Traditional Mangalorean Cuisine

Traditional Mangalorean-style food is rarely found in restaurants today. To enjoy it, one usually has to visit an ancestral home where a grandmother might prepare it in the traditional way. North Indian, Chinese, and Continental cuisines have become more popular than local dishes. In states like Andhra, Tamil Nadu, and North Karnataka, people proudly celebrate their regional cuisine, but here it is fading. Udupi hotels are found everywhere, yet the food they serve is far from authentic Udupi style. It is high time we celebrated our traditional Mangalorean cuisine, which perfectly suits the geography and climate of this region. At Cocoguru Adigemane, we serve local favorites such as Mangaluru Buns, Goli Bhaje, Sajjige Bhajilu, Pundi, Semige, Pathrode, Padenji, Moode, and Kottige.

Hygiene

Food is one of the most important inputs to the human body. Unfortunately, some restaurants maintain the worst hygiene and cleanliness standards—spilled food sticking to floors and tables, decaying vegetables, blocked sinks, pests, overcrowded kitchens, and poorly maintained equipment. Addressing these issues costs money, and many restaurants hesitate to bear that expense. At Cocoguru Adigemane, we uphold the highest standards of hygiene and cleanliness. We strictly follow FSSAI food safety protocols, ensuring our kitchen and dining areas are spotless. Food waste is disposed of in our biogas plant, and plates are sterilized with hot water, creating a safe, healthy environment for both guests and staff. Every day, we strive to break the stigma that restaurants are unclean.

Healthy

Most people visit restaurants to enjoy taste or simply because home food isn’t available, often accepting the fact that eating out is unhealthy. At Cocoguru Adigemane, you don’t need to carry that guilt. Our food contains no artificial flavors, colors, tastemakers, caustic soda, Ajinomoto, or preservatives. We avoid excess chilies, salt, and spices, allowing you to enjoy the natural taste of the ingredients. We cook with coconut oil from our own factory, known for its health benefits. We believe food should be easy to digest, leaving the stomach light even after a heavy meal, while providing instant energy.

Freshly Prepared

All our dishes are freshly prepared on the same day, during the same session. We never reuse leftovers. This approach has encouraged us to keep our menu limited, focusing on a few items that we prepare and serve exceptionally well.

High-Quality Ingredients

From our coconut oil business, we learned that quality starts with sourcing the best raw material—in that case, copra. Similarly, we source the best ingredients directly from reliable producers to ensure consistent availability year-round. Though this means paying more and maintaining higher inventory, it ensures superior food quality. For example, we use ghee, milk, and ice creams from Amul and Nandini, packaged drinking water from Tata, coconut oil from Cocoguru, black jaggery, Gokarna salt, and more. All masalas and pickles are prepared in-house.

Natural Taste

We believe there is no need to overload food with salt, chilies, tamarind, sugar, spices, or oil. Instead, we let the natural flavor of the ingredients shine through, creating a wholesome and authentic taste.

Coconut Oil

Starch, proteins, and fats are the three most important nutrients for the human body, making the choice of fat especially critical. At Cocoguru Adigemane, we use only the finest coconut oil and ghee—never refined oils. Coconut oil is a traditional local oil that enhances taste, benefits heart health, and fills the kitchen with its distinct aroma. We want to reintroduce its flavor to our customers’ palates.

Environment Friendly

Along with serving good food and running a business, we take caring for the environment seriously. We follow several eco-friendly practices.

Sewage Treatment

Washing hands, plates, utensils, floors, and tables generates large amounts of wastewater. Instead of releasing it into public drains, we treat it in our sewage treatment plant and reuse it for watering plants and trees. While this adds to our expenses, we consider it our responsibility not to pollute and to conserve water. Unfortunately, no other restaurant in Puttur town practices this.

Solar Energy Usage

Personal hygiene is essential for our staff, who are required to bathe before work. This, along with sterilizing plates and utensils, requires large amounts of hot water. Instead of relying on electricity or fossil fuels, we use renewable solar energy for water heating.

Biogas Fuel

Food waste is shredded and fed into our biogas plant rather than being discarded. The resulting biogas is used as fuel for cooking, offering two major advantages:

• It acts as a safe disposal method for food waste.
• It replaces LPG, a non-renewable fossil fuel, with clean renewable energy.

Banana Leaf and Areca Leaf Plates

We serve food on banana leaves, which are biodegradable and water-saving since they don’t require washing like steel plates. For parcels and takeaways, we use areca leaf plates, which, unlike plastic or foam, are eco-friendly and biodegradable.

Restaurant Management Software

We use restaurant management software to streamline operations. When an order is placed at a table, a Kitchen Order Token (KoT) is generated and sent directly to the kitchen. This eliminates the need for captains to walk back and forth or shout orders. Since the KoT includes the table number, the food reaches the right place quickly. This system allows staff to focus more on serving customers and addressing their needs.

Live Menu

Many restaurants offer long menus, yet items are often unavailable. To avoid this, our website features a live menu displaying only the dishes available in real-time. Customers can also place orders online directly from this live menu without waiting for staff assistance.

Digital Payments

We accept all forms of digital payments through UPI, removing the hassle of carrying cash or dealing with change.

Transparency

We believe customers have the right to know what they eat. Guests are welcome to walk into our kitchen and see the cooking process and cleanliness for themselves. Recipes of all our dishes are also shared on our website.

Accessibility

We strive to make our food accessible to everyone, regardless of their preferences or dietary restrictions. Our diverse menu caters to a wide range of needs.
With our vision of serving traditional Mangalorean vegetarian cuisine prepared with coconut oil, we aim to make a meaningful impact in the food industry.

Integrity

We strictly follow all laws, even though they can be difficult to interpret and implement. All sales are billed, and necessary taxes are paid—already included in the price so customers don’t bear extra costs. We run our business with honesty and fairness.