It’s a famous Tuluva Mangalorean recipe with origins in Kundapur, a town near Udupi, India. It is also known as chicken/mutton ghee roast, a fiery red colour with a tangy & spicy flavour from ghee and roasted spices.
Dry chicken from western India’s coast with Malabari & Goan style combines a fragrant spice blend with onions, ginger, and garlic, finished with thick coconut cream.
Small chicken pieces marinated in spices and yoghurt before being chargrilled on skewers.
Angelfish, marinated in a variety of spices and slathered in semolina before cooking. Served with warm, sweet and tangy cabbage.
