|
gptkbp:instanceOf
|
gptkb:food
|
|
gptkbp:associatedWith
|
gptkb:Tulu_Nadu
gptkb:Udupi
|
|
gptkbp:cookingMethod
|
Boiling
Frying
Steaming
Tempering
|
|
gptkbp:cookingOil
|
Coconut oil
|
|
gptkbp:country
|
gptkb:India
|
|
gptkbp:dietaryRestriction
|
Vegetarian
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Udupi cuisine
|
|
gptkbp:influencedBy
|
gptkb:Temple_cuisine
gptkb:Ayurveda
|
|
gptkbp:mainIngredient
|
gptkb:rice
gptkb:Buttermilk
gptkb:Lentils
gptkb:Coconut
Spices
Vegetables
Curd
Jaggery
Tamarind
|
|
gptkbp:notableDish
|
gptkb:dessert
gptkb:spice
gptkb:Bisi_bele_bath
gptkb:Goli_baje
gptkb:Kesari_bath
gptkb:Kosambari
gptkb:Majjige_huli
gptkb:Masala_dosa
gptkb:Saaru
gptkb:Upma
gptkb:Vada
Idli
Neer dosa
Rasam
Sambar
|
|
gptkbp:notableFeature
|
Balanced flavors
Emphasis on fresh ingredients
No onion and garlic in traditional recipes
Simple and wholesome
Use of local vegetables
|
|
gptkbp:originatedIn
|
gptkb:Udupi
|
|
gptkbp:region
|
gptkb:Karnataka
|
|
gptkbp:religiousAffiliation
|
gptkb:Hinduism
|
|
gptkbp:servedWith
|
gptkb:spice
gptkb:Papad
gptkb:Buttermilk
pickle
Rasam
Sambar
Curd
|
|
gptkbp:serves
|
gptkb:South_Indian_restaurants
gptkb:Udupi_restaurants
|
|
gptkbp:bfsParent
|
gptkb:Mangalore,_India
gptkb:Karnataka
gptkb:Mangalore,_Karnataka
gptkb:Udupi_Sambar
|
|
gptkbp:bfsLayer
|
5
|