HISTORY

OF DAVANGERE

KNOWING OUR ROOTS

Davangere is a city in the centre of the Southern Indian state of Karnataka. The city  is located at a distance of about 260 km from the state capital of Bengaluru. Nestled at the foothills of  Western Ghats, it is the sixth largest city in the state and the administrative headquarters of eponymous Davangere district. Hitherto being a cotton hub and hence popularly known  as “Manchester of Karnataka” in previous days, now the commercial ventures of the city are being dominated by agro-processing industries and educational institutions, hence aptly known as  “Oxford of Karnataka”. Davangere became a separate district in 1997, when it was separated from the erstwhile undivided district of Chitradurga for administrative conveniences.

Davangere  originated in the lands donated by Deviah Setty who was a diamond merchant. Sultan Hyder Ali gave it as jagir to a Maratha chief named Apoji Ram who encouraged merchants to settle here. While Apoji Ram died without heirs, the place continued to grow, favoured by Tipu Sultan.

Davangere lies in the maidan region on the Deccan Plateau. The district is bounded by Shivamogga (malenadu) area of hills, Haveri, Chitradurga, Chikkamagalur and Ballari districts. The southern and western parts of the district are irrigated by the waters of the Bhadra reservoir. It has Asia’s 2nd largest irrigation tank called Shanti Sagar which is a major water source for farmers in the district. Davangere is known for its rich culinary traditions which encompass the diversity of entire state’s dishes due to its epicentric geographical position. Notable among them are the aromatic benne dose associated with the name of the city and  mandakki menasinakayi.

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