The tangy odour waft through the air            even as I enter the kitchen at Laika. The Chef is a bit of as            connoisseur in Mangalorean cuisine and today he has promised me some            Sanna, Modde and Tarkari Gassi for Dinner. 
                      Named after the goddess Mangaladevi,            Mangalore is a port city in the coastal region of Karnataka, India            about 250 km from Laika. This cuisine is well known for its use of            coconut and a special red chilli called badige which imparts the            famous fiery colour and taste that all Mangalorean food is famous for.           
                      Even as I lick my fingers after my            feast, I wish all Epicureans at            Laika Bon Apetit.
     Feast on Sanna (variant of Idli), Modde      (closest to a Kerala Puttu) and Neer Dosa (Rice Dosa folded into triangles)      accompanied not with Chutney and Sambar but with a variety of Curries and      Gassis. 
          
Tarkari Gassi (mixed vegetables cooked in fresh coconut masala and coconut      milk), Noorje Dadne Koddellu (spicy drumstick and brinjal gravy) and Padangi      Upkari (Moong cooked with coconut) served with traditional red rice is      inviting for Lunch or Dinner. The Jeegujje Fry (breadfruit marinated with      dry red chilli) looks like fried fish but veggies can relax and have it.     
          Non-veggies can enjoy sea food, mutton and      chicken specialities in a variety of spice  flavoured gravies. The Kori      Gassi (chicken cooked in fresh coconut masala and coconut milk), Meen Puli      Munchi (sour and spicy fish curry), Fish Bafat Masala Fry, Mutton Kundapur      (home-style mutton curry in Kundapur masala) are some of the typical      Mangalore fare to be found on this chefs table. 
          
For the sweet tooth, there is always traditional Mangalorean Halwa and Khas      Khas Payasam.
          Enjoy the flavours and maybe pick up some      tips on the way too...  Happy feasting!!!