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{{Short description|Rice-based dish with origins in the state of Karnataka, India}} | |||
{{Use dmy dates|date=July 2019}} | {{Use dmy dates|date=July 2019}} | ||
{{Infobox food | {{Infobox food | ||
| name = Bisi bele bath | |||
| image = Bisi Bele Bath (Bisibelebath).JPG | |||
| place_of_origin = [[Karnataka]], [[India]] | |||
| caption = Fresh bisi bele bhath | |||
}} | }} | ||
'''Bisi bele bhath''' ({{langx|kn|ಬಿಸಿ ಬೇಳೆ ಭಾತ್ |bisi bēl̥e bhāt|hot lentil [boiled] rice}}) is a spicy, rice-based dish with origins in the state of [[Karnataka]], [[India]].<ref>{{cite book | last=Philpott | first=D. | title=The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings | publisher=Rowman & Littlefield Publishers | year=2016 | isbn=978-1-4422-6804-3 | url=https://books.google.com/books?id=3dIbDQAAQBAJ&pg=PA362 | access-date=January 19, 2017 | page=362}}</ref> It is said to have originated in the [[Mysore Palace]]. Its recipe was almost a secret among palace cooks for two centuries until it would become public and famous across world.<ref>{{Cite web |title=Bisi Bele Bath: Karnataka's Most Famous Vegetarian Rice Dish |url=https://food.ndtv.com/food-drinks/bisi-bele-bath-karnatakas-most-famous-vegetarian-rice-dish-2225541 |access-date=2024-12-19 |website=NDTV Food |language=en}}</ref><ref>{{Cite journal |last=Parodi |first=Massimo |date=June 2013 |title=Tra baci e rasoi. Una riflessione sul principio di economia |url=http://dx.doi.org/10.7359/643-2013-paro |journal=Laboratorio Teoretico |issue=9788879166430 |pages=117–128 |doi=10.7359/643-2013-paro|url-access=subscription }}</ref><ref>{{Cite web |title=Amazon.com |url=https://www.amazon.com/gp/product/B01BKM6LJU/ |archive-url=https://web.archive.org/web/20241219043125/https://www.amazon.com/gp/product/B01BKM6LJU/ |archive-date=19 December 2024 |access-date=2024-12-20 |website=www.amazon.com |language=en-us |url-status=live }}</ref> | |||
'''Bisi bele bhath''' ({{ | |||
==Preparation== | ==Preparation== | ||
[[File:Food-Bisibelle-Bhat-1.jpg|thumb|left|200px|Bisi bele bhaath served with raita and papad]] | [[File:Food-Bisibelle-Bhat-1.jpg|thumb|left|200px|Bisi bele bhaath served with raita and Happala(papad)]] | ||
The traditional preparation of this dish is | The traditional preparation of this dish is elaborate and involves the use of a spicy [[Spice mix#Masala|masala]] (huliyanna), [[toor dal]] (a type of lentil), rice, ghee and [[vegetables]].<ref>{{cite book|title=Rice Bowl: Vegetarian Rice Recipes from India and the World|url=https://www.amazon.com/gp/product/B01BKM6LJU/}}</ref> Spices like [[nutmeg]], [[asafoetida]], [[curry leaves]] and [[tamarind]] pulp contribute to its unique flavour and taste. Some versions of the dish are prepared with up to thirty ingredients.<ref name="Cohen 2007">{{cite web | last=Cohen | first=Margot | title=The Dish: Bisi Bele Bath | website=The Wall Street Journal | date=October 26, 2007 | url=https://www.wsj.com/articles/SB119326475201070463 | access-date=January 19, 2017}} {{subscription required}}</ref> | ||
It is served hot and sometimes eaten with [[chutney]], [[boondi]], [[salad]], [[Papadum|papad]], or [[ | It is served hot and sometimes eaten with [[chutney]], [[boondi]], [[salad]], [[Papadum|papad]], or [[potato chip]]s. This dish is commonly found in restaurants that serve the [[Udupi cuisine]]. The [[Spice mix#Masala|masala]] used is available off the shelf. | ||
==See also== | ==See also== | ||
| Line 20: | Line 20: | ||
==References== | ==References== | ||
{{Reflist}} | {{Reflist}} | ||
==External links== | |||
*{{Commons category-inline|Bisi Bele Bath}} | |||
{{Indian Dishes}} | {{Indian Dishes}} | ||
Latest revision as of 02:02, 13 January 2026
.JPG) Fresh bisi bele bhath |
Bisi bele bhath (Script error: The function "langx" does not exist.) is a spicy, rice-based dish with origins in the state of Karnataka, India.[1] It is said to have originated in the Mysore Palace. Its recipe was almost a secret among palace cooks for two centuries until it would become public and famous across world.[2][3][4]
Preparation[edit | edit source]
The traditional preparation of this dish is elaborate and involves the use of a spicy masala (huliyanna), toor dal (a type of lentil), rice, ghee and vegetables.[5] Spices like nutmeg, asafoetida, curry leaves and tamarind pulp contribute to its unique flavour and taste. Some versions of the dish are prepared with up to thirty ingredients.[6]
It is served hot and sometimes eaten with chutney, boondi, salad, papad, or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine. The masala used is available off the shelf.
See also[edit | edit source]
References[edit | edit source]
- ↑ Philpott, D. (2016). The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings. Rowman & Littlefield Publishers. p. 362. ISBN 978-1-4422-6804-3. Retrieved 19 January 2017.
- ↑ "Bisi Bele Bath: Karnataka's Most Famous Vegetarian Rice Dish". NDTV Food. Retrieved 19 December 2024.
- ↑ Parodi, Massimo (June 2013). "Tra baci e rasoi. Una riflessione sul principio di economia". Laboratorio Teoretico (9788879166430): 117–128. doi:10.7359/643-2013-paro.
- ↑ "Amazon.com". www.amazon.com. Archived from the original on 19 December 2024. Retrieved 20 December 2024.
- ↑ Rice Bowl: Vegetarian Rice Recipes from India and the World.
- ↑ Cohen, Margot (26 October 2007). "The Dish: Bisi Bele Bath". The Wall Street Journal. Retrieved 19 January 2017. (subscription required)
External links[edit | edit source]
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