Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn by Chitra Agrawal

Author:Chitra Agrawal [Agrawal, Chitra]
Language: eng
Format: azw3
ISBN: 9781607747345
Publisher: Potter/TenSpeed/Harmony
Published: 2017-03-20T16:00:00+00:00

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RICE AND BREAD

Rice, or anna in Kannada, is a farm staple that thrives in the lush southern regions of India that are prone to seasonal monsoons. A South Indian meal is not a meal without rice. Countless varieties are grown, from a small-grained rice referred to as sanna akki that is starch-heavy and sticks easily to brothy soups like saaru (this page and this page) to the longer-grained types that are used in making dishes like vangi baath, an eggplant rice. Rice is sacred in this region. In Hindu temples in the South, chitranna—sour rice flavored with tamarind, lemon, or green mango—is served as prasadam, an offering of food to temple visitors.

Although rice is eaten every day, breads are also prepared in South Indian homes, albeit on a less frequent basis. Many of the flatbreads such as chapati are largely borrowed from the cuisine of North India, where wheat grows in abundance. You will also find a variety of yeasted breads and buns (this page), in addition to “biscuits” or savory shortbreads (this page), in bakeries throughout Bangalore.

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