Food is the great unifier that connects us across cultures and generations. Our food culture is the way that food integrates into our beliefs, ethnicity, traditions, community, heritage, and connects us with our food patterns. On a larger scale, food is not just a part of the culture but can define culture. Traditional foods and cuisine are passed down from one generation to the next within families and communities. Food and culture are interwoven.
Havyaka culture has a rich culinary heritage and offers a unique collection of dishes and cooking techniques. Most of our cuisines focus on local and seasonal ingredients, and use them to create unique and distinguishable flavours. Herbs and spices are used generously in our cuisines. Havyaka food is a combination of all basic tastes: sweet, sour, salty, bitter, and spicy, in moderation.
Havyakas follow vegetarian food diet. In general, we prefer Saatvic and simple diet. The staple Havyaka food are rice, wheat, variety of pulses, some lentils, herbs, spices, dairy products, fruits, and vegetables. Appehuli, atraasa, halsan hannina kadubu, holige, karkali, kesri, manni, pancha kajjaya, patrode, saasme, sheekarni, tambli, tellevu, todedevu are some authentic Havyaka dishes. Different dishes are prepared for different festivals and every festival is associated with special food.