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Karnataka
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Bangalore
Giving dishes a patriotic flavour
Staff Reporter
Saffron, white and green: The dishes prepared by Belur Raghavendra Shetty, hotelier.
Bangalore: Tricolour dosa, chow chow bath, and chutneys. This was how members of the Bangalore Hotels Association celebrated Independence Day, preparing dishes out the colour scheme of saffron, white and green.
The tricolour chow chow bath was prepared with a neat arrangement of kesari bath (orange colour), khara bath (white) and rice bath (green).While semolina, pineapple, and Rajasthani kesari went into the kesari bath, the khara bath was prepared using semolina, onion and green chilli. The green rice bath was prepared by spiking rice with mint leaves and masala. As for chutneys, it took Karnataka’s Byadagi chilli, green chilli and coconut to get the effect, while salads made of radish, carrot and capsicum added their bit to the patriotic effort. These dishes by Belur Raghavendra Shetty, hotelier, attracted many.
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