Rice, coconut, the day's catch
Tulunadu Cuisine
The coastal kitchen that gave rise to Udupi cuisine, cooked at Silver Sands the way it's always been cooked.
The everyday table
Two kitchens, one coastline
Tulunadu cuisine runs on two tracks that meet at almost every meal: the strictly vegetarian tradition associated with the Krishna Matha and its Ashta Mathas — which gave the wider world "Udupi cuisine" — and the coastal non-vegetarian kitchen built around the daily catch from harbours like Malpe.
Both share the same backbone: rice in every form (boiled, ground into batter, pressed into wafers), coconut (grated, ground, or pressed for oil), and a small, precise set of spices rather than a heavy hand with any one of them.
On the table
Dishes worth trying
Kori Rotti
Crisp, sun-dried rice wafers soaked in a fiery, coconut-based chicken curry — arguably the most iconic dish of the Tulunadu table, traditionally eaten with the hands.
Neer Dosa
Delicate, lace-thin rice crepes made from a thin batter (the name literally means 'water dosa'), served for breakfast with coconut chutney or a simple vegetable curry.
Kori Sukka
A drier, intensely spiced chicken preparation roasted with freshly grated coconut and a distinctive masala — a staple at Tulunadu celebrations and Sunday lunches alike.
Fish Fry, Malpe-style
Fresh catch from the Malpe harbour, marinated in a coastal spice rub and shallow-fried in coconut oil — as simple and as good as coastal cooking gets.
Tulunadu Thali
A full spread of rice, sambar, a coconut-based vegetable curry, pickle, and payasam — the everyday meal that has fed this coast for generations, still served at the Krishna Matha.
Taste it yourself
Home-style Tulunadu meals, on request
Let us know when you book and we'll put together a home-cooked coastal meal — vegetarian or otherwise.