I think Karnataka cuisine doesn't get enough credit and is clubbed with others. This is because Karnataka doesn't have one single cuisine like other states. It's a mini India within India. I don't know where Abhijit ate Karnataka food. But, garam masala is not at all a must have in our cooking. The southern-most part of Karnataka has a cuisine similar to TN and Andhra. The western ghats have a very unique cuisine in that we have dishes like tambuli, bamboo shoot saambaar, turmeric kadubu, jackfruit kadubu etc which are unheard of in the rest of Karnataka and India. Coorg has it's own unique dishes with pandi curry, peacock dishes etc. Northern Karnataka eats rotis (jowar or wheat, once again either fresh or katak) with some rice. And in any of these dishes you won't find garam masala in the sense that it's understood in India. As in, we don't use dry spice mix and other masala mix powders. Even when we make saambaar, we don't use a ready made powder. We freshly fry coriander, cumin, lentils, coconut, red chillies, hing, mustard, gingelly, tamarind which we then grind and add to the cooked toor dal. The amount and spices may vary here and there but this is the recipe for most saambaar we make.
I don't know what he is blabbering about. I am from Malnad/Coastal region and did not even know what Garam Masala was until i started travelling to cities. No idea what sambar he ate lol
Karnataka uses dry mix masala powders also... Most commonly sambar & saaru powders in parts of south central karnataka, north karnataka make a masala powder called 'kharada pudi/ khara chatney' used in dals, vegetables, non veg curries
I am a Tamil l living in Bangalore. When we grind sambar powder, and the mill owner gives us a deadpan look for not containing saunf and dalchini. But I love Karnataka sambar.
As someone from Udupi, I have to say this . There is no cinnamon or any garam masala in saaru ( Rasam) . In fact authentic Saaru does not use tomatoes either. There is no garam masala in uppitu (upma) either. There is garam masala in Bisi bele bath and masala bath( upma). Regular Brahmin foot in Udupi uses almost no garam masala. The use of coconut with a variety of permutation and combination of spices is next to nowhere. I agree that they tend to oversuse jaggery in Udupi.
Garam Masala in Bisibelebath is a pretty recent addition. It was not used before. Jaggery is widely used only in Udupi Brahmin cuisine. Jaggery is rarely used in other styles of cuisine in the area
I don’t think AIM has had authentic Karnataka food. Except for a couple of dishes Garam masala ingredients are not used ( let alone garam masala - it’s alien to kitchens in Karnataka). And his take on udupi food - totally off base.
As per my limited knowledge Karnataka is lengthwise too big to have one common cuisine, Also influence from bordering states Karantaka shares borders with 5 states .
Masala Dosae was literally invented in Udupi, Karnataka lol Idli was first mentioned in a Kannada book Vaddaradhane. M f thinks Kannadiga food has no origins 🤣
I don't think Abhijit actually tasted Karnataka food from Udupi/Mangalore or Costal belt. They don't use Garam Masala in food at all. What he is talking about is Bangalore food but i come from. Mangalore & Konkani belt from Shivamogga district and our cooking is completely different from others.
This was one delicious talk! As with Abhijit, I struggle with guests wanting to overspice their food. Somehow we have lost the art of appreciating the delicate flavors of food. I could totally relate to Abhijit
Is sweet- sour really a persian influence? Parts of karnataka and maharashtra, the imly/kokum are always paired with gud... Especially a dish called kairas/gojju and sambar/amti
Agreed . Please do a recipe review. 😀 It's a pleasure listening about authentic recipes . My mother also says in her childhood food used to very simple in Bihar . Now it's full of onions and way too masala in it.
I was going to skip dinner today due to a late lunch and then I watched this show. Now I'm ordering food 😁 thanks AIM & Abhinav, I'm not fat I'm just deliciously diverse 😆😆
20 min : Goans are not going to like this . They have 50 types of cooking pomfret. No mention of Maharashtrian Plateau food, kannadiga people are not going to like AIM. No North Karnataka cuisine mentioned. By the way pepper, cinnamon are grown in the region,
A maharashtrian here - my friends from northern part of India enjoyed my lunch throughout my school days and uni days. But, I hated(using it very responsibly) UP/Bihar/MP(except indori) preparation of sabjis and non veg for their peculiar way of using garam masala. :p
UP in some parts still has better preparation of sabzis and meat than bihar and mp. Now bihari food is just chillies and more chillies nothing else. And MP food now has muslim cooking influence in it if we can call it muslim cooking separately 😑
Next time you make only maggi, try adding a bit of lal mirch on top and some spicy mixture or chuda of any kind (The kind they sprinkle on top of Poha everywhere in MP) I am addicted to eating maggi this way now!
Maharashtrian food is not just limited to to Karnataka border & Goa,there is much diversity in each region of Maharashtra which I believe you are not aware of. You should explore more Maharashtrian food and definitely your views will change.
I wanted to hear some more about Kerala and srilanka food similarities. As comment box is showing anxiety of us all, for AMI not giving enough footage to each state of ours. A series with one or two states would be gratifying
Nooooooooo garam masala is never used in maharashtra, karnataka brahmin cooking... Abhijit you have to brush up on you culinary study of marashtra and karnataka🙄🙄🙄
The Muslims don’t have Beef Biryani.. It is considered as Cheap.. but in some Pockets it is served in family gatherings …it’s usually Mutton Biryani..or Chicken…Muslims don’t say Daal May TADKA but say Daal ko BAGHAR all over North India & maybe Pak ..
AIM and Abhinav never talk about Marathi culture/language. They always mention Tamil, Hindi, Bangla, Punjabi and Orissa culture. But never about the Marathi/Maharashtra.
@@vinithagodbole6321 exactly. He is saying that Maharashtrians use too much coconut. He should come to Vidarbha. There is so much diversity of food within Maharashtra itself.
Abhijit has not mentiined about different kibd if idlis from karnataka. What about great dals from north India. I love all the dals like tadka dal, dal fry, dal mkhani.
I don’t think AIM has any rat’s ass idea of Karnataka, Maharashtra and Goa food culture. The only food he talks abt was Tam Bram cooking techniques and some standard popular foods from the usual suspect places! Somebody like Shefali Vaidya who is from these parts would have given a better gyaan. Anyways You need to be a real culinary expert to comment on such a vast and diverse variety of food preparations in India, even then I doubt anybody can claim to be an expert!
U are totally off the mark with Karnataka cuisine… u should come over and savour the true delectable delicacies of Karnataka… Garam Masala is totally alien to even naati style of non veg cooking in Karnataka… let alone mangalore and Coorg delicacies
Punjabi saron da saag depends on mustered leaf and need another three minimum leaves 🍃 like batthu, metthi and palak some other leaves Secrets is portion of the leaves i live in Australia.people be surprised, mustered leaf ,batthu.and jangli palak native plant of Australia and grow wildly in countryside or bushes My mother cook best saag in world in summer different leaves and in winter with different leaves most of time we get leaves from bushes No spice in saag only ginger and garlic tadka with green chilli
Anyone wants the authentic taste of veggie items....plz do visit any temple across costal line... manglore , Udupi....almost all Banglore hotels are crap....
In Telugu, imported(new world,non native) foods were called viswamitra srusthi(creation of viswamitra because he created an entire world for Trishanku ). older people used this term , during british era. Tomatoes ,cabbage and cauliflower and such
Haryana, Punjab, Rajasthan and Gujarat is the Vegeterian belt. Maybe due to trading community consisting of Jain, Sikh and Swaminarayan followers. Coastal areas of Gujarat will be an exception due to fishing activities. Gujarat Thali and breakfast food of Khaman Dhokla and Fafda Jalebi are famous while Rajasthan has Daal Bhatti. In South India only Tamil Nadu will be more Vegeterian than others neighbouring states. Idli and Rasam are famous. Karnataka has Mysore Masala Dhosa. Kerala has a number of dishes of Veg in Onam Feast and Pazham pori, while Non Veg dishes are Beef Parotha & Chicken Biryani. Hyderabadi Biryani, Kashmiri Pulav and Chicken Tikka and Paneer Tikka Masala from Punjab are famous. Bengal will have good freshwater fish boiled and fried in mustard oil. Maharastra has Vada Pav, Bhaji Pav, Puran Poli and Sev Usal.
Abhijit never ceases to amaze , heyy pls if possible through Prakhar's link do join someday Shwetabh Gangwar on his podcast ..... Looking very much forward , god bless!! 🙏
@@deeparao9071 Yeah. It's also called as uppitu. When it comes to hotels, the semolina based dish what we get is Kharabath. It is just an extension of upma with additional masala and veggies. As abhijith referred, it's also called as masala bath or rava masala bath.
Uhh Abhijit has very less knowledge about marathi cuisine we have most satvic cuisine over the year but he just type cast marathi cuisine by restaurant selling dishes any way marathi people have to be little more woke for cultural n cuisine, literature & for overall life style because we get type casted by portraits which made by non marathi. Nice discussion on Everyone's favorite topic.🤗 Edit= Sambar is originally from Marathi cuisine.
His knowledge about Karnataka food is pathetic... He cannot eat in few restaurants in Bangalore and say this is how the Karnataka food tastes like.. it's just like foreigners trying different state food in Delhi restaurant and then going back and reviewing about it 😡
AIM reads up online publications , makes opinion about them with supporting data sometimes and most of the time on his gut feeling where ever data missing. He gives a start point for people to think about the forgotten which is good but unable to carry forward with accurate opinions/ predictions till the end. He is good but needs lot of improvement . We too need improvements to pick up on what he said and explore the truth
Theirs no specific dishes in around malwa , being wheat belt u will find a lot of roti / chapati culture , rice is delicacy for nirmal households with seasonal vegetables cooked in groundnut oil, since malwa has a bit of rajashtani influence we have dak bati churma, and bit towards gujrat border is region of nimad has gujrati influence in food. Indores poha is over hyped just bcoz mp has lots of poha factories, I personally consider it as worst form of breakfast with no nutrition value. Yeah if ever been to around neemuch mandsaur and go to village (in season only available in home) u can have afeem ki sabji which tastes like any saag ,. It has a bit of buzz in it.
I love how passionately pissed off Abhijit gets when flavour is substituted with masala. I would be so excited if he started a food channel/released a cook book.
Abhijit what you are saying is atrocious😂...am from Mysore but staying in central karnataka and we have never added garam masala in our sambhar....and our dishes are more similar to Tam bram...except that now people are adding a lot of Spices,onions,etc....if you ever visit mysore...please visit any Mysore Brahmin or aghrahara....even the milk maids there will never add garam masala or use much spices cause its equivalent to non veg and we dont eat Ginger,garlic,onions and Snake gourd...in our food😡
Although a fan of AIM, i feel he is either ignorant or has narrow minded approach towards odisha. He didn't discuss it. Avoided the cultural aspects of odia food. It's less spicyness , its less oily aspect, the mahaprasada, the rainbow of sweet eating culture of odisha and many more.
AIM doesn't seem to be have idea of Maharashtrian food , most of the times he says vadapav ,misal mobile food , fish ambotik blah blah blah... Maharashtra have a large variety of food and cooking but due urduisied panjabi+english/western culture of mumbai elite, the culture, language and customes of maharashtra is suppressed or misrepresented. Local politicians are also responsible for this!
ppl like me not from Karnataka have lot of misconceptions.. all he talks about is restaurant food.. Also Karnataka cuisine is not complete if you don't talk about ragi.. which is healthiest dish n very popular in Karnataka
Urban Chatterati is great. Please ask Mitra why the South Indians ape our surnames like GUHA, BOSE, MITRA, etc. It seems Mitra knows everything; it reflects his greatness because he studied in Australia. Here, we are all "KNOW ALL" mediocre. Mitra will make a lot of money because of his TAMIL roots and our rotten education system in Melbourne.