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Karnataka On My Plate


Bangalore restaurants get ready for Ugadi by bringing out the traditions goodies from the state to celebrate the festive season. The New Year festival promises hidden delicacies and sweet surprises.

At Karavalli, The Gateway Hotel, Chef Naren Thimmaiah has prepped quite a menu with a focus on festivity and the produce. Starting with Bevu Bella a medley of neem leaves and jaggery, the menu features classics like Dal Thovve, traditional lentil, and goes on to explore the slightly unconventional Southekai Pachadi, Mangalore cucumber cooked with curd and ground coconut and Ananas Saasive, sweet and sour Pineapple curry with a tempering of mustard.

Dakshin at ITC Windsor, is going back to the roots as Master Chef George Jayasurya and his culinary team put together a special celebratory menu. Kadle Gojju, the traditional black chick peas preparation for Ugadi won us over. And of course how can one forget Obbattu - lentils and jaggery stuffed pancakes grilled with ghee. Other treats by chef are the Tarkari Saaru garden fresh vegetables cooked in coconut milk and spices and the Hookosu Khara Palya - a spicy and tangy cauliflower preparation.

At the restaurant JW Kitchen in JW Marriott you can enjoy a lavish spread made by Chef Ganesh Teli, the Chef de Cuisine. Delicacies like Pappu Pulusu, Nimmakaya, Maka Guntur Annam feature in the menu and there is even a Puranam live counter. Our pick is the five varieties of delectable homemade murrukus and the classic desserts like Obattu, Atukulu Payasam and the Kajjikayalu.

So take a trip to corners Karnataka on the occasion of the festival.
Karavalli, The Gateway Hotel, 66, Residency Road, Bangalore

Dakshin, ITC Windsor, ITC Windsor, "Windsor Square" 25 Golf Course Road,Bangalore

JW Kitchen, JW Marriott, 24/1, Vittal Mallya Road, Lavelle Road, Bangalore