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Cuisine Of Karnataka
Dating back to the Iron Age, Karnataka’s cuisine is said to be one of the oldest surviving in the country. 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. * Avalakki - Flattened parboiled rice cooked with spices. In Karnataka avalakki can be eaten with majjige or Gojju * Raagi Mudde -It is very popular with the rural Karnataka. Eaten this with Bassaaru and Upasaaru. *Upasaaru - Simple sambar. It is prepared with salt, water, grams, vegetables and some chillies. * Bassaaru - Prepared by using decanted water of dal and greens * Mysore Pak - Very popular sweet dish which is prepared by using gram flour and ghee * Bisi Bele Bath- is a spicy rice based dish. It is originated in Mysore, Karnataka and from there spr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian State
India is a federal union comprising 28 states and 8 union territories, for a total of 36 subnational entities. The states and union territories are further subdivided into 800 districts and smaller administrative divisions by the respective subnational government. The states of India are self-governing administrative divisions, each having a state government. The governing powers of the states are shared between the state government and the union government. On the other hand, the union territories are directly governed by the union government. History 1876–1919 The British Raj was a very complex political entity consisting of various imperial divisions and states and territories of varying autonomy. At the time of its establishment in 1876, it was made up of 584 constituent states and the directly ruled territories of the Crown. The entire empire was divided into provinces and agencies. A province consisted of territory under the direct rule of the Empe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puran Poli
Puran poli is an Indian sweet flatbread that is popular in South India and the state of Maharashtra. It is also known as puran puri, holige, obbattu, bobbatlu, poley, bakshamulu, and boli. Names The various names for the flatbread include (પુરણ પુરી) or (વેડમી)in Gujarati, ''bobbatlu'' or ''baksham'' or ''oliga'' in Telugu, Andhra Pradesh. In Kannada ''holige'' (ಹೋಳಿಗೆ) (mainly in North Karnataka) and ''obbattu'' (ಒಬ್ಬಟ್ಟು) ( in South Karnataka), ''puran poli'' (पुरणपोळी) in Marathi, ''payasaboli'' or simply ''boli'' (ബോളി) in Malayalam, ''Boli'' “போளி” in Tamil, ''bhakshalu'' or ''pole'' or ''polae'' in Telugu, Telangana and ''ubbatti'' or simply ''poli'' in Konkani. History There is a reference to this dish in the Sanskrit encyclopedia Manasōllāsa in the 12th century written by King Someshvara in Karnataka . Its recipe (as ''bakshyam'') is mentioned in ''Manucharitra'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karnataka Cuisine
Dating back to the Iron Age, Karnataka’s cuisine is said to be one of the oldest surviving in the country. 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. * Avalakki - Flattened parboiled rice cooked with spices. In Karnataka avalakki can be eaten with majjige or Gojju * Raagi Mudde -It is very popular with the rural Karnataka. Eaten this with Bassaaru and Upasaaru. *Upasaaru - Simple sambar. It is prepared with salt, water, grams, vegetables and some chillies. * Bassaaru - Prepared by using decanted water of dal and greens * Mysore Pak - Very popular sweet dish which is prepared by using gram flour and ghee * Bisi Bele Bath- is a spicy rice based dish. It is originated in Mysore, Karnataka and from there sprea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Desi Cuisine
Desi ( or or ; Hindustani: देसी , , ) also Deshi, is a loose term used to describe the peoples, cultures, and products of the Indian subcontinent and their diaspora, derived from Sanskrit (), meaning 'land' or 'country'. Desi traces its origin to the people from the South Asian republics of India, Pakistan, and Bangladesh, and may also sometimes be extended to include peoples, cultures and products of Nepal, Maldives, Bhutan and Sri Lanka. Etymology The ethnonym belongs in the endonymic category (i.e., it is a self-appellation). ''Desi'' (/ ''desī'') is a Hindustani (Hindi-Urdu) word, meaning 'national', ultimately from Sanskrit ', derived from ' () 'region, province, country'. The first known usage of the Sanskrit word is found in the ''Natya Shastra'' (~200 BCE), where it defines the regional varieties of folk performing arts, as opposed to the classical, pan-Indian ''margi''. Thus, ' () refers to one's own country or homeland, while ' () refers to another' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mavalli Tiffin Room
The Mavalli Tiffin Rooms (MTR) is the brand name of a food-related enterprise in India. Having its origin as a mess located on Lalbagh Road in Bangalore, it has ten other branches in Bangalore, as well as in other indian cities as well as overseas locations. MTR is also known to popularize South Indian breakfast item, Rava Idli. History The restaurant started as Brahmin Coffee Club in Lalbagh Road area of Bangalore, India by Parampalli Yagnanarayana Maiya and his brothers in the year 1924.A very brief history of MTR is provided by The restaurent moved to a new location in 1960 and was renamed as Mavalli Tiffin Room. This restaurant was closed in the 1975 Indian emergency when the Food Control Act made it unprofitable to serve food items; It reopened in 1981.A detailed article on MTR is provided by To save the jobs during the time it was closed, MTR started selling spices and roasted flour mixes. That was the beginning of its entry into the convenience and instant f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bangude Pulimunchi
Bangude pulimunchi is a Mangalorean mackerel based dish of coastal Karnataka in southwest India. The dish uses tamarind, a distinctive ingredient in traditional Mangalorean cuisine, to impart tanginess. Another local mackerel dish is bangude masala, which is popular in the coastal districts of Dakshina Kannada and Udupi. Background Mackerel is common along the Arabian Sea coastline, and is widely consumed in the states of Kerala, Karnataka, Goa and Maharashtra. Bangude (ಬಂಗುಡೆ), in Tulu, Konkani, Kannada and in the various dialects spoken along the Konkan/Karavalli coast, means mackerel. Pulimunch/pulimunchi literally means "a gravy rich in tamarind juice". Mangalorean bangude masala can be considered a "modern fast food" version of the traditional bangude pulimunchi. Preparation and ingredients The recipe for bangude pullimunchi follows a blend of dry condiments like red chill, coriander, jeera, mustard, fenugreek seeds, dry roasted with turmeric, ginger, peppe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bisi Bele Bath (Bisibelebath)
Bisi bele bhath () is a spicy, rice-based dish with origins in the state of Karnataka, India. It is said to have originated in the Mysore Palace. Preparation The traditional preparation of this dish is quite elaborate and involves the use of a spicy masala (huliyanna), toor dal (a type of lentil), rice, ghee and vegetables. Spices like nutmeg, asafoetida, curry leaves and tamarind pulp contribute to its unique flavour and taste. Some versions of the dish are prepared with up to thirty ingredients. It is served hot and sometimes eaten with chutney, boondi, salad, papad, or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine. The masala used is available off the shelf. See also * Cuisine of Karnataka * List of rice dishes This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants ''Oryza sativa'' (Asian rice) or ''Oryza glaberrima'' (African rice). As a cereal, cereal grain, it is t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bonda Soup
''Bonda'' may refer to: People * Bonda people, are a Munda ethnic group in Odisha, India * Bonda language, spoken by Bonda people in Odisha, India *Bonda Mani, an Indian actor *Bonda Umamaheswara Rao, an Indian politician Other uses *Bonda (snack) Bonda is a deep-fried South Indian potato snack that has various sweet and savory versions in different regions. The most common is ''aloo bonda'' ( potato ''bonda''), and other region-specific variations include potato replaced with sweet pot ..., is a deep-fried South Indian potato snack * Bonda mastiff bat, Species of bat from central, America * Bondara, the UK’s largest adult retailers {{Disambiguation, given name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion Dosey
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives. The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion ''Allium fistulosum'', the tree onion ''Allium'' × ''proliferum'', and the Canada onion ''Allium canadense''. The name ''wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. The onion pl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Akki Roti - A2B - Karnataka - Kae003
{{disambiguation ...
Akki may refer to: * Acci, ''Akki'' in Greek Latinisation, an ancient city in Spain * ''Akki'', term for rice in the cuisine of Karnataka, India * Akki, a Japanese legendary creature * Akki (name) See also *Aki (other) Aki or AKI may refer to: Places *Aki District, Hiroshima, a district in Hiroshima Prefecture *Aki, Kōchi, a city in Kochi Prefecture *Aki District, Kōchi, a district in Kochi Prefecture *Aki, Ōita, a town in Ōita Prefecture *Aki Province, a fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragi Mudde - Bassaru
Ragi may refer to: * Finger millet, plant producing edible grain * Ragi (Sikhism), a Sikh person skilled in performing ragas * ''Saccharomyces cerevisiae'', a yeast also known as ''ragi yeast'' See also *Raga (other) *Rag (other) Rag, rags, RAG or The Rag may refer to: Common uses * Rag, a piece of old cloth * Rags, tattered clothes * Wash rag, a small cloth used for bathing * Rag (newspaper), a publication engaging in tabloid journalism * Rag paper, or cotton paper Arts ... * Ragee {{disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandya Style Of Non-veg Food
Mandya is a city in the state of Karnataka. It is the headquarter of Mandya district, Sugar factories contribute to the major economic output. It is also called Sugar City (Kannada: ''Sakkare Nagara'') because sugarcane is a major crop grown here. The district offices are located here. The city has been divided into 35 wards of the Mandya City Municipal Council. History Mandya celebrated its 75th year anniversary (''Amrutha Mahothsava'') in 2015. The KRS dam was built by Krishna Raja Wadiyar IV and M. Visvesvaraya in Mandya, opening in 1932. Mandya is home to a number of historically important sites. In 2016, Archaeological Survey of India (ASI) excavated another statue of Bahubali, a much revered figure among Jains. He was the son of Adinath, the first tirthankara of Jainism, and the younger brother of Bharata Chakravartin, identified with the 3rd – 9th centuries in Arthipura, Mandya district. The excavation is expected to be completed by 2018. The Archaeologica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
