi (rice ball), patrode, golibaje and Mangalore buns. [289] Mangalorean cuisine is also known for fish and chicken dishes like bangude pulimunchi (spicy sour silver-grey mackerels), boothai gasi (sardine semi-gravy), anjal fry, Mangalorean Chicken Sukka, and Chicken Ghee Roast.
The Mangalorean Catholic diaspora is scattered across the globe. [99] Many Mangalorean Catholics are found in Persian Gulf Arab states in the Middle East. The Mangalorean Catholic Association of Sydney (MCAS) has estimated that around 300 Mangalorean Catholic families live in Sydney, Australia, with a lot of second generation families.
The History of Mangalorean Catholics begins with the legacy of Lusitanian culture, from the conversion of their Konkani ancestors to Roman Catholicism in the colonies of the Portuguese in Goa and Bombay, followed by the migration of the Roman Catholics in Goa to Mangalore and other parts of South Canara between the mid-16th and mid-18th centuries, forming a unique Mangalorean Catholic identity ...
The Mangalorean Catholic variant of many first names is the Mangalorean Catholic Konkani version of its Portuguese counterpart which was borrowed from the Portuguese language (examples include Zâbel from the Portuguese Isabel, Zuãuñ from the Portuguese João, Pedru from the Portuguese Pedro, and Zoze from the Portuguese José).
The Mangalorean Catholic Cuisine is the cuisine of the Mangalorean Catholic community. Mangalorean Catholics are Roman Catholics from Mangalore and the rest of the historic South Canara area by the southwestern coast of Karnataka , India.
Mangalorean cuisine is a collective name given to the cuisine of Mangalore. Since Mangalore is a coastal city, 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 ...