Most Karnataka cuisine has evolved taking the availability of fresh vegetables, legumes, greens and herbs & coconuts for granted. Added to that, the staple food here is mostly vegetarian, as the use of legumes (different kinds of beans & lentils) and special grains (such as Millets) take care of the the protein and mineral needs. Today I experienced the “Malenaadu” cuisine prepared by Chef Biplab Das (Gateway Hotel by Taj ) and his team. Chef Das has spent months with the expert home cooks from the villages near Chikmagalur and has created wonderful selections in the menu such as - “Malenaadu Thaali” (A full course meal from the western mountain region) that included the famous - “Akki Rotti” (Rice Bread) & “Soppina Palya” (Greens & Lentil side dish). “Avarkaayi Saaru”  (Indian Field Beans Soup) and “Heerekaayi Bonda” (Ridge Gourd or Chinese Okra Fritters). Chef Das whose team maintain their own vegetable & herb garden was saying that a small handful of herbs (mints for example) grown here are as potent as a pound grown in other regions.

Breakfast - Peaberry, Gateway Hotel - Idlys & Fresh Fruit

Lunch - Peaberry, Gateway Hotel - “Malenaadu Thali”

Dinner - Some light sandwiches prepared & packed by Chef Das for the drive back to Bangalore