The Larder Journalद लार्डर जर्नल

Home / World Cuisines / Indian Regional Cuisines

भारत के क्षेत्रीय व्यंजनIndian Regional Cuisines

Mangalorean Cuisine

↳ from Dakshina Kannada, India

A coastal cuisine of the Tulu, Konkani and Bunt communities with ghee-roast curries and fish with coconut.

History

Mangaluru's cooking combines Tulu, Goan Konkani and Catholic traditions; neer dosa and chicken ghee roast are best known.

Ingredients

  • Coconut
  • Byadgi chilli
  • Rice
  • Fish
  • Chicken
  • Kokum

How it's made

  1. Roast whole spices and chillies, grind with tamarind
  2. Fry meat in ghee and masala
  3. Cook rice batter into thin neer dosas
  4. Serve with coconut chutney
how to enjoy it

Serve & enjoy

Best with a fresh seafood meal.

Ratings & notes

Loading…

वहीं सेSame place

More from India

WhiskySpirits

Indian Single Malt Whisky

India's hot climate makes whisky mature much faster than in Scotland, so young Indian malts taste rich and rounded. Indian single malts now win international awards.

from India · Goa
WhiskySpirits

Indian Whisky (Molasses-based)

Most whisky sold in India is distilled from molasses and blended with a little malt whisky. In Europe it would legally be called a spirit drink rather than whisky.

from India
BrandySpirits

Indian Brandy

Brandy is the best-selling spirit category in South India. Most is molasses-based with added grape spirit and flavouring.

from India · Popular in Tamil Nadu
RumSpirits

Indian Dark Rum

India is one of the world's largest rum markets. Indian dark rums are sweet, vanilla-led and often aged several years; rum with hot water is a classic hill-station winter drink.

from India · Popular in North India and the armed forces
GinSpirits

Indian Craft Gin

A fast-growing category, many made in Goa, using botanicals like Darjeeling tea, Goan cashew, tulsi, kokum and mango.

from India · Goa
Asian SpiritsSpirits

Feni

Goa's heritage spirit with a GI tag. Cashew feni is distilled from the fermented juice of the cashew apple and has a strong, fruity, funky aroma. Urrak is its lighter first distillate.

from India · Goa
Everything from India
भारत के क्षेत्रीय व्यंजनSame shelf

More Indian Regional Cuisines

Indian Regional CuisinesCuisine

Bihari Cuisine

Earthy, rustic food of the Gangetic plain. Sattu powers summer; litti is roasted on coal; Mithila cooking is rich in fish, makhana and dahi-chura. Chhath Puja brings thekua.

from India · Bihar
Indian Regional CuisinesCuisine

Punjabi Cuisine

Rich, buttery and hearty; the tandoor and dhaba culture.

from India · Punjab
Indian Regional CuisinesCuisine

Bengali Cuisine

A meal served in courses from bitter to sweet; famous sweets made from chhena.

from India · West Bengal
Indian Regional CuisinesCuisine

Gujarati Cuisine

Mostly vegetarian, gently sweet and tangy, with famous farsan snacks.

from India · Gujarat
Indian Regional CuisinesCuisine

Rajasthani Cuisine

Desert cooking that keeps for days with little water.

from India · Rajasthan
Indian Regional CuisinesCuisine

Kashmiri Cuisine

Pandit and Muslim traditions; the wazwan is a feast of up to 36 courses.

from India · Kashmir