South India and Seafood

The southern parts of India are known to be the hub for seafood. Living in Mangalore, a coastal city, I had in my childhood already developed love for seafood. In the pre-pandemic times, I was invited to a newly opened restaurant named ‘Janatha Lunch Home’ located in Falnir, Mangalore. They serve a great variety of fresh fish and is by far one of the worth-visiting seafood outlets in the city. Here’s a few pictures I shot. Forgive me if they get you drooling at odd times hehe.

That’s all the fish we feasted on for lunch that day and I must say it was all so scrumptious, yumm.. The place was quite crowded, probably because it was their first day. The orders were also a little delayed but the food was worth the wait.

The first dish from the left is Boothai Tava Fry (pan-fried Sardines), second is Maanji Green Masala (Pomfret) and the third one is Bolanjir Rava Fry (Silver Fish fried in semolina).

Above is the Maanji Ghee Roast (Pomfret). Ghee Roast is a fiery and slightly tangy dish famous and loved by many in our city. This dish is originally from Mangalore.

Dishes from left are Yetti Ghee Roast (Prawns), Steamed Anjal Uppu Munchi (King Mackerel Salt & Pepper) and Bondas Golden Fry (Calamari).

Here’s the South Indian Fish Thali (Platter). The platter consists of Nungel Meen Chutney (Dried Fish Chutney), Sandige (Tiny Fried Disks), Fish Curry, Vegetable Curry & Boiled/White Rice). To the right we have Sol Kadi – a drink made by mixing kokum and coconut milk. This drink is a special digestive drink had after a meal to prevent acidity issues and aids digestion.

The dish names above are in the Tulu language, which the natives of Mangalore-Udupi speak. If you’re a non-vegetarian and are ever here in South India, you just have to try our authentic seafood culture.