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Globally, Udupi is best known for hotels which churnout “South Indian food”, are super efficient and easy onthe pocket!Little do people know that Udupi cuisinehas a vast variety and is not limited to tiffins or snacks.Laying out the geographical expanse and scientificlogic to the region’s Madhwa Brahmin’s vegetarian foodhabits , Malati Srinivasan and Geetha Rao showcase thehitherto unknown recipes from Udupi, a coastal townin Karnataka where the Krishna temple acts as a pivotin people’s lives. Even as Malati learnt to cook secretlyby observing her aunt who rustled up elaborate mealseveryday, for Geetha cooking became a necessity tosatisfy her yearning for Udupi food away from home.The authors therefore brilliantly straddle the traditionaland modern and list what was once easily cooked inUdupi households spice powders, salads and chutneys,savoury snacks, desserts and painstakingly elaborate onseveral recipes which are all-time favourites like, Bisi BeleHulianna, Saaru, Masal Dose, Modaka etc. Split into 12sections, The Udupi Kitchen celebrates vegetarian foodwith aplomb from a town where food is religion as wellas a complete mouth-watering experience.

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