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Dharwad is one of the popular tourist destinations, which is the administrative seat of Dharwad District. Located 425 kilometres north-west of Bangalore on National Highway 4, the destination lies in the middle of Bangalore and Pune in the state of Karnataka. The district of Dharwad is spread over an area of 200.23 square kilometres.

Situated on the edge of the Western Ghats at an altitude of 750 metres above sea level, the hill town sprawls over seven small hills. Along with pleasant climatic conditions, the region has thick vegetation. During yesteryears, the town had several lakes, which have dried out. Some of the surviving water bodies among them are Sadhankeri, Kelgeri and Nuggikeri.

The name Dharwad, which means a place of rest during a long travel, is derived from a Sanskrit word. From centuries, the location has acted as a gateway between the Malenadu (western mountains) and the Bayalu seeme (plains). The district of Dharwad was formed in 1961 with a merger of the adjacent towns of Hubli and Dharwad. At present, the district is the second-largest in Karnataka, in terms of habitation, although the history of the region dates back to the Hoysala period.

Historical studies show that the district had been inhabited by people from the early Palaeolithic age. From the 5th century, the district has been ruled by various dynasties including the Badami and Kalyan Chalukyas, Rastrakutas, Adilshahi, Mysore kingdom and Peshawas of Pune.  The small town served as an outpost of historic rulers like Aurangzeb, Shivaji, Aurangzeb's son Mu Azam, Peshwa Balaji Rao, Hyder Ali, Tipu Sultan and finally the British colonisers. During the British rule, the township has contributed immensely to Indian culture, music and literature. Along with a rich cultural background, the town is a beehive of business and trade activities.

Comprising the geographical divisions of Malenadu (forest area with red soil) and Belavalanaadu (Deccan plains with black soil), the region has diverse vegetation. Along with soil distinction, Dharwad has ample green cover all over it. Similar to the weather conditions of Karnataka, summers remain mildly hot, whereas, the monsoon season is wet with moderate showers. Winter months have a pleasant climate and are the best time to visit Dharwad.

Must Have

posted 17 May 2013, 18:17 by ThinkClickGet Admin   [ updated 29 May 2014, 19:49 ]


Kasuti (Kannada: ಕಸೂತಿ) is a traditional form of embroidery practiced in the state of Karnataka, India.[1] Kasuti work which is very intricate sometimes involves putting up to 5,000 stitches by hand and is traditionally made on dresswear like Ilkal and Kanchivaram sarees. The Karnataka Handicrafts Development Corporation (KHDC) holds a Geographical Indications (GI) protection for Kasuti embroidery which provides Intellectual Property rights on Kasuti to KHDC.

The history of Kasuti dates back to the Chalukya period.[2] The name Kasuti is derived from the words Kai (meaning hand) and Suti (meaning cotton), indicating an activity that is done using cotton and hands.[3] The women courtiers in the Mysore Kingdom in the 17th century were expected to be adept in 64 arts, with Kasuti being one of them.[3] It is also said that the Lambani clan left their traditional home of Rajasthan and settled down in Karnataka and brought the Kasuti craft along with them. Sarees embroidered with Kasuti were expected to be a part of the bridal trousseau of which one saree made of black silk with Kasuti embroidery called Chandrakali saree was of premier importance. [Read More]

Reference: Wikipedia

Must Eats

posted 17 May 2013, 17:56 by ThinkClickGet Admin   [ updated 14 Jul 2016, 20:37 ]

Mandige in Preparation

Dharwad Pedha

This sweet's history is around 175 years old. Dharwad pedha has been accorded Geographical Indication (GI) tag. Its GI tag number is 85.

Dharwad Pedha traces its historical origin to Thakur family which migrated from Unnao in Uttar Pradesh to Dharwad after the dreaded plague broke out there sometime in early 19th Century. With meagre funds, Shri. Ram Ratan Singh Thakur (first generation sweet maker) started making ‘pedhas’ and selling them and gradually, it started becoming popular.

Shri. Ram Ratan Singh Thakur’s grandson, Shri. Babu Singh Thakur, built the reputation of the ‘pedha’ with a missionary zeal. Within no time, the ‘pedha’ became so popular that local people of Dharwad began identifying it by his name and as ‘Line Bazaar Pedha’ (the name of the street on which the shop is located).

The technique of preparing these ‘pedhas’ however remains a closely guarded trade secret, known only to the family members of Shri. Babusingh Thakur, as handed down the generations, by father to son.

Babusingh Thakur had only one outlet to sell Pedhas, which were made in limited quantity for decades. But now few outlets have been added.

Apart from this Mishra Pedha's are also popular, as these have more outlets & available through the day. Mishra has many outlets in twin cities of Dharwad & Hubli. Apart from this the cities of Bangaluru & Pune have Dharwad Pedha outlets.

Many local sweet shops sell similar pedhas as Dharwadi pedha in Pune. But the original Babu Singh Thakur Peda is not to be missed when in Dharwad since it tastes distinctly different and retains its freshness for a much longer period. [Read More]


Karadantu means fried-edible gum in the local language, Kannada. It is made of edible gum mixed with dry fruits and has a chewy texture. The other ingredients used in its preparation are fried bengal gram flour, jaggery and seeds of marking-nut (Semecarpus anacardium) tree. Gokak town in Belgaum district and Amingarh of Hunagunda Taluk in Bagalkot district of Karnataka is famous for the karadantu produced in its sweet shops.

This delicacy is abundantly available in Dharwad Sweet Shops. However, it is worthwhile to visit the nearby town of Gokak, to savour its original taste.


Kunda comes from Belgaum, 80km from Dharwad. Kunda also has an interesting history that can be traced back to the times of Gajanan Mithaiwala in Vitthal Dev Galli, Shahpur who set up his sweet shop six decades ago in Belgaum. Referred to as Jakku Marwadi Mithaiwala, he came from Rajasthan and set up a sweet shop at Shahpur area. (The shop is still there and running and serving great Kunda)

Kunda is prepared purely from milk and khowa. A correct quantity of khowa and sugar has to be mixed in milk before boiling it. Once the mixture starts boiling, it has to be continuously stirred until it takes a solid form.

The discovery of this sweet was quite incidental. Once, Jakku Marwadi was boiling milk in his kitchen. In a hurry, he forgot to switch the stove off and the milk continued boiling for a long time. Gradually, the milk had taken a solid form by the time Jakku Marwadi came back to switch the stove off.

When he tasted the solid form of milk, it tasted sweet. Then, he mixed some khowa into the milk and started boiling it for long hours. This time the taste was even better. A happy Marwadi gave the sweet a name — calling it Kunda.

After Jakku Marwadi discovered it was followed up by the Purohits and the one camp became famous for its cleanliness and good quality. With time the packing of the Kunda has also changed. From the old box packing to the latest canned Kunda with a shelf life of up to 6 months to the tetra pack.


This is an ancient dish mentioned in a few inscriptions as the Sanskritised mandaka. For instance, a Western Chalukya inscription of A.D. 1121 mentions that Govinda-Dandadhipa, a famous general of Vikramaditya VI, is said to have made a provision for offering this dish as naivedya to Brahma, Vishnu and Maheshvara, at Pauthage. Almost a must at weddings, do not miss this if you get a chance to attend a friend's wedding in Dharwad.

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