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- Die Udupi-Küche beziehungsweise englisch Udupi Cuisine (Kannada: ಉಡುಪಿ ಖಾದ್ಯಶೈಲಿ) umfasst, als Teil der indischen Küche, eine Kochtradition des südindischen Bundesstaates Karnataka. Als Ursprungsort der Küche gilt die namensgebende Stadt Udupi im Südwesten Karnatakas. (de)
- La gastronomía udupi (en canarés: ಉಡುಪಿ ಶೈಲಿಯ ಆಹಾರ) es un conjunto de costumbres culinarias típicas del sur de la India.Forma parte de un elemento importante de la cocina de Karnataka y toma su nombre de la ciudad de Udupi, ubicada en la costa sudoeste de la India en el estado de Karnataka. La cocina udupi tiene sus orígenes en los ashta matha (‘ocho templos’) de Udupi, fundados por el religioso Madhua Acharia.Los principales ingredientes de la cocina udupi comprenden platos en los que hay cereales, judías, verduras y fruta, es por esta razón por la que se considera una variante vegetariana de la cocina india, muy adherida a la tradición védica. (es)
- Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region. Udupi cuisine is strictly vegetarian and has its origin in the Udupi Sri Krishna Matha founded by Madhvacharya. The cuisine was developed by Madhva Brahmins to offer different kinds of food to Lord Krishna at Udupi Krishna Temple. Hence, Udupi cuisine is also synonymously known as Madhwa cuisine. Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. The famous dosa (thick crisp pancakes, plain or masala when stuffed with potatoes) is said to have originated from this cuisine. Following the tradition of chaaturmasa vrata, which is a restriction of certain food ingredients in a certain period or season, may have led to the innovation of a variety of dishes in Udupi cuisine. Pumpkins and gourds are the main ingredients in sambar, a stew prepared with ground coconut and coconut oil as its base. The ubiquitous Indian dish dosa has its origins in Udupi, according to P. Thankappan Nair. Saaru, a spicy pepper water, is another essential part of the menu, and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies, and salt. Adyes (dumplings), ajadinas (dry curries or stir fry curries), and chutneys, including one made of the skin of the ridge gourd, are specialities. (en)
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