A few years back, during a heated conversation about the culinary wonders of metro cities, a friend from North India made an uninformed remark — “Bangalore’s food is all dosas, idlis and vadas. If not for the IT boost, the city would’ve been deprived of the richness of non-veg delicacies!”
After a long frustrated pause, I proceeded to educate him. He had not just made a sweeping statement reeking of stereotypes, but had committed a gastronomic blasphemy having ignored centuries of history rooted in delicious meaty affairs.
Be it the toothsome Kaima curry, bheja and paya fry or the piping hot, ghee-dripping Donne and Ambur Biryanis, alongside its well-known plethora of vegetarian dishes, Bengaluru also offers a unique array of delicacies for every meat-lover.
Dotted with a number of traditional non-vegetarian eateries called the military hotels, Bengaluru boasts of its own legacy of ‘meatilicious’ history. And this certainly does not have anything to do with the IT…
