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 favorites like, Bisi Bele Hulianna, Saaru, Masala 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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