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Typically home

Taj Manjarun is celebrating the diversity of Mangalore food with a Thali Food Festival that features most of the region’s delicacies

Photo: R. Eswarraj

REgional flavours The thalis are quite elaborate

Most of us love the local food that we have grown up eating. Mangalorean cuisine has evolved over the years to include different ethnicities. There are many restaurants in the city that serve authentic Mangalore food and each one has a different taste.

The South Kanara region has an amalgamation of different cuisines. Vegetarian cuisine popular as Udupi food.

Manglorean cuisine is generally spicy and rice-based. Vegetables and meat are an integral part of Namma Kudla’s menu. In terms of ingredients, fresh coconut and chillies dominate Mangalorean food.

Celebrating this diversity is Taj Manjarun, which is hosting a Mangalore Thali Food Festival at its Cardamom restaurant till August 19. The fest features a lavish spread for dinner. You can choose from three varieties of thalis — vegetarian, non-vegetarian and seafood.

You can get to taste different preparations from rice such as sannas (idli fluffed with toddy or yeast), pancakes, rice-rottis and neer dosa.

The most popular food from this region is kori rotti served with chicken curry, which is included in the non-veg platter. You can also taste another popular Mangalorean delicacy, the spicy kane fry.

The specialties include patrode, which is a steamed preparations from colocasia leaves. The akki rotti which is popular even in the Malnad and Kodagu region goes well with any vegetarian curry or even pickle.

Mangalorean cuisine has a wide range of desserts. Some of the popular traditional sweets are ubatti (holige), shevige payasa and ragi manni. The three thalis have 10 different types of dishes, ensuring variety.

The veg thali has nugge badane koddelu (a curry made with drum-sticks and brinjal), jigujje ghashi, kukoo menasinaki (mango in Mangalorean pickle), konchala kishmuri, vegetable ghashi, sambar, curd-rice, manni, holige, moode, neer-dose and rice.

The non-veg thali has 14 food items — mutton sukha, prawns bezale, kori kempu bezale, konchala kishmuri, kori ghashi, sambhar, dengi pulimunchi, curd-rice, ragi manni, holige, moode, neer dose, rice and appams.

The sea-food thali has a combination of the various veg items along with succulent preparations that include prawn, fish, crab, squid and shrimp.

AMRITA NAYAK

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