Mangala Amma
Their Story
Mangala grew up on a coffee estate in Coorg where food was cooked in earthen pots over firewood and every meal was a ceremony. Her pandi curry — pork slow-cooked in kachampuli, a thick sour vinegar made from Garcinia — is the centrepiece of every Kodava celebration. The kachampuli comes from her family's estate in Madikeri; she refuses to use the commercial version. Her bamboo shoot curry is strictly seasonal, arriving in June, and subscribers are notified three weeks in advance. Most describe it as the most deeply-flavoured dish they've ever eaten.
What they cook
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Mangala Amma's Kodava Feast
₹999A Kodava feast from the heart of Coorg — brought to Indiranagar. Pandi curry with kachampuli, koli curry, bamboo shoot curry, and kadambuttu (steamed rice dumplings). Mangala's kitchen smells of the forest. The kachampuli vinegar on your plate was made in Madikeri. The chicken was sourced from a farm she trusts. She cooks with the unhurried confidence of someone who has done this 10,000 times.