The culinary fare offered by Karnataka and particularly of the coastal area is of a wide variety. Every region of the state has its own unique flavors and taste. Many factors of Lifestyles and other influences have contributed a lot to enrich the culinary heritage of Karnataka.
THE BRAHMIN COMMUNITY
Brahmin cuisine originated ages back in the homes
of Tulu and Kanarese speaking Brahmins of Dakshina Kannada. They have
been very ingenious in making exotic dishes out of things that you would not
dream of cooking. Some of these traditional dishes have remained unchanged till
today and appeal to all Indian palates alike . Some of course have changed a
bit here and there to suit the modern generation style of cooking like and
dislikes. Yet all of these have basically retained that very typing flavor of
their origin. (Usha Raviraj.Coastal
Fiesta..)
The Aryans, originally
from central Asia who came down to India and settled on the banks of river Saraswathi came to be known as Saraswaths. Later on some of them moved on to
Goa and thence to the Karavali regions. These are the Gowda Saraswat Brahmins.
Basically vegetarians the G.S.Bs also include fish in their diet. Their cuisine has adapted itself to the Coastal habitat and includes a wide variety of culinary delights which are a culmination of the creative use of every part of plant life right from the fruits to the roots.
The G.S.Bs have retained the traditional flavor in the cookery .The methods and trends are the same as they were ages ago. The variety of the items used and the imaginative methods have given rise to numerous exotic and delicious dishes quite unique to this community. Modernity has not taken away the traditional values of their cooking at all. (Mitra Prabu. Coastal Fiesta.)
Bunts form one of the major tulu speaking communities of
South Kanara. Their cuisine draws inspiration from the local produce and
fruits found in this region .Rice is used imaginatively to create a vast rage
of delicacies.
The all time Bunt favorite is the chicken curry. Their Kori-Rotti combination is very well known and much sought after. Jackfruit,
Banana, Mango etc., are used in various forms to prepare a wide variety of
detectable dishes ranging from Kundapur to Kasargod, the bunt cuisine contains
many variations in use of ingredients and methods of preparation. This has only
enhanced the distinctive flavors of each region and lent freshness to the
culinary marvels of the community. (Sabita Shetty.
Coastal Fiesta.)
Christians (Catholics) of Mangalore originally migrated
from Goa in the 17 and 18th century. Their food habits and palates
are more of Goan origin then that of other communities of South Kanara, their
mother tongue being Konkani. However ,over the years there have been a mix of
local influence in the Christian cooking. Hence certain dishes may carry the
same name in Goa and Mangalore, but the taste differs to suit the local palates
.So an unique identity has been created for the Christian dishes in Mangalore
.This is evident if one goes to Bombay or other cosmopolitan cities where in
some eating places, a distinctive board is displayed indicating “Goan dishes” or
“Mangalorean Dishes”
( Jennifer Pais, Coastal Fiesta.)
