City witnesses food bonanza

At the 48th Bengaluru Ganesh Utsava that is in full swing, over 200 cooks from across the state are dishing out around 72 preparations for Bangaloreans

This Ganesh Chaturthi, over 200 cooks are dishing out around 72 preparations from across the state at the 48th Bengaluru Ganesh Utsava that's going on in the city.

Organised by the Vidyaranya Yuvaka Sangha, the 12-day event brings to town cuisines from the regions of Karavali, Old Mysore, Hyderabad Karnataka, North Karnataka, Devanagere Bayalu Seema and Malandu.

With a footfall of 3 lakh people at the food festival last year, as many as 4 lakh are expected at this year's utsava.


Dosas have been selling like hot cakes at the festival

"The festival is about 25 per cent bigger this year than last year, in terms of variety and experimental dishes," says Nandish, Managing Trustee, Bengaluru Ganesha Utsava.

Among the varieties special at this year's festival are Jackfruit Kadubu, Buns Kurma, Kurukoti Avalakki, Ragi Kilsa and Vermicelli Bisi Bhele Baath along with five varieties of dosa on each day, ranging from pineapple and cucumber to methi and ragi dosas.

"On its first day, cuisines from the Mysore region were the biggest sellout, though Girmit Masala was the single largest selling item," added Nandish.

The prices start at Rs 5 and go up to a maximum of Rs 25 and have been consistent since the previous year.
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Approximately 15,000 to 20,000 people were present to sample these cuisines yesterday, on the second day of the festival.

"We have sold over 500 dosas over two days and consumed 150 kgs of rice on each day in the process.
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Over 160 plates of Girmit Masala, a fast-selling item, were sold on the first day," said Suresh, cook, Mallenadu. "We are expecting the sell-outs to go up in the coming days."

With 10 more days of the festivities in town, the organisers are hopeful of more and more takers this time around.

"I have sold 40 plates of Girmit, 30 of Chilli Bhajji and 300 Sujje rotis in a day," said Suresh, a cook from Udupi, who specialises in Hyderabad Karnataka cuisine.

The cooks who form a part of the festival have been handpicked by the Sangha to dish out delicacies every evening.

"Cuisine from each of the regions was first identified and caterers who specialise in the cuisines based on selection criteria were brought down to the Utsava. Around 40 per cent cooks are from outside the city," said Nandish.

The festival will continue until September 22 at the APS College Grounds in Basavanagudi.