It was really a very hectic visit to Nasik last week, an upcoming District of Maharashtra State in India known for famous Sula Wines. In the midst of my Hectic Schedule, the only way to get relaxed was to sit somewhere and have a nice dinner .. What best you can get in Nasik than authentic Manglorain food prepared by Manglorean cook and the restaurant managed by a Manglorean family having full passion to serve the best of the tastes and Aroma without diluting the authentic taste of the regional cuisine..
Before I discuss more about my experience at Mangalm Restaurant in Nasik, let me give you a brief tour about the Manglorean Cuisines..
Mangalorean cuisine is a collective name given to the cuisine of Tulu Nadu region of India which comprises cuisines like Udipi as well as cuisine of other Mangalorean communities like that of the Mogaveeras, Billavas, Bunts, Saraswat Brahims,Mangalorean Catholics and the Bearys.
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 to most Mangalorean Curry, as are ginger, garlic and chili. Mangalorean Fish Curry is popular dish in Karnataka. well-known Tuluva dishes include Kori Rotti (dry rice flakes dipped in gravy), Bangude Pulimunchi (silver-grey mackerels), Beeja-Manoli Upkari,Neer Dosa (lacy rice-crepes), Boothai Gasi, Kadubu, and Patrode. The Konkani community’s specialties include Daali thoy, beebe-upkari (cashew based), val val, avnas ambe sasam,Kadgi chakko, paagila podi, and chana gashi. Vegetarian cuisine in Mangalore, also known as Udupi, is known and liked throughout the state and region. Since Tulu Nadu is a coastal town, fish forms the staple diet of most people.Mangalorean Catholics’ Sanna-Dukra Maas (Sanna – Idli fluffed with toddy or yeast; Dukra Maas – Pork), Pork Bafat,Sorpote and the Mutton Biryani of the Muslims are well-known dishes. Pickles such ashappala, sandige and puli munchi are unique to Mangalore. Khali (toddy), a country liquor prepared from coconut flower sap, is popular.
Mangalorean cuisine is well known for their distinct flavor. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans though for the non vegetarians, fish is also a regular meal.
The cuisine of Mangalore would remain incomplete without usage of rice. Rice is cooked in various forms such as pancakes, wafer thin rice rottis served with chicken curry, grain rice, sannas i.e., iddlis fluffed with toddy or yeast, neer dosa, etc.
Apart from rice, another important thing used in the cuisine of Mangalore is fruits. Many of the recipes at Mangalore are incomplete without the usage of fruits such as jack fruits, bamboo shoot, breadfruit, raw banana, spinach Besale, sweet cucumber known as Taute, etc.
A remarkable feature of the Mangalorean sweet dishes is that instead of using sugar, Mangaloreans use jaggery made of palm so as to keep themselves healthy. Moreover, this sweet syrup has a fragrance and taste of its own and thereby makes the Payasam more delicious. Moreover, the three main things that add flavor to the various dishes of Mangalore are raw mango, tamarind and kokum.
I must recommend all of you to Visit this lovely Mangalorien Joint.. The real home like .nicely decked up.. the portion size /bite size is too perfect. The taste is really awesome…
i really appreciate the passion of the whole family…..i wish i could cover more pictures and videos which i could not.. due to paucity of time… But next time is always the Best time…. Enjoy…