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Difference between revisions of "Karavali"

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Karnataka : Karavali
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==Eat==
 
==Eat==
The cuisine of Karavali is dominated by coconut and fish, as you might expect from the fact that the region is on the coast.   
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The cuisine of Karavali is dominated by coconut and fish, as you might expect from the fact that the region is on the coast. Coconut is added to virtually every dish here, and coconut oil is the primary medium of cooking. While this will do no favour to your cholesterol level, coconut adds a distinct taste and thickness to most dishes, and after you've had the ''Huli'' (the Kannada version of ''Sambhar'') or coconut chutney of Dakshina Kannada, you will find the versions elsewhere in South India too watery.
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Among sweets/deserts gant(i), saati, coconut barfi, coconut cookies, ghadbad(sundae) are famous.
 
Among sweets/deserts gant(i), saati, coconut barfi, coconut cookies, ghadbad(sundae) are famous.

Revision as of 04:31, 2 July 2012

Karavali or Canara is Karnataka's coastal region.

Contents

Districts

Cities

Other destinations

Understand

This coastal strip of Karnataka lies between the Sahyadri mountain range (Western Ghats) and the Arabian sea. It was named Canara (also Kanara) by European traders. There are many theories among historians as to how the name Canara came about, but the commonly accepted one is that it was a corruption of Kannada, which in turn came from the Kannada dynasty that was ruling the place when the Portuguese stopped by. The British took over the region in 1799, split the region into North Canara and South Canara, and made the former a part of the Bombay Presidency while the latter was made part of the Madras Presidency. After independence in 1947, the two districts were reorganized into the Mysore state which later became Karnataka. They now got the indegenous names of Uttara Kannada and Dakshina Kannada. (Uttara and Dakshina mean North and South respectively in Kannada) In 1997, Udupi district was hived off from Dakshina Kannada.

In common with Kerala, this region has a mythology about its origin. Parasurama, an avatar of Vishnu, flung his axe into the sea, asking it to recede. There is some controversy over why exactly he flung said axe, the version accepted in this region says that he wanted land that was not created by Brahma for his penance.

Talk

Tulu is regional language. Other common languages are konkani,kannada, havyak kannada.

Get in

By car

National Highway NH66 (formerly NH17) connecting Cochin with Mumbai is the main mode of entry. The scenery along the drive is beautiful. You can see lush coastal greenery and the occasional beach. Unfortunately, much of this highway is undivided, and in Udupi and Dakshina Kannada districts, speeding private buses make it hazardous to drive on. Worsening the problem is that the project to turn this highway into a 4-lane divided highway has been in progress for ages and is likely to take years more, which means that you are apt to run into road diversions due to construction activity at random intervals.

Road connectivity with the rest of Karnataka is provided through four ghats, or mountain passes. These are the Subrahmanya, Charmadi, Shiradi and Agumbe ghats. The National Highway 48 connects Bangalore to Mangalore through the Shiradi ghat. The ghat roads are in a perpetual state of disrepair, and monsoons make the problem worse. They are dangerous to drive on because of rash driving. On the plus side, the view is absolutely stunning.

Get around

The road was fully damaged,because i know very well about thi road.I travelled on this road by last week.

See

Karavali is famous for beaches, rivers, temples and forests. Beaches in Mangalore, Karawar and Gokarn are very famous. Temples in Dakshin Kannada, Kumta, Gokarn, Dhareshwar, Murdeshwar are very attractive. The Gokarn is famous among foreign visitors.

Itineraries

Do

Eat

The cuisine of Karavali is dominated by coconut and fish, as you might expect from the fact that the region is on the coast. Coconut is added to virtually every dish here, and coconut oil is the primary medium of cooking. While this will do no favour to your cholesterol level, coconut adds a distinct taste and thickness to most dishes, and after you've had the Huli (the Kannada version of Sambhar) or coconut chutney of Dakshina Kannada, you will find the versions elsewhere in South India too watery.


Among sweets/deserts gant(i), saati, coconut barfi, coconut cookies, ghadbad(sundae) are famous.

Drink

Tender coconut is main source of liquid required to get rid of heat and humidity. Soda sharabat and ragi water are equally famous.

Stay safe

Get out


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