इस क्षेत्र का अनुवाद अभी इस भाषा में नहीं हुआ है, इसलिए यह अंग्रेज़ी में दिखाया जा रहा है।
Malnad · Deccan Inland Plateau
Two kitchens that share a mountain and very little else. The Malnad Kannada kitchen — Havyaka, Gowda and others — is largely vegetarian, rice-based, coconut-heavy and built around what the garden and the forest give in each month. The Kodava kitchen is meat-forward, uses pork as its centre, avoids coconut in its signature dishes and sours with kachampuli. A traveller who eats only one of them has not eaten in Malnad.
Rice-flour dough patted out by hand directly onto a hot tawa, usually with grated coconut, onion, dill or cucumber worked in. The Malnad version is thicker and softer than the maidan one and is eaten with a spoonful of ghee and chutney.
Steamed rice dumplings, plain or with a jaggery-and-coconut filling, cooked in a covered pot or inside folded leaves. The jackfruit-leaf cup version is shared with the coast below, where it belongs as much as it does here.
Cold buttermilk carrying a pounded raw leaf or root — doddapatre, brahmi, curry leaf, pepper, ginger, or the bark of a garden tree. Different households keep different plants and will explain what each is for. Eaten first, before anything hot.
A thin, hot broth built on crushed black pepper, cumin, garlic and tamarind and poured over rice. In a region where pepper is a field crop and the monsoon lasts four months, it is medicine that happens to be dinner.
Bamboo shoot, leached and brined, cooked either dry with coconut or in a coconut gravy. It appears with the first rains and is one of the few genuinely seasonal foods left that cannot be bought out of season.
Tender green jackfruit cut down, boiled and cooked with coconut and a light spice paste — a vegetable with the texture of meat, and the reason a Malnad household plants a jackfruit tree before it plants anything ornamental.
Ripe jackfruit pulp cooked down with jaggery and spread thin on mats to dry into dark, chewy sheets, and thinner rounds dried into wafers that are fried before eating. Both keep for a year and are the standard gift from a Malnad house.
A layered Malnad sweet of jaggery and flour, folded and fried so it comes out crisp and separates into leaves. Made in a small number of households, sold in a small number of shops, and effectively unknown outside the region.
Vegetables in a mild coconut-and-buttermilk gravy, thickened but never boiled hard, because boiling splits the curd. Ash gourd, cucumber or colocasia stem are the usual bodies.
Kodagu's defining dish — pork cooked with its fat in a dry-roasted paste of pepper, coriander, cumin and chilli, with no coconut at all, finished with a spoonful of kachampuli that turns the gravy almost black and sharpens it in a way no other souring agent does. Eaten with kadambuttu or akki otti.
A soft, pale rice flatbread patted out by hand, the standard Kodava accompaniment to a meat curry. It is deliberately bland, because everything else on the plate is not.
Steamed balls of coarse rice, dense and slightly chewy, made to be broken into gravy. The size and the grind are both fixed by convention and are argued about.
A steamed cake of rice, milk and grated coconut, cut into squares and eaten with honey, with a meat curry, or with both. Kodagu's breakfast, and among the few Indian rice cakes made with milk.
Rice string hoppers pressed through a mould and steamed, eaten with chicken curry or with coconut milk and honey. The same object as the Malayali idiyappam, arrived over the same mountain.
The Kodava bamboo shoot dish — leached shoot cooked with the household spice paste, sometimes with pork. Made only in the first weeks of the monsoon, when the shoots are young enough to cut.
Wild mushrooms gathered after the first heavy rain and cooked the same day in a light spice paste. The knowledge of which mushrooms is household knowledge, held by particular people rather than written down, and the season lasts a matter of days.
मुख्य आहार
मिठाइयाँ
स्ट्रीट फ़ूड
पेय
Malnad का खानपान — ख़ास व्यंजन, मुख्य आहार, मिठाइयाँ, स्ट्रीट फ़ूड और उन्हें कहाँ चखें। (16)