[1] It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region of the state of Karnataka.
[2] Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits.
The famous dosa (thick crisp pancakes, plain or masala when stuffed with potatoes) is said to have originated from this cuisine.
[3] Following the tradition of chaaturmasa vrata, which is a restriction of certain food ingredients in a certain period or season, may have led to the innovation of a variety of dishes in Udupi cuisine.
[5] Saaru, a spicy pepper water, is another essential part of the menu, and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies, and salt.
A typical meal is served with the following (in sequence): Depending upon the occasion, individual taste, and money, each dish may be made from different ingredients.
[13] In 1922, he moved to Madras and joined Sharada Vilas Brahmins Hotel in George Town as a kitchen servant.
[11] The other prominent chain of Udupi restaurant is the Dasaprakash group, founded by K. Seetharama Rao, who gave up a low-grade salaried position in Mangalore to join his brothers' snack food (tiffin) business in Mysore in 1921.
[13] In 1923, a major flood devastated Udupi and caused mass migration of male workers and professionals to large cities.
[13] These restaurants were vegetarian, employed OBCs and upper-caste Hindus from Udupi, and initially, segregated seating spaces along caste lines.