in the Gulf (Middle East) countries and other states of India. Farms and fields have been converted into residential plots and commercial (shopping) complexes around Mangalore city. Horticulture, though, has made some strides, and measures have been taken to improve the fruit plantation sector. The main crops of Dakshina Kannada are Paddy, Coconut, Arecanut, Black Pepper, Cashew and Cocoa. Rice is generally cultivated three seasons in a year, Karthika or Yenel (May–October), Suggi (October to January) and Kolake (January to April). Urad (Black gram) is grown in some areas during the season of Suggi. The Karnataka Milk Federation has a milk processing plant at Kulshekar in Mangalore. This plant processes milk procured from the cattle owned by farmers of the district. Cuisine Some of the well-known Tuluva community dishes in this district include Kori Rotti (dry rice flakes dipped in chicken gravy), Bangude Pulimunchi (spicy sour silver-grey mackerels), Beeja-Manoli Upkari, Neer dosa, Boothai Gasi and Kadubu. In Coastal Karnataka, the Mangalorean Fish Curry is a popular dish. The Konkani community's specialties include Daali thoy, Bibbe-upkari (cashew based), Val val, Avnas ambe sasam, Kadgi chakko, Paagila podi, Malpuri, Patrode and Chane gashi. Mangalore bajji, also known as Golibaje, is a popular snack made from maida, curd, rice flour, chopped onion, coriander leaves, coconut, cumin, green chillies, and salt. Tulu vegetarian cuisine in Mangalore, also known as Udupi cuisine, is known and liked throughout the state and the coastal region. Being a coastal district, fish forms the staple diet of most people. The Beary community have their own unique dishes. Pattir, Pole, Pulchepole, Kalthappa, Aapa, Neyyappa, Neypathir, Irmandappa, Pindi, Erchi pindi, Kunji pindi, and Vodupole are some of the traditional breakfasts and are primarily made from rice. Various dishes made from fresh or dried fish are also extensively consumed. Molavtanni made from lentils or sprouted pulses is the traditional soup usually eaten along with rice. Kakka is the traditional gravy made from fish,chicken,egg or mutton. Like in other coastal cuisine, coconut and its products form integral part of the Beary cuisine. Mangalorean Catholics' Sanna-Dukra Maas ("Sanna" means Idli fluffed with toddy or yeast and "Dukra Maas" means Pork) Pork Bafat and Sorpotel . Pickles such as Happala, Sandige and Puli munchi are unique to Mangalore. Commerce and industry The district along with Udupi district is known as "The Cradle of Indian banking". Major nationalised banks of India such as Canara Bank, Corporation