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Udupi cuisine (Tulu: ಉಡುಪಿ ವನಸ್, Kannada: ಉಡುಪಿ ಊಟ) is a world-renowned cuisine of South India.[1] It forms an important part of the Cuisine of Karnataka and takes its name from Udupi, a town on the southwest coast of India in the state of Karnataka. The Udupi cuisine has its origin in the Ashta mathas of Udupi founded by Madhvacharya.
Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients.
It adheres strictly to the vedic tradition of Indian vegetarian cuisine, using no onions or garlic, as well as no meat, fish, or shellfish. However, the cuisine may also be adapted for those who consume these restricted items. For a list of foods restricted for Vedic vegetarians, see shivalli. In order to follow tradition of chaaturmasa vrata, which is restriction of certain food ingredients in certain period or season may have led to innovation of variety of dishes in Udipi cuisine.[2] Pumpkins and gourds are the main ingredients in sambar, a stew prepared with ground coconut and coconut oil as its base.
The ubiquitous Indian dish masala dosa has its origins in Udupi. Saaru, a spicy pepper water, is another essential part of the menu, and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies, and salt. Adyes (dumplings), ajadinas (dry curries), and chutneys, including one made of the skin of the ridge gourd, are specialities.[3]
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The full course Udupi meal is served on a plantain leaf, which is traditionally kept on the ground. The dishes are served in a particular sequence, and each dish is placed on a particular spot of the plantain leaf. All the people eating this meal are expected to begin and end eating the meal together. A person cannot get up in middle of meal even though he has finished his meal. The start and end of meal is done by saying "Govinda," the name of Lord Vishnu. A typical meal is served with the following (in sequence)
Depending upon the occasion, individual taste, and money, each dish may be made from different ingredients.
Udupi or Udipi restaurants and hotels serving Udupi cuisine can be found all over India and many parts of the world. In the past, these restaurants were run by cooks and priests trained at Krishna matha at Udupi.[4] With rising popularity many others have entered in this business claiming to serve authentic Udupi cuisine.[5] Most of Udupi restaurants and hotels are family run, with ownership passing among kith and kin of the original owner. Also, Udupi restaurants have undergone many changes in their menu in recent times, adapting to changing economical structure and social statuses in India. They have included vegeterian delicacies from other Indian cuisines.[6]