International Journal For Multidisciplinary Research

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Food Culture of Kalburagi District: A Historical Review

Author(s) Dr. Ravichandra G Kantekure
Country India
Abstract Food culture is an important aspect of the history of a region because food culture is a reflection of the interaction of ecology, agriculture, economy, religion, migration, politics and traditional social customs. Kalaburagi district in the northern part of Karnataka fills in the necessary historical background required for an analysis of the food culture in the Deccan region. The district has been known under the name of Gulbarga and has been influenced by many rulers and powers such as the Rashtrakutas, Chalukyas, Kalachuris, Yadavas, Kakatiyas, and the Bahmani Sultanate.

The food culture of Kalaburagi is closely related to its agrarian economy and dry climate. Jowar or sorghum has long been the most common grain in the region, while pulses, groundnuts, and other dryland crops contribute to the local food system. Some dishes that are popular in Kalaburagi include jolada rotti, shenga chutney pudi, ennegai, and tahari, which shows that people continue their traditions of agricultural production and their food.
This article provides an account of Kalaburagi's food culture from an historical angle paying attention to agricultural roots, Deccan influence, religious and festive traditions, gender roles in the sharing of culinary knowledge as well as modern developments. The research defends the idea that food culture should be viewed not just as a set of traditional dishes but also as a form of cultural knowledge empowered to unite people with their surrounding space, history and culture.
Keywords Food Culture, Culinary History, Deccan Society, Traditional Food System, Millet Culture, Intangible Culture Heritage.
Field Sociology > Archaeology / History
Published In Volume 8, Issue 4, July-August 2026
Published On 2026-08-26
DOI https://doi.org/10.36948/ijfmr.2026.v08i04.87178
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CrossRef DOI prefix of IJFMR is 10.36948/ijfmr

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