Owned by Ganesh Nayak, Kodial’s has been around for the last five years and is a favourite amongst locals. Enter the restaurant and you will be greeted by functional seating and posters of the rich heritage of Mangalore. The place can seat around 25-30 people. Lunch starts at 12.30 in the afternoon but one can go early to avoid the serpentine queues.
While the lunch buffet has a wide variety, there are certain signature dishes which one must try. One of the ‘must-tries’ in the buffet is the neer dosa. Light and fluffy, it also appeals to the calorie conscious. The tomato gojju which has a tangy taste with a strong hint of tamarind, complements the neer dosa perfectly. Another Mangalorean specialty is the shavige or bland boiled glass noodles, best eaten with sweet coconut milk served here. During the monsoon season, they also serve wonderful patrade or spicy, steamed rolls cooked in Colocasia leaves. If you feel like
munching on something in between courses, then you can try the triangular kara dosai or the ever popular Mangalore bajji or gollibajje (deep fried maida bajjis). The jackfruit based dishes are another Mangalore specialty.
Ranjini, an IT professional frequents the place with her colleagues. “I come here once every two months. The food is quite heavy. I love the cuisine because it is different from home food and is delicious. My favourite is the neer-dosa.”
Apart from this, there are also rasam, sambar, pallya and kootu. There are also an array of chutneys, podis and pickles. Amongst these, the mor molaga or fried chillies are highly recommended. Kodial’s also serves various rice preparations like pulao and puliyogare which can be eaten with raitha. For dessert, there is a wide variety including kesari bath, payasam, and strawberry buttermilk.
So, the next time you feel like having some authentic South Canara food, head over to Kodial’s
They have a lunch buffet on weekdays too but that is less extensive. They also have polis, laddus, halwas and other packaged sweets and snacks on sale.