About

Over two years our team of chefs, writers and a video crew traversed over fifteen thousand kilometers to capture the real essence of Karnataka. From Malnad to the Hyderabad-Karnataka region and from the North Canara to the South of Karnataka. We researched cuisines from Mangalore, Mysore, Coorg, Davangere, Chitradurga and Bangalore among other places. The team meticulously chronicled their culinary experiences, filmed the recipes and understood the traditions and nuances of the cuisine of Karnataka.

Our travels took us to little roadside shacks, hole-in-the-wall eateries, temple kitchens, legendary restaurants and popular khanavalis. Karnataka is also home to several ethnic communities that we had the privilege of dining with and learning from. The Kodavas taught us the intricacies of the pandi curry, kadambuttu and noolputtu. The GSBs, the Bunts, and the Catholics introduced us to the wonders of Mangalorean cuisine. The Saujis took us into their world of fiery food and the Konkanis and Navyaths showed us why coastal cuisine is so sublime. All in all, we dined and experienced the unique culinary culture of over twenty-five communities to build our enviable culinary repertoire!

Over the following year we tried, tasted, cooked and recooked to perfection over three hundred and fifty recipes that we had collected from our travels. These are the recipes that Oota has been built on. Traditional, authentic regional fare made with passion and care.