Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region.
Taj Deccan is proud to enhance the gourmet experience by hosting the Mangalorean food festival at Spice Junxion, the elegant and intimate South Indian restaurant serving a bouquet of coastal Indian delicacies from Andhra, Tamil Nadu, Kerala, Karnataka and Goa.
The festival is from February 19 to 28, 2015. The festival is being hosted by master chef Mahesh Naik from Cardamom restaurant in Gateway Hotel, Mangalore, who has personally flown in to interact with the guests and share his valuable recipes and vast experience.
The ten day festival aims to offer an array of traditional dishes such as yeti ghee roast, kurli nei roast, massa sukha, lambu sukha, Neeruli bhaji, massa kajipu, yeti pulli munchi, kori roti, Kori gassi, vegetable gassi, pineapple sasway, moode and the dessert comprises of ragimani, kashi halwa, appi payasam and plenty more.
Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients in Mangalorean curry, so are ginger, garlic and chili. Vegetarian cuisine in Mangalore is known as Udupi cuisine, is known and liked throughout the region.