Seafood, Byadgi chillies and community-specific foods define Mangaluru’s culinary culture
Big cities and their big restaurants are always in the limelight. But there are smaller eateries that are diligently working towards either sharing and hence protecting their culinary legacies or opening our eyes to cuisines we never thought we’d have the opportunity to savour. These hidden gems need to be recognised. And this our list of favourite restaurants that are all set to be the next big thing in India.
Tara Deshpande Tennebaum’s book ‘An Indian Sense of Salad’ offers ways to make salads a regular feature on home menus.