Avarekalu Mela and V.V. Puram Food Street: A Story of Pleasing Aroma
***Hyacinth Beans with uppittu, Hyacinth Beans with sambar, Hyacinth Beans with dosey, Hyacinth Beans with palya, Hyacinth Beans with roti...***
As winter sets in, especially in the months of December and January, Avarekalu (Hyacinth Beans) become a comforting staple in South Indian households. This humble bean holds a very unique, almost sacred, place in the food culture of South India, particularly in our own Bengaluru.
👑 The Legend of Bendakaluru and Avarekalu
The connection between Bengaluru and the hyacinth bean is not new—it is centuries old.
According to folklore, when the Hoysala king, Veera Ballala II, was hunting in the area of present-day Bengaluru, he quenched his hunger with a simple, rustic meal of boiled beans. Impressed by its taste, the king is said to have named the area 'Bendakaluru' (meaning 'boiled beans' in Kannada). This name, over time, famously evolved into 'Bengaluru'.
Even today, the taste of Avarekalu grown in the Magadi region near Bengaluru is unmatched. That earthy smell, that vibrant freshness—it truly is a different kind of experience that defines the season.
✨ Avarekalu Mela: A Story of Pleasing Aroma
The major event held every year to celebrate the taste of the Hyacinth Bean is the annual 'Avarekalu Mela' (Hyacinth Beans Fair).
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For the past 25 years, this fair has traditionally been held during the last week of December and the first week of January, originally centered around the world-famous food street of V.V. Puram/Basavanagudi.
🌿 The Magadi Aroma Specialty
The specialty that defined the fair was its direct link to the source: the Hyacinth Beans were purchased directly from Magadi farmers. This tradition ensured that farmers received a good price for their crop and that consumers got the authentic, rich aroma of the Magadi soil.
The street was transformed by the scent of Avarekalu.
The spicy vade, dosey, akki roti, kodubale, and jalebi were all made unique and tastier by the addition of the seasonal Magadi Avarekalu.
Since Avarekalu was strictly a seasonal crop—unavailable after February—the Mela was a highly anticipated event, a true celebration of winter bounty.
🍂 A Lost Story of Native Aroma...
But as time changes, it often takes away the native charm. Today, the magic of the Mela feels somewhat subdued, the original aroma diluted.
Year-Round Beans and Fading Seasonality
Thanks to the advent of cold storage technology, Avarekalu are now available year-round. While convenient, this is causing us to lose the 'seasonal' appeal and the intense, unique flavor that was once the hallmark of the winter-grown beans.
Relocation and Commercialization
In recent years, as the fair grew popular via Instagram reels and YouTube videos, the enormous crowds necessitated a shift. The fair was moved to the National College Grounds in Basavanagudi.
This relocation, sadly, meant that the original spirit of the Avarekalu Mela—the Magadi aroma wafting through the narrow lanes of V.V. Puram Food Street—has completely faded away. The fair, while still popular, feels increasingly commercialized, losing the intimate connection it once had with its original locale.
💔 The Changing Face of V.V. Puram Food Street
The iconic V.V. Puram Food Street, too, mirrors the changes seen in the Avarekalu Mela.
It was once a heaven of authentic Kannada food, graced by legendary local shops like Vasavi Condiments, V.B. Bakery, Shivanna Gulkand, and Swami Bajji Centre. Many of these shops continue to serve their specialties today.
However, the street has seen a significant influx of food shops run by North Indian businesses. While variety is welcome, this shift has caused the food street to feel somewhat plain today, losing its former glory due to the dominance of non-native dishes.
When I visit the V.V. Puram food street now, I am filled with a sense of worry. I hope that the few remaining original shops will not disappear, taking with them the last vestiges of authentic Kannada culinary heritage. The street is popular, but its soul, its former glory, is slowly receding into memory.
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