3 minute read
GOAN FOODIES
A M A N G L O R E A N F E A S T I N G O A !
B y V a n d i t a I m a g e s b y V a n d i t a
Food is an emotion, sometimes nostalgic, sometimes happiness, a love language and at times excitement. And for me, the recent Manglorean food festival at Fortune Miramar was all about excitement. Just after my recent short hault at Manglore while on my way back to Goa from a trip, I was totally flattered by the array of Mangalorean cuisine the place had to offer. Talking about emotions and food, well this time there was clearly a Fomo as due to time constraints I couldn ’t really try much of the food in this coastal region although the absolute foodie in me made sure I had the signature dishes in Mangalore. And just when I was thinking of taking yet another trip to Mangalore for all the food that I had on my list, Manglorean flavours came to Goa! Thanks to Fortune Miramar and their Namaskara Mangaluru food festival. A festival showcasing handcrafted delicacies created by chef Annapa Poojari who travelled all the way from Manglore. Fortune Miramar, a sleek hotel located at about 3 minutes away from the Miramar beach, a frequent place for client meetings and quick coffee sessions had this time surprised me with a food festival. This sleek hotel has polished rooms with 24/7 room service and other necessities along with airport transfers. I was here for the Namaskar Mangaluru, The festival had an elaborate menu from snacking options like sanna, manglorean buns, Kube Mutli, to the traditional mains such as ghee roast, Pulimunchi, kottige and desserts like ragi manni and kayi Holige Kicked off the excitement in my stomach with some luscious mutton sukkha and some rawa fried kingfish. The perfectly cooked soft mutton
wrapped in the flavours of Mangalore was nothing less than love at first site. The mutton sukkha was one the few best decisions I’d otherwise take I’d say. While I was on my last bite of the rawa fried kingfish, popularly known as Anjal in Mangalore, the aroma of prawns ghee roast was enough to distract me. The rich red preparation with generous amount of ghee and fresh prawns couldn ’t wait but marry the neer dosa immediately. And I guess that’ s how a match made in heaven feels like. An exciting fish preparation, the pulimunchi was enough to elevate a coastal girls mood. The Pulimunchi, a tangy fish preparation, this time with baby kingfish was served in an earthen dish. It was a thick gravy with tamarind being the key ingredient along with some dried spices. Pulimunchi along with fluffy sannas made a delectable combo aswell. I was reminded of the Goan ambot tikk and fish mole often prepared by my grandmother on special occasions. The tanginess of ambott tikk and the thickness and spices in that of mole is synonymous to Pulimunchi. Concluded a delectable meal with raagi manne, a sweet dish made from ragi with just right amount of sweetness I needed after a hearty meal. While I’ ve been to fortune Miramar for their other food festivals and meetings this one trip that took me through the authentic flavours of Mangalore clearly makes it the best one! And by then this Mangalorean food festival had tingled all the emotions of happiness I could ask for.
