Mangalorean cuisine

Since Mangalore is a coastal city, fish forms the staple diet of most people.

[1] Mangalorean Catholics' Sanna-Dukra Maas (Sanna – idli fluffed with toddy or yeast; Dukra Maas – Pork), Pork Bafat, Sorpotel and the Mutton Biryani of the Muslims are well-known dishes.

Khali (toddy), a country liquor prepared from coconut flower sap, is popular.

Mangalorean Catholic cuisine has distinct Portuguese influence due to the history of colonialism as can be seen in Laitao, the famous pork roast served as the Pièce de résistance at wedding dinners, and Pork Sorpotel.

The Sheveo Roce and Pathal Bakri (a variant of Kori Rotti) are dry rice flakes dipped in chicken gravy dishes.