FOOD WALK

 Food walk

Food walks form an integral part of culinary tourism across the world today. A food walk can change your routine trip to any city in to a fun filled and delicious adventure incomparable to any other. There is hardly any better way to explore a new city than a food walk. It helps you taste some delicious local food, visit offbeat places not known to tourists and experience the city like a local. The objective of the food walk is to explore the richness, diversity and uniqueness of the local food culture by visiting some of the old food joints and market places in the city. Advantage of going on a food walk is that you get to try out loads of food, carefully chosen by resident food experts, and that you get to do so in a 'strategic' manner. Walks like these typically last for two or three hours, during which, the person doing the food walk will take you to restaurants of their choice, which are usually eateries which best represent the food culture of the neighborhood that you might be visiting.

MANDI

Mandi is a traditional dish that originated from Hadhramaut, Yemen. consisting mainly of meat and rice with a special blend of spices, cooked in a pit underground. It is popular and commonly consumed in most areas of the Arabian Peninsula, especially between the Hadhrami people, and even considered a staple dish in many regions. It is also found in Egypt, the Levant, Turkey, Southeast Asia, and India.

Process of Preparing mandi:

 Mandi was usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices called hawaij.The main technique that differentiates mandi from other meat dishes is that the meat is cooked in the tannour.

Dry wood (traditionally samer or gadha) is placed in the tandoor and burned to generate heat turning the wood into charcoal.

The meat is then boiled with whole spices until tender, and the spiced stock is then used to cook the basmati rice at the bottom of the tandoor. The meat is suspended inside the tandoor above the rice and without touching the charcoal. After that, the whole tandoor is then closed with clay for up to eight hours.

The mandi meat serves on a bed of rice is moist, falling off the bone, its dewy texture bringing to mind the origin of the word mandi, which comes from nada, the Arabic word for dew. The crust is not too crusty and very edible. The rice is rich with the flavours of the meat over which it was slow cooked.

Location:

Marvel Signet, Sirur Park Main Road, Vidyanagar Hubli, Hubli - 580021 (Opposite Karnataka Bank)