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Coastal City Embraces Arabic Cuisine: Mandi Restaurants Thrive in Mangaluru
4 Oct
Summary
- Mandi, an Arabic dish, gaining popularity in Mangaluru
- Traditional slow-cooking method in dug-up ovens
- Mandi restaurants mushrooming, offering distinctive taste compared to biryani
As of 2025-10-04T18:14:28+00:00, the coastal city of Mangaluru in Karnataka has witnessed a culinary shift, with the traditional biryani facing competition from an Arabic dish called Mandi. The aroma of spiced rice and slow-cooked meat wafting through Mangaluru's restaurants is no longer solely associated with the Nawabi recipe, but rather with the growing popularity of Mandi.
Mandi, a favorite among Indian expats working in the Gulf or returnees, has led to the mushrooming of Mandi restaurants in Mangaluru over the past few years. The traditional method of preparing Mandi involves slow-cooking meat, typically chicken or mutton, in a dug-up oven, allowing the flavors to infuse with the rice and meat naturally over time. This distinctive cooking process sets Mandi apart from the more familiar biryani.
One of the first establishments to introduce this Arabic dish to Mangaluru is Manha's Mandi, started by Mohammed Ashraf near Thokkottu in February 2020. Ashraf, who was not from a restaurant background but shared a love for Mandi, saw an opportunity to serve the dish locally, rather than having to travel to Kerala to savor it. Since then, a dozen other similar eateries have opened in the city, catering to the growing demand for this unique culinary experience.
