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Mysore Dasara is the state festival in the state of Karnataka in India.It is a 10-day festival, starting with nine nights called Navaratri and the last day being Vijayadashami.
Srikanta Datta Narasimharaja Wadiyar, former Scion of Mysore Royal Family on the golden throne during the durbar. The earliest recorded history of dasara celebration was during the reign of emperor Devaraya II of the Vijayanagar Empire during the 15th century which has also been attested by the Persian traveler, Abdul Razzak who witnessed this festival during 1442 - 43 AD. [5]
While in their respective camps the elephants are served "Ragi mudde", a mixture of ragi and horse gram and fodder branches.But when they are royal guests in the royal city of Mysore preparing for Dasara, they are served with ‘royal’ food till the grand Dasara finale - Jamboo Savari.
Golden Howdah atop the leading elephant during Dasara. The Golden Howdah,'ಚಿನ್ನದ ಅಂಬಾರಿ'(elephant seat or Chinnada Ambari in Kannada) is a howdah, the carrier mounted on the leading elephant during the Jamboo Savari (Elephant Procession) of the famous Mysore Dasara.
Balarama (c. 1956 – 7 May 2023) was the lead elephant of the Mysore Dasara procession and carried the idol of goddess Chamundeshwari on the fabled Golden Howdah thirteen times between 1999 and 2011. [1]
Doreswamy Iyengar was born to a Tamil brahmin family in Gaddavalli, a village in Hassan of the erstwhile Kingdom of Mysore (in the present-day Karnataka State of India). His grandfather, Janardhana Iyengar, sang compositions of the Dasa saint-poets, including Purandaradasa.
Krishnaraja Wadiyar IV (4 June 1884 – 3 August 1940) was the twenty-fourth Maharaja of Mysore, reigning from 1902 until his death in 1940.. Krishnaraja Wadiyar IV is popularly deemed a rajarshi, or 'saintly king', a moniker with which Mahatma Gandhi revered the king in 1925 for his administrative reforms and achievements.
Masala dosa (Kannada: ಮಸಾಲೆ ದೋಸೆ, masāle dōse y) is a dish of South India originating in the town of Udupi, Karnataka. [1] [2] [3] While there is variation in the recipe from town to town, [4] the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates various spices for ...