Journal of Hotel and Business Management
Open Access

Department of Dietetics, Mount Carmel College, Bangaluru, India

Publications

• Research Article   
  A Study on the Acceptance of Traditional Tuluva Cuisine in Mangalore
  Author(s): Claret Shalini Dsouza* and Jeena John
  
  Mangalore is an important port city in the South Indian state of Karnataka. With its Arabian coastline, it is home to a variety of cuisines. Tuluva cuisine forms a part of the Mangalorean cuisine which comprises cuisines like Udupi as well as cuisines of different Mangalorean communities like the Hindus, Christians and Muslims with the Tuluva ethnic group forming the majority of the population. Tuluva cuisine comprises some unique dishes such as chicken sukka, Neer dosa, Kori rotti, patrode, kadubu, bangude pulimunchi, chicken ghee roast and many more which are found to be prepared predominantly in this region of the country. It's being liked now by people all over the country. As a result, there is an increase in the number of Mangalorean based restaurants sprouting all over Karnataka and the country as well. Hence, it is difficult to give the exact numbe.. View More»
  DOI: 10.35248/2169-0286.23.12.043

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