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Udupi cuisine: Difference between revisions
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{{Short description|Cuisine of South India}} | |||
{{Use dmy dates|date=October 2018}} | {{Use dmy dates|date=October 2018}} | ||
{{Use Indian English|date=October 2018}} | {{Use Indian English|date=October 2018}} | ||
{{Indian cuisine}} | {{Indian cuisine}} | ||
{{Culture of Karnataka}} | {{Culture of Karnataka}}{{Multiple issues|{{refimprove|date=May 2011}} | ||
{{cleanup lang|article|date=November 2021}}}} | |||
'''Udupi cuisine''' is a [[cuisine]] of [[South India]].<ref>{{cite web |url=http://www.karnataka.com/tourism/udupi/|title = Udupi |access-date= 2009-09-23 |publisher=www.karnataka.com}}</ref> | '''Udupi cuisine''' is a [[cuisine]] of [[South India]].<ref>{{cite web |url=http://www.karnataka.com/tourism/udupi/|title = Udupi |access-date= 2009-09-23 |publisher=www.karnataka.com}}</ref> It forms an important part of [[Tuluva]]-[[Mangalorean cuisine]] and takes its name from [[Udupi]], a city on the southwest coast of [[India]] in the [[Tulunadu]] region. Udupi cuisine is strictly vegetarian and has its origin in the [[Tulu Ashta Mathas of Udupi]] founded by [[Madhvacharya]].{{Citation needed|date=November 2020}} | ||
Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. | Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. | ||
Following the tradition of chaaturmasa vrata, which is a restriction of certain food ingredients in a certain period or season, may have led to the innovation of a variety of dishes in [[Udupi]] cuisine. Pumpkins and [[gourd]]s are the main ingredients in ''[[sambar (dish)|sambar]]'', a stew prepared with ground coconut and coconut oil as its base.{{Citation needed|date=May 2019}} | Following the tradition of ''chaaturmasa vrata'', which is a restriction of certain food ingredients in a certain period or season, may have led to the innovation of a variety of dishes in [[Udupi]] cuisine. Pumpkins and [[gourd]]s are the main ingredients in ''[[sambar (dish)|sambar]]'', a stew prepared with ground coconut and coconut oil as its base.{{Citation needed|date=May 2019}} | ||
The ubiquitous Indian dish [[dosa]] has its origins in Udupi, according to [[P. Thankappan Nair]].<ref>{{cite book|last1=Nair|first1=P. Thankappan|title=South Indians in Kolkatta|date=2004-01-01|publisher=Punthi Pustak|isbn=9788186791509|pages=455}}</ref> | The ubiquitous Indian dish [[Dosa (food)|dosa]] has its origins in Udupi, according to [[P. Thankappan Nair]].<ref>{{cite book| last1= Nair |first1= P. Thankappan|title=South Indians in Kolkatta|date=2004-01-01|publisher=Punthi Pustak|isbn=9788186791509|pages=455}}</ref> Saaru, a spicy pepper water, is another essential part of the menu, and so are [[jackfruit]], [[colocasia]] leaves, raw green bananas, [[mango pickle]], red chillies, and salt. ''Adyes'' (dumplings), ''ajadinas'' (dry curries or stir fry curries), and [[chutney]]s, including one made of the skin of the [[ridge gourd]], are specialities.<ref>{{cite web| title= Udupi Food Specialties |url= http://www.udupitourism.com/Udupi-Food-Specialities |website= udupitourism.com| publisher= | date= | url-status= dead |archive-url= https://archive.today/20141107160258/http://www.udupitourism.com/Udupi-Food-Specialities |archive-date=2014-11-07}}</ref> | ||
==Typical dishes== | ==Typical dishes== | ||
{{div col|colwidth=22em}} | {{div col|colwidth=22em}} | ||
* [[Ale | * [[Ale bajji]] | ||
* [[Bhaji]] | |||
* [[Bhaji | |||
* [[Kosambari]] (seasoned salad of lentils) | * [[Kosambari]] (seasoned salad of lentils) | ||
* Paayasa ([[kheer]]) | * Paayasa ([[kheer]]) | ||
* Saaru or [[Rasam (dish)|rasam]] | * Saaru or [[Rasam (dish)|rasam]] | ||
* [[Spiced rice]] | * [[Spiced rice]] | ||
* Tallu or [[Ajethna]] or ajadina (dry curry) | * Tallu or [[Ajethna]] or ajadina (dry curry) | ||
{{Div col end}} | {{Div col end}} | ||
== | ==Full-course Udupi meals== | ||
{{Unreferenced section|date=November 2020}} | {{Unreferenced section|date=November 2020}} | ||
The full course Udupi meal is served on a [[Plantain (cooking)|plantain]] leaf, which is traditionally kept on the ground. The dishes are served in a particular sequence, and each dish is placed on a particular spot of the plantain leaf. All the people eating this meal are expected to begin and end eating the meal together. A person cannot get up in middle of the meal, even though he has finished his meal. The start and end of meal is done by saying "''Govinda''," the name of Lord Vishnu. A typical meal is served with the following (in sequence): | The full course Udupi meal is served on a [[Plantain (cooking)|plantain]] leaf, which is traditionally kept on the ground. The dishes are served in a particular sequence, and each dish is placed on a particular spot of the plantain leaf. All the people eating this meal are expected to begin and end eating the meal together. A person cannot get up in middle of the meal, even though he has finished his meal. The start and end of meal is done by saying "''Govinda''," the name of Lord Vishnu. A typical meal is served with the following (in sequence): | ||
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* [[Papad|Happalla]] | * [[Papad|Happalla]] | ||
* [[Steamed rice]] | * [[Steamed rice]] | ||
* [[Sambar (dish)|Saaru]] | * [[Sambar (dish)|Saaru]](dish) (a spicy watery soup) | ||
* Menaskai | * Menaskai | ||
* Koddel | * Koddel | ||
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Depending upon the occasion, individual taste, and money, each dish may be made from different ingredients. | Depending upon the occasion, individual taste, and money, each dish may be made from different ingredients. | ||
==Popular dishes | ==Popular dishes in Udupi cuisine== | ||
{{div col|colwidth=22em}} | {{div col|colwidth=22em}} | ||
* Buns (Mangaluru Buns), a sweet dish fried out of Maida flour and Banana | * Buns (Mangaluru Buns), a sweet dish fried out of Maida flour and Banana | ||
* [[Idli]], [[Dosa]], [[Masala dosa]], [[neer dose]], uppu huli kara dosa | * [[Idli]], [[Dosa (food)|dosa]], [[Masala dosa]], [[neer dose]], uppu huli kara dosa | ||
* Gashi or Ghasi (thick gravy-like dish made by use of peas or pulses with coconut) | * Gashi or Ghasi (thick gravy-like dish made by use of peas or pulses with coconut) | ||
* Kadubu | * Kadubu | ||
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* Kodhel or sambar ([[sambar (dish)|sambar]] made from lentil, coconut and vegetable of choice) | * Kodhel or sambar ([[sambar (dish)|sambar]] made from lentil, coconut and vegetable of choice) | ||
* Kosambari (salads of green gram or Bengal gram lentils, seasoned) | * Kosambari (salads of green gram or Bengal gram lentils, seasoned) | ||
* [[Mangalore bajji]] or Golibaje<ref>{{cite web |url=http://udupi-recipes.com/2016/12/goli-bajemangalore-bajji-recipe-how-to-prepare-goli-baje.html/|title = Goli Baje |access-date= 2017-03-23 | * [[Mangalore bajji]] or Golibaje<ref>{{cite web |url=http://udupi-recipes.com/2016/12/goli-bajemangalore-bajji-recipe-how-to-prepare-goli-baje.html/|title = Goli Baje | work= udupi-recipes.com |access-date= 2017-03-23}}</ref> | ||
* Menaskai (especially made of Amtekai or ambade) | * Menaskai (especially made of Amtekai or ambade) | ||
* [[Patrode]] (colacasia leaves dipped in batter and steamed cooked) | * [[Patrode]] (colacasia leaves dipped in batter and steamed cooked) | ||
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==Udupi restaurants== | ==Udupi restaurants== | ||
Udupi or Udipi restaurants serving Udupi cuisine can be found all over India and many parts of the world. In the past, these restaurants were run by cooks and priests trained at Krishna matha in Udupi.<ref>{{cite web |url=http://www.hinduonnet.com/thehindu/mp/2005/01/05/stories/2005010500150300.htm |title = Utterly Udipi |access-date= 2009-09-23 | Udupi or Udipi restaurants serving Udupi cuisine can be found all over India and many parts of the world. In the past, these restaurants were run by cooks and priests trained at Krishna matha in Udupi.<ref>{{cite web |url= http://www.hinduonnet.com/thehindu/mp/2005/01/05/stories/2005010500150300.htm |archive-url= https://web.archive.org/web/20050407223308/http://www.hinduonnet.com/thehindu/mp/2005/01/05/stories/2005010500150300.htm |url-status= usurped |archive-date=7 April 2005 |title = Utterly Udipi |publisher= | work= thehinduonnet.com |access-date= 2009-09-23}}</ref> With rising popularity, many others have entered this business claiming to serve authentic Udupi cuisine.<ref>{{cite web |url= http://in.rediff.com/election/2004/may/05udupi.htm |title = In Udupi, food is the greatest binder |access-date= 2009-09-23 |publisher= | website= in.rediff.com}}</ref> Most Udupi restaurants are family run, with ownership passing among kith and kin of the original owner.<ref name=ADU>{{cite web | url=http://asiandynamics.ku.dk/pdf/udupi_hotels_-_toft_madsen_gardella.pdf | title=Udupi Hotels: Entrepreneurship, Reform and Revival, Asian Dynamics Conferences | location=Copenhagen | date=18 June 2009 | first1=Stig Toft | last1=Madsen | first2= Geoffrey T. | last2=Gardella}}</ref> Udupi restaurants have undergone many changes in their menu in recent times, adapting to changing economic structure and social statuses in India. They have included vegetarian delicacies from other Indian cuisines.<ref>{{cite web |url= http://www.mumbaimirror.com/article/46/20090630200906300222579842013b63d/Ingredients-in-a-melting-pot.html| first= Manoj R |last= Nair |archive-url= https://archive.today/20120915112518/http://www.mumbaimirror.com/article/46/20090630200906300222579842013b63d/Ingredients-in-a-melting-pot.html |url-status=dead |archive-date=2012-09-15 |title=Ingredients in melting |publisher= | work= mumbaimirror.com |access-date= 2022-05-20}}</ref> | ||
The first major Udupi restaurant owner, [[New Woodlands Hotel#History|K. Krishna Rao]], began his career in food service as an attendant in ceremonies held by the [[Udupi Sri Krishna Matha|Sri Krishna Temple]], wherein food was served to gatherings of the temple staff and pilgrims.<ref name="Tumbe">Chinmay Tumbe | The first major Udupi restaurant owner, [[New Woodlands Hotel#History|K. Krishna Rao]], began his career in food service as an attendant in ceremonies held by the [[Udupi Sri Krishna Matha|Sri Krishna Temple]], wherein food was served to gatherings of the temple staff and pilgrims.<ref name="Tumbe">{{cite book| first= Chinmay |last= Tumbe| title= India Moving: A History of Migration| year= 2018| page= 43| publisher= Penguin Random House India| isbn= 9780670089833}}</ref> In 1922, he moved to [[Madras]] and joined Sharada Vilas Brahmins Hotel in [[Georgetown, Chennai|George Town]] as a kitchen servant.<ref name="Tumbe"/> He is the inventor of Masala Dosa. In 1925, his employer offered him one of his restaurants for ₹700 monthly. In 1939 Rao started his first hotel Udupi Sri Krishna Vilas, now called Old Woodlands.<ref name=ADU /> The other prominent chain of Udupi restaurant is the Dasaprakash group, founded by K. Seetharama Rao, who gave up a low-grade salaried position in [[Mangalore]] to join his brothers' snack food ([[tiffin]]) business in [[Mysore]] in 1921.<ref name="Tumbe"/> | ||
In 1923, a major flood devastated Udupi and caused mass migration of male workers and professionals to large cities. This led to a rising demand for low-cost public eating places.<ref name="Tumbe"/> Several prominent Udupi restaurants such as Dasaprakash in Mysore, Udupi Sri Krishna Bhavan and Mavalli Tiffin Rooms in [[Bangalore]], were set up to cater to this demand.<ref name="Tumbe"/> These restaurants were vegetarian, employed [[Shudra|OBC]]s and upper-caste Hindus from Udupi, and initially, segregated seating spaces along caste lines.<ref name="Tumbe"/> | In 1923, a major flood devastated Udupi and caused mass migration of male workers and professionals to large cities. This led to a rising demand for low-cost public eating places.<ref name="Tumbe"/> Several prominent Udupi restaurants such as Dasaprakash in Mysore, Udupi Sri Krishna Bhavan and Mavalli Tiffin Rooms in [[Bangalore]], were set up to cater to this demand.<ref name="Tumbe"/> These restaurants were vegetarian, employed [[Shudra|OBC]]s and upper-caste Hindus from Udupi, and initially, segregated seating spaces along caste lines.<ref name="Tumbe"/> | ||