Explorations with YNK taught me that while food is notoriously localized (North Karnataka food is different in concept and taste from Mysore food just as Thanjavur sambar is quite unlike Mylapore sambar), the cuisine we were enjoying in and around Basavangudi was a speciality that could be called representative South Indian food. It was South Indian rather than area-specific because it was consciously designed to serve the purposes of tradition common to the south as a whole. It was developed by the professional culinary craftsmen of Karnataka and taken all over the world by the entrepreneurs
...more
