Karnataka food includes many tasty vegetarian and non-vegetarian cuisines.

The Karnataka cuisine is one of the oldest surviving cuisines and traces its origin to 1500 AD and is mentioned in several Indian historical works. The varieties of Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from the food habits of many regions and communities from the three neighbouring South Indian states, 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. The famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popularly known as snack or tiffin items.

Kodagu (Coorg) district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialities. Mangalore, out on the coast, tosses up a train of fiery seafood dishes. The crunchy prawn rawa (semolina) fry and the sinful chicken ghee roast are two of Mangalore’s many dishes to have gathered a pan-Indian following.

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.

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.

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 a popular sweet meat.


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