The ten day festival aims to offer an array of traditional dishes such as yeti ghee roast, kurli nei roast, massa sukha, lambu sukha, Neeruli bhaji, massa kajipu, yeti pulli munchi, kori roti, Kori gassi, vegetable gassi, pineapple sasway, moode and the dessert comprises of ragimani, kashi halwa, appi payasam and plenty more.
Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients in Mangalorean curry, so are ginger, garlic and chili. Vegetarian cuisine in Mangalore is known as Udupi cuisine, is known and liked throughout the region.
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