Kanara

城市概覽

The coastal parts of Karnataka was called Canara or 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. 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 indigenous names Uttara Kannada and Dakshina 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 to land that was not created by Brahma for his penance.

如何抵達

By plane Mangalore International Airport (IXE IATA) is the only airport serving Karavali.

By car NH 66 (formerly NH 17) connecting Kochi 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.

美食

While the cuisine of the Karavali region might seem at first glance to be similar to South Indian cuisine, specifically Karnataka cuisine, it has some distinctive features of its own. Karavali cuisine 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 good to your cholesterol level, coconut adds a distinct taste and thickness to most dishes. In this and in many other aspects, the cuisine has more in common with Kerala, with which it shares a coastline, than with the rest of Karnataka. Another characteristic feature of Karavali cooking that is similar to the Kerala style is the extensive use of steaming. There is a theory that this is because this region had close links with China and Southeast Asia and the technique was imported from there. The staple food of Karavali, in common with most of South India, is rice. Apart from white rice, parboiled rice is popular here. The poor family's meal is the Ganji, which is a rice gruel, made with parboiled rice, with only salt for taste, usually consumed with pickles on the side. If this sounds similar to the Kanji or Tamil Nadu or the Congee of East Asia, that's because it is the same thing. In earlier times, it used to be consumed for breakfast, lunch and dinner. But now, it has been relegated to a dish to be had only when sick.

Breakfast Like the rest of South India, you will find that this region eats idlis and dosas for breakfast. But skip those and try out some breakfast dishes found here rarely found elsewhere. Among them is the version of idli called moode in Tulu (other languages in the region have other names) It is best made in moulds of kedige leaves that give it a distinct flavour. If you've been to Kerala, it may remind you of the puttu, but the taste and texture are different. Another steamed breakfast option is the pundi gatti - a rice-based

飲品與夜生活

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

順遊推薦

Goa — if you have planned your itinerary along the west coast, then Goa is the obvious destination. North Karnataka