Mangalorean Catholic cuisine

Mangalorean Catholic cuisine is a distinct culinary style that forms an integral part of the Indian cuisine. It is the cuisine of the Mangalorean Catholics, an ethno-religious community of Roman Catholics hailing from the Mangalore Diocese (formerly South Canara) on the southwestern coast of Karnataka, India.

History

The history of Mangalorean Catholic cuisine dates back to the 16th century when the Portuguese colonized Mangalore. The cuisine is heavily influenced by the Portuguese cuisine, with dishes such as Pork Bafat, Sanna, and Dukra Maas being the most notable.

Ingredients

The primary ingredients in Mangalorean Catholic cuisine are rice, coconut, and fish. Rice is the staple food and is used in a wide variety of dishes. Coconut is used in many forms such as grated, fried, coconut milk, and in the form of oil. Fish forms the basis of meals and is cooked in different ways.

Dishes

Some of the popular dishes in Mangalorean Catholic cuisine include Pork Bafat, Sanna, Dukra Maas, Kuswar, and Patrode. Pork Bafat, also known as Bafad, is a spicy pork dish that is considered a delicacy. Sanna is a type of fluffy idli that is usually served with Pork Bafat. Dukra Maas is a festive dish made of pork and is traditionally eaten on Christmas. Kuswar is a term often used to mention a set of unique Christmas goodies which are part of the Mangalorean Catholic tradition. Patrode is a dish made of Colocasia leaves stuffed with rice, dal, jaggery, coconut, and spices, which is then rolled and steamed.

See also

• Indian cuisine
• Goan cuisine
• Karnataka cuisine