BREAD BUFFET

TULU NADU CUISINE

Mangalorean Cuisine (Tulu: ಕುಡ್ಲದ ವನಸ್) is a collective name given to the cuisine of Tulu Nadu which is a part of the South Indian state of Karnataka which comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like that of the Bunts, Mogaveeras, Billavas, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys which are all a part of Karnataka Cuisine.

Culture

The influence of Hinduism can be easily seen in the region because of Udupi Krishna Temple.The Christian culture can also be seen due to the invasion of Portuguese. Muslims are very less in population and many are influenced by  Shafi Kerala school of Islam.

Agriculture

The main crops of Dakshina Kannada are Paddy, Coconut, Arecanut, Black Pepper, Cashew and Cocoa. Rubber, Banana and Vanilla crops are also cultivated in the Sullia taluk.Rice is generally cultivated three seasons in a year, Karthika or Yenel (May–October), Suggi (October to January) and Kolake (January to April).

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 .Bangude Pulimunchi .Beeja-Manoli Upkari, Neer dosa Boothai Gasi, Kadubu, and Patrode. The Konkani community's specialities include Daali thoy, bibbe-upkari.

Vegetarian cuisine in Mangalore, also known as Udupi cuisine, 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 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., idlis 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 atMangalore are incomplete without the usage of fruits such as jackfruit, bamboo shoot, breadfruit, raw  banana, spinach Basale, sweet cucumber known as Taute, etc.Mangaloreans use jaggery made of palm so as to keep themselves healthy. The three main things that add sourness to the various dishes of Mangaloreare raw mango, tamarind and kokum .

Mangalorean cuisine to some extent has been inspired by the mixed culture that constitutes the population of Mangalore. This is why one can enjoy both vegetarian as well as non vegetarian recipes at the same time. Some of the very popular Mangalorean cuisine which one must not miss is Idli-Sambar, Kane (Lady Fish) Curry, Kori Rotti and Ole Bella i.e., Palm jaggery. Among the sweet dishes one must have the delicious halwa of Mangalore available in three flavors i.e., guava, wheat and banana

Spicy fish delicacies like kane fry (ladyfish), rice-based preparations and a wide variety of fruits are perennial favourites on the Mangalorean menu. Mangaloreans love rice in all forms - red grain rice, sannas (idli fluffed with toddy or yeast), pancakes, kori rotti (a dry, crisp, almost wafer-thin rice rotti which is served with chicken curry as a delicacy), and neer dosa. Patrode, a special dish prepared by steaming stuffed colocasia leaves, is a delicacy not to be missed. Akki rotti,dishes one must have the delicious halwa of Mangalore available in three flavors i.e., guava, wheat and banana

Tuluva Cuisine

Tuluva cuisine is the collective cuisine of the Tulu speaking communities of Tulu Nadu in coastal Karnataka. Tuluva cuisine has been a pioneer in Indian cuisines, starting a food revolution with the Udupi hotels. Udupi cuisine,Bunt cuisine,Shivalli Cuisine and others form the tuluva cuisine.

Vegetarian Tuluva cuisine has been made popular all over the world by numerous Udupi restaurants. Some of the dishes of Tuluva origin are Neer dosa, Masala Dosa, Kottige, Semige, Kappa Rotti, Tomato Saar, Bella Tarai da Gatti, Manjol iretha Ghatti, Pelakkai Da gatti, Pundi, Kadubu, Moode, Basale Gassi, Touthe Koddel, Uppad Pachir, Gujje Ajadina, Kadle Manoli Upkari, Pathrode, Goli Bhajje, Mangalore buns, Sajjige, Bajil, Bende Puli, Thouthe Koddel etc.

Non vegetarian dishes are: Kori Rotti, Kori gassi (Chicken gassi/curry), Yetti Gassi (Prawn Gassi/curry), Bangude Pulimunchi, Bangude Gassi (Mackarel Gassi), Chicken Ghee Roast (Neitha Kori), Chicken urwal, Kori Kempu Bezule (Chicken Bezule), Kori Ajadina (Chicken Sukka), Marvai Pundi (Clam Gassi with steamed rice dumplings), Marvai Ajadina (Clamms Sukka), Jenji Gassi (Crab Gassi), Kane Rava Fry (Rava fries Lady Fish), Bolanjir Gassi (Silver Fish Gassi/Curri), Manji Kolavaithina etc.Sweet Dishes : Manni, Bella Tharai da adde, Pelakkai da adde, Holige, Kai Holige, Mangalore Buns, Kadle Bele Payasa, Appa, Bella Tharai da Pundi. Chandrahara. etc

Sweet Dishes : Manni, Bella Tharai da adde, Pelakkai da adde, Holige, Kai Holige, Mangalore Buns, Kadle Bele Payasa, Appa, Bella Tharai da Pundi. Chandrahara. etc

Udupi cuisine

Udupi cuisine is a world-renowned cuisine of South India. It forms an important part of the Tuluva Cuisine of Karnataka and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region. The Udupi cuisine has its origin in Ashta matha of Udupi founded by Jagadguru Madhvacharya.Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients.

TULU NADU CUISINE

For a list of foods restricted for Vedic vegetarians, see Shivalli Brahmins.

Pumpkins and gourds are the main ingredients in sambar, a stew prepared with ground coconut and coconut oil as its base.The ubiquitous Indian dish masala dosa has its origins in Udupi.[citation needed] Saaru, a spicy pepper water, is another essential part of the menu, and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies, and salt. Adyes (dumplings), ajadinas (dry curries), and chutneys, including one made of the skin of the ridge gourd, are specialities.

Typical dishes

 Saaru or rasam

Hulli or sambar

Menaskai (variation of Sambhar)

Tambuli or watery vegetable paste

Spiced rice

Adde or Uh-day(dumpling)

            Ajethna or ajadina (dry curry)

      Holige

 Bakshya (sweet or dessert)

 Kosambari (seasoned salad of lentils)

 Bajji

              Kayathno or KaaYaadhina (fried items)

 Paramanna (kheer)

 Paayasa

  Rasayana (juice or squash or syrup)

Dishes served in a full course Udupi meal

The full course Udupi meal is served on a plantain leaf, which is traditionally kept on the ground. The dishes are served in a particular sequence, and each dish is placed on a particular spot of the plantain leaf. All the people eating this meal are expected to begin and end eating the meal together. A person cannot get up in middle of meal even though he has finished his meal. The start and end of meal is done by saying "Govinda," the name of Lord Vishnu. A typical meal is served with following (in sequence)

    salt, pickle,

    Kosambari

    Bajji

    chutney

    gojju

    Ajethna

    Spiced rice (chitranna)

    Appalla

    Steamed rice

    Saaru or rasam (a spicy watery soup)

    Menaskai

    Koddelu or sambhar

    Sweets like laddu, holige

    Fried items like bonda, chakkuli, vada

    Paramanna or Kheer (pudding)

    Payasa

        Buttermilk/curd

Popular dishes of Udupi cuisines

Sajjige and bajil (upma made from coarse semolina and  seasoned beaten rice)

 Uddinahittu (urad flour mixed in curd and seasoned)

       nKosambari (salads of black gram or Bengal gram lentils, seasoned)

 Different types of spicy rices, such as chitranna or Bisi bele bath

  Dosa, masala dosa, neer dosa

    Sweet dishes like maddi, kaai holige, undae (laddu)

    Puddings or parammanna or payasa or kheer

    Mangalore bajji or golibaje

  Pelakai gatti/gidde (jackfruit dumpling)

    Pelakai appa (fried dumplings made from jackfruit)

    Pelakai halwa (jackfruit halwa)

   Patrode

    Menaskai

   Malpuri

    Putnis

    Kadubu

Mangalorean Catholic cuisine

The Mangalorean Catholic Cuisine is the cuisine of the Mangalorean Catholic community and is largely influenced by Mangalorean, Goan, and Portuguese cuisines.Mangalorean Catholics are Roman Catholics from Mangalore and the former South Canara district on the southwestern coast of India. They are Konkani people and speak the Konkani language. 

Bifa Maas (beef), Bokrea Maas (mutton) and Kunkda Maas (chicken) with dishes such as Chicken Indaz are also popular. The traditional Rosachi kadi (Ros Curry), a fish curry made with ros (coconut milk) is quite popular and is served during the Ros (anointing) ceremony that is held 1 or 2 days before a Mangalorean Catholic wedding. Their fish curry especially their Fish Roe Curry, is known for its taste in the whole coastal India while fried fish in their style is well known.

 Vegetarian cuisine

The traditional Fode is a popular pickle .Karamb (Cucumber salad) and Foka. The Appam (rice balls) and Panpole (a type of congee) are popular delicacies made of soaked rice, water and salt. The Thathe Bakri is a banana leaf rice dish made with ground red boiled rice mixed with raw scraped coconut and roasted on a tava on a banana leaf. The Mitais, Mandas, Ushae, Pitae and Mani are well known sweet dishes.

Kuswar is a term often used to mention a set of unique Christmas goodies which are part of the cuisine of the Mangalorean Catholic community.

TULU NADU CUISINE Patrode or Pathrade, a dish of colocasia leaves stuffed with rice, dal, jaggery, coconut, and spices is also popular.

Bibliography

Food travel by the team.

https://www.google.co.in/search?q=tulunadu&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjKuPOGm9bTAhWFXRoKHcGhBh4Q_AUICigB&biw=1024&bih=672#imgrc=nZw5o1X8vW9NrM:Bibliography