Karavali Utsava Unique Flavours of Udupi And Dakshina Kannada

ITC Royal Bengal is delighted to present ‘Karavali Utsava’, a celebration of culinary heritage that brings the unique flavours of Udupi and Dakshina Kannada right to your plate from 13th – 22nd December at Grand Market Pavilion, in association with Welcomgroup Graduate School of Hotel Administration (WGSHA), Manipal.

The culinary heritage of the Udupi and Dakshina Kannada coastal belt is a rich tapestry of culture, tradition, and diverse community influences. This area's food traditions are shaped by the contributions of various communities, including the Billavas, Bunts, Ganigas, Devadigas, Brahmanas, Konkanas, Bearys, Catholics, and others, each adding layers of diversity to its vibrant cuisine.

Seafood is central to Dakshina Kannada's cuisine, with an array of fish featuring prominently in daily meals. The dishes are characterized by the use of coconut and chilies, delivering unique, tantalizing flavours. The cuisine includes a variety of tangy, spicy fish preparations and rich, coconut-heavy meat curries. Notably, the renowned Ghee Roast exemplifies the region's culinary expertise.

Udupi's cuisine, rooted in Brahmin traditions, is famous for the Sattvik style—known for its health benefits and methodical approach. Meals are traditionally served on banana leaves, starting with sweet dishes and concluding with buttermilk. Ingredients like jackfruit and the unique Matti Gulla brinjal reflect Udupi's deep agricultural connections.

Savour the authentic flavours of Chicken Ghee Roast, a spicy dish cooked in clarified butter, and Prawn Rawa Fry, featuring prawns coated in semolina and fried to crisp perfection. Delight in Fish Tawa Fry, where the fish is marinated and pan-fried for a rich taste, and enjoy the dry, spiced Mutton Sukka. Try Neer Dose, a delicate rice crepe offering a subtle complement to any meal. Relish the aromatic Manglorean Mutton Biryani, a blend of rice and spices, or the savory Tomato Saaru, a tangy tomato-based soup. Pineapple Menaskai offers a unique sweet and sour combination, while Sauthekai Huli is a flavourful cucumber curry. Lastly, Chicken Urval provides a distinctive blend of spices and textures, to name a few during the festival.

This cuisine also prioritizes sustainability, promoting practices like sourcing seasonal fish, which support health and ecological balance. Beyond mere nourishment, the food of the region is deeply intertwined with holistic well-being.

This culinary celebration will be led by three visiting chefs, bringing the rich flavours of Mangalore to life. Chef Dayananda Prabhu, a Mangalorean cuisine expert, honours tradition by curating age old traditional and medicinal foods. Chef Manish TK, an Assistant Professor at WGSHA, channels over a decade of experience to champion Mangalorean cuisine in education. Udupi-born Chef Nithish Damodhar introduces the region's rich culinary heritage with contemporary techniques, making him a custodian of Karavali’s gastronomic legacy. Together, they present an unforgettable experience at Karavali Utsava.

“At Karavali Utsava we celebrate the rich culinary heritage of Udupi and Dakshina Kannada by presenting both iconic and regional dishes. This festival transcends food serving as a tribute to the vibrant culture of Mangaluru and Udupi along the coastal belt. Each bite tells a tale of history, tradition and love. This is part of ITC Hotels’ Kitchens of India Series where we showcase India’s wealth of unique, forgotten, undiscovered and regal cuisine in keeping with our ethos of Responsible Luxury.”

Gaurav Soneja, Cluster General Manager ITC Royal Bengal & ITC Sonar 

Karavali Utsava is a part of the Dinner Buffet (7:30 to 11pm) at Grand Market Pavilion at ITC Royal Bengal from 13th to 22nd December, 2024. From INR 2100 plus taxes per guest

For reservation and further details call 033 44464646