The Udupi Kitchen / Srinivasan, Malati

Globally, Udupi is best known for hotels that churn out "South Indian food", are superefficient and easy on the pocket! Little do people know that Udupi cuisine has a vast variety and is not limited to tiffin or snacks. Laying out the geographical expanse and scientific logic to the region's Madhwa Brahmin vegetarian food habits, Malati Srinivasan and Geetha Rao showcase 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 every day, 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. They list what was once easily cooked in Udupi households – spice powders, salads and chutneys, savoury snacks, desserts – and elaborate on recipes that are alltime favourites, including Bisi Bele Hulianna, Saaru, Masala Dose, Modaka. Split into 12 sections, The Udupi Kitchen celebrates vegetarian food from a town where food is a religion as well as a complete mouthwatering experience.
Now you can buy Books online in USA,UK, India and more than 100 countries.
*Terms and Conditions apply
Disclaimer: All product data on this page belongs to .
No guarantees are made as to accuracy of prices and information.