ಜನಪ್ರಿಯ ಧಾರವಾಡ ಪೇಡಾ !!!!

ಧಾರವಾಡ ಜಿಲ್ಲಾ ಪ್ರವಾಸ ಕೈಗೊಳ್ಳುವವರನ್ನು ಆಕರ್ಷಿಸುವ ಹತ್ತು ಹಲವು ಸಂಗತಿಗಳಲ್ಲಿ ಧಾರವಾಡ ಪೇಡ ಕೂಡ ಬಹುಮುಖ್ಯವಾದುದು ಎಂದರೆ ಅತಿಶಯದ ಮಾತಾಗಲಾರದು. ಸುಮಾರು 150 ವರ್ಷಗಳ ಸುದೀರ್ಘ‌ ಇತಿಹಾಸವಿರುವ ಈ "ಪೇಡಾ' ಇತರ ಪೇಡಾಗಳಿಗಿಂತ ಭಿನ್ನವಾಗಿದ್ದು ತನ್ನದೇ ಆದ ವಿಶಿಷ್ಟ ರುಚಿ ಹಾಗೂ ಗುಣಮಟ್ಟದಿಂದ ಹೆಸರುವಾಸಿಯಾಗಿದೆ. "ಧಾರವಾಡ ಪೇಡಾ'ದ ಮೂಲ ಹೆಸರು "ಠಾಕೂರ ಪೇಡಾ' ಎಂದು. ಸುಮಾರು ಒಂದೂವರೆ ಶತಮಾನದಷ್ಟು ಹಿಂದೆಯೇ ಉತ್ತರ ಭಾರತದ ಲಕ್ನೋದಿಂದ ಧಾರವಾಡಕ್ಕೆ ವಲಸೆಬಂದ ಠಾಕೂರ ಕುಟುಂಬದವರು ತಯಾರಿಸುತ್ತಿದ್ದ ಈ "ಪೇಡಾ' ಕಾಲಕ್ರಮೇಣ "ಧಾರವಾಡ ಪೇಡಾ' ಎಂಬ ಹೆಸರಿನಿಂದ ಜನಪ್ರಿಯಗೊಂಡಿತು. ಜನರಿಂದ ಜನರಿಗೆ ಪ್ರಚಾರಗೊಂಡ ಇದು, ತನ್ನ ಗುಣಮಟ್ಟದಿಂದಾಗಿ ರಾಜ್ಯ, ರಾಷ್ಟ್ರ ಹಾಗೂ ಅಂತಾರಾಷ್ಟ್ರೀಯ ಮಟ್ಟದಲ್ಲೂ ಪ್ರಸಿದ್ಧಿ ಪಡೆಯಿತು. ಸುಮಾರು ನಾಲ್ಕೈದು ತಲೆಮಾರಿನಷ್ಟು ಹಿಂದಿನಿಂದ ಠಾಕೂರ ಕುಟುಂಬ ಅತಿ ಶ್ರದ್ಧೆ ಹಾಗೂ ಸಂಯಮದಿಂದ ಈ ಸಿಹಿತಿಂಡಿಯನ್ನು ತಯಾರಿಸುತ್ತ ಬಂದಿದೆ. ಯಾವುದೇ ರೀತಿಯ ಕೃತಕ ಬಣ್ಣ ಇಲ್ಲದೇ ರಾಸಾಯನಿಕ ಬಳಸದೇ ಕೇವಲ ಶುದ್ಧ ಹಾಲು ಮತ್ತು ಸಕ್ಕರೆಯ ಹದವಾದ ಮಿಶ್ರಣದಿಂದ ಸ್ವತಃ ಕೈಯಿಂದ ತಯಾರಿಸಲ್ಪಡುವ ಈ ಪೇಡಾ ಸಾಮಾನ್ಯವಾಗಿ ತನ್ನದೇ ಆದ ಸ್ವಾಭಾವಿಕ ಬಣ್ಣದಿಂದ ಕೂಡಿರುತ್ತದೆ. ಠಾಕೂರ ಕುಟುಂಬದವರು ಇಂದಿಗೂ ಪೇಡಾದ ಮೂಲ ಗುಣಮಟ್ಟವನ್ನು ಕಾಯ್ದುಕೊಂಡು, ಸೀಮಿತ ಪ್ರಮಾಣದಲ್ಲಿ ತಯಾರಿಸುವ ಈ ಪೇಡಾವನ್ನು ಕೊಳ್ಳಲು ಗ್ರಾಹಕರು ಸರತಿಯಲ್ಲಿ ಕಾಯುತ್ತಾರೆ. ತಲತಲಾಂತರದಿಂದ ಹರಿದುಬಂದ ಈ ವಿಶಿಷ್ಟ ಕಲೆ ಜನಪ್ರಿಯತೆಯ ಜೊತೆಗೆ ಅನೇಕ ಪ್ರಶಸ್ತಿ ಪುರಸ್ಕಾರಗಳನ್ನು ತಂದುಕೊಟ್ಟಿದೆ. ಈಗಾಗಲೇ ಈ ಕುಟುಂಬಕ್ಕೆ 1999ರಲ್ಲಿ ಕರ್ನಾಟಕ ರಾಜ್ಯ ಸರಕಾರದ ಪ್ರಶಸ್ತಿ, 2001ರಲ್ಲಿ ಇಂದಿರಾ ಪ್ರಿಯದರ್ಶಿನಿ ಪ್ರಶಸ್ತಿ, 1913ರಲ್ಲಿ ಲಾರ್ಡ್‌ ವಿಲ್ಲಿಂಗ್ಟನ್‌ ಮೆಡಲ್‌, 2002ರಲ್ಲಿ ರಾಜೀವಗಾಂಧಿ ಎಕ್ಸಲೆನ್ಸಿ ಪ್ರಶಸ್ತಿ ಮುಂತಾದವು ಲಭ್ಯವಾಗಿವೆ.

BENIFITS OF SPICY FOOD

They may give you heartburn, but they also have great health benefits when consumed in moderation -- here are a few positives associated with spicy foods. Spicy food is enjoyed all over the world because spices add an incredible amount of flavour to what you eat. Cultures all over the world have dishes that excite and stimulate your palate with spices and add heat and taste to everyday ingredients. But if you like spicy food like chillies, curries and hot sauces, there is so much more to look forward to. Recent research shows that adding some spice to your meal can provide more health benefits than previously thought. Yes, you heard it right -- in addition to making your taste buds sizzle, spicy foods comes with some perks. These include: Weight-loss: Hot peppers contain capsaicin, which can speed up metabolism and help the body burn calories faster. This is because capsaicin increases your body temperature and contributes to an increase in your heart rate. Furthermore, studies have shown that people who eat spicy foods eat smaller portions, which can reduce their calorie intake. Heart health: Pungent food is good for heart: Hot peppers help to improve heart health by improving the body's ability to dissolve blood clots. Research has shown that low-density cholesterol (LDL or bad cholestrol, which can clog your arteries) resisted oxidation for a longer period of time when chillies were added to the diet, thus reducing the heart stroke risk. The capsaicin in peppers also fights inflammation, which has been identified as a risk factor for heart disease. Additionally, statistics show that cultures that eat spicy foods frequently have a much lower rate of heart attacks and stroke. Improved circulation: Spicy foods also promote good circulation, and they appear to lower blood pressure. When you eat spicy food, your body's temperature is raised; therefore, it increases your blood flow and gets your heart pumping. Peppers help strengthen the blood vessel walls as they are high in vitamins A and C. Anti-cancerous properties: Many studies have shown that regular consumption of chillies and curry decrease the risk of cancer. Capsaicin slows the growth of cancer cells and in some cases, even causes the cancer cells to die off without harming the surrounding cells. In countries where diets are traditionally high in capsaicin like India and Mexico, people tend to have lower rates of some cancers. Improved digestion: Spices also improve your digestion because they increase the hydrochloric secretion of your stomach. This in turn will increase blood flow to the stomach and even increase the mucous lining. Capsaicin also helps to kill bacteria like H. pylori and helps to prevent or cure stomach ulcers. However, if you get heartburn from spicy foods, try taking an antacid relief tablet which will neutralise acids in the stomach. Arthritis: Turmeric (haldi) reduces joint inflammation and bone destruction. Circumin present in turmeric helps to alleviate the pain associated with arthritis. Cold and flu: Capasicin promotes sweating and eases the discomfort of cold and flu symptoms. It also helps to open up the nasal passages. It may also reduce sinusitis, and other flu symptoms. Improved sleep patterns: Australian researchers have found that people who regularly consumed spicy meals fell asleep more easily. They also woke up easier and had more energy throughout the day. Mood lifters: Chillie peppers boost the level of endorphins and serotonin, both of which dull pain and give us a feeling of wellbeing. They can act as depression fighters and powerful stress relievers. Improved breathing: Hot peppers act as an expectorant, and can help people with asthma, chronic bronchitis, emphysema, sinusitis and other respiratory conditions breathe easier. Hot peppers can help you to breathe better by opening up clogged nasal passages. It is important to take spicy foods moderately, especially if you have a sensitive stomach or simply a low tolerance for them. Learn to have your food medium-spicy and hot to enjoy the amazing heath benefits that go along with it.

GREENATHON GO GREEN CAMPAIGN BY PEOPLE THE VISION

PEOPLE THE VISION is the social organization of youths of Kundapura. Our aim is help people. We work with people who have been socially excluded or who are experiencing crisis. Our role is to provide support to enable service users to help ourselves. We maintain professional relationships with service users, acting as guides, advocates or critical friends. OUR first to make whole nation green.... We are starting GREENATHON GO GREEN CAMPAIGN Go Green Concepts: 1.Garders and Vegetation plots at each Residential Area: Every Home should maintain a garden which cultivates crops using good quality fertilizers & pesticides. Contributing a certain area of the garden for vegetation leads to betterment of Environment or Nature. 2. Comfrots of a city with facilities of village: As we are busy in our daily lives with our routine activities, start growing vegetable plants nearby home as hobby. Extra work / pressure you think? Well watering the plant in the morning and evening doesn’t look like a work. This gives the place a look of city at the same time the mild climate and greenery of the village. By adding two simple concepts in our daily lives we can keep our Nature Clean – Healthy - Green What is Greenathon-Go Green Campaign? Greenathon campaign is a simple project conducted by People The Vision in which participants grow vegetables at their home. They sow the seeds, water it, nourish it and when the vegetables grow they utilize it for themselves. Who can participate? Any one who is interested, who is having interest to grow vegetables can participate. How to participate? The Greenathon project will be conducted from March 25th to May 25th 2013.During this, Participants will grow vegetables, at each stages of growth, i.e germination, flowering and harvest they click snaps and send to our mail box, peoplethevision@gmail.com. Participants can post the snaps in our FB event page. People The Vision team will post the snaps in website as well as in our FB fan page. It is as simple as this. MOST IMPORTANTLY THEY CONSUME THE SELF GROWN VEGETABLE!!! Why Greenathon? The main objectives of conducting this campaign are 1. Growing plants helps creating healthy atmosphere and increase oxygen level. 2. There is need of taking serious attention towards agriculture. As technology is growing with pace, People already have lost interest in growing crops, which in future can lead to a big crisis in food and consumables. The available agricultural land are acquired and are converted into commercial places. The day is not so far where we start begging for food products. Hence creating awareness through this project. 3. The vegetables will be consumed by participants itself which keeps them fit with health, and for above all they will be investing only a bit of time to water and nourish the plants. PS: People The Vision has already distributed seeds to 150+ students. Some have already started growing it. Best of luck to all of them. Happy harvesting!! FOR MORE DETAIL : PEOPLETHEVISION.COM Create Food!!! Feed More!!! Kill Hunger!!!

P JAYARAM BHAT

Dakshina Kannada District known for its banking tradition is rightly called as the cradle of banking. Karnataka Bank, one of the largest private sector banks in the country also began its journey in this coastal district 85 years back, has today emerged as a leading financial service institution in the country. Karnataka Bank Limited (Kannada: ಕರ್ನಾಟಕ ಬ್ಯಾಂಕ್ ಲಿಮಿಟೆಡ್) is a private sector banking institution based in the town of Mangalore in Karnataka, India. The Reserve Bank of India has designated Karnataka Bank as an A1+-class scheduled commercial bank. The bank now has a national presence with a network of some 503 branches across 20 states and 2 Union territories. It has over 5844 employees and 4.84 million customers, including farmers and artisans in villages and small towns throughout the country. Its shares are entirely privately owned by some 86,868 shareholders For the fiscal year ending 31 March 2011, the total interest earned was 2370.84 crores. The total income for the bank was 2662.60 crores and the expenditure, 2307.31 crores, thereby yielding a profit of 204.61 crores. The Karnataka Bank has been striving to keep pace with advances in banking technology by adopting core banking and Internet banking, and establishing its "MoneyPlant" automated teller machine system. The bank has the Best Bank Award for "Managing IT Risk" under small bank category for the year 2010-11, instituted by Institute for Development and Research in Banking Technology (IDRBT). Shri Anand Sinha, deputy governor, Reserve Bank of India and chairman, IDRBT presented the award to Shri P. Jayarama Bhat, managing director at a function held in Hyderabad on 4 August 2011 in the presence of Shri B. Sambamurthy, director, IDRBT. In August 2008, Karnataka Bank received the Sun and NDTV Green IT Award. Sun Microsystems and NDTV gave the award to in recognition of the bank's "green policies" and use of earth-friendly technology such as solar power. The Karnataka Bank was incorporated on February 18, 1924, as the Karnataka Bank Limited and commenced business on May 23, 1924. Its founders established it at Mangalore, a coastal town in the Dakshina Kannada district of Madras Presidency.[12] Among the founders, who created the bank to serve the South Kanara region was B. R. Vysaray Achar. Another important personality associated with the bank was K. S. N. Adiga, who served as Chairman from 1958 to 1979. 1960: Karnataka Bank acquired the Sringeri Sharada Bank, which was established in 1942 which had four branches. 1964: Karnataka Bank took over the assets and liabilities of the Chitradurga Bank (also known as Chitladurg Bank), which was established in 1868 in Mysore State and was the oldest bank in Mysore. 1966: Karnataka Bank took over the assets and liabilities of the Bank of Karnataka, in Hubli. Bank of Karnataka was established in 1946 and had opened one branch in Belgaum in 1947. At the time of the acquisition, Bank of Karnataka had 13 branches. In 2000, Karnataka Bank signed a memorandum of understanding with Infosys Technologies to develop a core-banking solution called FINACLE.[13] Over 221 branches were networked up to March 31, 2004.[14] The main motto of this programme is "Anytime/Anywhere banking". In 2002, the bank concluded a pact with Corporation Bank for sharing its ATMs.[13] A year later, the bank introduced the Moneyplant card that allows customers to withdraw money from any of their Karnataka bank accounts. In September 2003, the bank shifted its head office from Kodialbail to Kankanady. [edit]List of chairmen B. R. Vyasaraya Achar 1924-1958 K. Sooryanarayana Adiga (November 23, 1958-February 15, 1979) K. N. Basri (February 15, 1979-February 19, 1980) P. Raghuram (June 16, 1980-June 15, 1985) P. Sundar Rao (September 11, 1985-September 10,1989) H. M. Rama Rao (January 11, 1990-January 11, 1993) U. V. Bhat (June 28, 1993-June 27, 1995) M. S. Krishna Bhat (July 12, 1995-July 11, 2000) Ananthakrishna (July 13, 2000-July 11, 2009) P. Jayaram Bhat (for next three years from July 12, 2009) In August 2008, the Karnataka Bank introduced Quick Remit, a facility to make money transfer easy for Non-Resident Indians living in Canada, USA and the UK. The bank also runs a 24-hour Internet banking service called Moneyclick. Karnataka Bank offers multi-branch banking, deposit schemes as Abhyudaya cash certificate, fixed deposits, ready money deposit, Soulabhya deposit, cumulative deposit, Platinum lakhpathi, insurance linked savings bank deposit, K-Flexi deposit, resident foreign currency (domestic) account, NRI services, Senior Citizens Deposit Scheme and loan schemes as Vidyanidhi education loans, Apna ghar home loans, car finance scheme, Varthak loans, Easy ride, Scheme for salaried persons, Udyog mithra, Niveshan loans, Krishi card, K-Power, Lease ‘n’ Encash, Suvarna Nidhi, InstaCash and VahanaMitra. Aiming High No doubt Jayarama Bhat has a laborious task ahead to carry on the mantle of ‘providing the pleasure of banking’ to its esteemed customers and also establish its own presence all over the country, which it lacked till recently. This ever smiling CEO has taken up the responsibility with panache and is proving to be a hard task master when it comes to making Karnataka Bank the numero uno private sector bank in the country. “That is certainly the long term goal of the bank”, he assures. To carry on the 85 years legacy is not an easy task but he has warmed up to the task ahead. Behind the smiling face there is a calculative mind with a clear vision for the bank’s growth for the next five years to start with, and the 36 years of experience serving in this bank will certainly keep him in good stead in implementing this vision. “The foremost tasks on hand are to double the banks present turnover of 33,000 crores in the next 3 years. We are also expanding aggressively in the north where we had a very marginal presence till a few years back. From the present 453 branches we would like to go up to 475 branches by March 2010. So far we have presence in 20 states and 2 union territories and we would like to expand further. It is a continuous process”, he states explaining the major thrust of his vision. The confidence he exudes is in tune with his personality. A topper in academics all throughout except in BSc where he had to be content with a second rank, Jayarama Bhat was born on 14th November 1951, which is incidentally Children’s Day and he exudes a childlike sincerity in him. A native of Polali in Dakshina Kannada he had his early education in Polali and Gurpur and graduated from St Aloysius College, Mangalore. He completed his MSc in Chemistry from Mysore University with a first rank. He also completed CAIIB Examination in 1986. After his post graduation he served as a lecturer for a brief period in Chickmagalur and in Mulki before the banking job beckoned him. “My father was a Purohit but he ensured that all the 7 children were educated despite being poor. My three brothers and engineers and two sisters are retired teachers. My elder brother now carries on the tradition of my father”, says this soft spoken CEO. At a time of global meltdown and with cut throat competition in the banking sector Karnataka Bank is sitting pretty and is marching ahead by adopting a slightly aggressive policy of expansion. At this critical juncture the dynamic and suave P Jayarama Bhat has assumed the challenging responsibility as its Managing Director and CEO, a charge he assumed since July 2009. He took over the reigns from Ananthakrishna, who was at the rudder as its Chairman for nearly a decade. Jayarama Bhat’s appointment at the top has been approved by the RBI for the next three years which might be extended after the completion of the present term. Losing a Scientist One would have expected him to take up a career in Science considering his P G in Chemistry. “Those days there was no clear road map as regards the career. I wanted to do doctorate in Science but considering the situation those days a job was much more sought after and generally people relied on the suggestion of others. Getting a job was the top priority and when Karnataka Bank advertised for the post of probationers I applied and was selected”, he recalls. Does he regret not pursuing the doctorate he wanted to those days? “No. In fact it is the people say they have lost a good scientist after I chose banking as a career. But I have no regrets. In fact people with science background make better bankers because of their analytical mind”. He, however, accepts that if he had not taken the banking career he would have taken to teaching. He joined the Karnataka Bank as a Probationary Officer in 1973 in Bangalore and was promoted as manager within 3 years. For 14 years he served as Branch Manager in different capacities before he was posted to the Head Office in Mangalore. “Initially it was little difficult to cope with the job but we were provided training which made the beginning smooth. Working as manager called for long hours in the office and Jayarama Bhat candidly says “being a bachelor helped as I could devote more time in office without bothering about family responsibilities those days”. He was promoted as Chief Accountant in 1994 and since than he has held diverse positions of responsibility before he assumed the top most post as Managing Director and CEO of Karnataka Bank in July this year. “We are mainly competing with private sector banks which don’t have the legacy problem. They are not obliged to serve in the rural areas. We are called the old generation private sector banks whereas other private banks are called new generation banks. Our strength is rural and semi-urban and with this legacy we are marching ahead competing with new generation banks”, he says. Aggressive Expansion It goes to the credit of the bank that they have been expanding aggressively in the north making their presence in states like Uttar Pradesh, Bihar, Rajasthan where the bank is getting good response. The fact that the bank has been eliciting good response from the northern states is a good sign to spread its network in these states. The bank has 8 regional offices at present which may be increased keeping in proportion in the increase in the number of branches. “The health of the bank is in good shape” says Jayarama Bhat. Last year the bank paid 60% dividend. The non performing assets (NPA) are less than 1 percent and the capital adequacy ratio is 14.38% against the minimum 9 percent. “This is a very good indicator showing our strength”, he declares. The bank is into infrastructure financing in a big way and is also in retail sector like providing housing loans, educational loans, gold loan and all types of corporate advances. The bank is now aiming at 15,000 crore advances and 24,000 crore deposits by the next financial year. Under his leadership the bank aims at reducing NPA to 0.80% which should not be a difficult task considering the NPA is at 0.90 percent at present. Whatever said and done the CEO of the bank feels that it is the customers who matter. “Our strength is on personalized customer service. We are into the business of human touch. Along with money transactions we believe in providing a human touch to all our services”, he admits. . The highest position has come to him without aspiring for it, as a gift for the hard and sincere work he has put in. He also attributes the Bank’s success to the excellent relationship the management has with the unions. Having put in nearly 4 decades of services Jayarama Bhat’s task is made easier as he knows 60% of the staff. “My personal strength is that I mix freely with my staff and I discuss with them before taking any decision. The Bank has 4,900 employees, 71,822 shareholders and over 3.7 million customers. Despite a hectic schedule that also involves traveling he finds time for his other activities that includes interest in Cricket and listening to Carnatic Classical music. Sachin Tendulkar is his favourite cricketer. “It is nothing but time management”, he says with a broad smile. His wife is a homemaker. His daughter is studying BCom and son has recently joined engineering. Though he spends as much time as possible with the family his wife has assumed the full responsibility of taking care of the family leaving him free to carry on the professional responsibilities he has assumed. Today Karnataka Bank has emerged as a leading financial service institution in the country. It was the first bank to opt for core banking system in 2000. The bank also provides all latest banking facilities to the customers. With Jayarama Bhat at the helm one cannot escape the feeling that the bank will come out stronger in the days to come under his able stewardship. “Come, experience the pleasure of banking with us….”, is the bank’s punch line and many more customers are going to get the real feel of banking with pleasure with Karnataka Bank in the days to come considering the enthusiasm the CEO has infused in its human resource.

KUNDAPURA VAMAN KAMATH

KUNDAPUR has produced some of the best, world-calss talents. There are a number of kundapurean shining in different fields.. But many people still do not know, the founder of the a internationally recognised ICICI Bank is from KUNDAPUR... Yes, we are talking about K V Kamath(KUNDAPUR VAMAN KAMATH) who has made a revolution in the Indian banking sector. Kamath was born on December 2, 1947, in Mangalore, Karnataka where he spent most of his early years. An alumnus of St Aloysius College Mangalore and Karnataka Regional Engineering College (now National Institute of Technology, Karnataka - NITK), Suratkal, Kamath is the visionary, whose initiative has brought Internet banking to India. Not only that, K V Kamath is the man responsible for the introduction of ATM Cards in India!. After completing Higher Secondary and Pre-University from St. Aloysius, he joined the Karnataka Regional Educational College (KREC) for a Bachelors Degree in Mechanical Engineering. After graduating from KREC in 1969, he joined the prestigious Indian Institute of Management, Ahmedabad (IIM-A) for a Masters Degree in Business Administration. The two-year curriculum at IIMA served as a valuable input in the process of his development as a manager and future business leader. After graduating from IIMA in 1971, Kamath started his career with ICICI in the Project Finance division and moved on to different departments to gather a rich and varied experience which included setting up of new businesses such as leasing, venture capital, credit rating as well as handling general management positions. As part of his general management responsibilities he initiated and implemented ICICI's computerisation programme. Substantial investments in technology right from the early years have resulted in systems that are today a competitive advantage for ICICI. At a time when banking was synonymous with the physical banking approach of public sector banks, Kamath introduced the ATM mode of banking that was soon emulated by most other banks. With more than half of the bank's customers accessing its services through ATMs, Internet banking and the like, ICICI Bank has shown the way for Indian banks to take their services to the next level. K. Vaman Kamath is the Managing Director and Chief Executive Officer of ICICI Bank Limited. ICICI Bank (NYSE: IC) functions as a universal bank through itself and its associate companies in the areas of corporate finance, commercial banking, investment banking, asset management, non-banking finance, investor services, broking and insurance. Kamath started his career in 1971 at ICICI - the parent organization of ICICI Bank - he has worked ceaselessly to stretch the borders of ICICI's businesses to evolve it into a modern, savvy and technology-enabled financial organization catering to almost all the financial needs of corporate and retail customers. In 1988, Kamath joined the Asian Development Bank, Manila in their Private Sector Department. His principal work experience at ADB was in various projects in China, India, Indonesia, Philippines, Bangladesh and Vietnam. He was the ADB representative on the Boards of several companies and this experience offered him considerable insight into the working of global firms. During his years in South East Asia, Kamath worked in most of the developing countries in the region including China, Thailand, Philippines, Indonesia and Vietnam and this provided a rich experience in terms of exposure to a variety of business situations many of them typical to emerging markets. In May 1996, Kamath returned to ICICI as its Managing Director and Chief Executive Officer. The strategic initiatives and structural changes subsequently instituted by him across the ICICI Group have helped ICICI to re-draw its boundaries and increase its business potential. A firm believer in the concept of Universal Banking - the ability to provide complete financial services to different classes of customers - Kamath has been instrumental in expanding the Group's services to the retail customers. Under him, ICICI has made significant progress in creating a strong retail focus and building the personal financial services business. The most critical driver in the personal financial services business is the customer and ICICI has made substantial efforts to strengthen its relationship with the customer enabling it to build a strong retail franchise with about five million retail customer accounts, five million bond holders and an established market presence. Kamath believes that the foremost ingredient for ICICI Group's success has been the ability to continuously evolve both organizational structure and product offerings, thereby remaining on the cutting edge of financial services. The robust growth achieved during a period, otherwise marked by modest economic growth, has been entirely on account of capitalizing on market opportunities, which enabled ICICI to re-write the boundaries of its business. Looking back to the changes in the environment, he believes that financial, human, technology and speed capital, would drive the financial services sector in the future and draw the boundaries for achieving leadership. His strategy has therefore revolved around augmenting these Capitals. Often on the trail of deregulation, there is a significant amount of merger and acquisition activity as industry uses the opportunity to extract locked values in the system. Kamath initiated this process of consolidation in the Indian financial sector through a series of acquisitions of non-banking finance companies in 1996-98. With the acquisition of a private bank in March 2001 and the recent merger between ICICI Limited and ICICI Bank, Kamath has achieved the objective of creating the first universal bank in India. Kamath currently resides in Mumbai. He is married and has a son and a daughter. He is an avid reader and has lectured extensively both in India and abroad. Kamath is a Member of the Governing Board on various educational institutions including the Indian Institute of Management - Ahmedabad, Indian School of Business, National Institute of Bank Management and Manipal Academy of Higher Education. Kamath is also a member of the national council of Confederation of Indian Industry (CII). The Asian Banker Journal of Singapore had voted Mr. Kamath as the most e-savvy CEO amongst Asian banks. Recently, the Mumbai Management Association conferred on him the Finance Man of the Year award and the World HRD Congress in its Mumbai session in November 2000, voted Kamath as the best CEO for Innovative HR practices. Kamath was awarded the Asian Business Leader of the Year at the Asian Business Leader Award 2001, organized by the business television network CNBC Asia Pacific and the leading business logistics Solutions Company TNT. With input from ICICI Bank Official Website NOW HE IS CHAIRMAN OF INFOSYS...

MADHAV VITTAL KAMATH

At this age of technological revolution it was amusing to be greeted by the once ubiquitous typewriting sound as I enter his spacious room at the Manipal Institute of Communication. The lap top is placed in one corner of the vast table he occupies which he hardly uses for writing his numerous columns to the major dailies of the country week after week. At 88 he looks sharp, witty, agile and active for his age, writing 3 columns a week. His treasures his portable Olivetti Lettere 22 typewriter and dotingly calls it as “my girlfriend” as it has been his constant companion for the last 50 years traveling with him to America, Europe and all other places he had visited during his journalistic days. Though many label him as a BJP/RSS mouthpiece he says he has ideological differences on certain issues with the party but is candid enough to say that “I stand for certain values and those happen to be similar to those of the BJP”. Sounds interesting! Yes. Madhav Vittal Kamath popularly known as M V Kamath to all his admirers and detractors never fails to surprise me with his wittiness and camaraderie unlike his serious and analytical columns and writings for which he is famous for. That is the speciality of M V Kamath who at 27 created history by becoming the youngest editor in India for any English language newspaper when he was appointed as the editor of Free Press Journal, the daily newspaper published from Mumbai. “I worked like an ass and I am an ass. I had many competitors but I was reasonable” he remarks on his elevation to the coveted post of editor at a young age. STRIKING BIG IN MUMBAI Nobody could believe that this small town boy hailing from Udupi, who had left for Mumbai wearing an ‘adda panche’ without shoes could scale to such a pre-eminent position in the mad bad world of Mumbai and one day even could go to America and Europe brushing shoulders with the high, the mighty, the powerful, the rich and the bold and the beautiful. Probably he is the only journalist alive who covered the glorious moment of India’s tryst with destiny when the British flag was lowered to make way for Indian tri-colour on that fateful day when India got independence. He has also extensively covered the trial of Nathuram Godse and the historic adoption of Indian Constitution. Born in Udupi on September 7, 1921, Madav Vittal Kamath was the youngest of the 7 children of his lawyer father. He had his early education in St Cicili’s Convent and Christian High School in Udupi before completing his plus two in Science from Government College, Mangalore. He nurtured an ambition of becoming a doctor but due to lack of financial backing he was sent to Mumbai to continue his education under the care of his older brother. As he had his education in Udupi which came under Madras Presidency he was required to pay Rs. 3000/- as transfer fee to Mumbai Presidency, thus dashing his hopes of getting a medical seat. He graduated in science from St. Xavier’s College, Mumbai and was offered a job of reporter by the Free Press Journal with a salary of Rs 16/-. But he settled for the job of a Chemist with a salary of Rs. 28/- per month which was higher than the one offered by the Free Press. But ultimately the attraction of pen proved mightier and he became a journalist. SHATTERED DREAMS Since becoming a doctor remained a distant dream he chose the journalistic career as the second option. But he never stopped chasing his unfulfilled dream. He saved money carefully to pay for his medical seat and by the age of 34 could save Rs. 10,000/-. Using his position as an editor he went to the then Health Minister Shantilal Shaw requesting for a medical seat. But Shaw convinced him that he would be 41 by the time he completes his education and starts practicing which is not the right time to start a career as a doctor. “My dreams were shattered and I went to Nariman Point and cried for an hour”, he says recalling that traumatic incident. But his career graph as a journalist was moving upwards and in 1955 he was sent to America as PTI correspondent. Differences with Krishna Menon brought him back to India within 3 years. The Times of India sent him to Europe as its European Correspondent and later to America as its Washington Correspondent where he worked for 9 years. But the crowing glory of his career came when he stepped into the shoes of the inimitable Kushwanth Singh to head the then famed weekly magazine “Illustrated Weekly”. There was no bonhomie between the two celebrated journalists, known for their distinctive styles of writing. As Editor Kushwanth Singh had introduced a potpourri of politics, glamour, sex and jokes to sell his weekly. It goes to the credit of Kamath that though he was chided and derided by this fellow journalist who was senior to him, he never stooped down to his level at any stage. “He thought that to sell a magazine one needs to have sex and jokes. When he left and I was made the editor I told my employer I am not going to follow in his footsteps”, he recalls. My editor was aghast and told me readers will not cherish the serious stuff I was planning to dole out. But Kamath had the audacity to say “sack me if I don’t succeed but I will stick to my principals”. And he did succeed taking the magazine to greater heights of glory as its editor from 1978-1981, after which he retired. THE BALANCING ACT While professionally he has been able to conquer the world he could not sustain the same level of success in his marital life. He fell in love with an American lady Eleanor, a few years senior to him. She had had an ambassador rank in United Nations and they fell in love and got married. “Eleanor belonged to a rich family and could not live in the poverty-ridden atmosphere of India. She wanted me to go to America but I had to tell her this is my country, my land and I just cannot forfeit all this to come to America”. They were married for 9 years but had no children. Eleanor died due to illness shortly after going back to America. Kamath has introduced a scholarship in her name in the Manipal Institute of Communication in her memory. Though he retired from service he was not retired in the true sense of the term. Since 1981 Kamath has written about 45 books on a plethora of subjects from politics to banking. He is now ready with another book on the history of Union Bank of India and probably he is the only person to write history of 6 banks 5 of them originated in undivided South Kanara Dist. His weekly columns keep him as busy as he could. But somewhere he feels the pangs of loneliness and wish he too had a loving wife for company. Though opportunities came on his way to get married he did not budge. “When you get married you realize your true nature. Marriage is a special bond and I thought I will not be doing justice to both by getting married again. One does not plan life, it just happens”, he reasons. NO REGRETS He further adds “I have no regrets in life. You must take life as it comes. Some other power plans our lives. I was lucky I got a wonderful life and I am a contented man. I have nothing more to prove. I am just looking forward to death. It was like a dream for me to roam around the world. I have wined and dined with important people from around the globe. I want to write a lot and serve my country in my own way I could”. At 81 he was appointed Chairman of Prasar Bharathi and got a peep into the bureaucratic set up. He could not get along with the strong IAS lobby and finally this strong lobby succeeded in passing an ordinance fixing the upper age at 75 years for Prasar Bharathi Chairman. “I had offered to resign from the post 3 times which did not materialize. If they had asked me to resign I would have done so willingly. This bureaucratic organization have certain set of values I wanted to change and finally had to give up”, he points out. While his political affiliation with strong Hindutva ideology is well-known he strongly denies he is pro-RSS. “If someone says I am pro-RSS they don’t know me. I was very critical of them when I was young. I admire their selfless service but have serious differences on certain issues such as animal sacrifice. For me it is a barbaric custom and it has nothing to do with religion. I am a strictly private person and I don’t belong to any party”, he argues. CANDID VIEWS But ask him which political party he supports he says he supports the BJP “because it represents India much more than the Congress”. With some trepidation when told that his secular credentials are often taken with a pinch of salt by many he clarified “for me secularism stands for not showing any discrimination on the basis of religion or caste. When I was Prasar Bharathi Chairman I supported the appointment of a Muslim lady for a topmost job without caring which religion she belongs to. I gave priority to seniority and it happened that she was a Muslim. For me it is secularism, where no discrimination is made owing to a person’s religion or caste”. Life after retirement in Mumbai has not been a pleasant one as he felt he was more of a burden on his nephews especially when he fell sick. He had 4 bypass surgeries in the last 10 years. When his good old friend Ramdas Pai invited him to Manipal he offered to come to Manipal and since then has been serving as the honorary Director of Manipal Institute of communication. He is a bachelor in every sense of the term and who enjoys cooking, taking life as it comes. He doesn’t socialize much and prefers reading books. He believes some other power plans and controls human life. As a journalist he holds late S Sadanand, the founder editor of Free Press in high esteem for his courage and conviction. He also admired Chalapathi Rao of National Herald who had profound impact on him. Over the years, M V has developed his own style of writing endearing many readers all over the country. Last year he released another book titled “Collection of articles on Politics, Media and Literature” with a forward by Francois Gautier. Even now most of his time is spent in front of the typewriter and he just loves his job. Apart from the book on Union Bank he is planning three more books on subjects like ‘pain’ and ‘time’ and a biography on Dr T M A Pai. “Doctor has told me to be detached from everything and I am prepared for it. I don’t call it death but a just a change over to another life” he reasons. One cannot but get enamored talking to M V Kamath and the coastal boy deserves kudos for his unparalleled achievements in the field of journalism reaching the zenith by his sheer talent.

MALPE BEACH

Malpe (Tulu/Kannada: ಮಲ್ಪೆ) is a natural port about six kilometers to the west of Udupi, Karnataka, India. An important port and fishing harbor on the Karnataka coast, Malpe is situated at the mouth of the Udyavara river.Malpe is part of Kodavoor Grama. It is a suburb in Udupi city and is administerd by Udupi City Municipality. Tulu, Kannada and Konkani are spoken here. Just 12 km away from Udupi town, and less crowded as compared to the beaches on Western coast I have visited so far, it a place worth to visit. There are places on St. Mary Island where irresponsible visitors have ruined the beauty, though. The endless stretch of golden sand, palm trees, blue sky and the flow of the sea, attracts a large number of tourists to Malpe beach. Malpe is a perfect picnic place with its silvery, virgin beach. St. Mary's Island is nearby attraction. Darya Bahadurgarh Island is another beautiful island across the bay. The other attractions of Malpe are Temple of Balarama and an old tile factory, constructed by the Basel Mission. Accommodations are available at Udupi. A natural port located just 6 km from Udupi, Karnataka; the Malpe beach is known for its charming and attractive golden brown sand and turquoise blue waters. It is lined with palm trees and the blue skies above add to the scene, providing a perfect picture. Your vacation will be complete when you lie down on the sand and enjoy every bit of the natural splendour around you, along with the cool air from the sea and shades from the palms. The amazing view of the sea is sure to make your trip unforgettable. The beach in Malpe is also termed as a virgin beach as its beauty remains untouched and intact. A small river, known as the Udayavara River, flows around the beach and this is also known as the Malpe River. Activities and Things to Do The activities that you can take up in the beach are abundant and most of these activities are nature-based ones. The beach has numerous islands nearby and it can be an amazing experience to watch these islands from up close. Daria -Bahadurgad is the northernmost island here and Kari-Illada-Kallu is the southernmost island in the region. Daria-Gadara-Kalluthe is situated between the northern most and the southernmost islands and the fourth island that you need watch out for is St. Mary’s Island, which is also called Thonse Paar. St. Mary’s Island is the most popular attraction in this place and a small ride on a local boat from the beach can get you there. The island is known for its exclusive geographic feature – volcanic rocks, and the rocks here are mainly vertical and hexagonal ones. A fort is present in the Daria-Bahadurgad Island, and this can be reached through a boat ride from the beach. This fort was built by Basavappa Nayaka of Bidanur. There are many famous temples that you can spot around the region too, mainly the Balrama and Ananteshwara temples. A fascinating harbour is also located close to the beach where ships are built. You can take up many water sports at the beach and these include fishing, angling, swimming and sailing. Getting to Malpe Beach and More The beach in Malpe can be visited during the months that fall between October and December. The region is well connected by train, air routes and roads. The closest airport lies in the city of Mangalore and the closest railway station lies in the town of Udupi. The roads are well connected to Malpe through Udupi, Mangalore and Bangalore. There are many hotels that provide accommodation in Malpe and the tariffs will be available as per your needs as there are both budget hotels and star hotels in the place. The languages spoken in this area are mainly Tulu, Kannada and Konkani and the cuisine mainly features seafood items, but there are a whole lot of multi-cuisine restaurants that cater to a local and international crowd. Head to the Maple beach and watch its exemplary islands and waters, and provide a complete break to your mind and !

KARNATAKA FOODS:-

The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from and to the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Idli-vada Sambar, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. The famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Kodagu (Coorg) district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialities. Among sweets, Mysore Pak, Holige, or, Obbattu, Dharwad pedha, Chiroti are well known. Although the ingredients differ from one region to another, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Uppu(salt), Kosambari, Pickle, Palya, Gojju, Raita, Dessert (Yes, it is a tradition to start your meal with a dessert - Paaysa), Thovve, Chitranna, Rice and Ghee After serving ghee to everyone, one may start the meal. This is done to ensure that everyone seated has been served all the dishes completely. What follows next is a series of soup like dishes such as Saaru, Muddipalya, Majjige Huli or Kootu which is eaten with hot rice. Gojju or raita is served next; two or three desserts are served; fried dishes such as Aambode or Bonda are served next. The meal ends with a serving of curd rice. It is believed that every meal is a wholesome meal containing essential components of a healthy meal such as proteins, carbohydrates and vitamins. There is some diversity in core food habits of North and South Karnataka. While northern-style dishes have jola and rice as the primary cereals the south uses ragi and rice. NORTH KARNATAKA- The North Karnataka cuisine can be primarily found in the northern districts of Karnataka, including Bidar, Kalburgi, Yadgir, Bijapur, Bagalakote, Belagaavi, Raayachooru, Dharwad, Davangere, Gadag, Haveri, Hubli, Koppala and western and northern areas of Ballari. The cuisine is also considered a specialty in the cities of Southern Karnataka like Bengaluru and Mysuru, with several restaurants offering this cuisine to meet the growing demand. North Karnataka meal The following is the typical menu of a vegetarian Northern Karnataka meal : Rotti / Bhakri - Thin flatbread usually made from Jowar flour, baked on fire or iron skillet. Bajra and Wheat flour is also used as an alternative. Enne-gai / Tumbu-gai - Small badane kaayi bulbs stuffed with dry stuffing including ground peanut, ground sesame, ginger, garlic, garam masala, salt, and then sauteed with onions and other spices. Aubergine is also substituted with any other suitable vegetable. Shenga/Ellu chutney - A variety of powder/dry chutney made from ground peanut or sesame. Kempu Khaara, also called "Ranjaka" - chutney paste made with/of red chillis, consumed as a condiment Kosambari Bele or kaaLu palya - Split, whole or sprouted kadale, hesaru (mung bean), togari or masoor, cooked with greens such as methi, spinach, sabbasige and scallion, and sauteed with onions, ginger, garlic and other spices. mosaru bajji or raitha - salad involving yogurt Raw Salads - of scallion, onion, green chili, methi leaves, sometimes with oggaraNe of sasive and/or jeerige Anna - Rice Saaru - Tangy soup made with pepper, cumin, coriander seeds, hing, tomatoes and/or tamarind. Happala Mosaru and majjige beNNe or tuppa Jhunka or - Salty, Masala Cakes made from Channa Dal powder Herbs - Like, Spinach, Methi(fenugreek) and Hakkarike(Argula) Vegetables - Onions, Green Chilly, Radish, Cucumbar and Carrots SOUTH KARNATAKA- The South Karnataka or old Mysore region also known as Bayaluseeme or the plains including the present-day Kolara, Bengalooru, Mysooru, Tumakooru, Mandya, Haasana, Chamarajanagara. Ragi and Rice are the most important staple grains, Jowar and bajra are also cultivated and consumed in the drier parts of the region. The first meal of the day is the breakfast which is quite substantial. Regular meals consists of Ragi mudde or steamed dumpling made from ragi flour, a curry to roll bits of the dumpling often called Saaru, Rice and Yogurt. Optional accompaniments include a salad called Kosambari, various Palyas (fried, boiled or sauteed spicy vegetables) and assorted pickles. Formal vegetarian meals are usually served in a particular order and required to be consumed in a particular order as well. These meals are served on Plantain leaves or Mutuka leaves, dry Tendu-like leaves staples together into big circular discs. First accompaniments are served which includes variety of Palya, Kosambari, sweet-savory gojju, hot spicy chutney Pickles, bajji, bonda, vade, Papads. The first course alternated between sweets and rice preparation. The second course is a set of curries to be consumed with rice. It generally starts with Tovve, a mild lentil dish laced with ghee, Majjige Huli, vegetables simmered in a mild yogurt sauce, followed by Huli, lentils and vegetables spiced and tempered with ghee, mustard, asafoetida and curry leaves. This is followed by tili Saaru which is a thin lentil stock spiced and laced with ghee and curry leaves. The final course of the meal is rice and curd with pickles. Buttermilk is also served to be consumed at the end of the meal. The Hilly district of Kodagu (Coorg) also has its own unique cuisine which includes spicy meat (Pandi (Pork) Curry, Chicken, Mutton), Kadumbutt(Round balls made up of rice), Paputt, Thaliyaputt. The spicy meat curries derives a tangy taste from Kokum Kachampuli. Some common vegetarian dishes prepared on a regular basis are: Lunch served on a plantain leaf Bisi bele bath - rice cooked with dal, vegetables and spices; like Huli with rice, but often richer Vaangi baath - cooked rice mixed with vegetables cooked in oil and spices; the vegetables are usually made into a palya beforehand and the vaangi baath mixed before serving Chitranna - cooked rice flavoured with spices, particularly oil-popped mustard seeds and turmeric Mosaranna - curd rice sometimes given a fried spicy touch with fried lentils and oil-popped mustard seeds. Puliyogare - cooked rice flavoured with spicy tamarind paste Maavinkaayi chitranna - cooked rice flavoured with raw green mango and spices Nimbekaayi chitranna - cooked rice flavoured with lemon and spices Avalakki - Akki (means rice), avalakki is baked flat rice that is soaked briefly and stirfried with cumin seeds, turmeric powder, peanuts, onions, green chillies, garnished with shredded coconuts and cilantro leaves. Mandakki - Puffed rice that is soaked briefly and stirfried with cumin seeds, turmeric powder, peanuts, roasted ground grams, onions, green chillies, garnished with shredded coconuts and cilantro leaves. "Breads" Neer Dose, an authentic dish of Karnataka served with chutney and sambhar Ragi rotti - A flat thick pancake made with ragi dough and flavoured with chillies and onions; the dough is shaped and flattened by hand. Akki rotti - A thick, flat pancake-like dish made with a dough of rice flour, chillies, onions and salt; the dough is shaped and flattened by hand. Jolada rotti - A flat pancake dish made with a dough of Sorghum flour and salt; the dough is shaped and flattened by hand. Jowar may be sometimes replaced with bajra. Ragi mudde - Steamed dumplings made by adding ragi flour to boiling water. Gunpongalu - Also known as Gundupongla, Mane Kaavali (skillet with houses), or Poddu. It is made with a rice rice batter (similar to dose) and cooked in a special skillet with compartments. Chapathi - flat unleavened bread made from wheat flour, water, oil and salt. Unlike rottis, the dough rolled with a rolling-pin. [edit]Chutneys Kadalekaayi chutney Hurali chutney Kaayi chutney- grated coconut ground with dal (kadale) salted and garnished with oil-fried mustard and curry leaves Kaayi chutney (green) - grated coconut ground with dal, green chillies and coriander salted and garnished with oil-fried mustard and curry leaves Kaayi chutney (red) - grated coconut chutney ground with dal and dried red chillies salted and garnished with oil-fried mustard and curry leaves Maavina chutney - grated raw green mango ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves. Heerekai chutney - grated ridge-gourd peel ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves. Eerulli chutney - grated onion peel ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves. Uddina Bele chutney - Fried Black Gram Dal with Tamarind, Red Chillies, salted and garnished oil-fried mustard and curry leaves. pudina chutney-fry pudina leaves along onion, groundnut, black gram, green chilli, tamrind.add sugar and grind to fine paste. Palya or side dishes Hurali kaayi palya Hurali palya Hurali happala Badnekaayi palya Bendekaayi palya Allugade palya Kosambari Kosambari made of cucumber A salad prepared using simple ingredients such as lentils, green chillies and finely chopped coriander. The dish is generally finished with a tempering of mustard seeds and asafotida. Common variants include kosambari made with the above ingredients in addition to grated cucumber or carrot. [edit]Sweet and spicy dishes Menasinakaayi gojju HuNuse gojju - made with tamarind Bendekaayi gojju - boiled ladies-finger vegetable (okra) cooked in a gravy sweetend with jaggery and soured by tamarind. Tomato gojju - cooked cut or mashed tomato with a sweet-sour gravy. Eerulli (Onion) and Tomato gojju - cooked cut or mashed tomato mixed with cut onion with a sweet-sour gravy. Haagalakaayi gojju - Bittergourd pieces marinated with salt and turmeric to remove some bitterness cooked with a sweet and sour gravy. Thondekaayi gojju Saaru See also: Saaru Huli- Combination of vegetables and lentils simmered with spices, coconut, tamarind and seasoned with Ghee, asafoetida, curry leaves and mustard, it is an integral part of every formal meal. Majjige Huli- Cooked vegetables simmered in yogurt with coconut, spices, asafoetida, curry leaves and mustard. Tovve- Mushy lentils cooked till creamy, spiked with spices and Ghee. Vegetables are also added to this dish like Ridged gourd, cucumber etc. Obbatinna saaru - made from the left over broth while preparing the sweet obbattu. Bas saaru - made from the broth of boiled lentils and spring beans Mosoppinna/Hulisoppu saaru - made from lentils and spinach Maskai- Combination of vegetables cooked and mashed with spices and seasoning. menasina saaru - rasam made from pepper, turmeric, and other spices Bele saaru - has toor dal as one of the ingredients kaalina saaru- Legumes cooked with coconut, spices, tamarind and tempered with asafoetida, curry leaves and mustard. Popular legumes include Kadale kaalu or Chickpeas, Halasande Kaalu black-eyed peas, Hesaru kaalu moong beans, Hurali kaalu Horse gram, Avare kaalu Indian beans Haagalakaayi saaru: Haagalakai, the Indian bitter gourd is simmered with coconut, tamarind and spices and spiked with Jaggery and asafoetida, curry leaves and mustard The bitterness of the gourd is cut through by the sweetness of the jaggery and tartness of the tamarind. Gojju- traditionally this is thicker than the Saaru but thinner than chutney. It is served with hot rice and is sweet, tangy and spicy. It is served in between courses as a palate cleanser. It is made from diverse ingredients including eggplants, okra, fenugreek, tamarind, pineapple, bitter gourd, tomatoes, lemon-lime, etc. Tambuli - A yogurt based cold dish similar to Raita made from Doddapatre soppu. Optional ingredients in this dish includes vegetables and greens. Fish / Mutton / Chicken Saaru - A very famous local curry made mainly from assorted spices and meats. Often mixed and eaten with Ragi Balls and Rice or Bhakri [edit]Sweets Huggi - cooked rice and kadale or hesaru (mung bean), with coconut, milk, elakki and sweetened with bella (jaggery) Ginnu - sweetened, flavoured and steam boiled colostrum of cow, buffalo or goat Kajjaya - Rice and jaggery fritters deep fried in Ghee. Kadabu - deep fried (kari kadubu) or steamed pastry with assorted sweet filling. karjikaayi - deep fried crisp pastry with dry sweet filling unde - ball shaped sweets with the following variations : chikkina unde - ellu and bella chigali unde - made from ellu rave unde - made from semolina shenga unde - made from peanut mandakki unde - made from mandakki avalakki unde - made from avalakki Ladoo - made of deep fried chickpea flour droplets and formed into balls that are dipped in sugar syrup. Hesarunde Moong dal ladoo. Godhiunde- made from Wheat Gulaadike Unde- made from Maida and Sugar - A Davangere speciality, Besanunde - made from besan tambittu - made from rice or wheat flour and jaggery. sikkinunde - made from jaggery, dried coconut and maida . paayasa - milk and jaggery/sugar based porridge, with the following variations : bele - made from split kadale or hesaru (mung bean) Jeerige Gasa-gase Sabbakki or Seeme Akki Shavige Anna Halasu Rave Nuts like cashew and almond, and dry fruits like raisins. obbattu or holige - stuffed or plain sweet flat bread/pancake/crepe with variations including : beLe - made from togari or kadale beLe. kaayi - The filling is made from coconut and jaggery sakkare -Filling made of sugar and desiccated coconut shenga - The filling is made of peanuts and jaggery. In Northern Karnataka, this variety is called kaayi hOLige, the kaayi referring to peanut (as opposed to coconut in Southern Karnataka). sakkare achhu - little sugar statues/toys made during Sankranti Haalubaayi - A fudge made with ground rice, jaggery and coconut. mysore pak- A fudge made with Chickpea flour, sugar and ghee. dharwad pedha- Milk scalded and thickened with sugar. Synonymous with Dharwad karadantu - Gokak town in Belgaum district and Amingarh of Hunagunda Taluk in Bagalkot district of Karnataka is famous for the karadantu, the most famous form has a mixture of dry fruits and edible gum. sheekaraNi - pulp of ripe fruit (usually mango or banana) with additions such as sugar, elakki, jaakayi, jaapatri, milk, etc. Damrottu - Ash gourd toasted in ghee and simmered with sugar, milk solids and sweet spices Kunda - prepared from thickened milk, a speciality from BeLagaavi Badushah or Suralipoori Senige Huggi - A very famous sweet made during diwali in Shikaripur near Shimoga Sweet Pastries - The following can be grouped together. These are often accompanied by milled sugar, and/or warm milk flavoured with saffron and almonds. mandige - huge flat leavened pastry. It is quite a treat to watch chefs making large (>36 inches in diameter) pastries with bare hands and baking them on upturned clay pots over fire. This is an ancient dish mentioned in a few inscriptions as the Sanskritised mandaka. For instance, a Western Chalukya inscription of A.D. 1121 mentions that Govinda-Dandadhipa, a famous general of Vikramaditya VI, is said to have made a provision for offering this dish as naivedya to Brahma, Vishnu and Maheshvara, at Pauthage.[1] chiroti, pheni - fluffy and leavened pastry, sometimes called padaru pheni because it is leavened. shaavige chiroti - vermicelli pastry. kesaribhath, Sira - This is made of rice (or semolina in southern karnataka) cooked with sugar/jaggery, cardamom, saffron, milk, dry fruits (mostly raisins), and sometimes fresh fruits like banana, mango and pineapple. Popularly colored yellow/orange/saffron or left white. In North Karnataka, the semolina version is called Sihi Sajjige or Sheera or Sira; kesaribhath usually refers to the rice version. Hayagreeva - A chickpea based dessert prepared on special occasions; popular amongst the Maadhwa community Paramanna - Rice pudding with Ghee and Jaggery Mamu Puri - Flour, Ghee, Sugar, Khoa, first khoa is packed between 2 halves of chapati then fried. It is exported mainly to gulf. Maaldi - A delicious sweet dish made of powdered 'baked wheat roti's', poppy seed, jaggery, hurakadle (daria), and served with ghee. It is a must sweet on the occasion of marriages . [edit]Pickles Pickles are usually raw seasoned vegetables and sea food, but there are cooked varieties as well called Bisi Uppinakayi (hot pickle). The seasoning varies from plain salt to spices like green chilli, red chilli powder, black pepper, whole and powdered mustard seeds, coriander seeds, etc. They significantly differ from North Indian pickles or achar in that considerably less oil is usually used in the pickles; salt is the main preservative. Mavinkayi - Raw green mango Midi Mavinkaayi - Immature raw mangoes, usually used whole Amtekayi Nimbekayi - Whole and sliced lemon and lime Gaja Nimbekayi - A larger variety of lemon, resembling a grape fruit Bettada Nellikayi Nellikayi Tomato Heralikayi - a green citrus fruit, only the peel is used in the pickle. Hagalakayi - bitter gourd Prawn, shrimp and crab, especially in coastal areas [edit]Snacks Bonda or Bajji - deep fried vegetables (and sometimes chicken and seafood) in batter Vadey - Ambode, Sabbakki vadey, Bele vadey etc. Chakkuli Nippattu Kodubale Khaara Mandakki - Puffed rice with Hot Boondi and Khara Aloo Bonda baaLaka - deep fried vegetable and fruit chips or wafers. The vegetables are usually dried and seasoned with spices, and even butter milk. Common candidates are potato, sweet potato, yam, cassava, ripe jack fruit, banana, plantain, chilli, bitter gourd, varieties of suitable green bean pods (usually gori kaayi/chaLLe kaayi), etc. [edit]Udupi cuisine Main article: Udupi cuisine Udupi cuisine takes its name from Udupi, a city on west coast of Karnataka. Udupi cuisine has its origin in Ashta mathas of Udupi founded by Shri Madhvacharya. Its core is a vast range of creative dishes emphasizing local vegetables and fruits. [edit]Malenadu cuisine This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (April 2011) The Malenadu of Karnataka can be culturally (on basis food culture) can be clearly divided as South Malnad comprising Northern Somawarpete in North Kodagu, Sakaleshapura, Mudigere, southern part of chickamagaluru taluk and western part of Belur and Alur taluks in Hassan. Central malnad consisting of chickamagalur, Koppa, malnad region of Shivmoga, and western ghat regions of Uttara Kannada. Even though Western ghat regions of Uttara knnada and Belagavi can be considered as Northern malnad the food culture of these regions is unaware to the rest of Malnad, may be due to inadequate communication with the other parts of malnad and Karnataka. Although many refer to the malenadu cuisine as an amalgam of Coorgi and Mangalorean cuisine, it has its own distinct style. And moreover Malenaadigaru(people hailing from Malnad) are considered to be natives to these part of Karnataka when compared with Coorgies( believed to be Greek soldires of Alexandar's era) and Bunts and Shetty's( Coastal, Mangalore, people who are claimed to be migrants, (Aarya's) from Northern India). So rather Malenaadu cuisine has traveled to the kitchens of Kodavas and Bunts would be a sensible line. The word "Malenaadu" means "land of mountain ranges". The cuisine is heavily influenced by the variety of fruits and vegetables available in the rich forests of western ghats. The ingredients like tender bamboo shoots, colocassia leaves, turmeric leaves, raw jackfruit are easily found in the Sahyadri ranges. Steaming is the favored method of cooking in Malenaadu. More often than not, there is minimal use of oils in malenaadu cuisine. Kaalu kadabu- small kadubus (dumplings) as small as Kaalu (beans) made by pounding water washed rice into powder and then steamed to make it enouigh sticky to make dumplings. Once the kadubus (thousands in number) are made is given typical malnad masale (red chili, oil, mustard, graped coconut, jeera, little tamrind juice, curry leaves, salt to taste, etc.) and served hot with hot thuppa (homemade ghee from cow's or buffalo's milk). Prepared around the region of Hanubalu, in Sakaleshpura taluk of Hassan district. Chattituttu- An evenning snack usually prepared by grinding rice with other ingredients such as chili, salt, coconut and tiny square sliced onions are added to make a thick mixture. Which then will be spread (1/2 inch to 3/4 inch thick and approximately 6 inches in diameter) over thoroughly oiled bisi henchu (hot tava) once it becomes hard enough kenda (burning charcoal) will be placed over it make it enough crispy. A delicious evening snack, mouth watering than paani puri and other stuffs. Prepared around the region of Hanubalu, in Sakaleshpura taluk of Hassan district. kotte kadabu kadabu chicken saaru chicken fry voththu Shaavige with chicken curry voththu shaavige with ghasghase paayasa or kaayi haalu - Steamed rice noodles with a sweet payasa or sweetened coconut milk. votthushaavige uppittu - Steamed rice noodles stir fried with oil, mustard seeds, onions, green chillies and curry leaves. akki rotti - rice rotti / flat bread made with rice. Bamboo shoot pickle -Kalule` uppinakayi Bamboo shoot curry - Kalule` palya halasina haNinna kadabu, paayasa Halasina haNinna happla Maavina midi uppinnakkayi Halasina haNinna dose - jackfruit dose Akki Tari Kadabu - breakfast dish made with broken rice. Gangala dose - steamed dosa Angu or Thode-daaga - very thin sweet crepe made with a thin batter of rice and jaggery. Kaayi Holige - a dessert made with fresh coconut ,jaggery and maida. Haalu Payasa - rice pudding, falvored with turmeric leaves and cardamom. Haalu Hittu - semi-soft milk pudding made with milk, rice paste and sugar. Kesina Soppina Palya - A side dish prepared using colocasia leaves as the main ingredient. Served with akki rotti. Kesuvina Gantu- A delicious dish made by rolling tender colocassia leaves and making a gantu( knot) sometimes a single hunk of rock salt and a garlic pettle willbe placed inside. The Gantu should be tight enough that it should not open while steaming. The steamed gantus are given little touch of tamrind juice and chilli. Can be consumed with akki rotti, rice, chapathi. Or just as it is.[Again a dish prepared in the region of Hanbalu in Sakaleshpura]. Thumbuli - a cool saaru usually made in summer using yogurt, ginger, pepper and other spices. Served with steamed rice. Maaldi - a coarse cereal made from ground whole wheat, jaggery, black til and other ingredients. Usually served in a bowl with either milk or ghee. Aralu pudi - a rice cereal made of ground toasted / puffed rice, Jaggery, Elaichi are pounded to powder thin. Usually served in a bowl with warm milk. This cereal is also used as a filling in a special dessert called hurulu kadabu. Hoorulu kadabu - A traditional dessert made with aralu pudi, jaggery, coconut and other ingredients. The mixture is shaped and steamed in turmeric leaves. Kaadu mavinahannina saaru - a sweet and sour saaru made with whole tiny ripe mangoes. Served with cooked rice. kaapi-Coffee- fresh grounded, filtered coffee well mixed with thick milk and sugar is a must. It's served at least five to six times a day in coffee growing regions of Malnad such as Somawarapete, Sakaleshapura, Mudigere, Chickamagaluru taluk and western part of Belur and Alur taluks in Hassan. [edit]Kodagu cuisine This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. Kodagu's staple food is rice. Traditional dishes include Pandi curry or pork curry Kadambuttu or steamed rice dumplings Koli saaru or chicken curry Bimbale curry or Bamboo shoot curry Paputtu or steamed rice cake Nool puttu and koli curry [edit]Mangalorean (Coastal Karnataka) cuisine This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. Coconut is widely used in the mangalore cuisine. Traditional dishes include KaNe fry or lady fish fry Anjal/surmai/Kingfish fry Crab Masala Bundas Sukka/squid sukka Dry fish chutny Marwai/koyyolu Sukka (Shell Fish) KoRi sukka /chicken sukka KoRi roti Crisp flat rice pancake roasted on griddle without oil . Can be stored up to 6 months. Usually served with chicken curry, KoRi Pundi Kundapura chicken/ koli talu Kappa rotti/odu dose Buns, Goli baje, ambade Masala dosa Idli-vada Sambar Biscut rotti Patrode, a special dish prepared by steaming stuffed colocasia leaves. Neer dosa, A soft thin pancake made of batter of boiled rice, coconut milk and salt Appam, guriyyappa (paddu) Coconut Chutney Uppittu Beeja manoli upkari, or tendli and cashewnuts poriyal wheat halwa, Kushmandu halwa sheera Sihi Samabar menaskai Jack fruit dishes Modaka unde Moode, Gunda Semige/shyavige- Rice Noodle Maavina Saaru preserved salted mango fruit cooked whole in a base of steam-cooked toor dal, eatend with red rice or Indian bread. Saala - preserved salted jackfruit shallow fried with traditional oil-mustard seasoning. Eaten as a snack, or as dry vegetable in a meal. Manni - is a traditional dessert made of rice, coconut and jaggery. It can also can be made of various flavours such as vegetables. Ole Bella (Palm jaggery) Halasina (Jackfruit) Happala, genasina (Sweet potato) happala [edit]Navayath cuisine This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (May 2011) The Navayath cuisine can be primarily found in the coastal districts of Karnataka, mainly in Uttara Kannada and Udupi. Rice, coconut, sea food, eggs, poultry, and mutton are widely used in the Navayath cuisine. Traditional dishes include Ambut Lukha or fish curry prepared with coconut and spices. Chambat Poli or flat rice pancake prepared by spreading batter on banana leaves and roasting on griddle with little oil . Usually served with mutton curry, Navari, a special dish prepared by spreading rice batter with coconut filling stuffed in turmeric leaves. Filling may be sweet or spicy and cooking may be by steaming or by roasting on a griddle. Shaofa pana appam, A soft thin pancake made of rice batter, coconut milk and fennel leaves Mudkule Rice dough cooked in Prawn curry. Bhatkal Biryani, made of fish, shrimps, chicken or mutton with rice. It is famous globally.[citation needed] Bhatkal halwa Mushroom curry from seasonal natural mushroom from nearby forest is a delicacy during monsoon. Amatya Godan or payasam, made of hog plum, rice flour, and jaggery cooked in coconut milk. Shinonya Nevari is a preparation of rice and coconut batter filled in mussels with spices and steamed like idlis.