#mangalorean dry fish

[gingerhotelsindia]

Mangalore Stays: Find Your Perfect Hotel Room

Welcome to Mangalore-the enchanting city on the Arabian Sea, in the state of Karnataka, India; essence of cosmopolitan culture, beaches and of course mouth-watering cuisines. One will find a perfect synthesis of the traditional and modern here-chalking out a unique experience for any individual under voyage through this city. Whether the purpose of your travel to Mangalore is business or leisure, the best hotels in Mangalore are bound to make a huge difference in making your stay a truly memorable one. They assure the utmost level of comfort and convenience, but with unmatched amenities and faultless service. Getting the right place basically adds to the experience of your tour, penetrating the very ambiance and warm hospitality offered by Mangalore. Come along on a trip to start learning about Mangalore, and discover why this is one of the most loved spots in India, right on the country's southwestern coast.

Why Mangalore?

Mangalore is a coastal city in India on the western Arabian Sea coast. It is often frequented by visitors for its alternative sites, favorite joints, cultural heritage, and local cuisine. The city epitomizes a popular image of landmarks such as the Mangaladevi Temple—built in compounds with characteristics of Dravidian architecture—Ullal Beach, historical beauty, and sacred sites, which call one to go to this place for its panoramic landscapes.

Culturally, Mangalore is a city where Mangalore Dasara and Karavali Utsav festivals are celebrated with great pomp using traditional music, rhythmic dances, and colorful ritual ceremonies, expressing the cultural variety of the city imprinted by the locals. This cultural diversity gives the environment of the place an expression that is not available in any other district or city in the world, making it a true place to visit for serious travelers.

Mangalore's multi-dimensional culinary scene is dominated by seafood delicacies like Mangalorean fish curry and goli bajji—lentil fritters deep-fried to perfection. The pastiche of the cuisine reflects the influence of Kerala, Karnataka, as well as Goan flavors, and it offers a gourmet's paradise where the flavors meld and blend in harmony and give out that unique and unforgettable dining experience.

In essence, Mangalore lures people with a mix of historical intrigue and natural beauty, cultural diversity, ancient temples, and pristine beaches, along with local delicacy that ensures a rich and satisfying experience in this lively part of South India.

Best Time to Visit Mangalore:

Mangalore, on the southwestern coast of India, has a tropical monsoon climate with a strong influence of the Arabian Sea. The best time to visit Mangalore falls between October and March, covering both post-monsoon and winter seasons.

Seasonal Highlights:

Post-Monsoon (October - November) It is pretty pleasant after the monsoon season during October and November as the rainfall lessens tremendously. Sceneries around are green and excellent for going about outdoors and enjoying sightseeing activities.

Winter (December - February): The winter months have a moderate and pleasant time in the state of Mangalore, where temperature ranges from 25°C to 32°C or 77°F to 90°F. The climate is pretty dry and nice and, hence, the best time to visit the city and enjoy beaches besides taking part in different outdoor activities.

Weather Consideration:

Monsoon (June - September): Heavy rainfall during the monsoon season, starting in June and continuing until September, makes Mangalore experience heavy rainfall. The greenery and the ensuing cooler temperatures are refreshing; the frequent rain showers will, to a large extent restrict outdoor activities and sightseeing opportunities.

Summer (March - May): Summer or hot season starts during the month of March and continues till May, and summers are hot and humid; the temperature states reaching above 35°C. High humidity makes outdoor activities uncomfortable for tourists.

Best Hotel Rooms in Mangalore: Ginger Hotels

One of the best hotels in Mangalore, Ginger Mangalore complements the needs of any traveler looking for quality rooms in Mangalore with a seamless amalgamation of comfort and convenience. Strategically located with hassle-free access to major transportation centers such as the airport, railway station, and bus stand, it also has easy access to key entertainment and business attractions such as Infosys, Kadri Manjunath Temple, and Milagres Church, thus making it the ideal place to stay while traveling for business and leisure purposes.

Their accommodation scheme ranges from Standard Twin Rooms to Standard Room over Ginger Mangalore rooms for all the needs of different slot clients. Every Ginger hotel room is well facilitated with those amenities that help make such stay even more comfortable. These provisions include complementary Wi- Fi access, in-room dining, a tea and coffee maker, air-conditioned room, equipped with a mini refrigerator and an LCD/LED Satellite TV, DTH. These are very well-appointed features that make the Ginger Mangalore one of the best hotels in Mangalore when it comes to comfort and convenience for travelers during their visit.

Conclusion:

Here are some general tips that would make your journey to Mangalore even more memorable: soonline into the culture of the place; visit the historic Kadri Manjunath Temple, feel the vibrant Mangalore Dasara festival, and so forth. The list of things that you can do here is quite extensive irrespective of your interests.

Spend a relaxed day under the sun in its clean and picturesque beach of Ullal or take a serene boat ride through the exquisite Netravati and Gurupura rivers. On the other hand, one should also visit the local markets in order to look for authentic Mangalorean handicrafts and souvenirs.

As much as the purpose of a trip, whether business or leisure, the kind of accommodation one avails, like one of the best hotels in Mangalore like Ginger Mangalore, makes for a comfortable and convenient sojourn. Its central location plus the excellent amenities it offers make for an ideal base in exploring all that the city has to offer.

Experience the warmth of Mangalorean hospitality and rich cultural tapestry. Come to know why this culturally vibrant coastal city in South India continues to fascinate visitors from across the globe.

[anantradingpvtltd]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] Product Description About Brand: Lily Aunty’s Masalas are family recipes passed on from two generations and offer a unique experience into both Mangalorean and Goan cuisine like never before. With our carefully sourced, roasted, ground and packaged gourmet spice powders and curry pastes one can recreate some iconic dishes in a matter of minutes. At its core, Lily Aunty’s Masalas was started by Aunty Lily's daughter to showcase her Mangalorean and Goan family’s recipes over generations. Lily Aunty’s Sunday Curry Masala Lip-smacking curry and fry dishes made in minutes Sunday Curry Masala is family-recipe gourmet curry paste made with cashewnuts that make a rich, delicious curry Using a base of coconut milk or yogurt you can make multiple dishes like Goan curry as well as Lemon Chicken This masala is made after a painstaking process of cleaning, sun-drying, roasting and grinding into a thick paste. One or half tablespoon of this masala is enough to cook 1 kg of chicken or 500gms of fish curry This curry paste contains salt, sunflower oil and vinegar. Tasty And Healthy Organic Curry Paste Dish In 20 Minutes Or Less No MSG Lily Aunty’s Masalas Were Born Out Of A Need To Showcase An Eclectic Range Of Cuisine From Mangalore And Goa And Make Coastal Cooking Especially Curry Dishes An Easy And Less Complicated Process. With Lily Aunty’s Range Of Masalas, One Can Literally Recreate Complicated Curries In 20 Minutes Or Less Without The Hassle Of Roasting, Grinding And Frying The Spices. Lily Aunty’s Masalas Are Family Recipes Passed On From Two Generations And Offers A Unique Experience Into Both Mangalorean And Goan Cuisine Like Never Before.

This masala is made after a painstaking process of cleaning, sun-drying, roasting and grinding into a thick paste One or half tablespoon of this masala is enough to cook 1 kg of chicken or 500gms of fish curry Contains no MSG Shelf Life: 180; Ingredient Type: Vegetarian; Total Weight: 150 gm; Package Contents: 1 Sunday Curry Masala [ad_2]

[theblogs2024]

Easy Fish Curry for Beginners

There are so many iterations of fish curry, you can find lost figuring out and about which is the best to try first. This traditional fish curry menu is made from whole paanch phoran seeds and gets a little of a kick from red chilies. Typically the ingredients used here show a mixture of both far eastern and northern Native indian culinary influences, so it's a good location to start before graduating to regional specialties like Goan or Mangalorean species of fish curries. Serve it on a sleep of hot basic boiled rice.

Ingredients 8 dry out red chiles 2 tablespoons cumin seed 1 tablespoon mustard seeds 2 large tomatoes, cut into chunks 1 teaspoon turmeric powder just one teaspoon garam masala 3 to 4 tablespoons coconut dust 1/4 cup plant oil 1 tsp paanch phoran seeds 10 to 12 curry leaves a single large onion, floor to a paste 1 tablespoon turmeric paste 1 tablespoon garlic paste 2 cups hot normal water 1 walnut-sized basketball of tamarind substance 2 pounds (1 kilogram) fish, cut into 1-inch-thick slices Salt, to preference Chopped coriander, to style Learning to make It 1. Gather the constituents. 2. High temperature a heavy-bottomed skillet over medium heat and roast the dry red chiles, mustard, and cumin seeds until they begin to release their aroma. 3. Cool and grind to an excellent powder in a liven grinder, blender, or by hand using a mortar and pestle. 4. Grind the toasted spice natural powder, tomatoes, turmeric, garam masala, and coconut into a easy paste. Set besides. 5. Heat the oil in a wide heavy-bottomed griddle and add the paanch phoran and curry leaves. If they stop spluttering, add the onion paste and fry until light brown. 6. Add the ginger and garlic pastes and fry for three to four minutes. 7. Add the tomato and essence paste and smolder until the essential oil commences to distinct from the masala. 8. Add 2 at the same time hot normal water and the tamarind paste to the masala and mix well. 9. Take the gravy to a disect and then simmer. 10. Gently add the fish to the gravy and cook until done. 11. Garnish with chopped coriander and serve hot with plain boiled grain. Suggestions This curry likes best with rohu, but you can use any fish with firm, white flesh. To add a fresh surface finish to the plate, squeeze some lime scale juice on top before serving. Instead of plain grain, serve the curry over basmati rice and add thinly sliced white onion. If the plate seems too "seedy, " grind all the whole seeds in the paanch phoran, or use pre-ground spices. To know more details visit here: dapur osyom

[onlinemangalorestoremumbai]

Mangalorean Dry Fish, Home Delivery.

✅ *1. Thate (Shark) 250gms*

*Price* : 380.0 INR

*Description*: New Stock, Freshly Shipped From Mangalore. Supreme Export Quality Product.

Buy 1 Kg at Discounted Rate.

✅ *2. Nang (Sole Fish) 250gms*

*Price* : 200.0 INR

*Description*: New Stock, Freshly Shipped From Mangalore. Supreme Export Quality Product.

Buy 1 Kg at Discounted Rate.

✅ *3. Kolla Tharu (Anchovies) 250 gms*

*Price* : 275.0 INR

*Description*: New Stock, Freshly Shipped From Mangalore. Supreme Export Quality Product.

Buy 1 Kg at Discounted Rate.

https://dakshinmart.in/17

Tap ⬆ to see the full catalog, discount & details.

⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐

[vickyskitchen]

Vicky's kitchen IN FRAME: Chicken Sukka. Mangalorean Chicken Sukka or Kori Sukka is a dry chicken dish made using fresh chicken, masalas, grated fresh coconut, and it is generously tempered using ghee as well as onions. Mangalore is a coastal town and fish is largely used for making its cuisine, Mangalorean Chicken Sukka turns out to be an equally satiating dish. And rightfully so, Chicken Sukka or Chicken Chukka is loved in large numbers by the Mangalorean community. And now a days it is loved and prepared out side india as well. This Chicken Chukka Recipe is one of my fav Mangalore style chicken curry and if you are looking for dry chicken recipes, this must definitely be in your list to make. By Chef Vicky Sinha Follow #vickyskitchenkharghar Tag a person who loves dry chicken dishes. #vickyskitchenkharghar #sinha007 #indiarecipe #mangalorian #koriroti #gharkakhana #foodforpassion #foodfirstlove #chefowner #chefforpassion #cheflife (at Vicky's Kitchen, Kharghar) https://www.instagram.com/p/CFw3implgzS/?igshid=1puliw9obnc68

[businessliveme]

Where Top Chefs Eat in Mumbai

(Bloomberg) – Mumbai is a wonderful city for eating out. There’s history. There’s tradition. There’s luxury hotels with cool international cuisine and icy air-conditioning. And there’s also street food, though some foreign visitors are wary.

But where do Indian chefs like to eat? We asked some of the biggest names in Indian gastronomy for their favorite places and dishes, from cheap snacks to fine gastronomy.

Here are their picks.

Americano

This is the new restaurant of chef Alex Sanchez, who previously won countless fans and a large following at the Table in Mumbai. Here, in a cool bar with a high ceiling, he serves an eclectic menu of things he likes to cook. Those things include great pizzas and a quirky dish of corn “ribs,” dusted with spices and served with green garlic aioli. “I went there twice in the opening week and the simplicity blew me away,” says Hussain Shahzad of O Pedro restaurant in Mumbai. “The corn ribs are an amazing bar snack.” 123 Nagindas Master Road, Kala Ghoda, Fort; +91 22226 47700; www.americanobombay.com

Bademiya

This street-food stall behind the Taj Mahal Palace hotel traces its history to 1946. It’s a destination and late at night Tulloch Road is jammed with people lining up for the seekh kebabs, many with the food laid out on their car bonnets. Popular dishes include mutton seekh kabab. “It’s very good: It’s an institution,” says Vivek Singh, of London’s Cinnamon Club. “The kebabs are awesome,” says Surender Mohan, of London’s Jamavar. A third London-based chef, Sriram Aylur of Quilon, visits whenever he is in Mumbai. Tulloch Road, Behind Hotel Taj Mahal, Apollo Bandar, Colaba, 400039; +91 99671 14179

Bombay Canteen

This fashionable restaurant and bar is a favorite of many chefs, who enjoy the modern cooking of traditional regional dishes as well as the buzz. (The culinary director and co-founder is Floyd Cardoz, who worked for Danny Meyer in New York, and learned much about hospitality along the way.) “I like the rustic way they serve the food: It’s a modern take and it’s a cool place,” says Rohit Ghai of Kutir, in London. “I love it: They are so innovative,” says Ravinder Bhogal of Jikoni, whose favorite dish is Beetroot & Topli Paneer. Quilon’s Aylur says, “They take a simple dish and give it a twist. I find it very exciting.” Kamala Mills, SB Road, Lower Parel, 400013; +91 22 4966 6666; thebombaycanteen.com

Britannia & Co

This grand old Parsi cafe was an inspiration for Dishoom restaurant in London. “It was built in the early twenties by George Wittet, the architect who also built the Gateway of India,” according to Dishoom. Jamavar’s Mohan, whose other London restaurant is Bombay Bustle, recommends the berry pulao (spiced rice with currant-like dried berries) and “a fine rendition of Bombay duck.” Harneet Baweja, of Gunpowder, London, is another fan: “It’s a place you go to every day.” 16 Wakefield House, Sprott Road, Ballard Estate, Fort, 400038; +91 22 2261 5264

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Jai Hind Lunch Home

This inexpensive seafood restaurant is a favorite of chef Cyrus Todiwala of Cafe Spice Namaste in London, who particularly enjoys the Clam Sukka with coconut; and the Bombay Duck at the Bandra West outlet. “I love the way they do their seafood,” he says. “It’s very fresh and light, with the right amount of pungency, and amazing flavors. It’s super casual and very busy. You might have to queue.” Gunpowder’s Baweja is another fan of the Clam Sukka, enjoying the dry masala style. (He favors the Lower Parel location.) 7/8 B, Madhav Bhavan, Opposite Kamala Mills, Lower Parel, 400013; +91 22 2493 0010; jaihindlunchhome.com

Mahesh Lunch Home

This seafood restaurant, founded in 1977, serves the Mangalorean cuisine of South India, known for its fish curries and the use of coconut and curry leaves. (There are now four outlets in Mumbai alone.) “It’s a seafood place for locals, an institution,” says Cinnamon Club’s Singh. “It’s informal and not too expensive, and the food is very acceptable.” Jikoni’s Bhogal says: “It’s really good coastal food.” Chef Karam Sethi of Gymkhana and other JKS Restaurants in London, is a fan of the “classic” cooking. 8-B, Cawasji Patel Street, Fort, 400001; +91 22 2287 0938; www.maheshlunchhome.com

O Pedro

This Goan bar and restaurant in northern Mumbai is fashionable and buzzy, with creative cocktails and cooking. Bar snacks such as burrata salad with slow-roasted winter carrots, pumpkin-seed granola & toasted chilli oil set the standard. O Pedro is the pick of the restaurateur and writer Camellia Panjabi, who says, “It’s a playful restaurant from the founders of Bombay Canteen.” She enjoys the modern Goan cooking and the cocktails. Panjabi’s restaurants include Chutney Mary and Masala Zone in London. Unit No. 2, Plot No. C-68 Jet Airways – Godrej BKC, Bandra Kurla Complex, Bandra (E), 400051; +91 22 2653 4700; opedromumbai.com

Asia’s 50 Best Restaurants 2019

Sea Lounge at the Taj Mahal

The Taj Mahal Palace opened in 1903 and is a beautiful landmark in Mumbai. The afternoon tea at the Sea Lounge is not to be missed, according to Quilon’s Sriram, who particularly recommends the Bhel Puri (puffed rice, crispies, potatoes, onion and chillies) and the Pani Puri. “It is a whole great experience,” he says, recommending the breakfast, too. Taj Mahal Palace Hotel, Apollo Bunder, 400001; +91 22 6665 3285; bit.ly/2X1tP5c

Shree Thaker Bhojanalay

This marvelous and inexpensive vegetarian restaurant is difficult to find. My driver had no clue (But it might become considerably easier soon as chef David Chang and actor Aziz Ansari filmed there recently.) You are served a tray of small Gujarati dishes and freshly made breads. The food is delicious and there are endless refills for about $7. Chef Mohan is a fan: He describes it as Mumbai’s “most decadent thali,” and particularly enjoys the bread and the “ghee-laden, vegetarian cooking.” 31 Dadiseth Agiyari Lane, Kalbadevi, 400002; +91 22 2208 8035

Swati Snacks

Some visitors worry about the hygiene of street food in India. Swati takes that food and serves it on bright yellow plates in the cleanest of rooms. You enjoy a number of plates, such as the pani puri, crispy pastry balls that you fill with lentils and tangy sauces. Asma Khan, recently featured on Netflix’s Chef’s Table, is a particular fan of the Bhel Puri (chaat Indian snack.) “It is just incredible,” she says. “I am very fussy. There is a classic amount of chutney-to-crunch ratio and they get it exactly right. But those yellow plates are terrible. The owner must have lost a bet.” (Khan’s London restaurant is Darjeeling Express.) Chef Atul Kochhar of Kanishka restaurant in London is another fan. Chefs Ghai, Mohan and Sethi all name Swati among their favorite restaurants. (There are two outlets, each, in Mumbai and Ahmedabad.) Dalamal Tower, Free Press Journal Marg, Nariman Point, 400021; +91 22 6666-6880; www.swatisnacks.com

The Table

This eclectic restaurant has many fans for its modern global cuisine. “They set a trend to do really, really good continental food,” says Ravinder Bhogal, who recommends zucchini spaghetti with almonds and Parmesan; and boneless chicken wings fashioned into cubes with with a ginger glaze. “I love the atmosphere, too,” she says. (I went recently, after the departure of chef Alex Sanchez to Americano, and enjoyed an heirloom-tomato and grilled-strawberry salad with Belper Knolle cheese, basil and sunflower seeds.) Awards include a Best Restaurant in India accolade from Time Out. Kalapesi Trust Building, Below Hotel Suba Palace, Apollo Bunder Marg, Colaba, 400039; +91 22 2282 5000; thetable.in

Eating more rice can fight obesity… read here

Trishna

This small restaurant in the Fort area of south Mumbai is arguably the most famous in the city, particularly for its garlic butter crab. “When you mention Bombay to anyone, the restaurant they will talk about is Trishna,” says Karam Sethi, who likes it so much he went into partnership to open a Trishna in London. “It’s the freshest seafood from the Arabian sea cooked simply but full of flavor and punch,” he says. Other chefs agree: “It’s not chi-chi but everyone goes there and you’ll always see someone there you know,” says Ravinder Bhogal, who is a particular fan of the neer dosa. Surender Mohan says: “If you’re a seafood lover, eating out in south Mumbai would be incomplete without visiting Trishna.” Near Rhythm House, Kala Ghoda, 400053; +91 22 2270 3214; bit.ly/2G1xxVq

Richard Vines is the chief food critic at Bloomberg. Follow him on Twitter @richardvines and Instagram @richard.vines.

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[itsbesthotelsandresortsstuf-blog]

Iconic South Indian Dishes to Try in Bangalore

Bangalore is full of amazing and luxury hotels which offer continental cuisines but you should definitely try some south Indian dishes to satisfy your taste buds completely. Essentially, you should try some iconic dishes if you visit Bangalore. These dishes are available in a lot of places in Bangalore, so, you can easily get access to these heavenly, mouthwatering dishes. South Indian states have great and vibrant cuisines and thankfully those special dishes are available everywhere and are famous everywhere by their native taste. Pan Asian restaurants in Bangalore serves amazing pan Asian cuisines which take your taste buds on a joyous ride. Bangalore serves you all the different cuisines of southern states in many restaurants including spice of Andhra, veggies of Tamil, dishes from Udupi, and also the Kodava cuisine from Coorg in Karnataka.

Ghee Dosa

To simplify in American cuisine, Dosa is simply a rice pancake. It resembles a fermented crepe which is roasted with butter. Dosa is served along with different kinds of chutneys. Sambar, Tomato chutney, Coconut chutney, Mint chutney, and many other types of chutney are available with this dish. This is normally rolled and served but can also be made in the shape of a cone to excite children.

Handi Biryani

Biryani is famous for its spices which is made up of rice. The difference between handi biryani and normal biryani is that handi biryani is served in earthen pots. The aroma of the earthen pot adds taste to the biryani and uplifts its flavors. This is also called as pot biryani or kulhad ki biryani in other places. This is served along with meat gravy or yogurt.

Fish Fry

Fish is seafood and so obviously this brings the coastline of south India. In Bangalore, fish is marinated for a few hours and is dipped in semolina and flour before frying in oil. This can be served along with vegetables if needed.

Masala Papad

Masala papad is a snack item which is a crispy tortilla chip made of black gram. It is dry heated and can be served alongside a meal or can be enjoyed as a snack. The spice can be adjusted in these papads according to your own choice. If you are having it as a snack, you can add chopped onions, spices, and grated coconuts to these tortilla chips.

Thali

Thali is the traditional south Indian food. Thali involves rice and many side dishes, savories, and desserts in small bowls. Traditional and interesting concept of Thali is that it should incorporate all the six tastes of food. Thali can be either vegetarian or non-vegetarian. This satisfies the gastronomes in all aspects while serving all types of basic south Indian dishes in a normal meal. This might be a normal and wholesome meal but is served in all 5-star restaurants in Bangalore.

Idli With Mangalorean Curry

Idli is the soft rice cake of south India. This is soft and fluffy as it is made up of both rice and lentils. Ghasi is a Mangalorean curry which is very famous in combination with Idli of the south. This is actually served as breakfast but you can also have it in lunch in many hotels.

Gadbad

Gadbad is a dessert dish for sweet lovers. You can also enjoy this as an evening shot for your hunger. It is similar to the style of falooda ice cream. This is made up of alternating layers of ice cream and fruits. You can also find different ice cream flavors in a single serving of Gadbad. Customizations are also available and different styles of gadbad are served in many hotels.

Palak Dosa

Palak dosa is compared to pizza in Bangalore. This is called Bangalore pizza which is made up of spinach and is added with toppings of tomatoes, potatoes, spices, carrots, and others. You can also add tofu or choose as per your liking on the top. Mavalli Tiffin Room (MTR) in Bangalore is famous for regional dosa of different types made up of different ingredients.

[maharajafamilyrestaurant]

#Repost @the_flavourists (@get_repost) ・・・ Maharajas Special commemorative Thali from Feb 17 to Feb 25, 1-3 pm. Several items are common to all 3 options; Veg, Chicken & Fish. ⏺Dalithoy: Hot, wholesome Dal, with the typical pungency from the Hing, & the savoury fried mustard seed & curry leaf seasoning marking the dish truly Konkani. ⏺Rasam: With hints of Tamarind, hearty tomatoes, pepper & cumin making their presence felt, this was on point. ⏺Lime juice: Refreshing, with a unique after taste from the special ingredient, Kala namak. ⏺Kokum Kadi: A mixture of coconut milk, butter milk & kokum juice. You'll surely be left wanting more . ⏺Amla Chutney: A first for us and as a lover of sour foods, this was immensely appealing. Though the main ingredient (in this case, Amla) of the chutney keeps changing - coconut, tamarind & garlic remain constants. ⏺Cabbage Upkari: Cooked in minimum spice, the natural flavour of the cabbage was brought out well. ⏺Other: Papad. 1 long fried green chilly. Raw mango pickle. Karela chips. Chopped onions. Crackers. Rice. Ideal's vanilla icecream. 🎆Fish Items: ⏺Marwai(clam) sukka: Made with grated coconut & a homely masala, this is a generous serving of fleshy clams. ⏺Fish curry: While we had the delicious Koddai, the fish you are presented varies based on the catch. This typically Mangalorean, flavourful curry tasted wonderful with the hot brown rice . ⏺Fried Fish: This koddai fried in a lavish masala, forces you to take a moment to appreciate it. A masterpiece. ⏺Dry prawn chutney: A costal favourite, this hits the mark both in taste & the memory lane. 🎆Chicken items: Chicken Sukka. Fried chicken. Chicken curry. 🎆Other veg items: Curds. Tomato soup. Paneer Kadhai. Papad Chutney. Food: 9/10.(We choose to review only the Fish Thali). Price: ��100- Chicken/Fish. ₹80- Veg. #theflavourists #food #foodie #gsbfood #konkanifood #mangalorefood #thali #indianfood #curry #fish #chicken #friedchicken #fishfry #friedfish #foodporn #foodgasm #foodblogger #yummy #delicious #picoftheday #goodfood #vsco #vscofood #instafood #instagood #likeforlike #mangalore #kudla — view on Instagram http://ift.tt/2F0Zv5z

[onlinemangalorestoremumbai]

Nungel Meen & Ganji - Mangalorean's Eternal Love Story in Every Monsoon Season... #Famous Nungel Meens #DryFishes * Thate/ Shark * Nang/ Sole Fish * Bangude/ Indian Mackerel * Kollatharu/ Anchovies * Yetti/ Prawns #Popular #Recipes in #Mangaluru * Nungel Meen Ghassi - Dry Fish Curry * Nungel Meen Chutney - Dry Fish Chutney #Tips to make best #dryfishcurries * Soak the dry fish in hot water for 30 minutes to remove excess salt. Remove and cut to desired size. All these dry fish recipes are best served with Ganji (brown rice porridge or gruel). Dakshin Mart, Your Online Mangalore Store brings a variety of products sourced from Mangalore. Deliveries Available Across India 🇮🇳. Free Home 🏠 Delivery in Mumbai Thane Navi-Mumbai on orders above ₹650. WhatsApp/Call 📲8850070874. Visit Now - www.dakshinmart.in. #mangalore #welovemangaloreofficial #mangaloremerijaan #mangalorelocal #madeinmangalore #tulunadu #nammatulunad #nammakudla #nammamangalore #mangalorecity #mangaloreandelicacy #mangalorelocal #mangaloreanfishmeals #mangaloreandryfish #kudlastore #udupistores #udupi #surathkal #manipal #coorgfood (at Mangalore, Karnataka, India) https://www.instagram.com/p/CRjdxBeFFHt/?utm_medium=tumblr

[onlinemangalorestoremumbai]

Mangalorean`s favorite delight - Dry Fish (Nungel Meen) - available only on www.dakshinmart.in 1. Thate (Shark) - 250gms 2. Nang (Sole Fish) - 250gms 3. Bangude (Mackerel) - 250gms 4. Kolla Tharu (Anchovies) - 250gms Order now, Limited Stock Only. www.daskshinmart.in WhatsApp 8850070874 Deliveries Now Available Across India Anywhere, with Minimal Shipping. Free Home Delivery in Mumbai, Thane & Navi-Mumbai on orders of ₹500 & above. #dryfish #driedfish #foodstagram #foodgasm #food #mangalore #DakshinMart #mangalorestores #mamgaloreanfish #instadaily #instagood #instafollow #tulunadu #NammaMangaluru #mangalorediaries #welovemangalore #nammatulunad #fishlovers #foodporn #foodiesofinstagram #nammakarnataka #nammaudupi #nammakudla #hungry #bestoftheday #instafood #foodporn #foodie #goodeats #instapic #picoftheday (at Mumbai, Maharastra) https://www.instagram.com/p/CL85RE8Fpml/?igshid=1ozmpjy9xpv4f