Food and Drink,  Food Travel,  Arts & Culture

These towns lend their names to foods

Culinary travel is the coolest thing now. And what better than visiting places that are so closely associated with certain dishes they’ve lent their names to them. Follow our culinary map.

25 Mar, 2019

Mysore Pak: Rich and indulgent, this is royalty among sweets. And not surprisingly

so, since it comes from the royal city of Mysore. The best is made from pure ghee and

is super sweet. So, don’t count calories while eating.

Dharwad Peda: Another sweet from Karnataka that makes waves is the caramel-

coloured concoction from Dharwad. Made from reduced milk, it is delicious and also

has a GI tag, pinning its origins to this North Karnataka town. Its history goes back to

nearly 200 years.

Tirunelveli Halwa: It is so popular and so good, this halwa has spawned imitations

everywhere. Made from wheat flour and sugar, with copious quantities of ghee, this is

a wonderfully rich sweet, best eaten warm and off a square of banana leaf. The hole-

in-the-wall Iruttukadai in Tirunelveli town holds the reputation for making the best.

Mangalore Bonda: A rustic snack of deep-fried balls of batter, this is a speciality of

the west coast of Karnataka. Though it uses simple ingredients, it takes skill and

practice to make a good Mangalore Bonda. Eaten with chutney on a rainy evening,

they are simply scrumptious.

Ambur Biryani: The small highway town, known for its leather processing, is now

on the foodie map on account of the biryani that has its origins here. Ambur Biryani is

spicier and more rustic than other versions and is hugely popular outside Ambur as


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