THE UDUPI KITCHEN
![THE UDUPI KITCHEN by [MALATI SRINIVASAN & GEETHA RAO]](https://images-eu.ssl-images-amazon.com/images/I/51ldrZrucVL.jpg)
Product Description
Product Description
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.
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.
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