cuisine's have a variety of vegetarian and non-vegetarian dishes. Karnataka
cuisine's vary in terms of tastes and flavors, depending on the region
from which they come. However, on the whole, Karnataka cuisine's have
a rich culinary heritage no matter from which region it comes from. Rice,
jowar or millet, and raggi are the staple items in the cuisine's of Karnataka.
Some of the Karnataka cuisine's are idli, Mysore masala dosa, bisi bele
bath, khara bath, akki rotti, ragi rotti, ragi mudde among others. Though
cuisine's of Karnataka are predominantly vegetarian, the spicy pork curries
of the Coorg region, and the meat and fish specialties of the Mangalore
coast, which are cooked in coconut milk, are also very famous.
The bhakri meal of
northern Karnataka, which is based on jowar, is distinct from the raggi-based
meal eaten in the rural areas of Mysore. Rotis made from wheat and jowar
are the staple food of the people of north Karnataka which they eat along
with a variety of chutneys or spicy curries. Yenne Badanekayi, which is
the brinjal curry, is eaten along with different types of rotis like jolada
roti, khadak roti, and sajja roti.
Udupi the holy town
is famous not only for its temple of Lord Krishna but also for its masala
dosa. This town is famous for its pure vegetarian food without onions
and garlic. The main ingredients used in sambar are pumpkins and gourds,
which is made from ground coconut, using coconut oil as the base. Sambar
is a spicy brew strewn with vegetables; it is a very essential part of
the south Indian menu. The people of Udupi use jackfruit, raw green bananas,
colacasia leaves, and a lot of red chilies in their menu.
coastal regions of Karnataka are famous for their spicy rich fish delicacies,
which are eaten along with rice preparations and a variety of fruits.
The people of Mangalore use plenty of fresh coconut along with spicy red
chilies for the preparations. The people in this region simply love rice
in any form. Patrode is a special dish in this region which is prepared
by steaming stuffed colocasia leaves. Another delicacy of this region
is the kori rotti. This is a dry, crisp wafer thin rotti made from rice,
and are normally eaten along with chicken curry.
The cuisine's of the Kodavas of the Kodugu region are distinctive like
their costumes and festivals. Pandi curry made from pork, and Kadambuttu,
which are dumplings made from rice, are a great favourite among the people
of this region. They also serve bamboo shoot curry, rice noodles, succulent
chicken curry and rice rottis in this part of Karnataka.
Mysore pak is a famous
sweet dish of the state. Chiroti which is a light flaky pastry, sprinkled
with granulated sugar and soaked in almond milk is another traditional
sweet of Karnataka. The Shavige Payasa which is made from milk, vermicelli,
sugar and cardamom, is another favourite dessert of the people of Karnataka.
Karnataka in Details