Chettinad Crab Masala (Tamil Nadu): A spicy and aromatic crab curry made with a blend of Chettinad spices, a true delight for seafood enthusiasts.
Mangalorean Chicken Sukka: Succulent chicken pieces cooked with roasted spices and grated coconut, offering a burst of coastal flavors.
Kerala Avial: A mixed vegetable dish cooked in a creamy coconut and yogurt gravy, known for its mild yet satisfying taste.
Karimeen Pollichathu (Kerala): Pearl spot fish marinated with spices, wrapped in banana leaves, and grilled to perfection, showcasing Kerala’s coastal grilling techniques.
Andhra Royyala Iguru: A spicy prawn curry with a rich tomato and onion base, reflecting the fiery flavors of Andhra cuisine.
Udupi Neer Dosa: Thin, delicate rice crepes served with a variety of coconut chutneys and vegetable curries, a specialty from the Udupi region of Karnataka.
Kakka Erachi Ularthiyathu (Kerala): A flavorful stir-fry dish made with clams, coconut, and a medley of spices, a coastal delicacy.
Mangalorean Goli Baje: Fluffy, deep-fried dumplings made from rice and maida (all-purpose flour), often served as a crispy snack in Mangalore.