Indra Bhavan - 60 years of tummy yummy food in Mangalore

Amid relaxation time in the nighttimes, 40-year-old Eshwar P. drives down to Balmatta alongside his companions to eat at Indra Bhavan. "The essence of the dosas here has continued as before since my school days," he says.

Mr. Eshwar is among the numerous normal guests to this lodging which is situated in the building worked in the 1930s. "We have not wanted to change either the structure or the things served here," said Prakash Udupa, child of the late Raghuram Udupa, who assumed control Indra Bhavan in 1952. A couple of months prior, Mr. Prakash commended 60 years of their administration of the lodging.

Aside from "khali" and "tuppa dosa", "uppit avalakki", "goli baje", and "buns" are much sought after. "We have figured out how to serve these dishes at a moderate cost," said Mr. Prakash, who oversees Vishwa Bhavan, which is another inn that was controlled by his dad. These dishes are served between 6.30 a.m. what's more, 12.30 p.m. furthermore, 3.15 p.m. to 7.15 p.m.

Mr. Prakash said his dad, a local of Attur close Kinnigoli, worked at Lodging Das Prakash in Chennai. Taking after his arrival to his local amid the Second World War, Raghuram Udupa joined as a chief in Jaya Bistro (now Vishwa Bhavan) in 1949. He assumed control Indra Bhavan from Babu Shetty in 1952. Mr. Prakash, an Architect, has been running the two lodgings since 1996. The consistency in the essence of the dishes at the two inns, he says, is an aftereffect of devolution of procedures from the senior cooks to adolescents and the utilization of value nourishment items. "Those matured 18 or more come to act as cleaners amid get-aways. In the event that they are attached to cooking, they are started into browning puris and buns. At that point they proceed onward to making goli baje's. On the off chance that the senior cook feels sure, the adolescent is given the entire duty," Mr. Prakash says.

With the exception of a solitary occasion, there has not been any example of the dishes turning out badly. "I regard the lodging staff as my family. On the off chance that we treat them well there is no need of a director. We don't have any supervisor in the two inns," Mr. Prakash says. Aside from the pay, the lodging faculty are secured under benefits and the Workers State Protection plans. Adolescents, who come to work amid get-aways, are given money related help to complete their reviews.

There are a few laborers at the Indra Bhavan who have been working for over 10 years.

HAO HAO Restuarant Review!

Hao Hao

Balmatta, Mangalore


Hao is one the acclaimed Chinese cooking styles in Mangalore city. I went here for supper on a Sunday. I by and large eat chow min in Chinese yet this time I chose to eat something other than what's expected so I investigated Zomato for a few recommendations and got some thought.

Here for soup I began chicken sweet corn soup. Soup was as common no uncommon specify required for it. It was plain without salt and pepper, so we can tweak our own salt and pepper content.

Next for one thing I favored chicken satay. This chicken satay was boneless, served in sticks. This can be better than average for 2 people, yet not stomach filling. The chutney which they gave was additionally decent for it. In any case, I think it was somewhat sleek which could have been dried.

At last for primary course I took jaw min Noodles ( here u get a decision amongst rice and noodle). This menu is blend with sauce of both chicken and prawn with fried egg on top layer. It had gentle sweet taste in it. The amount is again adequate for 2.. I was feeling somewhat intense to send into my stomach since amount was sufficient.

Evaluating : this turns Hao a goldilocks decision than Hao ming which extremely close aggressive place here n Chinese cooking styles. Cost here is somewhat calculable.

Mood : they are Chinese themed eatery, with fine art inside with a fish tank and ventilated one. Be that as it may, amid evening u can't locate the correct surface and shade of the dish since lighting is somewhat dull here.

They have chopstick here, which Hao ming doesn't have. I want to eat in hack sticks.

Stopping : u have some place to stop vehicles in evening time. Yet, amid day time I have no clue for 4 wheelers.

Mangalorean Ideal Icecream Review

Ideal Icecream Parlor

Hampankatta, Mangalore

one month prior

Appraised Area: hampankatta transport stand, where we board transport going towards udupi.

For Mangaloreans there is no need of any presentation for this place. It is so much renowned and it acts a point of interest for close by spots however it the same number of branches in this environment.

Here u get many short nibbles here, milkshakes, frozen yogurts and snacks.

At whatever point I go here, I indiscriminately incline toward 3 things to eat. One is

➕ assault rifle

➕ trimasu

➕cake sandwich.

Presently amid my visit at first I requested

Corn sandwich, this will served frosty and I like it, only 2 cut of bread with sauces loaded down with corn in it. What's more, I like it.

Next as I said my standard things of trimasu, this is their mark dish here, trimasu is a tall marvel rich in chocolate, brownie morsels, chocolate chips and frozen yogurt layered. Individuals who cherish chocolate need to attempt it severely.

Frozen yogurt sandwich may look straightforward in planning and name, only a sljce of vanilla dessert in the middle of two cut of chocolate cake, however it tastes yummy to me. I cherish it.

Mood is fine, the place is cooled, slick and clean. Conventional place to bounce on.

Stopping : this might be a genuine issue in this area, so extreme to stop our vehicles

Estimating: evaluating sounds alright for taste and vibe, yet when it seeks amount need to think.

5 Mangalorean Tea Time Bites you should not miss!!

Buns

To the extent of my knowldege, the Mangalore buns are discovered just in Mangalore. Each hardcore Mangalorean will vouch for the taste and moment delight this humble snack gives. Alongside goli baje, another quintessential Mangalorean tea time nibble, the Mangalore buns remains my unsurpassed top choice.

They are made both with entire wheat flour (atta) or all purpose flour (maida) or half-50% of both. the buns made with entire wheat flour taste great and have a surface like a poori. the buns made with generally useful flour likewise taste great and have a delicate cushioned surface from inside.

Mangalore buns are  also called as banana pooris and the formula is simple and easy to make. The formula additionally functions admirably with over riped bananas. the measure of sugar can be balanced according to taste and the sweetness of the bananas.

These sweet banana pooris can be had as a breakfast or even as a nibble. They make a delightful breakfast. By and large Mangaloreans have them plain with the morning tea.

 More often than not, presented with a hot coconut chutney and sambar, yet they likewise taste awesome with no backup. They're incredibly flavourful and scrumptious. They're super delicate, super cushioned and is incredibly heavenly with an indication of sweetness from bananas utilised. I clearly adore them when they are extra sweet.

BiscuitRotti

Mangalore  is renowned for the wide variety snacks it offers like Mangalore bonda, poha chutney, Mangalore sweet buns and so on. Biscuit Rotti is one such customary appetising nibble adored by all Mangaloreans. These are fresh, puffy, southern style flour-semolina puris (broiled straightened batter balls), loaded with a flavorful, hot coconut blend, regularly served during evenings with tea or coffee.

Biscuit Rotti are like the kachoris of North India.

It is additionally served for breakfast in numerous hotels of Mangalore. Biscuit Rotti is a stuffed poori which is exceptionally fresh and taste wise it is minimal hot and additionally minimal sweet. Inside and out I would state it is one of the best known Mangalore nibble.

Firm, fiery, sweet, flavorful roll roti make an impeccable snack.

Biscuitrottis remain fresh until the following day. They then get delicate however keep on tasting delightful. They can be put away for 2-5 days.

Chattambade / Channa Dal Vada

In the nearby dialects of Mangalore, "ambade" implies misuses - anything that is broiled. We get ready different ones with various types of fillings and they are more often than not round, made with ground hitter or essentially a loading with a covering of gram flour. This nibble is a word that is two terms combined.

Chatte (leveled) + ambade (round squander) =  Chattambade.

Chaattambade’s are made out of coarsely ground bengal gram and other spices and pan fried till brilliant dark colored. A couple of entire lentils held before granulating the gram and later added to the blend add to the appeal of these circles.

Chattambade tastes best with some zesty coconut chutney and a cup of Hot tea!!

You can munch Chattambade all alone or with any coconut chutney, tomato ketchup or any sauce of your decision.

Podi

 In Mangalore, "podi" is the nearby term that signifies 'bhajiyas'. You will discover numerous little joints offering crisp and steaming podi in the by paths of Car Street where individuals throng to purchase their most loved sort of podi.

Its generally simple to make mangalorean style podi's. the favorable position here is, the batter of podi's can be reused. Change the vegetable and you have absolutely new formula.
One can attempt Podi’s of various vegetables like Bread fruit, Jackfruit, onion, capsicum, Sweet Potato, Potato, Yam,Tapioca, Bitter Gourd, Cauliflower, Simla Mirch, Green Chilly,Raw Banana or Riped (nendra bale/ nendran ) and even Eggplant

Podi's are typically served as nibble or side dish with choice of chutney. This can be filled in as it is with no dips and sauces.

Golibaje

Goli Baje or Mangalore Bajji/Mangalore Bonda as known to all . Delicate from inside and minimal fresh from outside they are scrumptious to taste ..

Mangalore bajji is the adjusted name for goli baje. Goli baje got the name of mangalore bajji when it wound up plainly well known in different urban communities of karnataka. Individuals began to allude as mangalore bajji in light of the fact that it would seem that bajji and is begun from mangalore. Try not to mistake goli baje for mysore bonda. Goli baje or mangalore bajji and mysore bonda are totally different.

Goli baje is an extremely top notch evening tea time snacks. Goli baje are broiled Maida balls with delicate suppleness inside and a minimal fresh layer outside. These are readied utilizing Maida flour, curd and few flavors of decision. All fixings are combined, aged for couple of hours and fried in the oil.

Any way hats off to the innovator on the grounds that goli bajes are so delicious. I have never observed anybody disdaining golibaje or mangalore bajji.

You can serve these goli bajes alongside coconut chutney and masala tea.

It would be reasonable on me to teach you that you have to eat golibaje extremely hot with a specific end goal to make the most of its genuine tastiness. The cool, not in any case warm ones would give you the feeling of chewy thing in your mouth. Truly, never do this mistake.

Most hotels in Mangalore serve these snacks while my most loved one are

Goli Baje : Usha Kiran - Lower Carstreet, Indra Bhavan – Jyoti

Chattambade : Juice Junction – Jyoti, Balli’s Podi Shop – Carstreet

Buns : Balli’s Podi Shop – Carstreet, Indra Bhavan – Jyoti, Tajmahal – Hampankatta

Biscuit Rotti : Balli’s Podi Shop – Carstreet, Usha Kiran – Lower Carstreet, Kusum Caterers – Lower Carstreet

Podi : Podi Corner – Mangaladevi, Balli’s Podi Shop, Kusum Caterers, Tajmahal, IndraBhavan, UshaKiran, Ayodhya – PVS.

Barpe!!

Top 5 Mangalorean must eat Sea Food (part 2)

The most consumed seafood worldwide are Shrimps and Prawns. Although shrimp and prawns belong to different suborders of Decapoda, they are very similar in appearance and the terms are often used interchangeably in commercial farming and wild fisheries. A distinction is drawn in recent aquaculture literature, which increasingly uses the term "prawn" only for the freshwater forms of palaemonids and "shrimp" for the marine penaeids.

As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides.

Shrimp are high in levels of omega-3s (generally beneficial) and low in levels of mercury (generally toxic)

Preparing shrimp for consumption usually involves removing the head, shell, tail, and "sand vein".

To shell a shrimp, the tail is held while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes.

Shrimp and prawns are versatile ingredients. Common methods of preparation include baking, boiling, frying, grilling and barbequing . They are as delicate as eggs with regard to cooking time. When they are overcooked, they have a tough and rubbery texture.

Prawns Gasi

In the event that you have ever been to a fish market in India you would know prawns are viewed as a prized item. Regardless I recall on how the peeled prawns were kept in pleasant little circles and the fisherwoman would cite some extreme amount to begin with. At that point comes the bargaining part – any individual who has lived in India realizes that haggling is a necessary piece of any market. Following 5-10 minutes of wrangling and trusting that we are paying a sensible price we would get back home with our prized ownership. Mum would clean and devein the prawns while I sat tight rather fretfully for the prawns to be cooked into this astounding Prawn curry went with steaming hot rice.

Karnataka food contains numerous veggie lover and non-vegan dishes that are brimming with flavor and taste. It is one of the most established surviving cooking styles and its starting points can be followed back to the Iron Age.

The assortments in Karnataka cooking have impacted the neighboring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cooking likewise reflects impacts from these four neighboring states on its sustenance propensities.

Being a beach front state, coconut is grown in plenitude. Obviously coconut in its different structures like oil, drain, new and dried coconut is put to magnificent use in its cooking.

Prawns Gassi Formula originates from the manglore district and a standout amongst the most well known dish. The vast majority of the beach front eateries and other restaurants in and around mangalore have prawns gassi on their menu alongside appams, dosas or rice.

Prawns Sukka

Prawn Sukka (Yetti sukka in Tulu) is a scrumptious fish dish from the waterfront city Mangalore.

Prawn Sukka is cooked in different ways across the country. Every region or state has its one way of making this prawn recipe. Prawns Sukka" is a mainstream, coastal fish delicacy from Mangalore. It is otherwise called Yetti Ajadina in Tulu. Its a flat out most loved of the general population of south canara and is normally presented with the plain boiled rice or neer dosa.

Prawn sukka is made in the Mangalorean style with lots of ground coconut and curry leaves. The best part about this prawn formula is that it is cooked with raw prawns. If you deep fry prawns, it looses it tenderness.

Prawns Gheeroast

Prawn ghee roast is an exceptionally common Mangalorean dish. The original dish utilizes chicken rather than prawns. In any case, in the end, the prawn ghee cook formula turned out to be more prevalent than the genuine formula utilizing chicken. This Indian prawn curry has an exceptionally unmistakable taste. Prawn ghee roast is additionally simple to plan formula. To get ready prawn ghee roast, you would need to utilize huge sized prawns or you can do with medium measured prawns also . The key element for this Mangalorean dish is ghee which gives a rich taste and flavor to the dish.

Prawns Deep Fry

These deep fried prawns are highly addictive. Crispy, sweet, salty - an easy snack or nibble. Serve with sweet chilli sauce or mayonnaise  for dipping, if desired, though as-is with the lemon is delicious.

This is an exceptionally acclaimed formula which i order frequently when i feast in any restuarant. It is fiery, crispy  and hot.

Seared Prawns is a straightforward yet exceptionally delicious dish made with prawns marinated in an extremely basic battered paste and pan fried until brilliant in shading.

These pan fried prawns are exceptionally addictive. Fresh, sweet, salty - a simple nibble or snack. Devour it with sweet chilli sauce or mayonnaise for plunging,  though as-is with the lemon is delicious.

Prawns Hinga Udda

Shrimps/Prawns are called as Sungat in Konkani. Hinga uda/udak means asafoetida water.

Sungta hinga uda is a traditional konkani preparation. Sungta or sungat means Prawns and hinga or hing means Asafoetida and uda means water.This is strongly flavored with Asafoetida which is mind blowing. It is best served with boiled rice. A piece of fried fish to accompany the dish completes the meal. In Mangalorean homes it is still served on plantain leaves on few  special occasions like Diwali which is very authentic.

Sungta hinga uda is a customary konkani preparation. sungat implies Prawns and hing implies Asafoetida and uda implies water. This is firmly enhanced with Asafoetida which is mind blowing. It is best presented with boiled rice. A  piece of fried fish to go with the dish finishes the meal. In Mangalorean homes it is still served on plantain leaves on couple of uncommon events like Diwali which is extremely bona fide.

Hinga Udda should not be too thin in consistency. I eat with chapathi, bread and rice. This curry needs to be spicy and tastes even better next day when cooked at home”.

This dish has a very strong taste of asafoetida and coconut oil which is not savoured by all. but bet you, you’ll linger for this once you have tasted it.

Prawns Pickle

prawn pickle is one of Mangalore's most loved Achar! It is a flawless backup to your straightforward dinners. Individuals who ordinarily don't care for fish will appreciate this pickle as there is definitely no fishy odour to it and the prawns are small and extremely agreeable to crunch on.

This pickle, as all pickles do, runs truly well with coconut drain based flavours as the sweetness in the coconut drain is impeccably adjusted by the zest in the pickle. I attempted this combo just a day back when I had prawns humman( a Konkani dish) and I was truly licking my fingers after I had completed the feast. Try not to trust me! Attempt it!

BARPE!!

PS: One of Mangalores finest Hinga Udda is prepared in the kitchen of Hotel Maharaja. 

Prawns Gheeroast and Sukka are available in every other fish joints and non veg restaurants. So does Prawns Deep Fry. 

Some of the restaurants where you can savour these delicacies are

Machli & Bappammas - Behind Ocean Pearl, Navbharat Circle

Hotel Giri Manja's - behind Kalikamba Temple, near Car-Street

Hindu Military Hotel - Near Chitra Talkies, Carstreet

Tandoor - Bunts Hostel

Kori Rotti - PVS

Mangalore’s Top 5 Chicken dishes you must try!!

Chicken Pulimunchi

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I would recommend this curry to all tangy nourishment darlings.. !!! !!! puli-meaning sour and munchi meaning chilly in tulu, is a dish that is tangy and also zesty. The curry is originally a more profound brownish red in color… .The colour primarily relies on upon the red chilli's and the tamarind included. Pulimunchi is likewise prepared with fish or prawns. Initially this curry is set up to have a thick sauce, and just when wanted to be eaten with rice is this made runny as a curry. You may ponder from the shade of the curry that most Indian curry's appear to be identical,  however trust me once you eat them they are very unique in relation to each other..

Chicken Sukka

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A standout amongst the most well known Mangalorean dishes is the Chicken Sukka. It is otherwise called Mangalorean culinary diamond. it is likely made by every mangalorean community in varied degrees of spiciness. The spiciest I suppose is made by the Bunt community, renowned for their flavorful zesty nourishment.

Kori-meaning chicken in Tulu and Sukka stands for a dry preparation which is accomplished by including a fair amount of coconut, which gives this preparation a particular coastal flavor.

Chicken Sukka turns out to be an equally satiating dish. And rightfully so, Mangalorean Chicken Sukka is loved immensely by the Mangalorean community. Chicken Sukka is a dry dish made using fresh chicken, masalas, grated fresh coconut and it is generously tempered using ghee as well as onions.

Mangalorean Chicken Sukka  ends up being a similarly satisfying dish. What's more, rightfully along these lines, Mangalorean Chicken Sukka is adored by vast Mangalorean group.

Sukka is a dry dish made utilising crisp chicken, masalas, grated fresh coconut and it is liberally tempered using ghee and also onions.

This chicken preparation can be or rather should I say must be relished with Neer Dosa. No other accompaniment or bread recipe would do justice to Kori Sukka as much as Neer Dosa. The combination is just unbeatable.

This chicken dish can be or rather should I say must be savoured with Neer Dosa. No other backup or bread recipe would do equity to Kori Sukka as much as Neer Dosa. The blend is quite phenomenal.

Somewhat spicy, Mangalorean Chicken Sukka would satisfy your taste buds

Chicken Kori Rotti

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Kori Rotti is one of Mangalore's sub cooking styles - Bunt food which is one of India's most alluring and delectable foods. All things considered, as you most likely are aware 'Kori Rotti' is a combo dish. Its a fiery chicken curry eaten with flat, crispy and slender rice crepes.

Customarily, these rice crepes used to be prepared by women in their own particular homes, however because of mechanisation and modernisation, they are manufactured and sold commercially. Since a pack of "Rotti" is accessible at a nominal cost in Mangalore.

And, it's one of a kind. Because unlike everything else which is either had with rice or chapatis, there's an extraordinary firm rice rotti that the curry is spooned over. It's untidy business. You take the rotti, crush it gently on your plate and after that pour all the curry over it. Give it a chance to sit for a moment (only if you can wait that long) till you have both crispy bits and wet bits and begin eating. With your hands.

Yeas!! WITH YOUR HANDS, NO Spoon's ALLOWED!

Chicken Ghee roast

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A Mangalorean delicacy, Chicken Ghee Roast, is an exemplary formula among South Indian chicken dishes. Its beginnings backpedal to a residential community, Kundapur, near Mangalore. You will locate this fascinating chicken dish on practically every Mangalore restaurant  menu. Fiery, tart and zesty with an unmistakable kind of ghee broiled flavors, this credible home style chicken dish is not for the weak hearted.

And keeping in mind that Mangalorean cooking utilises coconut liberally in their sustenance, the ghee roast is very one of a kind in that way. This one in a perfect world is not cooked in coconut oil, or uses coconut.

Attempt the Ghee Cook if you've never eaten it before- however it's unquestionably not something you can eat regularly as it is to a great degree rich on account of the ghee. An impeccable backup to Neer Dosa, Dosa, Boiledd Rice or even Chapatis and an immaculate party dish.

Chicken Green Masala

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This flavourful and fragrant hot green curry is another Mangalorean classic. It is utilised regularly in Mangalorean cuisine. It is so adaptable, it can be produced using Chicken, Lamb, Minced meat, Prepared Fish, Vegetable, Seared Meat Steaks....the choices are perpetual.

The awesome mix of crisp coriander leaves, mint leaves, green chillies and entire flavors adds such a great amount to the flavor.

It gets the name green masala from the greenish colour that's obtained from the ingredients, i.e coriander and mint leaves which are used in abundance.

Barpe!!

P.S : Chicken Pulimunchi tastes best in Wine Gate, so does Sukka. you can also try Fish Joints like Machli, Bappamas and Girimanjas for both Pulimunchi & Sukka. Almost every mangalorean non veg restaurant serve them,

Kori Rotti is available in Hotel Kori Rotti, Wine Gate, Tandoor etc

Chicken Ghee Roast, as mentioned is available in almost all the Hotels around Mangalore. As per knowledge and taste matters, Hotel Maharaja and Abhiman in Mangalore city. not to forget Shetty's Hotel in Kundapura, is the best for this dish.

Green Masala, both in chicken Maya Inetrnational;, Maharaja, Abhiman, WineGate and many other places which I'm not recollecting at this point. will update soon

Top 5 Mangalorean breakfast bites you should not miss!

Neer Dosa; (Panpole)

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Who can resist  the one and only Panpole/Neer Dosa? The Panpole as its called in Konkani and 'Neer Dosa'  in Tulu/Kannada is everybody’s favourite. Neer Dosa got its name from the expression "Neeru" which signifies "Water" in the nearby dialects of Mangalore to be specific Kannada and Tulu. The watery steadiness of the mix is what's behind the name. Its the Neer Dosa's effortlessness and simplicity of planning that has ruled in each Mangalorean’s house and has picked up a ton of acceptence outside Mangalore as well.

The Neer Dosa  is eaten for breakfast alongside chutney or gravies, some take the opportunity to appreciate  it with extra curries or a side dish of vegetables. These dosas are versatile to the point that it can be likewise presented amid lunch times as a backup to meat,seafood dishes. It is also eaten  like a shawarma roll  with a sweet filling made of new coconut and sugar/jaggery. It is a feast for children to cherish it with a liberal sprinkle of honey,sugar or fruit jam. 

Sajjige Rotti

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Sajjige in Mangalorean dialect, is rava and is utilized to make not merely upma but rather a super flavoursome breakfast called Sajjige Rotti. This dish can be as plain or hot as you wish. There are some who include ground cucumber and some who include carrots, and some who add curd and onions to this and some who don’t. Whatever the adornament, the essential mixture is made with rava.

You can give your usual dosa / idli  a break and head out for an unusual and tasty breakfast item. It is eaten with a lump of homemade butter or just jaggery-ghee or even pickle. For an out of the world taste eat it with chutney pudi and you will never forget the lingering taste.

 Pundi/Undi

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Seasoned, steamed rice dumplings are called undi/oondi in Konkani. They are a popular Mangalore - Udupi breakfast. They are also called pundi gatti in Tulu. 

Undis turn up at least once a fortnight in most Konkani homes. Steamed rice balls with a tangy seasoning are yum in itself. They taste extraordinary when hot undis are presented with heaps of oil on top and with a fiery coconut chutney or pickle.

Undis are made in so many different ways, I have seen many versions myself. people grind the rice well into a paste and make undi,  My granny uses boiled rice along with white rice grains to make undi, others utilize coconut milk to cook the rice grains, a lot of them also  use readily available packaged idli rava/rice  rava to make undi/pundi and so on.. 

Moode

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Picture Credits : http://bit.ly/2mTcf2m

Made out Idli batter poured into moulds made out of screw pine leaves(moode oli). Traditionally they are made at home by the Hindu community of Mangalore but nowadays most people prefer to purchase from the market and as such you may find vendors who sell just that.

Moode taste amazing with any vegetarian or non vegetarian curry of your choice. Traditionally it is eaten with Padhengi Ghassi (whole green gram sprouts cooked in a spicy coconut based gravy). You can try moode for breakfast with some coconut chutney or chicken curry with coconut milk. Oh scrumptiousness! My mouth waters even as I consider it! Cant wait to eat them once more. 

Masala Poha

A standout amongst the most well-known weekend breakfast alternatives at our place is the beaten rice. Beaten rice (also called as flattened rice) is known to have a low GI (Glycemic Index) which in straightforward terms means that it doesn't let your blood sugar levels take off  too high. In Mangalore, beaten rice has various names -'pou' in the Konkani spoken by Catholics,  'avalakki' in Kannada, 'bajil' in Tulu and 'phovu' in the Konkani spoken by GSBs. 

Similarly it is prepared and eaten in a innumerable ways. Sweetened with sugar or jaggery and embellished with coconut or spiced up with green chillies, curry leaves and onions (Masala Pou or Theek Pou) - the combinations of ingredients are quite a few but they all end up in a delicious mixture to make a meagre yet satisfying meal. 

This snack tastes extremely scrumptious if you accidentally or intentionally spill some coffee into it. I am sure that many of you have eaten beaten rice like this. My friend and fellow Rider is an addict to another unique way of enjoying beaten rice, with a cup of curd!

Barpe!!

P.S ; Do check out the poha and curd addict’s blog on music,  if you want to know more about sound and music and its origins. It’s really an interesting blog which is called The Journey of Sound, please do check it out by clicking on the link https://journeyofsoundweb.wordpress.com/