Cuisine of Karnataka
The delectable Karnataka cuisine is an inseparable part of the state.
Here, the range of cuisine is quite varied. The ingredients, flavors
and the tastes of its cuisines are distinctive and versatile.
¤ 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.
The cuisine of Kodava is quite different from the other cuisines of
Karnataka. The most popular dishes of this place are Pandi curry (pork
curry) and kadumbuttu (rice dumplings). Apart from these, the koli
curry (chicken curry), nool puttu (rice noodles), votti (rice rotti),
and bembla curry (bamboo shoot curry) are also worth tasting.
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).