If you're from Mangalore, there's one lesser reason for you to visit the Taj Banjara these few days. For all the rest of town, however, it's one more.
The Taj Banjara is holding a Mangalorian Food Festival for a period of 12 days, where with every meal, a bottle of Sandpiper beer or a peg of Teachers' whisky will be served complimentary.
The coastal city of Mangalore has a vast and traditional variety of foods that when combined together showcase the ingenuity of another genre of Indian cuisine. There are three major categories of cuisine in Mangalore. The Bunt community of South Kanara has the spicy non-vegetarian food, the Shetty community is known for the coconut milk chicken and fish curries, and some beef, pork and fish food of Christians, and the Moplah community of Malabar with Muslims from Kasargod is known for the wholesome and hot Arab influenced cuisine. The Brahmins eat only pure vegetarian food minus the onion and garlic.
The mainstay if Manglorean cooking is of course the fish - almost everybody eats fish daily. The famous Manglorean preparation for fish is Gassi, made of thick coconut gravy for which whole red chillies, cumin, mustard and peppercom are dry roasted, ground into fine paste with onions and garlic.
There is a lot of country chicken consumed in Mangalore. Some mutton is consumed, too, but Mutton Sukke and Mutton Stew are delicacies that the Muslim population in Mangalore would die for. Then, Moplah's rice chapathi called Pathiri is as popular as the multi-layered wheat Malabar Paratha. Rice Appam and Sanna, made of rice and urad dal, are the few accompaniments that Mangaloreans relish with gravies.
One of the big delicacies on the tables of Mangalorean gourmets is the Jackfruit eaten raw as a vegetable, as curry, as Sukke, as fry and as Gassi. Mangaloreans swear by the taste of palm jaggery. Their payasam just doesn't taste the same without it. And Balehannu (banana) Rasayana dessert made with ripe banana and coconut is enjoyed chilled.
Mangalore is getting increasingly famous for its distinctive fiery cuisine. All the above items will be served during these 12 days. Please contact Annie or Latha M Ramunny, Sales Manager, at 339-9939/339-9999 for further details.
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