7 local and comforting dishes to try in Mangalore

Mangalore, a coastal gem nestled in the southwestern part of India is not just a travel destination but also a culinary gem that offers a wide range of vegetarian and non-vegetarian delights. The city's gastronomic landscape offers a seamless blend of coastal, South Indian, and Konkani flavors that is worth a try. Take a look at these seven local and comforting dishes that you can't miss in Mangalore.

It is the counterpart to the Maharashtrian puran poli, and refers to a flatbread made with dough, and is filled with sweetened, aromatic chana dal, making it one of the most popular desserts of Mangalorean cuisine.

It refers to chana dal (split Bengal gram) and makes for a dessert where chana dal is first cooked until soft and then simmered in jaggery syrup, enriched with thick coconut milk and cardamom.

This is a fiery fish dish from Mangalore made using bangude (mackerel), known for its bold, tangy, and spicy flavor profile that instantly awakens the palate. It uses a thick masala made with red chillies, tamarind, garlic, and a hint of jaggery, which balances the sharpness with mild sweetness.

It is a comforting dish made using vegetables like colocasia stems or leaves (arbi leaves/stems), brinjal, or other local greens, cooked in a lightly spiced gravy that highlights souring agents such as tamarind or buttermilk. This curry offers sourness, mild spiciness, and uses earthy ingredients.

This is a dry chicken dish, where Kori” means chicken in Tulu, and “Ajadina” refers to a dry preparation without gravy. It uses chicken pieces and a freshly ground masala of red chillies, coriander seeds, cumin, pepper, garlic, and coconut. It is often served with neer dosa, rice rotti, and steamed rice.

It is one of the most iconic and indulgent dishes, where chicken marinated in curd and spices are slow-cooked in generous amounts of ghee along with a freshly ground masala made from red chillies, pepper, coriander seeds, cumin, garlic, and tamarind. It is best paired with neer dosa, appam, or rice rotti.

This is a popular tea-time snack, also called Mangalore Bonda. It is a deep-fried fritter made from a fermented batter of maida (refined flour), curd, rice flour, and a hint of spices like cumin and green chillies and is best served with coconut chutney.