Tuesday, 21 January 2020

Karnataka on a platter

Growing up, she lived in many parts of India, developing multicultural tastes, but award-winning Kannada actor Shraddha Srinath is a foodie, who’s partial to the heritage cuisine of Karnataka. Here’s her sampler of the state’s regional specialties.

North Karnataka– Indulge in a meal of bhakri (rotti, made of rice), ennegayi (deep-fried veggies like brinjal), condiments like pudi (dal/peanut powders to go with rice), chutneys (kempu, coconut, peanuts), saaru (gravy dishes) and mosuru (buttermilk). Desserts sweetened with jaggery are atthrassu, puren holige.

 



from
via Lonely Planet India

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