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Mysore Kamat’s Muddhe Khaanavali
As the tradition continues, the food for this event is to be prepared by the GENTLEMEN.

Bisi Bele Bath (5 Quarts)
Manepalli, Anantha & Jyothika
Rao, Shankar & Nandini
Eashwarachar, Madhukar & Hema
Kumar, Hemant & Reshma
Kamath, Ajay & Rohini
Buddhiraju, V & Vijayalakshmi
Chapati ( (minimum 50)
Ramanuja, Jayalakshmi & Teralandur
Krishna, Pramod & Chaithra
Nayak, Ravi & Tejaswini
Bhat, Vittal & Madhu
Venkatesh,T V and Gayathri
Jhunka (5 Quarts)
Gururaj, Nagarajan & Madhuri
Hukeri, Parag & Anupama
Sharma, Vinayaka & Anitha
Mayenkar, Prasad & Jyoti
Ragi Muddhe
Kumar, Sampath & Andal
Rao, Shankar D & Swarna
Soppu-Huli (5 Quarts)
Vishwanatha, V & Latha
Gopalan, K & Chaya
Shastry, Shankar & Jaya

Majjigehuli (4 Quarts)
Sastry, Jayasimha & Rajeshwari
Murthy, Ramachandra & Sunitha
Subbarao, Bhaskar & Shubha
Rao, Ramakrishna & Sumangala
Phadke, Divakara and Vranda Mala
Kosumbri (4 Quarts)
Bhat, Devadas B & Jaya
Kasthuri, Prasanna & Seema
Premachandra, B N & Asha
Eggplant Palya (4 Quarts)
Shenoy, Surendra & Shalini
Manjunath, S & Sujata
Gubbiga, Nagabhushana & Shyma
Hebbar, Mohan R & Bharathi
Nagabhushan, Bellur & Uma
Mosaranna/Curd Rice (5 Quarts)
Kishore, Ganesh M. & Nandini
Kantharaju, Sunil & Rekha
Mallya, Ashok & Raziya
Palamand, Krishna & Leela
Hapla (minimum 50)
Sundaram, Harish & Preeti
Rao, Ashwath & Shakuntala
Hungi, Sripal P. & Dakshayini

Zuchini/Potato Bhajji/Bonda (4 Quarts)
Veeraraghavan, Mohan S & Anandi
Malali, Kumar & Sandhya
Srikanta, N.S. & Hema
Hoskere, Kiran & Jyothi Mallik
Hosahalli, Somaprasad R & Anita
Kaup, Chandra & Vinoda
Hayagriva (5 Quarts)
Shrinivas, Raman & Radha
Sateesha, M.K. & Suguna
Hariprasad, S & Jayanti
Pickle (1 bottle) and 2 Sodas
Raghu, B A & Rama
Rao, Deepak & Veena
Talkad, Venugopal & Vanitha
Gulab Jamoon (minimum 50)
Palamand, Suri & Susheella
Upadhya, Aravind & Srilatha
Bangalore, Venkatram & Deepthi
Shenoy, Vinod H N & Mangala
Sankaran, K K & Vardhini

Please contact Gayathri Venkatesh / Swarna Devanhalli / Madhu Bhat, for any questions about your assigned food items.



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