These are some of the famed dishes of the Madhwa Brahmin community of Udupi, a coastal town in Karnataka where the Krishna temple acts as a pivot in people's lives.
Laying out the geographical expanse and scientific logic to the regions Madhwa Brahmins vegetarian food habits, culinary expert Malati Srinivasan and arts and crafts connoisseur Geetha Rao showcase the hitherto unknown vegetarian recipes from Udupi in their book "The Udupi Kitchen."
The authors straddle the traditional and modern and list what was once easily cooked in Udupi households - spice powders, salads and chutneys, savoury snacks, desserts - and elaborate on several recipes which are all-time favourites like Bisi Bele Hulianna, Saaru, Masal Dose and Modaka.
Majjige Palidya is ash gourd with coconut and cumin in sour yoghurt and Drakshi Gojju is raisins in sweet, sour and spicy gravy.
Split into 12 sections, the Udupi Kitchen, published by Westland Ltd, celebrates vegetarian food with aplomb from a town where food is religion as well as a complete mouth-watering experience.
At the core of Udupi cuisine is the use of indigenous vegetables and fruits, cereals and pulses special to the Parashurama Kshetra and traditional Brahmins ate only vegetarian fare without onion and garlic.
"As I began working on this project, I realised how vast and varied our family's repertoire of Udupi (Madhwa) cuisine was. I wrote down 175 recipes, but have used about a 100 of them in the book," says Srinivasan.
"Writing a cook book for both Indian and non-Indian readers required that a comprehensive multi-lingual glossary be compiled. It also meant using internationally accepted terminology: 'henchu' or 'tava' became griddle, bandle or 'kadhai' became wok, 'tappele' or 'bartan' became saucepan," says Rao.
She says for some kitchen tools like 'eelgemane' and 'ogarane chamcha', which had no "internationally understood" words, substitute words like curved knife blade and tempering-ladle had to be coined.