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Globally, Udupi is best known for hotels which churn out “South Indian food”, are super efficient and easy on the pocket! Little do people know that Udupi cuisine has a vast variety and is not limited to tiffins or snacks.
Laying out the geographical expanse and scientific logic to the region’s Madhwa Brahmin’s vegetarian food habits , Malati Srinivasan and Geetha Rao showcase the hitherto unknown recipes from Udupi, a coastal town
in Karnataka where the Krishna temple acts as a pivot in people’s lives. Even as Malati learnt to cook secretly by observing her aunt who rustled up elaborate meals everyday, for Geetha cooking became a necessity to
satisfy her yearning for Udupi food away from home. The authors therefore brilliantly straddle the traditional and modern and list what was once easily cooked in Udupi households – spice powders, salads and chutneys, savoury snacks, desserts – and painstakingly elaborate on
several recipes which are all-time favourites like, Bisi Bele Hulianna, Saaru, Masal Dose, Modaka etc. Split into 12 sections, The Udupi Kitchen celebrates vegetarian food with aplomb from a town where food is religion as well as a complete mouth-watering experience.
ISBN - 9789385152061
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Pages : 196
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