Traditional Mangalorean Cuisine
We hardly find traditional Mangalorean-style food at restaurants in this region. If one wishes to have them, he has to go to his ancestral home, where his grandmother would prepare them in the traditional way. North Indian, Chinese, and Continental foods are becoming preferred cuisines, not local ones. People celebrate their regional cuisine in other regions like Andhra, Tamil Nadu, and North Karnataka. We find Udupi hotels everywhere, but the food offered is anything but Udupi style. It is high time we celebrate our local traditional Mangalorean cuisine. They are suitable for the geography and climate of this region. Food items such as Mangaluru Buns, Goli Bhaje, Sajjige Bhajilu, Pundi, Semige, Pathrode, Padenji, Moode and Kottige are offered at Cocoguru Adigemane.

Hygiene
Food is among the most important inputs to the human body. Some Restaurants are found to have among the worst hygiene and cleanliness standards. Spilt food sticks on the floors and tables, vegetable decay, sink blocks, pests are all over the place, the kitchen is overcrowded, equipment needs to be up to the standards, and preparations need to be more coherent. Doing anything to manage this will cost a lot of money, and restaurants are wary of passing this cost on to customers. We maintain the highest standards of food hygiene and maintenance in our restaurant. We follow strict food safety protocols by fssai and ensure that our kitchen and dining areas are spotless. The food waste is disposed of at our biogas plant, and the plates are sterilized using hot water, creating a safe and healthy environment for our guests and staff. We strive daily to break the stigma of restaurants not being clean.

Healthy
We generally go to restaurants to savour the taste or when we are outside and home food is not available. We also budget for the unhealthiness that comes with hotel food. At Cocoguru Adigemane, you need not come with that guilt of eating unhealthy food. There will be no artificial flavours, colours, tastemakers, caustic soda, Ajinomoto, preservatives, etc., added to your food. No excess chillies, salt and spices so that it will not be hard on the stomach and enable you to savour the natural taste of the ingredients in the dish. Coconut oil, known for its numerous health benefits, is being produced at our factory. We believe that food should be easily digestible so that the stomach feels light even after a heavy meal, and Instant energy should be available after eating.

Freshly Prepared
All the food items available at the restaurant are freshly prepared on the same day, in the same session. Leftover food is not reused. This has forced us to limit the items on the menu. We focus on those few items and serve them well.

High-Quality Ingredients
We have learned that in making coconut oil, the first step to making the best quality is sourcing and selecting the best quality raw material, which is copra. So, the best quality ingredients will be sourced directly from the source so that they will be available consistently throughout the year. It means paying a higher price and keeping a higher inventory. But it helps deliver better food quality. For example, Ghee, milk products and Ice-creams from Amul and Nandini. Packaged drinking water from Tata, Coconut Oil from Cocoguru, Black Jaggery, Gokarna salt, etc. All the masalas and pickles are prepared in-house.

Natural Taste
We have realised that adding more salt, chillies, tamarind, sugar, spices, oil, or any magic ingredients is unnecessary to attain the best taste. It is enough if we just allow the natural taste of the ingredients to showcase itself rather than overpowering them with spices.

Coconut Oil
Starch, proteins, and fat are the three most important nutrients for the human body. Selection of the right fat becomes even more important. At Cocoguru Adigemane, we use only the finest Coconut Oil and Ghee—no refined oils. Coconut Oil is a locally consumed oil that makes food taste good, is good for the heart and health, and makes the whole kitchen aromatic. We intend to bring back the taste of coconut oil to the palates of our customers.

Environment Friendly
Along with serving great food to customers and making money for ourselves, caring for the environment is a top priority. So, we take several measures to care for Mother Earth.

Sewage Treatment
Washing hands after eating, plates, utensils, floors, tables, etc. generates a lot of wastewater. This waste water is not let into public streams or drainages. It undergoes sewage treatment before being used to water the plants and trees outside. Setting up and running a sewage treatment plant does drain our finances a bit, but we consider it our responsibility to not pollute water and reuse water effectively. Sadly, we haven’t seen any other restaurant in Puttur town that does it.

Solar Energy Usage
Hygiene is paramount inside the restaurant, so we insist on all staff’s personal hygiene, including bathing before work. This requires hot/warm water. Plates and utensils are to be washed with hot water for sterilization. We avoid using electricity or burning fossil fuels; instead, we use renewable solar energy for heating water.”

Biogas Fuel
The generated food waste is not thrown outside or into drainage; it is shredded and fed into the biogas plant. Biogas generated from the plant is used as fuel for cooking. This offers a dual advantage,

• It acts as a sink for food waste
• It replaces LPG, a non-renewal fossil fuel with green renewable energy.

Banana Leaf and Areca Leaf Plate
Food is served on banana leaves inside the restaurant. These banana leaves are biodegradable. Unlike steel plates, they need not be washed, thereby saving water. Areca leaf plates are used for parcels and takeaways. Again, unlike plastic or foam plates, they are biodegradable.

Restaurant Management Software
Restaurant management software is used to manage the entire restaurant’s operations. With this, the operations run faster and more accurately. When an order is placed at the table, a Kitchen Order Token (KoT) is immediately generated and sent to the kitchen to prepare the food against the order. This eliminates the need for the captain to walk all the way to the kitchen and shout to the cook to prepare the ordered item. The prepared item reaches the right table, as the table number is part of the KoT. This way, the captain can always attend to the customers and handle their queries or place orders.

Live Menu
Many times, we go to a restaurant and find a very elaborate menu, but when we order, we find that the item is not available at that point. To avoid this confusion, a live menu on the website lists only those items that are available in real-time. Customers can also directly order from the online live menu without the need to wait for the captain.

Digital payments
Customers can make all kinds of digital payments through UPI, eliminating the need to carry cash or give or take change.

Transparency
We believe the customer has the right to know everything about the food he consumes. Customers can walk into the kitchen and see the process and upkeep. Recipes of all the food items are shared online on our website.

Accessibility
We strive to make our food offerings accessible to all, irrespective of their preferences or restrictions. Our diverse menu caters to different dietary needs.
With the vision of Serving traditional Mangalorean vegetarian cuisines using coconut oil, we intend to make strides in the food industry.

Integrity
We follow all the laws of the land, though they are extremely difficult to read/understand and follow. All sales are done with bills. By paying the necessary taxes, the tax value is not passed on to customers; rather, it is included in the price. We conduct our business with fairness and honesty.