New Delhi, March 19 -- Imagine festivals that bring out the best of both worlds. A bit of restraint to honour the season and its many moods, and a whole lot of indulgence that keeps the tradition alive. A day after Ugadi in Karnataka brings a unique celebration called Hosatodaku or Varshadadagu, particularly followed by the Gowda and Vokkaliga communities. If the former is a showcase of the bounty of spring, the latter is a feast of non-vegetarian delicacies. Hosatodaku is named after the Kannada words hosatu or new, and adagu or meat/hunt. Malgudi Mylari is bringing the signature spread called baadoota through a host of dishes. Start with panaka made of muskmelon, jaggery and cardamom while you dig into the appetisers like Bannur lamb br...