Hello everyone! After a long break, I’m back with a new post. As many of you know, I tend to take my time when it comes to publishing, but that’s because I need a spark of inspiration to translate my experiences into words.
Recently, I had the opportunity to visit Udupi—not for a vacation, but for a project. And yes, I will be making frequent trips there in the coming days.
Udupi is widely known for its temples and Ashtamathas, but it is also famous for its distinctive vegetarian cuisine. The Udupi cuisine is primarily Satvik, meaning it follows a simple, wholesome approach with minimal use of vegetables introduced by foreign influences. If you want to experience authentic Satvik food, I highly recommend visiting the Krishna MaTha's dining hall, where you can savor a delicious feast as Prasada.
The Legacy of Udupi Restaurants
Udupi restaurants hold a special place in the hospitality industry, with a history dating back nearly 100 years. One of the pioneers, Sri K. Krishna Rao, who was once a priest at the Krishna MaTha, migrated to Madras (now Chennai) for livelihood. Starting as a junior cook, he later established his own restaurant and eventually took over the renowned Woodlands restaurant, renaming it "New Woodlands." This restaurant became a haven for Brahmins working in Madras, as it was managed by an orthodox family. Even today, dining at an Udupi restaurant gives vegetarians a sense of comfort and authenticity.
A Breakfast Like No Other
During my recent visit, I was lucky enough to enjoy breakfast and evening snacks on different days. Let me take you through my breakfast experience, which included some unique Udupi specialties.
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| Moode: The cylindrical Idli |
1. Moode: The Cylindrical Idli
Moode is a variation of idli, shaped cylindrically and prepared by steaming batter in molds made from screw pine leaves (known as Kedige or Kewda). The challenging part is carefully unwrapping the leaf mold, which is bound by coconut leaf sticks. Before even starting, the aroma of the moode hit my senses, making the wait worthwhile.
The texture was soft yet firm, allowing it to absorb the flavors of the sambhar beautifully. With each bite, the moode soaked up the sambhar, proving that Karnataka sambhar is not just a substitute for dessert! Alternating between chutney and sambhar, I savored each morsel until the last bite.
2. Kotte Kadubu: The Jackfruit Leaf Idli
A close cousin of Moode, Kotte Kadubu is prepared in molds made from jackfruit leaves. Between the two, dissecting the Kadubu is relatively easier. Thanks to the unique leaf wrapping, Kadubu carries a distinct flavor even when eaten plain.
3. Vada-Sambhar (Dip Style)
My all-time favorite! When ordering vada-sambhar, you can opt for either "dip" (where the vada is immersed in sambhar) or "separate" (where the two are served apart). I went for the dip style, where the crunchy vada absorbed all the goodness of the sambhar. It was a perfect match, bringing to mind the classic Mohammed Rafi song: "Taarif karoon kya uski, jisne tumhe banaya!"
4. Mangalore Buns: The Hidden Gem
No Udupi breakfast is complete without Mangalore Buns! These delightful, deep-fried bread are made from ripe bananas, maida (all-purpose flour), cumin, and curd. The batter is fermented for 6-8 hours, resulting in soft, mildly sweet buns with a hint of sourness from the curd and a touch of warmth from the cumin. Served hot with chutney, these buns are a must-try. While they don’t necessarily need an accompaniment, the chutney adds an extra layer of flavor.
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| Mangalore Buns: The Hidden Gem |
5. Strong Kaapi: The Perfect Finisher
To wash down all the flavors, I ended my meal with a strong filter coffee (kaapi) without sugar. The slight presence of chicory made it even more enjoyable, providing the perfect conclusion to my breakfast adventure.
The Verdict
The breakfast here was satisfying but didn’t leave me feeling overly full—just the way a great meal should be. The best part? It was light on the pocket too! Here’s my quick rating:
Taste: ⭐⭐⭐⭐⭐⭐⭐⭐ (8/10)
Ambience: ⭐⭐⭐⭐⭐⭐⭐ (8/10)
Service: ⭐⭐⭐⭐⭐⭐⭐ (8/10 - quick and efficient)
Value for Money: ⭐⭐⭐⭐⭐⭐⭐⭐✨ (8.5/10)
Final Thoughts
To all my readers, if you ever visit Udupi, make sure you go beyond the usual Masala Dosa and Poori. Indulge in these local delights for a truly authentic experience.
Until next time—stay safe, take care, and happy eating! 🍽️
Location:
Dr. U. R. RAO Complex, near Udupi Sri Krishna Matha, Thenkapet, Udupi, Karnataka 576101
