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New Delhi, Sept. 9 -- The Mangalorean Bunt community, wealthy landlords originally from the Udupi and Dakshina Kannada districts of Karnataka, has an elaborate cuisine that cherishes the use of local produce and fruits, spiced with ingredients such as Byadgi chillies.
Cooking and eating habits vary every 100km in this belt, but there are several common features. "The variety in the food of the Bunt community comes from the fact that they have always been wealthy and have had access to all sorts of ingredients and of the best quality at that," says Naren Thimmaiah, executive chef at Gateway Hotel, Bangalore.
For instance, Byadgi chillies could be sourced from north Karnataka because the community could afford it. Pepper, Thimmaiah says, came in through the ports in this coastal area, and entered the cuisine. Now Byadgi chillies, in powder,...