Mangalorean Cuisine
CHF 56.75
Auf Lager
SKU
NU5CO01ASD0
1 Verfügbar
Geliefert zwischen Mi., 24.09.2025 und Do., 25.09.2025
Details
High Quality Content by WIKIPEDIA articles! Mangalorean cuisine is a collective name given to the cuisine of Tulu Nadu region of India which comprises cusines like Udupi as well as cuisine of other Mangalorean communities like that of the Mogaveeras, Billavas, Ganigas, Bunts,Saraswat Brahmins, Mangalorean Catholics and the Bearys.Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients to most Mangalorean Curry, as are ginger, garlic and chili. Mangalorean Fish Curry is popular dish in Karnataka. well-known Bunt dishes include Kori Rotti (dry rice flakes dipped in gravy), Bangude Pulimunchi (silver-grey mackerels), Beeja-Manoli Upkari, Neer dosa (lacy rice-crêpes), Boothai Gasi, Kadubu, and Patrode. The Konkani community's specialities include Daali thoy, beebe-upkari (cashew based), val val, avnas ambe sasam, Kadgi chakko, paagila podi, and chana gashi. Vegetarian cuisine in Mangalore, also known as Udupi cuisine, is known and liked throughout the state and region.
30 Tage Rückgaberecht
GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786130845476
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- EAN 9786130845476
- Format Fachbuch
- Titel Mangalorean Cuisine
- Herausgeber Alphascript Publishing
- Anzahl Seiten 136
- Genre Biologie
Bewertungen
Schreiben Sie eine Bewertung
