RIVANSHI RAKHRAI
This vibrant salad features sprouted mung beans (moong dal) tossed with fresh grated coconut, chopped coriander leaves, green chilies, and a tangy lemon dressing
This sweet bread is a specialty of Nanjangud, a town near Mysore. Made with ripe bananas, jaggery (unrefined cane sugar), and roasted peanuts, Nanjangud Banana Bread has a dense, moist texture and a subtle sweetness.
This fragrant rice dish is flavored with ghee, mustard seeds, curry leaves, and a unique blend of spices. Traditionally cooked in temple kitchens as an offering, Ennegai is known for its simplicity and comforting flavors
This sweet flatbread is a festive favorite in Karnataka. Bele Holige features a flaky outer shell made from whole wheat flour and a melt-in-your-mouth lentil filling flavored with jaggery, coconut, and cardamom.
This deep-fried snack is made from a paste of urad dal (black gram) and rice flour, seasoned with chilies and onions. Karadantu is crispy on the outside and soft on the inside, and it's typically enjoyed with a cup of chai.
This melt-in-your-mouth candy is made with butter (macca) and jaggery (bellam). Macca Bellam is a delightful treat with a rich, caramel-like flavor.
This flatbread is similar to Bele Holige but comes from the town of Channapatna, famous for its wooden toys and lacquerware