Served on banana leaves, the dinner will have coconut at the core of its theme. From the sweet and spicy avanasa sasam to the cooling pachadi and tingalavro bendi, Balgi promises a veritable feast with five vegetables, sweets and rice. “What makes it special is the tadka that uses asafoetida and Byadgi chilli — rich in colour, not spice. Also, no garlic or onion is used as it is a temple feast,” he points out.

Ajit Balgi

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