MODULE - 5 FOOD WALK

 

FOOD WALK:

A food walk is a type of culinary experience that involves exploring a neighborhood or city while sampling local cuisine. It is a popular activity for tourists and locals alike who want to discover new flavors, learn about different cultures, and experience the community's food scene. A food walk typically involves a guided tour led by a local expert who takes participants to various restaurants, cafes, and food vendors in the area. Participants get to try a variety of foods and learn about the ingredients, cooking methods, and cultural significance of each dish. Food walks can be a fun and educational way to connect with the local community and experience the city's culinary diversity.

It is interesting to see how much we have changed —the way we live, farm, and cook and eat. But we still love to eat many of the dishes that have been part of our cuisine for centuries. Rajesh serves up the best onak erachi barthad (smoked and dried pork, a carry-over from the days when most meat was wild game, and hunted during a specific season) that we have eaten in a long time. This unique restaurant is a wonderful addition to the way we eat today.

Kachampuli:

Kachampuli is an extract of Garnicia Gummi Gutta, a tropical fruit.It is found in evergreen and shola forested regions of Western Ghats. Coorg being a part of Western Ghats, the tree is found in most of the forests and plantations of Coorg. The fruit and the tree is known as Kodampuli/Kudampuli (in Kerala) and Panapuli (in Coorg). 

Ingredients:

Masala Blend
• 2 tbsp oil
• ½ tsp mustard
• ½ tsp jeera
• curry leaves
• 1 finely chopped onion
• 1 green chilly finely chopped
• ½ tsp turmeric
• ½ tsp salt
• 1 tsp roasted gram powder
• 1 tsp Kachampuli vinegar or fresh kachampuli
• ½ tsp jagg

In a large pan heat oil and add mustard, jeera and a few curry leaves. 

Let it splutter. Next, add the finely chopped onion and green chilly. Sauté well till it turns almost golden. To this, add turmeric and salt. Sauté for another minute. Add the Kachampuli and the jaggery. Saute this mixture for 3 minutes. Next, add roasted gram powder and mix well. 

In a large mixing bowl take 2 cups of puffed rice, add in ¼ cup of the prepared masala blend, 2 tbsp onions,2 tbsp tomato and 3 tsp roasted gram powder. Mix it lightly. Serve garnished with a few coriander leaves and the ser mixture.