North Karnataka Cuisine
An underrated culinary gem
When it comes to Karnataka cuisine one that tops the list is mostly additions from Mangalore, Udupi, and South Karnataka. But there is so much more to it and North Karnataka cuisine is somehow becoming the underdog even with its rich, original, and healthiest addition to the culinary world.
North Karnataka cuisine goes back to the 12th century where Basavaveshwara started this religion called “Veerashaiva Lingayat” where they worshipped lord shiva and followed vegetarianism. It also is seasonal, healthy, and nourishing. The essence of North Karnataka cuisine would be “Jolada Rotti” which is basically sorghum flatbread and it is a superfood in itself and not to forget it requires a lot of effort to make it as well. I have seen my entire family through generations doing this and feel guilty for not learning it and it is savored mostly with sauteed local greens, and vegetables prepared with rich spices to tickle the tastebuds. We even have chutney pudis ranging from flaxseeds, sesame, peanuts, chickpeas, curry leaves, and the list goes on and definitely is a fitness enthusiast's fantasy to be able to incorporate superfoods easily into everyday meals. One more highlight is the use of jaggery over sugar but of course, jaggery is losing purity over time but we still feel better zoning out sugar to some extent.
With its rich heritage, humble and hard-working population, century-old recipes North Karnataka cuisine has definitely left its vegetarianism mark on the culinary map. With the vegan movement in the picture hope it will receive the limelight it deserves in the coming days.
