Shubhi A. from Uttarakhand and Shruthi T. from Hyderabad were enjoying akki rotti with mushroom curry and tamarind chutney at the Kodagu counter. “A lot of rotis are being presented here which are not commonly found, and they are made from authentic ingredients as well. It was really refreshing to see such a combination, especially all these varieties of vegetarian food displayed here,” said Shubhi.
Like them, people who wanted a taste of authentic dishes from Karnataka — locals or otherwise — headed to the ‘MTR Karunadu Swada’, a culinary festival celebrating the food of the State this weekend. The two-day event (May 4 and May 5), organised at Jayamahal Palace in Bengaluru, consists of several counters that present dishes from Uttara Karnataka, Hale Mysuru, Kodagu, Dakshina Karnataka, Kalyana Karnataka, and Udupi region.
At the Kodagu counter, kadambut, steamed rice flour dumplings, and kaipuli shunti parangi malu juice made out of bitter orange, ginger, and bird’s eye chili, were popular apart from akki rotti and other curries.
