Plateful of Adventures @ Home and Beyond!
Indian-style pickled onions, or “sirke wale pyaaz,” are a quintessential condiment that adds a burst of flavor to any meal. With their vibrant pink hue and tangy, slightly sweet taste, these pickled onions are a staple in Indian households and restaurants alike.
Dali Toye is a simple, flavour packed , Mangalorean GSB (Goud Saraswath Brahmin) Style soupy lentil curry.
The ripe-mango curry is unlike any mango dish you’ve ever tasted. It is a traditional Mangalorean sweet & savoury curry made of whole ripe mangoes
Tendli Talasani is a simple Mangalorean GSB Style, Ivy-gourd stir-fry tempered with lots of garlic and chillies.
Bendan Thel-Piyao is a simple, quick and easy okra dish prepared in the traditional Mangalorean Thel-Piyao style of cooking
The Mangalorean Spinach and Black-Eyed Peas Curry is a creamy, flavour packed curry which you will keep slurping on endlessly. It is your perfect companion on a rainy day topped on some par-boiled rice along with some fried fish for company.
Tendli-Moi is a very traditional Mangalorean stir-fry using Ivy-gourd and Cashewnuts. It features prominently during the festivities of both the GSB community and the Catholic community of Mangalore and its surroundings.
Tomato chutney is a flavour packed condiment made from ripe tomatoes blended with a few aromatics. A perfect accompaniment with South Indian breakfast and snacks
An explosion of multiple flavours & textures – the Mangalorean Beetroot Salad is a classic. It is a veteran of the traditional Mangalorean Catholic Wedding menu from the 80’s & 90’s.
The word Gurkensalat directly translates to Cucumber Salad in English. This German Cucumber Salad is as simple as its name. It is a regular on the Salatteller (Salad Platter) in German restaurants. This salad is enjoyed in two ways – with a vinegar-sugar dressing and a creamy version using sour cream. It is best enjoyed chilled and alongside meat based mains