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!!!
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