7 Special Dishes From Mangalore That Are A Must-Try
Image Credit: Wikimedia Common

Mangalore, a vibrant coastal city in Karnataka, is known for its rich cultural heritage, stunning beaches, and diverse culinary traditions. Influenced by various communities such as the Tuluvas, Konkanis, Catholics, and Bearys, Mangalorean cuisine boasts of a unique blend of flavours that set it apart from other South Indian cuisines.

One of the defining characteristics of Mangalorean food is its extensive use of coconut, which appears in grated, roasted, or coconut milk form. The cuisine also heavily features Byadgi red chilies, known for their deep red colour and mild heat, adding both spice and richness to curries. Tamarind, kokum, and raw mango are frequently used to give dishes a distinct tanginess, complementing the region’s love for seafood.

Unlike Tamil or Kerala cuisine, which shines the spotlight on sambar and stews, Mangalorean food leans towards thick, coconut-based gravies and dry, spiced preparations. The influence of Konkan and Malabar cooking styles is evident in the use of curry leaves, mustard seeds, and fragrant spice blends. Mangalore's unique rice-based dishes and crispy accompaniments make it stand out. With its bold flavours, aromatic spices, and a perfect balance of heat, sweetness, and tanginess, Mangalorean cuisine offers a distinctive and unforgettable culinary experience.

Mangalorean Chicken Sukka

A signature dish of Mangalorean cuisine, Chicken Sukka is a dry, semi-spicy preparation made with tender chicken pieces cooked in a fragrant blend of roasted coconut, red chillies, and aromatic spices. The use of freshly ground masala, curry leaves, and grated coconut gives it a distinctive coastal touch. Traditionally, this dish is enjoyed with neer dosa or roti, making it an irresistible combination.

Neer Dosa

A Mangalorean classic, Neer Dosa (literally "water dosa") is a soft, thin, and lacy rice crepe that pairs well with spicy curries, chutneys, or even sweetened coconut milk. Made with a simple batter of soaked and ground rice, this dosa requires no fermentation, making it a quick and easy dish to prepare. It has a delicate texture that complements the richness of Mangalorean gravies and dry stir-fries.

Video Credit: The Right Kitchen

Mangalorean Fish Curry (Meen Gassi)

Mangalorean cuisine is famous for its bold and flavoruful fish curries, and Meen Gassi is one of the most beloved variations. Prepared with fresh coconut, tamarind, Byadgi red chilies, and aromatic spices, this curry has a tangy, mildly spicy, and creamy taste. The fish, usually kingfish (seer fish) or pomfret, absorbs the flavours beautifully. It’s best enjoyed with steamed rice or neer dosa.

Goli Baje (Mangalore Bajji)

A favourite tea-time snack, Goli Baje (also known as Mangalore Bajji) are deep-fried, golden-brown fritters made from all-purpose flour, yogurt, green chillies, and spices. These fluffy and slightly tangy bites are crispy on the outside and soft on the inside. Served with coconut chutney, they are perfect for a rainy evening or a leisurely afternoon snack.

Kori Rotti

A unique and famous dish, Kori Rotti is crispy, dry rice rotti which is thin and wafer-like. The rotti softens as it absorbs the flavourful, coconut-based chicken curry that it is served with, creating a delicious mix of textures. This dish is a staple in many Mangalorean households and is often served at festive gatherings.

Mangalorean Biryani

Mangalorean Biryani has a distinct coastal flavour, different from the Hyderabadi or Lucknowi versions. Made with fragrant Jeerakasala or Basmati rice, this biryani is cooked with fresh seafood such as  prawns, fish or chicken, along with coconut milk, aromatic spices, and curry leaves. The mild yet flavourful biryani is often served with raita and pickle, making it a complete meal.

Pathrode

A unique and traditional Mangalorean dish, Pathrode is made using colocasia (arbi) leaves that are smeared with spicy rice and lentil paste, then rolled, steamed, and sliced. These steamed rolls are sometimes pan-fried for extra crispiness. The dish has an earthy, spicy flavour with a hint of coconut, making it a favourite among those who enjoy traditional Konkani cuisine.