Adukale Blog

The Maddur Vade—A Much Needed Accidental Invention!
Apr 29, 2021
One day, a train arrived early and Shri Ramachandra Budhya's Pakoras weren't ready. He didn't wish to lose out on customers and came up with an idea to roll the dough flat (as the cone shape of the pakora takes longer to make and cook) and fry it like a vada. It became popular among the passengers and that's how Maddur Vade got its name.
What’s So Special About Indian Filter Coffee?
Apr 12, 2021
Some folks slurp their coffee in a small, synchronised manner.  The slurp, in this case, is more of a dialed down ‘gulp’. But there’s another way to enjoy coffee, and it is perhaps the best way. You take a small sip. Enjoy the moment in between. You take another sip. Yep, that’s it! If you drink it this way, you will become aware of coffee’s brilliance and raw aroma. This is Zen-like, it requires you to let go and get overwhelmed — just how an ocean makes the way when the river gushes through...!
Congress Kadlekai — How This Bengaluru Special Snack Got Its Name!
Mar 16, 2021
Why was it named Congress Kadlekai? Well, there are a bunch of stories— In 1969, the Congress party headed by Indira Gandhi split into two parts: The original party was called INC (O) headed by K. Kamaraj and the one headed by Indira Gandhi was called INC (R). And just to make light fun of this, the Kaldekai was called 'Congress Kadlekai' because the groundnut is always split in two parts.  Another story is that during the Emergency period this was the go to snack at party meets and hence the name.
Sankethi Cuisine: The Lost Fare of Karnataka
Feb 18, 2021
Did you know that Mattur and Hosahalli, two small villages located on either side of the river Tungabhadra near Shimoga in Karnataka, are the only places in India where Sanskrit is the primary language? Well, neither did I, until recently. The villagers here speak Sankethi, a dialect of Sanskrit, Tamil and Kannada languages. Interestingly, Sankethi has no script of its own; it follows the Kannada script.
From a one-room set up to a 7,000 sq ft factory, this startup is keeping tradition alive with its ready-to-eat Sankethi cuisine
Feb 12, 2021
“We were guided by my mother-in-law’s principles when it came to cooking. The ingredients would be freshly ground and powdered without the addition of any preservatives. This kept the traditional taste intact and people started appreciating our products,” she adds.
Bringing Sankethi Culture to the Spotlight
Nov 26, 2019
Food is one of the key things that forms and defines a culture, region or...