Grand Rasoi Restaurant

Grand Rasoi Restaurant is proud to present Mangalore’s Multi-Cuisine Restaurant Specialized with highly experienced team in hospitality industry to serve the customers.

First time in Mangalore Grand Rasoi is introducing authentic Mughlai Dishes, During Mughal Empire; Tandoori cooking went beyond making Naan. The meats were marinated, and cooked in Tandoor. Mughal were Moslems and did not eat Pork. Hindus did not eat Beef. So, both beef and pork were avoided in Mughal cooking. Fowls, sheep and goat, and venison were the main meat dishes. Most of the time meat was ground, cooked with wheat or rice, wrapped around iron rods (Seekh) and slowly cooked it over open fire making Seekh Kabobs .

The meats with bone were braised in fat and cooked slowly on low heat making Korma. The Moghul immersed themselves in the existing culture with the food, and music. By the time of Akbar and Jahangir, the fusion of the food was complete. The lamb kebobs were marinated in Indian spices, the rice pilaf had turned into Biryani. The dried fruits (Raisins), and nuts (Pistachios, Almonds, Cashews) were included in sauces, sweets, and rice. For elegance, silver and gold edible foils were used to decorate foods. The gold and silver were used to make dinner-ware. Chinese porcelain was used for beverages. The Durbar became a complete community dining affair. As the Mughal empire crumbled the Mughalai Cuisine spread and continued to evolve with Nizams of Hyderabad, Nawabs of Lucknow, Pundits in the 'Jammu and Kashmir', Rajputs in their palaces in Rajasthan, and Nobles in Lahore. This will lead to Lucknow and Hyderabad Biryani, Kebabs etcetera. Dum cooking will be revived in Lucknow and takes on a new dimension.