Bengaluru, the vivacious metropolis, a city of myriad flavours, where cultures intermingle and palates intersect, is a gastronome’s utopia. From the rarefied Korean BBQ to the blazing Chettinad curries, Bengaluru is a crucible of cuisines. Yet, in the midst of this cosmopolitan epicurean landscape, one can’t but muse — where art thou, authentic Karnataka cuisine?
Alas! The land of Udupi hotels and Mysore Pak, where ghee podi idlis are synonymous with breakfast, and ragi mudde is a staple, has been reduced to a mere footnote in Bengaluru’s culinary story. Despite the multitude of eateries and pubs that have mushroomed, offering a panoply of cuisines from New York to Cambodia, a decent Karnataka food place is hard to come by.
