Been in Delhi but haven’t found authentic Mangalorean cuisine yet? Try Swagath restaurant in Defence Colony and go for our special Mangalorean chicken curry. If you miss real Karnataka food, we assure you this dish will bring coastal warmth, bold spices and coconut-rich comfort to your table.
Learn more about this classic chicken curry, which is one of the most loved dishes on our coastal menu.
Kori Gassi is the traditional name for Mangalorean chicken curry in the local Tulu language.
The word “Kori” means chicken, while “Gassi” means curry. So, Kori gassi simply means chicken curry. But the dish itself is anything but simple.
It originally comes from the coastal region of Mangalore in Karnataka and is a regional dish of the Bunt community of the South Kanara district. It is known for its deep red colour, coconut-based gravy and roasted spice paste.
This classic chicken curry is prepared with fresh chicken, coconut, dried red chillies, curry leaves, tamarind and roasted spices. The resulting dish is a rich curry with just the right heat, creaminess and tang.
Traditionally, Kori gassi is served with kori rotti, neer dosa, rice, appam or soft breads. At Swagath, we serve this dish with authenticity that makes its flavour stay with people who want to taste the real Mangalorean cuisine in Delhi.
Delhi has always welcomed the vibrant flavours from all parts of India. The restaurants in Defence Colony especially know how to serve food with character. Mangalorean chicken curry brings a different kind of depth. It is not heavy in the usual creamy way. Instead, it builds richness through coconut, roasted spices and slow cooking. The spice is warm, not flat. The coconut softens the heat without hiding it. The tamarind gives the curry a slight sharpness that keeps it lively.
This perfect balance makes it a popular dish among guests who enjoy strong flavours. It also suits diners exploring Indian coastal cuisine for the first time.
Many of our regular guests always request our recipe for chicken gassi as they consider it to be among the most satisfying coastal curries on our menu.
This is how we prepare it at Swagath’s kitchen:
Swagath’s connection with Mangalorean cuisine comes from real coastal roots and lived food memories.
Our founder, Shri Jayaram Banan, was born and raised in Udupi, Karnataka. Udupi is close to Mangalore and shares deep coastal food traditions. Shri Jayaram Banan’s culinary beginnings were shaped by the aromas of genuine South Indian cooking. Over time, those moments became part of the Swagath food journey.
Under his guidance, Swagath brought coastal food to Delhi, not just as a change of menu, but with the idea of welcoming people into authentic regional flavours from South India.
That’s also what our name means. Swagath means “welcome”, and we take that seriously. Through our food, we welcome guests into a world of coastal gravies, roasted spices and traditional cooking methods. Our Mangalorean chicken curry reflects that exact thought. It’s not only a menu item; it’s part of the bigger story we serve every day.
Mangalorean chicken curry has earned its place as one of Delhi’s favourite coastal dishes for good reason. It is bold, comforting and full of regional character.
At Swagath, we serve it with the respect it deserves. From our coconut gravy to our Mangalorean spice marination, every part reflects our coastal roots. So, if you’re looking for restaurants in Defence Colony for real regional flavours, Swagath restaurant is open to everyone.
Come in for the curry, stay for the taste of the coast.
