One of the most important commercial crops in India that thrives in the tropical and subtropical climates is sugarcane. India is the second largest producer of sugar in the world after Brazil and has seen a phenomenal growth in sugar exports of 291 percent from USD 1,177 million in 2013 - 14 to USD 4,600... Continue Reading →
Periya Puranam, a Tamizh magnum opus of sixty-three Nayanars (poet saints of Lord Shiva) compiled by Sekkizhar in the 12th century is a literary masterpiece evoking a wide range of emotions from tears of joy to astonishment to bliss. Chidambaram or Thiruchitambalam, one of the pancha sabhas which witnessed the tandava of Lord Nataraja is a mesmerizing tirthasthala with... Continue Reading →
One of the most popular fasting meals of South India is vella dosai (jaggery dosa). This scrumptious dosa is made by Tamilians on the auspicious occasion of Maha Shivaratri, Ekadasi and Shasti. Vella dosai, as the name suggests is made from wheat flour, jaggery and spices. Three-quarter measure of powdered jaggery is dissolved in hot water on low flame. The jaggery water... Continue Reading →
Shivamogga district, a gastronomer's haven offers a heady mix of traditional Udupi and highly scientific Malenadu cuisine. Shimoga is home to the Havyaka Brahmins who have adopted the age-old methods for cooking using locally available leaves, fruits, barks and agricultural produce that is season specific. Every dish prepared by them be it gojjus, hashi, chutneys, tambli, pickles... Continue Reading →
The history of Hayagreeva Maddi, a delectable Udupi sweet made from bengal gram (chana dal), locally sourced jaggery, freshly prepared homemade ghee, grated coconut, dried fruits and spices can be traced back to the time of the great saint and philosopher, Sri Vadirajatirtharu of Sode Matha. According to the locals, in the early 1500s, a goldsmith... Continue Reading →
Belgaum, known as the 'sugar bowl of Karnataka' is famous for its karadantu, 'cycle' khova, mandige and of course, kunda! In fact, the city is also called Kundagiri after this delectable sweet made from fresh milk, sugar and spices. According to the locals, the origin of this sweet can be traced back to Gajanan Mithaiwala of Vitthal... Continue Reading →
One of the healthiest and scrumptious sweets of North Karnataka is karadantu made in Gokak in Belgaum district and Aminagad in Bagalkot district. This teatime snack is made from dried fruits and nuts, jaggery (gur), a binder known locally as antu, spices and others. There are two versions on how this delightful sweet was created. Some... Continue Reading →
Pal therattipal is a traditional milk sweet that is said to have been first offered by Periyalvar in Srivilliputhur. This delicious sweet derives its name from the Tamil words pal (also written as paal) meaning milk and therattipal meaning the product obtained by constantly stirring and reducing the milk. Tamilians especially Tamil Brahmins define palkova and pal therattipal... Continue Reading →
An iconic dish of South India known by its many names (saaru in Karnataka, rasam in Tamil Nadu and Kerala and chaaru in Telangana and Andhra Pradesh) is the ultimate comfort food and a sure cure for all ailments known to the universe! A staple of every South Indian's diet enjoyed with hot steaming rice and a... Continue Reading →
Not many people are aware that Byadagi, a small town in Haveri district has one of the oldest markets selling some of the best agricultural produce of India. Though Byadagi is better-known for its world-famous vibrant red chillies, its garlic, jaggery, rice, turmeric and areca nut are par excellence! According to the locals, the... Continue Reading →
The Byadagi Chilli that is mainly grown in the districts of Dharwad, Haveri and Gadag in the state of Karnataka is famous for its essentially sweet and not spicy nature and its importance in the oleoresin industry. Byadagi chillies are fully wrinkled, long in size and have the highest level of dark red in the... Continue Reading →
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