Oota Bangalore brings in Karnataka Rajyotsava Food Festival

It pays tribute to the state’s varied cuisine, culture, and traditions

NT Correspondent

Bengaluru: Karnataka is a state with astonishing culinary diversity and strong regional cuisines. Each community has distinctive kitchen secrets and signature ingredients that make the dish special. In Uttara Kannada, fish curries are often infused with Sanikatta salt and teppal (Sichuan pepper).

Gaud Saraswat Brahmins use kokum as a souring agent and temper their food with the secret tastemaker asafoetida. In Dakshina Kannada and Bunt cuisine, the heat of Byadgi chilli is mellowed by soaking in water before being ground into a paste but retains its fiery colour.

Saujis dehydrate chopped onions in the sun before frying to reduce cooking time. It’s these little techniques that are the heart and soul of Oota’s authentic food. This Rajyotsava Day, Oota Bangalore, Whitefield hosts Karnataka Rajyotsava Food Festival to celebrate the diverse cuisine, culture, and traditions of Karnataka.

These delicacies have been curated by chefs from across the state. Be it Sol Kadi from the Karavali coast, Kismuri from Malnad, Yenne Badnekayi from North Karnataka, or Mysore Mutton curry or Kori curry from South Karnataka, Karnataka’s rich culinary heritage can be experienced at this one-of-a-kind Utsav between October 29 and November 1.

The Festival features staples and iconic dishes in three signature thalis served with Sol Kadi and rounded off with desserts like Dharwad Peda holige and Bale Hannu (banana) halwa. The Coastal Thali includes treasures from the Canara Coast – Bolanji (Silverfish) Rava Fry, Kane (Ladyfish) Masala, Mangalore Fish Curry, Sannas, Neer Dosa, GSB style Dali Tove, Carrot Kismuri (salad), Tindli Moi (ivy gourd with raw cashew) and other delights.

The Non-Veg Thali consists of Chicken Ghee Roast and an option of Mysore Mutton curry or Kori curry from South Karnataka. Vegetarians are in for a feast with a Veg Thali that includes the North Karnataka staple of Yenne Badnekayi with Jolada Roti, delicate Baale Huvina Ambode (banana flower fritters), Menthya Soppina Pappu and Ananas (Pineapple) Gojju. Where:

Oota Bangalore, Whitefield

When: Oct 28 - Nov 1, 12:30-3:30 pm

Price : Coastal – Rs 1,650, Non Veg – Rs 1,250, VegRs 900