Mangalorean Catholic Cuisine

The Mangalorean Catholic Cuisine is the cuisine of the Mangalorean Catholic community and is largely influenced by Mangalorean, Goan, and Portuguese cuisines.

Mangalorean Catholics are Roman Catholics from Mangalore and the former South Canara district on the southwestern coast of India. They are Konkani people and speak the Konkani language. Most of the ancestors of Mangalorean Catholics were Goan Catholics, who had migrated to South Canara from Goa, a state north of Canara, between 1560 and 1763 during the Goa Inquisition and the Portuguese-Maratha wars. The culture of Mangalorean Catholics is a blend of Mangalorean and Goan cultures. After migration, they adopted the local Mangalorean culture but retained many of their Goan customs and traditions.

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 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 – idli fluffed with toddy or yeast; Dukra Maas – Pork) 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.

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