By Bengaluru Oota Company
Experience a melange of Mangalorean and Gowda cuisine which have unique flavor palettes at an intimate tasting room setting.
timer 2.5 Hrs
Veg: INR 1400 per person
Non-Veg: INR 1800 per person
A curated meal with anywhere between 3 to 5 courses of a mix of Mangalorean and Kannadiga Gowda Cuisine.
The Gowdas, traditionally farmers, ‘cook what they grow’. Generous touches of garlic and coriander are key, along with jaggery based desserts thanks to their proximity to the sugarcane belt. Gowda specials include Ragi Mudde with Mamsa Saaru ( mutton curry), Mamsa Pulao , Averekai Saaru and many more.
Mangalorean food has influences of its different communities - Saraswat Brahmins, Bunts and Catholics. Being a coastal region, it's cuisine is known for its repertoire of seafood. Roasted ground spices and coconut in all its forms - oil, milk or simply grated, are generously used. Mangalorean Specials include Kori Ghee Roast, Kane Fry, Kori Gassi and Manoli Upkari ( Ivy Gourd).
Local Expert details
Bengaluru Oota Company is born from a deep sense of gratitude, and love towards the Gowda and Mangalorean cuisines of Karnataka.
As urban Bengaluru turns its gaze towards international cuisines, one often finds it hard to locate authentic local flavours at restaurants, with the exception of a few small hole-in-the-wall places.
With its Tasting Room, and Catering services, Bengaluru Oota Company intends to bridge the gap, and bring to you an experience that is not only unique but also steeped in traditional flavours.
The owners Divya and Vishal have a deep heritage of the food & hospitality industry but wanted to break away from a predictable restaurant format. Thus was born Bengaluru Oota Company.
Seasons: All year.
Activity days: On prior booking and basis customized menu.
3 to 5 course Meal including Dessert
Story-telling by the hosts on recipes and origin of Gowda and Mangalorean Cuisine.
Starting point: Bengaluru Oota Company (Google map link)
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