Going beyond Idli, Vada and Dosa the Karnataka food definitely has whale of dishes to offer. Justifying One State, Many Worlds – culinary horizon of  Karnataka is multitudinous. Thanks to geographical diversity which has given birth to local delicacies satisfying native cravings. MTR has rightly recognized this invaluable treasure and spread it on a commercial platter which has rarely been done earlier.

Karnataka food is divided into six cuisines mainly, extravaganza starts with Udupi cuisine on left side and Bidar-Gulbarga-Gadag on the other side.

Udupi Cuisine:

Left has Moode Kudubu – Idlis steamed in screw pine leaf -which goes really well with the Saru. Balehanniana Buns- banana buns – are slightly sweet spongy puries with banana stuffed inside, tastes best with Nellikai Tambli – The most interesting part of Udupi cuisine. Pathrode Oggarane made of Colacasia leaves should be a must try given the scarce availability.

Kodagu Cuisine:

Karnataka food is incomplete without specialties from the land of warriors. A live counter of Akki Rotti grabs the attention here. Soft and piping hot Bhakris – breads made of rice – along with Pudina Paji (mint) and Mudre Paji (horse gram) chutney is a sheer delight to palate.

North Karnataka Cuisine:

Cuisine from dry and dusty interiors of North Karnataka might not be famously representing Karnataka food as do Idli and Dosa, but indeed has a lot to offer from Jolada Rotti to Ghodi Huggi.

Belgum-Dharwad-Bijapur:

Another live counter of Jowar (Jolada Rotti/ Bhakri) with a fresh curd and Kuttide Shenga Hindi– chutney made of groundnuts, garlic and chili powder by grinding it in a traditional hand grinders- takes you to remote interiors of North Karnataka. Green Chili Chutney is a bonus and just adds to perfection.

Bidar-Gulbarga-Gadag:

Quite similar to the earlier one, Sajji Ellina Rotti – Bajara Bhakri served hot with Shenga Pudi, Pundi Palle – Sorel leaf and lentil vegetable – and Khar Byali – spicy lentil curry – attracted the maximum crowd with people standing in queue to get their hands on the lucious bites of Sajji Rotti.

South Karnataka Cuisine

Mysore-Banglore-Mangalore:

Ragi Rotti and and Mavinkai Chitranna – Rice made with raw mangoes – were the highlight of largely called South Karnataka cuisine. In Mangalore cuisine the spicy Avalakki and Neer dose had been the crowd puller.

Desserts:

And definitely the most interesting part of the day…Indulge into Godhi Huggi – the traditional Kheer from North Karnataka made of finely cooked polished /broken wheat and dry fruits. You can also dig your teeth into the delicious  Dharawadi Pedha and Dink Undi

So don’t miss out on this celebration of flavors of Karnataka food..Fabulous food, Meticulous management and Lively ambiance…A weekend well spent!

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