Tulu Cuisine is a traditional culinary style from the Tulu Nadu region in southwestern India, primarily associated with the Tulu people. It features a variety of dishes that often include rice, fish, and vegetables, reflecting the coastal geography and agricultural practices of the area. Coconut is a key ingredient, used in various forms such as grated, oil, and milk, adding rich flavors to many recipes. The cuisine is known for its unique spices and cooking techniques, often incorporating local herbs and ingredients. Popular dishes include Neer Dosa, a thin rice crepe, and Kori Rotti, a spicy chicken curry served with crispy rice flakes. Tulu Cuisine emphasizes freshness and simplicity, celebrating the region's natural bounty.