Chef Gaurav Bathla has put together an extensive menu of traditional dishes packed with flavors. The wide spread buffet offers a range of mouth-watering delicacies, from all over karnataka. The hotel will also have decorations according to the theme. The entire team will dress up in traditional Karnataka attire to let you experience the true spirit of the state.
On menu will be options like Maddur Vada, Mangalore Rawa Fry, Mutton Sukkha, Baleki Palya, Mangaloreon Prawn Curry, Nool Puttu, Obbatina Saaru, Kori Roti, Ragi Mudde, Obattu, Mysore Pak, to name a few. Starting from live counter, salads to desserts every section will feature a range of options to choose from.
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The Kannada Cuisine is one of the oldest surviving cuisines and traces its origin to Iron Age - ragi and is mentioned in the historical works by Pampa Maha Kavi, sushrutha, etc. The varieties of the karnataka cuisine has influenced the neighbouring states like Tamil Nadu, Andhra pradesh, Kerala and Maharashtra.
The cuisine also reflects influences from 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, Benne dose, Ragi mudde, Paddu/ Gundponglu, koli saaru (chicken curry- Kannada Style), Maamsa Saaru (Mutton Curry - Kannada style), and Uppittu.
Movenpick has stepped up a notch and has also decorated the entrance to dinning area with chapra, flower rangoli and lamps to greet the guest in traditional Karnataka style .
The famous Masala Dose 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, Sajjige, Kadabu/ Karjikaayi 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, 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.
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.
The North Karnataka cuisine can be primarily found in the northern districts of Karnataka which include Dharwad, Bijapur, Gulbarga, Belgaum, Bidar, Yadgir, Bagalkot, Raichur, Davangere, Gadag, Haveri, Koppal and western and northern areas of Bellary. The cuisine is also considered a specialty in the cities of Southern Karnataka like Bengaluru, Tumakuru and Mysuru, with several restaurants offering this cuisine to meet the growing demand.
Flower Rangoli (Poo Kolam)
The South Karnataka or old Mysuru region also known as Bayaluseeme or the plains including the present-day Kolara, Bengalooru, Mysooru, Tumakuru, 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. Mysuru is also famous for its sweet "MysurPak", made of milk, sugar,ghee and gram flour.
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.
The Malenadu of Karnataka can be culturally divided (on basis of food culture) 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, which may be due to inadequate communication with the other parts of Malnad and Karnataka. Although many[who?] refer to the malenadu cuisine as an amalgam of Coorgi and Mangalorean cuisine, it has its own distinct style.
The Kodava (Coorg) and the Bunt (coastal Mangalorean) regions are distinct from the rest of the Malnad (hilly Karnataka) region hence the cuisines are also different. 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 little use of oils in malenaadu cuisine.
Our dinner service started...
Kokum Juice welcome drink...
Red Chili Chutney (Ranjaka), Green Tomato Chutney...
Chicken Ghee Roast
Kubbe (Clams Masala)
Nippattu Masala
Bajji: Plaintain and Banana Peppers Fritters
Congress Masala: Spicy fried peanuts tossed with finely chopped cucumber, onion and tomato...
Pandi Curry (Pork Simmered in authentic coorgi spices)
Sabsige soppu palya
Mangalorean Prawn Curry
Southe Sambar
Mysore Rasam
Thatte Idly
Ragi Mudde
Jolla Rotti
Akki Rotti
Neer Dosa
Bele Obbattu
Dharwad Peda
My Picks from the entire spread was Nippattu Masala, Bajji, Prawn Pickle, Sothe Sambar Rice, Pork Fry and obbattu.
Address: 115, Gokula Extension, HMT Road, Near BEL Circle, Mathikere Extension, Mathikere, Bengaluru, KA 560054
Phone: 080 4300 1000
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