Mangalore travel guide

Mangalorean fish curry

Karnataka's coastal signature—fresh fish like kingfish or sardines simmered in a coconut milk and Byadagi chili base with souring kokum fruit; the scarlet-red color is from Byadagi chili which is mild but deeply flavored; eaten with neer dosa or parboiled rice

Neer dosa

Coastal Karnataka's stunning simplicity—water, rice and salt fermented overnight; poured thin and steam-cooked without flipping; impossibly lacy and delicate; eaten rolled around coconut chutney or fish curry; a Udupi and Mangalore morning essential

Kane fry

Mangalore's delicate fried fish—lady fish (kane) coated in rava (semolina) and pan-fried in coconut oil to a crackling crust; served with lime and kolombino chutney; a Mangalore tiffin room staple cooked fresh to order and eaten within seconds of leaving the pan

Kori rotti

Mangalore's extraordinary chicken curry with stiff rice wafers—chicken slow-cooked in a dark coconut-red chili masala, poured over sun-dried crispy rice wafers at serving time; the rotti softens partially in the curry creating a unique textural contrast

Chicken ghee roast

Mangalore's most famous export—chicken marinated in Byadagi red chili paste and roasted in pure ghee on high heat until deeply caramelized with charred edges; invented at Shetty's Lunch Home in Mangalore; dark red, spicy and uncompromising

Goli baje

Mangalore's irresistible deep-fried fritters—maida and yogurt batter with green chili and ginger drops dropped into hot oil to become crispy, airy balls; served as evening snack with coconut chutney; every tea stall in Udupi and Mangalore has them