An explosion of tastes, smells and colors – all combined in delicious meals that will leave you asking for more.
After a long flight from the United States what could be more appropriate than a delicious authentic Indian lunch? As soon as you arrive you are in for an exquisite treat that will move your palate into the spirit of your surroundings. Meals are flexible to the preference of our guests, but largely are vegetarian consisting of Idli, Dosa, Biryani, Rasam & Sambar.
Idli – a savory cake, traditionally enjoyed as breakfast in south Indian households and most popular throughout the Karnataka region. The cakes are usually two to three inches in diameter and are made by steaming a batter of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Idli is enjoyed dipped or soaked in Sambar and chutney(a spicy Indian condiment made with blended vegetables or fruit, like coconut and mint chutney.)
Dosa – is a fermented crepe or pancake made from rice batter and black lentils, it is comparable to eating a crepe, but it is super light and crispy. This staple dish is widely popular in all southern India states including Karnataka and can be stuffed or eaten plain with butter. It can be enjoyed any time of day. Order a Masala Dosa for a lovely Dosa filled with spicy potatoes.
Biryani – is a rice-based dish made with spices, rice (usually Basmati) and chicken, mutton, fish, eggs, or vegetables.
Rasam – is a south India soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, and chilli pepper, pepper, cumin and other spices as seasonings. Steamed lentils are added along with any preferred vegetables. Nowadays all the seasonings required are combined and ground beforehand into a Rasam powder, which is available at all Indian stores. It can be enjoyed with rice or Medu Vada (south Indian Lentil Donuts) or alone as a spicy soup. In a traditional meal, it is preceded by a Sambar rice course and is followed by curd rice. Rasam has a distinct taste compared to Sambar and is usually soupy rather than thick like a stew. Rasam is one of the most important dishes of south Indian cuisine. Some Indians (and travelers) will even drink it as a pick-me-up or cold remedy! But don’t get discouraged by its spicy appearance, when in India, you’ll find these spicy foods to be absolutely flavorful and unforgettably delicious, so much that you’ll want to buy the spices and make it at home! Click on the picture for our own Rasam recipe!
Sambar – is a vegetable stew or chowder dish in south India and Sri Lankan Tamil cuisines, made of pigeon peas (yellow lentils), and number of assorted vegetables and spices. It can be enjoyed any time of day, for breakfast, lunch or dinner and can be eaten alone or with Idli, Dosas, rice or any Indian breads. Some travelers enjoy it with scrambled eggs!