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Mangalorean cuisine is a collective name given to the cuisine of Mangalore.
Since Mangalore is a coastal city, fish forms the staple diet of most people.[1] Mangalorean Catholics' Sanna-Dukra Maas (Sanna – idli fluffed with toddy or yeast; Dukra Maas – Pork), Pork Bafat, Sorpotel and the Mutton Biryani of the Muslims are well-known dishes. Snacks such as happala, sandige and puli munchi are unique to Mangalore. Khali (toddy), a country liquor prepared from coconut flower sap, is popular.[2][3][4][5]
- ^ "Typically home". The Hindu. 11 August 2007. Archived from the original on 3 November 2012. Retrieved 9 July 2008.
- ^ Cite error: The named reference
DAJwas invoked but never defined (see the help page). - ^ Susanna Myrtle Lazarus (19 June 2015). "Culmination of cuisines". The Hindu.
- ^ "Have you had these seven iconic Mangalore dishes?". The Indian Express. 18 April 2016.
- ^ Narayan Poojari (20 August 2017). "A taste of the coast". Deccan Chronicle.
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