Much more than idli-dosa: How region and ecology shape the cuisine of North Karnataka
Chef Anusha Venkatesh is highlighting the underrepresented cuisine of North Karnataka through her 'Ole Project'. The initiative focuses on indigenous, drought-resistant grains and traditional recipes from regions like Bijapur and Dharwad.
Why it matters
The project promotes culinary diversity and sustainability by showcasing climate-resilient crops and preserving regional food heritage that is often overshadowed by mainstream urban food trends.
Think ‘Karnataka cuisine’ and benne doas and Udupi food come to mind. Unseen behind the popularity of darshinis and idli-vadas, is the very different cuisine of North Karnataka, that is born from its arid, drought-affected landscape. With the Ole Project, chef and researcher Anusha Venkatesh is preserving the cuisine of North Karnataka and looking at it through the lens of geography, produce and sustainability. This weekend, with a pop-up at Watson’s in Bengaluru, Ole Project brings a special menu called Jawari, that takes these grains and produce to another level.
Chef and researcher Anusha Venkatesh | Photo Credit: Special arrangement
Get smarter about the news
Sign up free for a feed built around what you actually care about, Dive Deeper research on any story, and the full text of every article.
Create free accountAlready have an account? Sign in