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Dating back to the Iron Age, Karnataka’s cuisine is said to be one of the oldest surviving in the country. [1] 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 ...
Other Hoysala Karnataka dishes include: [5] Badanekayi-aloogedde gojju, a curry [6] made with eggplant and potatoes; Bili holige, similar to the rice flatbread akki rotti but softer and suppler; Gulpavate, a sweet made with dried fruit, ghee, jaggery, and toasted wheat flour; Mysuru kootu, a Karnataka-style lentil and vegetable stew
Karadantu (Kannada: ಕರದಂಟು) is a sweet delicacy unique to the state of Karnataka, India. Karadantu means fried-edible gum in the local language, Kannada.It is made of edible gum mixed with dry fruits and has a chewy texture.
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Ragi mudde – nati koli saaru (country chicken chowder) is the traditional South Karnataka meal among farming households. Typical Mandya style of ragi mudde , boti gojju Ragi mudde , ragi sangati or kali , colloquially simply referred to as either mudde or hittu which means 'lump' or 'dough', is a finger millet swallow dish of India in the ...
Udupi cuisine is a cuisine of South India. [1] 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 of the state of Karnataka. Some of Udupi cuisine is strictly vegetarian. However, other elements of Udupi cuisine are non-vegetarian and common to Mangalorean ...
Heroes don’t always wear capes — sometimes they’re covered in venom … at least if you’re Tom Hardy.. The actor, 47, reportedly offered to pay £250,000 — or approximately $315,000 ...
Bisi bele bhaath served with raita and Happala(papad) 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. [5]