Diversity in cuisines can be seen at the Dasara Food Festival. From jolada rotti and brinjal curry, cuisine from North Karnataka, to tribal foods like bamboo biryani, a range of dishes are available at the festival at about 180 stalls at the Scouts and Guides Grounds and near Lalitha Mahal Palace. The mela ends on October 18 at the grounds and on October 19 near Lalitha Mahal.
Over a dozen women from Hubballi, in a stall at the grounds, were busy making jowar rottis and with yengai palya , a spicy curry made from brinjals, since the launch.
The event also features cooking and eating competitions.