Coconut, curry leaves and Udupi at Mangalorean Food Festival

Coconut, curry leaves and Udupi at Mangalorean Food Festival
Highlights

For all those in the city looking forward to a gourmet experience, Taj Deccan is hosting the Mangalorean food festival at Spice Junxion, its south Indian restaurant till Saturday. 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.

For all those in the city looking forward to a gourmet experience, Taj Deccan is hosting the Mangalorean food festival at Spice Junxion, its south Indian restaurant till Saturday. 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 food 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.

Chefs with Mangalorean dishes

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. So, all the Udupi fans can drop at Taj to relish on the mouthwatering savouries.

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