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{{Short description|Cuisine of the Mangalorean Catholic community}}
{{Use dmy dates|date=October 2015}}
{{Use Indian English|date=October 2015}}
{{Indian cuisine}}
[[File:Pan-fried-fish.jpg|thumb|A Fried Fish in [[Mangalorean Catholics|Mangalorean Catholic]] style]]
[[File:Fish roe curry.jpg|thumb|Fish [[Roe]] Curry in Mangalorean Catholic style]]
The '''Mangalorean Catholic Cuisine''' is the cuisine of the [[Mangalorean Catholic]] community and is largely influenced by [[Udupi cuisine|Mangalorean]], [[Goan cuisine|Goan]], [[Bombay Brasserie|Bombayer]]& [[Portuguese cuisine|Portuguese]] cuisines.

Mangalorean Catholics are [[Roman Catholic Church|Roman Catholics]] from [[Mangalore]] and the rest of the historic [[South Canara]] area by the southwestern coast of [[Carnataca]], India. Most Mangalorean Catholics share ancestry with present-day [[Goan Catholics]], they had migrated to South Canara from [[Portuguese Goa]] between 1560 and 1763 following their [[Christianisation in Goa]]. The migration continued during the [[Portuguese Inquisition in Goa and Bombay-Bassein]] and the [[Mahratta Invasion of Goa and Bombay]]. The [[culture of Mangalorean Catholics]] is a blend of Mangalorean and Goan cultures. After migration, they adopted some aspects the local Mangalorean culture but retained many elements of their [[Konkani people|Konkani ways of life]].

==Non-vegetarian cuisine==
[[File:Mangalorean Catholic Sanna Dukra mass.jpg|thumb|Sanna–Dukra Maas]]
Their curry uses a lot of coconut and curry leaves while ginger, garlic and chilli are also used. Mangalorean Catholic cuisine has distinct Portuguese influence as can be seen in ''Laitao'', the famous [[Pig roast|pork roast]] served as the ''[[Pièce de résistance]]'' at wedding dinners, and ''Pork [[Sorpotel]]''. Fabled cooks like Davidam or Alicebai were called in to help with the repast. Mangalorean Catholics mix pork blood and other parts in most of their pork delicacies as can be seen from ''Pork Bafat'', ''[[Cabidela]]'' and ''Kalleze un Kiti'' (heart and intestines). ''Sanna–Dukra Maas'' (''[[Sanna (dish)|Sanna]]'' – [[idli]] fluffed with [[Hot toddy|toddy]] or yeast; ''Dukra Maas'' – [[Pork]])<ref name="DAJ">
{{Citation
| last = D'Souza
| first = Stephan
| url = http://www.daijiworld.com/chan/exclusive_arch.asp?ex_id=726
| title = What's in a Name?
| publication-date = 2008-01-08
| publisher = [[Daijiworld Media|Daijiworld Media Pvt Ltd]]
| publication-place = Mangalore
| url-status = dead
| archive-url = https://web.archive.org/web/20120208022637/http://www.daijiworld.com/chan/exclusive_arch.asp?ex_id=726
| archive-date = 2012-02-08
| access-date = 2017-08-16
| df = ymd
}}
</ref> and ''Unde–Dukra Maas'' (''Unde'' – leavened [[bread]]; ''Dukra Maas'' – Pork) are popular dishes. ''Chicken Indaz'' is also popular. The traditional ''Rosachi kadi'' (Ros Curry), a fish curry made with ''ros'' ([[coconut milk]]) is quite popular and is served during the ''Ros'' ([[anointing]]) ceremony that is held 1 or 2 days before a Mangalorean Catholic wedding. Their fish curry especially their Fish [[Roe]] Curry, is known for its taste in the whole of coastal India while fried fish in their style is well known. The Sheveo Roce and Pathal Bakri (a variant of ''[[Kori Rotti]]'') are dry rice flakes dipped in chicken gravy dishes.<ref>
{{Citation
| last = Nayak
| first = Amrita
| url = http://www.hindu.com/mp/2007/08/11/stories/2007081150880400.htm
| title = Typically home
| publication-date = 2007-08-11
| publication-place = Mangalore
| newspaper = [[The Hindu]]
| url-status = dead
| archive-url = https://web.archive.org/web/20121103043142/http://www.hindu.com/mp/2007/08/11/stories/2007081150880400.htm
| archive-date = 2012-11-03
| access-date = 2017-08-16
| date = 2007-08-11
| df = ymd
}} [http://www.thehindu.com/todays-paper/tp-features/tp-metroplus/typically-home/article2251889.ece Alt URL]
</ref>

==Vegetarian cuisine==
[[File:Kuswar (Bombay).jpg|thumb|Kuswar]]
The "''Balthazaar Chutney''" is a popular condiment. The dish originated when Balthazaar, a Mangalorean Catholic nobleman, was taken prisoner by [[Tippu Sultan]] in 1784 during the [[Captivity of Mangalorean Catholics at Seringapatam]]. Unable to stomach the indifferent camp food, he offered to make a [[chutney]] for the captured Mangalorean Catholics.

The ''Pollu'', a type of [[Sambar (dish)|Sambhar]] with ''Galmbi'' (powdered [[dried fish]]) or ''Kambulmas'' (Dried [[Tuna]]) is popular. The traditional ''Fode'' is a popular pickle. ''Thail Piao'', which means literally vegetables dumped with oil and onions and left to boil on the fire wood is quite popular. ''Karamb'' (Cucumber salad) and ''Foka'' (Lady’s finger combined with cashewnuts). The ''[[Appam]]'' (rice balls) and ''Panpole'' (a type of [[pancake]]) are popular delicacies made of soaked rice, water and salt. The ''Thath Bakri'' is a [[banana leaf rice]] dish made with ground red boiled rice mixed with raw scraped coconut and roasted on a [[tava]] on a banana leaf. The ''Mitais'', ''Mandas'', ''Ushae'', ''Pitae'' and ''Mani'' are well known sweet dishes.

[[File:Kuswar in Bombay.jpg|thumb|left|Kuswar]]
''[[Kuswar]]'' is a term often used to mention a set of unique [[Christmas]] goodies which are part of the cuisine of the Mangalorean Catholic community There are as many as 22 different traditional recipes that form this distinct flavour of Christmas celebration in Mangalore. Neuries are puffs stuffed with plums, nuts, and fried theel (sesame) and sugar. ''[[Kidyo]]'' or ''Kulkuls'' are curly concoctions dipped in sugar treacle, pathekas are savoury of green ''nandarkai'' bananas, theel laddus and jaw snapping ''Golios''. Macaroons is what Manglore is famous for and the subtle flavored rose cookies are a hot favorite. But it is the Rich Plum Cake which takes the better part of a week to make. Candied fruit, plums, currents, raisins are dexterously cut and soaked in rum. Flour sieved and gently warmed in the sun. Nuts shelled and chopped and the whole family comes together to make the cake. Jobs are allotted, one to whip up the eggs, while another creams the butter and sugar, cake tins are lined, and a strong pair of arms requisitioned to do the final mixing and stirring.

''[[Patrode]]'' or ''Pathrade'', a dish of [[colocasia]] leaves stuffed with rice, [[dal]], jaggery, coconut, and spices is also popular. The Mangalorean Catholic version of this steamed delicacy is a slight variation on the [[Tuluva]] recipe. More spicy, it is fried in ''Meet Mirsang'' (salt and chilli), a red chilli masala, which is a popular condiment used to flavour Mangalorean Catholic dishes.

==Notes==
{{reflist}}

==External links==
*[https://web.archive.org/web/20090125094301/http://summertimes.webs.com/articles.htm#182137287 Mangalorean Catholic Cuisine] by RoseMary Albuquerque Pai from ''The Summer Sands Online newspaper''
*[http://mynation.net/cook/tag/mangalorean-dishes/ Mangalorean Cuisine] by MyNation easy Recipes and Dishes
*[https://oneplateplease.com/recipes/] www.oneplateplease.com by Jason Castelino, a Mangalorean foodie on the quest of unearthing the history and hidden gems of Mangalorean Cuisine
*[https://spicesandaromas.com/mangalorean] by Rovena's Spices & Aromas, Mangalorean & Traditional food
*[https://hungrymangy.com] by Hungry Mangy - A home recipe collection submitted by members of the Hungry mangy group.

[[Category:Catholic cuisine]]
[[Category:Mangalorean cuisine]]
[[Category:Mangalorean Catholics| ]]

Mangalorean Catholic cuisine - Revision history

UpdateBot at 12:11, 16 June 2022