Overview for Karnataka Cuisine
Endowed with amazing natural beauty and a delightful variety of cuisine, Karnataka has often been referred to as a culinary paradise by discerning lovers of good food. This book presents some of the most mouthwatering delicacies whose recipes have been culled from different parts of the state. Each region has its own distinct and unique cuisine, and compiled a wide-ranging collection, including the purely vegetarian Lingayat cuisine, the Gowda cuisine and the Bunt and Madhwa Brahmin cuisine of Mangalore. This book to the Kannadigas, whose culture is ever famous.
Ranee Vijaya Kuttaiah (Author)
A top-of-the line culinary expert, RANEE VIJAYA KUTTAIAH has created delectable menus for top corporate houses. She ahs also taught the intricacies of Coorg cuisine to the chefs of the Taj Gateway and the Taj West End Hotel, Bangalore. Ms Kuttaiah, a versatile personality, was a lecturer at the Maharani College, Bangalore, the General Manager of the Ritz Group of Hotels, Coonoor; and has worked in the Public Relations Department of the Ford Motor Car Company, New York.