MODULE 5

FOOD WALK

INTRODUCTION:

Food is an integral part of India's cultural heritage, with each region having its own unique
cuisine and culinary practices. Food walk, also known as a food tour or a culinary tour, is a
guided exploration of a particular area or city, where participants can sample a variety of local
foods, dishes, and drinks from different restaurants, markets, food trucks, or other food-related
establishments.

Food walks are often led by local guides or food experts who share knowledge about the
history, culture, and ingredients of the food being sampled, as well as the places visited during
the tour. Food walks can be a fun and immersive way to discover new flavors, learn about
different cuisines, and explore the culinary landscape of a particular region or city.

FOOD CULTURE IN INDIA

Indian food culture is incredibly diverse, reflecting the country's rich history, geography, and
cultural influences. Indian cuisine varies significantly from region to region, with each area
having its own distinct flavors, ingredients, and cooking techniques.

One of the most defining features of Indian food culture is the use of spices and herbs, which
are used in a wide range of dishes, from curries and biryanis to chutneys and pickles. Some of
the most used spices in Indian cooking include cumin, coriander, turmeric, ginger, garlic, and
chili.

Another important aspect of Indian food culture is the emphasis on vegetarianism, which is
rooted in religious and cultural traditions. Many Indian dishes are naturally vegetarian or can
be easily adapted to be vegetarian by omitting meat or using plant-based substitutes.

Indian food culture also places a strong emphasis on hospitality and sharing food with others.
It is common for families and friends to gather for large meals and celebrations, where a variety
of dishes are served and shared among everyone at the table.
Overall, Indian food culture is a vibrant and diverse part of the country's heritage, and has a
long and rich history that continues to evolve and influence cuisines around the world.

NORTH INDIAN FOOD PRACTISES:

North Indian food practices are diverse, as the region is home to many different states and
cultures, each with their own unique cuisines and traditions. However, some common practices
in North Indian food culture include:

Bread: North Indian cuisine is known for its wide variety of bread, including naan, roti, paratha,
and kulcha. These breads are often used to scoop up curries and other dishes.

Dairy Products: North Indian cuisine uses a lot of dairy products such as ghee, paneer (Indian
cheese), yogurt, and milk in cooking.

Spices: North Indian cuisine often uses a blend of spices known as garam masala, which
typically includes cinnamon, cardamom, cloves, cumin, and coriander. Other commonly used
spices include turmeric, chili powder, and ginger.

Vegetables and Lentils: Vegetarianism is widely practiced in North India, so vegetables and
lentils play a large role in the cuisine. Some popular vegetarian dishes include chana masala,
aloo gobi, and dal makhani.

Sweets and Desserts: North India is known for its variety of sweets and desserts, including
gulab jamun, rasgulla, and kheer. These sweets are often served at special occasions and
celebrations.

Tea and Lassi: North Indians enjoy a variety of hot and cold beverages. Tea is a popular drink
and is often served with milk and sugar. Lassi, a yogurt-based drink, is also a common
beverage, especially during hot weather.

These are just a few examples of the food practices and traditions found in North Indian cuisine.
SOUTH INDIAN FOOD PRACTISES:

South Indian food practices are diverse, as the region is home to many different states and
cultures, each with their own unique cuisines and traditions. However, some common practices
in South Indian food culture include:

Rice: Rice is a staple food in South Indian cuisine and is often eaten with a variety of curries,
stews, and lentils.

Coconut: Coconut is a key ingredient in South Indian cooking and is used in a variety of forms,
such as grated, roasted, and as coconut milk. It is used in many curries, chutneys, and desserts.

Spices: South Indian cuisine is known for its use of spices such as mustard seeds, curry leaves,
coriander, and cumin. These spices are often tempered in oil or ghee to release their flavor.

Fermented Foods: Fermented foods are common in South Indian cuisine, including dosa, idli,
and vada. These dishes are made from a batter of fermented rice and lentils, and are often
served with chutneys and sambar.

Tamarind: Tamarind is a key ingredient in South Indian cooking and is used to give dishes a
tangy flavor. It is often used in Rasam, a soup-like dish made with tamarind, tomatoes, and
spices.

Non-vegetarian dishes: While vegetarianism is widely practiced in South India, there are also
many non-vegetarian dishes that are popular in the region, including chicken and fish curries.

Filter Coffee: South India is known for its filter coffee, which is made by passing hot water
through a filter containing coffee powder and chicory. The resulting brew is then mixed with
milk and sugar.

These are just a few examples of the food practices and traditions found in South Indian cuisine.

KARNATAKA FOOD CULTURE

Karnataka's cuisine is influenced by its geography, history, and culture. The state is located on
the Deccan Plateau and has a mix of coastal, hilly, and arid regions. Karnataka's food culture
is diverse, and each region of the state has its own unique cuisine and dishes.
Coastal Karnataka is known for its seafood dishes, including fish curry, prawn fry, and crab
masala. The Malnad region in Karnataka is known for its flavorful and spicy vegetarian and
non-vegetarian dishes, including Akki Roti, Coorgi pork, and Kundapura chicken.

The North Karnataka region is known for its jolada rotti, a type of flatbread made from jowar
flour, and spicy curries made from brinjal, okra, and other vegetables.

1. Bisi Bele Bath: This Bath is a popular one-pot dish from Karnataka that is made with rice,
lentils, vegetables, and spices. The dish is cooked in a pressure cooker or a pot and has a spicy
and tangy flavor. Bisi Bele Bath is a comfort food and is commonly served with a side of papad
or chips.

2. Mysore Masala: Dosa Mysore Masala Dosa is a variation of the famous South Indian dish
Masala Dosa, which originated in Karnataka. The dosa is made with a batter of rice and urad
dal and is filled with a spicy potato filling. The dosa is served with a coconut chutney and
sambar, a spicy lentil soup.

3. Neer Dosa: Neer Dosa is a soft and thin dosa that is a specialty of coastal Karnataka. The
dosa is made with a batter of rice and coconut and is served with a coconut chutney and fish
curry. Neer Dosa is a popular breakfast dish in coastal Karnataka and is also served as a snack.

4. Kesari Bath: Kesari bath is a popular sweet dish from South India, particularly in Karnataka.
It is made by cooking semolina or sooji with ghee, sugar, and water until it thickens and forms
a pudding-like consistency. Saffron or food coloring is added to give it a bright yellow color
and a pleasant aroma. Chopped nuts such as cashews and raisins are often added for texture
and flavor. Kesari bath is usually served as a dessert or as part of a festive meal.

5. Jolada Rotti: Jolada Rotti is a type of flatbread made from jowar flour, which is a staple
food in northern Karnataka. The roti is rolled out thin and is cooked on a griddle. Jolada Rotti
is commonly served with a spicy vegetable curry or a meat dish.

6. Akki Roti: Akki rotti is traditional and popular in the state of Karnataka. It is made with rice
flour, water, and salt, and sometimes with additions such as grated coconut, finely chopped
onions, or green chilies. The dough is flattened into thin rounds and cooked on a griddle with
oil until crispy. Akki rotti is typically served with chutney, pickle, or yogurt, and it can also be
enjoyed with a variety of curries or gravies.
7. Kundapura Chicken: It is a spicy and tangy chicken curry that originated in the coastal
town of Kundapura in Karnataka. The curry is made with a blend of spices, coconut, and
tamarind, which gives it a distinct flavor. Kundapura Chicken is a popular dish in coastal
Karnataka and is served with rice or roti.

8. Mysore Pak: Mysore Pak is a traditional sweet dish from the city of Mysuru in Karnataka,
India. The key to a good Mysore Pak is getting the right balance of ghee, sugar, and flour to
create the perfect texture and sweetness. It is usually cut into bite-sized pieces and served as a
dessert or offered as a sweet snack during festivals and special occasions.

9. Holige: It is also known as Obbattu, is a traditional sweet flatbread from South India. It is
made with flour, jaggery, and coconut or lentil filling, flavored with cardamom and saffron.
Holige is typically served during festivals and special occasions, and it is a popular dessert in
Karnataka, Tamil Nadu, and Andhra Pradesh.

10. Ragi Mudde: It is a nutritious and staple food from the South Indian state of Karnataka.
It is made by boiling water and adding ragi (finger millet) flour to make a thick dough-like
mixture that is rolled into balls. It is typically eaten with a spicy lentil curry or sambar and is a
popular dish for its health benefits.

CONCLUSION

A food walk is a unique and immersive experience that allows participants to explore a region
or city's culinary landscape while sampling a variety of local foods and dishes. Whether you're
a foodie or simply looking for a new way to experience a place, a food walk can provide a fun
and engaging way to learn about different cuisines, ingredients, and cooking techniques, while
also gaining insights into the history and culture of the region. With the guidance of local
experts and the chance to meet other food lovers along the way, a food walk can be an
unforgettable and delicious adventure.