Much more than idli-dosa: How region and ecology shape the cuisine of North Karnataka
Anusha Venkatesh’s Ole Project preserves North Karnataka’s lesser‑known ingredients and cooking techniques shaped by its dry, drought‑prone climate. The initiative documents traditional preservation methods, like sun‑dried spices and fermented bean pastes, and partners with local farmers for sustainable sourcing. Venkatesh reinterprets these dishes with contemporary flair, aiming to broaden appreciation of the region’s unique culinary heritage.