{
  "id": 12868116,
  "title": "Much more than idli-dosa: How region and ecology shape the cuisine of North Karnataka",
  "url": "https://urgent.news/2026/10/08/much-more-than-idli-dosa-how-region-and-ecology-shape-the-cuisine-of",
  "topic": "culture",
  "section": "Culture",
  "published": "2026-10-08T12:41:02.000Z",
  "source": {
    "name": "The Hindu",
    "slug": "the-hindu",
    "url": "https://www.thehindu.com/food/features/much-more-than-idli-dosa-how-region-and-ecology-shape-the-cuisine-of-north-karnataka/article71551346.ece"
  },
  "original_language": "en",
  "account": "When most people think of Karnataka cuisine, dishes like benne doas and Udupi food usually come to mind. However, there exists a lesser-known cuisine from the arid, drought-affected region of North Karnataka. Chef and researcher Anusha Venkatesh is working to preserve and showcase this unique culinary tradition through the Ole Project. The Ole Project, which began in 2022, focuses on the various micro cuisines across the state and highlights the cuisine's reliance on grains and produce indigenous to the region.\n\nThe Ole Project's current pop-up event in Bengaluru's Watson’s is called Jawari, a dish that elevates the region's grains and produce to new heights. This menu, inspired by Italian hand-rolled doughs, features a variety of dishes made from locally sourced ingredients. For instance, bajra dough is hand-rolled and transformed into a menthya chakoli soup with cowpea crisps and garlic oil. Yedmi, a local flatbread, takes on a new form as cannoli stuffed with kheema and a fiery ranjaka chili sauce.\n\nThe cuisine of North Karnataka is characterized by its reliance on drought-resistant grains that require minimal water, such as jolada roti and ennegayi. The techniques used in preparing these grains also contribute to a vegan approach, as cattle rearing is scarce in the area. Moreover, the lack of dairy and the absence of meat in many dishes make the cuisine unintentionally vegan. The impact on the environment is also significantly reduced due to the sustainable practices and ingredients utilized in the region's cooking methods.\n\nAnusha Venkatesh hopes that by showcasing the value of this humble cuisine, people will recognize its importance in addressing climate change and promoting sustainable practices. The event, priced at ₹2,699, will take place on October 10 at Watson’s in Vasanth Nagar, Bengaluru, at 12 PM and 2 PM. For more information, check out @theoleproject on Instagram.",
  "summary": "With the Ole Project, Anusha Venkatesh is preserving and highlighting lesser-known ingredients and techniques of North Karnataka cuisine, that is born in dry and drought- affected regions. This weekend she gives a contemporary spin to the dishes",
  "key_points": [
    "North Karnataka's cuisine differs from benne doas and Udupi food.",
    "Ole Project preserves and showcases this unique culinary tradition.",
    "Drought-resistant grains and vegan techniques define the region's cuisine."
  ],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}