| ody"> | | | | influences alone. South Malanad cuisine typically |
| Malenadu, which literally translates into | | | | emerges in North Kodagu, South Chikmagalur and |
| âthe land of mountain rangesâ, is | | | | western Belur. Central Malanad food is found in |
| a region encompassing a 100 square kilometers of | | | | Chikmagalur, Shivmoga and to the west of Uttara |
| the Western Ghats, which mountain range is | | | | Kannada. Northern Malanad cuisine is an |
| better known as the Sahyadri in the state of | | | | exceptional case study; although generally found in |
| Karnataka. The area, which covers the slopes of | | | | Uttara Kannada and Belagavi, it is unfortunately |
| the east and west sides of the range, includes the | | | | not widespread throughout the rest of the region |
| districts of Chikmagalur, Hassan and Kodagu, | | | | which indeed, appears unaware of its very |
| among others. It goes without saying that this | | | | existence. Rather than standing evidence to any |
| region is blessed with great natural beauty, thanks | | | | lack of merit in the cuisine, this is actually a result |
| to the splendor and majesty of the Ghats which | | | | of the insularity of the community lack of contact |
| cradle the settlements of the area protectively. | | | | between people of different regions. |
| The culture of the Malenadu region shows clear | | | | At first glance, Malenadu may seem merely a mix |
| effects of the communal independence and | | | | of Coorgi and Mangalorean cooking, but a closer |
| self-sufficiency with which the fertile lands have | | | | look reveals its uniqueness. Since they are migrant |
| blessed its people. Nowhere is this more readily | | | | peoples as opposed to the indigenous tribes of |
| apparent than in the cuisine of the Malenadu | | | | the Malenaadigaru, it is probably more accurate to |
| people. Untouched by the imported fruit and | | | | state that the Coorgi and Mangalorean cuisine is a |
| spices of the outside world, the dishes of | | | | result of osmosis from the native styles. The rich |
| Malenadu lose nothing in taste and flavor, being | | | | culinary heritage of Karnatakaâs dishes |
| almost entirely comprised of the herbs and fruits | | | | take distinct body in the earthy flavors and varied |
| provided by the lush forests atop the mountains | | | | textures of Malenadu foods. Fish, rice and fruit are |
| themselves. The bamboo shoots, turmeric leaves | | | | the staples of their menu, complemented by a |
| and jackfruit of the Sahyadri are inevitable | | | | variety of dumplings and rottis that are healthy |
| trademarks of the Malenadu delicacies; oils are | | | | enough to satisfy the most calorie-conscious diner. |
| scarcely used as steaming is the preferred | | | | For the traveler wishing to sample each variety of |
| method of cooking. | | | | these mouth-watering delicacies, Chikmagalur is a |
| These sorts of self-imposed limitations may | | | | region which enjoys the most amount of overlap |
| indicate that the cuisine of this region is somewhat | | | | between the different food cultures. The area, |
| uniform in taste and unimaginative; again, most | | | | which is also the proud birthplace of the ancient |
| unusually, the chefs of Malenadu seem to have | | | | Hoysala kingdom, is a picturesque region known |
| bypassed this common cultural pothole. The food | | | | for its coffee estates. The Gateway Hotel KM |
| habits vary from district to district in very | | | | Road Chikmagalur is a well-reputed Chikmagalur |
| distinctive fashion, according to the availability and | | | | hotel noted for its colonial ambience and all-round |
| proliferation of spices and fruit, so that clear | | | | accessibility from other major cities of the district. |
| cultural territories may be distinguished from their | | | | |