Mangalore is in the area referred to as South India. The chief language spoken is Kannada, an ancient Dravidian tongue that predates Sanskrit. There are records of a robust sea-trade (and pirates!) dating back to the era of Pliny the Elder in the 1st century. Traders plied goods northwards to Goa, Surat, Kutch, onto Muscat, Egypt and into Europe. Items traded were rice, turmeric, ginger, pepper, cassia-cinnamon, sandalwood, teak-wood.

This menu of spring will feature foods that sprout and foster awakening the body and mind to the coming season of growth. 

 Sambhar: Lentils spiced with coriander, fenugreek, roasted coconut and tamarind.

Idli: Fermented Rice and Lentil cakes, Drizzled with Ghee.

Coconut chutney: Fresh coconut, flavored with tamarind and tempered with mustard seed and curry leaf.

Masala potato: Over-wintered, local, root-vegetables tempered with ginger, turmeric, mustard seed.

Dosa: Fermented rice and Lentil batter crepe.

Green Papaya Pickle :Unripe papaya pickled with Ginger, Hot pepper, Lime, jaggery.

Sprouted moong cachumber: reawaken to sunny living with this tart, piquant salad.

Ginger-Coconut Pops: Coconut milk infused with fresh ginger, sweetened with Spring Maple-Syrup.