The Udupi Kitchen

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.