Signature
Kori Rotti
Thin, crisp rice-flour wafers soaked in a fiery, coconut-based chicken curry until they soften — one of Tulunadu's most iconic dishes, eaten with the hands.
Tulunadu Cuisine
Rice, coconut and the day's catch — a coastal food culture built around a handful of staples, endlessly reinvented.
A Cuisine of the Coast
Simple ingredients, deep flavour
Tulunadu cooking leans on rice and coconut in almost every form — batters, gravies, chutneys — brightened with tamarind, curry leaf and a distinctive local red chilli called Byadgi. Seafood is central along the coast, while inland Tulu households turn the same techniques toward chicken, mutton and vegetables. Our kitchen at Arabian Shore serves this repertoire alongside familiar multi-cuisine dishes, so you can go as deep into local flavour as you like.
Breakfast
Neer Dosa
Delicate, lace-thin rice crepes made from a thin batter ("neer" means water), traditionally paired with chicken curry, chutney or simply ghee and jaggery.
Signature
Kori Sukka
A dry, deeply spiced chicken preparation roasted with coconut and coastal spices until every piece is coated and dark with flavour.
Seafood
Fish Fries (Meen/Anjal Fry)
The coast's daily catch — kingfish (anjal), mackerel (bangude), pomfret and more — marinated in a rustic red masala and shallow-fried to a crisp edge.
Snack
Patrode
Colocasia (taro) leaves layered with a spiced rice-lentil paste, rolled, steamed and then pan-fried in slices — a Tulu classic often made for festivals.
Seafood
Kane (Ladyfish) Fry
A prized, delicately flavoured fish, cleaned and fried whole in a coastal spice coating — a favourite among regulars along this shore.
And Much More
A pantry with endless variations
Gassi Curries
Coconut-based curries — chicken, prawn or vegetable — coloured deep red with Byadgi chilli and roasted coconut masala.
Kadubu & Kotte Kadubu
Steamed rice dumplings, some wrapped and cooked in jackfruit leaf cones for a subtle aroma — served with curry or ghee.
Jackfruit & Coconut Sweets
Seasonal jackfruit turned into halwa and payasam, alongside coconut-rich sweets served on festival occasions.