Beyond Idli and Dosa: North Karnataka’s Dryland Ecology Is Rewriting the Region’s Food Story
North Karnataka’s cuisine is being reframed as a product of ecology, scarcity and adaptation rather than a narrow extension of mainstream South Indian food. Through the Ole Project, Anusha Venkatesh is documenting lesser-known ingredients and techniques from the region’s drought-prone landscape while presenting them in a contemporary format this weekend.
