The Changing World of Hotels and Restaurants: Traditional Food, Online Delivery and Digital Payments

The Changing World of Hotels and Restaurants: Traditional Food, Online Delivery and Digital Payments

The transformation of food culture is clearly reflected in the growth and changing landscape of hotels and restaurants, particularly in Mangaluru, one of Karnataka’s well-known food destinations. The city has earned a special reputation for its coastal cuisine, diverse restaurants and long-standing culinary traditions. From traditional family-run hotels and vegetarian restaurants to modern cafés, seafood restaurants, bakeries and speciality dining establishments, Mangaluru offers a wide variety of choices. Visitors can experience different flavours, cooking styles and dining environments. The city’s food culture is an integral part of its identity and attracts food lovers from different parts of the country.

Mangaluru’s culinary traditions reflect the influences of several communities, including Tuluvas, Konkani-speaking communities, Gaud Saraswat Brahmins (GSB), Bunts, Mangalorean Catholics and Bearys. Mangalore Buns, a popular deep-fried preparation made with banana, jaggery and flour, are a familiar breakfast and tea-time favourite. Goli Baje, also known as Mangaluru Bonda or Mangalore Bajji, is another popular snack, commonly served with coconut chutney. Neer Dosa, a soft and thin rice crepe, is enjoyed with a variety of curries and chutneys. Kori Rotti, consisting of crisp rice wafers served with chicken curry, is a traditional coastal delicacy particularly associated with the Tulu-speaking Bunt community.

Other familiar preparations include Kottige, Moode and Sajjige Bajil. Seafood is an essential part of the region’s culinary heritage, with fish curry, Anjal (seer fish) fry, and various prawn preparations enjoyed by locals and visitors alike. Chicken Sukka and Chicken Ghee Roast are also popular non-vegetarian dishes. Chicken Ghee Roast, particularly associated with the Kundapura region, has gained popularity and is now served in restaurants throughout the coastal belt. Traditional GSB vegetarian cuisine adds further diversity to the region’s food culture, with dishes such as Dali Toye forming an important part of its culinary heritage. Gadbad Ice Cream is another much-loved dessert closely associated with Mangaluru.

The hotel and restaurant industry has undergone considerable changes over the years. Traditional vegetarian hotels, small family-run eateries and neighbourhood tea shops continue to attract customers, while modern restaurants, air-conditioned dining spaces, cafés, food courts and shopping mall outlets have transformed the dining experience. Customers can choose from South Indian, North Indian, Chinese, Continental and several other cuisines. While some establishments continue to preserve traditional recipes and cooking methods, others experiment with new dishes, ingredients and contemporary presentation styles. This blend of tradition and innovation has considerably expanded the choices available to customers. Despite modern facilities and changing dining trends, personal attention and courteous service remain important qualities of a good restaurant.

Technology has also transformed the way people order food. Online food delivery platforms such as Swiggy and Zomato enable customers to browse menus, compare prices, place orders and track deliveries through their mobile phones. People can now order meals from the comfort of their homes, offices or workplaces without having to visit restaurants. Depending on the establishment, customers can also place orders directly by telephone, through websites or mobile applications.

QR-code menus are increasingly being adopted by restaurants, allowing customers to scan a code and view available dishes on their smartphones. Some establishments have also introduced digital ordering systems, making the process quicker and more convenient. These technological developments have opened up additional opportunities for restaurants to reach customers and expand their services.

Digital payments have become an integral part of modern restaurant transactions. In the past, customers generally paid their bills in cash. Today, however, a variety of electronic payment options are available. The Unified Payments Interface (UPI), developed by the National Payments Corporation of India (NPCI), enables instant bank-to-bank transactions. Customers can use UPI applications such as Google Pay, PhonePe, Paytm and BHIM to make payments at participating establishments. By scanning a merchant’s QR code, verifying the payment details, and authorising the transaction with their UPI PIN, customers can settle their bills conveniently.

Debit and credit cards are also widely used through point-of-sale (POS) machines, while some establishments support contactless payments. Customers ordering through food delivery platforms can select from the payment options provided by the respective applications. Digital transaction records and payment confirmations also make it easier to track payments and settle bills.

However, customers must exercise caution while making digital transactions. They should never share their UPI PIN or one-time passwords (OTPs) with anyone. A UPI PIN is required to authorise a payment, not to receive money. Despite the growing popularity of electronic payments, cash continues to be accepted at many restaurants and remains a useful alternative.

Mangaluru’s hotel and restaurant culture demonstrates how traditional food and modern technology can coexist. A visitor can enjoy Mangalore Buns or Goli Baje for breakfast, savour Neer Dosa or Kori Rotti for a meal, relish the region’s delicious seafood and finish with a serving of Gadbad Ice Cream. At the same time, online ordering, digital menus and electronic payments have added convenience to the overall dining experience.

Ultimately, the value of a hotel or restaurant is not determined solely by its appearance, technology or menu. The quality of food, cleanliness, reasonable pricing, efficient service and the way customers are treated are equally important. Technology may continue to transform how people order, receive and pay for food, but traditional flavours, warm hospitality and the pleasure of sharing a meal will always remain special.

Mangaluru truly is a food lover’s paradise. Its distinctive flavours, rich culinary heritage, and warm hospitality make dining in the city a memorable experience. Food always seems to taste better in Mangaluru, leaving visitors delighted and eager to return!

About the Author

V. Rajesh Mohan Rao is a higher secondary commerce teacher from Dharmadam, Thalassery, Kerala, India. He writes about society, culture, language, and personal memories.

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