Even as the ongoing Bahuroopi International Multi-lingual Theatre Festival at Rangayana here is treating theatre connoisseurs with its range of productions, about a half-a-dozen women from Dambal village of Gadag district are tickling the taste buds of theatre goers with their cuisine.
The authentic north Karnataka delicacies of jowar roti and yennegai palya (brinjal curry), oggarane mandakki (snack prepared from puffed rice) and mirchi bajji (snack prepared using chilli) are another attraction for the foodies at Rotti Mane in Bahuroopi. Seven women from Dambal work continuously from noon till night and prepare more than 500 rotis each day.
Jowar, that is used here, has been procured from Gadag and is milled in Mysuru. Even brinjal, puffed rice and chillis come from north Karnataka.
“We are coming to Bahuroopi for the fourth time. We are treated very nice here and therefore we happily come here to dish out north Karnataka cuisine. Apart from Bahuroopi, we don’t go to other events to cook food,” says Huligemma, a hexagenarian, munching betel leaves and betel nut.
Two men have accompanied the women to extend logistical support.
Siddamma and Basavva, who were busy roasting rotis said, “Unlike chapatis, jowar rotis should be eaten hot, straight from the frying pan.”
Santosh, a Bahuroopi visitor, said, “The combination of jowar roti and yennegai playa tastes very good. They are made for each other. I usually don’t miss eating north Karnataka cuisine at Bahuroopi.”
H.V. Kiran, who runs the canteen where Rotti Mane has been put up, said the food items have been carefully chosen and brought from Gadag and other parts of north Karnataka. The Dambal women work as a team — if three women roast rotis, others keep the material ready so that people don’t have to wait for their turn to relish the hot rotis.
“We like to come to Mysuru every year. The place is like Tavaru Mane for us. We like to treat the people here with our traditional cuisine...,” said Ms. Huligemma.
