Mangalorean Dinner with Tasty Talks
Oct
23

Mangalorean Dinner with Tasty Talks

Tickets

This event will feature food from Mangalore, a coastal region on the west coast of India, also called the Malabar coast. Food here focuses on seafood, spiced with tamarind, chilies, coriander, peppers, and curry leaves - spices and herbs that naturally grow in the region. You will taste a slice of what is typically enjoyed in a Mangalorean home during your experience! Tickets available at the link below.

  • Goli Bajji with Coconut Chutney
    Deep-fried, fluffy dough balls flavoured with spices and served with freshly made coconut chutney.

    Squid Sukka Fry
    Squid cooked in a spicy, aromatic base and finished with dried coconut, creating a deliciously crumbly coating.
    Vegetarian: Chana Sukka, black chickpeas cooked in a spicy masala and finished with dried coconut.

    Neer Dosa with Kori Gassi
    Soft, delicate rice dosas served with Kori Gassi, chicken simmered in a fragrant coconut milk sauce with Mangalorean spices.
    Vegetarian: Padengi Gassi, sprouted mung beans cooked in a spiced coconut milk sauce.

    Mangalorean Prawn Biryani
    Fragrant rice cooked with whole spices and prawns, served with a refreshing cucumber and onion raita.
    Vegetarian: Mixed Vegetable Biryani, cauliflower, carrots, potatoes, white beans and green beans cooked with aromatic spices and rice, served with raita.

    Egg Ghee Roast
    A classic from the restaurants of Mangalore - popularised by Shetty Lunch Home. Eggs cooked in a savoury, spicy and buttery sauce that will leave you wanting more!
    Vegetarian: Mushroom ghee roast, a classic vegetarian substitute

    Ghasagase Payasa
    A traditional poppy seed dessert with cashews and raisins. A cooling and perfect ending to a spicy coastal meal

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Spice Workshop | Masala Curious X Khao Foods
Oct
3

Spice Workshop | Masala Curious X Khao Foods

Join Anirudh (from Khao) and Soma (from Masala Curious) for a workshop where you’ll learn various ways to combine spices while preparing a three-course dinner.

During this workshop, you’ll learn how to use spices in a lentil dish, a versatile marinade for proteins, salad dressings, and even spices in desserts!

You’ll go home with gezellig memories, your own unique spice blend, and the confidence to use spices that often just sit at the back of the cupboard. Not to forget, a full belly :)

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