<p>It has changed names and hands over the years but settled into a steady niche with patrons, who come in and know just what they want.<br /><br />Stephen, a former techie by profession, is as laidback as the atmosphere here and is quite content to keep a benevolent eye on the place without getting too stressed out. A blackboard stands outside with the day’s special written out in chalk, depending on the local fish monger's stock. “It was my dream to own my own restaurant and I used to frequent ‘Konkan’ as I was called to try out the Mangalorean food there.<br /><br /> When the owner decided to give up the place, I decided to take it over and changed the name to Mangalore Pearl,” he explains. The place is furnished with simple chairs and tables with scientific looking posters of marine life on the walls. Serving ‘Kori Rotti’, a coconut based spicy curry with thin crisp wafers, ‘sannas’ and neer dosas that accompany the various kinds of gravies and curries that are typically coastal, the place also offers vegetables cooked in the traditional Mangalorean way. “Our ghee roast is very different from the ones made in other restaurants and people love our ‘chicken roce curry’ that goes well with the ‘neer dosas’. I am passionate about the food, even at the cost of ignoring the business part,” he adds.<br /><br />Regulars come in for fish curries made from Pomfret, Surmai or strange and unusual varieties like barracuda or fresh ‘Bombay duck’. Prawns, mussels and dishes made from dried shrimp also feature regularly on the menu again depending on the availability. A couple of choices for dessert include ‘Maani’, a pudding made from rice and coconut milk, (they also do a ragi option) or a caramel custard. The prices are quite affordable and most dishes are under Rs 100. Mangalore Pearl is closed on Tuesdays.<br /></p>
<p>It has changed names and hands over the years but settled into a steady niche with patrons, who come in and know just what they want.<br /><br />Stephen, a former techie by profession, is as laidback as the atmosphere here and is quite content to keep a benevolent eye on the place without getting too stressed out. A blackboard stands outside with the day’s special written out in chalk, depending on the local fish monger's stock. “It was my dream to own my own restaurant and I used to frequent ‘Konkan’ as I was called to try out the Mangalorean food there.<br /><br /> When the owner decided to give up the place, I decided to take it over and changed the name to Mangalore Pearl,” he explains. The place is furnished with simple chairs and tables with scientific looking posters of marine life on the walls. Serving ‘Kori Rotti’, a coconut based spicy curry with thin crisp wafers, ‘sannas’ and neer dosas that accompany the various kinds of gravies and curries that are typically coastal, the place also offers vegetables cooked in the traditional Mangalorean way. “Our ghee roast is very different from the ones made in other restaurants and people love our ‘chicken roce curry’ that goes well with the ‘neer dosas’. I am passionate about the food, even at the cost of ignoring the business part,” he adds.<br /><br />Regulars come in for fish curries made from Pomfret, Surmai or strange and unusual varieties like barracuda or fresh ‘Bombay duck’. Prawns, mussels and dishes made from dried shrimp also feature regularly on the menu again depending on the availability. A couple of choices for dessert include ‘Maani’, a pudding made from rice and coconut milk, (they also do a ragi option) or a caramel custard. The prices are quite affordable and most dishes are under Rs 100. Mangalore Pearl is closed on Tuesdays.<br /></p>
