The name Manipal stirs recognition for a certain academic institution but the city is more than that. This locality placed just 7 kilometers away from centre of Udupi city, Karnataka, is replete with a culture of it’s own. Student population dominates it, opening doors for multiple fast food chains and restaurants to evolve the city’s food culture. Yet the heart of Manipal remains with traditional Udupi cuisine. Majorly vegetarian, a full course Udupi meal is served on a plantain leaf, placed on the ground. Dishes are served in a sequence starting with smallest of things like, ghee, salt, pickle, kosambari (salad), bajji (chutney) to spiced rice, koddelu, ajethna, happalla, rasam and paramanna. A typical plate of any Manipal household features iconic dishes, masala dosa, patrode (savory swiss rolls made with colacasia leaves), kotte kadubu (steamed batter in jackfruit leaves), bisi bhele bhath, sambar, Mangaluru buns, pelakai appa (fried dumplings made from jackfruit) and gashi (thick gravy-like dish made by using peas or pulses with coconut). Pelakai halwa, a sort of jackfruit halwa is the next best thing to payasa to finish a traditional Udupi meal on a sweet note.