KARNATAKA CUISINE

The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines that reflect influences from the neighboring regions and communities, as well as the state of Maharashtra to its North. Udipi, Malenadu, Kodagu, Mangalorean and Navayath cuisines are a part of cuisines of Karnataka.

South Karnataka is famous for its typical dishes like the Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Huli, Vangi Bath, Khara Bath, Kesari Bath, Devanagere Benne Dosa, Ragi mudde and Uppittu. Masala Dosa is quite famous and traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popularly known as snack or tiffin items.

Coastal Karnataka is famous for its tasty seafood specialities and pork curries. The popular dish of Northern Karnataka is Jola and rice whereas a regular meal in South Karnataka consists of Ragi mudde or steamed dumpling made from ragi flour served with a curry known as Saaru, accompanied by various Palyas (fried, boiled or sauteed spicy vegetables) along with assorted pickle and kosambari (salad), Yoghurt.

Coorg, the hilly district of Kodagu has its unique cuisine that includes: spicy meat (Pork, Chicken & Mutton) dishes. Kadumbutt (round balls made up of rice), Paputt, Thaliyaputt. The spicy meat curries derives a tangy taste from Kokum Kachampuli.

Among the sweets - Mysore Pak, Dharwad pedha, Chiroti are popularly well known. There are also a variety of Payasa (Payasam or Kheer) like the Shavige Payasa (made of vermicelli), Gasgase Payasa (made of poppy seeds, coconut and jaggery), Seeme Akki payasa (prepared with Tapioca, sugar and milk) and many more. Obbattu or Holigem a sweet stuffed pancake/ crepe is also popular sweet meat.