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Karnataka Cuisine
Karnataka cuisine includes the cuisines of the different regions and communities of the Indian state of Karnataka, namely, Uttara Karnataka cuisine, Dakshina Karnataka cuisine, Udupi cuisine, Mangalurean cuisine, Kodava cuisine, Saraswat cuisine, Mangalurean Catholic cuisine and Navayath Muslim cuisine. See also * Mangalorean Catholic cuisine * Mavalli Tiffin Room * Saraswat cuisine * Udupi cuisine Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region. Udupi cuisine is strictly vegetarian and has its origin in th ... References External links * {{India topics Desi cuisine Vegetarian cuisine South Indian cuisine Indian cuisine by state or union territory ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian State
India is a federal union comprising 28 states and 8 union territories, with a total of 36 entities. The states and union territories are further subdivided into districts and smaller administrative divisions. History Pre-independence The Indian subcontinent has been ruled by many different ethnic groups throughout its history, each instituting their own policies of administrative division in the region. The British Raj mostly retained the administrative structure of the preceding Mughal Empire. India was divided into provinces (also called Presidencies), directly governed by the British, and princely states, which were nominally controlled by a local prince or raja loyal to the British Empire, which held ''de facto'' sovereignty ( suzerainty) over the princely states. 1947–1950 Between 1947 and 1950 the territories of the princely states were politically integrated into the Indian union. Most were merged into existing provinces; others were organised into ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karnataka
Karnataka (; ISO: , , also known as Karunāḍu) is a state in the southwestern region of India. It was formed on 1 November 1956, with the passage of the States Reorganisation Act. Originally known as Mysore State , it was renamed ''Karnataka'' in 1973. The state corresponds to the Carnatic region. Its capital and largest city is Bengaluru. Karnataka is bordered by the Lakshadweep Sea to the west, Goa to the northwest, Maharashtra to the north, Telangana to the northeast, Andhra Pradesh to the east, Tamil Nadu to the southeast, and Kerala to the southwest. It is the only southern state to have land borders with all of the other four southern Indian sister states. The state covers an area of , or 5.83 percent of the total geographical area of India. It is the sixth-largest Indian state by area. With 61,130,704 inhabitants at the 2011 census, Karnataka is the eighth-largest state by population, comprising 31 districts. Kannada, one of the classical languages of India, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North Karnataka
North Karnataka is a geographical region in Deccan plateau from elevation that constitutes the region of the Karnataka state in India and the region consists of 13 districts. It is drained by the Krishna River and its tributaries the Bhima, Ghataprabha, Malaprabha, and Tungabhadra. North Karnataka lies within the Deccan thorn scrub forests ecoregion, which extends north into eastern Maharashtra. Transport Bus * North Western Karnataka Road Transport Corporation NWKRTC, serves the north western part of Karnataka. * Kalyana Karnataka Road Transport Corporation KKRTC, serves the north eastern part of Karnataka Air Airports in the region are * Belgaum Airport * Hubli Airport * Jindal Vijaynagar Airport * Bidar Airport * Gulbarga Airport Airlines and destinations Belgaum Airport is an airport in Belgaum, a city in the Indian state of Karnataka. Built in 1942 by the Royal Air Force (RAF), Belgaum Airport is the oldest airport in North Karnataka. The RAF used the ai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Karnataka
South Karnataka (officially known as Kannada Nadu) generally refers to the southern part of Karnataka state, excluding the coastal areas. It generally corresponds to former Mysore state. Kannada dialect of South Karnataka is slightly different as compared to North Karnataka. Districts There are 15 districts in South Karnataka: * Bengaluru Urban * Bengaluru Rural * Chikkaballapur * Kolar * Mysuru * Mandya * Kodagu * Hassan * Chikmagalur * Shivamogga * Tumakuru * Chitradurga * Davanagere * Chamarajanagar * Ramanagara See also * Bangalore Division * Bayalu Seeme * North Karnataka * Coastal Karnataka Kanara, also known as Karavali is the historically significant stretch of land situated by the southwestern coast of India, alongside the Arabian Sea in the present-day Indian state of Karnataka. The region comprises three civil districts, ... References Regions of Karnataka {{Karnataka-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udupi Cuisine
Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region. Udupi cuisine is strictly vegetarian and has its origin in the Udupi Sri Krishna Matha founded by Madhvacharya. The cuisine was developed by Madhva Brahmins to offer different kinds of food to Lord Krishna at Udupi Krishna Temple. Hence, Udupi cuisine is also synonymously known as Madhwa cuisine. Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. The famous dosa (thick crisp pancakes, plain or masala when stuffed with potatoes) is said to have originated from this cuisine. Following the tradition of ''chaaturmasa vrata'', which is a restriction of certain food ingredients in a certain period or season, may have led to the innovation of a va ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mangalorean Cuisine
Mangalorean cuisine is a collective name given to the cuisine of Mangalore. Since Mangalore is a coastal town, fish forms the staple diet of most people. Mangalorean Catholics' ''Sanna-Dukra Maas'' (''Sanna'' – idli fluffed with toddy or yeast; ''Dukra Maas'' – Pork), ''Pork Bafat'', ''Sorpotel'' and the Mutton Biryani of the Muslims are well-known dishes. Snacks such as ''happala'', ''sandige'' and ''puli munchi'' are unique to Mangalore. ''Khali'' (toddy), a country liquor prepared from coconut flower sap, is popular. Meat-based cuisine Their curry uses a lot of coconut and curry leaves while ginger, garlic and chilli are also used. Mangalorean Catholic cuisine has distinct Portuguese influence as can be seen in ''Laitao'', the famous pork roast served as the ''Pièce de résistance'' at wedding dinners, and ''Pork Sorpotel''. Mangalorean Catholics mix pork blood and other parts in most of their pork delicacies as can be seen from ''Pork Bafat'', '' Cabidela ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kodava People
The Kodava people or Kodavas are an ethno-linguistic group from the region of Kodagu in the southern Indian state of Karnataka, who natively speak the Kodava language. They are traditionally land-owning agriculturists and patrilineal, with martial customs. Kodavas worship ancestors and weapons. They used to worship swords, bows, arrows and later guns. Hence, Kodavas are the only ones in India permitted to carry firearms without a license. Origin The words ''Kodava'' (the indigenous people, language and culture) and ''Kodagu'' (the land) come from the same root word 'Koda' of unknown meaning. Some claim it means 'hills', others say it means 'west' but both relate to the Western Ghats' location. Kodagu is called ''Kodava Naad'' in the native Kodava language. The word "Kodagu" was anglicized to "Coorgs" by the British Raj. For centuries, the Kodavas have lived in Kodagu cultivating paddy fields, maintaining cattle herds and coffee plantations, and carrying arms during war. Pura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saraswat Cuisine
Konkani cuisine is the cuisine of the Saraswat Brahmins from the Konkan region on the western coast of India. Konkani cuisine differs within the Saraswat Brahmin subsects and within the Konkan-Canara region. Konkani cuisine originally hails from the Konkan region including Uttara Kannada, Udupi district, Dakshina Kannada, Damaon, and Goa, India. Konkani cuisine is popular served in many restaurants throughout the western coast of India, and especially in the cities of Bombay and Bangalore. Each variation has its unique flavour and makes uses of different vegetables and fruits available in the region. Konkani cuisine is usually pesco-vegetarian, except ''acharyas'' and ''purohits'' who follow a strictly saatvik vegetarian diet. According the Konkani folklore, fish, meats are regarded as sea vegetables. Historically, they have refrained from eating any terrestrial animals in general. Lacto-vegetarian Saraswat cuisine Their curries use a lot of coconut, coconut oil, tamarind, k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mangalorean Catholic Cuisine
The Mangalorean Catholic Cuisine is the cuisine of the Mangalorean Catholic community. Mangalorean Catholics are Roman Catholics from Mangalore and the rest of the historic South Canara area by the southwestern coast of Carnataca, India. Most Mangalorean Catholics share ancestry with present-day Goan Catholics, they had migrated to South Canara from Portuguese Goa between 1560 and 1763 following their Christianisation in Goa. The migration continued during the Portuguese Inquisition in Goa and Bombay-Bassein and the Mahratta Invasion of Goa and Bombay. The culture of Mangalorean Catholics is a blend of Mangalorean and Goan cultures. After migration, they adopted some aspects the local Mangalorean culture but retained many elements of their Konkani ways of life. Non-vegetarian cuisine Their curry uses a lot of coconut and curry leaves while ginger, garlic and chilli are also used. Mangalorean Catholic cuisine has distinct Portuguese influence as can be seen in ''Laitao'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mavalli Tiffin Room
The Mavalli Tiffin Rooms ( kn, ಮಾವಳ್ಳಿ ಟಿಫನ್ ರೂಂ) (commonly known as MTR) is the brand name of a food-related enterprise in India. Having its origin as a humble mess located on Lalbagh Road in Bangalore, it has ten other branches in Bangalore, as well as one in each of Udupi, Mysore, Singapore, Kuala Lumpur, London and Dubai. MTR created the South Indian breakfast item, Rava Idli. While the packaged foods division was acquired by Orkla of Norway, the MTR chain of restaurants continues to be run by the original family that started it. History The Mavalli Tiffin Room was founded as a restaurant by Parampalli Yagnanarayana Maiya and his brothers in the year 1924.A very brief history of MTR is provided by In the 1970s, when India was under emergency, a Food Control Act was introduced in 1975 which mandated that food was to be sold at very low prices. This move made it difficult for MTR to maintain high standards in its restaurant business and forced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Desi Cuisine
Cuisine of the Indian subcontinent includes the cuisines from the Indian subcontinent comprising the traditional cuisines from Bangladesh, Bhutan, India, the Maldives, Nepal, Pakistan and Sri Lanka. Staples and common ingredients Chapati, a type of flat bread, is a common part of meals to be had in many parts of Indian subcontinent. Other staples from many of the cuisines include rice, roti made from atta flour, and beans. Foods in this area of the world are flavoured with various types of chilli, black pepper, cloves, and other strong herbs and spices along with the flavoured butter ghee. Ginger is an ingredient that can be used in both savory and sweet recipes in cuisines from the Indian subcontinent. Chopped ginger is fried with meat and pickled ginger is often an accompaniment to boiled rice. Ginger juice and ginger boiled in syrup are used to make desserts. Turmeric and cumin are often used to make curries. Common meats include lamb, goat, fish, chicken and beef. Beef i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karnataka Cuisine
Karnataka cuisine includes the cuisines of the different regions and communities of the Indian state of Karnataka, namely, Uttara Karnataka cuisine, Dakshina Karnataka cuisine, Udupi cuisine, Mangalurean cuisine, Kodava cuisine, Saraswat cuisine, Mangalurean Catholic cuisine and Navayath Muslim cuisine. See also * Mangalorean Catholic cuisine * Mavalli Tiffin Room * Saraswat cuisine * Udupi cuisine Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region. Udupi cuisine is strictly vegetarian and has its origin in th ... References External links * {{India topics Desi cuisine Vegetarian cuisine South Indian cuisine Indian cuisine by state or union territory ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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