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Cuisine of Karnataka
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Details
The Cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Huli,Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. The famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, MysoreMasala Dosa and Maddur Vade are popular in South Karnataka. Coorg district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialities. Among sweets, Mysore Pak, Dharwad pedha, Chiroti are well known. Although the ingredients differ from one region to another, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Kosambari, Pickle, Palya, Gojju, Raita, Dessert (Yes, it is a tradition to start your meal with a dessert - Paaysa), Thovve, Chitranna, Rice and Ghee. After serving ghee to everyone, one may start the meal.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130222079
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- Sprache Englisch
- Größe H8mm x B220mm x T150mm
- Jahr 2009
- EAN 9786130222079
- Format Fachbuch
- ISBN 978-613-0-22207-9
- Titel Cuisine of Karnataka
- Untertitel Vegetarianism, South India, Maharashtra, Bisi Bele Bath, Jolada Rotti, Chapati, Ragi Rotti, Akki Rotti, Davanagere Benne Dosa, Ragi Mudde, Upma, Udupi Cuisine, Idli, Mysore, Dosa, Maddur vada
- Gewicht 193g
- Herausgeber Alphascript Publishing
- Anzahl Seiten 132
- Genre Sozialwissenschaften allgemein
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