Our vision: serve traditional Mangalorean vegetarian food, cooked in coconut oil.
Cocoguru’s wider aim is to bring the goodness of the coconut to as many people as possible. Adigemane is a natural extension of that.
Traditional Mangalorean food
Our roots are worth keeping for generations. Elsewhere in India people proudly celebrate their local food, but here it has become fashionable to prefer North Indian, Chinese or Western dishes. Those are fine in their own place, and to enjoy now and then, but our own food deserves the same pride. Today traditional Mangalorean food is hard to find in a restaurant; you usually have to visit an ancestral home where a grandmother still cooks it the old way. It suits the climate of our coast, and it is time it was celebrated.
Our promoters come from the Havyaka Brahmin community in Puttur, where the Cocoguru brand was born. We focus on the food of this coast: coastal Karnataka, the Konkan coast, Mangaluru, Udupi, Karavali, South Canara, Dakshina Kannada and Tulu Nadu, historically known as Parashurama Kshetra. On our menu you will find local favourites such as Mangaluru buns, goli bhaje, sajjige bhajilu, pundi, semige, pathrode, padenji, moode and kottige.
Non-vegetarian food is popular in this region, but vegetarian food can be just as flavourful and nourishing. We serve what we ourselves eat and believe in: purely vegetarian meals.
Fresh, clean and light
- Fresh. Every dish is made the same day, for the same session, and leftovers are never reused. That is also why our menu is short: a few dishes, made well.
- Clean. We follow FSSAI food-safety rules, keep the kitchen and dining area spotless, and sterilise plates with hot water. Guests are welcome to walk into the kitchen and see for themselves. Every day we try to break the idea that restaurants are unclean.
- Light and natural. No artificial flavours, colours, taste-makers, MSG, caustic soda or preservatives, and no heavy hand with salt, chillies, tamarind, sugar, spices or oil. We let the ingredients taste of themselves, so you leave feeling light even after a full meal, without the guilt that often comes with eating out.
- Good ingredients. Our oil business taught us that quality starts with the raw material. We buy from reliable producers, even though it costs more and means holding more stock: ghee, milk and ice cream from Amul and Nandini, drinking water from Tata, black jaggery, Gokarna salt and, of course, Cocoguru coconut oil. All masalas and pickles are made in-house.
Cooked in coconut oil
Coconut oil has long been the cooking oil of this coast, the land of coconuts, and it brings out the best in Mangalorean food. Many restaurants have moved to cheaper refined oils, partly because pure coconut oil is hard to source. We cook only with coconut oil from our own mill, and ghee, never refined oils, to bring its taste and aroma back to the table.
Care for the environment
- Sewage treatment. Water from washing hands, plates, utensils and floors is treated in our own plant and reused on plants and trees, not released into public drains. It costs more, but we see it as our duty not to pollute.
- Solar hot water. Staff bathe before work, and plates and utensils are sterilised in hot water; solar heaters supply it.
- Biogas. Food waste is shredded and fed to a biogas plant: a safe way to dispose of it, and fuel that replaces LPG.
- Leaf plates. Meals are served on banana leaves, and takeaways packed in areca-leaf plates: biodegradable, and no washing water needed.
Run simply and honestly
- Orders go straight to the kitchen. Orders taken at the table print in the kitchen as a kitchen order ticket (KOT) with the table number, so staff spend their time on guests, not running back and forth.
- A live menu. Our website shows only the dishes available right now, and guests can order from it directly.
- Digital payments. All UPI payments are accepted.
- Open recipes. The recipes of our dishes are on our website.
- Integrity. Every sale is billed, and taxes are included in the price. We follow the law even when it is hard to interpret.
