Film
The Resistance Banker
In the occupied Netherlands during World War II, banker Walraven van Hall (Barry Atsma) is asked to use his financial contacts to help the Dutch resistance. He doesn’t have to think about it for long. With his brother Gijs van Hall (Jacob Derwig), he comes up with a risky plan to take out huge loans and use the money to finance the resistance.
When this proves not enough, the brothers set about committing the biggest banking fraud in Dutch history, taking tens of millions of guilders out of the Dutch Central Bank – right under the noses of the Nazis.
But the bigger the operation gets, the more people it involves. And every day brings a bigger risk of someone making that one mistake that could put an end to the whole business – and the lives of the resistance bankers.
Watch the trailer here.
Where it’s from: Udupi & Shimoga region
What it is: A thin, crisp pancake made from coarse rice flour, mixed with grated carrots, onions, green chilies, and a handful of fresh coriander. The batter is spread thin on a hot griddle and cooked until lightly browned.
Why you’ll love it: It’s naturally gluten‑free, can be made vegan, and works great as a quick breakfast or a light dinner when served with coconut chutney or sambar. www.kamapchachi.com
Where to try it:
Home tip: Mix 1 cup rice flour with water to form a thin batter, stir in grated veggies, then cook on a hot non‑stick skillet, pressing gently for even spread. Where it’s from: Udupi & Shimoga region What
The term "Kamapichacha" became widely known due to a specific style of high-energy, upbeat dance songs prevalent in Bhojpuri cinema. These songs are characterized by:
When travelers think of Karnataka, the first flavors that come to mind are probably Mysore Masala Dosa, Bisi Bele Bath, or the iconic Mysore Pak. While those classics are undeniably delicious, the state hides a treasure trove of lesser‑known dishes that tell a richer, more nuanced story of its diverse cultures, terrains, and centuries‑old culinary traditions. Home tip: Mix 1 cup rice flour with
In this post we’ll take you on a gastronomic road‑trip through the Western Ghats, the Deccan plateau, and the coastal belt, unveiling seven hidden culinary delights that are still beloved by locals but remain largely unknown to the casual tourist. Whether you’re a food‑obsessed traveler, a home‑cook craving new inspiration, or simply curious about India’s regional cuisines, this guide will give you a fresh palate‑passport to Karnataka’s secret kitchens.
Pro tip: Most of these dishes are best enjoyed with a side of fresh coconut chutney, tomato rasam, or a simple buttermilk (majjiga) to balance the flavors.
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