Karnataka has a list of delectable
cuisines. It has many varieties of mouthwatering dishes
to offer to any food buff. Every region in the state is
famous for its own specialty dishes.The cuisine of Karnataka
is a potpourri of delectable dishes that represent regional
flavors. The culinary delicacies include both vegetarian
and non-vegetarian fares. While spicy fish dishes characterize
the Mangalorean cuisine, the Kodava delicacies comprise
Among the traditional Karnataka delicacies, the masala
dosa from Udupi has become a pan-Indian favorite. The
North Karnataka region exhibits a penchant for wheat
and jowar rottis served with chutneys and spicy curries.
Dharwad peda, Gokak khardantu, Belgaum khunda, shenga
holige and yellu holige are some of the popular North
Variety of Cuisines
The Mangalorian cuisine is
generally spicy and rice based. Fruits are an integral
part of the Mangalorean menu. Fresh coconut and chillies
are important ingredients used in this cuisine. Rice is
eaten in many forms like red grain rice, sannas (idli
fluffed with toddy or yeast), pancakes, rice rottis, kori
rotti (a dry, crisp, almost wafer-thin rice rotti which
is served with chicken curry as a delicacy), and neer
dosa. One of popular Mangalorian dishes is the spicy kane
fry (ladyfish). Another popular dish of Mangalore is Patrode.
It is steamed stuffed colocasia leaves, a specialty, worth
tasting. The Akki rotti, or rice rotti of Mangalorian
cuisine is also popular in Malnad and Kodagu.
This cuisine is a blend of Coorgi and Mangalorean cuisine.
Some of the major dishes of this cuisine are the midigayi
pickle (small raw mango), sandige, avalakki (beaten
rice), and talipittu (akki rotti made of rice flour)
The popular Masala Dosa is
said to be originated from Udupi. Many other south Indian
dishes are named after this town. The cuisine of Udupi
is strictly vegetarian, deprived of onions and garlic.
Sambar, Rasam, Adyes (dumplings), ajadinas (dry curries),
and chutneys are the specialty of Udupi's cuisine. Some
of the major ingredients used here are gourds, coconut,
jackfruit, colocasia leaves, raw green bananas, mango
pickle and red chillies.
A sumptuous, mouthwatering
delicacy, it's a not- to- be-missed combination of 'Kappa'
and 'Meen curry'. With natural flavours erupting out of
it liberally, the fish curry is made with garlic paste,
onions and red chillies and seasoned with mustard seeds
and curry leaves.
The wheat and jowar rottis
(unleavened bread made of millet) are the popular delicacies
of North Karnataka. Here, one can find a wide range of
rottis like Jolada rotti, thali peet, khadak rotti and
sajja rotti (bajra rotti). They are mainly served with
a variety of chutneys or spicy curries. Other dishes with
which these rottis are served are the yenne badanekayi,
kaalu palya, soppu palya, usli (made from spicy sprouted
gram) and jholka (made from channa dal flour).
Like every cuisine, Karnataka
cuisine also has a wide range of desserts. Some of the
popular sweet dishes of Karnataka are 'chiroti' (a light
flaky pastry sprinkled with granulated sugar and soaked
in almond milk), Mysore pak, obbattu or holige (a flat,
thin wafer-like chappati filled with a mixture of jaggery,
coconut or copra and sugar and fried gently on a skillet),
Dharwad peda, Gokak, kardantu and Shavige payasa (made
of milk, vermicelli, sugar and cardamom seed).