‘One state many worlds’. This tagline holds true for Karnataka as this diverse state is known for various tourism places, cuisines, and dance forms.
Known for its cheerful art, culture, cuisines, dance forms, heritage, clothing and fascinating music, Karnataka is a historical state interwoven with rich cultural activities. The state has gained popularity because of its mouth-watering cuisines and attention-grabbing tourist spots Bangalore, Coorg, Chikmagalur, and Hampi. The state experiences countless tourists every year who loves nature or want to immerse themselves in the state’s cultural heritage.
Going back to the Iron Age, the state’s cuisine is believed to be the oldest surviving in India. It is a blend of multiple flavours and cooking style of its neighbouring state like Andra Pradesh, Kerela, Tamil Nadu and Maharashtra. The state is equally good for both vegetarian and meat-eaters and has lip-smacking dishes in both. Tourists can taste the culture of state right from their cuisine- North Karnataka cuisine, Udupi, South Karnataka, North Canara are the region-wise cuisines which food lovers love to eat for their amazing taste.
North Karnataka cuisine is a treat for vegetarians. It mainly comprises of Rice and Jola (sorghum). Served on banana leaves, this type of cuisine primary contains Jowar and wheat rotis with delicious pickles, spicy curries and buttermilk.
The South Karnataka cuisine consists of steamed rice, and finger millet also called Ragi. Other dishes without which your meal is incomplete are Benne Dosa, Ragi Roti and Akki Roti. You will also find a plethora of rice choices like Kesari Bath, Bisi Bele Bhath and Vangi Bath.
The South Karnataka cuisine consists of steamed rice, and finger millet also called Ragi. Other dishes without which your meal is incomplete are Benne Dosa, Ragi Roti and Akki Roti. You will also find a plethora of rice choices like Kesari Bath, Bisi Bele Bhath and Vangi Bath.
The Mangalorean cuisine is diverse in nature owing to the different communities present in that region. You may find curry leaves, coconut and other local spices as the main food in that region. To name a few one can try Neer dosa, Mangalore Buns, Kori Rotti and Macaroon. Also, as in the coastal region, one can enjoy a different variety of fishes as it is a staple diet of many.
The Mangalorean cuisine is diverse in nature owing to the different communities present in that region. You may find curry leaves, coconut and other local spices as the main food in that region. To name a few one can try Neer dosa, Mangalore Buns, Kori Rotti and Macaroon. Also, as in the coastal region, one can enjoy a different variety of fishes as it is a staple diet of many.
In Kodagu cuisine, you may find different curries for meat, chicken and pork, while rice is the main food eaten with all these curries. Vinegar is the main ingredient of all the curries, which gives a tangy taste to the dishes.
Udupi cuisine is famous worldwide and is loved by vegetarians. It is mainly made up of fruits, grains, vegetables and beans. Jaggery, coconut and rice are widely used in this type of cuisine. You may love to eat wide varieties of dosas, rice in Udupi cuisines.
Navayath cuisine is mainly eaten in coastal areas. A typical Navayath cuisine contains poultry, mutton, eggs, seafood, coconut and rice.
Let’s have a look on some of the tempting cuisines of Karnataka which are simply irresistible.
Neer Dosa: Neer means water and the Neer Dosa is a dish prepared from rice batter. Usually, such dosas are served with coconut chutney, sambhar or non-veg curries like egg curry, fish curry or chicken curry. Although you may find various variations in Neer Dosa, the basic ingredient remains the soaked rice and salt.
Korri Gassi: This delicious food is a must-try for non-vegetarians. Korri is Chicken and Gassi is curry. In this cuisine, curry is prepared with cooked chicken and fresh coconut. This Mangalorean recipe is usually eaten with Neer dosa, roti or set dosa.
Mysore Masala Dosa: This is another type of dosa served with red or white chutney. This crispy dosa is packed with mashed potato, which enhances its taste.
Mysore Pak: This famous sweet dish is not only eaten in Karnataka but all over India. This mouth-watering sweet is made with Besan (Gram Flour), sugar and ghee. The presence of ghee increases the richness of this sweet.
Coorg Pandi Curry: This is the speciality of Coorg, here pandi means ‘pork’. Masala paste present in this dish gives it a dark color and a tempting look. This cuisine is made from local fruits known as kachumpuli, which caters it a sour flavour. This dish is eaten with akki roti or rice balls.