The closest encounter I have had with Mangalorean cuisine was at the Udupi restaurants in the city of Mumbai. But, about two weeks ago I realized the intricacy of this gastronomy at a dinner hosted by Mrs. Prabha Kini, a home chef who welcomes people at her residence to enjoy her traditional meals. She hails from the Gaud Saraswat Brahmin (GSB) community of Mangalore which is one of the six communities contributing to the Mangalorean culinary legacy. The other five she mentions are cuisines of Rajapur Saraswat Brahmins, Udupis, Tuluvas, Mangalorean Catholics and the Beary Muslims.
In this article I am delving in detail in Mrs. Kini's meal that comprised of traditional GSB preparations including Mangalore buns, Phanna Upkari, Chitraana with the exception the Ghee Roast, a Tuluva specialty. GSB's are a Brahmin community that consumes non-vegetarian fare only in the form of seafood and this meal was a reflection of the same.
- Regional Indian Food & Travel enthusiast