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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 dishes.
Mangalorean Catholics are Roman Catholics from Mangalore and the rest of the historic South Canara area by the southwestern coast of Karnataka, India. Most Mangalorean Catholics share ancestry with present-day Goan Catholics, they had migrated to South Canara from Portuguese Goa between 1560 and 1763 following their Christianisation in Goa.
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An assortment of pickles like happala, sandige and puli munchi are unique to Mangalore. Khali , a country liquor prepared from the coconut flower's sap is a well-known liquor of Mangalore. [5] The vegetarian cuisine is same as Udupi cuisine. Since Mangalore is a coastal town, Fish forms the staple diet of most people.
Bangude pulimunchi is a Mangalorean mackerel based dish of coastal Karnataka in southwest India. The dish uses tamarind, a distinctive ingredient in traditional Mangalorean cuisine, to impart tanginess. [1] Another local mackerel dish is bangude masala, which is popular in the coastal districts of Dakshina Kannada and Udupi.
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Mangalorean Catholic Kuswar in Bombay (Mumbai) The kuswar of Mangalorean Catholics also has traditional recipes. Neuero or Neuries are puffs stuffed with plums, nuts, and fried theel (sesame) and sugar. Kidyo or Kulkuls are curly concoctions dipped in sugar treacle, Pathekas are savoury of green nandarkai bananas.
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